recipes

Cuban Black Beans + Rice

Resource: Hands-On Time: Total Time: Serves:	Real Simple.  March 2009. p. 168 20 minutes 20 minutes 4
	1 cup long-grain white rice 1 tbsp olive oil 1 onion, chopped 1 bell pepper, cut into 1/4-inch pieces 2 cloves garlic, chopped Kosher salt + black pepper 1 tsp ground cumin 2 15.5-oz cans black beans, rinsed 1 tsp dried oregano 1 tbsp red wine vinegar 4 radishes, cut into 1/2-inch pieces 1/4 cup fresh cilantro
	Cook the rice according to the package directions.  Meanwhile, heat the oil in a large saucepan over medium-high heat.  Add the saucepan over medium-high heat.  Add the onion, bell pepper, garlic, 1 tsp salt, and 1/4 tsp pepper + cook, stirring occasionally, until softened, 5 to 7 minutes.  Stire in the cumin + cook for 1 minute. Add the beans, oregano, and 1 cup water.  Simmer, covered, for 10 minutes.  Add the vinegar + smash some of the beans with the back of a fork to chicken. Serve the beans over the rice + drop with the radishes + cilantro.

tip:
Pack this hearty dish for lunch: Simply scoop the beans + rice into large tortillas or pitas.

Lamb Chops w/ Potato-Carrot Pancakes

Resource: Hands-On Time: Total Time: Serves:	Real Simple.  March 2009. p. 166 25 minutes 25 minutes 4
	1/4 cup fresh mint, chopped 1 shallot, chopped 2 tbsp rice vinegar 5 tbsp olive oil Kosher salt + pepper 8 1-inch-thick lamb chops {about 2 lbs total} 2 russet potatoes (1 lb), grated + squeezed of excess water 2 large carrots (1/4 lb), grated
	Heat oven to 400 degrees F.  In a small bowl, combine the mint, shallot, vinegar, 3 tbsp of the oil, and 1/4 tsp each salt + pepper. Heat a large skillet over medium-high heat.  Season the lamb with 3/4 tsp salt + 1/4 tsp pepper.  In b atches, brown the chops, about 2 minutes per side; transfer to a baking sheet.  Roast for 4 to 6 minutes for medium-rare. In a bowl, combine the potatoes + carrots.  Form into 4 pancakes.  Heat the remaining oil in a large nonstick skillet over medium heat.  Cook pancakes until browned, 4 to 6 minutes per side.  Serve with the lamb + mint sauc

tip:
Several lamb cuts work in this recipe.  Rib chops have a long bone + are great for entertaining, though they can be pricey.  Loin chops look like little T-bone steaks and have more meat.  Budget-friendly shoulder chops are even bigger: just 2 or 3 will need 4 people.

Bacon-wrapped pork loin w/ cherries

Resource: Hands-On Time: Total Time: Serves:	Real Simple.  March 2009. p. 147 15 minutes 1 hour + 30 minutes 6
	1 2-lb piece boneless pork loin 1/2 tsp ground allspice Black pepper 1/2 cup dried cherries, chopped 1/2 cup fresh flat-leaf parsley, chopped 1 tbsp whole-grain mustard 6 sclies bacon 1 tbs currant jelly 1 tsp red wine vinegar
	Heat oven to 350 degrees F.  Season the pork with the allspice + 1/2 tsp pepper + place on a rimmed baking sheet. In a small bowl, combine the cherries, parsley, + mustard.  Spread evenly over the pork.  Lay the bacon slices crosswise over the park, overlapping them slightly + tucking the ends underneath.  Roast for 45 minutes. In a small bowl, combine the jelly + vinegar.  Brush over the bacon + continue roasting until an instant-read thermometer registers 150 degrees F, 10 to 15 minutes more.  Let rest at least 10 minutes before slicing.

how to prepare and freeze the rest
After covering the pork with the cherry mixture + bacon, wrap it tightly in plastic wrap, place in a large freezer bag, and freeze for up to 3 months.  To cook, thaw the pork overnight in the refrigerator.  Gently pat the pork dry with paper towls and follow the roasting + glazing instructions.

Spinach Pesto + Pasta

Resource: Hands-On Time: Total Time: Serves:	Real Simple.  March 2009. p. 146 15 minutes 20 minutes 6
	1 lb fettuccine 1/4 cup walnuts 2 cloves garlic 1/2 lb baby spinach (about 10 cups) 1/3 cup olive oil 1/2 cup grated Parmesan Kosher salt + black pepper 1 tbs grated lemon zest
	Cook the pasta according to the package directions.  Drain + return it to the pot. Meanwhile, in a food processor, pulse the walnuts + garlic until chopped.  Add the spinach, oil, 1/4 cup of the Parmesan, and 1/4 tsp each salt + pepper.  Puree until smooth, scraping down the sides of the processor bowl as necessary. Add the pest to the pasta and toss to combine.  Sprinkle with the lemon zest + the remaining 1/4 cup of Parmesan before serving.

how to prepare and freeze the rest
Make the pesto + transfer it to a freezer container or bag.  Freeze for up to 3 months.  To use, thaw in a bowl of cold water or overnight in the refrigerator.  Follw the recipe instructions for the pasta + sprinkle with the lemon zest + 1/4 cup Parmesan.  Or try the pesto on chicken, fish, pizza, or sandwiches.

Roasted Shrimp w/ Peppers + Lemon

Resource: Hands-On Time: Total Time: Serves:	Real Simple.  March 2009. p. 146 15 minutes 30 minutes 4
	1 cup long-grain white rice 1 red bell pepper, thinly sliced 1 lemon, thinly sliced 6 sprigs fresh thyme 4 scallions, halved lengthwise + sliced into 1-inch pieces 1/4 tsp crushed red pepper 2 tbsp olive oil Kosher salt + black pepper 1 lb frozen large peeled + deveined shrimp, thawed 1/2 tsp paparika
	Heat oven to 450 degrees F.  Cook the rice according to the package directions. Meanwhile, in a large bowl, toss the bell pepper, lemon, thyme, scallions, crushed red pepper, 1 tbsp of the oil, and 1/4 tsp each salt + black pepper.  Spread on a rimmed baking sheet {reserving the bowl}. Add the shrimp to the bowl + toss with the paparika, the remaining tbsp of oil, 1/2 tsp salt, + 1/4 tsp pepper.  Nestle the shrimp in the bell peppers on the baking sheet.  Roast until the shrimp are cooked through and the bell peppers are tender, 10 to 12 minutes.  Serve over the rice.

how to prepare and freeze the rest
No need to thaw the shrimp.  Just divide all the ingredients among 4 freezer bags and freeze for up to 3 months.  To cook, transfer the frozen ingredients to a baking sheet + roast at 450 degrees F for 30 to 35 minutes.  Serve with cooked long-grain white rice.