Dayrecipe Food Community

Active time: 40 min Start to finish: 40 min

Makes 6 servings.

INGREDIENTS

• 2large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
• 2 1/2tablespoons olive oil
• 2 1/2teaspoons balsamic vinegar
• 1 1/2teaspoons salt
• 1/4cup fresh lime juice
• 2lb skirt steak, halved crosswise
• 2 1/2teaspoons coarsely ground black pepper
• 18flour tortillas
• 1cup fresh cilantro leavesaccompaniment:tomatillo or tomato salsa; lime wedges
• special equipment:metal skewers or a grill basket

DIRECTIONS Prepare grill for cooking.

Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt.

While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes.

Pat steak dry, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare. Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices.

While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total. Serve steak, onions, cilantro, and salsa all wrapped in tortillas.

Cooks’ note:
° If you aren’t able to grill, onions (no need to skewer) and steak can be cooked in a lightly oiled well-seasoned ridged grill pan over moderately high heat and tortillas can be toasted over gas (hold with tongs) or directly on top of electric burners. Cut skirt steak into pieces to fit in grill pan and grill in batches without crowding.

Active time: 1 1/2 hr Start to finish: 2 1/4 hr

Makes 6 servings.

INGREDIENTS

• for chiles
• 12medium to large fresh poblano chiles (2 1/4 lb)for tomato sauce
• 1(14- to 16-oz) can whole tomatoes including juice
• 3large garlic cloves, chopped
• 1/4cup chopped fresh cilantro
• 1/4teaspoon sugar
• 1/4teaspoon salt, or to taste
• 2tablespoons olive oilfor goat cheese sauce
• 1cup heavy cream
• 2teaspoons dried epazote* (optional)
• 8oz soft mild goat cheese
• 1/4teaspoon salt, or to tastefor spinach filling
• 4(3/4-lb) bunches spinach, coarse stems discarded
• 2tablespoons olive oil
• 1/4cup raisins
• 1/4teaspoon salt, or to tasteto assemble dish
• 3tablespoons olive oil
• 6(6-inch) corn tortillas, halved
• 1cup cooked black beans, rinsed and drained if cannedspecial equipment:a 2- to 2 1/2-quart shallow flameproof casserole dish (about 2 inches deep; not glass)
• garnish: toasted pine nuts

DIRECTIONS Prepare chiles:
Lay 4 chiles on their sides on racks of gas burners and turn flames on high. Roast chiles, turning with tongs, until skins are blackened and chiles are tender, 4 to 6 minutes. (Or broil all 12 chiles on rack of a broiler pan about 2 inches from heat, turning, until skins are blackened, 8 to 10 minutes.) Transfer immediately to a large bowl and cover with plastic wrap. Roast remaining 8 chiles in same manner, then let stand 20 minutes.

When cool enough to handle, peel chiles, then open flat and discard seeds and stems, wiping with paper towels or dunking in a bowl of water briefly, if necessary, to remove seeds. If chiles taste very spicy, cut out ribs with scissors to make them milder.

Make tomato sauce:
Purée tomatoes with juice, garlic, cilantro, sugar, and salt in a blender. Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then add sauce (be careful of splattering) and simmer, stirring, until thickened and reduced to about 1 cup, about 6 minutes.

Make goat cheese sauce:
Gently simmer cream, with epazote if using, in a small heavy saucepan, covered, 10 minutes. If using epazote, pour cream through a fine-mesh sieve into a bowl, pressing on and discarding epazote. Return cream to pan. Whisk in goat cheese and salt and heat over low heat, whisking until smooth.

Make spinach filling:
Blanch spinach in batches in a large pot of boiling salted water 1 minute, transferring with a slotted spoon to a large bowl of cold water to cool. Drain in a colander, pressing on spinach with back of a spoon to remove excess water, then coarsely chop.

Heat oil in cleaned nonstick skillet over moderately high heat until hot but not smoking, then sauté spinach and raisins, stirring, 2 minutes. Stir in salt and transfer filling to a plate.

Fry tortillas and assemble dish:
Preheat oven to 350°F.

Heat oil in cleaned nonstick skillet over moderately high heat until hot but not smoking, then fry tortillas 2 halves at a time, turning over once, until just crisp, about 1 minute total. Transfer tortillas to paper towels to drain.

