Although I personally am not going back to school this year (and I don’t have any little ones to account for either), I still am very much feeling the back-to-school vibe these past few weeks. Perhaps it’s just part of living in an area with such a high concentration of universities, or maybe it’s due to the fact that I have so many friends who are in grad school that are just coming back to the area after summers away. Or, it could simply be because when I’m on my morning runs the neon-vested crossing guards are back in place at every crosswalk and I usually jog by at least 2 or 3 elementary school kids, walking to school with backpacks and sneakers that still look conspicuously new.

Despite the fact that I’m not a student, teacher, or parent of a student, I still love the back-to-school feeling that September brings. It reminds me of cracking open brand new notebooks, family dinners around the kitchen table (after a summer of casual outdoor eating at dusk), and wearing maroon sweaters when it’s still way to hot to wear sweaters, because you just can’t resist. This September, I’ve teamed up with Old El Paso and Shaws to help create an easy, nutritious recipe perfect for those busy evenings when you’re just picking the fall routine back up. These Enchilada-Style Stuffed Peppers are a great solution for after-school weeknight dinners – they do take a little bit of planning ahead to account for overall cooking time, but require very minimal active time. They’re completely vegetarian (great for Meatless Mondays!), using lentils and brown rice flavored with Old El Paso taco seasoning mix as the filling in place of the more traditional ground beef. Once the filling is prepared and the peppers are stuffed, all you need to complete the dish are a can of enchilada sauce, some shredded cheese, and a quick bake in the oven. These have plenty of protein and limited fat, and they are just as satisfying (if not more so!) as a meaty version.

And don’t forget to clip the Box Tops from your Old El Paso products! Man, I used to get really excited about Box Tops. Now that I’m no longer a 5th grader they aren’t quite as exciting for me personally, but if you do have kids, it’s kind of a fun way to help generate money for schools. At my current life stage, my closest connection to schools is probably all of my teacher friends, and I know they appreciate every dime they can get towards improving their classrooms.

Enchilada-Style Vegetarian Stuffed Peppers

Serves 4-6.

• 5 large red or yellow bell peppers
• 2 TBS olive oil
• 1 onion, peeled and thinly sliced
• 1 packet Old El Paso Original Taco Seasoning Mix
• 1 c. brown rice, rinsed and drained
• 1 c. black French lentils, rinsed and drained
• 2 c. water
• 2 c. vegetable broth
• 1 c. chopped fresh tomatoes
• One 10-oz. can Old El Paso Mild Enchilada Sauce
• 1/2 c. shredded monterey jack cheese

1. Bring a large pot of water to a boil. Stem and seed the peppers, then cut peppers in half lengthwise. Blanch the peppers in the boiling water for 2-3 minutes, then remove with a slotted spoon and set aside, cut-side up, in a casserole dish.
2. Heat the olive oil over medium heat in a large saucepan. Add the onions and the Old El Paso taco seasoning mix to the oil and stir to thoroughly coat the onions with the seasoning. Saute the onions, stirring occasionally, until tender and beginning to brown, about 10 minutes.
3. Add the rice and lentils to the onions and stir to coat with the seasoning. Cook, stirring, for 1 minute, then add the water and vegetable broth. Bring the mixture to a boil, then stir in the tomatoes, cover, and reduce the heat to low. Simmer the mixture, covered, until rice and lentils have absorbed all of the liquid, about 30-40 minutes. Taste to be sure they are tender then remove from the heat.
4. Preheat the oven to 400°F. Spoon the rice and lentil mixture into the peppers in the casserole dish. Pour the enchilada sauce over and around the peppers, then sprinkle the cheese on top of each pepper. Bake for 20-25 minutes, until cheese is golden brown on top. Remove from oven and serve hot.

Only Box Tops For Education registered schools can redeem Box Tops. Each Box Top is worth 10 cents to redeeming school. Limit $20,000 per school, per school year for Box Tops redeemed through the Clip Program. See www.boxtops4education.com for program details. 

Old El Paso products, found at your local Shaws store, are an easy weeknight meal solution.
Shoppers can clip the Box Tops found on the Old El Paso packaging, and on other General Mills products, to earn 10 cents each for their schools through the Box Tops for Education program. 

This is a sponsored conversation written by me on behalf of Albertsons Safeway / Shaws and Old El Paso . The opinions and text are all mine.

