- Mash pinto beans. Stir in 3/4 cup salsa and garlic.
- Mix remaining salsa, cilantro, black beans and tomato.
- Place 1 tortilla on baking sheet. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2" of edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat layers twice more.
- Top with remaining tortilla and spread with remaining pinto bean mixture. Cover with foil.
- Bake at 400°F. for 40 min. or until hot. Uncover. Top with remaining cheese.
- Cut into wedges. Serve with additional salsa and sprinkle with additional cilantro if desired.
7-Layer Tortilla Pie From Campbell's Kitchen 2 cans (about 15 oz. each) pinto beans, drained 1 cup hot or medium salsa 2 cloves garlic, minced 2 tbsp. chopped fresh cilantro 1 can (about 15 oz.) black beans, drained 1 small tomato, chopped 7 flour tortillas (8-inch) 2 cups shredded Cheddar cheese
Related: cambells, mexican pizza, 7-Layer Tortilla Pie, fast & easy dinner, today's special, Tex Mex, black beans, beans, pinto beans, tortillas, vegetarian, pie, salsa, recipes
Vegetable Chow Mein From Betty Crocker 1 cup vegetable or chicken broth 2 tablespoons cornstarch 2 tablespoons oyster sauce 1/4 teaspoon red pepper sauce 2 tablespoons vegetable oil 2 garlic cloves, finely chopped 1 bag (1 pound) frozen snap peas, carrots, onions and mushrooms 2 1/2 cups coleslaw mix 4 cups chow mein noodles
- Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles.
Related: chow mein, Vegetable Chow Mein, fast & easy dinner, today's special, betty crocker, vegetables, vegetarian, chinese, recipes
Basic Quiche From Real Simple magazine 1 tablespoon olive oil 2 medium yellow onions, diced 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 1 cup fresh flat-leaf parsley, chopped 4 eggs 3/4 cup half-and-half 8 ounces Gruyère, grated 1/8 teaspoon ground nutmeg 1 1 store-bought frozen piecrust in a tin
- Heat oven to 375° F.
- In a large skillet, over medium-low heat, heat the oil. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and cook until the onions are softened, 5 to 7 minutes.
- Add the parsley and cook, covered, for 2 minutes more.
- Meanwhile, whisk together the eggs and half-and-half. Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion mixture.
- Place the piecrust on a foil-lined baking sheet. Scrape the egg mixture into the piecrust; it will be very full.
- Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.
Related: Basic Quiche, fast & easy dinner, today's special, quiche, Real Simple, vegetarian, french, Eggs, recipes
Smoky Chipotle Hummus From Bon Appetit magazine 2 15-ounce cans garbanzo beans (chickpeas), drained 1/2 cup water 1/4 cup plus 2 tablespoons tahini (sesame seed paste)* 3 tablespoons plus 2 teaspoons fresh lemon juice 2 tablespoons olive oil 21/2 teaspoons minced canned chipotle chilies** 1 large garlic clove, minced 11/2 teaspoons ground cumin 1 4-ounce jar sliced pimientos in oil, drained 1/3 cup chopped fresh cilantro 2 6-ounce packages roasted-garlic bagel chips
- Reserve 3 tablespoons garbanzo beans for garnish.
- Blend remaining garbanzo beans and next 7 ingredients in processor until smooth.
- Add pimientos; process, using on/off turns, until pimientos are coarsely chopped.
- Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper. Sprinkle with reserved garbanzo beans. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Accompany with bagel chips.
Related: Smoky Chipotle Hummus, Bon Appetit, Chipotle, hummus, vegetarian, oscars, spicy, recipes, appetizers
Cheddar Beer Soup From Everyday with Rachael Ray magazine 5 tbsp. butter 2 carrots, finely chopped 2 leeks, white and light green parts only, finely chopped Salt and pepper 1/3 cup flour 3 cups milk One 12-ounce bottle amber beer, such as Dos Equis* 1 1/2 tablespoons Dijon mustard 10 ounces sharp cheddar cheese, grated (about 3 1/2 cups) Croutons, for garnish
- In a large saucepan, melt the butter over medium heat.
- Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 10 minutes.
- Add the flour and cook, stirring often, for 2 minutes.
- Slowly pour in the milk, whisking constantly.
- Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes.
- Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined.
- Season to taste with salt and pepper. Top with the croutons.
- Preheat the oven to 375°F.
- Slice the bread into small cubes, about half-an-inch by half-an-inch.
- In a large bowl toss the bread cubes with the butter, oil, garlic, thyme, salt and pepper. Toss well to coat all of the bread pieces.
- Spread out on a baking sheet covered with foil.
- Bake in the oven, checking often for 20-25 minutes.
- Remove and let cool 5 minutes. Serve in a bowl alongside the cheddar cheese soup.
Related: cheese soup, Cheddar Beer Soup, soup's on, Cheddar Cheese, soups, vegetarian, beer, cheese, rachael ray, recipes
Baked Eggs with Spinach and Tomatoes From Real Simple magazine 1 tablespoon olive oil 1 clove garlic, finely chopped 1 14.5-ounce can diced tomatoes, drained Kosher salt and pepper 2 8-ounce bunches spinach, trimmed 8 eggs, separated (yolks kept whole, if possible) 4 ounces cream cheese (optional)
- Heat oven to 400° F.
- Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
- Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top. Bake until the whites are set, 20 to 22 minutes.
- Divide among individual plates. Add dollops of the cream cheese, if desired.
