Lemon Potatoes with Beans

5 med. Yukon Gold potatoes (1-1/4 to 1-1/2 pounds), unpeeled and quartered lengthwise into wedges

1/4 c. olive oil

1/3 c. fresh lemon juice (from 1-1/2 large lemons)

1/3 c. water

3/4 t. kosher salt, divided

8 oz. green beans or haricots verts, trimmed

15-oz. can butter beans or another white bean, such as cannellini, drained and rinsed

1-1/2 t. dried oregano

1/4 t. freshly ground black pepper

1/3 c. (2 oz.) crumbled feta cheese

Position a baking rack in the middle of the oven and preheat to 450 degrees.

Place the potatoes into a 9-by-13-inch rimmed baking dish. Pour the oil, lemon juice and water over the potatoes and sprinkle them with 1/2 teaspoon of the salt. Transfer to the oven and roast for 15 minutes. Using tongs, flip the potatoes and return them to the oven to roast 15-20 minutes more, until the potatoes are easily pierced with a fork and browned in spots.

Add the green beans, butter beans, oregano, pepper and the remaining 1/4 t. salt to the dish with the potatoes and toss to combine and to coat the beans with the remaining oil in the pan. Return the dish to the oven for about 8 minutes, or until the green beans are crisp-tender. Sprinkle with the feta cheese and serve.

Washington Post, June 4, 2020. 

Baked Tortellini Alfredo with Mushrooms

1/4 c. unsalted butter

1 8-oz. package cremini mushrooms, sliced (about 4 c.)

2 garlic cloves, minced

1 c. heavy whipping cream

1/2 c. whole milk

1/2 t. kosher salt

1/4 t. black pepper

1/4 t. ground nutmeg

8 oz. Parmesan cheese, finely shredded, divided

2 8-oz. packages refrigerated three-cheese tortellini, cooked per package directions

2 T. chopped fresh flat-leaf parsley

Preheat oven to broil with rack 8" from heat. 

Melt butter in a 10" oven-proof (cast-iron) skillet over medium. Add mushrooms in an even layer and cook, undisturbed, for 4 minutes. Stir and continue cooking, stirring occasionally, until golden brown, another 4 minutes. Stir in garlic. Cook, stirring constantly, until fragrant, about 1 minute.

Stir in cream and milk and bring to a simmer over medium, stirring occasionally. Cook, stirring often, until slightly thickened, about 8 minutes. Stir in salt, pepper, nutmeg, and 1-3/4 c. of the Parmesan cheese, until smooth.

Stir in the cooked tortellini until coated. Sprinkle with remaining 1/4 c. Parmesan. Broil in preheated oven until sauce is bubbly and cheese is light golden brown, 3-5 minutes. Sprinkle with parsley.

Serves 4.

Adapted from Southern Living magazine, October 2020, p. 118. 

Plant-Based Enchiladas

2 T. vegetable oil
2 T. all-purpose flour
2 T. chili powder
2 c. water
3 oz. tomato paste (1/2 small can)
1/2 t. cumin
1/2 t. garlic powder
1/4 t. cayenne pepper
2 t. unsweetened cocoa powder
1 t. salt
1 15-oz. can black beans, rinsed and drained
2 avocados, cubed
1 medium tomato, diced
2 green onions, diced
1 c. frozen corn kernels
Chopped fresh cilantro, to taste
1/4 t. garlic powder
1/2 t. salt
10 soft, medium to large tortillas, corn or flour (corn tortillas will be harder to work with)
Vegetable or olive oil spray

For serving:
Red or green salsa
Extra avocado slices or guacamole
Sour cream
Additional fresh cilantro 
Other garnishes of choice

Preheat oven to 350 degrees. Oil a large casserole dish with cooking spray and set aside.

Combine vegetable oil, flour, and chili powder in a medium skillet over medium heat. Stir with a whisk and let bubble until well mixed and fragrant (a few lumps are okay). Add water, tomato paste, cumin, garlic powder, cayenne pepper, cocoa powder, and salt; mix and heat up. Sauce will be fairly thick. Continue using whisk to remove lumps. Heat and stir until bubbly, then remove from heat.