Spread 1/4 cup tomato sauce over bottom of casserole dish. Arrange half of tortillas on top, then spread another 1/4 cup tomato sauce on top and sprinkle evenly with black beans. Arrange 4 poblanos flat over black beans to cover, then spread half of spinach filling evenly over chiles and drizzle with 1/4 cup goat cheese sauce. Make another layer with 4 chiles, remaining spinach filling, and another 1/4 cup of goat cheese sauce, then cover with remaining 4 chiles.

Cover chiles with remaining tomato sauce, spreading evenly, then top with remaining tortillas. Cover tortillas with remaining goat cheese sauce, spreading evenly.

Bake lasagne, covered with foil, in middle of oven until bubbling and heated through, 25 to 30 minutes.

Preheat broiler. Remove foil and broil about 3 inches from heat until top is bubbling and beginning to brown, about 2 minutes.

Cooks’ notes:
• Chiles can be roasted and peeled 1 day ahead and chilled, covered.
• Tomato sauce, goat cheese sauce, and spinach filling can be made 1 day ahead and chilled separately, covered. Reheat goat cheese sauce before proceeding.
• Lasagne can be assembled (but not baked) 1 hour ahead and kept, covered, at room temperature.

* Available at Latino markets and Kitchen/Market (888-468-4433).

Jennifer Smith of Tyler, Texas, writes: “Now that I’m a stay-at-home mom, I cook more than I used to. My husband and I have discovered that dining out with a 16-month-old is messy at best, so we tend to eat in. Even then, cooking is a challenge, since my daughter is always underfoot.

My husband and I like simple comfort foods, so I don’t have to spend too much time preparing elaborate meals. I just keep plenty of garlic and herbs on hand to spice up whatever I’m making. My must-have pantry staple is flavored petite diced tomatoes. They’re great in chili and my black bean soup.”

Makes 4 servings.

INGREDIENTS

• 2tablespoons olive oil
• 1onion, chopped
• 1carrot, chopped
• 4garlic cloves, chopped
• 2teaspoons ground cumin
• 1to 2 teaspoons chopped jalapeño chile with seeds, divided
• 215- to 16-ounce cans black beans, undrained
• 115-ounce can petite diced tomatoes in juice
• 1 1/2cups low-salt chicken broth
  chopped fresh cilantro
• chopped green onions
• crumbled feta cheese

DIRECTIONS Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

Canned chipotle chilies — which give this dish a smoky depth — are available at Latin American markets and many supermarkets. Top the chili with chopped cilantro and green onions, and serve sides of corn bread and spinach salad. For dessert, try lemon sherbet with sugar cookies.

Makes 6 servings.

INGREDIENTS

• 6tablespoons olive oil
• 112-ounce onion, coarsely chopped (about 3 cups)
• 1large yellow bell pepper, chopped
• 1 1/2tablespoons cumin seeds
• 4teaspoons minced canned chipotle chilies
• 315-ounce cans black beans, well drained
• 214 1/2-ounce cans diced tomatoes with roasted garlic
• 2cups vegetable broth

DIRECTIONS
Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and cumin seeds; sauté until onion is soft and golden, stirring frequently, about 10 minutes. Add chipotle chilies and stir 30 seconds. Add black beans, diced tomatoes with juices, and vegetable broth; bring to boil. Reduce heat to medium. Simmer uncovered until liquid is reduced by half, stirring occasionally, about 30 minutes. Transfer 2 cups chili to processor. Blend to coarse paste; return to pot. Simmer chili to thicken, if desired. Season chili to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium-low heat before serving.)

Add corn bread, a crunchy chicory salad, and peach pie for summer supper at its best.

Makes 6 servings.

INGREDIENTS

• 2cups purchased fresh tomato salsa
• 1cup corn kernels, cooked
• 1cup well-drained canned black-eyed peas
• 1small green bell pepper, chopped
• 1/4cup chopped fresh cilantro
• 1small jalapeño chili, seeded and finely chopped (about 2 tablespoons)4pounds purchased fully cooked baby back pork ribs with barbecue sauce

DIRECTIONS Combine salsa, corn, black-eyed peas, bell pepper, cilantro, and jalapeño in medium bowl. Season to taste with salt and pepper.

Prepare barbecue (medium-high heat). Grill ribs until heated through, about 10 minutes. Cut racks into 4-rib sections or cut into individual ribs. Serve with corn and black-eyed-pea salad.