I admit to being skeptical about “healthy” desserts using alternative ingredients– they never taste quite right, and you end up eating more of them anyway because you’ve been lulled into a false sense of security by the “healthy” moniker. So it took me a while before trying this brownie recipe, which uses black beans as a base and which is also gluten-free. But since I was trying to avoid flour this month (my usual diet is way too starchy) I thought this might be a tasty dessert option.
Reviews of similar recipes have been mixed– some people rave over them, others claim that the texture is off-putting and the bean flavor is too obvious. Personally, I fall somewhere in the middle. These brownies are nice and chocolate-y, with no hint of bean flavor, even as an aftertaste. However, the texture is definitely not that of a regular brownie– they’re not chewy at all, nor are they gooey enough to be considered fudge-y. They’re soft, but not cakey– they’re kind of like a dry soufflé, in that they melt away easily in the mouth. And they’re not dense but I wouldn’t call them light either. In short, the texture is difficult to define, but not unpleasant.
Anyway, I also know that I write about way too many of Smitten Kitchen’s recipes, but they always look and sound so amazing on Deb’s blog that I can’t help myself. So you’ll have to forgive me if I post about another one now– a recipe that’s going to become a weeknight staple at my house for sure. I could’ve put off posting about it until I’d had the chance to make a more photogenic version, but it’s so good I knew you’d want to try it ASAP.
Deb calls it a Taco Torte and she adapted it from the Mom 100 Cookbook, but “torte” just sounds too fancy for what is actually a very homely, comforting dish. And it doesn’t just have a bunch of vegetables in it (enabling me to call it “healthy” despite the cheese all over it)– it’s actually vegetarian and full of flavor, making it a great dish to serve to any audience!
Let me be upfront with you– this is not a pretty dish. It’s beige and sloppy-looking and won’t win any beauty contests. It won’t amaze your tastebuds with new and exciting flavors, either. But on the plus side, it’s reasonably healthy, quick and easy to make, and is basically the epitome of comfort food for a wintry evening. Also, it’s delicious, so you should make it.
While I’m sure the combination of beans, bacon, and cabbage has been around for a while, I somehow didn’t “discover” it until recently, when I was googling dinner ideas and came across a recipe in the Washington Post. I’ve adapted it to drastically increase the cabbage (and thus my perception of its healthiness), but aside from that it’s good as-is. The smokiness of the bacon combines with the creaminess of the beans to give it a really hearty flavor, and the cabbage just kind of melts into the dish, adding bulk but not hitting you in the face with cabbage-y flavor or odor. With plenty of black pepper and parmesan cheese, I’ve eaten this repeatedly this past winter, and regret nothing.
Now that it’s winter I’ve been seeing a lot of squash in the market– butternut, acorn, kabocha, and delicata, not to mention other kinds I’ve never tried before. But one thing that all of my go-to recipes have had in common is that they’re kind of heavy-tasting– chock-full of warming spices and comforting, rich flavors. That all changed when I saw this recipe at Smitten Kitchen.
Her original recipe uses acorn squash and fresh chile, but having neither of those I improvised and am so glad that I did. Using delicata squash allows you to eat the skin of the squash along with the flesh, and Sriracha handily takes the place of fresh chile pepper. When served up in tacos with black beans, avocado, and feta cheese, this squash makes for a quick and easy weeknight meal that’s light, fresh-tasting, and greater than the sum of its parts.