Cocoa Brownies with Browned Butter and Walnuts

Really delicious fudgy and chewy brownies. You probably have all the ingredients already in your pantry. It was pretty easy to make and the long total time is just if you wait until it's totally cooled (I dare you to wait that long before taking a bite!)

Bon Appetit, February 2011

Prep: 20 minutes

Total: 4 hours 50 minutes (includes cooling time)

Makes 16

Nonstick vegetable oil spray

10 tbsp (1 1/4 sticks) unsalted butter, cut into 1-inch pieces

1 1/4 cups sugar

3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)

1 tsp vanilla extract

2 large eggs, chilled

1/3 cup plus 1 tbsp unbleached all purpose flour

1 cup walnut pieces

Position rack in bottom third of oven; preheat to 325. Lin 8x8x2 inch metal baking pan with foil, pressing oil firmly against pan sides and leaving 2 inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 tsp water, vanilla, and 1/4 tsp (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD can be made 2 days ahead. Store airtight at room temperature.

Black Bean Chili with Butternut Squash

A very hearty vegetarian chili. Start early because it takes awhile to make. A good thing to have simmering on the stove on a cold winter's day. I thought it needed a lot of salt and it definitely helped adding the sour cream to it. Travis added hot sauce as well.

Bon Appetit, February 2011

Prep: 1 hour

Total: 3 hours 30 minutes

10 Servings

1 1/2 tbsp olive oil

2 onions, chopped

8 garlic cloves, chopped

2 1/2 tbsp chili powder

1 tbsp ground coriander

2 14.5 oz cans fire-roasted tomatoes

1 lb dried black beans, rinsed

2 chipotle chilies in adobo, minced

2 tsp dried oregano (preferably Mexican)

Coarse kosher salt

1 2 1/4-lb butternut squash, peeled, seeded, cut into 1/2 inch cubes (about 3 cups)

1/2 cup quick-cooking bulgur

Sour cream

coarsely rated hot pepper Monterey Jack cheese

Diced red onion

Chopped fresh cilantro

Pickle jalapeno rings

Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.

Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickle jalapeno rings.

Pasta with Chickpeas and Charred Tomatoes

This was good. I left out the olives like usual, but I think they were missed. I was trying to think of something to substitute, maybe capers? I'm not sure.

Bon Appetit, February 2011

Prep: 30 minutes

Total: 30 minutes

4 Servings

8 oz penne pasta

1/2 cup purchased plain hummus

2 tbsp extra-virgin olive oil

2 12-oz bags cherry tomatoes

1 15-oz can chickpeas (garbanzo beans) drained

3 garlic cloves, pressed

1 tsp smoked paprika

1/2 cup halved pitted Kalamata olives

1/2 cup chopped fresh cilantro

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Whisk hummus into liquid.

Meanwhile, heat oil in large heavy skillet over high heat. Add cherry tomatoes; sprinkle with salt and pepper. Cook until blackened in spots, shaking skillet occasionally, about 8 minutes. Mix in chickpeas, garlic, and smoked paprika. Crush some of tomatoes to release juices. Add pasta and enough hummus mixture to coat. Mix in olives and cilantro; season with salt and pepper.

Ziti with Skillet-Roasted Root Vegetables

I really liked this recipe. It's a good meatless meal. I substituted the beets for a turnip and therefore left out the beet greens. I think I might have let the vegetables cook for a little too long or cut them too small because they pretty much turned into mush and in the picture in the magazine you can still see the vegetables looking like vegetables.

Bon Appetit, January 2009

Prep: 50 minutes

Total: 50 minutes

4 Servings

2 tbsp olive oil

2 1/2 cups coarsely chopped red onion

2 cups 1/2 inch pieces peeled parsnips

2 cups 1/2-inch pieces peeled red-skinned sweet potatoes (yams)

2 cups 1/2-inch pieces peeled golden beets, greens coarsely chopped and reserved

1 tbsp chopped fresh rosemary

1 2/3 cups (about) vegetable broth, divided

1 lb ziti or other tubular pasta

2 tbsp (1/4 stick) butter

1 1/2 cups grated Parmesan cheese, divided

Heat oil in large nonstick skillet over high heat. Add onion and all vegetables except beet greens; saute until vegetables begin to soften and brown, 8 to 9 minutes. Add rosemary; stir 1 minute. Add 1 cup broth, bring to boil. Reduce heat to medium, sprinkle with salt and pepper. Cover skillet and cook until vegetables are tender, stirring occasionally, 15 to 18 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot.

Stir beet greens and butter into vegetables; add to pasta. Stir in 1 cup Parmesan and more vegetable broth by 1/2 cupfuls to moisten. Season with salt and pepper. Serve with remaining Parmesan.