A Fahy Family recipe since 2001, adapted from The Moosewood Cookbook by Mollie Katzen
Refritos (refried beans)
2 cans pinto beans
2-3 T olive oil
2 cups minced onion
6 cloves garlic, pressed
1 small bell pepper, minced
2 tsp. ground cumin
1 1/2 tsp. salt
generous pinch black pepper
Heat olive oil in a skillet. Add onions, about half the garlic, cumin and 1/2 tsp. salt. Sautee over medium heat until onions are soft and translucent. Add the green pepper, sautee another five minutes or so, add the rest of the garlic and season with pepper.
Turn the heat to low, add the beans and mix well. Mash with a fork or potato masher. Cook for a few minutes more. Serve right away or store in fridge or freezer until it’s time to reheat – refried beans reheat beautifully.
Serve over plain cooked rice, stuffed into green pepper halves and baked, or in tostadas….
A tostada is an open-faced, multi-layered Mexican sandwich with many layers contrasting layers piled on a crispy corn tortilla. Spread a large table with dishes of tostada ingredients, and let everyone build their own creation, including but not limited to:
Refritos of course!
Hot sauce and or salsa
Deep-fried corn tortillas or tortilla chips – the round flat kind
chopped hard-cooked egg
chopped sweet pickled peppers or pimientos
grated cheese – mild white or cheddar
finely shredded cabbage or lettuce
chopped tomatoes, cucumbers, mushrooms…whatever
I worked as an artist assistant for artist Chuck Hinman in the 80’s; he and Jan lived in a huge loft on Bowery, next-door to where the New Museum of Contemporary Art is now. Use Arborio rice if you have it.
Saute onions and garlic in olive oil, add beans and orange rind and simmer for 10 to 15 minutes. Serve over rice topped with chopped scallions and drizzled with the best olive oil and balsamic vinegar you have.
1/2 lb pasta (preferably gemelli)
1 cup grated cheddar (preferably extra sharp)
4 tbsp cream cheese
2 tbsp minced chives
1 teaspoon minced fresh chili pepper
Cook pasta. Drain, return to pot, and add the remaining ingredients. Season with salt and pepper to taste.
Found this at my local Kroger and spiced it up a bit. You may like it or not, but it is definitely unique and I thought it was delicious. (-Connor)
1 cups heavy cream
3 cups diced apple
2 tsp ground cinnamon
2 cup diced butternut squash
1 large sprig rosemary
1/3 cup panko breadcrumbs
1 lb ground turkey
1/2 lb fettuccini
1/2 cup grated extra sharp cheddar cheese
(Step 0: chop squash and apple if you haven’t already. Should be roughly 1 cm cubes)
Step 1: add 4 tbsp of the heavy cream, chopped rosemary leaves, panko breadcrums, ground turkey to a mixing bowl.
Step 2: add apples, cinnamon, olive oil, and squash to a saucepan. Add salt and pepper. Cook on medium high for about 5 -10 minutes. Lower heat, add remaining heavy cream, and the stem of the rosemary plant. Cook another 5 minutes.
Step 3: Roll turkey mix into 1 inch balls. Fry with some oil until quite browned on all sides
Step 4: Remove rosemary stem from sauce mix. Puree in blender. Return to saucepan and season with salt and pepper. Add pasta and cheddar cheese and mix thoroughly on low heat if necessary.
Step 5: Serve pasta with meatballs. Top with rosemary and more cheddar.
Adapted from “The Barrio Vegetarian” Peace Corps Philippines. We were there 1989-1990 and we still make this, especially in the late fall when our CSA shares are bountiful. Gado-gado is a dipping sauce served with a platter of vegetables, tofu and hard-boiled eggs.
1 onion finely chopped
3 cloves of garlic, pressed
1 chili pepper minced
oil for sauteing
1/2 to one cup boiling water
1 c chunky peanut butter
1/2 teaspoon honey or sugar
1 lime, juiced – the original recipe calls for 3 kalamansi, a tiny green citrus fruit
1 teaspoon grated ginger
salt to taste
1/2 coconut milk (evaporated milk in the original)
SERVE WITH –
according to the original recipe:
green beans, blanched or raw
hard-boiled eggs, prepared in advance
tofu, cubed and sauted in advance
different colored sliced peppers
Prepare vegetable platter ahead of time and sprinkle lemon or lime juice over the veggies. Have the hard-boiled eggs peeled, leave them whole or cut them in half. Saute the tofu until browned.
Saute the onion and garlic in oil in a wok until soft, add peppers and cook a little more. Add the peanut butter to the pan and then gradually stir in the boiling water, whisking until smooth. Add all the other ingredients except coconut or evaporated milk and cook over low heat for another 10 minutes. Stir in the milk and simmer for a few more minutes. Pour into a serving dish and serve.
1. Cook 1 lb of shaped pasta and set aside (elbows, shells, rotini etc.)
2. Mash the avocado and with the other sauce ingredients until well blended
1 ripe avocado
1/3 cup mayonnaise
1/3 cup sour cream
1 to 2 tablespoons lemon juice
1 clove garlic, pressed or minced
freshly ground black pepper
3. Add the herbs and vegetables, mix gently to combine and serve.
up to 1 cup parsley leaves and stems, chopped
1/2 cup basil leaves, chopped
1 pint cherry tomatoes, halved
Add fresh peas, baby spinach, zucchini ribbons, and/or mini fresh mozzarella balls; chop and add celery, peppers, and/or mushrooms.
A good quick dinner. Connor likes this, William not so much. The original name of this recipe was “pasta with green clam sauce” but we usually omit the spinach so I’ll add that at the end as an option.
1/3 c olive oil
4 cloves garlic, pressed
2 bottles clam juice* or stock (8 ounce) – can replace one with chicken broth
2 cans chopped clams in clam juice (6 ounce each)*
1/2 c dried bread crumbs
1 lb vermicelli, spaghetti, fettuccine or linguini
salt & freshly ground pepper to taste
1. Put the water on for the pasta. When it boils, add the pasta and cook until just al dente. Before draining reserve 1 cup of the cooking water.
2. Heat olive oil in a saucepan over low-medium heat. Add garlic and saute for about a minute until just fragrant, don’t let it brown. Add the clam juice (and broth if using that). Drain the clam juice from the two cans of chopped clams and add that too. Now add the bread crumbs and reduce to a simmer.
3. Return pasta to its cooking pot over low heat. Add the canned clams and simmering sauce and toss to mix. Add enough of the reserved pasta coking water to make the pasta very moist. Season lightly with salt and generously with fresh ground pepper. Serve immediately.
IF YOU LIKE IT GREEN
Cook 1 ½ to 2 lbs spinach in a large pot of salted water for about 30 seconds, until just wilted. Remove from water with tongs or a slotted spoon and place in a colander in the sink to drain. You can now use this vitamin enriched water to cook your pasta. Add the spinach to the pasta with everything else at step 3.
* We recommend Maine made!
Adapted from “The Garden-Fresh Vegetable Cookbook” page 72