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Beans, Dinner, Lactose Free, Recipes, Vegetarian

Vegetarian Chili with Fritos

November 13, 2023

A hot bowl of vegetarian chili on a cool fall evening can be an ever so satisfying meal. Chipotles in adobo take this recipe to another level. They add a smoky flavor and just the right amount of heat. Salty, crunchy Fritos piled on top are the proverbial icing on the cake.

All of the ingredients are easily found at your local market. I love celery so I added a bit to the chili. You can make this your own by adding other vegetables such as corn, peppers, carrots, and other types of beans. But don’t leave out the chipotles in adobo. They are essential for giving the chili a pleasant, smoky flavor. A little goes a long way. Freeze the leftover chiles in small containers or mini freezer bags for future use.

The onions, celery, and cilantro stems are sautéed for a bit before the other ingredients are added.

A tomato paste mixture is added to the onions and cooked until it turns a brick red color. It smells delightful with the chipotle peppers mixed in.

The chili is simmered for 35 minutes until reduced slightly.

Top the chili with your choice of diced avocado and onions, sour cream, Fritos, cilantro, and dig in.

Vegetarian Chili with Fritos
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Vegetarian Chili with Fritos

Recipe by Kiyo
Servings

4-6

servings

Recipe adapted from Bon Appetit magazine

Ingredients

  • 1 large white onion (about 2 cups) diced (reserve 2 tablespoons for serving)

  • 1/2 cup diced celery

  • 6 medium garlic cloves, finely chopped

  • 1/2 bunch cilantro, leaves coarsely chopped (about 1/2 cup) and stems finely chopped (about 1/4 cup, keep separate from leaves), cover and refrigerated cilantro leaves

  • 1 seeded chipotle in adobo, plus 1 teaspoon adobo sauce, finely chopped (transfer to a small bowl)

  • 1/4 cup tomato paste (transfer to a small bowl)

  • 2 15-oz. cans pinto beans, drained and rinsed

  • 1/4 cup extra virgin olive oil

  • 2 teaspoons mild chili powder (I used ancho chili powder)

  • 1 28-oz. can fire-roasted tomatoes

  • 1 1/2 teaspoons Diamond Crystal or 1 1/4 teaspoons Morton kosher salt

  • 2 1/2 cups vegetable broth

  • 1 1/2 cups Fritos or other salty tortilla chips

  • 1 lime, cut in half with one of the halves cut into wedges

  • 1 avocado, diced

  • 1/2 cup lactose free sour cream or regular sour cream

  • freshly ground black pepper

Directions

  • Mix together the chipotle chiles in adobo with tomato paste. (If you prefer milder heat, reserve 1/4 of the chiles for adding in later if more heat is needed).
  • Heat 1/4 cup extra virgin olive oil in a large saucepan or Dutch oven over medium heat. Add onion, celery, garlic, cilantro stems, and 2 teaspoons chili powder and cook, stirring frequently, until onion is starting to soften, 5-6 minutes. Increase heat to medium-high and add tomato paste mixture and cook, stirring frequently, until brick red and starting to stick to the bottom of the pan, 2-3 minutes.
  • Add the fire roasted tomatoes and bring to a simmer. Cook, stirring frequently, until the tomatoes are cooked down and slightly darker in color, 8-10 minutes.
  • Add beans, 1 1/2 teaspoons Diamond Crystal or 1 1/4 teaspoons Morton kosher salt, and 2 1/2 cups vegetable broth. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until chili has reduced slightly and flavors have melded, 30-35 minutes. Taste and adjust seasoning with salt if needed. Stir in juice from reserved 1/2 lime.
  • Divide chili among bowls. Top with sour cream, avocado, reserved cilantro leaves, chopped onion, and Fritos. Season with pepper and serve with reserved lime wedges.
Beans, Dinner, Dressing, Eggs, Lactose Free, Recipes, Salad, Veggies

White & Green Bean Tuna Salad with Basil Dressing

October 8, 2023

Good quality canned tuna is a tasty and versatile item to keep on hand. I like to stock a variety of canned tunas such as Wild Planet tuna in water which I use for sandwiches and for mixing with sriracha mayonnaise for maki sushi rolls. You will also find in my cupboard several brands of tuna in olive oil such as Ortiz and the reasonably priced Genova I found at Costco. You can whip up a tasty meal with little more than a can of tuna. This delicious salad incorporates white and green beans plus a flavorful basil dressing that brings the salad together.

