I found this recipe when I was looking for something to make on Dinner Co-op night. As always with Dinner Co-Op, I needed something that would easily feed six adults and six kids.  This recipe, when doubled, fit the bill, and turned out to be quite a crowd pleaser. My kids had three servings each and were happy to hear they could have the leftovers the next day.

If I had a filing system for my recipes, I’d file this under “slumber party fare.”  For grown-up palates, I could see lightening this up in the summer by adding layers of fresh corn and tomatoes and a mound of cilantro on the side.  Either way, this quick, easy dish is sure to please the people at any party.

Ingredients

2 large onions, chopped

1 1/2 cups chopped green pepper

1 (14.5 ounce) can diced tomatoes, drained

3/4 cup picante sauce

2 garlic cloves, minced

2 teaspoons ground cumin

2 (15 ounce) cans black beans, rinsed and drained

8 (6 inch) corn tortillas

2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese

OPTIONAL TOPPINGS:

1 1/2 cups shredded lettuce

1 cup chopped fresh tomatoes

1/2 cup thinly sliced green onions

1/2 cup sliced ripe olives

Directions

In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. Spread a third of the mixture in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans.

Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with desired toppings.

-Kelly at the Goose

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We found this festive pomegranate salad flecked with flat-leaf parsley on Heidi Swanson’s 101cookbooks.com, and knew it would be the perfect holiday salad to end our Parsley, Sage, Rosemary and Thyme recipe theme. Heidi chose this recipe from Samuel and Samantha Clark’s cookbook Moro East. We encourage you to visit her site to see her gorgeous pictures that accompany the recipes as well as read an excerpt about the Manor Garden Allotments in London.

Ingredients:

  • 2/3 cup (100g) medium or coarse bulgur
  • 1 pound (400g) celery (a small head), cut in thin slices on a slight bias
  • seeds of 1/2 large pomegranate
  • 3/4 cup (75g) walnuts, roughly chopped
  • 1 small bunch of flat-leaf parsley
  • 1 scant tablespoon fresh mint, finely chopped

Pomegranate Dressing:

  • juice of 1/2 large pomegranate
  • 1/2 garlic clove, crushed to a paste with 1/2 teaspoon of salt
  • 6 tablespoons extra-virgin olive oil

Separating the pomegranate from the pith.

Directions:

HS note: To get the seeds out of a pomegranate cut the fruit into wedges. Place the wedges in a large bowl of water and break the wedges apart to remove the seeds. The seeds will sink to the bottom and the bitter pith and skin will float to the top making it easy to remove. To juice the seeds, simply place small handfuls into a handheld citrus juicer and let the juice run into a separate bowl.

For the dressing, whisk all the ingredients together, season to taste with salt and pepper and set aside.

Put the bulgur in a bowl, add (hs note: boiling hot) water to just below the surface of the wheat and leave it to stand for 10 minutes (hs note: 10 – 15 minutes), until just tender but still quite al dente. Add more water as required or drain in a colander if too wet.

Put all the ingredients in a bowl, pour over the dressing and check the seasoning. Serve immediately. Make sure the walnuts are dressed just before serving, as sometimes they can impart a bitter flavour and unpleasant colour to the dressing if left to sit. Serves 4.
Happy Holidays!

-The Geese at The Goose

Toasted Walnuts & Rosemary

December 17, 2009

Continuing with our Parsley, Sage, Rosemary & Thyme theme here’s a warming and fragrant holiday treat that you can appreciate well before your first handful!

Toasted Rosemary Walnuts

Ingredients:

  • 3 cups Walnuts
  • Olive oil
  • fresh/dried Rosemary
  • Kosher Salt

Directions:

Preheat oven to 350 degrees.

Spread several cups of nuts on a baking sheet.

Add olive oil, chopped fresh rosemary (or dried if that’s what you have) and kosher salt to taste.

Toss with your hands and spread everything out evenly.

Some people add a bit of sugar and pepper as well.

Bake until the nuts are browned and toasted, stirring occasionally, about 20 minutes.

Let cool on the baking sheet. Then toss them in a pretty bowl and serve!

Can store in an air tight container for up to 10 days at room temperature.

Enjoy!

-The Geese at The Goose