Watership Down Kitchen

  Fast dinners that are filling and healthy? Black bean tacos. Just make sure to get low-sodium canned beans, or make them yourself. Enjoy! Ingredients: Olive oil, salt, pepper, garlic 15 ounce can black beans 2 teaspoons taco seasoning 1/4 cup sour cream  6 six-inch flour tortillas  guacamole salsa Method : Grate a clove of garlic. In a small bowl, stir to combine all of the sour cream and 1⁄2 of the grated garlic; season to taste with salt and pepper. Heat remaining grated garlic and 1 tablespoon oil in a medium skillet over medium-high heat. Once garlic sizzles, add beans and their liquid, taco seasoning, and 1⁄2 cup salsa. Bring to a simmer; cook until beans are thickened, about 5 minutes. Toast one tortilla at a time over an open flame until lightly charred in spots; wrap in foil or a clean kitchen towel as you go to keep warm. Fill warm tortillas with black bean filling. Serve black bean tacos topped with guacamole, sour cream , and remaining salsa. Enjoy!

 Also a holiday classic, this is the season for the humble casserole. I am luxuriating in a week off- and unheard of spate of laziness. I am loving it. Ingredients :  3  russet potatoes 1 carrot 1 medium yellow onion 2 tablespoons Worcestershire sauce  10 ounce grass-fed ground beef 1 cup peas  kosher salt & ground pepper  ketchup all-purpose flour   butter  1⁄4 cup milk garlic Method : Scrub potatoes, then cut into 1-inch pieces. Place in a large saucepan, along with 1 teaspoon salt and enough water to cover by 1 inch. Cover and bring to a boil over high heat, then uncover and cook until easily pierced with a fork. Reserve 1⁄2 cup potato water, then drain and return potatoes to saucepan off heat. Cover to keep warm. Scrub carrot, halve and thinly slice into half moons. Finely chop onion and 2 teaspoons garlic. In a liquid measuring cup, whisk to combine all of the Worcestershire sauce, 1 cup water, 2 tablespoons ketchup, and 1 tablespoon flour; set sauce aside. Heat 1 tablespoon o

 This is a classic no-brainer meal. Stuff your peppers with rice, tomato and feta and sprinkle a few Kalamata olives on top, and you have a Greek spin on a classic, healthy meal. Ingredients : 1/2 cup jasmine rice 2 bell peppers 2 plum tomatoes 8 ounce can tomato sauce  Italian seasoning 1/4 cup feta cheese clove garlic salt, pepper, olive oil, Kalamata olives Method: In a small saucepan, combine rice, 1 1⁄4 cups water, and pinch salt ; bring to a boil over high. Cover and cook over low heat until rice is tender and water is absorbed. Remove half of the rice for later use; cover remaining rice in pot to keep warm. Halve peppers; discard stems and seeds. Place peppers cut-side up on a rimmed baking sheet; drizzle lightly with oil. Coarsely chop tomatoes. Finely chop garlic. Broil peppers on top oven rack, flipping halfway through, until slightly tender and browned around the edges. Remove baking sheet with peppers from oven; keep broiler on. Heat 1 tablespoon oil in a medium ovenproof s

 Both USM and NEC semesters are done. My favorite time has come- holiday and soup season. Enjoy a classic Broccoli cheddar. Ingredients :  1 medium yellow onion  1⁄2 pound broccoli 2 1/2 cups vegetable broth 4 ounces cream cheese  4 ounces shredded cheddar-jack blend  2 mini French rolls   garlic  olive oil all-purpose flour  kosher salt & ground pepper Method : Preheat oven to 400 degrees F. Halve onion and finely chop. Finely chop 2 teaspoons garlic. Cut broccoli into 1-inch florets, if necessary; coarsely chop. Heat 2 tablespoons oil in a medium Dutch oven or ovenproof pot over medium-high. Add onions and cook, stirring, until softened and lightly browned.. Stir in 1 teaspoon of the chopped garlic and cook, stirring, until fragrant, about 30 seconds. Add 3 tablespoons flour and cook, stirring constantly, about 30 seconds more. To same pot, add  broccoli, 2 1⁄2 cups broth, and 1⁄2 teaspoon salt. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until bro