I had some dried cannellini beans in the cupboard which I pressure cooked for this salad. Canned white beans work just as well and will save you an extra step.

The basil dressing is tart and herby. It goes perfectly with the tuna and bean salad.

The dressing ingredients can be pureed in a small blender, food processor or with an immersion blender.

When I make pesto, I blanch the basil for a few seconds then cool in an ice bath. This ensures the basil pesto will remain a gorgeous green color. I did the same for this recipe, however, feel free to skip this step. The one thing I have learned is that vinegar will eventually cause the dressing to turn a drab green color. Though the taste is not affected by this change, the dressing is so much more vibrant when used sooner than later.

All the salad ingredients get tossed in a bowl before being served with perfectly cooked jammy eggs over the top.

White & Green Bean Tuna Salad with Basil Dressing
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White & Green Bean Tuna Salad with Basil Dressing

Recipe by Kiyo
Servings

4

servings

Adapted from Women’s Day magazine

Ingredients

  • 12 ounces green beans, trimmed and halved

  • 1 (15 oz) can cannellini or small white beans, rinsed (or cooked dried white beans)

  • 2 cans (5 oz) tuna in olive oil, flaked into large pieces (transfer tuna to a bowl then flake apart)

  • 4 cups torn butter lettuce or other tender lettuce leaves

  • 4 soft boiled eggs

  • 2 cups lightly packed basil leaves

  • 1 tablespoon chopped shallot

  • 1/4 cup extra virgin olive oil

  • 1 tablespoon + 1 teaspoon red wine vinegar

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

Directions

  • Bring a large pot of salted water to a boil. Add green beans and cook until just tender, about 4 minutes. Drain and transfer to an ice bath to stop the cooking. Drain and pat dry with kitchen towel.
  • Drain and rinse beans in a colander. Set aside.
  • Blanch basil in boiling water for 5 seconds. Drain and transfer to an ice bath. Squeeze out water from basil leaves. Place in an immersion blender container, small food processor or blender. You may skip this step and place fresh basil leaves in blender container, food processor or blender. Puree the basil with the chopped shallot, vinegar, olive oil, salt and pepper until combined. Taste and adjust seasoning as needed. Transfer to a small container and store in the refrigerator if not using right away. It is best to make the dressing the day you serve the salad to avoid it turning color.
  • Transfer half of the dressing to a large bowl and toss with green beans. Fold in the torn lettuce, white beans and tuna. Toss gently with the remainder of the dressing. Taste and add more salt and pepper as needed. Serve with soft boiled eggs over the top seasoned with flaky sea salt and freshly ground black pepper.

Notes

  • To make soft boiled eggs bring a medium pot of water to a full boil. Gently place eggs into water using tongs. Once the water returns to a boil turn heat down to a bubbly simmer (medium to medium-low). Set the timer for 7 minutes. Transfer eggs to an ice bath to stop the cooking before peeling and serving. For a firmer yolk cool for 10 minutes.

Beans, Dinner, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Roasted Green Beans with Caper Butter

March 1, 2023

Sometimes just a few simple ingredients can turn a dish into a delectable treat, as is the case with these roasted green beans. Though there’s nothing fancy about this side dish, it reminds me of something I might find at a fine restaurant. I love how uncomplicated this recipe is. You can have it ready in less than 30 minutes.

Capers are the definition of a flavor bomb. Briny, bold, salty and tart they add umami to the butter and other ingredients. The lemon zest adds a bright flavor and the fresh thyme (don’t leave it out!) is just delightful with the roasted beans. This basic compound butter can be whisked up in a jiffy.

