Archive for category Recipes
Serves at least 4 as a one-pot meal
Vegetarian and gluten-free; vegan if you don’t offer cheese as a condiment
* 1 or 2 (or more, if you are a chili head) dried chilis de Arbol, ancho, or guajillo chilis to suit your preference
* 2 tablespoons oil
* 1 onion, diced
* 4 cloves garlic, minced
* optional: 6 cups mild vegetable broth
* 1/2 15 oz. can diced tomatoes – those “fire roasted” ones would be good if you have them
* 1 tablespoon dried oregano
* 1 15 oz. can pinto beans, drained and rinsed
* 2 15 oz. cans hominy, drained and rinsed
* juice of 2 limes
* garnishes: see the list in the discussion above
Soak the chilis in a bit of boiling water for 20 minutes or so, then puree in a mini food processor.
In a large soup pot, saute the onion and garlic in the oil for 2 minutes over medium heat.
Add the tomatoes, 2 teaspoons of salt, the oregano, and 6 cups of vegetable broth or water and bring to a simmer.
Add the pinto beans and hominy and bring back to a simmer. Allow to simmer for ten minutes.
Add the pureed chilis, lime juice, stir, then add salt and more lime juice or more of the tomatoes as needed to produce a piquant broth. You might like to add the chilis a little at a time and taste to make sure you are’t exceeding your heat preference. You can always serve the remainder of the chili sauce on the side.
Serve it forth, with a good selection of garnishes.
1 ½ cups coarse yellow cornmeal
1 teaspoon salt
2 tablespoons mixed fresh herbs (rosemary and parsley are especially good)
4 cups hot water
Olive oil for greasing
Beans and Greens
2 ½ tablespoons olive oil
1 ½ teaspoons minced garlic
1 cups chopped onions
3 cups chopped Swiss chard, kale, or spinach, or a combination
1 24-ounce pasta sauce (I use Classico – Spicy Tomato and Basil)
1 can cooked cannellini beans
Salt and freshly ground black pepper, to taste
For the Polenta
1. In a 3-quart pot, combine the cornmeal, salt, herbs, and water, making sure there are no lumps. Bring to a boil. Lower the heat and simmer, stirring frequently, 3 minutes or until the polenta is thick and comes away easily from the sides of the pot.
2. Grease an 8 x 8 glass casserole dish. With a rubber spatula slide the polenta in to the casserole dish. Make the corners as square as possible. Allow the polenta to set at least 30 minutes.
For the Beans and Greens
1. In a large, deep-frying pan, heat the oil over medium heat. Add the garlic and sauté until it turns golden. Add the onions and sauté until the onions are translucent. Add the greens and sauté, stirring, until wilted.
2. Stir in the tomatoes and beans and simmer 15 minutes.
1. Cut the polenta into four equal rectangles and then cut each rectangle into four triangles. Place the triangles on oiled aluminum foil or an oiled grill under the broiler and cook 5 to 6 minutes per side, or until the exterior is a spotted brown. Remove from the heat.
2. Ladle on the bean mixture and top with extra basil. Serves 4 to 6.
1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
2 1/2 Tbsp thinly sliced scallion greens
1 T Ground Flax Seed mixed with 2 T water
1/2 cup wheat flour
Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
Salt and pepper
1 In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the flax seed mix, flour, and salt and pepper to taste.
2 Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.
Makes six patties.