Easy Weeknight Chili

INGREDIENTS

• 1(28-ounce) can diced tomatoes
• 2(15-ounce) cans beans ,(see note) rinsed
• 2 - 3teaspoons minced chipotle chiles in adobo sauce
• 2teaspoons sugar
• Salt and ground black pepper
• 2tablespoons vegetable oil
• 1onion , minced
• 3tablespoons chili powder
• 2teaspoons ground cumin
• 3garlic cloves , minced
• 1 1/2cups frozen corn , thawed
• 2tablespoons minced fresh cilantro

INSTRUCTIONS

1. 1. PUREE TOMATOES: Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses.
2. 2. HEAT TOMATOES WITH BEANS: Bring tomatoes, beans, chipotle chile, sugar, and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook until needed in step 5.
3. 3. SAUTÉ AROMATICS: Heat oil in large Dutch oven over medium heat until shimmering. Add onion, chili powder, cumin, and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4. 4. COMBINE AND SIMMER: Stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes.
5. 5. FINISH CHILI: Stir in corn and cilantro and return to brief simmer. Season with salt and pepper to taste. 
   
   
   Notes:
   
   Target (east Pas) sells the chipotles in adobo sauce.  You use so little I end up freezing the rest of the can for later use.
   
   
   To make this more kid friendly: 
   Use only 1 TBS of chili powder or less.  I used 2 TBS chili powder on this night.  
   Omit the chipotles from the main pot and only add them to your individual bowls.  I feel the chipotles add a lot of the flavor and you don't want to miss out on them, so this is a good compromise.
   
   
   Meat Option:
   Add 1/2 a package of TJ's shredded BBQ chicken (precooked and by the cheese) or BBQ brisket/beef.  I've done both to use leftovers and it added a nice sweetness to the chili. 
   
   
   
   

White Chicken Chili

2 medium cans white navy beans or small beans, rinsed and drained
1 large onion, chopped
1 large clove garlic, minced
1 cube butter
1/4 c flour
3/4 c chicken broth
2 c half and half (or any kind of milk to make it lighter)
tabasco to taste (i used red pepper flakes)
1 1/2 tsp chili powder
1 tsp cumin
salt and white pepper to taste
2 roasted pasilla chiles, seeded and minced (or 2 4-oz cans of diced green chiles - not as good)
4-6 chicken breasts, lightly poached, cooled and cut into 1/2 inch pieces
1 1/2 c grated monterey jack cheese

In skillet, cook onions and garlic in 2 T butter until softened, NOT browned. put aside. In large dutch oven melt remaining butter over low heat and whisk in flour. Cook roux, whisking, for 3 min - do not brown - stir in onion and garlic mixture and gradually add broth and half and half, still whisking. bring mixture to boil and then simmer, stirring, 5 min until thickened. stir in drained beans and remaining ingredients and cook, stirring, over medium heat for 20 min.

serve with sour cream, cilantro, grated cheese, salsa, whatever - but the sour cream is most important - makes it 10x better.

yum!

Copycat Whole Foods salad (via epicurious)

Salad:
2 cups Israeli couscous, uncooked
1 cup dried cranberries (I used Trader Joe's dried orange cranberries)
1 cup toasted pecans, quartered
2 scallions, minced

Dressing:
3 tbsp canola oil
1.5 tbsp champagne vinegar (I used regular white wine vinegar)
1 orange, zest
1/2 orange, juiced
1/2 tsp turmeric
1/2 tsp dried thyme
1/2 tsp dried tarragon
Salt and pepper to taste

Bring a pot of salted water to a boil, and add the couscous. When it's done (roughly 8-10 mins, or when it's al dente), drain it but do not rinse. Set aside and let cool while you mince the scallions, toast and chop the pecans, and make the dressing.In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper.In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine.Serve immediately, or chill in the fridge for a few hours to blend the flavors. Enjoy!