The green beans are quickly roasted at high heat, 450 degrees for just about 12 minutes, or until slightly charred in areas.

Once roasted, the beans get tossed with the caper butter before being served.

Roasted Green Beans with Caper Butter
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Roasted Green Beans with Caper Butter

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 1 pound fresh green beans, ends trimmed

  • 2 teaspoons olive oil

  • kosher salt

  • freshly ground black pepper

  • 2 tablespoons Earth Balance Buttery Sticks for lactose free version (or regular butter), softened

  • 1 1/2 teaspoons Dijon style mustard

  • 1 1/2 teaspoons chopped fresh thyme (not packed)

  • 2 teaspoons capers, drained and chopped

  • 1/2 teaspoon lemon zest (add additional 1/2 teaspoon for zestier flavor)

Directions

  • Preheat oven to 450 degrees. Line a sheet pan with foil for easy clean up.
  • Toss green beans with olive oil. Sprinkle with kosher salt and freshly ground pepper.
  • Roast green beans (in one layer) for 10-12 minutes or until lightly charred in areas, stirring once. They will soften a bit more once they are out of the oven.
  • Meanwhile, in a small bowl, stir together Buttery Sticks (or regular butter), mustard, thyme, capers, lemon zest and a dash of salt. Toss roasted green beans with the butter and serve immediately.
Beans, Dinner, Italian, Lactose Free, Recipes, Vegan, Vegetarian, Veggies

Cauliflower Piccata

December 9, 2021

Cauliflower Piccata

We all need to take an occasional break from all of the rich holiday meals that begin in November with Thanksgiving, and continue through the New Year.  This cauliflower piccata from NYT Cooking fills the bill for a satisfying meal that also happens to be vegetarian.  There is no skimping on flavor thanks to the roasted cauliflower, fresh lemon juice, lemon rind and briny capers.  It’s a recipe that can be made with or without several ingredients to fit your taste.  The chickpeas can be left out if you don’t fancy them, or you can substitute another type of bean in its place.  The pasta is also optional if you prefer a lighter dish.  

Cauliflower

It all starts out with a humble head of cauliflower that gets roasted in the oven until nicely browned and full of flavor.  

Cauliflower with Olive Oil, Kosher Salt, Pepper

Roasted Cauliflower

The cauliflower takes on a beautiful color and flavor when roasted on a fairly high heat.  It’s seasoned with olive oil, kosher salt and freshly ground black pepper before going into the oven.

Lemon, Shallot, Garlic, Lemon Zest, Capers & Barilotti Pasta

I have used spaghetti and this short pasta named barilotti.  I tend to favor the short pasta as it holds up well when you have leftovers and the nooks and crannies trap the delicious sauce.  I found this pasta shape at our local Mana Foods.  Another good option and more readily available would be orecchiette.

Lemon, Shallot, Garlic, Lemon Zest

Fresh lemon juice and zest can’t be beat.  It really adds a zing to this dish.

Capers

Cauliflower Piccata Sauce

The sauce is divine.  It’s tangy from the lemon juice, zest, and capers and velvety rich from the butter.

Cauliflower Piccata

The cauliflower piccata is delicious on its own, however, good sourdough bread with a drizzle of olive oil or a pat of butter is a tasty accompaniment. If you prefer to serve it with more vegetables on the side, grilled asparagus, or charred broccolini are good options.

