Acorn Squash Lasagna | Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine | Bourbon-Roasted Apple-Cheddar Quesadilla | Butternut Gnocchi with Roasted Shallot Sauce | Camp Stove Pad Thai | Caramelized Onion and Goat Cheese Pizza (Light) | Cuban Black Bean Patties with Pineapple Rice | Pappardelle with Roasted Garlic and Truffle Oil | Peanutty Cabbage Rolls | Potato Soufflés with Chive Crème Fraiche | Risotto with Spinach and Manchego Cheese | Savory Pumpkin Cannelloni with Sage Cream Sauce | Thinnest Crust Pizza with Ricotta and Mushrooms | Tortilla and Black-Bean Pie
Acorn Squash Lasagna
Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine
The goat cheese rounds are baked at a high temperature to crisp the breadcrumb coating and heat the cheese just enough to melt when you cut into one.
6 cups (1-inch) cubed peeled kabocha or butternut squash (about 2-1/4 pounds)
1 large red bell pepper, cut into 1-inch pieces
1-1/2 tablespoons olive oil, divided
Cooking spray
1 teaspoon salt, divided
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
2 (4-ounce) packages goat cheese
1/2 cup dry breadcrumbs
1-pound uncooked fettuccine
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
Rosemary sprigs (optional)
Preheat oven to 425°.
Place squash and bell pepper in a large bowl. Add 1 tablespoon oil; toss well. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, rosemary, and black pepper. Bake at 425°F for 40 minutes, stirring once.
Place goat cheese in freezer 10 minutes. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet. Bake at 425° for 6 minutes.
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining 1-1/2 teaspoons oil, remaining 1/2 teaspoon salt, red pepper, and garlic, tossing to coat. Place 1-1/4 cups pasta in each of 8 shallow bowls; top each serving with about 1/2 cup squash mixture and 1 goat cheese round. Garnish with rosemary sprigs, if desired.
Yield: 8 servings. Source: Cooking Light, December 2006
Nutrition Per Serving: Calories 423(30% From Fat); Fat 14.1g (Sat 7.4g, Mono 4.2g, Poly 0.7g); Protein 17.8g; Cholesterol 30mg; Calcium 290mg; Sodium 439mg; Fiber 2.7g; Iron 2.1mg; Carbohydrate 54.7g.
Bourbon-Roasted Apple-Cheddar Quesadilla
6 Tart (green) apples, peeled and cut into 1/4-inch cubes, or thinly sliced to make life easier
2-3 tablespoons butter
1 tablespoon brown sugar
1-2 tablespoons Kentucky bourbon
8-10 ounces English white cheddar, grated
4-6 flour tortillas
dash chipotle powder
Preheat oven to 375°F
In a large roasting pan melt 2-3 tablespoons of butter. Add the apples and roast in 375°F oven for about 10-15 minutes, stirring a couple of times. Make sure they don’t burn (longer on lower heat is fine if you have a hot oven). Sprinkle with brown sugar and splash in some good Kentucky bourbon- deglazing the pan. Roast about 10 minutes more or until browned and soft.
Assemble quesadilla: Sprinkle bottom of one flour tortilla with just enough cheese to cover (not too much – you don’t want soggy tortillas). Spread about 1/2 cup or so of the apple mixture over that, distributing it evenly. Sprinkle with chipotle powder (regular chile powder will do in a pinch but it’s the chipotle that clinches it – chipotles are jalapenos that have been dried by smoking over a mesquite fire . . . super yummy).
Place another tortilla on top, then gently heat it up on a big frying pan (cast iron or non-stick), browning each side to a light brown color (you can do this directly on a low-heat grill, too). You want them nice and crispy but not burned.
Butternut Gnocchi with Roasted Shallot Sauce
Gnocchi are fun to make, but they do take time. Prepare this dish on a leisurely Saturday afternoon, when you have extra time to spend in the kitchen. Make the dough and form the gnocchi several hours in advance, then refrigerate and cook just before serving. The shallot sauce will keep, refrigerated, for several days.
Roasted Shallot Sauce:
1 dozen shallots, peeled and halved
6 cloves garlic
3/4 cup extra virgin olive oil
Grated zest and juice of 1 lemon
2 teaspoons chopped fresh marjoram
1 tablespoon balsamic vinegar
Butternut Gnocchi:
1 butternut squash, split in half and seeds removed
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground nutmeg
2 eggs
1 cup flour
1 teaspoon kosher salt
1/4 teaspoon cracked black pepper
Remaining ingredients:
Salt
Freshly ground black pepper
1 cup grated Asiago cheese
Preheat the oven to 300°F
To prepare the sauce: Place the shallots and garlic in a roasting pan, drizzle with the olive oil, and roast until the shallots are tender, 45 minutes to 1 hour. Remove the shallots and garlic from the olive oil, reserving the oil, and coarsely chop. In a bowl, whisk together the shallots, reserved olive oil, lemon zest and juice, marjoram, and vinegar until smooth. Set aside.
