Healthful Cooking, 1

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From a recent column on Southwestern cooking:

 

Winter Vegetable Medley In Chipotle Sauce

Confetti Salsa

Sedona Huevos Rancheros

 

* Exported from MasterCook *

 

Winter Vegetable Medley In Chipotle Sauce

 

Recipe By : Healthful Cooking, Mary Carroll, Star Tribune, 12/23/99

Serving Size : 6 Preparation Time :0:00

Categories : Sauces And Marinades Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

4 steamed medium red potatoes

unpeeled and halved

1 medium eggplant -- unpeeled,

sliced into 1/2-inch-thick rounds

1 large red bell pepper

seeded and cut into 8 pieces

1 large green bell pepper

seeded and cut into 8 pieces

1 small red onion -- thickly sliced

2 chipotle chiles in adobo sauce -- drained

2 teaspoons Dijon mustard

2 tablespoons white wine vinegar

1/3 cup vegetable oil -- up to 1/2

 

Serves 6.

 

You can find chipotles jarred in a red adobo sauce or dried.

 

Place potatoes, eggplant, bell peppers and onion on broiler pan and broil 4

inches from heat, 5 to 10 minutes, until lightly browned, turning

frequently. Place vegetables in shallow bowl.

 

Remove seeds and stems from chipotle chiles and mince them finely. Place

them in small bowl along with mustard, vinegar and oil. Pour over

vegetables. Toss well and let marinate 20 minutes at room temperature

before serving.

 

 

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* Exported from MasterCook *

 

Confetti Salsa

 

Recipe By : Healthful Cooking, Mary Carroll, Star Tribune, 12/23/99

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 cup corn kernels

1/2 cup seeded and chopped Roma tomatoes

1/2 cup minced green onions

3 tablespoons olive oil

2 tablespoons minced fresh cilantro

2 tablespoons minced red onion

1 tablespoon apple cider vinegar

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper -- or less

1/2 teaspoon salt

1/4 teaspoon ground cayenne pepper

 

Makes 2 cups.

 

Serve this salsa alongside Winter Vegetable Medley in Chipotle Sauce recipe.

 

Combine corn, tomatoes, green onions, oil, cilantro, red onion, vinegar,

cumin, black pepper, salt and cayenne in large bowl. Cover and chill

overnight before serving.

 

© Copyright 1999 Star Tribune

 

 

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* Exported from MasterCook *

 

Sedona Huevos Rancheros

 

Recipe By : Healthful Cooking, Mary Carroll, Star Tribune, 12/23/99

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons dry Sherry or apple juice

1 teaspoon olive oil

1/4 cup minced green bell pepper

1/4 cup minced red onion

1 teaspoon minced garlic

1 teaspoon ground cumin

2 cups cooked black beans

1 tablespoon minced fresh cilantro

6 corn tortillas

6 eggs

1/2 cup medium-hot salsa

1/3 cup shredded low-fat Monterey Jack cheese

 

Serves 6.

 

This colorful egg dish is a favorite from the year that I taught cooking in

Arizona.

 

In 12-to 14-inch nonstick skillet, combine Sherry and oil and heat over

medium-high heat until bubbling. Add bell pepper, onion, garlic and cumin

and cook 5 minutes, stirring frequently. Add beans and cilantro. Transfer

to bowl. Using back of wooden spoon, mash beans with vegetables. Set aside.

 

Wipe skillet clean. Place tortillas in skillet, overlapping as needed.

Cook over medium-high heat until lightly browned, 2 to 3 minutes. Turn

over. Place about 1/2 cup bean mixture into center of each tortilla.

Break 1 egg into center of each mound of black beans, then top with salsa

and cheese. Cover and cook until cheese melts, 2 to 3 minutes. Serve hot.

 

 

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