In The Kitchen With Susan Elizabeth Phillips
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MAT JORIK'S "BACHELOR DAYS RICE IN A SKILLET"
BOBBY TOM DENTON'S BLACK BEAN AND
SWEET POTATO BURRITOS
Here's a recipe that suits Bobby Tom Denton, from Heaven, Texas, just fine. I adapted it for the former Chicago Stars wide-receiver from Moosewood Restaurant Low Fat Favorites. I don't measure things too well, so I hope you can deal with approximations!
- 2 large or three medium-sized sweet potatoes peeled and cubed
- 3+ cups chopped onion
- 3 or more large cloves of garlic, chopped
- 1 T+ minced fresh green chili (I used serranos. For less kick, try jalapenos) 4 t ground cumin
- 4 t ground coriander
- 3 cans (15 ounce each) black beans (pinto beans also an option)
- 2/3 cup lightly packed cilantro leaves (I bought some of the mild flat Italian parsley by mistake and used it anyway. Great for people who aren't crazy about cilantro.)
- 2-3 T fresh lemon juice
- 8 large flour tortillas (I buy the fat free ones)
- Your favorite salsa.
1. Place the diced, peeled sweet potatoes in a medium saucepan, cover with water, bring to a boil. Simmer for 10 minutes. Drain and set aside.
2. While sweet potatoes are cooking, sauté onions, garlic, chili in a skillet generously sprayed with Pam. Cook until tender, about 7 minutes. Add cumin and coriander. Cook for another 2-3 minutes, stirring frequently so it doesn't stick.
3. In food processor, combine beans, cilantro, lemon juice. Process. Add sweet potatoes and process again. (Alternative: Mash with potato masher for rougher texture.)
4. Stir in onion mixture, salt to taste, and heat to desired temperature in microwave.
5. Warm tortillas in microwave. Fill each tortilla with about ¾ cup of mixture and serve with salsa.
This recipe provides a different slant on the more common black bean burritos. I like to serve with a salad or a simple plate of raw vegetables. The richness of the sweet potatoes eliminates the need for cheese, but you can certainly top with some Monterey jack or cheddar if you'd like.
ETHAN BONNER'S PASTA WITH COTTAGE CHEESE,
PESTO AND BROCCOLI
- 2 - 3 large garlic cloves (to taste)
- l/2 C fresh basil leaves or about 1T dried (to taste)
- 2 C nonfat cottage cheese
- Salt and pepper to taste
- l/2 C plain nonfat yogurt
- 1 T olive oil
- l/4 C grated Parmesan
- 1 pound pasta of choice (I use rotini for this recipe)
- 1 head broccoli, broken into florets (about l l/2 - 2 lbs)
- Sliced fresh mushrooms (optional-see alternate directions)
- Diced fresh tomato (optional-see alternate directions)
Turn on foot processor fitted with steel blade and drop in garlic. Add
basil. Add cottage cheese, salt, pepper, yogurt, olive oil, Parmesan, and
puree until mixture is creamy and smooth.
Bring large pot of water to rolling boil. Add about 1 T of salt and pasta.
Boil 4 minutes and add broccoli. Continue to boil until pasta is cooked al
dente and broccoli is crisp-tender. About 4 more minutes.
Drain, toss with cottage cheese mixture, and serve at once.
ALTERNATE DIRECTIONS: Instead of cooking broccoli in pasta
water, spray skillet with Pam, sauté mushrooms and broccoli, throw in
fresh tomatoes at very end. Mix with cooked pasta and sauce.
GABE AND CHIP'S SALSA "QUITZA"
I've adapted this from Julia Child's Baking with Julia, and it requires a
bread machine. The original recipe is for a 1 1/2 pound bread machine,
but mine is only 1 pound, so I've guessed at reduced measurements, which
are in parenthesis. I made this, along with a tossed saled, on Super Bowl
Sunday, and it was devoured. It gets its name from being part pizza, part
quiche. Extremely easy to make. Just needs time for dough.
DOUGH:
- 1T (scant 2t) active dry yeast (not rapid rise)
- ½ C (little less) yellow cornmeal
- 3 T (2T) nonfat dry milk
- 3 C (2C unbleached flour)
- 1 ½ t (1t) salt
- 2 t (1t) chili powder
- 1 C (3/4 C) canned fat free vegetarian refried beans
- 2T (1 T) olive or canola oil
- 1 large egg (I use white with just a dab of yolk)
- 1 T (scant 1T) sugar or honey
- 2/3 C (l/2 C) warm water
- optional-1 chopped serranos chili (Gabe likes this, but it's too strong for Chip!)
Put all ingredients in bread machine and set on dough cycle. Check during
processing to make certain dough is forming a ball. If it doesn't, add extra
water, a little at a time. (I've never had to do this.) When done, deflate
dough, remove from machine, and let it rest on lightly floured surface for 5
minutes. Lightly spray pizza pan. Roll dough into a 16 inch circle and
position on pizza pan, stretching and pressing to make an edge.
TOPPING:
- 12 oz. (little less) fat free cream cheese at room temperature
- 2 C (1 ½ C) chunky salsa (drained if too watery)
- 1 C (little less) shredded Cheddar or Monterey Jack cheese.
Carefully spread softened cream cheese over bottom of dough. Top with
salsa and cheddar cheese. Let rise, uncovered, at room temperature for
about 30 minutes. Center rack in oven and preheat to 475 degrees. Bake
20 to 25 minutes until crust is deep brown and cheese is bubbly. Serve hot
or at room temperature.
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