Black Bean Soup with Jalapenos

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Favorites Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Jalapeno chiles — stems and
removed — chopped
1 tablespoon Dried crushed red chile — seeds included
2 cups Black beans — sorted and
=09
2 tablespoons Bacon fat or vegetable oil
2 medium Onions — chopped
40 milliliters Garlic — minced
1 large Ham hock
1 cup Canned tomatoes — chopped
2 teaspoons Ground cumin
1 teaspoon Ground epazote (optional)
1 teaspoon Ground coriander
1/4 teaspoon Ground cloves
1 tablespoon Red wine vinegar
cups water
3 tablespoons Tequila (optional)
Sour cream for garnish

Cover the beans with water and soak overnight, or quick soak them.

Saute the onion and garlic in the bacon fat until soft.

Combine all the ingredients, except the tequila and sour cream, in a large
pot and bring to a boil. Reduce the heat and simmer for 2-3 hours or until
the beans are soft.

Remove the ham hock and shred the meat.

Divide the soup in half, puree half of it and add back to the reamining
soup. Add the shredded meat and simmer for 15 minutes or until thickened
to the desired consistency.

Remove from the heat, stir in the tequila, garnish with the sour cream, and
serve.

Serving Suggestions: Serve as a lunch entree with warmed flour tortillas
and a citrus salad.

Source: “The Whole Chile Pepper Book,” by Dave DeWitt and Nancy Gerlach,=
1990. Little, Brown and Company.

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Lentils with summer vegetables

2 cups lentils (any color), rinsed and drained
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 medium zucchini, quartered and sliced
1 – 1 1/2 tsp summer savory [I didn’t measure it exactly.]
black pepper
dried garlic [I’m out of fresh 🙁 ]
1 bay leaf
5 cups water (or use part broth if you want)

Put everything in a large pot, bring to a boil, reduce heat, cover and
simmer about 30-40 minutes. Remove bay leaf. Serve over brown rice (or
maybe potatoes). Makes 4 reasonably sized servings.

The vegetables used were the ones I happened to have on hand. Vary to
suit yourself. Leeks are great in this. If I want this to be more
soup-like, I add more water and a can of tomatoes, pureed. I’ve also put
potatoes in the pot with the rest of the veggies. The possibilities are
endless…

Margaret Ann’s Better Than Chili

Recipe By : Nathalie Dupree Cooks (1996) TVFN
Serving Size : 8 Preparation Time :1:00
Categories : Vegetable Entree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
2 medium onions — chopped
4 large carrots — chopped
2 red bell peppers — seeded and chopped
2 green bell peppers — seeded and chopped
32 ounces canned black beans — drained and rinsed
(2 cans or 4 cups)
1 cup bulgur — soaked as noted
32 ounces canned whole tomatoes — with juice
2 cups chicken broth — or alternative
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
Salt and black pepper
1 cup plain yogurt
6 green onions — sliced
1/4 pound grated Cheddar cheese

SOAK bulgur for 20 to 30 minutes in 2 cups boiling water.
BROTH: use chicken or vegetable, homemade or canned.

Heat the oil in a 6-quart Dutch oven. Add the onions, carrots, and the red and
green bell peppers and cook over medium heat for 5 to 8 minutes. Add the black
beans, bulghur, tomatoes, chicken stock, chili powder, cumin, coriander, and
cayenne pepper. Bring to the boil, reduce the heat, and simmer for 30 to 45
minutes, until thickened. Season to taste with salt and pepper.

Serve in bowls with yogurt, green onions, and grated cheese as condiments for
topping the chili. Yield: 8 to 10 servings [patH mcRecipe]

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Title: [THAI] kai tam (simple chicken soup)
Categories: Chicken, Thai, Soup, Chile
Yield: 6 servings

1 sm Chicken (about
-2 pounds)
4 c Stock
1 c Sapparot (pineapple),
-cut into chunks
1 c Phak thong (pumpkin),
-cut into chunks
3 tb Hom daeng (shallots),
-thinly sliced
2 tb Nam manao (lime juice)
2 tb Nam makham piag
-(tamarind juice)
1 tb Prik ki nu daeng haeng
-(dried red chilis),
-crumbled
1 tb Kratiem (garlic), crushed

This is the chicken soup my wife calls “mothers all-purpose sickness cure”
~ I guess mothers the world over are the same, and figure that sending a
sick child to bed with a bowl of chicken soup cures most things – well at
least it cures “plumbum pendulensis academica” (being sick of school).

It is made with a small chicken. Alternatively you could make it from a
couple of chicken legs and a couple of drumsticks.

(simple chicken soup) Method

Prepare the chicken: wash it carefully, then cut off the drumsticks and the
wings, and then with a sharp knife cut down either side of the centre line,
and remove the two breasts. The wings are reserved for other dishes, and
the bones are set aside to make more stock later.

Bring the stock to a boil and add everything except the chicken, and
simmer, covered, for about 10 minutes.

Add the chicken breasts and legs, bring the mixture back to the boil, then
remove from the heat, and allow to stand, covered, for 30 minutes.

Serving Storage

Remove the chicken and place it on a serving platter. Put the soup in a
tureen and serve with a selection of dipping sauces, (and with white rice
if more sustenance is required). Garnish the soup with coriander leaves.
“Col. I.F. Khuntilanont-Philpott”

—–

Date: Thu, 01 Sep 94 12:44:51 PDT
From: Katherine Albitz

Bean Lasagne

1 can ff vegetarian refried beans
1 12 oz bottle mild taco sauce
2 cans stewed tomatoes, one drained, one not
1 cup ff cottage cheese
1 cup corn kernels, frozen is ok
10-12 lasagne noodles, uncooked
1/4 cup black olives, sliced

In a bowl mix beans with about half the juice from one can of tomatoes
and a couple of tablespoons of taco sauce. You want the beans to be
almost but not quite pourable. Mix the rest of the taco sauce and
tomato juice and set aside.

