[CH] Tonights Dinner
RST G (synapse7@home.com)
Fri, 23 Apr 1999 20:10:08 -0400
I made these two recipes tonight and all they needed were a little more
heat. But they were tasty. My non-CH hubby thought it was pretty hot. I
thought it was pretty mild:
* Exported from MasterCook *
Ancho Vegetable Stew
Recipe By : Adapted from Vegetarian Times' Low Fat & Fast Mexican
Serving Size : 8 Preparation Time :0:00
Categories : Stews Vegetarian Days
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 dried ancho chiles -- seeded
1 cup simmering water
1 tbsp canola oil
1 lg yellow onion -- diced*
1 red bell pepper -- seeded & diced
1 med zucchini -- diced
2 lg cloves garlic -- minced
1 14 oz can stewed tomatoes -- undrained
4 cups water
1 lg potato -- peeled & diced
1 11 oz can corn kernels -- drained
1 tbsp dried parsley
2 tsp dried oregano -- ** see note
1 1/2 tsp ground cumin
1 tsp salt
1/4 cup tomato paste -- *** see note
Add the chiles to an ungreased skillet. Cook over medium heat until
lightly toasted, about 2 minutes, occasionally shaking the pan and
turning the chiles as they cook. Remove from the heat. In a large mixing
bowl, cover the chiles with simmering water. Place a lid or plate over
the chiles to keep them from floating, and soak for 20 minutes.
Add the chiles and about 1/2 cup of the soaking liquid to a blender and
puree, about 5 seconds. Scrape into a small bowl; set aside.
Meanwhile, in a large saucepan, heat the oil over medium heat. Add the
onion, bell pepper, zucchini and garlic and cook, stirring, until
tender, about 6 minutes. Stir in the remaining ingredients except for
the tomato paste and the ancho puree and bring to a simmer. Reduce heat
to medium-low and cook, stirring occasionally, until the potatoes are
tender, about 20 minutes. Stir in the tomato paste and the chile puree
and cook for 5 minutes.
Let the stew stand for 5-10 minutes before serving. Ladle into bowls and
serve with flour tortillas.
- - - - - - - - - - - - - - - - - -
Serving Ideas : green chile grits, salsa, sour cream
NOTES : * I didn't have onions. The ones I had had gone bad so I used a
few shallots, chopped
** I used Mexican oregano instead of regular.
*** Not only did I use the tomato paste but I also used 1 tsp Better
Than Bouillon chili base mixed in with some of the liquid from the
chiles.
Nutritional info per serving: 98 calories, 3g protein, 2g fat, 18g
carbo, 0 chol, 555mg sodium and 3g fiber.
* Exported from MasterCook *
Green Chile Grits
Recipe By : adapted from crockpot recipe at Miningco C/P List
Archive
Serving Size : 8 Preparation Time :0:00
Categories : Bread Sides
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups regular grits -- not quick
6 cups water
1/2 tsp paprika -- optional
1/2 tsp salt -- to 1 tsp.
1 6 oz can green chiles -- diced
1 jalapeno chile (or more) -- seeded & finely chop
dash cayenne
For crockpot: Combine all ingredients in the crockpot and cook on low
for 6-9 hours or on HIGH 2-3 hours, stirring occasionally. If cooking on
HIGH, add 1/4-1/2 cup more water if too thick.
Similar to polenta, you serve right away or you can refrigerate the
mixture in a buttered loaf pan for a few hours or overnight, unmold,
slice and fry in butter until browned. Serves 8
For microwave: Use different amounts of grits and water. If using grits,
follow directions on box. If using yellow cornmeal, like I did, use 3/4
cup cornmeal to 2-1/4 cups water. The rest of the ingredients are the
same. Put the grits (or cornmeal) and water in microwaveable container.
Put in a dash of salt. Cook on HIGH uncovered for 3 minutes. Take it out
and stir it. Add the chiles and the spices and put on HIGH for another 3
minutes uncovered.
If frying later, take it and put it in the refrigerator. When ready to
fry, heat cast iron pan with 2 tbsp oil in the bottom. Heat untili quite
hot and put in the slices of grits (or cornmeal) and fry until lightly
browned on each side. Drain and serve under your entree - be it
vegetable stew or chili.
- - - - - - - - - - - - - - - - - -
Serving Ideas : chili or stew
RisaG (definitely thought they both could use either some Calvin's or
some other hotter chile)