Damian and I made this mac and cheese that was dangerously good.
We cut up some spinach slivers too to make it seem a tiny bit healthy.
Ingredients:
1/2 lb. Pasta cooked al dente (about 8 minutes). 1⁄2 cup grated parmesan cheese
2 cups shredded cheddar cheese
3 cups milk
1⁄4 cup butter
2-1/2 tbs. flour
2 tbs. butter
1⁄2 cup bread crumbs
1 pinch paprika
Directions:
1. Cook the pasta al-dente.
2. In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux.
3. Add milk to roux slowly, stirring constantly.
4. Stir in the cheeses, and cook over low heat until all cheese is melted and the sauce is a little
thick.
5. Put pasta in a large casserole dish, and pour sauce over it. Stir well.
6. Melt a little more butter in a skillet over medium heat. Add bread crumbs and brown. Spread
over the pasta and cheese to cover. Sprinkle with a little paprika.
7. Bake at 350 for 30 minutes. Serve

Black Bean Burgers with Chevre and Guacamole

Heather and I haven't had too much trouble in our shift to pescatarianism and this recipe from allrecipes definitely helped. Really quick and easy and satisfied my burger craving. We added a little extra egg and bread crumbs to make sure the patties would hold. We then topped them off with some chevre and guacamole.

Ingredients:

-1 can black beans drained

-1/2 green bell pepper
1/2 onion
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Moosewood chili recipe

I've made this recipe twice this winter and I love it. The best part is the bulgur. And it looks so pretty in my orange pot! Naomi, heather and I made it with the amazing cornbread recipe (even better with blue flour!). With wine from Dad!

Ingredients:
2 1/2 cups kidney beans but I've used all kinds
6 cups water (if the beans are raw- if not use about 24-32 ounces)
1 cup tomato juice
1 cup bulgur
2 teaspoons olive oil
4 garlic cloves
1 1/2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
1 teaspoon basil
1 tablespoon chili powder (I added jalapeno too)
1 tablespoon cumin ground
salt and black pepper, dash cayenne pepper to taste
1 cup green bell pepper
2 cups tomatoes, fresh, chopped
juice from 1/2 lemon
3 teaspoons tomato paste
3 teaspoons dry red wine
1/4 cup parsley leaves

Directions
1. Cook beans
2. Heat tomato juice to a boil. Pour hot tomato juice over raw bulgar.
Cover and let stand at least 15 minutes.
3. Saute onions and garlic in olive oil.
4. Add carrots, celery and spices. Then peppers
5. Combine beans, bulgar, sautéd vegetables, tomatoes, lemon juice, tomato paste, and wine and heat together