black bean burritos

2 onions
2 cloves garlic
3 tomatoes
1-2 ears of corn
1-2 cans black beans
1 Tb chili powder (I prefer Penzay in Chestnut Hill)
1/2 tsp oregano
1/4 tsp basil
salt and pepper to taste
2 cups grated cheese (monterey jack, pepper jack, cheddar)
8 tortillas

dice onions, and saute until soft. add the garlic and cook for 30 seconds. dice the tomatoes and cook until liquid runs, cut off the corn and add to give yourself something to do while you wait. drain and rinse the black beans, add them and the spices and continue cooking until the mixture is heated through.
roll up beans in a tortilla with cheese. bake at 350 until you think that they are done, probably 30 minutes.

you can also add: pepper, esp. jalapenos! but I didn't have any

Chocolate Zucchini Bread

Ingredients

• 2 (1 ounce) squares unsweetened chocolate
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups grated zucchini
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean

http://allrecipes.com//Recipe/Chocolate-Zucchini-Bread-I/Detail.aspx

Sweet-corn fritters

Combine in a large bowl:
1 cup flour
1 Tablespoon baking powder
pinch paprika, salt, and pepper

Beat together, then add to the dry ingredients and mix well:
2 eggs
1/2 cup milk

Add:
2 cups (approx.) sweet-corn kernels, cut off 6 cobs (UPDATE: cooked or uncooked works, as long as the corn's not cooked to death. Frozen corn is also an option)
1/2 cup sliced scallions or shallots
Small handful parsely or cilantro or basil or baby spinach leaves, chopped
1-2 small hot peppers, Thai peppers or jalapeno, minced

Pour a generous amount of vegetable oil into a large skillet, then drop heaping spoonfuls of batter into the pan in small batches. Fry for approx. 2 minutes on a side.

Eat over a spinach salad, or dolloped with sour cream.

http://toastpoint.blogspot.com/2007/07/sweet-corn-fritters.html

broccoli and pasta bake

http://www.recipezaar.com/recipe/Broccoli-and-Pasta-Bake-69217

Ingredients

• 8 ounces large spiral shaped pasta
• 1/3 cup butter
• 1/3 cup flour
• 3 cups milk or half-and-half
• 3/4 cup parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon nutmeg
• 1/8 teaspoon thyme
• 2 cups shredded sharp cheddar cheese
• fresh broccoli, cut into small floweretts any amount
• fresh mushrooms, sliced, any amount desired
• grated swiss cheese or cheddar cheese, to cover top of casserole

Directions

1. Note: drain broccoli and mushrooms very well.

2. Steam broccoli until tender-firm.

3. Slice mushrooms, set aside.

4. Cook pasta until tender-firm, drain well.

5. Meanwhile, in a large bowl, melt butter in microwave; mix in flour, stir in milk. Heat in microwave pausing to stir occasionally until mixture boils and thickens.

6. Add parmesan cheese, salt, garlic, nutmeg, thyme and cheddar cheese; stir.

7. Return drained pasta to a large pot, add cheese mixture, cooked broccoli and mushrooms; mix well.

8. Pour into greased 9x13 casserole dish.

9. Sprinkle with grated cheese.

10. Bake uncovered in 350 degree oven for about 20 minutes.

Pan-Cooked Kale With Garlic and Olive Oil

(New York Times)

2 large bunches kale (about 1 1/4 pounds total)

Salt, preferably kosher salt

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

Freshly ground pepper

1. Bring a large pot of water to a boil while you stem the kale and wash the leaves in two rinses of water. Fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and the kale. Blanch for four minutes, until the kale is tender. Transfer immediately to the ice water, then drain and squeeze the water from the leaves. Chop coarsely or cut in strips.

2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and cook, stirring, until the garlic is fragrant, 30 to 60 seconds. Stir in the kale. Stir for a couple of minutes, until the kale is nicely seasoned with garlic and oil. Add salt and pepper to taste. Remove from the heat and serve.

Baked Radicchio and Mozzarella Pasta Recipe

• 2 tablespoons unsalted butter (1/4 stick)
• 2 medium garlic cloves, minced
• 1 medium white onion, small dice (about 1 cup)
• 7 medium Roma tomatoes (about 2 pounds), cored and coarsely chopped
• 3 heads Treviso radicchio (about 4 cups), ends trimmed and sliced crosswise into 1/2-inch strips
• 1/2 cup heavy cream
• 1 pound penne rigate or ziti pasta
• 8 ounces fresh mozzarella, small dice (about 1 1/2 cups)
• 1/2 cup finely grated Parmigiano-Reggiano

INSTRUCTIONS

1. Heat the oven to 400°F and arrange a rack in the upper third. Bring a large pot of salted water to a boil over high heat.
2. Melt butter in a medium saucepan over medium heat. When it foams, add garlic and onion, season well with salt, and cook until onion is translucent, about 4 minutes. Add tomatoes and let simmer until slightly reduced and thickened, about 10 minutes. Add radicchio and cream and cook until radicchio is wilted, about 5 minutes. Taste and adjust seasoning as necessary.
3. Meanwhile, cook pasta in the salted water for about half the time recommended on the packaging and drain. (Do not rinse.) Set aside.
4. Once the sauce has finished simmering, combine it with the half-cooked pasta and mix until the pasta is evenly coated. Place the pasta mixture in a 13-by-9-inch baking dish and sprinkle the mozzarella and Parmigiano over top. Place in the oven and bake until the mixture is bubbling, the pasta is al dente, and the top is golden brown, about 20 minutes.

http://www.chow.com/recipes/10694-baked-radicchio-and-mozzarella-pasta

BROCCOLI RABE AND CHICK-PEA PITA PIZZAS

BROCCOLI RABE AND CHICK-PEA PITA PIZZAS

2 lg. cloves 1/4 cup 1 can 1/2 cup 1 lg. bunch 1/2 tsp. 3 loaves 1/2 cup

garlic, sliced thin extra-virgin olive oil (19-oz.) can chick-peas, rinsed and drained water broccoli rabe, coarse and hollow stems discarded and the rest chopped (about 9 cups) dried hot red pepper flakes 6-inch pita, halved horizontally to form 6 rounds freshly grated Parmesan cheese (about 2 ounces)

Preheat oven to 400F. In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Transfer garlic and 1 tablespoon oil to a food processor. Add chick-peas, 1/4 cup water, and salt and pepper to taste and blend mixture until smooth.

Heat oil remaining in skillet over moderately high heat until hot but not smoking and cook broccoli rabe, turning it with tongs, until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes.

Spread rough sides of pita with chick-pea puree and top with broccoli rabe and Parmesan. Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden. Serves 6 as an entre or 10 to 12 as an hors d'oeuvre.

Gourmet, December 1994

http://www.mariquita.com/recipes/broccoli%20raab.html