Caprese Salad

Since my recipe involved a quick stop at Whole Foods, here is a homemade caprese salad recipe that I have tried and really liked:

Caprese Salad with Basil Vinaigrette Recipe
serves 4 as first course

4 large tomatoes, sliced into thick slices
1 pound fresh mozzarella, sliced into thick slices
1/2 cup loosely packed basil leaves
sea salt & freshly ground black pepper

For the Basil Vinaigrette
1 small shallot, roughly chopped (substitute with 1 tablespoon chopped onion or 1 garlic clove)
2 slices fresh chili pepper
1 cup loosely packed basil leaves, torn
2 tablespoons water
2 tablespoons good white wine vinegar
1 teaspoon kosher or sea salt (1/2 tsp table salt)
6 tablespoons extra virgin olive oil

1. To make the Basil Vinaigrette, add the shallot and chili pepper to the blender. Next add the basil leaves, water, vinegar and sea salt. Blend. Slowly drizzle in the olive oil as you are blending.

2. To assemble the Caprese Salad, layer the tomato, fresh mozzarella and basil leaves. In between each layer, season with a bit of sea salt and freshly ground black pepper. Drizzle the basil vinaigrette on top.

Store extra basil vinaigrette in the refrigerator for up to 2 weeks.

Recipe and image courtesy: steamykitchen.com : http://steamykitchen.com/5086-caprese-salad-with-basil-vinaigrette.html

Corn Casserole

Corn Casserole

1 Can Corn

1 Can Cream Corn

6 oz. Cream Cheese

1/2 cube Butter

1/2 Chopped Onion

4 oz Can Diced Green Chiles

French Fried Onions (Optional)

Directions: Mix everything together and bake until hot 350 to 375 Degrees.

Midsummer's Macaroni

(from the most AWESOME cookbook EVER, "Macaroni & Cheese")

1 C pitted black Mediterranean olives, or 2/3 cup olivada (black olive paste) (* I used pitted Kalimata olives from Trader Joe's)
3 to 4 cloves of garlic, chopped (I minced through a garlic press-- easier)
3 T extra-virgin olive oil, or as desired
6 oz mild goat cheese, crumbled
1/2 tsp fresh thyme leaves or a pinch of dried thyme, crushed to bring out the flavor (if anyone needs fresh thyme, I have a TON growing in my front yard)
12 oz penne pasta
salt and freshly ground black pepper or red pepper flakes to taste

If using whole olives, whirl in a food processor until they are finely chopped and put in a bowl large enough for the pasta. Or put the olivada in the bowl. Mix in the garlic, olive oil, goat cheese, and thyme.

Cook the pasta in a large pot of rapidly boiling salted water until al dente. Drain and reserve a few spoonfuls of the pasta cooking water.

Toss the hot pasta into the oil, olive, and cheese mixture. Season with salt and pepper, and add a tablespoon or two of the hot cooking water, tossing it with the pasta to bind it with the sauce.

Eat right away!

Coconut Tapioca Pudding

serves 4

prep time: 20 min

total time: 3 hours

1 large egg
1 can (13.5 oz) coconut milk
1 1/2 C milk
1/2 C sugar
3 T quick-cooking/instant tapioca
1 tsp vanilla extract
1/3 C sweetened shredded coconut
1/2 C small pieces fresh or canned pineapple

* In a medium saucepan, lightly beat egg. Add coconut milk, milk, sugar, and tapioca; whisk to combine. Set aside, at least 5 minutes, until tapioca is slightly softened.

* Stirring constantly, bring mixture to a boil over medium heat; stir in vanilla. Transfer mixture to a bowl; cover with plastic wrap. Let cool until no longer hot, about 30 minutes. Refrigerate until cold, 2-3 hours (or up to 3 days).

* Meanwhile, preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast, tossing once or twice, until golden, 10-15 minutes; let cool.

