Simple Supper: Black Bean Tostadas with Radishes & Cilantro Onion Relish

We used to eat a simple version of these guys all the time when I was a kiddo. A crunchy tostada with refried beans & cheese never failed to please me. I guess I haven't changed too much because I am still endlessly happy with this modest meal. The building blocks are the same: tostada, beans, cheese but you can add anything you like from that point. Spicy radishes & loads of cilantro-onion relish are my favorite things to pile on. Throw a cold beer in the mix & you're got a perfect simple supper.

Black Bean Tostadas with Radishes & Cilantro-Onion Relish, for 2

4 fresh corn tortillas

1/4 c. vegetable oil

salt to taste

1 can refried black beans*

4 tbsp. queso fresco (can be found in most Mexican grocery stores), crumbled

1 c. romain or ice-burg lettuce, julienned (sliced thinly)

1 - 2 radishes, sliced thinly

1 ripe avocado, sliced thinly

1 - 2 tbsp. scallions, chopped

1 - 2 tbsp. pickled jalapeños

salt to taste

Heat the beans up over medium heat. *If you want to give them an extra oomph throw in a tbsp of bacon fat. Decadent? A bit, but it makes a huge difference. While the beans are heating, heat the vegetable oil over medium-high/high heat until it begins to look glossy & water sizzles when it hits the surface (you can test this by simply flicking a drop off of your finger - careful to keep those digits away from the hot oil!). This should take about 2 minutes. Once the oil is hot add the tortillas, one at a time, & cook until golden & crisp, about 30-45 seconds per side. Set the tortillas aside to drain on a paper towel or bag & salt them while they're still warm.

Once your beans are warm & your tortillas crisped up you're ready to assemble. Layer as you like, but I prefer a scoop of beans topped with queso fresco, avocados, lettuce, radish slices, pickled jalapeños & a bit of cilantro-onion relish (recipe below).

Cilantro-Onion Relish, yields approximately 1 1/2c.

1 yellow onion, minced

1/2 c. fresh cilantro, minced

1 lime, juiced

Chop the onion & cilantro as finely as you can. Mix together on the cutting board & give them one more quick chop. Toss in a bowl with lime juice. This will keep in the fridge for up to a week & is great on beans, tamales, eggs & tacos.

Kitchen to table time: 15 - 20 minutes

Simple Supper: Spaghetti with Kale

It snowed!! Real, actual snow... in Texas... in central Texas! Granted it was scarcely an inch, but here that's enough snow to shut down the city. Don't ask me why, but we just can't handle this snow stuff. Last night while waiting for the "inclimate weather" to hit, I made a big batch of Spaghetti with Kale to get us through the storm. With a kick of red pepper & an extra hearty boost from the kale, this spaghetti really did the trick. Good thing I made a double batch since we're "snowed in."

Spaghetti with Kale, for 2

adapted from Real Simple, Feb '11

1/2 lb. whole wheat spaghetti or capellini

1 small bunch kale, coarsely chopped & stemmed

1 yellow onion, diced

4 - 5 cloves garlic, minced

1 tbsp. olive oil

1 can diced tomatoes (fire roasted if you can find it)

1/4 c. tomato sauce

1/4 c. red wine

1 tsp. red pepper flakes

1/2 tsp. dried oregano

1/4 c. grated parmesan

salt & pepper to taste

Boil the spaghetti according to package directions. Drain & reserve 1/4 c. of pasta water. Meanwhile, heat the olive oil over medium head in a large, deep saute pan or pot. Add the onions & saute until golden, about 4 minutes. Add the garlic, red pepper flakes, oregano & a tsp. or so of salt & pepper, saute 1 minute longer. Add the kale & cook until wilted, about 5 minutes. Add the wine & cook 1 minute, until reduced. Toss in the can of diced tomatoes & tomato sauce & simmer for a few minutes. Add the pasta & reserved water, toss to coat & serve with grated parmesan.