Put about a quarter of the taco sauce mixture in the bottom of a 9×13″
lasagne pan. Cover sauce with a layer of noodles. Layer, in any order
you want, the beans, corn, cheese, drained tomatoes, sauce and noodles,
being sure to end up with enough beans to cover the top with no noodles
showing. The resulting mess should be pretty wet.

Cover tightly with foil. Bake at 350 for about an hour, until the
noodles are tender. Check every 5-10 minutes after 45 minutes of cooking
to see how the noodles are doing. Remove foil, sprinkle with olives. Bake
another couple of minutes. Let sit for about 5 minutes before serving.

Serves 3-4 as a main dish. Tastes even better the next day.

Variation: If you want to pre-cook the noodles, don’t use as much tomato
juice and cook for only about 30 minutes.

Spicy Tofu

Recipe By : Diabetic Cooking from Around the World- Vilma Liacouras Cha
Serving Size : 2 Preparation Time :0:00
Categories : Appetizer Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tofu (Bean Curd)
1 tablespoon soy sauce
1 tablespoon orange juice
1/2 orange rind — diced
1/2 teaspoon peppercorns
4 green onions — sliced into rings
1 teaspoon lemon juice — or to taste

Steam the tofu for 10 minutes. While curds are steaming, make the marinade:
in a sauce pan, mix the soy sauce, orange juice, rind, peppercorns, and half
the green onions. Add 1/2 cup water. Bring to boil and simmer for 5 minutes.
Cut each piece of tifu into 18 pieces. Gently mix in the marinade and soak
the tofu cubes. Cool thoroughly. Chill until ready to serve. Divide between
two plates. Sprinkle with lemon juice and remaining onion.

Calories 94

Exchnages 1 medium-fat meat
1 vegetable
Diabetic Cooking from Around the World- Vilma Liacouras Chantiles

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Fuzzy’s Fantastic South Texas Road Meat Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium Bell peppers — chopped
3 medium Onions — chopped
2 Fresh Jalapenos — deveined
Seeded
4 Garlic cloves
4 pounds Chuck — coarsely ground
5 pounds Venison — coarsely ground
6 Drops Tabasco
7 ounces Green chiles — diced
28 ounces Stewed tomatoes
Water
Salt and pepper to taste

Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the vegetables
in the oil a little, then add meat and brown. Stir in the remaining
ingredients, and cover with about one inch of water. Season to taste with salt
and pepper. Let it bubble slowly three to four hours. Skim the grease after
it’s cooked two hours and taste again to adjust the seasoning.

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CRACKED WHEAT SALAD Rioja Red Wine Vinaigrette

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3620
Serving Size : 1 Preparation Time :0:00
Categories : Salad Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
****** Cracked Wheat Salad ******
1 1/2 cups cracked wheat
1 ounce red peppers — diced
3 tablespoons tarragon — chopped
1/2 cup fresh lemon juice
2 tablespoons honey
salt
pepper
****** Rioja Red Wine Vinaigrette ******
1/2 bottle Rioja red wine
1 tablespoon Dijon mustard
1/2 cup olive oil

In mixing bowl combine all ingredients well. Season to taste with salt and
freshly ground pepper.

Yield: 4 servings
Rioja Red Wine Vinaigrette:

In a saucepan, reduce rioja until it reaches a syrup consistency. In a food
processor, place reduced red wine and Dijon mustard. With motor running,
slowly add olive oil until emulsified. Season to taste with salt and pepper.
Serve drizzled over lamb skewers.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

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Title: STRAWBERRY SPRING SALAD
Categories: Salads
Yield: 4 Servings

3 tb White wine vinegar
3 tb Water
1 tb Honey
2 tb Extra-virgin olive oil
1/8 ts Salt
1/8 ts Pepper
3 c Strawberries, quartered
10 oz Italian Blend salad greens
4 ts Pine nuts, roasted

Combine first 6 ingredients and stir well with a whisk. Combine
strawberries and green. Add the vinegar mix; toss to coat. Sprinkle
with nuts.

I used slivered toasted almonds and added some finely diced red
onion. It was very good and so easy to make.

MMMMM

MEDITERRANEAN BOW TIES WITH TURKEY SAUSAGE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Bow Ties or Rigatoni
-OR other medium pasta
-shape, uncooked
1 tb Vegetable or olive oil
1 lb Italian turkey sausage
1 md Onion — chopped
1 Garlic clove — minced
6 oz Tomato paste
6 oz Water
1 tb Dry mustard
1/4 ts Freshly ground pepper
1 t Dried oregano
1/2 ts Salt
1/2 Cinnamon stick (optional)
1 tb Lemon juice
1/2 c Feta cheese, crumbled

Prepare pasta according to package directions; drain.

In a large skillet, saute turkey sausage, onion and
garlic in oil for approximately 4 minutes, stirring
constantly. Add remaining ingredients, except the
pasta and feta cheese. Cover and simmer 10 minutes.

Add pasta and mix well. Spoon into serving bowl and
sprinkle with feta cheese.

Each serving provides: 502 Calories; 28.4 g Protein;
51.8 g Carbohydrates; 20.9 g Fat; 79.5 mg Cholesterol;
936 mg Sodium. Calories from Fat: 37%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)

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