* Just before serving, whisk pudding to loosen. Divide among four serving glasses or dishes; top with pineapple and toasted coconut.

(from Martha Stewart Everyday Food)

-Okay. Now here's what I did:

I already had small pearl tapioca, and prefer it to the tiny instant granules, so I used that. Soaked it overnight, and then followed the same directions as above except cooked it double-boiler style for about 20-30 minutes, or until the tapioca became transparent.

After cooling for about 30 minutes, I put it in ramekins for serving (it filled eight).

I used regular coconut milk and skim milk because that's what I had on hand, but I probably would have used light coconut milk if I'd gone out and bought more.

Lynette's Citrus Salad

Here you go Diane!

orange dressing:
1/2 tsp grated orange peel
1/3 C fresh orange juice
2 T red wine vinegar
1/2 C vegetable oil
2 T sugar
1 T Good Seasons dry Italian dressing mix
[we added 1 T mayo to thicken it a bit]

Mix all ingredients in jar and shake. Add orange, avocado, strawberries or grapes, candied nuts, etc. to salad greens.

Fresh Mango Cobbler (made by Brandy)

Crust

3 cups pecan, dry
1 vanilla bean, scraped
3/4 t sea salt
3/4 cup pitted dates

Process pecans, scraped vanilla and salt into a powder in a food processor. Add 3/4 cup pitted dates and process until mixed well. Sprinkle half the crust into the bottom of pie crust.

Dont clean out food processor.

Syrup

3/4 cups pitted dates
3 T coconut oil
1/2 vanilla bean
2/3 cup water

3-4 mangos, pealed and cut up, about 6 cups

Process 3/4 cup pitted dates, oil, vanilla bean and water as needed to make a thick syrup. Place mangos into a mixing bowl, toss with syrup and spoon onto crust in pie dish. Serve with remaining crust on top.

Scones

Ingredients

* 2 cups flour
* 4 teaspoons baking powder
* 3/4 teaspoon salt
* 1/3 cup sugar
* 4 tablespoons butter
* 2 tablespoons shortening
* 3/4 cup cream
* 1 egg
* Handful dried currants or dried cranberries (optional)

Directions

Heat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. *Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.

* I'm sure following the recipe for rolling out the dough is best, but I just rolled the dough by hand into a ball, then flattened. (Try to be quick though, to avoid over-warming the dough)

Recipe: Alton Brown

Lemon Curd

Ingredients

* 5 egg yolks
* 1 cup sugar
* 4 lemons, zested and juiced
* 1 stick butter, cut into pats and chilled

Directions

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.


recipe: Alton Brown

Ina Garten Hummus

Ingredients

* 4 garlic cloves
* 2 cups canned chickpeas, drained, liquid reserved
* 1 1/2 teaspoons kosher salt
* 1/3 cup tahini (sesame paste)
* 6 tablespoons freshly squeezed lemon juice (2 lemons)
* 2 tablespoons water or liquid from the chickpeas
* 8 dashes hot sauce (optional)

Directions

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.


recipe and photo courtesy foodnetwork.com

Michael Chiarello's roasted tomato soup

1 (14-ounce) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream, optional
Directions
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth and bay leaf. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Use immersion blender or food processor to blend to desired consistency.

Sesame Dip (weird but good dip) plus bonus recipes from Feel Good Food Night

So good to hang out with you all last night. Here's the weird but good dip and some bonus recipes that a few of you asked me to post. xo Y
Here are pictures of the Bragg's and Sesame butter that the recipe calls for, incase you aren't familiar with them I thought it would help you find them at Whole Foods or online. :)

Brown Rice Quinoa Hot Breakfast Cereal from Chef Brad

Ingredients

2 cups sweet brown rice, it is actually called sweet brown rice, Lundberg rice is the grower I love. Regular brown rice will also work for this recipe, but the sweet is wonderful
1 cup black quinoa, red will work
coconut oil
Agave Syrup
1 teaspoon sea salt
5.5 cups of water