Kitchen to table time: 20 minutes, tops

Simple Supper: Ravioli with Caramelized Fennel & Red Onion

Fennel grows wild on the hills near us. Walking around you smell clean ocean air, eucalyptus & a crisp note of anise; quite different from the heat, dust & occasional hint of oak or moss you grab back in central Texas. You can pick the wild fennel & nibble on it too. It tastes perfect, almost like licorice. Though I never was much of a licorice fan, somehow, despite that fact, it tastes right.

Ravioli with Caramelized Fennel & Red Onion, for 2 - 3
1 package prepared ravioli (cheese, spinach, or mushroom work well)
1 large red onion, sliced
2 bulbs fennel, whites only, sliced thinly (reserve a few fronds for garnishing)
2 cloves garlic, minced
2 tbsp. olive oil
salt to taste
pepper to taste
2 - 3 sliced prosciutto, sliced thinly (optional)

Heat the oil in a skillet over medium-low heat. Once warm, toss in the onions & fennel & salt them. Cook until the begin to caramelize, about 15 minutes, then toss in the garlic & cook 5 minutes more. Salt & pepper to taste.

While the onions & fennel caramelize, prepare the ravioli according to package directions (usually boil for 5 minutes or so). Top the raviolis with the onions, fennel, a few fennel fronds, & if you like, prosciutto.

Kitchen to table time: 25 - 30 minutes

One year ago: Sweet Pea, Spinach & Basil Bisque

Simple Supper: Parmesan Polenta with Eggs and Roasted Mushrooms

Why are eggs so fantastic? I'm convinced they have magical powers. They can be incarnated so many different ways. Scramble, fry, poach, you know them all, I'm sure. Until recently I never considered an egg as a topping, so to speak. Now I'll plop a fried egg on top of most anything: salads, pastas, stir-frys. Runny yolks are especially impressive over this earthy polenta dish.

Parmesan Polenta with Eggs and Roasted Mushrooms, for 3
courtesy of The Kitchn
1 lb mushrooms
1/8 c olive oil
1/4 tsp. pepper flakes
1/4 tsp. coarse salt
1/2 c. polenta
1 c. milk
1 c. water
pinch salt
1/2 c. shredded Parmesan or Romano cheese
3 eggs
chives for garnish

Preheat oven to 475. Chop mushrooms into 1/2 inch pieces then toss mushrooms with oil, pepper flakes, and salt on a baking sheet. Spread in single layer and roast until browned, about 10 mins.

Meanwhile, whisk polenta, milk, water, and salt together in saucepan and bring to a boil over medium heat, covered. After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes.

While polenta is cooking, heat nonstick skillet over medium heat and crack the eggs so that they are sunny side up. Cook about a minute and then add a few tablespoons of water to the skillet. Water will sizzle - cover so the yolks steam and set to your liking.

Mix Parmesean into polenta, plate on a dish, spoon mushrooms over and top with egg. Garnish with snipped chives. Eat and enjoy!

Kitchen to table time: 20 minutes

One year ago today: Bourbon Hot Tea Toddy & Roasted Beet Salad with Seared Chicken Breast & Grilled Bread

Simple Supper: Ginger Turkey Lettuce Wraps

P.F. Chang's China Bistro is a nice family restaurant. It has an approachable menu with things like Sweet & Sour Pork. It looks fancy. Great place to take a date or a mother-in-law. People like it there. I don't. Okay, well maybe with a little arm twisting I'd saddle up for a plate of lettuce wraps.

Ginger Turkey Lettuce Wraps, for 4 - 6
1 lb. ground turkey
1 medium nub of ginger, minced
2 cloves garlic, minced
2 small shallots, minced & divided
1 tbsp. soy sauce, plus more to taste
1/2 tbsp. fish sauce
1/2 tsp. sesame oil
1 tsp. garlic sriracha sauce (or other chili sauce)
salt to taste
2 carrots, shaved
1 green onion, slivered
1 small head of iceberg or bibb lettuce

In a medium bowl, mix the ground turkey with the garlic, ginger, half of the shallots, soy sauce, fish sauce, sriracha sauce & sesame oil. Brown in a skillet over medium heat. Meanwhile, shave slivers of carrot with a vegetable peeler or mandolin & set aside. Peel off whole lettuce leave from the head & use each leave as a "wrap." Fill each "wrap" with a bit of turkey & top with shallot, green onion & carrots.

