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.

freezer breakfast burritos

Adapted from the recipe here.

8 eggs
       optional: add spinach, tomato, onion, green or red pepper (fry the onion and peppers first)
       scramble with a splash of milk, salt and pepper to taste
hash browns (I double this recipe)
10 tortillas (less if they are large burrito size)
cheese

Start by preparing all of the ingredients. After the eggs and hash browns cool, layer about 1/8 cup hash browns, 1/4 cup eggs, and sprinkle with cheese on top. Adjust amounts for tortilla size.

Wrap tightly in plastic wrap and put them in freezer bags. To reheat, unwrap, and microwave for about two minutes.