Instructions

Turn on your cuisanart electric pressure cooker. Add grains, water, and salt. Cook on high pressure for 12 minutes. Let pressure drop, open and add unrefined coconut oil and Xagave to taste. I like about 1/4 cup of oil and 1/3 cup of Xagave. Your taste may be different, season to your liking. I also like to serve this with fresh raspberries, peaches, or strawberries and cream or milk.

note:

Sorry this is a pressure cooker specific recipe, I'm not quite sure how to convert it to a regular stove top recipe. Also, this makes SOOOOO much you may want to half it.

Lemon Sorbet

Lemon Sorbet

Ingredients

• 1 lemon's peel, finely diced
• 1 cup water
• 1/2 cup sugar
• 1/2 cup lemon juice
• 1/2 cup carbonated mineral water
• 6 strips of lemon zest, for garnish

Directions

1. In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
2. In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.
3. If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.

(Recipe and image from www.allrecipes.com)

Lemon Cream Pie

Lemon Cream Pie

1 package 8oz cream cheese
2 cups of milk
1 package Jello lemon instant pudding

Soften cream cheese; blend with 1/2 cup of milk. Add 1 1/2 cups of milk and the pudding mix. Beat with mixer until well mixed. Pour into graham cracker crust. Chill 1 hour.

It is as simple as that! ENJOY!

Green Chili Chicken and Lime Soup

Green Chili Chicken and Lime Soup

2 Tablespoons extra virgin olive oil

1 onion, chopped

4 cloves fresh or roasted garlic, minced (I used a jar of roasted garlic, it was phenomenal!)

80 oz chicken broth, 2 1/2 cartons of the 32 oz

10 oz can rotel tomatoes, mild

7 oz can diced green chilies

4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper

2 1/2 Cups cooked rice of choice, I used basmati

1/4 Cup fresh lime juice

1 1/2 teaspoons ground cumin

Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste

1 bunch of fresh cilantro, chopped

Fresh diced avocados, drizzled with lime juice

1 Cup shredded cheddar cheese

Tortilla chips

1. Place oil into a large dutch oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomtoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.

2. Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired. If you can handle the heat, squeeze some Siracha over top, yum!!

10-12 servings

(Recipe and picture from Jenny Flake at www.picky-palate.com)

*When I made this soup for our recipe night I halved the recipe because I felt like it was going to make too much. I didn't want to waste half a can of tomatoes though so I did put the whole can in and I felt like that was better. So if I made the whole recipe I might do two cans of tomatoes. Also, I didn't know what "Rotel" tomatoes were but it is an actual brand that has chopped green chilies in it. I just found it at Ralph's. I'm sure regular diced tomatoes would work but not as flavorful with the green chilies. Also, I don't like putting shredded cheese in it. I think it's better without it ... and I normally love cheese!! I just don't think this soup needs it.

Arugula salad with lemon parmesan dressing

1/3 cup freshly grated Parmesan cheese

5 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon finely grated lemon peel

4 cups (packed) baby arugula

1 cup halved cherry tomatoes

Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.

Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat. Read More

Lemon loaf

FOR THE LEMON CAKE

1 1/2 cups cake flour

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2 1/4 cups sugar

8 large eggs, at room temperature

1/4 cup grated lemon zest (from about 4 lemons)

1/4 cup fresh lemon juice

2 cups (4 sticks) unsalted butter, melted and cooled

1/2 cup sour cream, at room temperature

2 teaspoons pure vanilla extract

FOR THE LEMON SYRUP

1/3 cup fresh lemon juice

1/3 cup sugar

FOR THE LEMON GLAZE (OPTIONAL)

2 cups confectioners' sugar, sifted, or more if needed

4 to 6 tablespoons fresh lemon juice

MAKE THE LEMON CAKESPreheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper. Sift both flours, baking powder, baking soda, and salt together in a medium bowl. Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl. Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix. Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15 minutes.