Kitchen to table time: 15 - 20 minutes

One year ago today: Cornbread Stuffing Meatloaf with Honey Glaze & Checca Penne

Simple Supper: Spicy Soba Noodles with Kale & Mushrooms

Weather doesn't exist here. 70°, sunny, sparkly. Sunny always. It kind of throws you off. In January you'd expect to need a jacket or gloves or something. You don't really though. It's like living in an imaginary world. A Beach Boys/Eagles sort of world where everyone harmonizes & smiles a lot. I kind of like it. I kind of hate it. When chowing down on a bowl of spicy noodles a chill in the air helps. Chill or no, they were good.

Spicy Soba Noodles with Kale, for 4
1 package soba noodles
1 bunch of kale, chopped
2 spicy peppers (jalapeños, habañeros, etc.), minced
1 small nub of ginger, minced
2 cloves of garlic, minced
2 tbsp. soy sauce
1 tsp. fish sauce
4 - 6 large white mushrooms, sliced
1/4 tsp. sesame oil
1/4 tsp. dried cilantro
salt to taste

Bring a pot of water to boil & cook the soba noodles, about 4 - 5 minutes. Drain & reserve a bit of the water.

Remove the stems from the kale & dice them. Coarsely chop the remaining kale leaves. Mince the ginger, peppers & garlic. Slice the mushrooms & dry saute them with a bit of salt in a heated pan until they've lost moisture, about 5 minutes. Then, toss in the remaining ingredients (kale, peppers, ginger, garlic, oil, soy sauce, fish sauce & cilantro). Cook until the kale is wilted then toss in the noodles. Add 1/8 c. of the reserved water & reduce over medium heat.


Kitchen to table time: 20 minutes

One year ago today: Blueberry Smoothie & A Fresh Pantry

Simple Supper: Toasted Walnut, Cranberry, Date & Pancetta Ravioli

My kitchen is completely packed up, save for a few half empty bottles of wine, a paring knife, the coffee pot & an old box of cereal. One skillet & a little Revereware pot lingered on a top shelf up until yesterday afternoon’s packing frenzy. Luckily a cross-town move doesn’t demand demolishing your entire pantry & refrigerator stock, but slimming down doesn’t hurt. With heavy lifting in mind, I decided to cook exclusively from the freezer, pantry or fridge all week. So, while still minimally armed I made this effortless ravioli.

Since concocting this recipe I'm made this dinner no less than three times. It could quite possibly be the perfect fall dinner. The colors are beautiful, the textures are varied, the majority of the ingredients are pantry staples, the sweet/salty play between dried fruit and pancetta is deeply satisfying, & best of all, it only takes a few minutes to make. Like I said, perfect fall meal.

Toasted Walnut, Cranberry, Date & Pancetta Ravioli, serves 2-3
1 package prepared ravioli of choice, spinach, mushroom & cheese all work well*
1/4 c. toasted walnuts
1/4 c. dried cranberries
1/4 c. pitted dates
3 - 4 slices pancetta, sliced thinly
2 tbsp. goat cheese, crumbled
1 tsp. chives, minced
2 small cloves garlic, minced
2 tbsp. olive oil
salt to taste
pepper to taste

Bring water to boil and prepare the ravioli according to package directions (about 5 minutes). Meanwhile, saute the garlic until fragrant in half of the olive oil and a pinch of salt (about 2 minutes). Toss in the cranberries, dates and pancetta.

When the ravioli is done, drain it and add it to the cranberries, dates & and pancetta. Add the goat cheese, walnuts and chives. Drizzle with the remaining olive oil, salt & and pepper. Eat up!

Kitchen to table time: 15 minutes

*As a rule of thumb I usually serve about 6 raviolis per person.
**This recipe was recently featured in The Kitchn's Week Night Meal Contest. Check it out here!

