Black Beans and Rice

We were pretty lucky with Hurricane Irene, but we still drowned ourselves in comfort food while we waited out the storm.  After consuming pizza dip, chips and salsa, peach rings, dried mango, eggs and toast, we decided we needed a dinner meal.  This is really simple to put together, has a slight kick, and will help you forget about the giant looming crane that is outside your window during a hurricane.  However, the giant gaping holes of the 2nd avenue subway and the debris to match?  That you may need some wine for.

Ingredients:

• 2 tablespoons olive oil
• 6 cloves of garlic minced
• 2 bay leaves
• 3 teaspoons cumin
• 1/2 teaspoon ground black pepper
• 2 teaspoons oregano
• 2 teaspoons of onion powder
• 2 cups of rice
• 2 cans of Rotel (or if you like it less spicy, one can of Rotel and one can of plain old diced tomatoes)
• 2 cans of Black beans (15 ounces)

Drain the black beans and tomatoes, reserve the liquid.

Add enough water or chicken broth until you hit 4 cups.  Heat the oil in a large cast iron pan until shimmery.

Add the garlic, and cook for 2 minutes.  Add in the spices, and cook stirring constantly for a minute.

Add the rice and toast for about 30 seconds, then add the liquid and tomatoes.

Bring to a boil, then cover and cook for about 20 minutes.  Add the beans and cook until the rice is cooked through and fluffy.  Remove the bay leaves and serve.

Preferably to some hungry Irene survivors.

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Stuffed Poblano Peppers

Nothing gets me more than a good, homemade tomato sauce.  I’ve never sat around and made my own slow cooked-style sauce.  However, this food processor genius may be close.  It is flavorful and thick, matching the chunky, cheesy filling of these poblanos perfectly.  They aren’t too many calories sans cheese, so adjust your cheese amount if you care about your calories.  Oh, and the pepper jack is definitely a must have and there is no exception.  Pepper jack, #winning!

Adapted from Back to the Cutting Board

Ingredients:

• 1 can (28 oz.) whole tomatoes in puree
• 1 jalapeno, minced (remove ribs and seeds for a milder sauce)
• 2 small onions, chopped, divided
• 3 garlic cloves (2 whole, 1 minced)
• 1/2 tsp. salt, or to taste
• 1 can (15 oz.) black beans, rinsed and drained
• 1/2 cup yellow cornmeal
• 1 cup shredded pepper jack cheese, divided
• 1 tsp. cumin
• 1/4 tsp. pepper, or to taste
• 1 tsp. Chipotle chilli powder (optional)
• 3/4 cup water
• 3 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed

Preheat oven to 425 degrees.

In a blender or food processor, puree tomatoes, minced jalapeno, half the onions, and 2 whole garlic cloves. Season with 1/4 tsp. salt; taste and add more if necessary.  You can also add any chilli powder of choice here. I have been on a chipotle kick, but ancho would work, or anything with a flavorful heat.

Pour sauce into a 9×13 in. baking dish. Set aside.

In a medium bowl, combine beans, remaining onions, minced garlic, cornmeal, 1/2 cup cheese, cumin, chili powder and 3/4 cup water. Season with 1/4 tsp. salt and 1/4 tsp. pepper (or more to taste).

Stuff poblano halves with even amounts of the bean mixture. Nestle them side-by-side in the baking dish, over the sauce. Sprinkle the poblanos with remaining 1/2 cup cheese.

Cover the baking dish tightly with aluminum foil. Bake for 45 minutes or until poblanos are tender. Uncover and continue to cook until sauce is thickened slightly and cheese is browned, about 10 to 15 minutes more. Let cool for 10 minutes.

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Slow Cooker Vegetable Curry

After going on two vacations and thus, needing a detox, I wanted to make something filling, yet low calorie to bring to work to eat for lunch.  Now since I am not famous and do not get to claim “exhaustion” after too many vacations and getting fat from them and then get to hide away in a rehab facility, my low-cal cooking will have to do.  I had no desire to slave over a stove in the last days of summer–which I swear, late September is still summer as long as it’s warm out!–so I wanted to make something in the crock pot.  I purposely chose these vegetables knowing that they were all filling and that the different colors help provide as many vitamins as possible.  I’m known for having a heavy hand with the spice, so if you like things less spicy, feel free to drop the levels.  This will also make your apartment smell like curry.  Forever.  No, it never goes away.

Ingredients:

• 1/2 of a 15 ounce can of chickpeas, drained and rinsed
• 7 ounces carrots, chopped
• 8 ounces parsnips, chopped
• 6 ounces green beans, chopped
• 14 ounces potatoes, chopped
• 1 onion (around 4 ounces) chopped
• 1 can of diced tomatoes, around 14 ounces
• 14 ounces of veggie broth
• 4 tablespoons curry powder
• 2 tablespoons ground coriander
• 1 teaspoon cinnamon
• Salt and black pepper to taste
• 1/2 teaspoon crushed red pepper

Put all the ingredients in a slow cooker, stir, then cook on high for 4 1/2 hours. Enjoy!

Makes about 4 pounds of curry, at around 250 calories a pound!

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