Related: baked eggs, fast & easy dinner, today's special, Real Simple, vegetarian, tomatoes, spinach, Eggs, valentines day, recipes
Bok Choy with Broccoli From Everyday Food magazine 1 pound bok choy 1 pound broccoli 2 tablespoons canola oil 1 clove garlic, minced 1 tablespoon fresh ginger, peeled and finely grated 1 to 2 tablespoons soy sauce
- Cut white stalks from bok choy; slice stems into 1-inch pieces. Coarsely chop green leaves.
- Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
- In a large skillet, bring 1/2 cup water to a boil. Add bok choy stalks and broccoli; cover. Simmer over medium-low heat until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high heat until water evaporates, 2 to 4 minutes.
- Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes. Add ginger and soy sauce; stir to combine.
Related: Chinese New Year, everyday food, broccoli, greens, bok choy, vegetarian, chinese, sides, recipes
Longevity Noodles From Food and Wine 2 quarts water 5 ounces mung bean or soybean sprouts (2 cups) 1 1/2 teaspoons salt 1/2 pound fresh Chinese egg noodles 1/4 cup chicken stock, vegetable stock, or canned low-sodium broth 1 tablespoon plus 1/2 teaspoon light soy sauce 1/2 teaspoon Asian sesame oil 1 tablespoon peanut oil One 1/4-inch-thick slice of fresh ginger, lightly smashed 1/4 pound snow peas 3 large fresh water chestnuts, peeled and sliced 1/8 inch thick
- Bring the water to a boil in a large saucepan. Put the bean sprouts in a strainer, lower it into the boiling water and blanch the bean sprouts for 10 seconds. Remove the strainer and rinse the sprouts in cold water; drain well.
- Add the salt to the water in the saucepan and bring it back to a boil. Add the noodles and cook, stirring, for 1 minute. Drain the noodles thoroughly in a colander and rinse them in cold water; drain. Rinse again then drain, lifting them to separate and dry the strands.
- In a small bowl, combine the chicken stock with the soy sauce and sesame oil to make the sauce.
- Warm a wok over high heat for 45 seconds. Add the peanut oil and swirl to coat the wok. Stir in the ginger and cook for 10 seconds. Add the snow peas and stir-fry until bright green, about 1 minute. Add the water chestnuts and stir-fry for 30 seconds. Add the bean sprouts and stir-fry for 1 minute.
- Stir the sauce, add it to the wok and bring to a boil. Add the noodles and stir-fry until they absorb the sauce, about 1 1/2 minutes. Transfer the noodles to a platter and serve at once.
Vegetarian Chili From Joe Bonanno 2 tablespoons olive oil 1 medium onion, chopped 1 green bell pepper, seeded and cut into 1/2-inch pieces 1 red bell pepper, seeded and cut into 1/2-inch pieces 1 large carrot, chopped medium 1 jalapeno pepper, seeded and minced, or 1/4 cup drained canned chopped green chiles 2 cloves garlic, minced 1 pound dried lentils, rinsed 1/3 cup tomato paste 1 (15-ounce) red kidney beans, drained and rinsed 1 (15-ounce) pinto beans, drained and rinsed 1 stewed (28-ounce) tomatoes 1/3 cup chili powder 4 teaspoons ground cumin 1/4 teaspoon crushed red-pepper flakes 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper
- In a large soup pot, heat olive oil over medium heat. Add onion, green and red peppers, carrot, jalapeno pepper, and garlic. Cook until the vegetables soften, about 5 minutes.
- Stir in 7 cups water, lentils, tomato paste, kidney beans, and pinto beans. Stir to blend, adding stewed tomatoes, chili powder, cumin, and crushed red-pepper flakes.
- Bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are tender, about 45 minutes. If the chili starts to dry out, add hot water as needed. Season with salt and pepper, and serve immediately.
Related: sunday dinner, vegetarian Chili, beans, chili, Super Bowl, vegetarian, Martha Stewart, recipes
Broccoli Cheese Soup Modified from William Broderick at the Port Charlotte Hotel in Scotland For Soup: 1/4 cup butter 1 onion, finely chopped 1 head broccoli, thick stems removed, chopped 6 tbsp. flour 3 3/4 cups chicken or vegetable stock 1 1/2 cups milk 3/4 cup Stilton or other blue cheese, crumbled Salt and pepper 4 to 5 tbsp. heavy cream For Croutons: 2 slices of white bread per person, crusts removed, cut into 1/2 inch cubes olive oil to coat salt and pepper 1 heaping tbsp. per person finely grated extra sharp cheddar cheese
- Melt the butter in a large soup pot over medium heat.
- Add the vegetables, and fry gently for 5 minutes until soft but not browned.
- Stir in the flour and cook for 1 minute. Remove from heat.
- Stir in the stock and return to heat. Bring to a boil, stirring continuously until the soup thickens. Allow to simmer on low heat for 30 minutes.
- Meanwhile make the cheddar croutons: preheat the oven to 350°F. Place the bread cubes on a cookie sheet covered with foil. Toss with olive oil, salt, and pepper to coat. Sprinkle with cheddar cheese.
- Bake in the oven until crisp and brown 12-15 minutes. Set aside to cool.
- Cool soup slightly and blend with an immersion blender or regular blender.
- Return soup to pan, add the milk, and heat gently. Stir in the Stilton, salt and pepper, and heavy cream until melted. Reheat slowly allowing the cheese to melt, over low heat for 10-15 minutes. Do not allow soup to boil at this point, it will curdle.
- To serve, garnish with croutons.
Related: Broccoli Cheese Soup, soup's on, Cheddar Cheese, soups, croutons, broccoli, blue cheese, vegetarian, Food Network, recipes