Simple Supper: Walnut, Zucchini & Squash Ravioli

I keep trying to write this post about quick, yummy ravioli & I keep finding myself drawn away by the squealing television. "Let your sooouuul glooooo!" Is it possible for a movie to get funnier each time you watch it? You just can't beat early Edie Murphy. So, before the killer outfits, amazing colors & ridiculous characters of Coming to America pull me further away, let me tell you about this nice little dinner I made last night. With a tight budget, absolutely minimal time & a bare bones pantry this pasta supper was born from the depths of the freezer. A lonely package of ravioli lurked beneath several bags of frozen peas & an empty popsicle box just begging to make an appearance on the dinner table. Left over zucchini & squash from the previous night's pizza sautéed until soft teamed up effortlessly with buttery ravioli. A quick smattering of walnuts, basil & parmesan added a nice fresh flair to an otherwise rich dish & made a lovely little bowl of pasta - warm, cheesy & bright - something I could dive right into. Okay, now I'm tuning back into Mistaa Raandy Waaatsssoon.

Walnut, Zucchini & Squash Ravioli, for 2 - 3

1 package prepared ravioli of choice (cheese, spinach & mushroom all work well)

1/4 c. toasted walnuts

1/2 zucchini, sliced in rounds

1/2 squash, sliced in rounds

3 cloves garlic, minced

4 - 6 basil leaves, chopped

2 tbsp. olive oil

2 tbsp. goat cheese

1/4 c. parmesan cheese, grated

salt to taste

pepper to taste

Bring a salted pot of water to boil & prepare the ravioli according to package directions (about 5 minutes). Meanwhile, saute the garlic in half of the olive oil & a pinch of salt. Once fragrant (about 2 minutes) add the zucchini & squash & cook until soft (about 4 - 5 minutes). Add the drained ravioli, walnuts, basil, goat cheese & parmesan cheese. Toss to combine then salt & pepper to taste.

Kitchen to table time: about 15 minutes

Simple Supper: Balsamic Brown Butter Ravioli

After the butter worship that was Julie & Julia I found myself in the mood for, of course, butter. As luck would have it, the next morning, while getting my Food Network fix, Giada popped on the tube & coaxed me into this recipe. It's not French, but it does boast 6, count 'em, 6 tablespoons of butter & I'm sure Julia would approve of that.

Balsamic Brown Butter Ravioli, for 2
adapted from Giada De Laurentiis
1 package prepared ravioli (mushroom or cheese work best)
1/2 c. toasted walnuts
6 tbsp. unsalted butter
2 tbsp. balsamic vinegar
1/4 c. parmesan, grated
1/8 c. fresh basil, minced
salt to taste
pepper to taste

Bring a salted pot of water to boil. Cook the ravioli (about 4 - 5 minutes).

While the ravioli cooks, melt the butter over medium heat until the foam subsides & it turns a golden brown color (about 3 minutes). Remove from heat for 1 minute. Fair warning: if you get impatient & add the vinegar before the butter has cooled a bit it will splatter all over the place!! Stir in the balsamic vinegar, salt & pepper. At this point, the ravioli should be done. Drain them & toss them in. Add the walnuts, basil & parmesan. Toss to combine & serve.

Kitchen to table time: 15 - 20 minutes.

Simple Supper: Basil BLTs & Quick Roasted Tomato Gazpacho

There's an exchange between two budding love birds in Paper Hearts in a deserted little deli discussing the merits of the BLTs simplicity. They're like an implicit, understood code. Nice & easy, all you have to say is BLT & everyone knows just what you want: bacon, lettuce & tomato. With this ease in mind, I decided BLTs were in order. I added a bit of basil to dress up this classic, so BBLTs if you will. With easy 5 minute gazpacho as a sidekick, this soup & sandwich dinner is a perfect easy supper.

Basil BLTs, for 2

4 slices whole or sprouted grain bread

6 slices bacon

1 ripe roma tomato, sliced thinly

4 large romaine lettuce leaves

2 tbsp. soft goat cheese

4 - 6 large basil leaves

Cook the bacon until crisp in a skillet (or if you really want to shave some time off, in the microwave - on high for about 5 minutes). Let cool. If desired, toast the bread, then spread with goat cheese. Sandwich the bacon, basil, lettuce & tomatoes. Slice in half diagonally & enjoy!