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Apparently I have a thing for Latin cuisine. First, I couldn’t stop singing the praises of Antojitos, then, last month, I reviewed (and loved) Gran Cocina Latina and The Latin Road Home, and now, I’m reviewing yet another Latin American cookbook – Tacos, Tortas, and Tamales, by Roberto Santibanez. And what’s not to love about Mexican food? It’s full of sweet veggies like corn and peppers and tomatoes, foods wrapped in bread, spicy tender meats, and no one is ashamed to smother anything with cheese.

I kind of love this little book: it’s cute, fun, and approachable.  Of the three books mentioned above, it takes the narrowest focus, looking mainly at, well, tacos, tortas (Mexican-style sandwiches), and tamales, as interpreted by the “street-side kitchens of Mexico.” There are also a handful of recipes for salsas, drinks, and desserts, just to round out your meal. This book doesn’t delve too deeply into techniques or histories behind the foods presented, but the colorful photographs and evocative recipe notes still manage to bring the street-food culture to life.

The recipes are enticing and non-intimidating – most of the recipes would qualify as comfort food in my book. The taco chapter is my favorite, with recipes for Potato and Chorizo Tacos, Pork and Pineapple Tacos, the amazing Chipotle Duck Tacos shown here, and even some more exotic choices, like Cactus Tacos and Beef Tongue Tacos. I also can’t wait to try some of the yummy agua frescas and margaritas, and I made the Cajeta-Banana Bread Pudding last night to go with the tacos – it was incredible; keep your eye out for the recipe here later this week.

The tacos here are a mash-up of three different recipes in this book: first, you cook duck legs in orange juice and cinnamon until it’s falling off the bone, to make Duck Carnitas. Then, you cook the duck in a tomato-chipotle sauce to make Tomato-Chipotle Duck Stew. Finally, you roll the duck in fresh corn tortillas and smother them with Habanero Cream Sauce, then bake them enchilada-style. Having tasted the recipe at all three stages – carnitas, stew, and habanero-cream sauce covered – I can say with confidence that doing any of the three versions is well worth your time.

The bottom line: Tacos, Tortas, and Tamales is a cute little book focused on comforting Mexican recipes, street-cart style. The recipes are approachable, the photos are bright and colorful, and the stories behind the three styles of street food are engaging. If you’re already well-versed in Mexican cooking, it probably won’t offer much new knowledge or inspiration, but for a relative newbie it offers many new ideas, simple and accessible enough to add to your weeknight dinner rotation.

Disclaimer: I received a complimentary review copy of Tacos, Tortas, and Tamales, but all opinions are my own.

Duck Tacos in Habanero Cream Sauce

Recipe adapted slightly from Tacos, Tortas, and Tamales. Makes 12 tacos, enough for 4-6 people.

Note: The habanero cream sauce recipe presented here is different from the original in that it doesn’t roast the tomato before adding. Since tomatoes aren’t in season now, I used canned tomatoes and still loved the sauce. If you make this in the summer, replace the canned tomatoes listed in the sauce recipe below with 1 medium, ripe, cored tomato, roasted at 500°F for 25 minutes (until blackened), then chopped and added to the sauce with the peppers.

For the duck filling:

• 4 1/2 lbs duck legs (6-8 small legs)
• 1 large or 2 medium white onions, peeled
• 1 medium head garlic
• 1 stick Mexican cinnamon
• 2 TBS kosher salt
• 1 medium orange, peel left on, quartered
• 2 TBS reserved duck fat
• 1/2 c. reserved duck cooking liquid, fat skimmed off
• 1 dried chipotle chili
• 1 bay leaf
• 1/4 tsp dried thyme
• 1 1/2 c. canned, diced tomatoes

For the habanero cream sauce and tacos:

• 2 large red bell peppers
• 1 small fresh habanero chile
• 1 TBS reserved duck fat
• 1 small white onion, peeled and coarsely chopped
• 3 medium garlic cloves, peeled and coarsely chopped
• 1 c. canned, diced tomato
• 8 whole allspice berries
• 1 1/2 c. heavy cream
• salt, to taste
• 12 small corn tortillas

