Salad:
1 can black beans
1 can kidney beans
1 can pinto beans
1 can corn
1 green bell pepper
1 red bell pepper
1/2-1 red onion (depending on size and taste)
1/4 fresh cilantro
Mix all the above ingredients in a big bowl
Dressing:
1/2 cup red wine vinegar
1/2 cup olive oil
1 Tbs. lemon juice
juice from 2 limes
2 Tbs. white sugar
1 Tbs salt
1 garlic clove, minced
1/2 Tbs cumin
1/2 Tbs black pepper
1/2 tsp. chili powder
I always add a dash or 2 of Tapatio
Pour dressing over salad. I like to let it marinate for at least a few hours - the flavors combine better. I made the one you had the night before. It just tastes better after a while.
Enjoi!
Wednesday, February 2, 2011
Monday, January 24, 2011
Beef Bourguignon
simplyrecipes.com
We are using shiitake mushrooms for the fresh mushrooms in this recipe, even though they are not traditionally used for this dish, because they are just so meaty and good. Feel free to use any fresh mushroom you'd like. If you don't have access to salt pork, you can use bacon, but simmer it first for 8 minutes in water, then drain and rinse, to remove its smokiness. A word on salt. Salt pork is salty. Be sparing with salt as you make this dish until the end, when you can adjust. Commercial beef stock is also salty, so you very well may have enough salt for the dish just from these two sources.
Ingredients
6-8 ounces salt pork, cut into 1/2 inch chunks
4 Tbsp unsalted butter, divided
4 pounds trimmed beef chuck, cut into 2-inch cubes, patted dry with paper towels
Salt
10-12 shallots, chopped, about 2 cups
2 large, peeled carrots, 1 chopped, 1 cut into 2-inch chunks
4-5 garlic cloves, chopped
1 ounce of dried porcini mushrooms (optional)
2 Tbsp tomato paste
1/2 cup brandy, plus 2 Tbsp
1 bottle Pinot Noir, or other red wine
Beef Stock (low sodium), at least 1 cup, quite easily more
1/2 cup chopped fresh parsley
2 bay leaves
2 teaspoons dried thyme
4 whole cloves
24 pearl onions, fresh or frozen
1 lb fresh shiitake, cremini or button mushrooms
Beurre manie: 3 Tbsp flour blended with 2 Tbsp butter
Method
1 If you are using them, pour 1 cup of boiling water over the dried porcini mushrooms and allow them to rehydrate for 30 minutes. Remove the mushrooms and chop coarsely. Pour the soaking water through a paper towel (to remove any dirt or debris) into a bowl and set aside.
2 In a large sauté pan, pour enough water to cover the bottom by about 1/8 inch. Over medium heat, cook the salt pork in the pan until the water evaporates, stirring occasionally. Once the water is gone, reduce the heat to medium-low, and continue to cook the salt pork until much of the fat has rendered out of it. Add a tablespoon of butter and continue to cook the salt pork unti the pieces are browned and crispy. Use a slotted spoon to remove the salt pork pieces to a large Dutch oven or other large, thick-bottomed, lidded pot.
3 Increase the heat to medium-high. Working in batches so that you do not crowd the pan, brown the beef. Leaving space around each piece of sizzling meat ensures that it browns and does not steam. Don't move the pieces of beef in the pan until they get a good sear, then turn them so they can get browned on another side. Take your time. This will take 15-25 minutes, depending on how large a sauté pan you have. Once browned, remove the beef from the sauté pan and place in the Dutch oven with the salt pork.
4 When all the beef has browned, add the shallots, the one chopped carrot, and the chopped porcini mushrooms if using. Stir in the pot to remove any browned, stuck-on bits in the pan. Cook for 2-3 minutes, then add the garlic and the tomato paste. Cook another 2-3 minutes, stirring frequently.
5 Add the brandy and stir to combine. Boil down by half, then add the strained mushroom soaking water (if using). Scrape any remaining browned bits off the bottom of the sauté pan and pour the contents of the pan into the Dutch oven.