To prepare the gnocchi: Increase the oven temperature to 425°F. Place the butternut squash on a baking sheet, drizzle with the olive oil, and bake until tender, 40 to 50 minutes. Scrape the squash into a food processor and puree until smooth; transfer to a bowl.
Add the nutmeg and eggs to the squash puree, and mix well. Add the flour and mix just until the dough comes together. Season to taste with salt and pepper and mix well. Place the dough on a floured board and, using your hands, roll the dough out into a rope 1/2 inch in diameter. Cut the dough into 1-inch pieces to form the gnocchi.
To cook the gnocchi: In a large stockpot over high heat, bring 8 cups of salted water to a rolling boil. Add about one-half of the gnocchi and cook until they float to the top. Lift out with a slotted spoon and transfer to a strainer. Repeat with the remaining gnocchi. Set aside.
In a large sauté pan over medium-high heat, bring the sauce to a boil. Add the gnocchi and heat just until warm. Season to taste with salt and pepper and toss well.
To serve: Place the gnocchi on a large platter and top with the grated Asiago cheese.
Wine Suggestion: The slight sweetness of the butternut squash makes a nice match with the mellowness of a reserve Chianti.
Serves 4. Source: Caprial Cooks for Friends, by Caprial Pence.
Camp Stove Pad Thai
Asian cuisine involves fast, fresh cooking techniques that can produce bold flavors—perfect for camping. Our dinner menu includes an appetizer of easy grilled satay and a simple pad Thai, both of which are largely made ahead of time.
3 tablespoons vegetable oil
1/3 cup minced shallots
2 teaspoons minced garlic
1/4 cup tamarind concentrate
1/4 cup packed brown sugar
2 tablespoons Asian fish sauce
2 teaspoons chili powder
2 teaspoons lime juice
1 cup shredded carrots
1 cup rinsed bean sprouts
1/4 cup chopped cilantro
1/4 cup chopped green onions
1/2 cup chopped roasted peanuts
1 package (14 oz.) dried rice noodles
1 lime
1 pound 1-pound firm tofu
AT HOME:
- Buy pad Thai sauce, or make your own. Pour vegetable oil in an 8- to 10-inch frying pan over medium heat. When hot, add shallots and garlic and stir until limp, 3 to 4 minutes. Stir in tamarind concentrate (or substitute 1 tablespoon dark molasses and increase lime juice to 1/4 cup), brown sugar, Asian fish sauce, chili powder, and lime juice; cook 1 minute. Let cool; chill airtight up to 1 week.
- Seal carrots, bean sprouts, cilantro, green onions, and peanuts in separate plastic bags; chill vegetables and cilantro.
- Purchase rice noodles, lime, and tofu (cut into 1-in. chunks; seal in a bag and chill).
- Pack a large pan; a pasta inserts or a strainer; a medium pan for sauce; and tongs for combining noodles and sauce.
IN CAMP:
- Halve and slice lime.
- In a large pan over high heat, bring 3 quarts of water to a boil. Add noodles and cook until barely tender to bite, 3 to 4 minutes. Drain noodles and rinse well in cool water. Return noodles to pan.
- In a medium pan over high heat, heat sauce and shrimp or tofu. Add to noodles with carrots, sprouts, cilantro, green onions, and peanuts; mix to coat. Accompany with lime slices.
Source: Sunset Magazine, May 2003
Caramelized Onion and Goat Cheese Pizza (Light)
Sweet onions, salty sun-dried tomatoes and tangy crumbled goat cheese give this low-fat pizza a tasty depth of flavor.
2 teaspoons olive oil
2 cups thinly sliced onion, separated into rings (about 1 onion)
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
1/2 cup bottled pizza sauce (such as Contadina)
1/4 cup chopped drained oil-packed sun-dried tomato halves
2/3 cup (3 ounces) crumbled goat cheese
1/4 cup chopped fresh basil
Preheat oven to 450°F.
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cover and cook for 3 minutes. Uncover and cook for 11 minutes or until golden brown, stirring frequently.