In a large bowl, mix together beans, avocados, tomato, scallions, cilantro, garlic powder, and salt. Roll about 1/3 c. bean mixture in each tortilla, placing filling to one side of tortilla and rolling tightly, keeping filling from slipping out the ends. Place in prepared casserole dish, seam side down. Squeeze the next rolled tortilla in next to it, until dish is full. Top with sauce, using a large spoon to apply it. Cover all the exposed tortilla surfaces.

Bake for 25 minutes. Serve topped with salsa, avocado or guacamole, sour cream, cilantro, and other garnishes, if desired.

Note: Can include shredded cheese in the filling or sprinkle it on during the final few minutes of baking. If staying with plant-based cheese, Vialife and Follow Your Heart are good brands to try. Can adjust filling amounts depending on your personal taste. Can layer tortillas and filling in the casserole dish if you don't want to roll them (cut or tear tortillas to fit the dish exactly).

Adapted from recipe and instructions in "Cooking with the Court" with Judge Tom Young, presented by CFAWL. 

One-Pot Pasta with Lemon

Kosher salt

1 lb. short, ribbed pasta (gemelli or penne)

1 c. (8 oz.) whole-milk ricotta 

1 c. (2 oz.) freshly grated Parmesan or pecorino, plus more for serving

1 T. freshly grated lemon zest 

1/4 c. lemon juice (1-2 lemons)

 Black pepper

 Red-pepper flakes, for serving

¼ c. thinly sliced or torn basil leaves, for serving (optional)

Variations:

1 c. frozen peas

or 

1 c. arugula

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. (If using peas, add them during the last minute or so of pasta cooking.) Reserve 1 c. of the cooking water, then drain the pasta.

To the same pot, add the ricotta, Parmesan, lemon zest and juice, 1/2 t. salt and 1/2 t.  pepper. Stir until well combined.

Add 1/2 c. pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce. (If using arugula, stir that in now.)

Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with additional grated Parmesan, black pepper, red-pepper flakes, and basil, if using.

Serves 4.

Adapted from cooking.nytimes.com.

One-Pot Chicken with Black Beans, Rice & Chiles

8 bone-in, skin-on chicken thighs
Flaky sea salt and black pepper
2 T. extra-virgin olive oil or peanut oil
1 large yellow or white onion, chopped
2 green or red bell peppers, halved, seeded and sliced
2-1/2 c. chicken stock
2 red Fresno chiles or jalapeños, halved, seeded and chopped
1 (3-inch) cinnamon stick, broken in half
3 garlic cloves, finely grated
1 t. ground cumin
1 15-oz. can black beans, rinsed
⅓ pound cherry tomatoes, halved
1 cup basmati rice, rinsed in a sieve until the water runs clear
3 T. chopped cilantro
 Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving

Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides.

Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.

In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.

Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (dress the avocado with lime juice, salt, andn pepper).

Serves 4-6.

Adapted from cooking.nytimes.com.

No-Cook Peanut Chicken Noodles

7-8 oz. thin rice noodles
1/3 c. peanut butter
1/3 c. rice vinegar
1/4 c. low-sodium soy sauce
2 T. water
1 T. sriracha
1/4 t. salt
2 c. shredded cooked chicken breast or soy "chickun" (prepared per package directions)
1 c. frozen shelled edamame, thawed
2 large carrots, coarsely grated
1/4 c. fresh cilantro, chopped
Roasted peanuts, for garnish
Additional cilantro, for extra flavor

Place rice noodles in a large bowl and cover with boiling water. Let soak until tender, 7-9 minutes; drain.

Meanwhile, in another large bowl, whisk together peanut butter, rice vinegar, soy sauce, water, sriracha, and salt. Add noodles and toss to coat, adding more water 1 T. at a time if noodles seem too dry.

Fold in chicken, edamame, carrots, and cilantro; toss to combine. Top with roasted peanuts and more cilantro.

Serves 4.

Adapted from Good Housekeeping magazine, March 2020, p. 111.   

