Meatless Gourmet

[Guest guest]

I've made and enjoyed both of these recipes, once.

 

Mexican Beans 'n' Beer

Skillet Macaroni Barbecue

 

* Exported from MasterCook *

 

Mexican Beans 'n' Beer

 

Recipe By : Meatless Gourmet: Easy Low Fat Favorites, Hinman, p 107

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Mexican Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons vegetable oil

1 1/2 cups chopped onion

5 large cloves garlic

sliced lengthwise into paper-thin slices

1/4 cup all-purpose flour

2 teaspoons ground cumin

2 teaspoons chili powder

2 teaspoons sugar

1 teaspoon ground coriander

1 pound tomatoes, low sodium -- chopped and drained

(reserve liquid)

2 pounds pinto beans, canned -- rinsed and drained

12 ounces light beer

 

This is a shortened and lightened version of a Mexican bean dish that is

usually made with dark beer and pork and simmered for several hours.

There's lots of delicious, rich " gravy, " making this a perfect dish to

spoon over rice.

 

Heat oil in a medium nonstick skillet over medium heat. Add onion and

garlic. Cook, stirring frequently, until onion begins to brown, about 5

minutes.

 

Preheat oven to 375 degrees.

 

Lightly oil a 2 1/2-quart casserole or spray with a nonstick cooking spray.

 

In a small bowl, combine flour, cumin, chili powder, sugar, and coriander.

Gradually add reserved tomato liquid, stirring constantly to prevent lumps.

 

In prepared casserole, combine onion, flour mixture, tomatoes, beans, and

beer. Mix well.

 

Bake, uncovered, 1 hour.

 

Each serving provides: 185 calories, 8g protein, 4g total fat (0g sat

fat), 29g carbohydrate, 267 sodium, 0mg cholesterol

 

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* Exported from MasterCook *

 

Skillet Macaroni Barbecue

 

Recipe By : Meatless Gourmet: Easy Lowfat Favorites, Hinman, p. 171

Serving Size : 4 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons vegetable oil

1 large onion

cut vertically into thin strips

1 large green bell pepper

cut vertically into thin strips

2 cloves garlic -- finely chopped

1 1/4 cups water

15 ounces canned stewed tomatoes

1/3 cup barbecue sauce

1 1/2 cups elbow macaroni, uncooked

8 ounces corn, canned -- drained

3/4 cup reduced fat cheddar cheese -- shredded

(3 ounces)

 

Heat oil in a large nonstick skillet over medium heat. Add onion, green

pepper, and garlic. Cook, stirring frequently, until vegetables are

tender, about 5 minutes.

 

Add water, stewed tomatoes, and barbecue sauce. When mixture boils, stir

in macaroni and corn. Reduce heat to medium-low, cover, and simmer 15

minutes.

 

Turn heat off. Sprinkle cheese evenly over macaroni. Replace lid and let

stand 5 minutes to allow cheese to melt.

 

Quick tip: You can cut the onion and pepper up to a day ahead and

refrigerate until needed. The rest can be done very quickly.

 

Each serving provides: 347 calories, 16g protein, 8g total fat (3g

sat.fat), 57g carbohydrate, 512 mg sodium, 15 mg cholesterol

 

 

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