Poco-Cocoa

So now that I’ve shared with you my favorite breakfast, I decided to go ahead and share one of my favorite snacks (I have lots of favorite snacks). It’s a very complicated recipe, dating back to ancient times, full of bold flavors and enticing smells. It’s a banana. With chocolate syrup.

I guess it kind of reminds me of a banana split, without the ice cream. Not that I don’t like ice cream, I just don’t love ice cream. When I was little I never wanted to order a banana split, even though it was considered the ultimate treat, because there just wasn’t enough chocolate, there was too much ice cream, and who wants pineapple and strawberries mixing in there, too? This just cuts to the chase. Bananas and chocolate.

I also wanted to share another recipe that I tried, though I don’t have a good photo of it. I have made calabacitas (Spanish for squash) many times, using different recipes as well as just throwing it all together. Last week I tried a new recipe, and I’m sticking to it. The lime juice and cilantro add such a fresh flavor to the squash. I served this with pinto beans, grated cheese, and homemade corn tortillas. Total comfort food.

Notes: I used a mix of zucchini and pattypan squash (a gift from a guest at the B&B), frozen corn, and two roasted Anaheim or New Mexican green chiles.

Calabacitas

• 1/2 onion, chopped
• 2 tomatoes, chopped
• 1 cup sliced zucchini, yellow squash, or other summer squash
• 1/2 cup whole kernel corn
• 1 mild chile, roasted, peeled, and chopped
• 3 cloves garlic, minced
• 1/4 cup minced fresh cilantro
• 1 teaspoon chili powder
• Juice of 1 lime

In a large skillet, braise the onions with the tomatoes until soft and tender. Add the remaining ingredients, cover, and cook about 10 minutes, or until the squash is tender.

Variations: Saute some mushrooms (button, shiitake, or portabello) along with the onion. Add about 2 cups of any variety cooked beans to make this a one-pot meal.

Makes 4 servings.

Source: Flavors of the Southwest Vegetarian Style by Robert Oser.

I used to love to watch Space Ghost, Coast to Coast, a wacky cartoon show that featured Brak, a little alien guy who made up silly songs. One of his songs goes something like this:

Lima, lentil, soy, and pinto,
Navy, northern, and garbanzo,
Kidneys and frijoles negros,
I love beans!

I love beans, woo woo woo!
I love beans, how ’bout you?
High in fiber, low in fat.
Hey, I bet you didn’t know that!

When I eat beans I sit in my own little cloud.
Nobody comes to visit me in my little cloud.
I don’t know why. Maybe it’s ’cause I’m cuttin’ muffins. Because-

I love beans, hey hey hey!
I love beans every day!
Beans are an excellent source of protein.
I love beans, dinky-doo!

My sentiments exactly. Except for the cloud part.

Usually I make black beans, because Justin likes them, but this week I went for pinto. They’re so smooth and creamy, with just a hint of garlic and bits of tomato. My mom will probably wrinkle her nose as she reads this recipe, since she NEVER puts onions in her beans!

These are seriously good and seriously easy. Just plan ahead for soaking and simmering time.

Pinto Beans with Tomatoes and Serrano Chiles

• 2 cups pinto beans, soaked
• 1 small onion, halved and peeled
• 3 garlic cloves, 1 whole, 2 minced
• 1 1/2 teaspoons salt
• 3 tablespoons olive oil
• 4 tomatoes, diced
• 2 serrano chiles, finely diced
• 1/4 cup chopped cilantro

Put the beans in a pot with 2 quarts of water and boil hard for 10 minutes. Skim off any foam, then add the onion and whole garlic clove. Lower the heat and simmer for 45 minutes. Add salt and continue cooking until beans are soft, about 30 minutes more. Remove the onion and garlic.

Heat the oil in a skillet over medium heat. Add the tomatoes and their juice, chiles, cilantro, and minced garlic. Cook briskly, pressing on the tomatoes until they break up and thicken into a sauce, about 10 minutes. Add the sauce to the beans and simmer for 15 minutes more.

Makes 6 servings.

Adapted from Vegetarian Cooking for Everyone by Deborah Madison.