Black Beans and Rice

• 1 tablespoon olive oil
• 1/2 cup chopped onion 
• 1/2 cup chopped red bell pepper
• 3 garlic cloves, minced
• 1/2 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground red pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup hot cooked long-grain rice 
• 1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
• 
  
• Preparation
• Heat oil in a medium saucepan over medium heat. Add onion and bell pepper; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute. Add water and next 7 ingredients (through beans); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Place 1/4 cup rice on each of 4 plates; top with 1/2 cup bean mixture. Sprinkle each serving with 1 tablespoon cheese.

Cooking Light

Spinach Salad with Feta, New Potatoes, and Artichokes

• 6 small red potatoes (about 1 pound), scrubbed
• 1 (10-ounce) bag fresh spinach, washed, drained, and stems removed 
• 1 cup Greek Vinaigrette, divided
• 1/4 cup red onion, thinly sliced into half rounds (about 1/2 small onion)
• 1 medium cucumber, peeled and cut into 1/4-inch rounds 
• 1 pint cherry tomatoes, halved 
• 1 (14-ounce) can quartered artichoke hearts, drained
• 1/2 cup pitted kalamata olives, coarsely chopped
• 1/2 pound feta cheese, rinsed and cut into 1/2-inch cubes
• Garnish: fresh basil

1. 1. Place potatoes in lightly salted water to cover in a large saucepan. Bring to a boil, reduce heat, and simmer 20 to 25 minutes or until tender when pierced with a fork. Drain, cool to room temperature, and quarter. Set aside.
2. 2. Toss spinach with 1/2 cup Greek Vinaigrette in a large bowl. Transfer to serving platter.
3. 3. Combine potato, onion, and next 4 ingredients in a large bowl. Toss gently with remaining 1/2 cup of Greek Vinaigrette. Arrange vegetables over spinach, and top with feta. Garnish, if desired.

Greek Vinaigrette

• 1/2 cup red wine vinegar
• 3 garlic cloves, minced
• 1 tablespoon fresh chopped basil (or 1 teaspoon dried)
• 1 teaspoon fresh chopped oregano (or 1/2 teaspoon dried)
• 1/2 teaspoon dried marjoram (optional)
• 3 tablespoons lemon juice (about 1 lemon) 
• 3/4 cup olive oil
• Salt, to taste
• Freshly ground pepper, to taste

1. Combine first 6 ingredients in a medium bowl. Slowly whisk in oil until blended. Season with salt and pepper. Keep refrigerated in an airtight container for up to 1 week.

(Note: great with spinach, tomato, cucumber, and feta salad --or-- fresh tomatoes and mozzarella)

Greek-style picnic salad

• 2 cups uncooked white rice
• 1 cup boiling water 
• 3/4 cup sun-dried tomatoes, packed without oil
• 1 1/2 tablespoons olive oil, divided 
• 8 cups bagged prewashed spinach (about 8 ounces) 
• 2 garlic cloves, minced
• 2 cups (8 ounces) reduced-fat feta cheese, crumbled
• 1/4 cup chopped pitted kalamata olives
• 1 teaspoon dried oregano
• 1/2 teaspoon salt 
• 1/2 teaspoon freshly ground black pepper
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 3 tablespoons pine nuts, toasted
• 10 lemon wedges (optional)

1. Cook rice according to package directions, omitting salt and fat. Cool to room temperature; set aside.
2. Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and cut into 1-inch pieces.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add spinach and garlic; sauté 3 minutes or until spinach wilts. Combine rice, tomatoes, spinach mixture, cheese, and next 5 ingredients (through chickpeas). Drizzle with remaining 1 tablespoon oil; toss gently to coat. Sprinkle with nuts; serve with lemon wedges, if desired.

Beet and Sweet Potato Chips

Slice fresh beets and sweet potatoes on a mandoline, toss with olive oil, and bake at 400 degrees for 25 minutes until crisp; sprinkle with salt if desired.

Basil Orzo Salad with Corn, Chickpeas, Feta, and Summer Vegetables

Adapted from edibleColumbus Summer 2012


A clever, hard-working recipe. Chop while the water boils, cook the vegetables with the pasta and have dinner made in 20 minutes. Ideal for picnic fare as it holds beautifully and  tastes best at room temperature. 


Include vegetables which are good and fresh; only the corn is essential. Lemon basil is fantastic here, if you got it; sweet basil is equally, differently wonderful. 


2 tsp. salt
3/4 tsp. freshly ground pepper
1/4 cup white wine vinegar
3 Tbsp. fresh lime juice (from 1-2 limes)
1/4 cup + 2 Tbsp. extra-virgin olive oil
5 ears fresh corn
3 small zucchini, cut into 1/4-inch coins (optional)
2 cups green beans, topped, tailed, and cut into 1/4-inch bits (optional)
1 sweet red pepper, cored, seeded, and cut into 1/4-inch dice
8 ounces orzo pasta
1 bunch (6) scallions, white and pale green ends sliced 
1 (15 oz.) can chickpeas, rinsed
1-1/2 packed cups sweet or lemon basil, washed and well dried
1 heaping cup feta, crumbled


Set a large stockpot of well-salted water to boil. 


