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Coconut Ginger Rice, Black Beans, and Melted Monterey Jack Cheese

Coconut Ginger Rice, Black Beans, and Melted Monterey Jack Cheese | Gather & Dine

One of my recent lunch dates with the kids was at Frita Batidos and we ordered their “Best Snack Ever”.  It’s a bowl of layered coconut ginger rice, black beans, melted cheese, and topped with a cilantro-lime salsa.   It seriously is the BEST.  SNACK.  EVER.  I had so much fun experimenting at home to come up with my own version.   While my version here isn’t exactly the same, it’s close, and it’s super-delicious.  The coconut and ginger flavor is subtle, but it really adds a lot to the layers of fragrant rice, creamy black beans, melty cheese, and fresh cilantro lime salsa.   I could eat this forever.

Coconut Ginger Rice, Black Beans, and Melted Monterey Jack Cheese | Gather & Dine

While there are several components to this dish, each component is fairly simple to make and it takes minutes to assemble.  I used six individual bowls for baking, but it also works in a 9×13 baking dish.  The bowls or casserole can be prepared and assembled ahead of time and stored in the refrigerator until it’s ready to be baked.

Coconut Ginger Rice, Black Beans, and Melted Monterey Jack Cheese | Gather & Dine
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Black Beans with Coconut Ginger Rice
Serves: 6
 
Ingredients
For the black beans:
  • ½ pound black beans, rinsed and soaked overnight
  • 1 tablespoon olive oil
  • ½ onion, chopped
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ¾ teaspoon kosher salt
  • dash ground black pepper
  • 2 cups chicken broth
  • 1 cup water
  • 1 bay leaf
  • 2 teaspoon lime juice
  • 2 tablespoons cornstarch + ¼ cup water
For the coconut ginger rice:
  • 1 tablespoon olive oil
  • 1½ tablespoons grated fresh ginger
  • 1 tablespoon minced garlic
  • 1½ cups brown jasmine rice, rinsed and drained
  • 1 (14 -ounce) can coconut milk
  • 1 cup water
  • ¾ teaspoon kosher salt
  • 1 tablespoon chopped fresh cilantro
For cilantro-lime salsa:
  • 2 tomatoes, seeded and chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • salt and pepper to taste
For assembly:
  • 12 ounces monterey jack cheese, grated
  • ½ teaspoon chili powder for sprinkling
Instructions
For the black beans:
  1. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, cumin, chili powder, salt, and pepper. Saute until onion softens and starts to become translucent, about 5-7 minutes. Add the black beans, chicken broth, water, and bay leaf. Bring to a boil, then turn heat to low and quietly simmer the beans until they are soft and tender, about 2 hours.
  2. Mix the cornstarch and water together with a fork. Gradually stir the cornstarch mixture into the black beans. Continue stirring until black beans begin to thicken slightly, about 5 minutes. Turn off heat and stir in the lime juice. Remove bay leaf and set aside.
For the coconut ginger rice:
  1. In a large pot, heat the oil over medium heat. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the rice and give a quick stir to evenly coat the rice. Add the coconut milk, water, and salt. Bring to a boil and then turn heat to low. Cover and simmer for 30-35 minutes, until rice is tender. Turn off heat and allow rice to sit for another 10 minutes. Stir in chopped cilantro and set aside.
For the cilantro-lime salsa:
  1. In a medium bowl, combine the tomatoes, cilantro, and lime juice. Season with salt and pepper to taste.
Assemble:
  1. Spread a layer of coconut ginger rice in the bottom of six individual bowls or in a 9x13 baking dish. Next layer with the black beans and then the grated Monterey Jack cheese. Sprinkle with chili powder.
  2. Bake at 375 for 15-20 minutes until cheese is bubbly and melted. Top with cilantro-lime salsa for serving.
Notes
*Coconut Ginger Rice updated 3/08/16

Casserole or bowls can be assembled in advance and stored in the refrigerator until ready to bake. If refrigerated, increase baking time to 25-30 minutes.

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Turkey Spinach Taquitos {with Black Beans and Mascarpone}

Turkey Spinach Taquitos | Gather & Dine

In my freezer, I almost always make sure to keep some variety of taquitos prepared so that I can quickly take them out and heat them in the oven whenever I need a quick meal.  As much as I love to cook, the reality is that I do not have time to cook everyday, especially now that it’s summer vacation. Having fun takes up so much time!

