Recipes for Kids #4

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* Exported from MasterCook *

 

Spud Chili

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 lg onion -- chopped

2 tbsp oil

4 cloves garlic -- minced

1 jalapeno -- seeded & minced

1 tbsp chili powder

1 tsp ground cumin

1 tsp ground allspice

1 tsp dried basil

1/2 tsp dried oregano

2 14 1/2 oz. cans stewed tomatoes

3 cups vegetable broth

3 potatoes -- scrubbed & diced

1 med bell pepper -- finely chopped

2 15 oz. cans pinto beans -- rinsed & drained

salt & pepper to taste

 

In a Dutch oven, saute onion in oil over high heat until browned. Add

garlic, jalapeno, chili powder, cumin, allspice, basil, and oregano. Saute,

stirring often, about 2 mins. Add tomatoes with juice and veg. broth, stirring

to loosen bits of browned food on bottom of pan. Bring to a boil. Add potatoes

& bell pepper, bring to a boil. Cook, uncovered, over med. heat for 15 mins,

stirring occasionally. Add beans and cook another 10-15 mins. Season with salt

& pepper to taste.

 

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* Exported from MasterCook *

 

Three Bean Enchiladas

 

Recipe By : Southern Living

Serving Size : 6 Preparation Time :0:00

Categories : Beans Mexican/Southwestern

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup dried kidney beans

1/2 cup dried navy beans

1/2 cup dried pinto beans

6 cups water

2 cloves garlic

1 small onion -- quartered

1 4.5 oz can chopped green chiles -- undrained

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

2 10 oz cans enchilada sauce

12 6-inch corn tortillas

vegetable cooking spray

1 cup shredded Monterey jack cheese

 

Sort and wash beans. Place in a Dutch oven and cover with water 2 inches

above beans. Bring to a boil, cover, and cook 2 minutes. Remove from heat and

let stand one hour.

Drain beans and return to Dutch oven. Add 6 cups water; bring to a boil.

Cover, reduce heat, and simmer 1 hour or until beans are tender. Drain beans,

reserving 1/4 cup cooking liquid.

Position knife blade in food processor bowl. Drop garlic through food

chute with processor running and process about 3 second or until minced. Add

onion; pulse 3 times or until coarsely chopped. Add reserved 1/4 cup cooking

liquid, beans, chiles, and next 3 ingredients. Pulse 3 times or until mixture

is chunky.

Cook enchilada sauce in a small skillet over low heat until thoroughly

heated. Dip each tortilla in warm sauce to soften. Spoon about 1/3 cup bean

mixture down center of each tortilla. Roll up tortillas and place, seam sides

down, in a 13x9x2-inch baking dish coated with cooking spray. Pour remaining

sauce evenly over enchiladas.

Cover and bake at 350 ° for 20 minutes or until enchiladas are thoroughly

heated. Top with cheese; bake, uncovered, an additional 5 minutes or until

cheese is melted.

 

 

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* Exported from MasterCook *

 

Tony's Summer Pasta

 

Recipe By : Karen C. