May 12th, 2008 by alice
Tags: Stew, Taco
INGREDIENTS
- 2lbslean ground beef
- 1onion, chopped
- 1bell pepper, chopped
- 1 (16 ounce)jarsalsa
- 2 (15 ounce)cansblack beans, rinsed and drained
- 1 (15 ounce)canred kidney beans, rinsed and drained
- 1 (15 ounce)canpinto beans, rinsed and drained
- 1 (15 ounce)cancorn, drained
- 3cupsbeef broth
- 2 (10 3/4 ounce)canscondensed cheddar cheese soup
- 1 (4 ounce)can choppedgreen chilies (optional)
- 1tablespooncumin
- 1tablespoon choppedcilantro
- 1/4-1/2teaspoonchili powder
- 1teaspoongarlic powder
- 1/2teaspoonblack pepper
- salt, if needed to taste
-
GARNISHES
- crushedcorn chips
- shreddedcheese
- sour cream
- scallions
- avocados, slices
DIRECTIONS
- In a large skillet, brown the ground beef with the onion and bell pepper until no longer pink; drain.
- Add all remaining ingredients to a 6-qt. slowcooker.Stir well.
- Cover and heat on low for about 4-6 hours.
- Stir again and serve with desired garnishes.
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May 12th, 2008 by alice
Tags: Brown, Pilaf, Rice
INGREDIENTS
- 1cupbrown rice
- 1onion, chopped
- 2largegarlic cloves, chopped
- 1largecarrot, chopped
- 3/4cupfrozen peas
- 3/4cupfrozen corn
- salt and pepper
- 1 1/2teaspoonsbasil
- 1 1/2teaspoonsoregano
- 1 1/2teaspoonsolive oil
DIRECTIONS
- saute onion and garlic in oil until onion is translucent, about five minutes. Stir frequently to prevent onion and garlic from burning.
- Add carrot and let saute 3 more minutes.
- Add brown rice and stir until rice is coated with the olive oil.
- Cover with about 2 cups of water, and add the corn, peas, salt, pepper, basil and oregano.
- Let it come to a boil and then let it simmer until ready.Stir occasionally to prevent the bottom from sticking to the pot.
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May 12th, 2008 by alice
Tags: , Cherry, Ripe
INGREDIENTS
- 1/4cupdesiccated coconut
- 3cupsrice bubbles
- 1/4cupglace cherries, chopped
- 110gdark chocolate chips(2×55 gram Cherry Ripe Chocolate Bars)
- 1tablespoonmargarine
- 2tablespoonsgolden syrup
- 1teaspooncoconut essence
DIRECTIONS
- Use 24 paper patty cases.
- Place coconut onto a sheet of cooking paper and place under the grill (broiler), toast until golden brown, be careful as the coconut can burn quickly. Leave to one side.
- In a large mixing bowl place rice bubbles, chopped cherries and coconut, fold together.
- Roughly chop the Cherry Ripe Chocolate Bars then place in a small microwave-safe bowl with margarine and golden syrup. Melt on high for 2 minutes, give mixture a good stir. Add coconut essence to the bowl.
- Pour into rice bubbles and fold together until ingredients are well coated.
- Spoon mixture into 24 patty cases. Refrigerate to set.
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May 12th, 2008 by alice
Tags: Balls, Rice, Sesame
INGREDIENTS
- 1cup short grainbrown rice
- 1/2cupcarrots, finely diced
- 1/4cupshallots, finely diced
- 30gsesame seeds, toasted
- umeboshi plum paste (optional)
- 1teaspoon roasteddark sesame oil
- 2sheets norifresh seaweed, cut into strips 1 . 5 cm thick
DIRECTIONS
- Place the rice in a pan with 2 ½ cups of cold water and a pinch sea salt.
- Bring to the boil and reduce to simmer for 30 - 35 minutes until cooked.
- n a food processor grind half the cooked rice until it becomes sticky and glues together.
- Add ground rice to a bowl with the remaining rice, vegetables and sesame seeds.
- Using your hands take a small amount of the rice and veggie mix and make a ball the size of a 50 cent piece.
- Push index finger through to centre and place a blob of umeboshi if using and close up the ball. Sushi ginger also works well too.
- Continue this process until all the rice mix has been used.
- Roll each ball in the sesame seed and wind a strip of damp nori around each ball.
- Brush each ball with sesame oil.
- Place the balls on a baking sheet lined with baking paper and bake in the oven for 15 minutes at 160C.
- Serve with a dipping sauce of tamari.
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May 12th, 2008 by alice
Tags: Mushrooms, Spiced
INGREDIENTS
- 500gbutton mushrooms, whole
- 1teaspoonground cardamom
- 1teaspoonground black pepper
- 1teaspoonground nutmeg
- 1teaspoonground cumin
- 1teaspoonground coriander
- 1teaspoonground turmeric
- 1/3cupolive oil
DIRECTIONS
- Place mushrooms into a large ceramic, glass or plastic bowl.
- Combine two thirds of oil, cardamom, pepper, nutmeg, cumin, coriander and turmeric in a small jug.
- Pour mixture over mushrooms and toss well to coat mushrooms in mixture.
- Set aside to marinate for 15 minutes.
- Heat a wok over high heat until hot.
- Add remaining oil and mushrooms and stir-fry for 3-4 minutes or until golden and just tender.
- Serve hot.
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