Goth Panda

March 27, 2013

Roasted Veggie and Black Bean Burritos

The idea behind this recipe was so simple, when I read it I thought, why didn’t I think of that? Roast up some veggies, combine with black beans, and then bake the burritos. You can roast in advance on the weekend and bake the burritos on a weeknight for a quick dinner. You can make and freeze the burritos individually. I made the filling, and then only defrosted two tortillas, so instead of baking a bunch of burritos, I just baked two.

Roasted Veggie and Black Bean Burritoes

I made some adjustments to the recipe. I used more olive oil in roasting the veggies. I didn’t add cilantro because I am not a fan of cilantro. I didn’t add jalapenos because I didn’t have any, although I might have thrown one in there if I did. I also didn’t add the lime juice, because I didn’t have any. I would totally have added the lime juice if I had had it though. Unlike cilantro.

Roasted Veggie and Black Bean Burritos

Adapted from Aggie’s Kitchen

2 whole Sweet Potatoes, Peeled And Cubed Small
1 whole Red Pepper, Diced Small
1 whole Onion, Diced Small
2 tbsp Olive Oil
2 tsp Chili Powder
1 tsp Salt
Black Pepper, to taste
1 15-oz can Black Beans, drained and rinsed
2 teaspoons Fresh Lime Juice
2 cups Shredded Cheddar
1 package Burrito-Sized Tortillas Or Wraps (6-10 Count)

Toss your raw veggies in a bowl with the olive oil and spices. Place on a sheet pan and roast in a 425 degree oven for 20-30 minutes, tossing around halfway through.

Let cool. Add the black beans and lime juice to your roasted veggies. Combine gently. At this point, mixture can be stored for later use.

Warm your tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.

Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan seam side down so that they stay together.

Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.

Makes about 6 burritos.

December 19, 2012

Spanish Rice

Spanish Rice

I usually make this as a main dish, but it could easily be a side. You could also use it to fill tortillas.

Easy Spanish Rice

Adapted from Betty Crocker

1 cup uncooked white rice
1 medium onion, chopped (1/2 cup)
2 tablespoons vegetable oil
1-1/2 cups No-Chicken Broth
1 8-oz. can tomato sauce
1 small red bell pepper, chopped (1/2 cup)
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon black pepper
1 15-oz. can black beans

1. Cook rice and onion in oil in 10-inch skillet over medium heat about 3 minutes, stirring occasionally, until rice is golden brown and onion is tender.

2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.

December 17, 2012

Ciabatta Rolls

I have made these rolls many times since I first tried them over the summer. I was looking for something just like this – a flat roll for sandwiches and burgers – and this recipe is fantastic.

You have to start it the night before.


Dough Risen

Unlike other ciabatta dough I have worked with, this dough is not too sticky. It tends to stick to itself more than to your hands, which makes it much easier to divide and fold the rolls into the right shape.

Ciabatta Rolls

You dimple the dough slightly .


And then bake them.

Ciabatta Rolls

Ciabatta Rolls

from King Arthur Flour


1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (8 ounces) cool water
1/16 teaspoon instant yeast


all of the starter (from above)
2 teaspoons instant yeast
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
2 1/4 teaspoons salt
2 tablespoons (1/2 ounce) Baker’s Special Dry Milk or nonfat dry milk
2/3 cup (5 3/8 ounces) lukewarm water
3 tablespoons (1 1/4 ounces) olive oil


To make the starter: Mix the starter ingredients in a small bowl until well combined. Cover the starter and let it rest at room temperature overnight, or for up to 15 hours. It will become bubbly.

Place all of the dough ingredients, including the starter, into the bowl of your mixer, and beat at medium speed, using the flat beater, for 7 minutes. The dough will be very smooth, soft, shiny, and elastic.

Transfer the dough to a greased bowl or other rising container, cover it, and let it rise for 2 hours, deflating it midway through.

Lightly grease your work surface, and two half-sheet baking pans (18″ x 13″) or similar large baking sheets. Grease your hands, as well.

Turn the dough out of the bowl onto a lightly greased work surface.

Divide the dough into 12 pieces, about 80g (2 1/4 ounces) each. Round each into a ball. Gently stretch the balls into flattened disks, about 3 1/2″ wide.

Transfer the rolls to the baking sheets, leaving about 3″ between them.

Lightly cover the rolls with heavily oiled plastic wrap or a proof cover, and allow them to rise for 2 to 3 hours, or until they’re showing some signs of puffiness. Towards the end of the rising time, preheat the oven to 425°F.

Spritz the risen rolls with lukewarm water, and gently but firmly dimple each one with your fingers, making fairly deep pockets.

Immediately place the rolls into the oven. Bake them until they’re golden brown, about 18 to 20 minutes. Remove them from the oven, and cool on a rack.

Slice crosswise, and add your favorite fillings. Store any leftovers, tightly wrapped, at room temperature.

