Roasted Beet Salad

Roasted Beet Salad
Recipe from Spilling the Beans
Serves 4 to 6

1/4 Cup pecan pieces or halves, toasted
1 1/2 lb beets, about 3 medium
1/2 Cup wild (or brown) rice
1 to 2 chard or kale leaves, tough rib removed and remainder chopped
2 Green onions, sliced
1 Cup cooked chickpeas or half of 19 oz can, rinsed and drained
5 oz soft goat cheese (or feta)
(can also add boiled eggs and/or chopped pistachios)

Dressing:

1/3 Cup olive oil
2 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
2 Tbsp maple syrup
1 Garlic clove, crushed
Salt and pepper to taste

Preheat the oven to 425.  Scrub the beets and wrap them individually in tin foil.  Place on a rimmed sheet and bake until tender when pierced with a knife, 1 to 1 1/2 hours.  Remove from the oven and let cool.  When cool enough to handle, slip the skins off the beets (or leave them on if they're thin), and cut the roast beets into bite-sized chunks.

Bring the rice to a boil in a medium saucepan with 2 cups of water.  Turn down to a simmer, cover, and cook for 35 minutes.  Turn the heat off and let the rice rest covered on the stove for another 10 minutes.  At this point some but not all of the rains will have split open. If you prefer all the grains open, let it rest for another 5 to 15 minutes.  Drain and let cool.

To make dressing:
Combine the dressing ingredients in a small jar and taste for seasoning, it will be a little sweeter than most vinaigrettes.  In a medium bowl, toss the beets, chard, onions, chickpeas, cooled rice, and dressing.  Transfer to a shallow dish or platter and chill until ready to serve.  Scatter with pecans and bits of goat cheese right before serving.

Mulligatawny Soup

Mulligatawny Soup
Serves 6-8

1 Small roasted chicken (rotisserie chicken works well)
1 Onion
Canola or olive oil
2 Carrots, peeled and chopped
2 Celery stalks, chopped
1 Jalapeno pepper, seeded and finely chopped
3 Garlic cloves, crushed or chopped
1 Tbsp grated fresh ginger
1 Tbsp curry paste or powder
1 tsp ground cumin
2 Cups cooked chickpeas or 19 oz can rinsed and drained
1 tsp salt
14 oz can coconut milk (optional)
1 Tart apple (such as Granny Smith), cored and finely chopped or diced

Steamed rice, for serving
Chopped fresh cilantro and/or peanuts, for garnish (optional)

Pull the meat off the roasted chicken, discarding the skin and putting the carcass and bones into a saucepan.  Set the meat aside and just barely cover the carcass with water.  Peel the onion and add the outer layers of skin to the pan.  Bring to a simmer and cook for about half an hour.  Strain into a bowl or pot and set aside.  You should have 4-6 cups of stock.

Meanwhile, chop the onion and saute it in a drizzle of oil in a large soup pot set over medium high heat.  Add the carrots, celery, jalapeno, garlic, and ginger and cook for a few minutes, until soft.  Add the curry paste, cumin, and chickpeas and cook for another minute or two.  Add the chicken stock, salt, and chopped chicken and bring to a simmer.  Cook for about 10 minutes, then add the coconut milk and apple and heat through.

Put a scoop of rice into each bowl and ladle the soup over top.  If you like, sprinkle with cilantro and/or chopped peanuts.

Curried Sweet Potato, Carrot, and Red Lentil Soup

Curried Sweet Potato, Carrot, and Red Lentil Soup
Recipe from Spilling the Beans
Serves 6

Canola or olive oil
1 Onion, chopped
1-2 Garlic cloves, crushed
1 Tbsp grated fresh ginger
1/2 Cup dry red lentils
1 Medium sweet potato, peeled and cut into chunks]
1 Carrot, peeled and chopped
2 tsp curry paste or powder
4 Cups chicken or vegetable stock
Salt to taste
1/2 to 1 Cup half and half (optional)
Plain yogurt or sour cream, for serving (optional)
Cilantro, chopped, for serving (optional)

In a large saucepan, heat a drizzle of oil over medium high heat.  Saute the onion, garlic, and ginger for about 5 minutes, until the onion is soft.  Add the lentils, sweet potato, carrot, curry paste, stock and salt, along with a cup of water.  Bring to a boil, then turn the heat down, cover and simmer for 30 minutes or so until the vegetables are very tender.  Add the cream, if you are using it, and use a handheld immersion blender to puree the soup right in the pot.  Taste and adjust seasonings if needed.  Serve immediately or cool and refrigerate to reheat when you want it.  Serve hot, with a dollop of yogurt or sour cream and cilantro, if you like.

Chana Masala

Chana Masala
Recipe from Spilling the Beans
Serves 6

Canola or olive oil
1 Onion, chopped
1 Jalapeno or other small chili pepper, seeded and chopped
3-4 Garlic cloves, crushed or chopped
1 Tbsp grated fresh ginger
1 tsp paprika
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp salt
1/4 tsp turmeric
3 Tomatoes, chopped
1/4 Cup chopped fresh cilantro (stems too)
1 Cup chicken, vegetable, or beef stock or water
4 Cups cooked chickpeas, or 2-19 oz cans, rinsed and drained
(Finlinson addition:  Yellow squash, diced.  Saute with other veggies)

Steamed rice or couscous, for serving.
Extra cilantro, for serving (optional, leave out the stems)

Drizzle a generous amount of oil into a large, heavy skillet set over medium high heat.  Saute the onion for a few minutes, until soft; add the jalapeno, garlic, and ginger and cook for another few minutes, until everything is soft and fragrant.  Add the paprika, cumin, coriander, garam masala, salt, and turmeric and cook for another minute.  Add the tomatoes and cilantro and cook for about 5 minutes, breaking up the tomatoes with a spoon.  Add a little of the water or stock if the pan is too dry.  When the tomatoes are breaking apart, add the stock and chickpeas, bring to a simmer, turn the heat down low, and cover.  Cook for about 30 minutes, until everything is nice and soft and the sauce has thickened.  Serve immediately over rice, scattered with extra cilantro, or cool and refrigerate for a day or two for a little better flavor (good leftover meal), then reheat.

Red Lentil and Sweet Potato Curry

Red Lentil and Sweet Potato Curry
Recipe from The Bean Book
Serves 4-6

Canola or olive oil
1 Onion, chopped
1 Jalapeno pepper, seeded and finely chopped
1 Tbsp grated fresh ginger
3 Garlic cloves, crushed
2 tsp curry paste or powder
1 tsp ground cumin
1 tsp turmeric
1/2 tsp salt
1 Medium dark-fleshed sweet potato, peeled and cut into 1/2 inch chunks
1/2 Cup dry red lentils (can use brown lentils but precook in water for 20 minutes prior)
14 oz can coconut milk
1 Cup water
1 Cup packed baby spinach leaves

Steamed rice, for serving

In a large, heavy skillet, heat a drizzle of oil over medium high heat.  Saute the onion for about 5 minutes, until soft; add the jalapeno, ginger, garlic, curry paste, cumin, turmeric, and salt.  Cook for a few more minutes.  Stir in sweet potato, lentils, coconut milk, and water; bring to a simmer, then cover, turn the heat down to medium low, and cook for about 20 minutes, until the potato is tender.  Uncover the skillet and tear in the spinach; stir, replace the lid, and cook for another minute or two, just until the spinach wilts.  Serve immediately, over rice.

Tilapia with Cilantro Cream Sauce

Tilapia (or Salmon) with Cilantro Cream Sauce
(or use other white fish)
Serves 4

1 1/2 lbs tilapia fillets
1 Tbsp melted butter
Salt and pepper
1 Tbsp olive oil
2 clove garlic, finely minced
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 cup heavy cream
1 Tbsp lime juice
1/2 Tbsp white winegar
Salt and pepper, to taste

Rice (brown and wild rice are my favorite), cooked
Vegetables (such as green beans, yellow squash, carrots, red pepper), in small cubes and cooked

Heat oil in a small saucepan over medium heat; saute the garlic and onion for 1 to 2 minutes.  Add cream and bring to a simmer.  Simmer for about 3 to 4 minutes to reduce slightly.  Stir in cilantro, lime juice, and salt and pepper to taste.  Simmer for about 1 minutes longer.  Set aside or refrigerate until nearly serving time.

Heat oven to 375.  Line a baking pan with foil; spray with nonstick cooking spray.  Brush fillets lightly with butter; arrange in baking pan.  Sprinkle lightly with salt and pepper.  Bake the fish for 20 to 25 minutes, or until the tilapia is cooked through.

Arrange rice on plate.  Place fish and vegetables on top.  Drizzle with cream sauce.

Fish Tacos

Fish Tacos
Recipe from Martha Stewart Living
Serves 4

1 lb boneless, skinless tilapia fillets, cut into 2 inch pieces
2 Tbsp extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup sour cream

1 cup fresh cilantro
1 small white onion, finely chopped

1 lime, half finely zested and juiced, half cut into wedges
Hot sauce, such as Tabasco
12 corn tortillas
1/2 small head red cabbage (or regular cabbage), thinly sliced


Heat broiler, with rack in highest position.  Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper.  Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.

Meanwhile, in a small bowl, combine sour cream, cilantro, onion, lime zest and juice, and a few dashes hot sauce.  Season with salt and pepper.  Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes.  Divide fish evenly among tortillas and top with cabbage. Serve with lime sour cream and lime wedges.

Stuffed Acorn Squash

Stuffed Acorn Squash
Recipe from Martha Stewart Living
Serves 4

2 acorn squash (1 lb each) halved crosswise, seeded, and bottoms trimmed to lie flat, salt and pepper
3 Tbsp olive oil, divided
1/2 lb cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 tsp dried thyme
1 cup long-grain white rice
2 cup grated Parmesan (2 oz)

Preheat oven to 450.  On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tbsp oil, and turn cut sides down.  Cover sheet tightly with foil and roast until tender, about 35 minutes. (Time may be increased if cooking more than 2 squash).

Meanwhile, in a medium straight-sided skillet, heat remaining 2 tbsp oil over medium-high.  Add mushrooms, onion, and thyme; season with salt and pepper.  Saute until mushrooms are golden, 8 minutes.  Add rice and broth and bring to a boil; cover and reduce heat to low.  Cook until liquid is absorbed.  20 minutes.

Remove squash from oven and heat broiler.  Carefully scoop out 2-3 tbsp flesh from each squash half and stir into rice; season with salt and pepper.  Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.  (Or mix in cheese and then sprinkle a little on top for looks.)

Cheese Steaks with Peppers

Cheese Steaks with Peppers
Recipe from Martha Stewart Living
Serves 4

1 Tbsp plus 1 tsp vegetable oil, divided
1 Medium yellow onion, thinly sliced
2 small red bell peppers, thinly sliced
Salt and pepper
1 lb minute steak (top round or top sirloin), cut into thin strips
1/2 cup evaporated milk
1 tsp Dijon mustard
1 cup shredded provolone (4 oz)
4 hoagie rolls, split

In a large skillet, heat 1 tbsp oil over medium.  Add onion and peppers and season with salt and pepper.  Cook, stirring until softened, about 10 minutes.  Transfer to a plate.  Add remaining teaspoon oil to skillet and increase heat to medium-high.  Add steak, season with salt and pepper, and cook, stirring, until cooked through, 2-3 minutes.

Meanwhile, in a small pot, heat evaporated milk and Dijon over medium until hot.  Remove from heat and whisk in provolone until smooth.  Season with salt and pepper.  Divide steak and vegetables among rolls and drizzle with sauce.