2 T vegetable oil
1 c yellow onion, chopped
1 T garlic, minced
½ t dried oregano
½ t ground cumin
½ t chili powder
½ t ground coriander
2 c vegetable broth
8 oz jarred salsa verde
2 15 oz canned diced tomatoes, fire roasted with green chilies, drained
3 15 oz cans cooked beans (great northern beans—this is what we used, or your choice)
2 c cooked corn kernels, drained
Heat the oil over medium-high heat in a medium-sized, heavy pot. Add the onions and garlic and cook until limp, not browned.
Add the cumin, chili powder, coriander and oregano to the onions and sauté 1 minute more. Add the broth, diced tomatoes and salsa verde. Bring to a boil, then simmer 10 minutes. Add the beans and corn, and simmer 10 minutes more or until desired thickness. Salt and pepper to taste.
Meat eaters can add up to 2 cups of cooked chicken or sausage with the beans.
**Co-op Newsletter, Winter 2009
Friday, October 29, 2010
Saturday, October 23, 2010
3 roasted chilis (I use poblanos)
2 tomatoes, sliced
1 onion, diced
1/2 lb shredded Monterrey jack cheese
1/2 lb shredded cheddar cheese
1 cup buttermilk or a can of evaporated milk
1 can enchilada sauce
1. Roast the chilis and peel off the roasted skin.
2. Seed and slice the chilis.
3. Cover the bottom of a 9x13 in baking dish with chili slices, tomato slices, and diced onions.
4. Mix the eggs, cheese, and milk in a bowl.
5. Pour the mixture over the veggies in the baking dish.
6. Bake 35 min at 350 degrees.
7. Pour enchilada sauce over the casserole.
8. Bake 10 more min.
Saturday, October 16, 2010
3 Tbsp. olive oil, divided
2 tsp. chopped garlic
1 (15.25 oz.) can black beans, rinsed and drained
1 tsp. grated lime rind
3/4 tsp. chili powder
1/2 tsp. chopped fresh oregano
1/4 tsp. salt
1 large egg, lightly beaten
1 large egg white, lightly beaten
1. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.
2. Combine 1 Tbsp. oil, garlic and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
3. Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.
Serve on a bun with hot sauce-spiked ketchup, spinach leaves, tomato, Pepperjack cheese, avocado slices or guacamole, onion or anything else you can think of!
(From Cooking Light's Nov. 2009 issue)
Calories: 182; Fat. 12.3g (sat 1.3g, mono 6.7g, poly 3.6g); Protein 6.6g; Carbohydrate 15.6g; Fiber 4.6 g; Cholesterol 53mg; Iron 2mg; Sodium 448g; Calcium 103mg
Friday, October 8, 2010
Add 2 cloves chopped garlic, 2 t cumin and coriander and 1 t ground ginger and cook, stirring for a minute.
Add 2 T tomato paste, 1 c red lentils, 2 14 oz canned tomatoes, 6 c vegetable or chicken broth, salt and pepper and boil.
Cover and reduce the heat to medium. Simmer for 30 minutes. Transfer the mixture to a blender in batches and process until smooth. Serve in individual bowls topped with yogurt (optional)