Black Bean Chili Rellenos

4 poblano peppers
15oz can black beans, rinsed and drained
1/2 chopped onion
2 garlic cloves, mashed
1/2 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
lard or canola oil for frying

Batter
3 eggs, room temperature
3 TBS Tapioca starch or flour
1 TBS water

Brush peppers with olive oil and place on a cookie tray. Place under broiler until skin blisters. Turn frequently. Put peppers into a glass bowl and cover with clear wrap to steam for 30 minutes. When cooled off, peel skin. Cut a 3"-4" slit in peppers. If desired remove seeds and membranes.

In a skillet cook onions and garlic in olive oil over medium heat until translucent. Add cumin and chili powder until fragrant. Mix in beans, salt and pepper. Spoon bean mixture into peppers.

Separate egg whites and yolks into separate bowls. Whip egg whites until soft peaks form (don't use a plastic bowl; egg whites won't get frothy). In separate bowl, beat yolks, water, flour and 1/2 tsp salt. Fold into egg white mixture, carefully.

Heat lard or oil in a skillet over medium heat. Spoon egg mixture into hot oil in the shape of pepper. Place pepper on top. Spoon some egg onto top of pepper. Flip pepper after 5 minutes of frying. Remove from skillet.

Lemon Poppy Seed Muffins

1 cup flour or gluten free all purpose flour
2 tsp. Baking powder
1/2 tsp baking soda
pinch of salt
1/2 cup white sugar
2 tsp cooking oil
1/2 cup milk
2 eggs
Juice and zest from one lemon
2 Tbs poppy seed

Preheat oven to 350F.

In a mixing bowl combine flour, baking powder baking soda, salt and sugar. Make a well in the center. Add eggs, oil, milk, lemon juice and zest, and poppy seeds. Mix until combined. Don't over mix.

Spray muffin tins with non-stick spray or use paper baking cups. Spoon batter into muffin cups. Bake about 18 minuntes or until toothpick comes out clean. These muffins don't brown. Cool on a wire rack. Makes 12

Provencal Peppers

This recipe calls for yellow peppers to contrast with the filling, but red ones were on sale so I used those. I have even included pics :)

4 yellow bell peppers
1 TBS olive oil
1 red onion, sliced
1 zucchini, diced
4 oz mushrooms, sliced
1 garlic clove, crushed
14 oz can chopped tomatoes
1 TBS tomato paste
1/3 cup pine nuts (optional)
2 TBS torn fresh basil
1/2 cup shredded cheddar cheese
salt and pepper to taste

1. Preheat oven to 350F. Fill a saucepan with water and heat to boiling. While waiting for water to boil, heat oil in saucepan over medium heat. Add onions, zucchini, mushrooms and garlic. Saute for 3 minutes.

2. Stir in tomatoes and paste, then bring to a boil. Reduce heat and simmer for 15 minutes. Stir occasionally. Remove from heat and stir in basil and pine nuts.

3. Cut bell peppers in half lengthwise. Remove seeds. place in boiling water, 2 or 3 at a time, covering in water, to blanch for 3 minutes.

4. Place peppers in a long glass baking dish. Fill them with vegetable mix. Cover dish with foil and bake for 20 minutes. Remove foil and sprinkle with cheddar and cook uncovered for 5-10 minutes.

Serve with brown and wild rice or garlic bread.

Sun-dried Tomato and Parmesan Carbonara

6oz tagliatelle pasta (I didn't have any, so I used spaghetti)
10 sun-dried tomatoes in olive oil, drained
2 eggs, beaten
2/3 cup heavy cream(If you don't have any just add 1Tbs butter to 2/3 c. whole milk)
1 Tbs whole grain mustard
2/3 cup finely grated Parmesan cheese
12 torn, fresh basil leaves (start with 8 and then add more as needed. Fresh is VERY strong)
salt and pepper to taste

Boil pasta until al dente. Remove from heat.

Cut tomatoes into small pieces. Beat eggs, cream and mustard in a mixing bowl until smooth and combined. Don't let mixture get frothy.

Drain pasta. Put pasta on low heat. Mix in cream mixture, Parmesan, tomatoes and basil leaves. Cook on low for one minute or until mixture thickens. Salt and pepper to taste.

Minestrone with Pesto

Here's the basic recipe form the cookbook. I didn't have any pesto, so I put in some fresh sweet basil from my herb garden. I used chicken stock, since I didn't have any vegetable stock. This recipe has a lots of prep work and only a short cooking time; it took me an hour total to finish cooking this.

3 TBS olive oil
1 large onion, finely chopped
1 Leek, sliced
2 carrots, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
2 potatoes, peeled, and diced small (I used red skin)
6 1/4 cup of vegetable stock or hot water, or a combination of both
1 bay leaf
1/4 tsp dried thyme, or one fresh sprig
3/4 cup peas, fresh or frozen
2-3 zucchini, finley chopped
3 medium tomatoes, finely chopped
2 cups of cooked beans (cannellini or chickpeas)
3 TBS pesto
Parmesan cheese, finely grated

Heat the oil in soup pot. Add in onions and leeks; cook 5 minutes. Add carrots, celery and garlic and cook over moderate heat for 5 minutes. Add in potatoes and cook 2-3 minutes more.

Pour in broth and herbs. Bring to a boil and then reduce to a simmer for 10-12 minutes. Salt and pepper to taste.

Stir in peas if fresh and the zucchini. Simmer 5 minutes. Add frozen peas, if not using fresh. Cover pot and simmer 5-8 minutes or until potatoes are softened.

At 10 minutes before serving add in beans and simmer for 10 minutes. Stir in pesto and serve with parmesan.

Omelet with Beans

I got this from a vegetarian cookbook and found it to be a nice light luncheon dish. I didn't have sesame seeds, so I substituted cheddar cheese for a topping.

2Tbs olive oil
1 Tsp sesame oil
1 onion, chopped
1 red bell pepper, diced and seeded
2 celery ribs, chopped
14 oz can small white beans (cannellini or northern(navy))drained
8 eggs
3 Tbs sesame seeds
salt and pepper to tatse

Heat the olive and sesame oil in a 12" cast iron or heat proof skillet. Add onion, bell pepper, and celery. Cook until softened, without coloring.

Add the beans and cook until heated through.

In a medium bowl beat eggs ans season with salt and pepper. Pour over ingredients in the pan.

Stie in egg mixture until it begins to stiffen. Then allow to firm over low heat until firm for 6-8 minutes.

Preheat broiler. Sprinkle with sesame seeds and brown under the broiler.

Cut into 8 wedges and serve with a green salad and crusty bread.

Wild Rice and Chicken

1 cup of brown and wild rice mixed (HEB sells a good one in a resealable bag)
2 1/2 cups chicken broth
2 stalks of celery sliced
1 cup chopped, cooked chicken or leftover thanksgiving turkey*
celery salt to taste or just plain salt

Cook in a covered saucepan for about 40 min, stirring as needed and serve hot. Makes for great lunch leftovers too.

*You can omit the chopped chicken and serve with grilled chicken on the side.