Do stuff with and for your neighbors
Favorite Recipe Potluck
Do you have a favorite recipe that you can share with us? The first four people to reply I'd like to invite a potluck at my house (date, TBD)!
Here's my offering:
(from Deborah Madison's "Vegetarian Cooking for Everyone")
Potato and Chickpea Stew
1 lb fingerling potatoes
3 tablespoons olive oil
1 large onion, finely diced
2 generous pinches saffron
2 large red bell peppers, finely diced
1 large yellow bell pepper, cut into 1-inch-wide strips
2 large garlic cloves, minced
1 heaping teaspoon sweet paprika
1/4 cup chopped parsley, plus extra for garnish
1/4 teaspoon red pepper flakes
1/2 cup cooking sherry
2 cups canned crushed tomatoes, plus juice
2 15-ounce cans of chickpeas
Salt and freshly milled pepper
Scrub fingerling potatoes, halve them lengthwise, cut in half.
Warm the oil in a wide pot with the onion, saffron, peppers, garlic, and potatoes. Cook over medium-low heat, stirring gently every
now and then until the potatoes are tender-firm, about 25 minutes. Add
the paprika, parsley, and pepper flakes and cook for 3 or 4 minutes.
Add the sherry and cook until the juices in the pan are thick and
syrupy, about 12 minutes.
Add the tomatoes, chickpeas, and broth to cover. Season with 1 1/2 teaspoons salt and plenty of pepper. Cover and cook over low heat
until the potatoes are completely tender, about 20 minutes. Serve in
soup bowls and sprinkle top with parsley.
Serves 4.
Kendra
www.kitchenreport.wordpress.com
Replies to This Discussion
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Permalink Reply by Cornelia Hoskin on
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Permalink Reply by Dana Ortegon on
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I'll stay on the vegetarian theme: Chickpeas with Couscous and Edamame
Substitute thawed frozen green peas for the edamame, if you prefer.
1 Tb olive oil
1 C fresh or frozen shelled edamame (soybeans)
½ tsp crushed red pepper
4 garlic cloves, minced
2¼ C water, divided
¼ C chopped fresh basil
1 (16 oz) can chickpeas (garbanzo beans), drained and rinsed (or 2 cups "homemade")
1 (14.5 oz) can diced tomatoes, undrained
¾ tsp salt
1 C uncooked couscous
2 C coarsely chopped green onions (about one bunch from Whole Foods)
1 C crumbled feta cheese
Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently. Stir in ½ C water, basil, chickpeas, and tomatoes; simmer 15 minutes. Add 13/4 C water and salt; bring to a boil. Gradually stir in couscous. Remove from heat, cover, and let stand 5 minutes. Stir in onions and feta; toss well.
Yield: 5 servings (serving size, 1 1/3 C) -
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BTW, I found this recipe in Cooking Light about 8 years ago. It's a favorite. Even my 9 year old eats it.
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Permalink Reply by Julie Ecker on
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OK, let me add a recipe and keep with the veggie / bean theme going here:
sweet potato & black bean quesadillas
I found a few recipes then combined them to make these.
2 sweet potatoes, peeled and cubed (1" cubes)
black beans (15 oz) rinsed and drained
1/2 onion, minced
garlic (1 - 3 cloves depending on preference), minced
cumin to taste
cilantro, finely chopped (1/4 cup or less?)
salt to taste
small tortillas/wraps (at least 1 per person), I use flour but corn works too
shredded cheese (I use cheddar others might work too)
sour cream or yogurt (optional)
avocado/guacamole (optional)
peel and make 1" cubes from 2 sweet potatoes. Boil these in salted water until tender (10 minutes, maybe more). When tender, drain and mash the sweet potatoes.
Mince then saute 1/2 onion. Add garlic and cook a bit more. Add 1/2 or more of the onion + garlic mixture to the sweet potatoes along with a bit of cumin. Taste and add any salt if needed.
Rinse and drain 1 can of black beans. Add remaining onion & salt along with minced cilantro. Add a few tablespoons of water then simmer 5-10 minutes to meld flavors, then mash up the mixture. Taste and add salt if needed.
To make the quesadillas, I use a baking sheet and spread 1/2 of each tortilla with mashed sweet potatoes, then some black beans on top. Add shredded cheese on top. Put them in the oven (300F?) for 5 minutes or so or until cheese melts. Add sour cream and/or guacamole if desired.
And for another quesadilla recipe that is super easy and fast but way yummy, here is my sisters' "Kick A** Three Sister’s Quesadillas"
Ingredients:
1 Package Flour Tortillas
1 lb Bag Mexican Mix Cheese (Monterey Jack, Mild Cheddar, Queso and Asadero)
1 lb. bag of frozen corn or use fresh
1 (15 oz) can Goya Black Beans
1 (15 oz) can Goya Navy Beans
1 Bunch Finely Chopped Fresh Cilantro
2 Limes
1 Tablespoon Cumin [Editors note: I used less]
A Drizzle of Olive Oil (I count to ten!)
2 Avocados
Salt & Pepper to Taste
Fillings:
Cook the corn and drain, then drain both cans of beans in a strainer too.
Mix in a large bowl the corn, black beans, navy beans and squeeze the juice of 1½ limes over them. Next mix in the chopped cilantro, cumin, salt and pepper to your liking and drizzle the olive oil over the top and stir everything together.
In a small bowl mash up both avocados and squeeze the juice of ½ lime over them. Then mix in salt and pepper to taste and stir it up until it is smooth and creamy.
Grilling:
If you use a griddle: wipe down with oiled paper towel so its not too greasy. Lay out two large or small tortillas and sprinkle with Mexican cheese, let the tortillas get lightly browned and the cheese melted. Scoop up some of the filling and cover one half of the tortilla. Sprinkle on some more of the Mexican cheese then fold the tortilla in half and keep flipping it until it is golden brown. Remove from griddle and spread the avocado mixture inside. Yummy!
If you use frying pans: lightly oil pan and cook one or two at a time as described above depending on capacity of pan. -
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