6 To the Dutch oven add the bottle of wine and enough beef stock to almost cover the beef; the beef pieces should be barely poking up out of the liquid. Add the parsley, bay leaves, thyme and cloves. Cover and bring to a bare simmer. After 1 hour, add the second carrot, peeled and cut into chunks of 1-2 inches. Continue cooking for another hour, or until the beef is tender.
7 Meanwhile, trim the tough stems off the shiitake, cremini, or button mushrooms and slice into 2-3 large pieces; small mushrooms leave whole. Prepare the pearl onions. Boil them in their skins for 4-5 minutes. Drain and submerge in a bowl of ice water. Slice the tips and root ends off the onions and slip off the outer skins.
8 When the beef is tender, use tongs to remove all the beef and the chunks of carrots; set aside in a bowl. Strain the contents of the Dutch oven through a fine-meshed sieve set over a medium pot. This will be the sauce. Boil the sauce down, tasting frequently. If it begins to taste too salty, turn off the heat. Otherwise, boil down until you have about 3 cups. Turn off the heat.
9 Heat a large sauté pan over high heat and add the mushrooms. Dry sauté the mushrooms over high heat, shaking the pan and stirring often, until they release their water, about 4-5 minutes. Add the pearl onions and 3 tablespoons butter and toss to combine. Sprinkle salt over the onions and mushrooms. Sauté until the onions begin to brown. Remove from heat.
10 Returning to the sauce, reduce the heat to medium and whisk in the beurre manie. Whisk in a third of the paste, wait for it to incorporate into the sauce, then add another third of the beurre manie, and so on. Do not let this boil, but allow it to simmer very gently for 2-3 minutes. Stir in the remaining 2 tablespoons of brandy. Taste for salt and add some if needed.
11 To serve, coat the beef, carrots, mushrooms and pearl onions with the sauce and serve with potatoes, egg noodles or lots of crusty bread.
Serves 6-8
We are using shiitake mushrooms for the fresh mushrooms in this recipe, even though they are not traditionally used for this dish, because they are just so meaty and good. Feel free to use any fresh mushroom you'd like. If you don't have access to salt pork, you can use bacon, but simmer it first for 8 minutes in water, then drain and rinse, to remove its smokiness. A word on salt. Salt pork is salty. Be sparing with salt as you make this dish until the end, when you can adjust. Commercial beef stock is also salty, so you very well may have enough salt for the dish just from these two sources.
Ingredients
6-8 ounces salt pork, cut into 1/2 inch chunks
4 Tbsp unsalted butter, divided
4 pounds trimmed beef chuck, cut into 2-inch cubes, patted dry with paper towels
Salt
10-12 shallots, chopped, about 2 cups
2 large, peeled carrots, 1 chopped, 1 cut into 2-inch chunks
4-5 garlic cloves, chopped
1 ounce of dried porcini mushrooms (optional)
2 Tbsp tomato paste
1/2 cup brandy, plus 2 Tbsp
1 bottle Pinot Noir, or other red wine
Beef Stock (low sodium), at least 1 cup, quite easily more
1/2 cup chopped fresh parsley
2 bay leaves
2 teaspoons dried thyme
4 whole cloves
24 pearl onions, fresh or frozen
1 lb fresh shiitake, cremini or button mushrooms
Beurre manie: 3 Tbsp flour blended with 2 Tbsp butter
Method
1 If you are using them, pour 1 cup of boiling water over the dried porcini mushrooms and allow them to rehydrate for 30 minutes. Remove the mushrooms and chop coarsely. Pour the soaking water through a paper towel (to remove any dirt or debris) into a bowl and set aside.
2 In a large sauté pan, pour enough water to cover the bottom by about 1/8 inch. Over medium heat, cook the salt pork in the pan until the water evaporates, stirring occasionally. Once the water is gone, reduce the heat to medium-low, and continue to cook the salt pork until much of the fat has rendered out of it. Add a tablespoon of butter and continue to cook the salt pork unti the pieces are browned and crispy. Use a slotted spoon to remove the salt pork pieces to a large Dutch oven or other large, thick-bottomed, lidded pot.
