Spicy Black Beans and Zucchini Quesadillas

My experience in the kitchen has been more successful than not, but I haven't reached the level of confidence yet to just start experimenting at random and throwing ingredients together to make magic happen. Thank goodness for all the food blogs! This meal needed to meet three key requirements: use zucchini; be vegetarian-friendly; and most of all be fast and easy with minimal cleanup. I found this recipe on Green Lite Bites and it turned out to be just what I was looking for. Not only was it a satisfying dinner but I even made some tasty eggs with the leftovers the next morning!



Spicy Black Beans and Zucchini
1 small diced onion (I added more because, well, I love onions)
1 small zucchini, diced
Salt and pepper, to taste
1 tsp chili powder
1/2 tsp cumin
1 can black beans, drained and rinsed
2 tbsp salsa (I used some homemade pico de gallo that was on hand)
Non-stick cooking spray

Spray pan with cooking spray and heat over medium heat. Add onions and cook until softened. Add zucchini and cook another 2-3 minutes. Sprinkle mixture with spices. Stir in beans and salsa and cook another 2-3 minutes until warmed through.

Roasted Eggplant Parmesan

I've always loved the color of eggplant (aubergine if you're feeling sassy) but have found it more difficult to enjoy the vegetable itself. The health and environmental benefits of eating vegetarian meals are well-documented and I'm trying to incorporate more of these into our diet. To help with the transition I'm using a lot of eggplant and mushrooms to help our meals have that "meaty" feel without actual meat. Don't be surprised to see a lot more of both around these parts! This recipe, while good, needs some modifications to be more authentic. First, I wouldn't call it "eggplant parmesan" as it ended up more like a lasagna and totally lacked in breadcrumbs - the best part! Roasting the eggplant first did add a nice layer of flavor and I'll try that technique with some other recipes.


Roasted Eggplant Parmesan (adapted from Good Housekeeping)
2 small eggplants, ends trimmed, cut into 1/2" thick slices
1/4 cup olive oil
1/2 tsp salt
1 28oz can plum tomatoes, drained and chopped (I used fresh as they were on hand)
1/4 tsp black pepper
1/3 cup chopped fresh parsley (I omitted)
4 oz shredded mozzarella cheese (about 1 cup)
1/2 cup freshly grated Parmesan cheese

Preheat oven to 450 degrees. Place eggplant slices on cookie sheets and brush oil on both sides. Sprinkle with 1/4 tsp salt. Roast 15 minutes; turn slices and roast until browned and tender, about 20 more minutes.

Meanwhile, in large skillet, combine tomatoes, remaining salt and pepper; heat to boiling over medium heat. Reduce heat to low; cook, stirring occasionally, until tomatoes have thickened, about 20 minutes.

Turn oven to 400 degrees. In shallow casserole dish, layer half of eggplant and top with half tomato sauce. Sprinkle with half mozzarella. Repeat layers; top with grated Parmesan.

Cover loosely with foil. Bake until bubbling, about 10 minutes. Remove dish from oven and let stand about 10 minutes prior to serving.

Stuffed Portabella Mushrooms Caprese

Oh, how I love summer and the abundance of fresh tomatoes and basil. I make some variation of the Caprese salad at least every week and sometimes even every day during those warm, long days. But alas, winter has finally officially hit the city and there will be no more denying it. So what's a girl to do? Slap it all on a portabella mushroom cap, pop it in the oven, and enjoy all the delicious flavor while watching the snow fall outside.


Stuffed Portabella Mushrooms Caprese
Portabella mushroom caps, 1 per person
Olive oil
Fresh basil
Tomato
Balsamic vinegar
Mozzarella cheese (I used shredded since it was on hand, but sliced would be fine)
1-2 tbsps plain bread crumbs
Salt and pepper to taste

Preheat oven to 375 degrees. Gently wipe mushroom caps with damp towel and remove stems. Brush tops lightly with olive oil and bake 3-4 minutes. Remove from oven and layer basil, tomato, dash of balsamic, salt and pepper, and cheese. Top with breadcrumbs. Bake about 10 minutes or until cheese is melted and starts to bubble. Place under broiler 2-3 minutes until cheese is golden brown.