Comforting Corn Chowder

1 15-oz. can corn, drained
1 15-oz. can creamed corn, undrained
1 16-oz. can diced white potatoes, drained
1 T. dehydrated minced onion
1/4 t. celery salt
2 c. vegetable broth
1 c. milk
1 T. cornstarch combined with 2 T. water
Freshly ground black pepper
1 2-oz. jar chopped pimientos, drained (optional but recommended)

Combine both types of corn, potatoes, onion, celery salt, and broth in a large pot and bring to a boil. Reduce heat to medium and simmer, stirring frequently, for 5 minutes.

Add the milk and return to a simmer. Stir in the cornstarch mixture and mix until thickened slightly. Season to taste with pepper.

Ladle the soup into bowls and garnish with pimientos, if desired.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 173. 

Curry-Spiced Pumpkin Bisque with Coconut Milk

1 15-oz. can pumpkin puree
1 T. curry powder
1 t. light brown sugar
1 15-oz. can unsweetened coconut milk
1 c. vegetable broth
Salt and freshly ground black pepper
2 T. pumpkin seeds (optional)

Combine the pumpkin puree, curry powder, and sugar in a pot over medium heat. Whisk in the coconut milk a little at a time until mixture is smooth. Add up to a cup of the vegetable broth to achieve a desired consistency. Season with salt and pepper.

Simmer for 10 minutes to allow flavors to develop, stirring occasionally. Taste to adjust seasonings and serve hot, garnished with pumpkin seeds if desired.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 172.

"Seeing Stars" White Beans and Greens Soup

1 T. olive oil
1 large garlic clove, minced
4 c. vegetable broth
1 16-oz. can cannellini beans, drained and rinsed
2 t. dehydrated minced onion
1/4 t. red pepper flakes
1/4 t. dried oregano
Salt and freshly ground black pepper
1/4 c. stellini or other small soup pasta
1 8-oz. can spinach, drained

Heat the oil in a large pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the broth, beans, onion, red pepper flakes, oregano, and then salt and pepper to taste.

Bring to a boil, add the pasta, then reduce the heat to low and simmer until the pasta is tender, about 6 minutes. Stir in the spinach. Serve hot.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 166.

"Make Mine Moroccan" Couscous Salad

1 T. olive oil, divided
1/4 t. ground turmeric
1/4 t. ground ginger
1/4 t. ground cinnamon
1/4 t. ground cumin
1/4 t. cayenne pepper
1-1/2 c. couscous
1-1/4 c. water
1 c. apple juice
1 t. light brown sugar or a natural sweetener
Salt
1 15-oz. can chickpeas, drained and rinsed
1 8-oz. can sliced carrots, drained
1/4 c. chopped dried fruit
1/4 c. golden raisins
2 T. chopped unsalted peanuts

Heat 1/2 T. of the oil in a medium saucepan over low heat. Add the turmeric, ginger, cinnamon, cumin, cayenne, and couscous, and stir until fragrant, about 1 minute. Do not burn. Stir in the water and juice and bring to a boil. Reduce heat to very low, cover, and cook 5 minutes. Remove from heat and let stand about 5 minutes longer.

Transfer the couscous to a large bowl, using a fork to fluff it up. Stir in the remaining 1/2 T. oil, sugar, and salt to taste.

Add the chickpeas, carrots, dried fruit, and raisins. Toss gently to combine. Garnish with peanuts.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 149. 

Best-of-It Bulgur Pilaf

2 c. vegetable broth
1 c. medium bulgur
1 T. dehydrated minced onion
Salt and freshly ground black pepper
1/2 c. dried cranberries
1/2 c. toasted slivered almonds
1 t. dried parsley or mint or 1 T. fresh

Bring the broth to a boil in a large saucepan. Add the bulgur and onion; stir to combine. Reduce heat to low and season with salt and pepper to taste. Cover and simmer until the bulgur is tender and the liquid is absorbed, about 8 minutes.

Remove the pan from the heat and stir in the cranberries, almonds, and parsley or mint. Cover and let stand 10 minutes before serving.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 138. 

