Megan Treziok's black beans and rice
1 TB oil
2 15 oz cans of black beans drained and rinsed or 1 cup dried (soak overnight and cook, should come to about 3 cups)
1 15 oz can diced or crushed tomatoes
3-4 cloves garlic, minced
1/2 medium onion, finely chopped
chili peppers of your choice (fresh, canned)
adobo seasoning or chili powder
1.) heat oil in large skillet on medium heat
2.) add onion and stir until translucent
3.) add in other ingredients (other than rice), stir and let cook 15 minutes or so.
Serve over rice
Megan Treziok's Nigerian Red Kidney Bean Stew
or Kidney Beans with Peanut Butter
Two 15oz cans of red kidney beans, drained or 3 cups dried beans cooked
1 tablespoon Oil (olive, peanut, vegetable, or mild flavored oil)
1 medium sized onion, finely chopped
2 cloves of garlic, minced
2 teaspoons ground cumin
1 15 oz can tomatoes (this can be sauce, diced tomatoes or crushed tomatoes. If using tomato paste, use a small 3 oz can plus 1 cup water)
1/4-3/4 teaspoons cayenne pepper
4-5 green chilies(Thai, serrano, whatever you have on hand) (this is optional)*
1 green pepper, finely chopped (optional)*
Juice of 1/2 of a lemon (2 tablespoons or so)
2 tablespoons peanut butter
2 teaspoons sea salt
Jamie Zupo’s Home Fries
2 tsp oil (I used EVOO)
2 tsp butter
(easy to double, triple, etc)
Salt & Pepper
various dried herbs
red pepper flakes
1) Wash potato(es), and dice into small bite sized chunks
2) Start burner (med-high), add butter and oil (less can be used with a non-stick pan, and more can be added as needed)
3) Chop onion (small enough to match the potatoes, but will burn easily if too small)
4) When butter melts completely, add potatoes and onions. Stir to coat, and sprinkle with salt and pepper (start light -- can be increased to taste)
5) Stay close and stir often. You want the edges to pan fry and get crispy, but turn the heat down when they start to stick (after approx 2 minutes in my cast iron pan on electric range)
6) At medium-low heat, stir frequently (but not constantly, every 45 seconds or so) to brown evenly and prevent sticking
7) Approx 5 min after reducing heat, test a larger piece of potato for tenderness.
Rebecca Davidson’s Broccoli and Tofu Stir-Fry
This would also be good served on pasta or any other grain. This can be made with any kind of oil and any style of seasoning, and, for that matter, whatever vegetables you have on hand. This is for the Asian version of the dish. Michelle, feel free to rewrite as you see fit, if you think the directions could use clarification. Chinese Five Spice Powder is a pretty common blend, mine contains: cinnamon, star anise, anise seed, ginger and cloves.
Serves 4-6 (I think)
20 ounce block firm tofu (I prefer the super-firm high-protein variety), cut into bite-sized cubes*
oil to coat pan
2 Tbsp. soy sauce
2 Tbsp. orange juice
1/2 tsp. Chinese Five Spice powder
1 pound bag frozen chopped broccoli or other bite-sized green vegetable
Put a large skillet on medium-high heat and add oil. Start with about 2 Tbsp. of oil and add more if needed. The entire function of the oil in this recipe is to keep the tofu from sticking to the pan. Once the oil is hot, add tofu, stirring frequently. After about five minutes, the tofu should be just starting to look a bit golden about the edges. Add the soy sauce, orange juice, and Chinese Five Spice. Stir and allow the tofu to cook till it is a bit crispy, stirring occasionally to turn the tofu cubes. Don't worry if the cubes aren't evenly cooked on all sides, it's still yummy.
Once the tofu is cooked to desired crispness, add the bag of broccoli. I also sometimes add a bit more liquid (soy sauce and/or orange juice or water, depending how salty/sweet your family likes things). Cook, stirring frequently, till broccoli is hot all the way through, about 5 minutes.
Serve on top of rice or pasta.
*If using firm or extra-firm tofu, you may get better results by squeezing some of the water out before cutting. To do this, put the block of tofu on a plate and put another plate on top of it. Put something heavy on the top plate and let it sit for half an hour.
Steve Sherlock’s Recipes:
Dori Ames’s Orecchiette (or gnocchi) with Sautéed Greens and Lemony Scallion Sauce
Serves 2 (easily scalable for more people)
1/2 lb Orecchiette (or gnocchi)
2 tbsp unsalted butter
3 oz arugula
3 large Swiss chard leaves with stems and central ribs removed, leaves coarsely chopped (the measurements for the greens don’t really matter, I use as much as I want. I love arugula so I usually use the whole 5 oz bag and then whatever left over chard I have. Spinach or baby spinach also works).
Sausage (optional) (any kind works, mine was 6 oz of spicy Italian sausage without the casing).
1/4 cup mascarpone cheese
2 tbsp olive oil, divided
4 garlic cloves, thinly sliced
3 scallions, thinly sliced
1/2 onion, diced
3/4 cup white wine
Juice of 1 lemon
Salt, pepper, paprika
1. Boil pasta. Drain and set aside.
2. Cook sausage, if using, place on a paper towel and set aside.
3. Make the sauce. In a medium saucepan, melt butter and heat 1 tbsp of the olive oil. Add garlic, onion, and scallions. Cook about 5 mins. Add white wine and cook over moderate heat until the wine is reduced by half, about 5 mins. Put the mixture into a blender with the lemon juice and puree. Season to taste with salt, pepper, and paprika. (I adore paprika so I used probably 1.5 tsp). Add a little water if the sauce isn’t the consistency that you want.
4. Wipe out the pot you cooked the pasta in. Heat the remaining 1 tbsp olive oil. Toss in the greens and cook on high, stirring occasionally until wilted, about 5 mins. Drain the greens if there is a lot of liquid in the pan.
5. Add the pasta, sausage, and sauce to the pot and simmer, until the sauce is thick, about 3 minutes. Add a little water if the sauce is too thick to coat the pasta and vegetables properly. Stir in the mascarpone. Add more paprika if you want (I added a little more) and serve.