3 Increase the heat to medium-high. Working in batches so that you do not crowd the pan, brown the beef. Leaving space around each piece of sizzling meat ensures that it browns and does not steam. Don't move the pieces of beef in the pan until they get a good sear, then turn them so they can get browned on another side. Take your time. This will take 15-25 minutes, depending on how large a sauté pan you have. Once browned, remove the beef from the sauté pan and place in the Dutch oven with the salt pork.
4 When all the beef has browned, add the shallots, the one chopped carrot, and the chopped porcini mushrooms if using. Stir in the pot to remove any browned, stuck-on bits in the pan. Cook for 2-3 minutes, then add the garlic and the tomato paste. Cook another 2-3 minutes, stirring frequently.
5 Add the brandy and stir to combine. Boil down by half, then add the strained mushroom soaking water (if using). Scrape any remaining browned bits off the bottom of the sauté pan and pour the contents of the pan into the Dutch oven.
6 To the Dutch oven add the bottle of wine and enough beef stock to almost cover the beef; the beef pieces should be barely poking up out of the liquid. Add the parsley, bay leaves, thyme and cloves. Cover and bring to a bare simmer. After 1 hour, add the second carrot, peeled and cut into chunks of 1-2 inches. Continue cooking for another hour, or until the beef is tender.
7 Meanwhile, trim the tough stems off the shiitake, cremini, or button mushrooms and slice into 2-3 large pieces; small mushrooms leave whole. Prepare the pearl onions. Boil them in their skins for 4-5 minutes. Drain and submerge in a bowl of ice water. Slice the tips and root ends off the onions and slip off the outer skins.
8 When the beef is tender, use tongs to remove all the beef and the chunks of carrots; set aside in a bowl. Strain the contents of the Dutch oven through a fine-meshed sieve set over a medium pot. This will be the sauce. Boil the sauce down, tasting frequently. If it begins to taste too salty, turn off the heat. Otherwise, boil down until you have about 3 cups. Turn off the heat.
9 Heat a large sauté pan over high heat and add the mushrooms. Dry sauté the mushrooms over high heat, shaking the pan and stirring often, until they release their water, about 4-5 minutes. Add the pearl onions and 3 tablespoons butter and toss to combine. Sprinkle salt over the onions and mushrooms. Sauté until the onions begin to brown. Remove from heat.
10 Returning to the sauce, reduce the heat to medium and whisk in the beurre manie. Whisk in a third of the paste, wait for it to incorporate into the sauce, then add another third of the beurre manie, and so on. Do not let this boil, but allow it to simmer very gently for 2-3 minutes. Stir in the remaining 2 tablespoons of brandy. Taste for salt and add some if needed.
11 To serve, coat the beef, carrots, mushrooms and pearl onions with the sauce and serve with potatoes, egg noodles or lots of crusty bread.
Serves 6-8
Japanese Eggplant with Haricots Verts and Thai Red Curry
epicurious.com
Jeanne Dardis
1/4 cup peanut oil
3 small Japanese eggplants (about 7 ounces total), unpeeled, cut into 3-inch-long, 1/2-inch-wide strips
5 ounces haricots verts or thin green beans, trimmed
4 teaspoons minced garlic
2 teaspoons minced peeled fresh ginger
2 teaspoons yellow miso (fermented soybean paste) mixed with 1/3 cup water
1 tablespoon low-sodium soy sauce
1 teaspoon Thai red curry paste
Heat oil in wok or heavy large skillet over high heat until hot. Add eggplant strips and toss to coat with oil. Stir-fry until eggplant strips begin to brown, about 2 minutes. Add haricots verts and stir-fry until eggplant strips are tender and haricots verts are crisp-tender, about 1 minute. Add garlic and ginger and stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste and stir until liquids thicken, about 30 seconds. Transfer to bowl and serve.