Cauliflower Piccata

Cauliflower Piccata
 
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Adapted from NYT Cooking
Author:
Serves: 4
Ingredients
  • 1 cauliflower (about 1½ pounds) cut into large 2-inch florets
  • extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • 6 ounces pasta of your choice (optional)
  • 1 cup chickpeas, drained and rinsed (optional)
  • 1 medium shallot, finely diced
  • 2 medium garlic cloves, finely chopped
  • 1 cup vegetable or chicken stock or broth
  • 4 tablespoons Earth Balance Buttery Sticks or regular unsalted butter
  • 2 heaping tablespoons capers, drained
  • zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • parsley, chopped for garnish
Preparation
  1. Heat oven to 425 degrees. Place cauliflower florets on a sheet pan and drizzle with a few tablespoons of olive oil. Season with kosher salt and pepper. Toss well. Roast for 20 - 25 minutes until the cauliflower is golden and tender. (I sometimes flip the cauliflower florets towards the end of the baking time). Remove the pan from the oven, add chickpeas if using, and toss to combine. Transfer to a bowl and set aside.
  2. Meanwhile, cook pasta as directed on package if using. Drain and add to the bowl of cauliflower and chickpeas.
  3. Heat a medium skillet over medium heat. Add 1 tablespoon of olive oil and the shallot and sauté until soft and fragrant, about 2 minutes. Add the garlic and cook for 1 minute longer. Pour stock into the pan and simmer until reduced by half, about 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with ¼ - ½ teaspoon kosher salt and freshly ground black pepper. Taste and adjust seasoning as needed.
  4. To serve, reheat the bowl of cauliflower in the microwave until warm. Transfer to a serving platter or wide, low-sided bowl. Top with the lemon caper sauce. Sprinkle parsley over the top before serving.

 

Beans, Chicken, Dinner, Mexican, Recipes, Slow Cooker

Slow Cooker Chipotle-Honey Chicken Tacos

October 10, 2021

Slow Cooker Chipotle-Honey Chicken Tacos

Sarah DiGregorio posted this recipe on the NYT Cooking blog.  She mentions that it may be the easiest tacos you will ever make, and I agree.  The two main seasoning ingredients that make this chicken so tasty, are canned chipotle chiles and honey.  These items may already be in your pantry, but if they aren’t, they are easily found in most supermarkets. Spicy, smoky, chipotle chiles combined with honey are the perfect combination.  These tacos are excellent.

Slow Cooker Chipotle-Honey Chicken Seasonings

Besides the chicken, chipotle peppers and honey, a few other ingredient make the dish complete.  A bit of cumin, garlic and onion powder add a nice flavor to the chicken and black beans add texture to the finished dish.

Slow Cooker Chipotle-Honey Chicken Sauce

A few people commented that the chicken might be too dry since there is no added liquid.  However, as the chicken cooks slowly, it will release some liquid which helps to keep it moist.  Fillings for tacos shouldn’t be too saucy or wet, but if you want yours to have a bit more liquid, add 1/2 cup chicken broth to the slow cooker pot.  If you are making the recipe as posted, use the 1 1/2 pounds of chicken called for, or increase the amount of sauce accordingly if you use more chicken.

Slow Cooker Chipotle-Honey Chicken Mixed with Sauce

After the sauce is mixed with the chicken, it cooks on low for 4 hours.  Once it is done, the meat is shredded into bite-size pieces.  Lime juice and black beans are stirred in with the chicken.  The dish is now ready to serve on warmed corn tortillas.  I have frozen leftovers in small containers and it keeps well for about 3 months.

Slow Cooker Chipotle-Honey Chicken Tacos

Slow Cooker Chipotle-Honey Chicken Tacos
 
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Adapted from NYT Cooking
Author:
Serves: 4
Ingredients
  • 1½ pounds boneless, skinless chicken thighs, trimmed
  • 2½ - 3 tablespoons honey
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 large or two medium canned chipotle chiles in adobo, seeds removed, finely chopped + 1 teaspoon adobo sauce (use 1 chile for a milder flavor and up to 4 for very spicy flavor)
  • 1 (15-ounce) can black beans, rinsed and drained
  • juice of ½ lime
  • warmed corn tortillas
  • pickled onions, avocado, cilantro, cheese, for serving
Preparation
  1. Combine honey, onion and garlic powders, cumin, salt and chipotle chiles (start with the least amount of chiles) and adobo sauce in a small bowl. Taste to see if the sauce is the right heat for you. Add more chipotle chiles if you prefer a spicier sauce. Mix the sauce with the chicken in a 5 to 8 quart slow cooker. Stir well. Cook for 4 hours (minimum 3 hours, maximum 5 hours) on low setting.
  2. Using two forks, coarsely shred the chicken in the sauce. Stir in black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve with warmed corn tortillas, pickled onions, avocado, cilantro and cheese

