Baked Arepas Con Queso y Huevos

Arepas are sort of like a cross between a tortilla and a pancake - flat Latin American breads made of cornmeal that can be eaten plain or stuffed with cheese, meat, salad, or eggs. In this recipe, I baked them into a delicious Mexican style casserole.

Baked Arepas Con Queso y Huevos 

4 arepas OR arepas con queso (which have a layer of cheese in the middle) - you can find these in the refrigerated ethnic section of your market, near the Mexican cheeses.

1 can black beans, drained

1 cup your favorite salsa (as usual, I used Frontera, one of my favorite brands)

1 cup green enchilada sauce (again I used Frontera brand, which came in a pouch) OR tomatillo salsa

1.5 cups Mexican crema or sour cream

1-2 cups queso fresco (fresh mild Mexican cheese) OR Mexican shredded cheese blend

1 tsp. garlic powder

1 tsp. cumin

1 tsp. chili powder

1/2 tsp. onion powder

1/2 tsp. chipotle chili powder or a few drops of chipotle chili sauce 

1/2 cup fresh chopped cilantro

Sprinkle of salt and ground pepper to taste

Preheat oven to 350 degrees. 

In a bowl, season black beans with garlic powder, onion powder, cumin, pinch of salt, and chili powders. Add half of the crema or sour cream and the cilantro directly into the beans and stir to combine.  In a casserole dish, pour a little of the salsa and enchilada sauce just to coat the bottom. Place two arepas in over the salsa and top with a layer of bean mixture. Crumble cheese on top, then add the other two arepas and cover with remaining beans/crema and additional cheese. Add more of salsa and enchilada sauce. Bake for 25-30 minutes until cheese is melted and bubbly.

I served this dish with a salad of lettuce, cilantro, tomatoes, sliced avocado and crushed tortilla chips tossed with low-fat cilantro salad dressing from Trader Joe's. A nice lime or citrus vinaigrette would also work nicely.

The chips I used were Late July brand Organic Mild Green Mojo Chips, delicious multi-grain chips with flavors of garlic, chili, and lime.

St. Patrick's Day Gourmet

Colcannon is a traditional Irish side dish typically made with mashed potatoes and cabbage. My version offers a slightly different twist: I used Alexia brand shredded potatoes for a quick shortcut that turned out sort of like a "colcannon gratin." You can shred your potatoes by hand if you prefer. I also cut back on the fat by using turkey bacon.

Leslie's Naturally Gourmet Colcannon 

2-3 medium Yukon gold or russet potatoes, shredded and drained OR about 10 oz. defrosted shredded (hash brown) potatoes

2 leek stalks, cleaned and chopped (at some grocery stores, like Trader Joe's, they sell pre-cleaned and trimmed leeks)

1 medium onion, sliced

1 small head green cabbage, shredded OR one 8-10 oz bag pre-shredded cabbage

2-3 slices turkey bacon, turkey Canadian bacon, or vegetarian imitation bacon or ham, chopped

1.5 cups Dubliner Irish Cheese OR cheddar or Parmesan/Asiago blend, grated

2-3 tbs.  olive oil

3 cloves garlic, chopped

1.5 tsp. whole grain mustard

1 tsp. salt or to taste

1 tsp. fresh ground pepper or to taste

Preheat oven to 350 degrees. In a large, deep skillet, heat olive oil over medium-high heat and saute onions and leeks until just tender (4 minutes or so).  Add chopped garlic, then turkey bacon or whatever meat/meat substitute you are using. Season with a small sprinkle of salt and pepper. Cook another 1-2 minutes, then add hash browns or shredded potatoes. Cook about 3-4 minutes (it might take an additional 4 minutes or so if you are using fresh shredded potatoes). Add shredded cabbage and mix well.

Season again with salt and pepper, then add mustard. Cook an additional 2-4 minutes until cabbage has wilted. Stir in about half of the cheese. You can serve the dish at this point, but it's even better when baked. Pour mixture in a greased casserole dish and top with remaining cheese. Bake for 25-30 minutes until browned and cheese is melted.

*You can easily make remaining colcannon into a breakfast frittata with the following method*

Preheat oven to 350 degrees. Scoop leftover colcannon into a large bowl and add three large eggs. Mix well and pour into a greased casserole dish or a large skillet. Top with additional cheese if desired. Bake 7-10 minutes until the eggs are cooked through and frittata is puffy and brown.

