Santa Fe Summer Pot

It’s hot. Seriously hot.

It may be too hot to cook, but it’s never too hot to eat.

Yet again, I find myself standing in front of the fridge, thinking to myself….what the hell am I going to come up with tonight. All day long, saving the world, one loan at a time, and coming home and knowing I’ve got killer ingredients in house, but no idea what to do with them.

The last thing I want to do is heat up the kitchen. There are dogs and cats on every A/C vent they can find, while I’m enjoying the cool air from the freezer as I root around to see what might be good.

Then, the big light bulb goes off.

I remember a recipe I read by The Splendid Table chicks called Santa Fe Summer Pot.

I don’t have to turn on the oven, or thaw something out.

Brilliant.

Santa Fe Summer Pot
Adapted from The Splendid Table’s How to Eat Supper

The Summer Pot’s Sauce:

¼ cup fresh lime juice
3 green onions, trimmed and chopped
2 large garlic cloves, minced
½ jalapeno, seeded and minced
1- ½ tsp ground coriander
1-½ tsp ground cumin
Freshly ground black pepper to taste

Combine these ingredients in a small bowl and let sit for ten minutes.

2 large tomatoes, chopped
About a 1/3 cup fresh cilantro

Put the tomatoes and cilantro in food processor and do a couple of pulses. Add onion mixture and pulse it five times. Set aside.


½ cucumber, peeled, sliced lengthwise in half and then in half moons
½ large ripe avocado, diced
1/2 pound left over roasted chicken, diced (can use cooked shrimp)
1 cup cooked black beans, rinsed
Tortilla chips
Goat cheese to taste
Extra fresh cilantro as a garnish
1 lime, quartered

Divide the cukes, avocado, chicken and beans between three large bowls. Put as much Summer Pot’s Sauce as you like on top, crush tortilla chips and sprinkle on top and garnish with a sprinkle of goat cheese, cilantro and serve with lime wedges.

Serves three generously.
And there’s plenty of Summer Pot’s Sauce left over to use as a dip with tortilla chips the next day.

Cilck here for a printable recipe!

One Year Ago on Feeding Groom

Santa Fe Summer Pot

FG's Chicken Fajita Pasta

Comfort food.

Sometimes you need it because you’ve had a bad day at work.

Sometimes you need it because trying to create something exotic and grand to eat seems positively akin to having a bad day at work.

Then again, sometimes you need it because, well, it’s familiar, tasty, easy, and comforting.

Comforting because you’ll probably have the ingredients in your pantry and freezer.

A little Mexican, a little Italian, a lot of good.

Comfort food.



FG’s Chicken Fajita Pasta

1 tbsp ground cumin
2 tbsp medium chile powder
1 tbsp Spanish hot paprika
1 tsp dried thyme
1 tsp dried Mexican oregano
1-½ tsp garlic powder
Coarse salt and freshly ground black pepper to taste
1 red bell pepper, seeded and cut into long strips
1 yellow bell pepper, seeded and cut into long strips
1 green bell pepper, seeded and cut into long strips
1 medium Spanish onion, cut in half and then cut into strips
A couple of good swirls extra virgin olive oil
5 boneless chicken thighs, cut into strips
1 14 ounce can black beans, rinsed and drained
Penne for three people, ready to cook
Shredded sharp cheddar cheese
An avocado, peeled and cut up (if you like)
A handful of fresh cilantro, chopped
Your favorite salsa
Greek yogurt or sour cream

Combine seasonings in small bowl. Rub into the chicken thigh pieces and let sit while you cook the veggies. Swirl extra virgin olive oil in cast iron pan and when oil is wavy add the onion and peppers and cook until soft. Remove from pan and add a bit more olive oil. Add the chicken pieces and cook on one side til golden and turn and cook on the other side.

Start the pasta water and when boiling add the penne and cook 10 minutes.

When the chicken is done, add the peppers and onions back to the cast iron pan and the black beans. Let simmer until pasta is done.

Drain the pasta, reserving ½ cup of the cooking water. Add pasta to the chicken and veggie mix along with the reserved pasta water. Stir well and cover for five minutes over low heat to allow pasta to absorb the flavors.

