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Mashed Sweet Potatoes
3 medium sweet potatoes, peeled and quartered
1 ½ cups water
3 Tbs. honey
½ tsp salt
¼ tsp ground nutmeg
¼ tsp ground cinnamon
1/8 tsp pepper
1 ½ cups water
3 Tbs. honey
½ tsp salt
¼ tsp ground nutmeg
¼ tsp ground cinnamon
1/8 tsp pepper
Heat water in a pan, bring to a boil and add potatoes, cook till tender; drain. Place potatoes in a mixing bowl and add the rest of the ingredients, mix until smooth.
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Spaghetti with Roasted Tomatoes
2 Tbs. olive oil
3 lbs. ripe plum tomatoes, cut length wise in half
6 garlic cloves, not peeled
1 (16 oz) pkg spaghetti
¼ tsp salt
¼ tsp black pepper
3 lbs. ripe plum tomatoes, cut length wise in half
6 garlic cloves, not peeled
1 (16 oz) pkg spaghetti
¼ tsp salt
¼ tsp black pepper
Preheat oven to 450. Brush jelly-roll pan with 1 Tbs. olive oil. Arrange tomatoes cut side down, in pan; add garlic. Roast tomatoes and garlic until tomatoes are well browned and garlic has softened, 50-60 minutes.
When cool enough to handle, peel tomatoes over medium bowl to catch juices. Place tomatoes in bowl; discard skins. Squeeze garlic to separate pulp from skins. Add garlic to tomatoes. Meanwhile, in a large saucepot, cook the pasta as label directs; drain.
With back of spoon, crush tomatoes sand garlic. Stir in salt, pepper, and remaining 1 Tbs. oil. Serve sauce at room temperature or transfer to a saucepan and heat through over low heat. In warm serving bowl, toss pasta with sauce.
When cool enough to handle, peel tomatoes over medium bowl to catch juices. Place tomatoes in bowl; discard skins. Squeeze garlic to separate pulp from skins. Add garlic to tomatoes. Meanwhile, in a large saucepot, cook the pasta as label directs; drain.
With back of spoon, crush tomatoes sand garlic. Stir in salt, pepper, and remaining 1 Tbs. oil. Serve sauce at room temperature or transfer to a saucepan and heat through over low heat. In warm serving bowl, toss pasta with sauce.
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Three Bean Vegetarian Chili
1 cup dry white kidney beans, soaked and drained
1 cup dry red kidney beans, soaked and drained
1 cup dry black beans, soaked and drained
1 Tbs. olive oil
2 medium onions, chopped
3 carrots peeled and chopped
1 stalk celery, chopped
1 red pepper, chopped
3 garlic cloves, finely chopped
1 jalapeno Chile, finely chopped
2 tsp cumin
½ tsp coriander
1/8 tsp cinnamon
1/8 tsp red pepper
1 can (28 oz) tomatoes in puree
1 chipotle Chile in adobo, finely chopped (optional)
2 tsp salt
¼ tsp oregano
2 cups water
1 pkg. frozen corn, thawed
1 cup dry red kidney beans, soaked and drained
1 cup dry black beans, soaked and drained
1 Tbs. olive oil
2 medium onions, chopped
3 carrots peeled and chopped
1 stalk celery, chopped
1 red pepper, chopped
3 garlic cloves, finely chopped
1 jalapeno Chile, finely chopped
2 tsp cumin
½ tsp coriander
1/8 tsp cinnamon
1/8 tsp red pepper
1 can (28 oz) tomatoes in puree
1 chipotle Chile in adobo, finely chopped (optional)
2 tsp salt
¼ tsp oregano
2 cups water
1 pkg. frozen corn, thawed
In a 5 qt. Dutch oven, combine with kidney, red kidney and black beans and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat; cover and simmer until beans are tender, about 1 hour. Drain beans and return to Dutch oven.
Meanwhile, in a non-stick 10-inch skillet, heat oil over medium heat. Add onions, carrots, celery, and red pepper. Cook, stirring frequently, until carrots are tender, about 10 minutes. Stir in garlic, jalapeno, cumin, coriander, cinnamon, and red pepper; cook 30 seconds. Stir in tomatoes with their puree, chipotle Chile, salt, and oregano, breaking up tomatoes with side of spoon. Heat to boiling; reduce heat and simmer 10 minutes, stirring several times. Add tomato mixture and water to beans in Dutch oven; heat to boiling over medium high heat. Reduce heat; cover and simmer, stirring occasionally, 15 minutes. Stir in corn and cook 5 minutes longer. Remove from heat. Makes about 10 cups.
In a slow cooker, combine the hominy, tomatoes, and tomato sauce. Sauté onion and green pepper in the oil until tender. Stir the onions and peppers into the hominy mixture. Cover and cook on low for 6-8 hours or until heated through.