Yield: 12 rolls

I like to use these as alternatives to English Muffins for mini pizzas. Just slice them up, brush with olive oil, add sauce, cheese, and toppings, and bake for 10 or 15 minutes at 400 degrees. These ones below have sun-dried tomatoes added.

Ciabatta Rolls Sliced

Mini Pizzas

Mini Pizzas

December 13, 2012

Homemade Spaghetti-Os

I love this recipe. It tastes much better than I remember the canned stuff tasting. And it makes about a million servings (okay, maybe just 8-10), but the leftovers can be frozen. I usually make a pot of this and then Mike has emergency lunches in the freezer for when we don’t have leftovers.

I managed to find Spaghetti-O rings at Wegmans, the store brand pasta in the red box. You can use any type of small pasta, of course, but I like having the traditional rings.

Homemade Spaghetti-Os

Adapted from So Says Sarah

14 ounces pasta rings
1 28-ounce tomato puree
4 cups water
2 tsp garlic powder
2 tsp onion powder
2 tsp salt
2 tsp sugar
1/4 tsp pepper
1 Tbsp butter
1/4-cup milk
1/2 cup shredded cheddar cheese

Boil the pasta rings in a big pot of boiling water for about 10 minutes.

Meanwhile assemble the sauce in another large stockpot. Combine the tomato sauce and water over medium heat. Add the garlic powder, onion powder, salt, sugar, and pepper, and let it simmer while the pasta cooks.

Drain the pasta when it is done and return it to the original pot. Add the butter and stir to coat the pasta.

Slowly add the rings to the tomato sauce and let them simmer for about 20 minutes. Stir frequently so the pasta doesn’t stick to the bottom of the pot.

Turn off the heat, and while stirring, add the milk and shredded cheddar until melted and combined.

December 10, 2012

English Muffin Toasting Bread and Cheese on Toast

Cheese on Toast is pretty much my idea of a perfect meal. Maybe it comes from being a vegetarian, but a surprising number of my meals are made up of combinations of bread and cheese. Basically I have the diet of a medieval English peasant.

I made the English Muffin Toasting Bread specifically for the Cheese on Toast, but it was pretty good on its own, and very easy to make.

Welsh Rarebit

The cheese sauce was quick and easy to make. I used Cabot cheddar, to make it extra Vermont-y.

Mike was uncertain about a meal consisting of Cheese on Toast. He likes to eat things that have an aura of healthfulness to them. But once he tried it, he was won over. The power of cheese sauce is mighty.

We ate this with baked beans, but we had much more cheese sauce than we needed. I ended up mixing it with macaroni for an improvised mac and cheese, and that was tasty, too.

English Muffin Toasting Bread

from King Arthur Flour

3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1 (1/2 ounce) tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 tablespoon instant yeast
1 cup (8 ounces) milk
1/4 cup (2 ounces) water
2 tablespoons (7/8 ounce) vegetable oil or olive oil
cornmeal, to sprinkle in pan


Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.

Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don’t have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.

Pour the hot liquid over the dry ingredients in the mixing bowl.

Beat at high speed for 1 minute. The dough will be very soft.

Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal.

Scoop the soft dough into the pan, leveling it in the pan as much as possible.

Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan. This will take about 45 minutes to 1 hour. While the dough is rising, preheat the oven to 400°F.

Remove the cover, and bake the bread for 22 to 27 minutes, till it’s golden brown and its interior temperature is 190°F.

Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Yield: 1 loaf

Cheese on Toast

Also from King Arthur Flour

Cheese Sauce
3 tablespoons (1 1/2 ounces) butter
6 to 8 tablespoons (1 1/2 to 2 ounces) King Arthur Unbleached All-Purpose Flour, divided
1/2 teaspoon dry mustard or 1 teaspoon prepared mustard, optional
1 teaspoon Worcestershire Sauce, optional
1/2 teaspoon salt
a pinch of cayenne pepper, optional
1/2 cup (4 ounces) beer or ale
1 1/4 cups (10 ounces) milk: skim, low-fat, full-fat, evaporated, half & half, or light cream
2 cups (8 ounces) shredded sharp cheddar cheese

6 thick slices toast, your choice of bread


In a saucepan set over medium heat, melt the butter, then stir in 3 tablespoons of the flour, the dry mustard, Worcestershire, salt, and cayenne until well combined.

Gradually stir in the beer or ale, whisking until no lumps remain and the sauce is thick.

Put the remaining 3 to 5 tablespoons flour in a bowl or measuring cup. Whisk in the milk, stirring vigorously to avoid lumps. Pour the milk mixture into the saucepan, whisking constantly until all the milk is added and the mixture is smooth. Cook until very hot, but not simmering.

Gradually add the cheese, again stirring constantly until the cheese is melted. Reduce the heat to low, and stir the sauce occasionally as you make the toast.

Slice bread 3/4″ to 1″ thick and toast until it’s golden brown on the outside, yet still a bit soft inside.

Place each piece on a plate, and pour on the cheese sauce. Serve hot.

Yield: 6 servings