Vegetarian Planet 2

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* Exported from MasterCook *

 

Chili Verde

 

Recipe By :Vegetarian Planet, by Didi Emmons, page 461

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables Vegetarian Planet

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried navy beans

6 Anaheim peppers

4 poblano peppers

3 jalapeno peppers -- up to 4

2 tablespoons olive oil

2 medium white onions -- chopped fine

4 garlic cloves -- minced

1 tablespoon ground cumin seeds

1 tablespoon ground coriander seeds

2 pounds tomatillos -- husked and chopped

2 cups corn kernels

(kernals from 3 ears of corn)

1 red bell pepper

seeded and chopped fine

1/4 cup hulled and unsalted pumpkin seeds -- chopped

2 tablespoons tequila -- (optional)

1 lime -- Juice of

1 1/2 teaspoons salt

Fresh-ground black pepper -- to taste

1/2 cup chopped cilantro

2 tablespoons sour cream

 

Serves 4

 

This terrific recipe is from my friend Jeff. A chef by trade, Jeff is very

opinionated about chile peppers. I have heard him say that if he were

president he would try to make it illegal for any bowl of chili to contain

less than 25 percent fresh chiles. A lot of people would be locked up (or

paying for their crimes by working on chile farms), because many chili

recipes call for chile powder but no fresh chiles at all.

 

1. Soak the beans overnight, or use the quick-soak method: Boil the beans

in plenty of water for 5 minutes. Remove the pan from the heat, and let

the beans soak for 1 hour.

 

2. Drain the soaked beans, and rinse them well with cold water.

 

3. Char the chile peppers (all three varieties) over a low flame, using

tongs to rotate them so they char evenly (If you do not have a gas stove,

roast the peppers in a 450 F oven for 15 minutes or until the skins are

blistering.) Let the peppers cool, then remove their skins, and chop the

flesh into small pieces. Reserve the seeds from the poblanos and jalapenos

if you like a spicy chili.

 

4. In a large pot, heat the oil over medium heat, and add the onions and

garlic. Cook them for 5 minutes, stirring occasionally Add the cumin and

coriander, and cook for 2 minutes more. Add the rinsed beans and 2 quarts

water. Bring the chili to a boil, turn down the heat, and simmer the chili

for 1 1/2 hours, stirring every now and then and adding a little water

periodically to keep the beans covered.

 

5. When the beans are almost soft, stir in the chopped roasted peppers

(including the jalapeno seeds, if you like), the tomatillos, the corn, and

the red bell pepper. Simmer for 30 minutes more. Then add the pumpkin

seeds, tequila (if you're using it), lime juice, salt, pepper, and

cilantro. Serve the chili in bowls, each garnished with a dollop of sour

cream.

 

The leftover chili will keep well for 4 to 5 days in a tightly sealed

container in the refrigerator; it also freezes well.

 

Variation: A tasty addition to this chili is 2 cups cooked hominy. Add it

with the tequila, lime juice, and cilantro, and cook just until the hominy

is heated through.

 

Converted by MC_Buster.

 

 

 

 

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Per serving: 742 Calories (kcal); 14g Total Fat; (16% calories from fat);

35g Protein; 128g Carbohydrate; 3mg Cholesterol; 838mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 7 Vegetable; 0 Fruit;

2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 4442 0 0 0 0 0 0 0 0 0 0 0 0 1215 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Couscous Cakes With A Tomato-Garlic Ragout

 

Recipe By :Vegetarian Planet, by Didi Emmons, page 256

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables Vegetarian Planet

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***COUSCOUS CAKES***

3 cups water

1 teaspoon salt

Fresh-ground black pepper -- to taste

1 2/3 cups couscous

3 eggs

1/2 cup unbleached white flour

1/2 cup chopped parsley

1/4 cup crumbled blue cheese

such as Danish blue or Wisconsin

Gorgonzola

1 tablespoon olive oil

***TOMATO-GARLIC RAGOUT***

1 tablespoon olive oil

1 cup chopped onion

3 garlic cloves -- minced, up to 4

10 plum tomatoes -- chopped

1/2 cup white wine

1/4 cup water

Salt and fresh-ground black pepper -- to taste

***GARNISH***

6 parsley sprigs

 

Serves 6

 

With their crusty outsides and delicate, cheesy insides these couscous

cakes rival the delicious Zucchini Risotto Cakes (see separate recipe).

But these are easier to make, because couscous takes almost no time to

cook. A little blue cheese gives the cakes a cheesy flavor without adding

a lot of fat. Make sure the tomatoes you buy are ripe, because tasteless

tomatoes have nowhere to hide in the accompanying ragout.

 

1. Put the water into a saucepan over high heat. When the water comes to

a boil, add the salt, pepper, and couscous. Remove the pan from the heat,

cover it, and let it sit undisturbed for 5 minutes. Fluff the couscous by

lightly running a fork or a whisk back and forth in the pan, starting with

the top layer and gradually working your way down.

 

2. In a large bowl, whisk the eggs, then slowly whisk in the flour. Then,

with a spoon, stir in the parsley and the blue cheese. Add the couscous,

and chill the batter for 30 minutes.

 

3. In a medium saucepan, heat 1 tablespoon olive oil, and add the onion.

Saute over medium heat for 5 minutes, stirring occasionally. Add the

garlic, and saute for 5 minutes more. Then add the tomatoes, white wine,

and water. Let the ragout simmer for 10 to 15 minutes, until it has the

consistency of a thick sauce. Season it with salt and pepper, and keep it

warm.

 

4. When the couscous mixture has cooled, heat a large skillet with 1

tablespoon olive oil over medium-high heat. When the oil is hot, drop

couscous batter onto the skillet to form 3-inch cakes. Sear them on one

side for about 3 minutes, or until the undersides are golden brown. Then

flip them with a spatula, and sear them on the other side, for about 3

minutes. Remove the cakes to a plate, and add more batter to the pan.

Continue making cakes until all the couscous batter is used. You should

have three cakes per person.

 

5. Serve the cakes hot atop the warmed tomato-garlic ragout, garnished

with the parsley sprigs.

 

Converted by MC_Buster.

 

 

 

 

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Per serving: 2136 Calories (kcal); 54g Total Fat; (26% calories from fat);

69g Protein; 274g Carbohydrate; 586mg Cholesterol; 2909mg Sodium

Food Exchanges: 14 1/2 Grain(Starch); 3 1/2 Lean Meat; 9 Vegetable; 0

Fruit; 8 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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