Place the pizza crust on a baking sheet. Combine the sauce and tomatoes. Spread sauce mixture over pizza crust. Top with onion and cheese. Bake at 450° for 10 minutes or until crust is golden brown. Sprinkle with basil. Cut into 6 wedges.
Yield: 6 servings (serving size: 1 wedge). Source: Cooking Light, October 2001.
CALORIES 285 (29% from fat); FAT 9.2g (sat 3.8g, mono 4g, poly 1g); IRON 2.6mg; CHOLESTEROL 7mg; CALCIUM 238mg; CARBOHYDRATE 38.4g; SODIUM 577mg; PROTEIN 11.6g; FIBER 1.4g.
Cuban Black Bean Patties with Pineapple Rice
Try these spicy black bean patties for a vegetarian twist on crab cakes. Serve on top of rice that’s been tossed with butter, fresh pineapple, cilantro, and a bit of salt.
You can prepare the patties in advance up to the point of dredging them in cornmeal; cover and refrigerate. Purchase precut, fresh pineapple in the produce section to save time.
Rice:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 teaspoons butter
1 cup diced fresh pineapple
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
Patties:
2 cups rinsed, drained canned black beans (1 [15-ounce] can), divided
1/2 teaspoon bottled minced garlic
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 large egg white
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 cup chopped red onion
1/4 cup cornmeal
Cooking spray
1/4 cup reduced-fat sour cream
To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.
To prepare patties, place 1-1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.
Yield: 4 servings. Source: Cooking Light, March 2007
Per Serving: Calories 294(27% From Fat); Fat 8.7g (Sat 5.4g, Mono 1.7g, Poly 0.2g); Protein 10.2g; Cholesterol 28mg; Calcium 155mg; Sodium 532mg; Fiber 3.5g; Iron 2mg; Carbohydrate 45g
Pappardelle with Roasted Garlic and Truffle Oil
Serve with Arugula Tossed with Red Wine-Caper Dressing
1-1/2-pound fresh pappardelle pasta
2 heads garlic, roasted
1/4 cup extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
4 ounces Asiago cheese, shaved
2 tablespoons black truffle oil
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 1 minute. Just before draining, ladle out about 1/4 cup of the cooking water and pour it into a large bowl. Drain the pasta and add to the large bowl; set aside.
In a small bowl, mash the roasted garlic with a fork. Add the oil and parsley, and mix well. Pour the garlic mixture over the pasta and toss well. Season to taste with salt and pepper.
To serve, divide the pasta among six plates, top each with cheese, and drizzle with the truffle oil. Serve warm.
Serves 6. Source: Caprial and John’s Kitchen: Recipes for cooking together, by Caprial Pence and John Pence, 2003.
Peanutty Cabbage Rolls
1/3 cup smooth peanut butter
4 tablespoons low-sodium soy sauce, divided
4 tablespoons freshly squeezed lime juice, divided
2 tablespoons honey
2 tablespoons vegetable oil, plus extra as needed
1 tablespoon rice wine vinegar or sherry vinegar
1 to 2 teaspoons chili-garlic sauce
2 teaspoons minced garlic, divided
1 teaspoon cumin seeds, divided
8 ounces firm tofu, drained
3 ounces oyster or shiitake mushrooms, coarsely chopped (1 cup)
1/4 cup vegetable broth
3 cups shredded Napa cabbage
1/2 cup unsalted peanuts
12 egg roll wrappers
Chopped fresh cilantro, for garnish
Preheat the oven to 350°F. Spray a 9 x 13-inch casserole with nonstick cooking spray.
In a medium bowl or a blender, whisk together or blend the peanut butter, 2 tablespoons of the soy sauce, 2 tablespoons of the lime juice, the honey, oil, vinegar, chili-garlic sauce, 1 teaspoon of the garlic, and 1/2 teaspoon of the cumin until fairly smooth. Set aside.
In a food processor, combine the tofu, mushrooms, broth, remaining 2 tablespoons soy sauce, remaining 2 tablespoons lime juice, remaining 1 teaspoon garlic, and remaining 1/2 teaspoon cumin. Pulse 8 to 10 times, until the mixture is chunky. Remove the mixture to a bowl and stir in the cabbage and peanuts.
Take one wrapper and spoon about 1/4 cup of the torn filling into the center. Roll the wrapper over the filling once, fold in the sides, and roll up the wrapper like a burrito. Place in the casserole, seam-side down. Repeat with the remaining filling and wrappers. Brush the tops of the rolls with oil to help them crisp in the oven.
Bake the rolls for 20 to 25 minutes, or until the filling is heated through. Serve the warm rolls drizzled with some of the sauce and garnished with chopped cilantro.