Beer pairing suggestions:

I found two very affordable beers at Trader Joe's that went well with the colcannon. Harp Lager and Smithwick's Irish Ale - delicious, malty, and full-bodied, I could picture myself drinking this in an Irish pub.

Meatless Monday - Whole Grain Linguine with Garlic Lemon Arugula and Fresh Herbs

Whole Grain Linguine with Garlic Lemon Arugula and Fresh Herbs

1/2 box whole grain spaghetti or linguine

2 cups fresh organic baby arugula

1/2 cup fresh chopped parsley

1/4 cup fresh grated Parmesan or Parmesan blend or dairy-free cheese

Juice of one lemon

1-2 tbs. good quality extra virgin olive oil

4 cloves garlic, chopped

1 cup of reserved pasta water or vegetable broth

About 1/4 cup of fresh basil leaves, chiffonade

1 tbs. basil oil (optional if you have it - I used The Tubby Olive brand )

Salt and fresh ground pepper to taste

Cook pasta according to box directions, reserving 2 cups of water in case you need it.

In a saute pan, heat 1-2 tbs. olive oil and saute chopped garlic with a pinch of salt until it is soft but not browned. Turn the heat off and add drained, warm pasta. Toss in the fresh arugula, basil, and parsley (the heat of the pasta will wilt the greens). Squeeze in fresh lemon juice and re-season with salt and fresh ground pepper to taste. This isn't a very saucey dish, but if you want if you want a thinner broth/sauce turn the heat back on low and add 1/2 cup to 1 cup of pasta water or vegetable broth and cook until it reduces to your desired thinness. Also, if you make the pasta ahead and need to re-heat it before serving, use some pasta water or broth to refresh it. Drizzle with basil oil and fresh cheese just before serving.

Kono Marlborough Sauvignon Blanc 2010 is a tasty, inexpensive wine to pair with this dish. I found it for only $7.99/bottle.

Friday Night Dinner: Sweet and Spicy Orange Roasted Chicken Noodle Kugel, and Smashed Cauliflower.

Sweet and Spicy Orange Roasted Chicken

One 2-3 lb. roasting chicken

1 cup good quality orange marmalade (preferably with lots of peel)

1/4 cup orange juice

2-3 cloves garlic

2 tbs. sweet chili sauce (you can find this in the Asian section of your grocery store)

2 tbs. your favorite teriyaki sauce (such as Soyaki brand)

1/2 tsp. onion powder

1/2 tsp. garlic powder

Salt and pepper to taste

1 tbs. olive oil for coating chicken

Preheat oven to 350 degrees. In a bowl, combine marmalade, chili sauce, orange juice, and teriyaki sauce - it should be pourable and not too think, add a bit more juice if needed. Rub chicken on both sides with olive oil. Season on both sides, inside and out, with onion powder, garlic powder, salt, and pepper. Stuff cavity with garlic cloves. Place chicken in a baking dish or roasting pan and pour sauce over to coat. You can marinate chicken from one hour to overnight if you want to really infuse the flavor, but it isn't necessary. Bake for 1 to 1 1/2 hours depending on chicken size.

Noodle Kugel with Dried Fruit

1 bag wide egg noodles

About 3/4 of a 16oz container of low fat sour cream

16 oz low fat or regular cottage cheese

1/2 pack or 4 oz full fat or low fat cream cheese cut into small chunks (optional)

2 eggs, lightly beaten

3/4 cup organic sugar

2 tbs. Earth Balance or butter

1 1/2 tsp. cinnamon or to taste

1 tsp. salt or to taste

About 1/2 cup golden raisins or cherries

Preheat oven to 350 degrees Prepare noodles according to package directions. Drain and set aside. In a large bowl, combine sour cream, cottage cheese, cream cheese if you're using it, sugar, and seasonings. Mix thoroughly, then add eggs and stir to combine. Add noodles (and cherries or raisins if you want them). Pour into a deep, greased casserole dish and dot the top with pieces of Earth Balance. Bake for 30-40 minutes. After 30 minutes check firmness - should be firm yet soft, but the center should not be jiggly. If the center is not yet done but the top is getting too brown, cover it with aluminum foil for the remaining cook time. Can be made a week ahead and frozen or a few days ahead and refrigerated.

Smashed Cauliflower

This is a tasty, lower-carb alternative to mashed potatoes

1 medium head of fresh or one bag of frozen cauliflower florets cooked until tender
1/4 cup soy creamer, soy milk, or milk
1/2 - 1 tsp. garlic powder
1 tbs. Earth Balance or butter
Salt and fresh pepper to taste
Grate of fresh nutmeg

Using a potato masher, smash the cooked and drained cauliflower with the Earth Balance until slightly creamy but not too smooth. Add seasonings and liquid and combine well. You can do this in a food processor as well if you want a smoother puree.