Serve with shredded sharp cheddar cheese, avocado, cilantro, chopped tomatoes, your favorite salsa and a blop of Greek yogurt or sour cream.

Serves 3 generously.

One Year Ago on Feeding Groom

FG's Chicken Fajita Pasta

Spicy Jumbo Lump Crabmeat and Black Bean Salad with Roasted Red Pepper Sauce

I think I’ve been in the cooking doldrums.

You know what that’s like. Total lack of inspiration.

That doesn’t mean that I’ve got nothing to turn to in the fridge to get inspired.

It just means that when I look in there nothing inspires me.

Until I saw… the crabmeat.

I want crab salad. I don’t want a mayonnaisy thing.

But I want tons of flavor. And you know, I wouldn’t mind a bit of the Latin influence going on either.

Did you know there are tons of crab salad recipes in the world but none like this.

Spicy and decadent at the same time.

And fast. I was surprised how easily this came together.

In less than an hour.

Inspired eating in less than an hour.

Who knew?

Bobby. Of course.

Spicy Jumbo Lump Crabmeat and Black Bean Salad with Roasted Red Pepper Sauce Adapted from a recipe in From My Kitchen to Your Table by Bobby Flay

Black Beans:
2 cans black beans, rinsed and drained
A good shake of ancho chile powder
A couple of swirls extra virgin olive oil
3 tbsp Citrus Vinaigrette

Combine and season with coarse salt and freshly ground black pepper.

Citrus Vinaigrette:
¼ cup fresh orange juice
¼ cup fresh lemon juice
¼ cup fresh lime juice
A couple of leaves of fresh basil, cut into chiffonade
1 tbsp finely chopped red onion
2 cups extra virgin olive oil

Combine juices, basil and onion in blender and blend til smooth. Keep motor running and add olive oil in thin stream and blend til emulsified. Season to taste with coarse salt and freshly ground black pepper.
May be refrigerated up to one day. Use on grilled fish. It’s faboo.

Roasted Red Pepper Sauce:
4 good sized roasted red peppers (I had them in a jar and went for it. Too hot to cook)
¼ medium red onion, coarsely chopped
1 canned chipotle pepper
6 tbsp fresh lime juice
1-½ cup extra virgin olive oil

Combine peppers, onion , chipotle and lime juice and blend until smooth. Keep the motor running and slowly add the olive oil in thin stream until emulsified. Season to taste with coarse salt and freshly ground black pepper.
Makes about 2 cups.

Crabmeat:
1 pound jumbo lump crabmeat, picked over
2 tbsp Roasted Red Pepper Sauce
1-½ tsp fresh lime juice
A good squirt wild honey
1 tbsp pureed canned chipotle pepper
½ cup chopped fresh cilantro
Coarse salt and freshly ground black pepper

Combine it all and season to taste.
This can be made a day in advance.

Serve with sliced tomatoes and avocados with extra Roasted Red Pepper Sauce on the side.

Serves 4.

Spicy Jumbo Lump Crabmeat and Black Bean Salad with Roasted Red Pepper Sauce

Black Bean Salad with Cumin and Mint Vinaigrette

Easy.

Versatile.

Tasty.

Gets better if stands overnight.

Can eat rolled up in a flour tortilla, as a base for nachos, underneath a piece of spicy grilled chicken.

Can eat topped with grilled shrimp and a splat of guacamole.

Can eat while standing in front of refrigerator with spoon.

Your choice.

Black Bean Salad with Cumin and Mint Vinaigrette
Adapted from The Greens Cookbook by Deborah Madison

2 15 ounce cans black beans, rinsed and drained
½ cup each diced yellow, green and red peppers
1 small red onion, cut into small squares and soaked in ice water for 10 minutes
2 stalks celery, diced
½ tsp dried thyme
½ tsp dried Mexican oregano
Coarse salt and freshly ground black pepper
Chopped fresh cilantro*
Diced avocado*

Combine in bowl. Add vinaigrette and fold together. Taste and correct the seasoning.

*add these right before serving.