Serves: 4 as an entree or 8 as an appetizer. Source: Hands-off Cooking: Low-Supervision, High-Flavor Meals for Busy People, by Ann Martin Rolke, 2007.
Potato Soufflés with Chive Crème Fraiche
2 tablespoons unsalted butter, at room temperature
5 Yukon Gold potatoes, peeled and diced
1 cup half-and-half
3 cloves garlic, chopped
1 teaspoon prepared horseradish
Salt and freshly ground black pepper
4 large egg yolks
6 large egg whites
Chive Creme Fraiche
1-1/4 cups crème fraiche
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper
Preheat the oven to 375°F. (You will get the best results in a convection oven.) Using 1 tablespoon of the butter, butter six 8-ounce ramekins; set aside.
To prepare the soufflés, in a large saucepan, add enough cold salted water to cover the potatoes, and bring to a boil over high heat. Lower the heat to medium and cook the potatoes until tender, about 15 minutes. Drain well. Arrange the potatoes in a single layer on a sheet pan and bake to dry them, about 5 minutes. Transfer the potatoes to a ricer and rice them into a large bowl. Add the half-and-half, garlic, remaining 1 tablespoon butter, and horseradish, and mix well. Season to taste with salt and pepper. Add the egg yolks and mix well.
In the clean bowl of mixer fitted with the whip attachment, whip the egg whites until they hold soft peaks. Gently fold the whites into the potato mixture. Divide the potato mixture among the prepared ramekins. Set the ramekins on a sheet pan. Bake 20-25 minutes, until the soufflés have risen and are golden brown.
Meanwhile, to prepare the chive crème fraiche, mix together the crème fraiche and chives in a small bowl, and season to taste with salt and pepper.
To serve, place the soufflés on individual plates and serve immediately. At the table, use a butter knife to poke a hole in the center of each soufflé, and then drizzle in some of the chive crème fraiche.
Cook One:
Prep the potatoes and put on to cook.
Butter the ramekins.
Make the soufflé batter up to the point of adding the egg whites.
Fill the ramekins and place the soufflés in the oven.
Shave the cheese for the salad famish.
Remove the soufflés from the oven and place on serving plates.
Serve the soufflés.
Cook Two:
Clean the frisee and refrigerate.
Make the salad dressing.
Make the crème fraiche for the soufflés and refrigerate.
Whip the off whites and fold into the batter.
About 10 minutes before the soufflés are finished baking. heat the dressing just as the soufflés are coming out of the oven.
Toss. plate, famish, and serve the salad.
Serve the crème fraiche.
Serves 6. Source: Caprial and John’s Kitchen: Recipes for cooking together, by Caprial Pence and John Pence, 2003.
Risotto with Spinach and Manchego Cheese
Serve with Watercress and Pear Salad with Walnut Vinaigrette
1 tablespoon extra-virgin olive oil
3 cloves garlic, chopped
2 shallots, chopped
2-1/2 cups Arborio rice
7 cups vegetable stock, kept at a simmer
1/2 cup cured green olives, such as picholine, coarsely chopped
Juice and finely grated zest of 1 lemon
2 cups baby spinach leaves, rinsed well and spun dry
3/4 cup grated manchego cheese
Salt and freshly ground black pepper
- Heat the oil in a large saucepan over medium-high heat until hot.
- Add the garlic and shallots, and sauté for about 1 minute.
- Add the rice and sauté until the rice becomes opaque, 2 to 3 minutes. Add enough of the hot stock to just cover the rice, about 2 cups, and cook, stirring constantly, until the stock has been absorbed, about 4 minutes.
- Add another 1 cup of stock and continue cooking, stirring constantly, until the stock has been absorbed, about 4 minutes. Continue adding the stock, 1 cup at a time, and cooking until all of the stock has been absorbed and the rice is al dente, about 20 minutes total.
- Add the olives, lemon juice and zest, and spinach, and cook, stirring constantly, just until the spinach starts to wilt, about 1 minute. Remove the pan from the heat.
- Add about 1/2 cup of the cheese and stir until melted. Season to taste with salt and pepper. Serve in pasta plates or large, shallow bowls, topped with the remaining 1/4 cup cheese. Serve warm.
Serves 6. Source: Caprial and John’s Kitchen: Recipes for cooking together, by Caprial Pence and John Pence, 2003.
