When inviting friends to dinner, it can be tricky to accommodate food tastes and dietary restrictions. My solution is to serve a casserole.
SANTA FE SPICY BAKED BLACK BEANS
Preparation time: 30 minutes
Cooking time: 1 hour
Yield: 8 servings
1 tablespoon vegetable oil
1 large white onion, diced
1/2 cup each: ketchup, tomato juice
2 tablespoons dark brown sugar
1 medium tomato, seeded, chopped
1/4 cup each: cider vinegar, red wine vinegar, molasses
1-2 tablespoons pureed chipotle chili peppers in adobo sauce, see note
2 dried ancho chili peppers, softened in hot water, drained, stemmed, see note
3 cans (15 ounces each) black beans, preferably low-sodium, rinsed, drained
Salt to taste
1/2-1 cup water if needed
For serving, warm corn tortillas, diced tomato, minced cilantro, sliced green onions, sour cream, optional
1. Heat oil in 1-quart saucepan over medium-high heat. Add onion; stir constantly until softened, about 4 minutes. Add remaining ingredients (start with 1 tablespoon chipotle puree) except beans, salt and water; stir well. Add more chipotle to taste. Simmer, uncovered, for 10 minutes.
2. Puree mixture in food processor fitted with metal blade or blender. (Can be made a few days ahead and refrigerated, or freeze for as long as 3 months.) Put sauce and beans in 2-quart casserole; mix.
3. Heat oven to 350 degrees. Bake, covered, 1 hour. Adjust salt; add water if mixture is too thick. Serve hot with tortillas and garnishes, if using.
Note: Canned chipotle chilis in adobo sauce and dried ancho chili peppers can be found in ethnic sections of supermarkets and in Spanish markets. Puree the contents and freeze the excess in ice cube trays. Pop out the frozen cubes and freeze for easy access; a small amount goes a long way.
Nutritional information per serving: 305 calories, 58 g carbohydrates, 15 g protein, 3 g fat, 0 mg cholesterol, 260 mg sodium, 15 g dietary fiber, 0 g saturated fat, 8% calories from fat.
Nutritional analysis by Jodie Shield
BAKED PENNETTE WITH VEGETABLES AND CHEESE
Preparation time: 30 minutes
Cooking time: 50 minutes
Standing time: 10 minutes
Yield: 6 servings
1 tablespoon olive oil
5 cups vegetables, such as mushrooms, zucchini, eggplant, roasted peppers, diced into 3/4-inch pieces
1/2 teaspoon each: fennel seeds, salt
Red pepper flakes to taste
1 jar (26 ounces) spicy pasta sauce
3-4 cloves garlic, minced
10 ounces pennette or penne, cooked according to package directions, drained, tossed with 1 tablespoon olive oil
3 cups shredded skim mozzarella or Monterey Jack cheese
For serving, grated Parmesan cheese
1. Heat oven to 350 degrees. Heat oil in 12-inch, non-stick skillet over medium-high heat. Add vegetables and fennel seeds. Sprinkle with salt and red pepper flakes; stir constantly until just beginning to soften, about 3 minutes. Stir in pasta sauce and garlic; adjust seasoning.
2. Transfer mixture to large bowl; add pasta and toss well. Layer 1/2 pasta in greased shallow, 10-cup baking dish. Sprinkle with 1 1/2 cups shredded cheese. Top with remaining pasta and cheese.
3. Bake, loosely tented with foil, 35 minutes. Remove foil; bake until sizzling with browned edges of cheese, 10-15 minutes. Let rest 10 minutes before serving. Pass Parmesan cheese separately.
Note: Shredded cheese also can be stirred into pasta mixture all at once instead of layering.
Nutritional information per serving: 324 calories, 56 g carbohydrates, 10 g protein, 8 g fat, 0 mg cholesterol, 845 mg sodium, 6 g dietary fiber, 1 g saturated fat, 22% calories from fat.
Nutritional analysis by Jodie Shield
BAKED THREE-CORN PUDDING WITH CRISPY CRUMBS
Preparation time: 20 minutes
Cooking time: 50 minutes
Yield: 4 servings
Corn pudding:
2 cups fresh corn kernels cut from cob, about 3 large ears
6 large green onions with 2 inches of greens, thinly sliced, about 1/2 cup
1 can (8 1/2 ounces) creamed corn
2 tablespoons each: vegetable oil, masa harina or yellow cornmeal
1 large egg, beaten
1/4 cup milk
Generous 1/4 teaspoon each: ground cumin, salt
Bread crumb topping:
1 cup fresh bread crumbs from 2 slices firm white bread, crusts removed, crumbed in food processor
2 tablespoons melted butter
Salt to taste
1. Heat oven to 350 degrees. For corn pudding, put all ingredients in medium bowl; mix well. Transfer to greased shallow, 4-cup baking dish.
2. For crumbs, toss with melted butter; adjust salt. Sprinkle evenly over pudding.
3. Bake uncovered until golden brown and sizzling, about 50 minutes. Serve hot.
Nutritional information per serving: 368 calories, 51 g carbohydrates, 9 g protein, 16 g fat, 70 mg cholesterol, 640 mg sodium, 9 g dietary fiber, 5 g saturated fat, 39% calories from fat.
Nutritional analysis by Jodie Shield
