A Couple of Recipes

First a couple of recipes.

ONE


This first one has quickly become one of our favorites and it's so quick and easy.
Double-Bean Burritos
{I also add pre-cooked chicken to the salsa and black bean mixture. One of the times I cooked this, Eric and Hess were working on the sprinkler system, so I let the salsa, black bean, and chicken mixture simmer for a long time. It was the best this recipe tasted. I did not include the lime wedges.}

Yield
6 servings (serving size: 1 burrito)

Ingredients
1 (3 1/2-ounce) bag boil-in-bag brown rice
1 cup chunky bottled salsa
1 (15-ounce) can black beans, rinsed and drained
6 (10-inch) flour tortillas
6 tablespoons bean dip (such as Frito Lay) {or refried beans}
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1 peeled avocado, cut into 6 slices
12 cilantro sprigs
6 lime wedges (optional)

Preparation
Cook rice according to package directions, omitting salt and fat.

While rice cooks, combine salsa and black beans in a small saucepan (and chicken, if you wish); cook over medium heat 5 minutes or until thoroughly heated (or simmer for a long time for a more infused taste). Stack tortillas; wrap stack in damp paper towels. Microwave at high 25 seconds or until warm.

Spread 1 tablespoon bean dip over each tortilla; top each tortilla with 1/4 cup rice, 1/3 cup black bean mixture, 2 tablespoons cheese, 1 avocado slice, and 2 cilantro sprigs; roll up. Serve with lime wedges, if desired.

Nutritional Information
Calories:503 (29% from fat)
Fat:16.4g (sat 4.9g,mono 7.5g,poly 2g)
Protein:16.1g
Carbohydrate:72.9g
Fiber:7.7g
Cholesterol:18mg
Iron:4.1mg
Sodium:905mg
Calcium:211mg
Cooking Light, MARCH 2005

TWO


The second recipe was posted in The Denver Post- it was in the food section which on that day included many different recipes for bars. I made this brownie recipe tonight. We both really liked it.
{I did not use the nutmeg or crème fraîche. Heck, I don't even know how to pronounce "crème fraîche". I think it's just a fancy French word for Cool Whip.}

Spice-Dusted Brownies
Created by Alice Medrich
From "O: The Oprah Magazine Cookbook"

Nearly flourless and intensely rich, these brownies are a chocoholic's dream!

Ingredients:Makes 16 large or 25 small brownies

Brownie:
8 ounces bittersweet chocolate (70 percent)
6 tablespoons unsalted butter
2 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 cup all-purpose flour

Crust:8 tablespoons (1 stick) unsalted butter , melted
1/4 cup sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
2/3 cup shelled walnuts , coarsely chopped
1 cup chilled creme fraiche , for topping
Whole nutmeg
Position a rack in lower third of the oven; preheat oven to 350°. Line bottom and sides of an 8" x 8" baking pan with foil, and set aside.

To make brownie: Place chocolate and butter in top of a double boiler over almost-simmering water. Stir frequently until chocolate is melted and mixture is smooth and very warm to touch.

Remove from heat and set aside. In a medium bowl, beat eggs, sugar, vanilla and salt at high speed with an electric mixer, until mixture is thick and light in color, 3 to 4 minutes. Stir in flour. Scrape in warm chocolate mixture and fold with a rubber spatula until just combined. Set aside until needed.

To make crust: In a medium bowl, combine melted butter, sugar, vanilla and salt. Stir in flour, then walnut pieces. Turn out into pan; press dough evenly across bottom. Bake until crust is fully golden brown, 15 to 20 minutes.

Remove pan from oven, but leave oven on. Scrape brownie batter onto hot crust and spread evenly, swirling surface. Return to oven and bake just until a toothpick inserted in two or three places comes out clean, 20 to 22 minutes. Set pan on a rack to cool. (If serving brownies warm, cool just long enough to remove from pan without cracking.) To remove brownies from pan, lift edges of foil. Transfer to a cutting board. Gently slide a thin spatula between crust and foil; slide brownies off foil.

To serve, cut with a heavy knife. Whip crème fraîche just until it holds shape. Divide brownies among serving plates and grate nutmeg over brownies (use a Microplane or nutmeg grater to get the topping just right). Top with a dollop of crème fraîche and a little more grated nutmeg.

Note: Crème fraîche is similar to sour cream but lighter and milder. If you can't find it in your local market, substitute sour cream, unsweetened whipped cream, or a mixture of both.