Thug Burritos

This roasted chickpea and broccoli burrito is complements of the Thug Kitchen blog. The original recipe, complete with colorful language, is available here.

Ingredients:

3 cups of cooked chickpeas  (2-15 ounce cans, drained)

1 large yellow onion

1 red bell pepper

1 large crown of broccoli

4 cloves of garlic, minced

1 lime

Spice Blend:

3 tablespoons olive oil

1-2 tablespoons soy sauce

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground coriander or more cumin if you don’t want to go to the store

black pepper or cayenne pepper to taste

Heat the oven to 425 degrees. Chop up the onion, bell pepper, and broccoli so that all the pieces about the size of a chickpea. Chop up the garlic real small but save for later. Place all the chopped up veggies in a large bowl with the cooked chickpeas. Pour in the oil and soy sauce, stir, and then add all the spices in. Mix until all the vegetables are covered.

Bake large rimmed baking sheet for 20 minutes. Take it out of the oven, add the garlic, and bake for another 15 minutes. Squeeze the juice of half of the lime over the pan and stir the roasted chickpeas and veggies all around. Make your burrito with your favorite additional toppings such as avocado, cilantro, and salsa.

Makes 6-8 burritos

Homemade Pizza Sauce

My favorite basic pizza sauce from Pizza and Other Savory Pies by Brigit Binns.

1/4c olive oil
5 cloves of garlic, minced
1 - 15oz can crushed San Marzano tomatoes
1 tsp dried basil
3/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
up to 2 Tbs red wine vinegar
salt to taste

In a small frying an over medium heat, warm the olive oil. Add the garlic and cook, stirring frequently, until fragrant, 1-2 minutes. Be careful not to scorch the garlic!

In a bowl, stir together the garlic-oil mixture, tomatoes, dried spices with 1/3c of water and 1.5Tbs of the vinegar. Seasons to taste with salt and vinegar.

Refrigerate up to one week or freeze for future pizzas.

Spring Vegetable Risotto

From Cook's Illustrated, this lovely dish serves 4 as a main course or 6 as a first course.

Ingredients:
Gremolata
2 Tbs minced fresh parsley, stems reserved
2 Tbs minced fresh mint leaves, stems reserved
1/2 ts finely grated lemon zest

Risotto
1lb asparagus, tough ends snapped off and reserved, spears cut on bias into 1/2 thick pieces
2 medium leeks, white and light green parts halved lengthwise, washed and sliced think (about 4c) - 2c rightly chopped greens reserved
4c chicken broth
3c water
5 Tbs butter
salt and pepper
1/2c frozen peas
2 medium garlic cloves, minced (about 2 tsp)
1.5c Arborio rice
1c dry white wine
1.5oz (about 3/4c) grated Parmesean cheese, plus extra for serving
2 tsp lemon juice

Chop tough asparagus ends and leek greens into rough 1/2 inch piece. Bring chopped vegetables, reserved mint and parsley stems, broth and water to boil in large saucepan. Reduce to med-low heat, partially cover and simmer for 20 min. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return broth to saucepan; cover and set over low heat to keep warm.

Heat 1Tbs butter in large Dutch oven over medium heat. When foaming subsides, add asparagus spears, pinch of salt  and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4-6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate.

Melt 3Tbs butter into now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, 1/2tsp salt and 1/2tsp pepper. Cook, stirring occasionally, until leeks are softened, 4-5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 min. Add wine and cook, stirring frequently, until fully absorbed, 2-3 minutes.

When wine is fully absorbed, add 3c hot broth to rice. Simmer, stirring every 3-4 minutes, until liquid is absorbed and bottom of the pan is almost dry, about 12 min.

Stir in about 1/2c hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining Tbs of butter, Parmesan and lemon juice; gently fold in asparagus and peas.
Serve immediately sprinkling with gremolata and passing additional Parmesan.

Mozzarella Stuffed Meatloaf

A quick and easy meatloaf that has some nice additions to make it a bit different.

Ingredients:
1.5lbs ground turkey
10oz frozen spinach, thawed and well drained
1/2c bread crumbs
1c part skim mozzarella, shredded
1/2c minced onions
2 egg whites
2 Tbs ketchup
1 Tbs Worcestershire sauce

Preheat oven to 375*. Mix all ingredients in a large mixing bowl. In a greased loaf pan, pack mixure into shape. Bake for 60 minutes or until top gets golden brown. Let stand 5-10 minutes after baking.

Makes 6 servings
6pp

Cheesy Chicken and Rice Casserole

A great comfort food and excellent as leftovers.

Ingredients:
1c brown rice, uncooked
1lb skinless, boneless chicken breasts - cooked and diced
2c chicken broth
1-2 cubes boullion (I use Better than Broth base)
16oz frozen broccoli
8-10oz frozen mixed veggies
1c reduced fat cheddar cheese, shredded
1.5c fat free sour cream
1c nonfat milk
2 Tbs whole wheat flour
1 Tbs butter
2 tsp onion powder
1 tsp paprika
salt and pepper to taste

Instructions:
Preheat oven to 400*. Spray 9x13 inch pan with cooking spray.
Prepare rice using chicken broth, enhanced with boullion, rather than water.
Blanche frozen veggies for about 3 minutes. Drain and spread evenly into the bottom of the pan. Top with cooked chicken. Sprinkle with onion powder, paprika, salt and pepper.
Top with 1/2c of cheese and then top that with the rice.

In a saucepan, melt the butter over medium high heat. Whisk in flour and cook 1-2 minutes, stirring constantly. Slowly start adding the milk, a little at a time, stirring constantly until thickened and bubbly. Season with salt and pepper. Remove from heat and stir in the sour cream. Pour mixture over the rice and top with remaining cheese.

Bake for 20 minutes, until cheese is melted and bubbly. Let cool 10 minutes before serving.

Serves 8
7pp

Holly's Bartender Margarita

This recipe has been scrawled on a kitchen chalkboard for several years and is almost to be point of being illegible, so I'm transferring it here along with the fond memories of entertaining with my dear friend, Holly!

Ingredients:
1.5 measures Tequila
Splash of cranberry juice
3/4 measure Triple Sec
3 measures Sweet and Sour mix
1/2 a lime
Grand Marnier float