Cumin and Mint Vinaigrette

1 tbsp orange juice
1 tbsp grated lemon peel
1 tbsp sherry vinegar
1 tbsp garlic confit or 2 fat garlic cloves, smashed and finely minced
Salt and freshly ground black pepper to taste
½ tsp cumin seeds
1/2 tsp coriander seeds
¼ tsp hot smoked Spanish paprika
6 tbsp extra virgin olive oil
Chopped fresh mint leaves (about a tbsp)
Chopped fresh cilantro (about a tbsp)
1 small jalapeno pepper, seeded and minced

Combine juice, peel vinegar, salt and garlic in bowl. Put cumin and coriander seeds in mortar and pestle or grind in spice grinder. Add with paprika to combined ingredients. Whisk in the oil. Taste and adjust seasoning and add the jalapeno and fresh herbs.
Serves 4.

Black Bean Salad with Cumin and Mint Vinaigrette

Picante Shrimp and Black Bean Enchiladas with Chipotle Sauce

Yesterday, on the New York Times website, Mark Bittman started a discussion about favorite cookbooks. Commentary was flying on his great food blog, BITTEN, as readers were invited to list their favorites. An extra added fillip was Bittman saying that the most erudite or funny people would be invited to review cookbooks with him on the blog.

There were the expected replies…

“Oh, Mark, I can’t make a move in the kitchen without Julia Child.’

“Oh, Mark, your cookbooks have replaced the Joy of Cooking on my bookshelf.”

I’m sure these comments were made without regard to the fact that you possibly could end up “working” with Bittman. Writing wise.

After reading about 215 entries (I was fascinated to see what people consider their “have to haves“), I was thrilled to see Heidi Swanson of 101 cookbooks fame listed as a go to source for vegetarians. Patricia Wells had several nods. Of course Julia, Jacques, Suzanne Goins with her Sunday Supper at Lucques(one I hope to get for my birthday, hint.. hint) were listed.

However, one of the greats was missing.

I’m talking about Martha Rose Shulman.

She of The Vegetarian Feast fame which won a Tastemaker Award in 1979. She who keeps health at the forefront of her cookbooks, most especially Mediterranean Light, Entertaining Light, Provencal Light (which won a Julia Child Award for Best Health and Diet Book in 1994) and Mexican Light. Martha knows food. Knows combinations of foods and knows how to make them interesting, delicious and healthy all at the same time. Recently I stumbled upon her website, and found recipes, interesting tidbits about her new book, Mediterranean Harvest……. and a contact email.

So, a glass of wine later, I wrote her. And told her how much her food meant to me over the past 20 years and how much I enjoy the way she cooks and the way she writes.

She wrote me back.

Moment of silence.

Last night’s meal is an adaptation of one of her best. Picante Shrimp Enchiladas with Chipotle Sauce. From Mexican Light.

It’s vintage Martha…spicy, self assured, healthy, and invites your creativity to join in the fun.

From a cook who will stand the test of time.

Picante Shrimp and Black Bean Enchiladas with Chipotle Sauce
Adapted from Mexican Light by Martha Rose Shulman

4 large plum tomatoes, roasted under broiler for five minutes a side til blackened
½ small can (about 6 chipotles en adobo with their sauce)
½ large head garlic, peeled
Coarse salt to taste
1 pound large shrimp, peeled, cooked til pink (you can saute or boil for 2-3 minutes til turn pink) cut in small pieces
A good swirl extra virgin olive oil
Good pinch sugar
¼ ounce Ibarra Mexican chocolate
1-½ cup homemade chicken stock
10 corn tortillas, heated
½ small white onion, thinly sliced and soaked in ice water
2 ounces queso fresco, crumbled about 1/3 cup
1 15 ounce can black beans, rinsed and drained
Chopped fresh cilantro

Preheat oven to 350.

Put tomatoes in a blender with any liquid that has accumulated and add chipotles and blend until smooth.

Pound peeled garlic in mortar and pestle. Should have about 2 tbsp garlic puree.

Heat a couple of swirls of extra virgin olive oil in heavy saucepan and add the garlic paste. Cook stirring for about three to five minutes, until the garlic paste colors and smells fragrant. Add the tomato chipotle mix, sugar and salt to taste.

Cook stirring for about five to ten minutes until it thickens and begins to stick to the bottom of the pan. Add the chicken stock and bring to simmer. Simmer for ten minutes, stirring from time to time and when the sauce thickens and coats the back of a spoon.

