Rosie's Cozy Kitchen: Veggie Tacos

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This was a great meal for a hot night, and so easy to throw together. Add-ons can include cheese, avocado, greens, red onion or thinly-sliced radishes. Go crazy! I start by putting four flour tacos on a warm grill and spreading with shredded cheese. Close grill and let cheese melt.


Filling

  • 15 oz. can of black beans, drained

  • Kernels from two ears grilled corn

  • Diced sweet red pepper or veggie of choice

  • Fresh cilantro, salt, and pepper to taste

    Crema

  • 8 oz. container of sour cream

  • two tablespoons green chiles, drained

  • two tablespoons fresh lime juice

  • Fresh cilantro, salt, and pepper to taste


Rosie's Cozy Kitchen: Three-Bean Salad

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Instructions:

  1. Prepare dressing in jar with lid and shake well. Set aside.

  2. Drain and rinse all beans.

  3. After chopping red onion, place in small bowl of ice water and a splash of vinegar.

  4. Mix beans, pepper, celery, and cilantro in large bowl.

  5. Drain onion well and add to bean mixture.

  6. Remove garlic clove. Pour dressing over salad and mix well. Add salt and pepper to taste. This gets better after marinating, so can be prepared a day ahead.

While I’m a fan of all things grilled in the summertime, some hot nights you just want what my mom used to call “a cold supper.” Though this dish is fine as a side—and one I often bring to family BBQs—I like it as a main with a green salad or another vegie on the side. Feel free to swap out the beans and herbs with those of your choice.

Salad Ingredients:

  • —a 15 oz. can of black beans

  • —a 15 oz. can of garbanzo beans

  • —a 15 oz. can of small navy beans

  • —a red bell pepper, diced

  • —2 stalks of celery, diced

  • —1/2 red onion, quick pickled

  • —1/2 cup cilantro or parsley, roughly chopped

  • salt and pepper to taste

Dressing:

  • 1/4 cup olive oil

  • 2 tbs. fresh lime juice

  • 2 tbs. apple cider vinegar

  • 1 garlic clove, peeled and bruised

  • 1 tsp. of salt/fresh ground pepper

Rosie's Cozy Kitchen: Tortelloni with Pancetta and Greens

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Today’s offering from the kitchen features tortelloni, a larger and somewhat softer version of the more well-known tortellini. The recipe may be made with either kind of pasta.

Tortelloni with Pancetta and Greens

A 16 oz. bag of good quality frozen tortelloni or tortellini

4 to 6 oz. of pancetta, cubed

1 tablespoon of olive oil

5 oz. of baby spinach, or leafy green of your choice

1/4 cup half and half

Salt and pepper to taste

Grated parmesan cheese for serving

 

1) Set the pasta water to boil in a large saucepan. Use olive oil spray to coat another heavy bottomed pan—one large enough to accommodate the pasta— and set the heat to medium high. When sides of pan are hot, brown the pancetta to a crispy golden brown. Set pancetta aside in a bowl.

2) Pour off excess fat, but leave a nice coating in the pan, as well as any brown bits of pancetta that might be left behind. Heat a scant tablespoon of olive oil in the pan, and add spinach. Once spinach is wilted, about two minutes, season with salt and pepper, remove from pan and set aside.

 3) When pasta is cooked, drain it in a colander and pour into the pancetta pan, which should be set over low heat. Add spinach and pancetta. Pour the cream over the mixture and quickly stir it into the pasta until all ingredients are well-coated and cream is thickened and heated through.  Serve immediately with freshly grated cheese.