Frijoles Charros

1 lb dry pinto beans
1/2 onion, diced
1 15 oz can diced, fire roasted tomatoes ( about 2 cups)
¼ to ½ cup sliced pickled jalapeno peppers, to taste
salt to taste
3 cloves garlic, sliced in half
salt pork

*optional seasonings* (used - to taste)
black pepper
onion powder
garlic powder
cumin
smoked paprika

*optional ingredients* (did not use)
4 oz chorizo 
4 oz bacon fried and chopped 

** Cooking the beans
Rinse beans and check for rocks.
To cook the beans place 1 lb of dry pinto beans in a pot. Cover with water and bring to a boil. Allow to cool.  Add onion, garlic, and seasoning (no salt yet). Return to a boil and reduce heat to cook on medium heat about one hour or a little bit longer until they are tender. Stir in the tomatoes and peppers. Simmer for 30 more minutes.
Add water if necessary. The consistency shouldn't be too thick. Add salt to taste right before serving.

Fry the bacon until crisp. Drain away most of the grease and add chorizo to the skillet at medium heat and cook until heated through - add to beans when tomatoes and peppers are added.

Recipe from L. Rollins

Sweet Cranberry-Stuffed Acorn Squash

1-2 acorn squash
1T butter, melted
1T + 2t brown sugar
1/4c cranberries
1/2c apple or pear, peeled and cubed (1/2")
1/4c old fashioned oats
1/4t ground cinnamon
1/8c almonds, toasted & sliced

Halve an acorn squash lengthwise and scrape out the seeds.
Brush the flesh with 1 Tbsp. melted butter, then sprinkle with 1 Tbsp. dark brown sugar.
In a medium bowl, mix cranberries, apple or pear, old-fashioned oats, ground cinnamon, remaining dark brown sugar, and  toasted sliced almonds.
Spoon mixture into squash halves, dividing equally, and dot with 2 Tbsp. butter.
Bake in a 400 degree oven for 55 minutes, then cover with foil and bake until squash is tender, 15-20 minutes longer.
Let cool slightly.

bonappetit.com

Williams-Sonoma's Grill-Roasted Vegetables with Basil Pesto

For the pesto:
1/4 cup pine nuts, toasted
2 garlic cloves, coarsely chopped (4, left whole)
1/4 tsp. kosher salt, plus more, to taste
1/4 tsp. freshly ground pepper, plus more, to taste
2 cups lightly packed fresh basil leaves
1 cup extra-virgin olive oil
1 1/2 tsp. fresh lemon juice
1/4 cup grated Parmigiano-Reggiano cheese


1 large eggplant, about 1 lb., trimmed and cut into slices 1/2 inch thick
3 zucchini, about 1 lb. total, trimmed and cut into slices 1/2 inch thick
2 ears of corn, shucked (3)
Extra-virgin olive oil for brushing
Kosher salt and freshly ground pepper, to taste
2 red bell peppers, each about 1/2 lb., seeded and cut lengthwise into quarters (left whole)

Directions:
To make the pesto, in a food processor, combine the pine nuts, garlic, the 1/4 tsp. salt and the 1/4 tsp. pepper. Pulse until the mixture is finely chopped. Add the basil leaves. With the motor running, pour the olive oil through the feed tube in a slow, steady stream and process until the mixture is smooth(may not need the entire cup). Transfer to a bowl and stir in the lemon juice and cheese. (add while in the blender and pulse to combine) Adjust the seasonings with salt and pepper. Set aside.

Prepare a charcoal or gas grill for indirect grilling over high heat (400°F). Generously oil the grill rack.
or use stove top grill

Brush the eggplant and zucchini slices and the corn with olive oil. Season the vegetables all over with salt and pepper. (do not salt and pepper the vegetables)

Place the bell peppers, skin side down, on the grill rack directly over the heat source. Place the eggplant, zucchini and corn on the grill rack away from the heat source and cover the grill. Roast the peppers until the skins are blistered and charred, 5 to 7 minutes. Roast the corn, turning 1 or 2 times, until lightly charred, about 5 minutes. Roast the eggplant and zucchini, turning once, until lightly charred and softened, 3 to 5 minutes per side. As the vegetables are done, transfer them to a cutting board, covering the peppers with aluminum foil in a bowl to sweat. 