Rice Noodles with Spicy Peanut Sauce

8 oz. flat rice noodles
1/2 c. peanut butter
3 T. tamari or other soy sauce
2 T. fresh lime juice
1 t. brown sugar
1/2 t. red pepper flakes
1 c. water, divided
1 15-oz. can stir-fry vegetables (water chestnuts, bamboo shoots, bean sprouts, and baby corn), drained (or use a can or two of these ingredients separately)
2 T. chopped roasted peanuts

Soak the noodles in boiling water until soft, about 15 minutes. While the noodles are softening, prepare the sauce.

In a bowl, whisk together the peanut butter, tamari, lime juice, sugar, red pepper flakes, and 1/2 c. of the water. Blend until smooth.

Transfer the peanut sauce to a large pot and stir in as much of the remaining water as needed to give it a desireable consistency. Heat the sauce over low heat, stirring occasionally. Add the vegetables and heat through until hot. Keep warm.

Drain the noodles, when softened, and add them to the pot. Toss gently to combine with the warmed peanut sauce. Serve sprinkled with peanuts.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 135.  

Kitchen Sink Capellini

1/2 c. sun-dried tomatoes
1 lb. capellini
2 T. olive oil, divided
2 garlic cloves, finely minced
1 28-oz. can diced tomatoes, drained
1 8-oz. can chickpeas, drained and rinsed
1 6-oz. jar marinated artichoke hearts, drained and chopped
1 4-oz. can sliced black olives or kalamata olives
1 T. capers, drained (optional)
1 t. dried basil or 1 T. fresh basil
Salt and freshly ground black pepper
1/4 c. roasted pine nuts (optional)

Place the sun-dried tomatoes in a small heat-proof bowl. Add boiling water to cover and let sit for 10 minutes to soften. Drain and cut into 1/4" strips. Set aside.

Cook the pasta in a large pot of boiling salted water until just tender, about 4 minutes.

Drain the pasta in a colander. Drizzle with 1 T. of the olive oil, toss to coat, and set aside.

In the same pot, heat the remaining oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in both kinds of tomatoes, chickpeas, artichoke hearts, olives, capers (if using), basil, and then salt and pepper to taste. Cook over medium heat until hot, about 5 minutes.

Add the reserved pasta and toss gently to combine and heat through. Sprinkle with the pine nuts, if using, and serve immediately.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 129.

Wish-I-Were-in-Tuscany Chickpea Stew

1 T. olive oil
2 garlic cloves, minced
1/4 c. dry white wine
1/2 t. dried marjoram
2 15-oz. cans chickpeas, drained and rinsed
1 15-oz. can diced white potatoes, drained
1 15-oz. can artichoke hearts, drained and chopped
1 6-oz. jar roasted red bell peppers, drained and chopped
1 T. dehydrated minced onion
1 bay leaf
1-1/4 c. vegetable broth
Salt and freshly ground black pepper

Heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the wine and marjoram.

Add the chickpeas, potatoes, artichoke hearts, bell peppers, onion, and bay leaf.

Stir in the broth and bring to a boil. Reduce the heat to low, season with salt and pepper to taste, and simmer to develop the flavors, about 10 minutes.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 122.  

Beat-the-Blahs Basic Black Bean Patties

1 16-oz. can diced white potatoes, drained
1 15-oz. can black beans, drained and rinsed
1 T. dehydrated minced onion
1 t. dried parsley
3/4 c. dried bread crumbs
Salt and freshly ground black pepper
2 T. olive oil
Spice peanut sauce, salsa, or barbecue sauce, for serving

In a large bowl, mash the potatoes and beans with a potato ricer until broken up. Add the onion, parsley, and bread crumbs, then salt and pepper to taste. Mix until well combined.

Divide the mixture into 6 equal portions and use your hands to shape into patties.

Heat the oil in a large skillet over medium heat. Cook the bean patties until golden brown on both sides, about 5 minutes per side. Drain on paper towels and serve hot with the sauce of choice.

Makes 6 patties.

Adapted from Apocalypse Chow!, p. 120.