1. Preheat the oven to 350°F. Take one of the onions (or half of the large onion) and thinly slice. Remove one clove from the garlic, peel, and set aside. Slice the remaining head of garlic in half horizontally, peel left intact. Add the duck legs, skin side up, sliced onion, head of garlic, and cinnamon stick to a large dutch oven or oven safe-pot with lid. Sprinkle the duck with the 2 TBS salt and rub gently into the skin, then squeeze the orange quarters over the duck. Add the squeezed orange quarters to the pot, cover with lid, and place in the oven.
2. Roast the duck for 2 1/2 hours, shuffling the legs around a bit after 1 1/2 hours. Remove the duck from the pot and let cool slightly. Remove the skin from the duck and discard, then use a fork or your hands to tear the duck meat off the bone into bite-sized pieces.
3. Strain the liquid and duck fat out of the pot into a bowl. Discard the duck bones and cooked vegetables. Let the liquid sit for a few minutes to separate the fat from the juices. Finely chop the remaining onion (or half of the large onion), and the reserved 1 clove peeled garlic. Pour a small amount of very hot water over the dried chipotle in a small bowl, and let sit for 5 minutes to soften, then remove the stem and seeds from the chipotle and finely chop the pepper.
4. Skim 2 TBS of duck fat from the top of the liquid and heat in a large saute pan over medium heat. Add the chopped onion, garlic, chipotle pepper, bay leaf, and thyme, and cook for 3-5 minutes, until the onion is translucent. Add the diced tomatoes and cook for 5 minutes longer, then add the duck and the 1/2 c. cooking liquid (with as little fat as possible). Simmer for 10 minutes, and taste for seasoning, adding salt as needed. Remove from heat and set aside.
5. Make the sauce: Set the oven to broil, and place the two peppers on a baking sheet. Broil, watching closely and turning the peppers every minute or two, until the skin is blistered and blackened, about 5-7 minutes. Place the peppers in a bowl and cover with plastic wrap. Let sit for 20 minutes, then rub off/peel off the skin, cut out the stems and seeds, and roughly chop the roasted pepper flesh.
6. Using gloves, remove the stem and seeds from the habanero. Place the pepper in a dry saute pan and toast over medium-low heat, turning frequently, until softened and beginning to blacken, about 8 minutes. Use tongs to remove to a cutting board and chop finely, wearing gloves if you’re touching the pepper directly.
7. Heat the duck fat in the saute pan over medium heat. Add the onion, garlic, and allspice berries and cook for about 5 minutes, until the onion is translucent. Add the chopped red pepper, the habanero, and the chopped tomatoes to the pan and cook for 5 minutes longer. Add the heavy cream, bring to a simmer, and simmer for 10 minutes. Season to taste with salt. Carefully blend the sauce until fully smooth, then strain through a fine mesh strainer (to remove any large chunks or allspice berries).
8. Preheat the oven to 350°F (if you’ve turned it off after roasting the duck). Divide the duck filling equally among the 12 tortillas, then roll up and place in a baking pan, seam-side down. Pour 2-3 cups of the habanero sauce over the tacos, and bake for 10 minutes. Serve warm.

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That’s a promise.

These drastic measures are a direct result of the evils of facebook.  Because maybe Trevor and I were indulging in a little trip down memory lane via backwards facebook stalking.  And maybe around 6 months ago a disturbing presence began to make itself known.  And maybe that presence was the gradual rounding of my face.  And arms.  And legs.  But mostly face.  And you know, this really isn’t that surprising (see danishes, brownies, tapioca), or truly that alarming (yet), but it still needs to be remedied.  Gotta nip it in the bud before I get too old to do anything about it.  Actually I’m just depressed by the fact that when I get to Maine (tomorrow!) my skinny little brothers and marathon running mom and five soccer games a week dad are all going to be able to run a 5k faster than me.  We’re competitive.  (Once, I took my best friend Steph along to a family picnic, after which my entire family started competing in races – running, cartwheeling, hopping on one foot.  She was completely baffled.)

So, the three sticks of butter recipes are going to have to be put on hold for a while, and we are going to focus on minimal butter consumption, healthy activities.  Like running.  Let’s talk about running.  Let’s talk about how much the first two runs suck when you decide it’s time to get in shape after a 2 month hiatus (I know, two whole months, but it’s just been too hot here to focus on exercise.  And there’s been more exciting stuff to do.  See drinking in the pool.)