I also sauteed my favorite blend of greens (kale, swiss chard, and mustard greens) with pieces of Wellshire brand uncured Canadian Turkey Bacon - a great lower fat alternative to regular Canadian bacon!

Meatless Monday - Crabless Cakes with Red Quinoa Arugula and Goat Cheese Salad

After trying some very good faux-crabcakes from Whole Foods, I decided to give the recipe a shot. The results were delicious! These tasty cakes will even please the seafood lovers in your family. 

Vegetarian "Crab" Cakes

Makes 6-8 cakes depending on the size of each one

2 cups texturized vegetable protein (I found this in the bulk food bins at Whole Foods, but your local health food store should carry it as well)

2 cups panko breadcrumbs

2 cups very hot water (for soaking TVP)

1/2 cup onion, minced

1/2 cup red bell pepper, minced

1/2 cup celery, minced

1/3 cup fresh chopped parsley

1/3 cup light mayonnaise or vegannaise

2 1/2 tsp. Old Bay seasoning

1 1/2 tsp. garlic powder

1 tsp. onion powder

1 tsp. fresh ground pepper or to taste

1 tsp. salt or to taste

Place the TVP in a large bowl. Heat the water approximately 2 minutes in the microwave or on the stove top until just boiling. Pour over the TVP and let soak 20-30 minutes until it is softened. Drain the soaked TVP in a fine strainer, pressing down with a spoon to help remove as much liquid as possible.

Preheat oven to 350 degrees. Chop the vegetables either by hand or, for a shortcut, pulse them in the food processor for a few seconds. Add the parsley, garlic powder, onion powder, 1 to 1 1/2 tsp. of the Old Bay seasoning, salt, and pepper to the TVP and stir to combine, then add chopped vegetables. Add mayonnaise and 1/3 to 1/2 cup of the Panko breadcrumbs - the mixture should be moist, but not too wet. You can adjust the breadcrumbs and the mayo as needed. Mix well to combine.

Form the mixture into patties. Sprinkle remaining Panko onto a plate and season with the rest of the Old Bay. Coat each patty on both sides with Panko and place on a greased baking sheet (I used olive oil spray). Bake 30-35 minutes until heated through and lightly browned on top. Serve with tartar sauce, ketchup, or cocktail sauce. Can also be served on a bun with lettuce and tomato for a tasty "crabcake" sandwich.

Quick Tartar Sauce

1/2 cup light mayonnaise or vegannaise

1 tbs. pickle relish

1/2 tsp. garlic powder

1/2 tsp. onion powder

Squeeze of fresh lemon juice

1 tsp. ketchup (optional)

Pinch of fresh ground pepper and salt to taste

Mix all ingredients together in a small bowl until well combined. 

Zesty Cocktail Sauce

1/2 cup ketchup

1 tsp. horse radish (more if you like it spicier)

1/2 tsp. Worcestershire sauce

1/2 tsp. garlic powder

Squeeze of fresh lemon juice

Mix all ingredients together in a small bowl until well combined. 

Red Quinoa Salad with Arugula Mandarin Orange and Goat Cheese tossed with Fruity Vinaigrette 

About 1/4 cup cooked red quinoa (prepared according to box directions) per serving of salad

2-3 cups organic baby arugula leaves

1 can mandarin oranges, drained

1/4 to 1/2 cup soft goat cheese, crumbled into pieces

2-3 tbs. fresh chopped mint

1/2 tsp. garlic powder 

Handful of toasted pine nuts (optional)

Salt and fresh ground pepper to taste

Dressing 

1/4 cup fruit-flavored vinegar (I used Cranberry-Pear champagne vinegar from The Tubby Olive, but you can try any of your favorite fruit champagne or balsamic vinegar)

1/2 cup milder-tasting olive oil or canola oil

2 tbs. mandarin orange juice (reserve from the can)
2 tsp. Dijon mustard
1 clove garlic, minced
Sprinkle of salt
Sprinkle of ground pepper
1 tsp. sugar (optional or to taste)

Season the cooked quinoa with garlic powder, salt, pepper, fresh mint, and about 1/4 cup of the prepared vinaigrette. Place arugula in a salad bowl and top with quinoa. Sprinkle in remaining ingredients and toss with desired amount of dressing.