MEANWHILE, MAKE THE LEMON SYRUPIn a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside. Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes. (The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)

IF YOU LIKE, MAKE THE LEMON GLAZEIn a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving. The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature. Read More http://www.epicurious.com/recipes/food/views/Lemon-Lemon-Loaf-350989#ixzz1IFEyHucB

Giada's lasagna rolls

Sauce:

2 tablespoons unsalted butter

4 teaspoons all-purpose flour

1 1/4 cups whole milk

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Pinch ground nutmeg

Lasagna:

1 (15-ounce) container whole milk ricotta cheese

1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry

1 cup plus 2 tablespoons grated Parmesan

3 ounces thinly sliced prosciutto, chopped

1 large egg, beaten to blend

3/4 teaspoon salt, plus more for salting water

1/2 teaspoon freshly ground black pepper

1 to 2 tablespoons olive oil

12 uncooked lasagna noodles

2 cups marinara sauce

1 cup shredded mozzarella (about 4 ounces)

Directions

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce. Preheat the oven to 450 degrees F. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Ina's low fat (just kidding) cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature

2 cups sugar

5 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

14 ounces sweetened, shredded coconut

For the frosting:

1 pound cream cheese at room temperature

3/4 pound (3 sticks) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 pounds confectioners' sugar, sifted

Directions Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut

Spicy Black Bean Cakes with Lime-Jalapeno Yogurt

• 2 tablespoons olive oil
• 4 scallions, thinly sliced
• 6 garlic cloves, pressed
• 1 to 2 jalapeno chiles, finely chopped (ribs and seeds removed for less heat, if desired)
• 1 tablespoon ground cumin
• 2 cans (15.5 ounces each) black beans, drained and rinsed
• Coarse salt and ground pepper
• 1 large sweet potato, peeled and coarsely grated (2 cups)
• 1 large egg, lightly beaten
• 1/2 cup plain dried breadcrumbs
• Lime Sour Cream (see recipe, below)

Directions

1. Heat broiler. In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook scallions until softened, 1 minute. Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a large bowl.
2. Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.
3. Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin metal spatula, carefully turn cakes. Broil until crisp, 2 to 3 minutes more. Serve with Lime Sour Cream.
4. For the Lime Sour Cream: In a small bowl, combine 1/2 cup reduced-fat sour cream with 2 teaspoons fresh lime juice and 1 small minced jalapeno chile (ribs and seeds removed for less heat, if desired) season with coarse salt.

Read more at Marthastewart.com: Spicy Black-Bean Cakes - Martha Stewart Recipes

*   *   *   *   *

I used a yam (well, "yam"-- the oranger sweet potato), shredded it somewhere between fine and coarse-- which made the end result more like a mash, but I had been worried the potato wouldn't cook completely otherwise. I made the cakes smaller (ended up with about 16 instead of 8), and substituted 2% Greek yogurt for the sour cream. I took out the ribs and seeds of the jalapenos, and it wasn't spicy at ALL-- kind of a disappointment (tasted like diced green bell pepper in the sauce). The cumin really makes the flavor of the cakes.

Enjoy! That was good times the other night-- thanks Erica! And the rest of you missed out! :)

Baked Penne with Roasted Vegetables

(photo courtesy of www.foodnetwork.com)

Baked Penne with Roasted Vegetables - Giada De Laurentiis

Ingredients

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes
• 4 cremini mushrooms, halved
• 1 yellow onion, peeled and sliced into 1-inch strips
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix or herbs de Provence
• 1 pound penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1 cup grated fontina cheese
• 1/2 cup grated smoked mozzarella
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping
• 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

*This was super easy and really yummy. I just used regular mozzarella cheese instead of the smoked. I did find fontina cheese but I am sure you could use mozzarella for that too. I read some reviews that said they just used the italian blend of cheese for the whole thing. Whatever you would like.