Taste and add salt and a bit more sugar if needed.

Take a ½ cup of sauce from the pan and add to the shrimp and black beans. Add ¼ cup chopped fresh cilantro and combine .

Heat tortillas wrapped in a damp hand towel, four at a time, in the microwave on high for one minute.

Have a pan ready for enchiladas.

Dip tortillas into sauce, put about two tablespoons shrimp mix and roll and place in baking pan. Continue with all the tortillas and use up the filing. Put rest of sauce over top of the enchiladas and sprinkle with the onion. Sprinkle with the queso fresco.

Heat until cheese is melted.

Sprinkle with chopped cilantro.

Serve with sour cream, avocado and fresh lime wedges.

Serves 4-5.

Picante Shrimp and Black Bean Enchiladas with Chipotle Sauce

Chile Seasoned Pot Roasted Pork

When Groom wants Mexican food, I can usually fix a Haystack or a quesadilla and he’s happy. This morning he started thinking out loud about having Mexican food for dinner. The old Haystack wasn’t in the cards tonight. No vegetarian Mexican food for him this time.

What’s a girl to do?

Find a great recipe and delegate. I found the recipe and I delegated. I had about 3 lbs of Boston Butt in the freezer and I decided to do Rick Bayless’ recipe for Pot Roasted Pork from his fabulous Mexican Kitchen.

Having been put in charge of the pork, Groom rose to the occasion and I’ve got to tell you, he rocked this recipe.

This is so good and so easy. You can cook this in a slow cooker or in the oven for several hours. You make a spice paste with dried ancho and guajillo peppers, spices and herbs and cook it in a bit of olive oil. Then you add the pork, making sure that all the good spice gets all over the pork, add a bit of water and several hours later, you have the makings of an incredible dinner.

A great way to kick off the week!!!

Chile Seasoned Pot Roasted Pork
Adapted from Rick Bayless’ Mexican Kitchen

2 medium dried ancho chiles, stemmed and seeded
4 medium dried guajillo chiles, stemmed and seeded
2 bay leaves, smashed into thousands of little pieces. .mortar and pestle works best for this
2 tbsp cider vinegar
½ large yellow onion, chopped
4 fat garlic cloves, peeled
2 tsp mixed dried herbs (we use marjoram, thyme, epazote and Mexican oregano)
½ tsp allspice
Good pinch of ground cloves
1 tbsp olive oil
3 pounds lean boneless pork shoulder or Boston Butt
Romaine lettuce
Radishes
Chopped tomatoes
Sliced Avocado
Corn tortillas

Put the chiles in small bowl and cover with hot water. Let sit for 30 minutes.
Drain and reserve 2/3 cup of the liquid.
Put the chiles and reserved liquid in food processor. Add all the herbs and spices and bay leaves, vinegar, onion and garlic cloves. Process to smooth puree, adding a little water if it gets too dry.

Put large Dutch oven over medium high heat. Add oil and heat til shimmers. Add the herb paste all at once.
Stir for about five minutes until it turns dark and becomes a paste. Remove from heat and season with salt.

Preheat oven to 325.

Cut the pork into slabs about three inches thick. Put in pot with the chile paste and then flip it over to cover with the chile, rubbing it with spoon to get it even.
Add ½ cup water around it, cover and put in the oven. Baste often. Cook about 2.5 hours.

If you need to add more water, do it a little at a time. You want just enough liquid to be able to baste the meat.

This works great in the crock pot on low for 4 hours. So good.

Serve with refried black beans, chopped romaine lettuce, thinly sliced radishes, chopped avocadoes, fresh cilantro, Mexican crumbling cheese and salsa with corn tortillas. It works wonderfully with taco shells, too, in a pinch.
Serves 4.

Refried Black Beans

2-14 ounce cans black beans
Good swirl extra virgin olive oil
1-½ tsp ground cumin
1 tsp chile powder

Heat oil in 10 inch skillet. Sprinkle chile powder and cumin in oil and stir well. Open both cans of black beans and put them and their liquid in the skillet. Mash with spatula and stir until the beans are mashing together and the majority of the liquid is gone. You want these to still have a bit of liquid in them.
Serves 4.