**NOTE: I substituted firm tofu for eggplant and green beans for hericot vert.
Jeanne Dardis
1/4 cup peanut oil
3 small Japanese eggplants (about 7 ounces total), unpeeled, cut into 3-inch-long, 1/2-inch-wide strips
5 ounces haricots verts or thin green beans, trimmed
4 teaspoons minced garlic
2 teaspoons minced peeled fresh ginger
2 teaspoons yellow miso (fermented soybean paste) mixed with 1/3 cup water
1 tablespoon low-sodium soy sauce
1 teaspoon Thai red curry paste
Heat oil in wok or heavy large skillet over high heat until hot. Add eggplant strips and toss to coat with oil. Stir-fry until eggplant strips begin to brown, about 2 minutes. Add haricots verts and stir-fry until eggplant strips are tender and haricots verts are crisp-tender, about 1 minute. Add garlic and ginger and stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste and stir until liquids thicken, about 30 seconds. Transfer to bowl and serve.
**NOTE: I substituted firm tofu for eggplant and green beans for hericot vert.
Korean BBQ Beef
Epicurious.com
Beef:
2 1/2 pounds rib eye beef, thinly sliced
2 tablepoons soy sauce
2 teaspoons sesame oil
2 teaspoons crushed garlic
2 tablespoons brown sugar
1 tablespoon rice wine (sake)
Pinch of black pepper
1/2 piece of fresh kiwi, juiced in a blender
Dipping Sauce:
1 tablespoon soybean paste
2 teaspoons crushed garlic
2 teaspoons red pepper sauce
1 teaspoon salad oil
2 tablespoons water
1. Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.
2. In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside.
3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn't require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook.
4. Last, to prepare dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes. Serve on the side.
Beef:
2 1/2 pounds rib eye beef, thinly sliced
2 tablepoons soy sauce
2 teaspoons sesame oil
2 teaspoons crushed garlic
2 tablespoons brown sugar
1 tablespoon rice wine (sake)
Pinch of black pepper
1/2 piece of fresh kiwi, juiced in a blender
Dipping Sauce:
1 tablespoon soybean paste
2 teaspoons crushed garlic
2 teaspoons red pepper sauce
1 teaspoon salad oil
2 tablespoons water
1. Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.
2. In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside.
3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn't require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook.
4. Last, to prepare dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes. Serve on the side.
Thursday, January 20, 2011
Farro & Beluga Lentil Pilaf with Ginger and Cilantro
Blakelyn Bailey via Finecooking.com
1/4 cup extra-virgin olive oil; more for garnish
1 cup finely chopped shallots
2 dried chiles de árbol, broken, seeds and stems discarded
1 dried bay leaf
Sea salt
1-1/2 cups pearled or semi-pearled farro, rinsed
2 tsp. fresh thyme leaves (or 1 tsp. dried thyme)
2-1/2 cups vegetable broth, preferably homemade
3/4 cup dried beluga lentils, picked over and rinsed
2 medium red onions, quartered and thinly sliced
2 Tbs. balsamic vinegar
1 cup thinly sliced scallions
3/4 cup grated carrots (use the large holes of a box grater)
1/2 cup chopped fresh cilantro
1-1/2 Tbs. unseasoned rice vinegar
1 Tbs. minced fresh ginger
1 Tbs. granulated sugar
Heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the shallots, chiles, bay leaf, and 1/4 tsp. salt; cook, stirring often, until the shallots begin to color, 5 to 6 minutes. Add the farro and thyme and continue to cook, stirring, until the farro smells nutty and makes a crackling sound, about 3 minutes more. Add the vegetable broth and 2 cups water and bring to a boil. Reduce the heat to maintain a simmer, cover, and cook for 5 minutes. Stir in the lentils, cover, and cook undisturbed until the farro is tender but chewy, the lentils are tender but firm, and nearly all of the liquid is absorbed, 25 to 30 minutes. Remove the skillet from the heat and let the pilaf stand, covered, for at least 5 minutes.
