I recently made a couple of these large Mexican-ish casseroles for social events, and figured I’d share the recipe. Beans Olive oil 1 large or 2 medium yellow onions Optional: a large mushroom, a carrot, a bell pepper 1-3 cloves garlic Optional: basil, paprika, chili powder 3-4 cans black beans Balsamic vinegar, salt Heat
Mexican spicy bean stew. It’s easy to make a double batch and save the leftovers. Recipe Yellow onion, one large or two small Bell peppers, two or three Coarsely chop the vegetables, or Cuisinart to moderately-sized even pieces. Variation: Optionally, add any of the following: Replace some or all of the bell peppers with spicier
Recipe Red onion, one large or two small Bell peppers, two or three Finely chop the onion and peppers, or Cuisinart them to small even pieces. Plum tomatoes, around a dozen or more Finely chop the tomatoes, or Cuisinart them to small even pieces. Place tomatoes in a bowl. Add some salt and stir. Set
While far from the traditional style, these are a quick and popular dish. Recipe Basic tomato sauce, or any variation, one batch I prefer a thick sauce for this, with more vegetables than usual, and perhaps cut into pieces or strips that are larger than normal. You’re likely to have some sauce left over, or
An Italian classic. Recipe Basic tomato sauce, or any variation, one batch Cook the sauce. Pasta, sheets or lasagne strips, dried or fresh, 1 pound or so You don’t need to boil the pasta; as long as your sauce is liquid enough, it will cook in the oven. A large baking dish, oven-safe casserole, or
Italian creamy seasoned rice. Recipe A large saucepot and a big spoon Olive oil Pine nuts, a cup or so Put the saucepot on high heat. Pour in a very small amount of olive oil in and swirl the pan around to lightly coat the bottom. Add the pine nuts. Cook for a couple of
Italian basic. Recipe Yellow onion, one large or two small Coarsely chop the onion. Garlic, from half to a complete head Crush, peel, and mince the garlic. A large saucepot and a big spoon Olive oil Put the saucepot on high heat. Pour in olive oil to lightly coat the bottom of the pan. Put
This is a basic pasta with cheese sauce, in the spirit of “macaroni and cheese,” but with lots of vegetables added. Traditionally speaking, this is a variation on a “mornay” sauce, or a bechamel sauce with cheese. The most notable variation is the inclusion of vegetables cooked in the butter before the flour is added.
A medium baking dish, oven-safe casserole, or baking tray Pre-heat your oven to medium (350 degrees) Bell Peppers, 4-6 medium (typically one per serving). Cut off the top of each pepper and scoop out the seeds. Stand the peppers in the baking dish. If necessary, cut off a protruding bit of the bottom to encourage
Spicy sauteed vegetables. Recipe Yellow onion, one medium or large Bell peppers, two or three, Portobello mushroom, two or three, Cut the onion, peppers, and mushrooms into long strips, or put them through the Cuisinart slicer disc. Garlic, from half to a complete head Crush and peel the garlic, and cut each clove into two