Chile Seasoned Pot Roasted Pork

The Frazzly Nub Rice Bowl

Has your week had two Wednesdays in it? Boss been on your case about anything and everything? Have you just not been yourself? If so, you are a member of an elite group. The Worn to a Frazzly Nub Club. This is the club you join when you are running around like a chicken with its head cut off, trying to do everything perfectly and be the best you can be for everyone. Welcome to the WTAFNC.

Members of this little club have been known to hop in the car and head for the nearest Whopper in the neighborhood . I’ve done that.

A lot.

But, when I’m not in the mood for fattening and I want something that I won’t regret eating , this is what I fix. The Frazzly Nub Rice Bowl.

I’m sure this had a better name at some point, but I can’t remember it.

The principles of it are simple. Rice mixed with veggies and beans. This presents itself much better than it sounds. And you just can’t help but love it. Amazingly enough, there are no herbs or spices in this version. That doesn’t mean you can’t throw them in . Be creative. Top with freshly chopped Italian parsley or cilantro. You can vary the flavored oil drizzle at the end with a spicy chili oil, or a lemon oil or a basil oil if you like. The grating of Parmesan is a wonderful addition, but I’ve done this with feta on top or even Monterey Jack to give it a Mexican flare.

Whatever you do will be fine. And you’ll come out on the other end of a crazy week feeling great and ready to take on the world.

Or not.

The Frazzly Nub Rice Bowl

A good swirl extra virgin olive oil
3 fat garlic cloves, minced
1 medium red onion, diced
¼ cup sun dried tomatoes in oil, chopped
½ red bell pepper, diced
Big splash of dry white wine
1 good size stalk broccoli, peeled and cut into small pieces
1 large carrot, peeled and diced
1 small zucchini, diced
1 14 ounce can black beans, rinsed and drained
1 cup Bhutanese Red Rice (if you don’t have this, go get it. The most flavorful rice I’ve had in ages!)
1-½ cups water
Coarse salt and freshly ground black pepper
A little oil from the sun dried tomatoes

Combine rice, water and a bit of coarse salt in saucepan and bring to boil. Reduce heat and cook for 25 minutes on low. Let sit while you cook the veggies.

Heat good swirl of extra virgin olive oil in a nonstick skillet. Add the red onion and saute for a few minutes. Then add the broccoli and saute a few minutes, then add the carrots and red bell pepper. Add the garlic and cook for five minutes. Add the zucchini and sun dried tomatoes. Cook for a few minutes. Add a big splash of white wine. Add black beans and cook for five more minutes or until broccoli is done. Add 2 cups of cooked red rice and combine.

To serve, drizzle a bit of the oil from the sun dried tomatoes over the top. Serve with Parmesan cheese.

You’ll instantly feel better.

Serves 3.
You can use any kind of veggie you want. Just be sure to cook the firmer ones the longest.
It’s also great if you use yellow rice as well.

The Frazzly Nub Rice Bowl

Sweet Potatoes Topped With Spicy Black Bean Chili

Sweet potatoes. You look at them at the store and there are fat ones, long skinny ones and ones fat in the middle with tapered ends. All sizes. And not really pretty if you think about it. Morning glories are relatives of the sweet potato. They got all the looks. And they don’t last long. But packed in the morning glory’s not so pretty relative is a sweet surprise.

There are so many wonderful ways to cook a sweet potato. You can bake it and spice up the center with a grating of fresh ginger and a pat of butter. You can slice them to make home fries and bake in the oven for a hamburger's new best friend. And those yummy dishes that tend to highlight the "sweet" in sweet potato. Sweet potato pie and sweet potato flan even sweet potato pancakes. I love these for breakfast. A lot of goodness comes out of these babies.

One of my favorite ways to serve them is with a smoky spicy black bean chili with zucchini and yellow squash topped with Greek yogurt or sour cream, chunky avocado pieces, a squeeze of fresh lime and chopped fresh cilantro. Pile this on top of a fresh out of the oven baked sweet potato.

