My Favorite Black Beans with Rice

1 1/2 c dry black beans

6 c cold water

2 c chicken broth

2 c chopped onions

1 c chopped red pepper

1 cup chopped celery

2 cloves minced garlic

2 tsp oregano

1 tsp salt

1/4 - 1/2 tsp crushed red pepper flakes

2 bay leaves

1 16 oz can diced tomatoes

2 Tbsp lemon juice

Hot cooked rice (we love Trader Joe's frozen cooked brown rice!)

Cooked green peas, sliced green onions for garnish

Rinse beans; combine with water in a 4 qt dutch oven. Bring to boiling; reduce heat. Simmer, uncovered for 2 minutes. Remove from heat. Coven and let stand for 1 hour. (or... omit the simmering and soak the beans in cold water overnight in a covered bowl in the refrigerator). Drain and rinse the beans.

Combine the soaked beans, broth, onion, red pepper, celery, garlic, oregano, salt, red pepper flakes and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 2 - 2 1/2 hours or until the beans are tender, stirring in the undrained tomatoes for the last 15 minutes of cooking. Discard bay leaves. Mash beans slightly.

Stir in the lemon juice. Spoon beans into the soup bowls. Spoon rice on top of the beans. Sprinkle with the peas and green onions.

approx. 5 main dish servings.

Sweet Potato and Black Bean Enchiladas

1 pound sweet potatoes, peeled and diced into 1/2" cubes

1 tsp cumin

1 tsp chili powder

1 tsp salt

1 Tbsp ketchup

In a bowl, toss diced sweet potatoes with remaining ingredients and put on an oiled baking dish. Cook 25 minutes at 400 degrees or until golden and tender. Turn up the heat or put them under the broiler at the end to crisp them up a bit.

Combine:

1 can black beans, drained and rinsed

1 4 oz can green chilies

1/4 cup chopped cilantro or more to taste

Cooked potatoes

Next:

12 corn tortillas, heated in oil or sauce to soften

Large can green enchilada sauce

Mexican blend cheese

Spread some of the sauce in the bottom of a 9 x 13 pan. Scoop about 1/4 cup bean mixture onto the softened tortillas and as much cheese as you want. Roll it up and place seem side down in the pan. Repeat until all are filled. Top with remaining enchilada sauce and sprinkle cheese on top. Bake at 350 for about 20 minutes or until hot and bubbly. They are even better the next day!

You can garnish with sour cream, olives and chives if desired.

Spinach and Three Cheese Calzones

2 Tbsp olive oil

2 garlic cloves, minced

1 lb baby spinach

salt and pepper

15 oz ricotta cheese

1 cup grated parmesan

1 cup shredded mozzarella

1 egg

2 balls fresh pizza dough (I use Trader Joes)

Fresh refrigerated Marinara sauce

egg wash (1 beaten egg mixed with a small amount of water)

Heat oil over medium heat, add garlic and cook 1 minute until lightly browned. Add the spinach and cook until wilted, about 4 minutes. Transfer to colander and squeeze out excess liquid so filling is fairly dry. Combine spinach, cheeses and egg in a large bowl. Season with salt and pepper.

Grease a baking pan and preheat oven to 400. Separate each ball of dough into 2 pieces so you have four al together. Roll the dough into 10" circles. Spoon a quarter of the filling onto 1 side of each circle and brush outer edges with egg wash to help form a seal. Fold dough over filling to form a large calzone. Roll up the edges and close tightly. Cut a few slits in the tops and brush with egg wash. Sprinkle baking sheets with cornmeal and place calzones on pan. Bake for 25 - 30 minutes until golden brown. Let rest 10 minutes before cutting to allow cheese to set.

Serve with marinara sauce for dipping.

MY KIDS LOVE THIS!!!!

Ratatouille from "The New Best Recipe" Cookbook

2 large eggplants, ends trimmed, peeled and cup into 1" cubes

kosher salt (I have used regular)

2 large zucchini, cubed

1/2 cup olive oil

1 large sweet onion, chopped

2 tsp minced garlic

3 medium, very ripe beefsteak tomatoes (about 1 pound) cored, peeled and cubed

2 Tbsp chopped fresh parsley

1 Tbsp minced fresh thyme

ground black pepper

Lace cubed eggplant in large colander and sprinkle with 1 Tbsp salt. Toss to distribute evenly. Let stand for at least 1 hour and up to 3. Rinse well to remove salt and spread evenly over tripe folded paper towels.Cover with another triple layer of paper towels and press firmly with your hands until the eggplant is dry and feels firm and compressed.

Adjust one oven rack to the upper middle position and the second rack to lower-middle position. Heat oven to 500 degrees. Line 2 baking sheets with foil.

Toss the eggplant, zucchini and 2 Tbsp of olive oil together in a large bowl. Divide the vegetables between the 2 baking sheets evenly. Sprinkle with salt to taste and roast, stirring every 10 minutes until well browned and tender, 30 - 40 minutes, rotating the baking sheets from top to bottom half way through the roasting time. WATCH CAREFULLY SO IT DOESN'T

BURN!! Set aside.

Heat the remaining 2 Tbsp olive oil in a heavy bottomed skillet or dutch oven over medium heat. Add the onion, reduce the heat to medium low, and cook, stirring frequently until softened and golden brown - about 15 - 20 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook until they release their juices and begin to break down, about 5 minutes. Add the roasted eggplant and zucchini, stirring gently to combine. Stir in parsley, basil and thyme. Season with salt and pepper. ENJOY!!

Makes 4 main dish servings or 8 side dishes.

Bon Appetit!!

Spaghetti Squash with a chunky Tomato "Sauce"

1 Medium spaghetti squash

2 Tbsp olive oil

1 large sweet onion, chopped

1 red bell pepper, chopped

2 tsp minced garlic

2 cups tomatoes, cored, peeled and cubed

2 Tbsp fresh basil

1 tsp fresh thyme

salt and pepper to taste

shredded parmesan

Halve and clean out the spaghetti squash. Pierce all over with a fork. Roast at 350 for 30 - 40 minutes cut side down on a foil lined baking sheet until soft. Let cool slightly... enough that you can handle it and scrape out the "noodles".

Meanwhile..... heat 2 Tbsp olive oil over medium heat. Add the sweet onion and cook at medium low heat for 15-20 minutes until golden. Add red pepper and garlic and cook until soft - about 5 minutes.

Stir in tomatoes and spices and stir and cook for 5 - 10 minutes until tomatoes have released their juices. Use a potato masher to create a "chunky" sauce.

Serve over the squash "noodles" and sprinkle with parmesan cheese.

Makes 4 servings.

** This is a recipe I just made up!! I used tomatoes, basil and thyme for my garden and it was amazing!!!