While the pilaf is cooking, heat the remaining 2 Tbs. olive oil in a 12-inch skillet over medium-high heat. Add the onions and 1/2 tsp. salt and cook, stirring frequently, until limp and deeply browned in spots, about 10 minutes. Add the balsamic vinegar, toss quickly until the onions are evenly coated, and then reduce the heat to low, cover, and let the onions steam for about 5 minutes.
Meanwhile, in a medium bowl, combine the scallions, carrots, cilantro, rice vinegar, ginger, sugar, and 1/4 tsp. salt. Let sit for 5 minutes to let the flavors meld.
Stir the onions and about three-quarters of the carrot mixture into the pilaf. Season to taste with salt.
Drizzle a little olive oil over the pilaf, garnish with the remaining carrot mixture, and serve.
nutrition information (per serving):
Calories (kcal): 170; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1; Protein (g): 5; Monounsaturated Fat (g): 4; Carbohydrates (g): 25; Polyunsaturated Fat (g): 1; Sodium (mg): 250; Cholesterol (mg): 0; Fiber (g): 4;
1/4 cup extra-virgin olive oil; more for garnish
1 cup finely chopped shallots
2 dried chiles de árbol, broken, seeds and stems discarded
1 dried bay leaf
Sea salt
1-1/2 cups pearled or semi-pearled farro, rinsed
2 tsp. fresh thyme leaves (or 1 tsp. dried thyme)
2-1/2 cups vegetable broth, preferably homemade
3/4 cup dried beluga lentils, picked over and rinsed
2 medium red onions, quartered and thinly sliced
2 Tbs. balsamic vinegar
1 cup thinly sliced scallions
3/4 cup grated carrots (use the large holes of a box grater)
1/2 cup chopped fresh cilantro
1-1/2 Tbs. unseasoned rice vinegar
1 Tbs. minced fresh ginger
1 Tbs. granulated sugar
Heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the shallots, chiles, bay leaf, and 1/4 tsp. salt; cook, stirring often, until the shallots begin to color, 5 to 6 minutes. Add the farro and thyme and continue to cook, stirring, until the farro smells nutty and makes a crackling sound, about 3 minutes more. Add the vegetable broth and 2 cups water and bring to a boil. Reduce the heat to maintain a simmer, cover, and cook for 5 minutes. Stir in the lentils, cover, and cook undisturbed until the farro is tender but chewy, the lentils are tender but firm, and nearly all of the liquid is absorbed, 25 to 30 minutes. Remove the skillet from the heat and let the pilaf stand, covered, for at least 5 minutes.
While the pilaf is cooking, heat the remaining 2 Tbs. olive oil in a 12-inch skillet over medium-high heat. Add the onions and 1/2 tsp. salt and cook, stirring frequently, until limp and deeply browned in spots, about 10 minutes. Add the balsamic vinegar, toss quickly until the onions are evenly coated, and then reduce the heat to low, cover, and let the onions steam for about 5 minutes.
Meanwhile, in a medium bowl, combine the scallions, carrots, cilantro, rice vinegar, ginger, sugar, and 1/4 tsp. salt. Let sit for 5 minutes to let the flavors meld.
Stir the onions and about three-quarters of the carrot mixture into the pilaf. Season to taste with salt.