Quick Roasted Tomato Gazpacho, for 2

1 16 oz. can diced tomatoes

1 roasted red pepper

1 small cucumber, cut in chunks

1/3 of a red onion, cut in chunks

1/4 tsp. cumin

1/8 tsp. pimenton

1/4 tsp. oregano

1 tsp. fresh cilantro, minced

2 cloves garlic

salt, to taste

pepper, to taste

In a food processor, puree all ingredients except the tomatoes. In a large bowl fold the vegetable puree into the diced tomatoes & their juice. Serve immediately or refrigerate for 45 minutes to an hour to let flavors meld. Garnish with a thin cucumber slice or two.

Kitchen to table time: 15 minutes

Simple Supper: Cannellini Salad with Goat Cheese & Mint

I just picked up my phone & glanced at the weather for the week & heat is no where in sight. In the dead of August coastal California promises high temperatures below 70F. Not above. Below. That's nearly impossible for me to wrap my mind around. I will forever be tuned to the dog days to Texas summers. So, as I pulled a sweater over my head this morning I still anticipated a hash sun to peel it off of me later in the afternoon. Though I know it won't happen. If, for some strange twist of nature it were blisteringly hot, as August should be, I would dine on this little salad more. So, if you don't have a crisp Pacific breeze keeping you (unusually) cool this salad of cannellinis, tangy goat cheese & fresh crisp mint will certainly do the trick.

Cannellini Salad with Goat Cheese & Mint, for 2

1 16 oz. can cannellini beans

3 tbsp. goat cheese, crumbled (herbed goat cheese works nicely too)

1/2 tsp. lavender, minced finely

1/2 tsp. rosemary, minced finely

1 tsp. min, minced finely

1 tbsp. olive oil

salt, to taste

pepper, to taste

Toss all ingredients together. That's it!

Kitchen to table time: 10 minutes.

Simple Supper: Chorizo Frittata

I plopped this dense, cheesy, pork-filled guy down on the table for our weekly movie night. It was greeted with quizzical glances & tentative forks. Finally the question:

What is this?

What do you mean, what is this? It's a frittata!

Apparently, this crust-less cousin to the more familiar egg dish, quiche, didn't cross my movie mate's table as often (or ever) as it did mine growing up.

While a frittata may look complicated & fussy, nothing could be more simple. They only take a few minutes to make & most things lying around the kitchen taste great in them. Olives, cheese, bacon, herbs, potatoes, spinach, artichoke hearts, peppers, I've even seen it made with (pre-boiled) penne pasta folded in. I love them filled with green veggies, but this hearty version studded with potatoes & chorizo really sticks to the ribs. Next time you find yourself racking your brain trying to come up with a meal that doesn't involve waiting for you local delivery guy to swing by, crack a few eggs & try a frittata. You'll be surprised just how easy it is to whip up.

Chorizo Frittata, for 4 - 6
8 eggs
1 1/2 tbsp. olive oil
1/4 c. milk
1 yellow onion, coarsely chopped
2 - 3 medium waxy potatoes, boiled & cubed
1/2 c. chorizo or soyrizo, a surprisingly delicious veggie substitute (out of the casing)
1/4 c. monterrey jack cheese, grated
1/4 c. bread crumbs
salt to taste
pepper to taste

Preheat the oven to 400F & move your rack to the highest slot. Heat a cast iron (any oven safe skillet will do, but I think cast iron imparts the most flavor), drizzle with olive oil & saute the onions until translucent (about 5 minutes). Add the chorizo & saute until it begins to form little "crumbles." Add to potatoes & fold them into the chorizo.

Beat together the eggs, milk, salt & pepper. Pour the egg mixture over the chorizo/onion/potato mixture & cook 4 - 5 minutes or until the eggs have set on the bottom. Once it begins to firm up, add the cheese & bread crumbs. Drizzle with the remaining olive oil & pop the frittata in the oven. Cook for another 4 - 5 minutes until the top is golden & the eggs have puffed up a bit.

To serve, slice just as you would a quiche or pie.

Kitchen to table time: 20 minutes