Polenta Fusion Fiesta

2 T. olive oil
1 package precooked polenta, cut into 1/2" slices (not the refrigerated kind)
1 14-oz. jar hot or mild salsa
1 15-oz. can pinto beans, drained and rinsed
1 8-oz. can corn, drained
1 4-oz. can chopped mild green chiles, drained
1 t. dehydrated minced onion
1/2 t. chili powder
Salt and freshly ground black pepper

Heat the olive oil in a skillet. Add the polenta slices and cook until brown on both sides. Set aside to keep warm.

In a saucepan, combine the remaining ingredients and heat until hot and the flavors are well blended. Spoon sauce over polenta and serve.

Makes 4 servings.  

Adapted from Apocalypse Chow!, p. 118.

Moroccan-Spiced Vegetable Stew

1/2 c. dried mixed fruit
1/4 c. raisins or currants
1 T. olive oil
1 garlic clove, minced
1 t. ground cumin
1 t. ground cinnamon
1 14-oz. can diced tomatoes, drained
1 15-oz. can chickpeas, drained and rinsed
1 T. dehydrated minced onion
1-1/4 c. vegetable broth
1 15-oz. can green beans, drained
1 8-oz. can sliced carrots, drained
Salt and freshly ground black pepper
Couscous, prepared per package directions

Place the dried fruit and raisins or currants in a small heat-proof bowl. Add enough boiling water to cover; soak for 15 minutes to soften.

In a large saucepan, heat the oil over medium heat. Add the garlic, cumin, and cinnamon, and cook, stirring, for 30 seconds. Add the tomatoes, chickpeas, onion, and broth; bring to a boil.

Reduce heat to low; add the green beans, carrots, and reserved fruit. Season to taste with salt and pepper, and simmer, stirring occasionally, until flavors are blended and desired consistency is reached, about 10 minutes.

Serve over couscous.

Makes 4 servings.  

Adapted from Apocalypse Chow!, p. 117.

Red Rum Chili

1 T. olive oil
2-3 T. chili powder
1 15-oz. can crushed tomatoes
1 14-oz. can diced tomatoes, undrained
1 T. dehydrated minced onion
2 T. dark rum
1 4-oz. can chopped mild green chiles, drained
2 15-oz. cans kidney beans, drained and rinsed
Salt and freshly ground black pepper
Corn bread, crackers, or rice or noodles, prepared per package directions

Heat the oil in a large saucepan over medium heat. Stir in the chili powder, tomatoes, onion, and rum, stirring to blend.

Add the chiles, beans, and salt and pepper to taste, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until flavors are blended, about 15 minutes. Adjust seasonings to your taste.

Serve with corn bread or crackers, and/or over rice or noodles.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 116.

Almost-Instant Black Bean Chili

2 15-oz. cans black beans, drained and rinsed
1 16-oz. jar hot or mild salsa
2-3 T. chili powder, or to taste
1 T. dehydrated minced onion
1 8-oz. can corn, drained, divided
1 c. water, or as needed
Corn chips, or rice or noodles, prepared per package directions

Combine ingredients in a saucepan, reserving half of the corn. Cover and cook over moderate heat, stirring occasionally. Add as much water as needed to make a sauce and prevent it from sticking.

Reduce heat to medium and simmer, stirring frequently until heated through, and long enough to cook off any raw taste from the chili powder, about 15 minutes. Garnish with remaining corn when serving. Serve with corn chips, or over rice or noodles.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 115.

Garlicky Chickpeas with Potatoes & Tomatoes

1 T. olive oil
2 garlic cloves, minced
1 t. dried basil
1/2 t. dried savory
1/8 t. or more of red pepper flakes (optional)
1 16-oz. can diced white potatoes, drained
1 15-oz. can chickpeas, drained and rinsed
1 14-oz. can diced tomatoes, drained
Salt and freshly ground black pepper

Heat the oil in a large saucepan or skillet over medium heat. Add garlic, basil, savory, and red pepper flakes, if using, and cook until fragrant, about 30 seconds.

Stir in the potatoes, chickpeas, and tomatoes, and then salt and pepper to taste. Cover and cook until the flavors are blended and the tomatoes are somewhat broken up and saucy, about 10 minutes.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 114.