iron and wine - boy with a coin

black bean and butternut squash burritos

Adapted from oh she glows.

Ingredients:

2 cups butternut squash, peeled and cut into 1/2-inch chunks
1/2 cup uncooked rice (yields: 1 1/2 cups cooked)
4 teaspoons olive oil
1 cup chopped onion
1 red pepper, chopped
2 garlic cloves, minced
1 teaspoon kosher salt
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
One 15-oz can of black beans, drained and rinsed
3/4 cup shredded cheese
tortillas

Toppings of choice: sliced avocado, salsa, sour cream, spinach/lettuce, cilantro, etc.

1. Preheat oven to 400 degrees. Pour 2 teaspoons olive oil onto baking sheet, spreading it out. Lay squash chunks in one layer and sprinkle with salt and pepper. Roast  for 30 minutes, or until tender, turning the pieces occasionally so that they brown evenly.
2. Cook rice.
3. In a large skillet over medium heat, add remaining 2 teaspoons olive oil, onion, red pepper, and minced garlic. Sauté for about 5 minutes, stirring frequently. Add in salt and seasonings and stir well.
4.  Add black beans and cooked rice and sauté for another 10 minutes on low.
5. Add roasted squash to the skillet and stir well. Add cheese and heat another couple minutes.
6. Add filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

avocado, tomato and mango salsa

Combine:
1 mango
1 avocado
4 medium tomatoes
1 jalapeno pepper, seeded, minced
1/2 cup fresh cilantro (optional)
3 cloves garlic

Then stir in:
1 teaspoon salt
2 tablespoons lime juice
1/4 cup red onion
3 tablespoons olive oil

Refrigerate 30 minutes before serving.

pancake syrups

My three favorite ways to top pancakes and waffles:

Buttermilk Syrup
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract

Directions: In a large saucepan (larger than you think because it bubbles up quite a bit), stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil and cook for 7 minutes. Remove from heat and stir in the vanilla.

Apple Cider Syrup
2 cups apple cider
1 cup white sugar
2 tablespoons lemon juice
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 cup butter

Directions: In a small saucepan, stir together the cider, sugar, lemon juice, cornstarch, and cinnamon. Bring to a boil and simmer until syrup thickens (just a minute or two). Remove from heat and stir in the butter until melted.

Orange Syrup
1 1/2 cups orange juice
1 cup white sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 cup butter

Directions: In a small saucepan, stir together the orange juice, sugar, cornstarch, and lemon juice. Bring to a boil and simmer until syrup thickens (just a minute or two). Remove from heat and stir in the butter until melted.

vampire weekend - step

coconut rice with black beans, plantains, and mango salsa

This is a dinner that seems both simple and exotic at the same time. It's your basic rice & beans--the perfect vegetarian meal--plus some fun and flavorful additions. It also works well for picky kids who want to make their own plates. Serves 6.

Adapted from Herbivoracious.

For the rice:

• 2 1/4 cups rice
• 1 thirteen-ounce can coconut milk 

For the beans:

• 2 cans black beans
• 1 cup chicken or veg broth (or water)
• 2 teaspoons cumin
• 1 teaspoon oregano
• salt to taste

For the salsa:

• 1 ripe mango, cubed
• 1 jalapeno pepper, seeded and roughly chopped
• 1 clove garlic, thinly sliced
• 1/3 cup finely diced red onion
• 1 handful cilantro
• 1/2 teaspoon Kosher salt

For the dish:

• 2 tablespoons coconut oil or vegetable oil
• 2 ripe plantains, peeled and sliced into generous 1/4″ thick coins
• Kosher salt
• 1 ripe avocado, sliced
• 1 mango, cubed
• 1 handful cilantro, chopped
• 1 lime cut into quarters

1. For the rice: Cook the rice in your usual way, on the stovetop or in a rice cooker, but replace one can’s worth of water with the coconut milk.
2. For the beans: Drain and rinse beans. Add broth, cumin, oregano, and salt, then simmer for 10 minutes.
3. For the salsa: Roughly puree all ingredients in a blender. Just 10 seconds or so should be enough, to retain some texture. Taste and adjust seasoning.
4. To complete the dish: Heat the oil in a large skillet over medium-high heat. When it is shimmering, add the plantains in a single layer. Fry, until brown on one side, about 3 minutes. Flip and cook on the other side until browned and tender, about two more minutes. Sprinkle with Kosher salt.
5. To serve, you may either divide the rice among bowls and top with the beans, salsa, plantains, avocado, mango, and cilantro, or serve all of the ingredients separately and let diners make their own. Pass the lime quarters to squeeze over the finished plate as desired.

butternut squash soup with ginger

Soup season is ending, I know, but we've had a rainy couple of weeks and this recipe has recently become a favorite of mine. I like to top it with spicy roasted chickpeas or crispy fried onions.

Recipe from Alton Brown.

3 to 3 1/2 pounds butternut squash (one large one), seeded and quartered

butter, melted, for brushing

1 tablespoon kosher salt, plus 1 teaspoon

1 teaspoon ground white pepper, plus 1/2 teaspoon

3 cups chicken or vegetable broth

1/4 cup honey

1 teaspoon minced fresh ginger

1/2 cup heavy cream

1/4 teaspoon freshly grated nutmeg

Directions:

Heat the oven to 400 degrees F.

Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.

Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender (or transferring to a standing blender), puree the mixture until smooth. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.