Posts Tagged 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.
- 4 1/4 cups water, divided
- 8 large Savoy or green cabbage leaves
- 3/4 teaspoon salt, divided
- 1 cup whole-wheat couscous
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 2 cans fire roasted tomatoes
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons chopped Kalamata olives or black olives
- 2 tablespoons chopped fresh basil
- Bring 2 1/2 cups water to a boil in a large skillet. Add cabbage leaves, cover, reduce heat to medium-high and simmer until softened, about 5 minutes.
- Bring 1 1/2 cups water and 1/4 teaspoon salt to a boil in a small saucepan. Stir in couscous, cover and remove from the heat. Let stand for at least 5 minutes.
- Transfer the cabbage leaves to a clean work surface to cool. Discard the water and dry the pan.
- Heat oil in the skillet over medium heat. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add tomatoes, vinegar, cinnamon, the remaining 1/2 teaspoon salt and the remaining 1/4 cup water. Cover and cook, stirring occasionally, until the tomatoes are mostly broken down, 8 to 10 minutes.
- Meanwhile stir olives and 2 tablespoons basil into the couscous. Mound about 1/2 cup of the couscous mixture at the stem end of each cabbage leaf. Roll into a bundle, tucking in the sides.
- When the tomato sauce is ready, add the cabbage rolls seam-side down. Cover and cook until the rolls are hot all the way through and the cabbage is very tender, 5 to 8 minutes. Serve the cabbage rolls topped with the sauce.
1 cup dried black beans or 1 can
1 T grape seed oil
3 garlic cloves, minced
1 cup chopped onions
1 cup chopped red and green bell pepper
1 cup chopped celery
5 cups vegetable stock
1 can diced tomatoes
1 teaspoon chili power
2 teaspoons cumin
1 teaspoon dries oregano
2 tablespoons fresh cilantro
Salt and Pepper to taste
1. Soak beans overnight; drain.
2. In a large soup pot, heat oil. Add in garlic, onion, red peppers, celery, celery leaves and carrots. Cover and cook for about 10 minutes, until veggies start to soften.
3. Add water, bay leaves, canned tomatoes, salt, pepper, cumin, oregano and cilantro. Bring to a boil. Add drained black beans.
4. Bring to a boil and then reduce heat and simmer for about 2 hours or until beans are tender.
5. Top with fresh lime juice and cilantro
Serve with Fresh Corn Tortillas