Sweet Potatoes Topped With Spicy Black Bean Chili
Adapted from Lighter Quicker Better

2 large sweet potatoes, pick ones that taper on the end with smooth skin, pierce in several places and back for 45 minutes at 400 degrees
Couple of swirls extra virgin olive oil
1 medium sweet yellow onion, chopped
1 cup diced green pepper
1 cup diced red pepper
1 cup diced zucchini
1 cup diced yellow squash
4 fat cloves garlic, peeled and chopped
1 cup diced carrots
1 tbsp chili powder
1 tbsp cumin
1 -½ tsp ground chipotle pepper
1-½ tsp smoked sweet paprika
1 tsp Mexican oregano
1 tsp epazote
1 14 ounce can fire roasted diced tomatoes and their juices
½ cup red wine
½ cup water
1 14 ounce can black beans, rinsed and drained
1 half avocado, peeled and cut in large dice
Coarse salt and freshly ground black pepper
Lime wedges
Greek yogurt or sour cream
Fresh chopped cilantro

While sweet potatoes are baking, heat olive oil in large nonstick skillet over medium heat. Add onion, bell peppers and carrot and cook til golden about 20 minutes. Add the garlic and cook and for about five minutes. Add all the seasonings, tomatoes, water, red wine, beans and heat to simmer. Cover and cook about 20 minutes, stir occasionally.

Add zucchini and yellow squash and cook about 10 minutes before serving.
Split the sweet potatoes and mash the pulp. Then spoon chili into the center and tope with yogurt, sour cream, squeeze of lime and chopped cilantro.
Serves two and gives you lots of leftovers.

Sweet Potatoes Topped With Spicy Black Bean Chili

Brazilian Black Beans and Rice

Years ago I went through the vegetarian phase. Briefly. Very briefly. The one thing I learned to love during that time were beans. Black, pinto, cannelini, red…you name them I loved them. I had a lot of great vegetarian cookbooks at the time and one of them had a recipe for Black Beans and Rice. The author referenced the Brazilian dish, Feijoada, as something that she would eat if she wasn’t a vegetarian, so she decided to recreate the beans that went along with the dish and then she would have almost eaten Feijoada.

The original dish as they cook it in Brazil is chocked full of pork and beef along with the black beans and oranges. I have no idea what happened to my book or the author. Maybe she gave up the vegetarian lifestyle and moved to Brazil to eat the real deal with her black beans. Whatever.

Over the years the recipe has evolved into this great meal. A bit of smoked sweet pimenton adds a great flavor and the oranges cook to almost nothing but a sweetness accented by the sherry. Serve it over regular or brown rice, if you’re inclined towards brown rice…it’s great on corn chips . It’s versatile and divine at the same time. Freezes like a dream. Top with fresh cilantro and orange slices and a bit of sour cream.

Brazilian Beans and Rice

1 sweet yellow onion, chopped
2 red bell peppers, diced
4 fat garlic cloves, minced
2 15 ounce cans black beans, rinsed
1 small lemon, juiced
1 Valencia orange, peeled and coarsely chopped
2 tomatoes, chopped
1 tbsp ground cumin
1 tbsp sweet smoked paprika
1/½ tsp oregano
3 tbsp dry sherry
Cooked regular or brown rice

Orange slices
Fresh chopped cilantro
Sour cream

Heat a large saucepan over medium heat. Do a couple of swirls of extra virgin olive oil. Add the onion and sauté for about five minutes. Add bell pepper and garlic and sauté another five minutes. Add cumin, oregano, paprika, coarsely ground black pepper and a pinch of salt. Add black beans, lemon juice, tomatoes, orange and its juices and stir to combine. Add a bit of water. Keep this mixture thick but not dry. Add the sherry and let cook for about 15 minutes. Add more water if you need it.

Plate the rice, then the beans on the side with the fresh cilantro and a dollop of sour cream on top with orange slices.

Serves 3 generously.

Brazilian Black Beans and Rice

Hay Stacks

I want to eat something that does not taste like Christmas or the holidays or sugar or candy or meat or lamb. I want color on my plate. I want a feast for my eyes. I want to feel good about myself after I eat.

I want:
Brown rice…check
Black beans…check
Mixed baby greens…check
Good fresh tomatoes…check
Greek yogurt…check
Mexican crumbling cheese…check
Chipotle salsa
Avocado…check
Fresh chopped cilantro or Italian parsley…check

I want a Hay Stack.
NOW.
Thank you, Groom.