Savory Pumpkin Cannelloni with Sage Cream Sauce
Even though pumpkin is a fairly starchy vegetable, this filling is light and delicate, and slightly sweet. The cannelloni are perfect for serving to a large group, because you can make them and top them with the sauce up to 24 hours in advance and refrigerate until you’re ready to bake them. Then your only concern is tossing a salad and slicing a loaf of flavorful bread.
Sage Cream Sauce:
3 cloves garlic, chopped
2 shallots, chopped
1 cup dry white wine
2 cups roasted vegetable stock
1 cup heavy whipping cream
1/2 cup mascarpone
1 teaspoon Dijon mustard
1 tablespoon chopped fresh sage
Salt
Freshly ground black pepper
Pumpkin Filling:
1 tablespoon extra-virgin olive oil
2 cloves garlic, chopped
1 onion, diced
1/2 cup dry sherry
4 cups pumpkin puree
3/4 cup mascarpone
1/2 cup toasted bread crumbs
3/4 cup freshly grated Parmesan cheese
3/4 cup grated fontina cheese
Salt
Freshly ground black pepper
1-pound fresh pasta sheets (about four 12 by 8-inch sheets) or 1 box pre-made manicotti shells
Sage sprigs
To prepare the sauce: In a saucepan over high heat, combine the garlic, shallots, and wine. Bring the mixture to a boil and reduce until about 1/4 cup of wine remains, about 5 minutes. Add the stock and reduce until about 1 cup of liquid remains, about 10 minutes. Add the cream, lower the heat to medium, and cook for 5 minutes. Stir in the mascarpone, mustard, and sage, and simmer until thick and the flavors are well blended, about 10 minutes. Season to taste with salt and pepper. Keep warm.
To prepare the filling: Heat the olive oil in a sauté pan over high heat until very hot. Add the garlic and onion, and sauté for 2 minutes. Add the sherry and reduce until about 1/4 cup of liquid remains, about 4 minutes. Let cool completely. In a large bowl, combine the pumpkin, mascarpone, bread crumbs, 1/2 cup of the Parmesan, and 1/2 cup of the fontina, and mix well. Add the onion mixture and mix well. Season to taste with salt and pepper.
To make the cannelloni: Preheat the oven to 350°F. Cut each sheet of pasta into 4 rectangles, and place about 1/3 cup of the filling in the center of each. Roll them up and place in a 9 by 13-inch baking dish. Pour the sauce over the cannelloni and sprinkle with the remaining Parmesan and Fontina cheeses. Bake until golden brown, about 30 minutes. Let sit for 5 minutes before serving. Serve warm, garnished with sage sprigs.
Wine Suggestion: A Barbara’s ripe fruit flavors and smoky overtones are the perfect tribute to the simple, elegant flavors in the cannelloni.
Serves 8. Source: Caprial Cooks for Friends, by Caprial Pence.
Thinnest Crust Pizza with Ricotta and Mushrooms
Prep: 15 minutes | Total: 35 minutes | Usually served as an appetizer
Asiago cheese is full flavored, so a little bit gives lots of taste. A sandwich wrap instead of pizza dough, when baked, gives you crunch without as many calories — there are only 305 per serving!
2 teaspoons olive oil, plus more for baking sheets
2 whole-wheat sandwich wraps (12-inch)
2 ounces Asiago cheese, shredded (1 cup)
2/3 cup part-skim ricotta
1 package (10 ounces) white mushrooms, trimmed and thinly sliced
1 small red onion, halved and thinly sliced
Coarse salt and ground pepper
- Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush two rimmed baking sheets with oil, or for easy cleanup, line with parchment paper then brush with oil. Place one wrap on each sheet; brush with 1 teaspoon oil.
- Sprinkle wraps with Asiago, then dollop with ricotta. Sprinkle with mushrooms and onion; season with salt and pepper.
- Bake pizzas until crust is crisp and very brown all over, 20 to 25 minutes, rotating sheets from top to bottom and front to back twice during baking. Cut in half with a pizza cutter or knife; serve one half per person.
Serves 4. Source: Everyday Food.
Tortilla and Black-Bean Pie
Prep: 25 minutes | Total: 1 hour.
Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before serving.
This recipe is quite good. ~kpm
4 (10-inch) flour tortillas
1 Tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic, minced
1/2 Teaspoon ground cumin
Coarse salt and ground pepper
2 (15 ounces each) black beans, drained and rinsed
12 Ounces beer, or 1 1/2 cups water
1 package, (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2-1/2 Cups (8 ounces) shredded cheddar cheese
- Preheat oven to 400 degrees; Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
- Heat oil in skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
- Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.
- Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.
Serving: Serves 6. Source: Martha Stewart Living
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