June 30th, 2008 by alice
Tags: Calabacitas, Casserole, Cheese, Polenta
INGREDIENTS
- 3tablespoonsextra virgin olive oil
- 2cupsfrozen corn kernels, defrosted
- 4garlic cloves, smashed
- 2jalapenos, seeded and chopped
- 2mediumzucchini, diced
- 1mediumyellow squash, diced
- 1yellow onion, chopped
- 1 (14 ounce)canstewed tomatoes, drained
- 2teaspoonschili powder
- salt and pepper
- 1 (16 ounce)packageprepared polenta
- 2cupsmonterey jack cheese, shredded
- 3scallions, chopped
- 2tablespoonscilantro leaves, chopped
DIRECTIONS
- Preheat oven to 500 degrees.
- Grease a 9 x 13 baking dish with 1 T olive oil.
- Heat a large skillet over medium-high heat.
- Add remaining 2 T olive oil, corn, garlic and jalapenos.Saute 3 minutes.
- Add zucchini, yellow squash and onions, season with salt, pepper and chili powder.Cook 7-8 minutes.
- Add stewed tomatoes and heat through.
- Transfer skillet contents to baking dish.
- Cut tube of polenta in 1/2-inch slices.Top vegetables with polenta and cheese.
- Place in oven to melt cheese and warm polenta, 8-10 minutes.
- Garnish with scallions and cilantro.
- NOTE:Feel free to add a can of drained black beans or shredded chicken for protein.
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June 30th, 2008 by alice
Tags: Potato, Soup
INGREDIENTS
- 5largepotatoes, unpeeled & diced
- 4cupswater
- 1cupgreen onions, chopped
- 2tablespoonsdill weed
- 1cupparsley, chopped
- salt and pepper
- 4tablespoonsbutter
- 1 1/2cupsskim milk
DIRECTIONS
- Wash and scrub potatoes, then dice and cook in salted water about 30 minutes — or until tender.
- Sauté green onions, dill weed, parsley and ground pepper in the butter, in a soup pot.
- Place cooked potatoes in a blender with the milk, blend until smooth.
- Add to the sautéed onions and spices, let simmer for 15 minutes.
- Salt to taste.
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June 30th, 2008 by alice
Tags: Brown, Carrots, Celery, Ginger, Rice
INGREDIENTS
- 1cuprice
- 2tablespoonssunflower oil(or any cold-pressed vegetable oil)
- 1/4cuponions, chopped
- 2garlic cloves, chopped
- 1tablespoonfresh ginger, chopped
- soy sauce
- 1cupcelery, chopped
- 2cupswater
- 1/2cupcarrots, diced & steamed
- 1/2cup freshcelery, chopped
DIRECTIONS
- Brown rice briefly in the oil until brown.
- In a blender, combine the onion, garlic, ginger and soy sauce and blend until liquid.
- To the rice, add the water, the contents of the blender, and cook covered 30 minutes over a low flame.
- After 30 minutes add the carrots and celery.
- Cook 10 minutes more, covered.
- Let stand five minutes before serving.
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June 30th, 2008 by alice
Tags: , Celery, Rice
INGREDIENTS
- 1cupbrown rice
- 1cupcelery, chopped
- 1/2cupgreen onions, chopped
- 2garlic cloves, chopped
- 2tablespoonssunflower oil(any cold-pressed vegetable oil)
- 1cupwater
- 1cupfresh orange juice
- soy sauce
DIRECTIONS
- Brown the rice, celery, green onions and garlic in the oil.
- When vegetables are tender, add water and orange juice; cover.
- Cook 40 minutes, covered, over low flame.
- Let stand for an additional 5 minutes.
- Season to taste with soy sauce before serving.
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June 30th, 2008 by alice
Tags: Butternut, Roasted, Soup, Squashpple
INGREDIENTS
- 3cups chopped seeded and peeledbutternut squash
- 1cup choppedonions
- 1baking apple, cored and quartered(Macintosh, Jonathan or Granny Smith)
- 1/2teaspooncanola oil
- 1tablespoon mincedfresh ginger
- 1garlic clove, minced
- 6cupsvegetable stock, divided
- 1tablespooncornstarch
- 1tablespooncurry powder
- 1/8teaspooncayenne pepper
- salt & freshly ground black pepper
- 1/2cupevaporated skim milk
- 2ouncesreduced-fat cream cheese, cubed
DIRECTIONS
- Combine squash, onion, apple and canola oil in a bowl; toss to coat.
- Arrange vegetables in a single layer on a baking sheet.
- Bake at 400F for 30 minutes.
- Remove roasted vegetables to a blender or food processor and add ginger, garlic and about 1 1/2 cups of the stock; purée, adding more stock if necessary.
- Use a little of remaining stock to deglaze the baking sheet; pour into a large soup pot over medium heat.
- Combine 2 tablespoons of stock with cornstarch in a bowl and whisk until smooth.
- Toast curry powder in a dry skillet until it begins to give off a nutty fragrance.
- Add cornstarch mixture, curry powder, remaining stock, cayenne pepper, salt and pepper to soup pot.
- Cook until slightly thickened, stirring frequently.
- Reduce heat to a simmer and cook for 20 minutes.
- Add milk and cream cheese; heat through until the cheese melts.
- Correct seasonings.
- Serve hot, garnished with minced chives, if desired.
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