Black Bean Chili

Cheap, healthy, delicious, and filling - you'll hardly notice there's no beef in it (though I suppose if that's your thing, you could do it). This recipe actually was listed as a stew, but it tasted flat. I thought the only thing missing was a few tablespoons of chili powder, and wha-la - it became a chili. I was surprised by how good this turned out, and how hearty it is.

15oz can of black beans (don't drain!)
1lb can of mexican style stewed tomatoes (don't drain!)
7 or so B-red potatoes (diced)
2 carrots (sliced)
3 celery stalks (sliced)
1 can of corn (i used mexican corn with chiles and peppers in it)
1 teaspoon dried basil
1.5 teaspoons ground cumin
2 tablespoons chili powder (or to taste)
1 small can of tomato paste
(maybe some sour cream, cilantro, and cheese to throw on top - and there's room to tofu this sucker up)

In a large pot, cook the potatoes, celery, and carrots in a bit of olive oil until slightly tender (ten minutes or so). Then throw everything else in, mix, and simmer for about half an hour.

Ode to my Bagel

Oh lovely lovely bagel
With your roundness so complete
Toasted, smothered in peanut butter
Nothing can compete.

Little dots of blueberries
Really pull the whole thing through
I'd eat you every morning,
You're so satisfying to chew.

I usually like to get
a cup of coffee on the side
Although sometimes odwalla's better
Especially after a morning ride

So bagel, with all my love,
I send this poem out to you
Till tomorrow, or the next time
For now it’s simply "Adieu".

The Gorgonzola Cheesecake Dare

My mother was visiting recently, and downloaded this recipe to my desktop - she swears it is delicious, but I'm a bit wary of stinky cheese getting near the beloved cheesecake recipe - I have not yet been brave enough to try it - anyone else brave enough to take up the challenge?

Gorgonzola Cheese Cake

Crust:
4 ½ cups water
1 ½ cups corn meal
1 tablespoon garlic, minced
2 teaspoons salt
2 tablespoons dried oregano
½ cup Asiago cheese, grated

Pre-heat oven to 375 degrees.
Grease a 12 by 17 sheet pan. In a sauce pan, bring water to a boil and stir in corn meal, garlic, salt and oregano. Reduce heat to low and simmer for 15 minutes, stirring every few minutes. When mixture is cooked, stir in Asiago cheese and pour into the sheet pan and smooth out evenly. Set aside and let cool.

Filling:
12 cloves garlic, chopped
1 pound gorgonzola cheese, room temperature
5 (8 ounce) packages cream cheese, room temperature
5 eggs, room temperature

In a large mixer, place cream cheese, gorgonzola and garlic. Combine thoroughly. Add the eggs one at a time, blending well after each addition. Pour into corn meal crust and smooth out. Place cheese cake in middle of center rack. Bake for approximately 30 minutes, or until “insta-read” thermometer reads 160 degrees. Remove and let cool to room temperature.

This versatile dish can either be served as an appetizer by cutting into 1 inch cubes or as an entrée by cutting into 4 by 4 squares and served with your favorite salad and a glass of chardonnay.

(from Alexander Valley Vineyards)