I make a few different versions of taquitos and although I’m not sure which one stands out as my favorite, these Turkey Spinach Taquitos are SO GOOD.  Mascarpone cheese adds creaminess to the delicious filling of cumin-scented ground turkey, fresh spinach, and black beans.  The original recipe from Giada de Laurentiis adds grated cheddar cheese to the top of the taquitos, but I omitted the extra cheese to keep things a bit lighter and also to make these more freezer-friendly.  Instead of the cheese, I brushed the taquitos with some olive oil and sprinkled some fleur de sel salt on top.  I usually double the recipe and freeze the extra taquitos on a big baking sheet.  Once the taquitos are frozen, I transfer them to gallon-sized ziploc bags and take the taquitos out as needed.  Taquitos can be heated directly from the freezer, just add a few extra minutes to the baking time.  Serve with guacamole and salsa.

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Turkey Spinach Taquitos {with Black Beans and Mascarpone}
Serves: 6-8
 
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, minced
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 1 pound ground turkey thigh
  • 1 tablespoon cumin
  • 2 packed cups baby spinach, chopped
  • 1 can black beans, rinsed and drained
  • ¾ cup mascarpone cheese, at room temperature (6 ounces)
  • 12 8-inch whole wheat or spouted grain tortillas
  • olive oil for brushing on the taquitos
  • fluer de sel salt or other course sprinkling salt
Instructions
  1. Preheat oven to 400.
  2. Heat the oil in a large skillet or dutch oven over medium-hight heat. Add the onions, salt, and pepper. Saute until the onion softens and starts to become translucent, about 5 minutes.
  3. Add the ground turkey and cumin and continue cooking until turkey is cooked through, about 5 minutes. Drain about half the fat from the ground turkey mixture and discard.
  4. Add the spinach and cook until spinach is just wilted, about 2-3 minutes. Turn off the heat and add the black beans. Use a pastry cutter to mash some of the beans and then add the mascarpone and mix thoroughly.
  5. Spoon about ¼-1/3 cup of filling onto the middle of a tortilla. Roll up taquito and place seam side down on a lightly oiled baking dish. Repeat with the remaining tortillas.
  6. Use a pastry brush to brush a light coating of olive oil onto each taquito. Sprinkle with some fleur de sel to finish.
  7. Bake at 400 for about 25 minutes, until taquitos are lightly golden brown.
Notes
adapted from Giada de Laurentiis

 

 

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Spinach and Prosciutto Stuffed Shells

Spinach and Prosciutto Stuffed Shells

It’s amazing how the quality of ingredients used can completely change the way a dish tastes.  There is a world of difference between stuffed shells made with fresh whole milk ricotta without any added gums or stabilizers and those made with ricotta packed with added stabilizers.  The ricotta in these stuffed shells lends to a creamy and slighty sweet dish with the prosciutto balancing the sweetness with its salty flavor.  The prosciutto transforms this meal into one that is worthy of serving to company and it is perfect for making ahead of time and simply putting in the oven as guests arrive.  Enjoy!

Spinach and Prosciutto Stuffed Shells

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Spinach and Prosciutto Stuffed Shells
Serves: 6
 
Ingredients
  • For the shells:
  • 15 oz. whole milk ricotta
  • 8 ounces fresh baby spinach
  • ½ cup grated mozzarella cheese
  • ½ cup grated parmesan cheese
  • 3 ounces thinly sliced prosciutto, chopped
  • 1 large egg, slightly beaten
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 20 pasta shells
  • extra mozzarella and parmesan for sprinkling on top

  • For the sauce:
  • 1 14.5 ounce can stewed tomatoes
  • 1 14.5 ounce can tomato sauce
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic salt
Instructions
  1. Cook pasta shells in salted boiling water according to package directions.
  2. Cook the spinach in boiling water for 1-2 minutes until wilted. Drain and squeeze excess water out and roughly chop spinach.
  3. In a medium bowl, mix the ricotta, spinach, mozzarella, parmesan, prosciutto, egg, salt, and pepper until well blended. Set aside.
  4. In another medium bowl, mix the stewed tomatoes, tomato sauce, basil, oregano, and salt.
  5. In a 9x13 baking dish, spread a thin layer of the tomato mixture to cover the bottom of the pan.
  6. Divide the ricotta filling among the stuffed shells, about 1½ - 2 tablespoons per shell. Arrange the shells neatly in the baking pan.
  7. Spoon remaining tomato mixture over the shells and sprinkle with extra mozzarella and parmesan cheese.
  8. Cover tightly with foil and bake for 20 minutes at 400. Uncover and continue baking for another 15 minutes, until cheese is melted.
Notes
filling adapted from Giada De Laurentiis's Lasagna Rolls
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