Cut the corn kernels from the cobs and transfer to a serving bowl. Cut the eggplant and zucchini into 1/2-inch dice and add to the bowl.(cut zucchini slices in half, eggplant in half, then thirds) Peel away the skins from the bell peppers, cut the peppers into 1/2-inch dice (strips) and add to the bowl. Add 2 to 4 Tbs. of the pesto (1/2 the pesto) and toss gently to coat the vegetables. Season with salt and pepper. Serve immediately and pass the remaining pesto at the table. Serves 6.

Parmesan Squash and Zucchini Bake

4 medium-sized yellow squash and/or zucchini, sliced lengthwise and then into 1/4 inch slices
(about 8 cups sliced squash) (seeded)
1 Tbsp olive oil
1 Tbsp minced garlic
1 Tbsp fresh thyme leaves or 1/2 tsp dried thyme
2 tomatoes, sliced (seeded and chopped)
1/4c (total) diced red and/or green bell peppers
1 leek, white and light green portions, halved lengthwise and cut crosswise into 1/4-inch slices
1 green onion, white and light green portions, halved lengthwise and cut crosswise into slices
2 eggs
1/3 cup light sour cream
1 cup crumbled feta (not tightly packed)
2 T grated parmesan cheese
1 T lemon juice
salt and pepper - to taste


Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing.
Heat oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don't overcook!  Remove from heat and add tomatoes. (Sauteed garlic, thyme, leeks, peppers, onions, and tomatoes long enough to combine the flavors - did not allow any to get tender) 

Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl. Place half of the squash into the bottom of the casserole. Cover with half the tomato mixture. Sprinkle on some salt and pepper then spread 1/2 of the egg mixture over the top. Repeat with remaining squash, tomato mixture, and egg mixture. Top with additional feta and Parmesan if desired.
Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.

Favorite Family Recipes 2012

Herb-Roasted Potato Wedges

4 large Russet potatoes (2)
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon rosemary
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon black pepper
If you're using fresh herbs, triple the quantity of the herbs.

Preheat the oven to 400 F.
Scrub the potatoes clean.  Cut each potato in half lengthwise.  Cut each half into 3-4 wedges, (cut wedges into thirds) according to your size preference.  Place the potatoes in a bowl, add the olive oil and all remaining ingredients and toss multiple times to evenly coat the potatoes.

Spread the potatoes onto a large baking sheet.  Bake for 30-35 minutes, or until lightly browned and crispy, turning them over on their other side with a spatula after 20 minutes.  Serve immediately.

The Daring Gourmet

Summer Squash and Zucchini Skillet

2 medium yellow summer squash
2 medium zucchini
3 tablespoons olive oil
3 cloves garlic, finely minced (pressed)
1 to 2 tablespoons chopped fresh basil, or 1 teaspoon dried leaf basil
1 teaspoon dried leaf oregano
1/2 teaspoon onion powder
Dash dried marjoram
2 tablespoons chopped fresh parsley (omitted)
6 to 12 cherry tomatoes or grape tomatoes, cut in quarters (1 can diced tomatoes, drained)
Preparation:
Cut zucchini and summer squash into quarters, lengthwise, then cut in thin slices (chunks). Heat olive oil over medium heat; add zucchini, summer squash, and garlic and sauté, stirring frequently, until tender.
Meanwhile, combine remaining ingredients. When squash is tender add the tomato and herb mixture to the pan. Continue cooking, stirring, for just a couple of minutes, until hot and well combined.
Place uncovered in 350 degree oven for 20 minutes
Sprinkle with parmesan cheese & serve
Serves 4 to 6.