Well, there it is – deciding to start running again sucks.  Especially when it’s still 90 degrees out at 8pm.  But there are some things that you can think about to make it bearable, like all the reasons you’re running.  Like, for example, I’m running so that my family won’t laugh at me.  Or, I’m running so that I won’t die before I’m supposed to.  I’m running because I can’t afford to buy new shorts, again.  I’m running because I like to feel strong.  I’m running because I want to want to run again.  I’m running because I know how good it can feel.  I’m running so I won’t feel guilty eating chocolate.  (Who am I kidding, I think I can count the times I’ve felt guilty about eating anything at all on one hand.)  I’m running because I promised to buy myself a slinky dress if I get skinny again.  I’m running because someone once told me “once a runner, always a runner” and I believe it.

So there, that was my little motivating moment for myself.  And maybe for you, too.  Because really what inspired all those thoughts was this thought, that I huffed and puffed to Trevor on the first run in a while: “How much would it suck if you’d never done this before and you didn’t know how good it could get? That running could be something beyond pain?  That it could be empowering, enjoyable?”  (Well, maybe I only said the first of those sentences out loud.)  And I kinda wanted someone out there struggling with all the initial suck to know that it’s totally worth it.

Now that that’s out there, let’s move on to the grub.  In my mind, this is the perfect black bean recipe – saucy, spicy, and a little bit sweet.  I know a lot of people aren’t huge bean fans, but I could eat these for days.  They fit all of my criteria – cheap, healthy, and delicious.  This particular recipe is the creation of Rebecca from Foodie with Family, which she has graciously allowed me to share.  The bean recipe itself is very healthy, coming in at 265 calories, 10 grams of fiber, and 10 grams of protein per serving.  (See bottom for rough nutritional and cost analysis.)  I’ve turned them into enchiladas which are less healthy but more satisfying when you want a full meal, and that still have all the nutritional benefits of the beans, tomatoes, and herbs.  These beans are also killer over couscous if you’re looking for a happy medium recipe – a full, balanced meal, without the not-exactly-diet-friendly tortillas and cheese.

So that kicks off our healthy streak.  Try these, let me know what you think, and get excited for the next healthy recipe – it’s the perfect late summer meal and one of the best recipes I’ve tried all year.  Happy healthiness.

Saucy Black Bean Enchiladas

(Serves 3)

Bean recipe adapted slightly from Foodie with Family

• 1 medium onion, diced
• 2 TBS olive oil
• 2 TBS minced garlic
• 1 can black beans, drained and rinsed
• 1/2 small can petite diced tomatoes
• 1/3 c. orange juice
• 1/8 – 1/4 tsp. red pepper flakes
• 1 TBS ground cumin
• 2 tsp chili powder
• 2 tsp oregano
• kosher salt to taste
• 4-6 flour tortillas
• 2/3 c. shredded cheddar or monterey jack cheese
• 1 can enchilada sauce, or half of this recipe
• fresh, chopped cilantro, to garnish

1. In a large saucepan, heat olive oil over medium heat.  Add onion and sautee until translucent.  Add garlic, red pepper flakes, cumin, chili powder and oregano, and sautee for 1 minute.
2. Add beans, tomatoes, and orange juice to onion and spice mixture.  Cook over medium heat, stirring occasionally, until beans are bubbly and thickened, about 8-10 minutes.  Remove from heat.
3. If making enchiladas, preheat oven to 400 °F.  Line casserole dish with tortillas, overlapping slightly.  Scoop some of bean mixture into tortillas one at a time, rolling the tortilla up and flipping over so that seal is on the bottom of the pan.  Pour enchilada sauce over, and sprinkle with cheese.  Bake for 15 minutes, or until cheese is melted and gooey.  Garnish with fresh cilantro.

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Nutritional and Cost Analysis (Nutrtition estimated using SparkPeople’s recipe calculator):

Nutrition: Beans only – 265 calories per serving (3 servings per recipe), 10.2g fat, 10.5 g fiber, 10.7 g protein.  Enchiladas – 645 calories per serving, 24.3 g fat, 13.8 g fiber, 23.4 g protein
Cost: Beans only – $3.59 per pot, $1.20 per serving.  Enchiladas – $4.99 for pan, $1.66 per serving.

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