Hay Stacks

2 -14 oz cans black beans, drained and rinsed
A couple of swirls of extra virgin olive oil
2 ears of corn, kernels cut off cob
1 red bell pepper, diced
½ sweet yellow onion, chopped
1 tsp dried French thyme
1 tsp. dried Mexican oregano
1 tsp. Hot smoked pimenton
1 tbsp. Cumin
Freshly ground black pepper
1 tsp. Ground chipotle pepper
1 tbsp. Hot chili powder
Cooked Brown rice
Mixed baby lettuces
An avocado, peeled and diced
A couple of ripe tomatoes, diced
Crumbling cheese
Greek yogurt or sour cream
Chipotle salsa

Strip the corn off the cob. Heat a couple of swirls of extra virgin olive oil in saucepan over medium high heat. Add onion and red bell pepper and corn and cook till soft, about 10 minutes. Add cumin, pimenton, thyme, oregano, chili powder, chipotle powder, salt and coarsely ground black pepper to taste. Cook till you can really smell the spices. It doesn’t take long. Add the the black beans and a splash of red wine or beer or chicken stock..not much, you don’t want the beans to be runny.
Cook about 10 minutes.
Make your haystacks. Start with a bit of brown rice. Then the hot black beans. Then the Mexican crumbling cheese. Add a handful of mixed baby lettuces. Then a bit of the tomatoes, some avocado, a blob of Greek yogurt or sour cream and some chipotle salsa. Then chopped Italian parsley or cilantro or both.
This will serve 3 generously. You be the judge of how much of the toppings you want.
You can also add a layer of Tostitos or Fritos if you’re feeling decadent!
It’s too too good!

Hay Stacks

Monday Night with Shrimp, Zucchini and Black Beans

Having a well stocked pantry pays off on those nights when you come home and you’re starving but want something a bit more than a peanut butter and banana sandwich for supper. If you maintain the pantry, the meals are never dull. Unless, of course, you want a dull meal. There are days when dull is good. But there are more days when dull is out of the question.

So the key is the pantry.

We always have a bag of raw tail-on shrimp in the freezer. Zucchini is another thing that lives in our fridge. It’s an amazing veggie. You gotta love something that can go in a sweet bread AND a stew for soft tacos…thank you, Jennifer! Black beans are yet another staple in this house. Actually, all kinds of beans. I use canned beans, mostly, because of the convenience. If I was an organized person, I would remember to soak and cook beans. But, alas, that’s just not one of my strong points. Arborio rice is another staple.

It works wonderfully as something you stir and stir and baby…and also in this recipe, where you throw it in and let the sauce baby it.

This is a combination recipe of a quick paella from Perla Meyers and a hankering for black beans, which tends to come over me on a regular basis.



Monday Night with Shrimp, Zucchini and Black Beans

Extra virgin olive oil
1 large Vidalia onion, cut in half then sliced
1 red bell pepper, sliced
3 cloves garlic, smashed and chopped
1 .5 tsp smoked hot Spanish paprika
2 zucchini, diced
1 14 ounce can diced organic tomatoes
1 .5 tsp dried French thyme
1.5 cups Arborio rice
2 cups chicken stock
½ pound to pound (depending on how hungry you are) raw shrimp, tail on ('cause that’s the best type of shrimp)
1 15.5 ounce can black beans, rinsed to get that gunk off of it
Fresh Italian parsley, chopped
Squeeze fresh lime
Heat oil in large skillet. Add the shrimp and sauté until just pink. Remove to bowl. Throw in sliced onion and let caramelize, about 10 minutes. Add a little extra oil as needed. Then add red bell pepper, garlic and herbs and let cook till soft. Add garlic, zucchini and the drained can of diced tomatoes and the black beans. Cover and let cook 10 minutes. Add rice and chicken broth. Stir well, reduce heat cover and cook about 25 minutes.
Sauté shrimp in pan with a bit of hot olive oil and when rice is done, add to pan and stir to blend. Serve with chopped Italian parsley on top and a squeeze of fresh lime. Serves 4 very generously.

Makes a righteous quesadilla the next day with a bit of goat cheese crumbled on top.

Monday Night with Shrimp, Zucchini and Black Beans