 

Beans, Dinner, Lactose Free, Mexican, Recipes, Vegan, Vegetarian

Tlacoyos

August 15, 2021

Tlacoyos with Roasted Salsa Verde

Our chance event started out with a neighbor who came by at sunset one afternoon, asking if he could have a few avocado leaves from our tree.  It was the first time we met Nestor, a local chef, and as it turns out, it was our good fortune.  Nestor explained he uses avocado leaves in some of his Mexican recipes.  Of course we agreed to give him some avocado leaves as well as a handful of ripe avocados.  Several days later, Nestor delivered some of his homemade tlacoyos, a rustic Mexican street food dish made with masa dough and beans. They were so delicious I couldn’t stop thinking about them.  I was determined to make my own and with just a few ingredients, this dish became one of our favorite Mexican meals.

Tlacoyos

If you’re a fan of masa harina in all of its various forms (tortillas, tamales etc.) you’ll want to add this to the Mexican section of your recipe files.  The toppings and roasted salsa verde served with the tlacoyos bring this humble dish together making it a stellar meal.  

Masa Harina

Bob’s Red Mill masa harina is a good choice if you can find it.  It has a wonderful flavor and comes in small 22 ounce bags.  If you want a larger quantity consider a big bag of Maseca brand which is just over four pounds.  Keep in mind they have two types of masa.  You will want the one labeled “Tamal.”

Masa Harina

I used a tortilla press to flatten the masa however flattening the masa harina balls with your hands is easy to do.  

Masa Harina Rounds

Shaping Tlacoyos

Black beans are one of the most common fillings for tlacoyos.  They have the perfect consistency as a filling and very flavorful.

Shaping Tlacoyos

Once the filling is placed in the center of the masa round, the sides are brought to the center then gently pinched together to form a tight seal.  The ends are pinched together into an oval shape.

Shaping Tlacoyos

The seams are gently pressed together so the filling will not leak when frying.  Pinch together any cracks that appear.

Shaping Tlacoyos

Shaping Tlacoyos

Typically the tlacoyos are oval shaped however I have seen round ones as well.  The tlacoyos that Nestor brought to us were shaped into little triangles.  No mater how you shape them, be sure to get a nice char on both sides.  This brings out the delicious flavor of the masa.

Black Bean Tlacoyos

Tlacoyos

Tlacoyos
 
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Author:
Serves: 2 servings
Ingredients
  • 1½ cups masa harina (Bob's Red Mill recommended)
  • ½ teaspoon salt
  • 1¼ cups warm water
  • Filling of your choice such as refried black beans, potatoes and cheese. I have made these with beef barbacoa and they were delicious. Just be sure the filling is not too wet or it will leak out when frying.
  • Canola oil for frying
Preparation
  1. In a medium bowl, mix together masa, salt, and water. Add additional water by the teaspoon if dough seems dry. You want the dough to be quite moist for this recipe so that it doesn't crack when shaping and frying. Divide dough into 6 equal portions (8 for mini tlacoyos) and shape into balls.
  2. Using your hands or a tortilla press, flatten each ball into a fairly thick circle. Spread 1 tablespoon and up to 1½ tablespoons refried beans (if making 6) down the center of the dough making sure to leave a 1-inch border. Bring both edges of the dough towards the center and pinch together to form a tight seal. Slightly flatten the tlacoyo into an oval shape making sure not to press too hard so the beans won't leak out. Cover with plastic wrap while you continue with the rest of the dough.
  3. Heat a cast iron skillet (nonstick will work if you don't have a cast iron skillet) over medium heat. Place half of the tlacoyos in the pan and fry until they begin to char. Drizzle in a few teaspoons of oil and continue to fry until both sides are nicely charred. Continue with the remaining tlacoyos. You may serve the tlacoyos with any of these toppings: Salsa verde, shredded lettuce, pickled red onions, queso fresco, sour cream, nopalitos, cilantro, and avocado slices.

 

 

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