Tortellini Chili
c/o Closet Cooking
- 1 tablespoon oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 1+ tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 pound ground beef or turkey
- 6 cups beef broth or chicken broth
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (28 ounce) can diced tomatoes
- 1 tablespoon tomato paste (optional)
- 1 teaspoon oregano
- 8 ounces fresh cheese tortellini
- salt, pepper and cayenne to taste
Directions
- Heat the oil in a pan over medium-high heat, add the onions and saute until tender, about 3-5 minutes.
- Add the garlic, chili powder, paprika and cumin and cook until fragrant, about a minute.
- Add the beef and brown, about 6-8 minutes, before draining any grease.
- Add the broth, beans, diced tomatoes, tomato paste, oregano and tortellini and bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
Crispy Black Bean Tacos with Feta and Slaw
Ingredients
1 (15 oz.) can black beans, drained and rinsed
1/2 teaspoon cumin
salt and pepper
1 1/2 cups broccoli slaw mix
2 teaspoons olive oil
1 tablespoon lime juice
2 scallions, thinly sliced
1/3 cup chopped cilantro
vegetable or canola oil
8 white or yellow corn tortillas
crumbled feta cheese
Bottled hot sauce for serving
1/2 teaspoon cumin
salt and pepper
1 1/2 cups broccoli slaw mix
2 teaspoons olive oil
1 tablespoon lime juice
2 scallions, thinly sliced
1/3 cup chopped cilantro
vegetable or canola oil
8 white or yellow corn tortillas
crumbled feta cheese
Bottled hot sauce for serving
Directions
Place the beans, cumin, and salt and pepper to taste in a bowl and partially mash.
In another bowl, toss the broccoli slaw mix with olive oil, lime juice, scallions and cilantro. Season to taste with salt and pepper, and set aside.
Heat about 3 teaspoons of the vegetable or canola oil in a large nonstick skillet over medium-high heat. Add as many tortillas as you can fit in a single layer. Move the tortillas around in the pan so they're all evenly coated with oil on both sides. After one side is golden brown, flip the tortillas over and spoon some of the bean mixture onto one half of each tortilla. Cook for about 1 minute. Fold the tacos in half and cook until golden brown and crispy, 1-2 minutes per side.
Remove the tacos to a paper towel-lined plate and drain off any excess oil. Open the tortilla and stuff with some of the slaw and crumbled feta. Repeat the process with the remaining tortillas, adding more oil to the pan, as needed. Top with hot sauce, if desired, before serving.
In another bowl, toss the broccoli slaw mix with olive oil, lime juice, scallions and cilantro. Season to taste with salt and pepper, and set aside.
Heat about 3 teaspoons of the vegetable or canola oil in a large nonstick skillet over medium-high heat. Add as many tortillas as you can fit in a single layer. Move the tortillas around in the pan so they're all evenly coated with oil on both sides. After one side is golden brown, flip the tortillas over and spoon some of the bean mixture onto one half of each tortilla. Cook for about 1 minute. Fold the tacos in half and cook until golden brown and crispy, 1-2 minutes per side.
Remove the tacos to a paper towel-lined plate and drain off any excess oil. Open the tortilla and stuff with some of the slaw and crumbled feta. Repeat the process with the remaining tortillas, adding more oil to the pan, as needed. Top with hot sauce, if desired, before serving.
Hamentashen
c/o Stephanie Cooks
Ingredients
2 1/2 cups flour
1/2 cup sugar
1/2 cup oil
2 eggs
1 teaspoon baking powder
3 tbsp orange juice
1/2 cup sugar
1/2 cup oil
2 eggs
1 teaspoon baking powder
3 tbsp orange juice
Raspberry and apricot jam
Directions
1- Preheat the oven to 350.
2- In a bowl combine all ingredients except the jam. Mix well until a dough is formed.
3- Roll dough out onto the counter. Using a drink class cut into circles.
4- Place a small spoonful of jam in the center of each circle. Pinch the sides together and bring the bottom up, forming a triangle around the jam.