In a lidded jar, combine vinegar, lime juice, salt, and pepper. Swirl to dissolve salt. Add olive oil, replace lid and shake vigorously to combine. Set aside. 


Stand shucked ears of corn upright in a wide, shallow bowl, and cut off kernels with a sharp knife, just to the cob. Set aside. Slice zucchini and green beans if using, and set aside together, separately from the corn. (These vegetables will be added to the pasta water in two stages: first the zucchini and green beans, and then the corn.)


In a large serving bowl, combine diced red pepper, sliced scallions, slivered basil and 2/3 of feta, and set aside. 


When pasta water comes to the boil, add orzo and set time to 5 minutes fewer than final cooking time. When orzo is 5 minutes from done, add the zucchini and green beans, if using. Stir, and return to the boil for 4 minutes. One minute from orzo's final cooking time (test one; orzo should be al dente), add corn, return just to the boil, then drain orzo and vegetables into a colander. 


Return hot pasta and cooked vegetables the the stockpot and toss with the dressing, plus the chickpeas, while still warm. Let sit 10 minutes, to cool slightly. While cooling, sliver basil: Stack a dozen leaves, then roll them crosswise with a sharp chef's knife, repeating until done. When pasta is no longer steaming, toss gently with the red pepper, scallions, basil, and 2/3 feta. Top with remaining feta, and eat immediately, or leave out up to 4 hours. Salad is best served at room temperature. Leftovers are marvelous the next day. 

Carrot Cake Pancakes with Cream Cheese Frosting

Hand-grating on the fine holes of a box grater is the way to go.

Yield: About 12 to 16 3- to 4-inch pancakes


Pancakes

1 cup all-purpose flour


1 teaspoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon table salt


1/2 teaspoon ground cinnamon


1/2 teaspoon freshly grated nutmeg (I used a smidge less)


1/8 teaspoon ground ginger


2 tablespoons chopped walnuts (optional, I skipped them)


2 tablespoons golden raisins (optional, ditto)


1 large egg


2 tablespoons packed brown sugar


1 cup buttermilk


1 teaspoon pure vanilla extract


2 cups finely grated carrots (from about a 3/4 pound bundle whole carrots)


3 tablespoons butter, for griddle


Cream cheese topping


4 ounces cream cheese, at room temperature


1/4 cup powdered sugar


2 to 3 tablespoons milk


1/2 teaspoon pure vanilla extract


Dash of ground cinnamon


Place a rack in the upper third of your oven and preheat to 200°F. This will keep the pancakes warmed as they’re fried in batches.


To make the pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and, if using, nuts and raisins. In a small bowl, whisk together the egg, brown sugar, buttermilk and vanilla. Stir in carrots. Stir carrot mixture into dry ingredients, stirring until just incorporated. Let rest for five minutes while you make the cream cheese topping.


To make the cream cheese topping: In a small bowl, beat the cream cheese until fluffy and lump-free. Whisk in powdered sugar, two tablespoons milk, vanilla and cinnamon. If you’d like the mixture thinner, add the remaining tablespoon of milk (I did not).


Over medium heat, melt 1 tablespoon butter in a cast-iron skillet or griddle pan. Spoon 2 tablespoons batter into the hot pan per pancake (to me, this seemed like too little but after experimenting with larger pancakes, I advise you to listen to Joy; It’s a wiggly batter and much easier to and cook in small puddles), flipping once, until pancakes are golden on both sides, about 2 minutes per side. Transfer finished pancakes to a serving dish or tray in the oven, to keep warm while you repeat the process with the remaining batter, adding more butter as needed.
Serve warm with cream cheese topping.

From Smitten Kitchen
Adapted, barely, from the Joy the Baker Cookbook


Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

Peanut Butter Frosting

Makes about 5 cups

10 ounces cream cheese, at room temperature

1 stick (4 ounces) unsalted butter, at room temperature

5 cups confectioners’ sugar, sifted

2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze

Makes about 1 1/2 cups

8 ounces semisweet chocolate, coarsely chopped

3 tablespoons smooth peanut butter

2 tablespoons light corn syrup

1/2 cup half-and-half

1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

From Smitten Kitchen

Peanut Butter Cookies with Chocolate Chunks

The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later.

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt
1/2 cup unsalted butter, softened

1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)

3/4 cup sugar

1/2 cup firmly packed light brown sugar

1 large egg, at room temperature

1 tablespoon milk

1 teaspoon vanilla extract

1/2 cup peanut butter chips

1/2 cup chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely. From Smitten Kitchen - Adapted from the Magnolia Bakery Cookbook