Meanwhile, in a non-stick 10-inch skillet, heat oil over medium heat. Add onions, carrots, celery, and red pepper. Cook, stirring frequently, until carrots are tender, about 10 minutes. Stir in garlic, jalapeno, cumin, coriander, cinnamon, and red pepper; cook 30 seconds. Stir in tomatoes with their puree, chipotle Chile, salt, and oregano, breaking up tomatoes with side of spoon. Heat to boiling; reduce heat and simmer 10 minutes, stirring several times. Add tomato mixture and water to beans in Dutch oven; heat to boiling over medium high heat. Reduce heat; cover and simmer, stirring occasionally, 15 minutes. Stir in corn and cook 5 minutes longer. Remove from heat. Makes about 10 cups.
In a slow cooker, combine the hominy, tomatoes, and tomato sauce. Sauté onion and green pepper in the oil until tender. Stir the onions and peppers into the hominy mixture. Cover and cook on low for 6-8 hours or until heated through.
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Brown Rice and Vegetable Pilaf
1 Tbs. olive oil
1 medium onion, finely chopped
1 stalk celery, finely chopped
8 oz mushrooms, trimmed and sliced
1 garlic clove, finely chopped
1 cup brown rice
2 ¼ cups water
2 carrots, peeled and chopped
1 ¼ tsp salt
1/8 tsp thyme
1/8 tsp pepper
Pinch dried sage
1 medium onion, finely chopped
1 stalk celery, finely chopped
8 oz mushrooms, trimmed and sliced
1 garlic clove, finely chopped
1 cup brown rice
2 ¼ cups water
2 carrots, peeled and chopped
1 ¼ tsp salt
1/8 tsp thyme
1/8 tsp pepper
Pinch dried sage
In a 10-inch skillet, heat oil over medium heat. Add onion and celery; cook, stirring frequently, until onion is tender, about 5 minutes. Stir in mushrooms; increase heat to medium-high and cook until mushrooms begin to brown, and liquid has evaporated. Stir in garlic. Add rice; cook stirring, 30 seconds. Stir in water, carrots, salt, thyme, pepper, and sage; heat to boiling. Reduce heat; cover and simmer until rice is tender and all liquid has been absorbed, about 45 minutes. Makes about 4 ½ cups.
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Penne with Spicy Sauce
1 pkg (16 oz) penne pasta
1 can (28 oz) Italian style plum tomatoes undrained
2 Tbs. olive oil
2 cloves garlic, finely chopped
1 tsp crushed red pepper
2 tsp parsley
1 Tbs. tomato paste
1 can (28 oz) Italian style plum tomatoes undrained
2 Tbs. olive oil
2 cloves garlic, finely chopped
1 tsp crushed red pepper
2 tsp parsley
1 Tbs. tomato paste
Cook and drain pasta as directed on package. While pasta is cooking place tomatoes with juice in food processor or blender. Cover and process until coarsely chopped; set aside. Heat oil in 12-inch skillet over medium high heat. Cook garlic, red pepper, and parsley in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden. Stir in chopped tomatoes and tomato paste. Heat to boiling, reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until slightly thickened. Add pasta. Cook about 3 minutes, tossing gently, until pasta is evenly coated.
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Taco Joe Dip
1 can kidney beans, rinsed and drained
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
1 can stewed tomatoes
1 can tomato sauce
1 can chopped green chilies, drained
Taco seasoning or chili powder, cumin, and garlic
½ cup chopped onion
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
1 can stewed tomatoes
1 can tomato sauce
1 can chopped green chilies, drained
Taco seasoning or chili powder, cumin, and garlic
½ cup chopped onion
In a slow cooker, combine all the ingredients. Cover and cook on low for 5-7 hours. Serve with tortilla chips.
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Texas Black Bean Soup
2 cans black beans, rinsed and drained
1 can stewed tomatoes, cut up
1 can diced tomatoes
1 can vegetable broth
1 can Mexican, drained
2 cans chopped green chilies
2-3 tsp chili powder
1 tsp cumin
½ tsp garlic
1 can stewed tomatoes, cut up
1 can diced tomatoes
1 can vegetable broth
1 can Mexican, drained
2 cans chopped green chilies
2-3 tsp chili powder
1 tsp cumin
½ tsp garlic
In a slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours until heated through.
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Corn, Rice and Bean Burritos
1 1/3 cup fresh or frozen corn, thawed
1 medium onion, chopped
1 medium green pepper, sliced
1 Tbs olive oil
2 garlic cloves, minced
1 ½ tsp chili powder
½ tsp cumin
1 can (15 oz) black beans, drained and rinsed
1 ½ cook brown rice
8 tortillas (8 in) warmed
1 medium onion, chopped
1 medium green pepper, sliced
1 Tbs olive oil
2 garlic cloves, minced
1 ½ tsp chili powder
½ tsp cumin
1 can (15 oz) black beans, drained and rinsed
1 ½ cook brown rice
8 tortillas (8 in) warmed
In a large skillet, sauté the corn, onion, and pepper in oil until tender. Add garlic, chili powder, and cumin; cook 1 minute longer. Add beans and rice; heat through. Spoon ½ cup filling off center of each tortilla. Top with cheese if using. Fold sides and ends over filling and roll up. Serve with salsa.
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