spicy black bean burritos

Though I might be a bit of a Tex-Mex snob, I am not above a visit to Chipotle on occasion; their barbacoa is the stuff of  legends. But now that I've drastically lessened the amount of meat in my life, I've found myself forced to stick to their black beans, which -- I'm sorry Willie Nelson, I really did love your adorably animated Chipotle commercial -- are bland, boring and nothing to write home about.

This problem is easily remedied by homemade burrito bar. With a little corner-cutting, it doesn't take nearly as long as you'd think: I had this all ready in 20 minutes with the assistance of prepared rice and guacamole.

had to use microsoft paint instead of photoshop for labels,
sorry for the kindergartenness of it...

I, like a total amateur, forgot to put cheese on mine -- there were just too many moving parts. And B, like a total amateur, ate his with a knife and a fork -- this, which borders on dealbreaker territory, is a transgression for which he must thoroughly atone. I'm fairly certain it is the eighth deadly sin.

Recipes for the beans and peppers are below; you can figure out the rest. I used Spanish rice from the box (yes, I am ashamed), 100-calorie burrito-sized whole-wheat tortillas, light sour cream, jarred salsa and pre-made guacamole (stop judging me!) Set everything out separately and frantic burrito assembly will surely ensue.

Throw in a few dishes of slow-cooked carnitas and barbacoa, some chips and queso and, of course, plenty of tequila and margaritas, and these would be the makings of a very fun dinner party.

spicy chipotle-brewed black beans
1 can organic black beans
1 small can chipotles in adobo
1 bunch chopped scallions
Chili powder
Cumin
Garlic powder (embarrassing but true, I was out of fresh garlic)
Tabasco

Mix beans with chipotles in adobo and scallions in small saucepan; use kitchen scissors to cut up chipotles in sauce. Add chili powder, cumin, garlic powder and Tabasco, stir well. Cook over medium heat for five minutes or so, then lower heat and simmer for as long as your stomach can stand it (minimum of 15 minutes, maximum of 1 hour). Serve with a slotted spoon to strain out some, but most certainly not all, of the cooking liquid.

charred peppers and onions
1 green bell pepper, sliced
1 onion, sliced
1/2 TBSP butter
salt & pepper

Melt butter in skillet over medium-high heat. Add peppers and onions and DO NOT stir. Season with salt and pepper and let cook for 4 minutes, then carefully flip over with spatula to char other side.

b's mom's mac 'n' cheese

When a man says "my mom makes the best _____," it is cause to swing into full-blown Barney Stinson mode: "Challenge accepted."

So B's mom gave me her mac 'n' cheese recipe, and I did my best to not only do it justice but to also put my own spin on it with a sprinkling of panko bread crumbs, an extra layer of cheese and a shower of ground black pepper.

queso es la vida

b's mom's mac 'n' cheese

1 lb. whole grain pasta (used shells)

1.5 lb. cheddar (used wisconsin)

1 8 oz. carton fat-free half 'n' half

panko bread crumbs

pepper mill

Preheat oven to 375; boil pasta. Mix noodles with some half 'n' half and one pound of cheese. Sprinkle top with panko bread crumbs and cover with the rest of the cheese. Bake, covered, for 45 minutes; remove foil and bake 5-10 more minutes or until cheese is browned on top.

red pepper parmesan brussels sprouts

If I could go back in time and tell 7-year-old me that grown-up me would love brussels sprouts, I am fairly certain there would be much pointing and laughing from 7-year-old me. Burgeoning adulthood has brought with it a palate that not only tolerates but actually seeks out cruciferous vegetables.

bonjour, mon ami.

Roasting these lil baby cabbages really brings out their sweetness without any of the bitter flavors or that funky sulfur smell; adding onions and red peppers to the mix lends a sweet edge, too.

red pepper parmesan brussels sprouts
quartered brussels sprouts
sliced onions
sliced red bell peppers
salt & pepper
garlic powder (or whole peeled garlic cloves)
extra virgin olive oil
parmesan cheese

Preheat oven to 425. Toss first six ingredients and spread in single layer on baking sheet. Roast for 25 minutes, sprinkle with parmesan, add back to oven for three more minutes to melt cheese.

caramelized onion and cherry tomato ragout

If you're anything like me, you realize how truly rare it can be to actually finish a pint of cherry tomatoes before they pass on to a better place. So instead of throwing a third of the package down the garbage disposal at the end of the week as per usual — and because these particular tomatoes were organic, plump, firm and begging to be cooked — I got saucy.

it's amore

This is insanely simple; no bells and whistles here. It does take awhile — ragouts are to be cooked slow and low — but the long simmer time makes up for the short list of ingredients by steeping the deepest flavors of each element. I tossed it with pasta for this particular lunch, but it would be just as good on pizza...maybe even my low-cal version, perhaps...

caramelized onion and cherry tomato ragout

quartered cherry tomatoes
diced onion
minced garlic
balsamic vinegar
water
salt and pepper
crushed red pepper
extra virgin olive oil & butter
parmesan cheese

Sautee onions over lowwwww heat in a little bit of butter/olive oil mix, stirring occasionally. Add garlic and crushed red pepper after 10 minutes. After about 15 minutes, when the onions are nearly caramelized (really caramelized, not just softened), stir in tomatoes, splashes of balsamic vinegar, dashes of salt and pepper. Toss in a little water (start with 1/4 cup, add in more if mixture looks dry) and bring mixture to a boil for a very quick minute or two, stirring constantly and smushing the tomatoes in the pot. Return heat to low, cover and simmer for an hour, stirring occasionally.  Remove from heat and let stand to thicken before serving. Toss with pasta and parmesan.