Drizzle a little olive oil over the pilaf, garnish with the remaining carrot mixture, and serve.
nutrition information (per serving):
Calories (kcal): 170; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1; Protein (g): 5; Monounsaturated Fat (g): 4; Carbohydrates (g): 25; Polyunsaturated Fat (g): 1; Sodium (mg): 250; Cholesterol (mg): 0; Fiber (g): 4;
Tuesday, January 4, 2011
Quinoa Salad with Apples, Walnuts, Dried Cranberries and Gouda
From Fine Cooking via Blakelyn Bailey
1-1/2 cups quinoa, preferably red
Sea salt
5 Tbs. extra-virgin olive oil; more as needed
1 large red onion, quartered lengthwise and thinly sliced crosswise
2 Tbs. balsamic vinegar
4 oz. arugula, trimmed and thinly sliced (about 3 cups)
4 oz. aged Gouda, finely diced (about 1 cup)
3 medium celery stalks, thinly sliced
1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice
1 cup walnuts, coarsely chopped
1 cup finely diced fennel
3/4 cup dried cranberries
3 Tbs. sherry vinegar
Freshly ground black pepper
In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds. Drain and transfer it to a 3-quart pot. Add 2-1/2 cups water and 1/2 tsp. sea salt and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, until the quinoa is tender but still delicately crunchy, about 15 minutes.
Drain the quinoa and return it to the pot. Cover and let the quinoa rest for 5 minutes; then fluff it with a fork. Let cool to room temperature.
While the quinoa cooks, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around the edges, 6 to 8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 minute. Remove from the heat and let cool to room temperature.
In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries.
In a small bowl, whisk the remaining 3 Tbs. olive oil with the sherry vinegar, 1/2 tsp. sea salt, and a few grinds of pepper. Add the dressing to the salad and gently mix it in. Let rest a moment; then season to taste with salt and pepper. Add more olive oil if the salad seems dry.
nutrition information (per serving):
Calories (kcal): 330; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 4; Protein (g): 9; Monounsaturated Fat (g): 7; Carbohydrates (g): 34; Polyunsaturated Fat (g): 7; Sodium (mg): 350; Cholesterol (mg): 15; Fiber (g): 4;
1-1/2 cups quinoa, preferably red
Sea salt
5 Tbs. extra-virgin olive oil; more as needed
1 large red onion, quartered lengthwise and thinly sliced crosswise
2 Tbs. balsamic vinegar
4 oz. arugula, trimmed and thinly sliced (about 3 cups)
4 oz. aged Gouda, finely diced (about 1 cup)
3 medium celery stalks, thinly sliced
1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice
1 cup walnuts, coarsely chopped
1 cup finely diced fennel
3/4 cup dried cranberries
3 Tbs. sherry vinegar
Freshly ground black pepper
In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds. Drain and transfer it to a 3-quart pot. Add 2-1/2 cups water and 1/2 tsp. sea salt and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, until the quinoa is tender but still delicately crunchy, about 15 minutes.
Drain the quinoa and return it to the pot. Cover and let the quinoa rest for 5 minutes; then fluff it with a fork. Let cool to room temperature.
While the quinoa cooks, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around the edges, 6 to 8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 minute. Remove from the heat and let cool to room temperature.
In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries.
In a small bowl, whisk the remaining 3 Tbs. olive oil with the sherry vinegar, 1/2 tsp. sea salt, and a few grinds of pepper. Add the dressing to the salad and gently mix it in. Let rest a moment; then season to taste with salt and pepper. Add more olive oil if the salad seems dry.
nutrition information (per serving):
Calories (kcal): 330; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 4; Protein (g): 9; Monounsaturated Fat (g): 7; Carbohydrates (g): 34; Polyunsaturated Fat (g): 7; Sodium (mg): 350; Cholesterol (mg): 15; Fiber (g): 4;
Slow Cooker Vegetarian Chili with Sweet Potatoes
Real Simple January 2011
Ingredients
1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
kosher salt and black pepper
1 28-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can kidney beans, rinsed
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving
Directions
In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours (total time is 8 hours, 20 minutes) or on high for 4 to 5 hours.
Serve the chili with the sour cream, scallions, radishes, and tortilla chips.
Ingredients
1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
kosher salt and black pepper
1 28-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can kidney beans, rinsed
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving
Directions
In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours (total time is 8 hours, 20 minutes) or on high for 4 to 5 hours.
Serve the chili with the sour cream, scallions, radishes, and tortilla chips.
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