|
2 medium
bell peppers, chopped Saute garlic and onion in water. Add remaining ingredients and simmer till vegetables are done to your liking. I like this over rice, but it's also good as a side dish.
Chipotle-Rosemary Potatoes 15 small red new potatoes 1/2 teaspoon chipotle puree Boil first ingredients 10 minutes, or until potatoes are knife-tender. Drain, discarding the peppercorns and herb sprigs. Mix chili puree, salt, and rosemary in a large mixing bowl. While potatoes are still warm, cut in half and toss with spice blend until well-coated. Grill or heat on a griddle until slightly dried and not-quite-blackened.
1 medium onion, chopped Saute onion in water until translucent. Add 4 cups of corn and saute until it softens slightly, 4-5 minutes. Add 2 cups of broth and cook until the corn is very soft (about 20 minutes). Pour contents of pan into blender and puree until smooth. Return the mixture to the pot and add bell pepper, seasonings, and remaining broth and corn. Cook over medium-low heat, stirring frequently, for about 10 minutes, or until chowder is thick and creamy.
Winter Greens and Potatoes 1 pound greens (I like kale, but you can use any green or a mixture) Boil the potatoes in salted water for 5-7 minutes until tender. Remove with a strainer, reserving cooking liquid. Wash the greens well and then chop, removing tough stems. Cook the greens until done in the potato water. Sautee the chilies and potatoes in water in a large skillet for 1 minute. Add the greens, tomatoes, and garlic. Cook for about 5 minutes, breaking up the potatoes and mixing everything together. Add salt and pepper to taste and serve.
couscous This is not really a recipe. All you do is cook the couscous in water and taco seasoning. To make the tacos, put a layer of refried beans, a layer of couscous, and top with lettuce, tomato, onion, and salsa. The couscous really adds an interesting texture--a nice change from plain old bean tacos! Variation: instead of using refried beans, add rinsed, drained black beans to the seasoned couscous.
1 medium onion, finely chopped Saute the onion and peppers in water until soft, about 5 minutes. Add garlic and mix well. Stir in the rice, stirring for 4 to 5 minutes over medium heat. Add the remaining ingredients, bring to a boil, and simmer, covered, for 45 minutes or until liquid is absorbed.
Thai Vegetable Curry
Blanch the zucchini, cauliflower, and beans in boiling water for 2 to 3 minutes, then rinse in cold water. Microwave the potato until just tender, cool, and cut into cubes. Combine the vegetables in a bowl (including the bell pepper) and set aside. Saute the garlic, curry paste, ginger, curry powder, cumin, and coriander over low heat, stirring constantly, for a minute or so to release flavors. Add the coconut milk, broth, brown sugar, and soy sauce and bring to a simmer. Add the vegetables and reduce the heat. Cook until heated throughout. (Feel free to substitute vegetables in this recipe. It's very versatile.)
Mexican-style Vegetable Salad 4 ripe medium to large tomatoes (about 2 pounds) Cut the tomatoes vertically into 8 to 12 wedges each, depending on their size (or simply chop). Thaw the frozen corn in a colander. Slice the onion as thinly as possible. Seed the cucumbers and slice into 1/8-inch-thick slices. To make the dressing, crush the garlic into a paste on a cutting board with the side of a chef's knife, or use a mortar and pestle. Combine the garlic, minced chiles, chipotle puree, and cilantro with the lime juice. Place all the vegetables in a large bowl. Just before serving, drizzle the dressing over the top and stir gently to mix. Top with roasted pepper strips.
2 cups chickpeas, rinsed and drained Add all ingredients to food processor. Process until smooth and creamy,
adding water 1 tablespoon at a time if needed to reach desired consistency. |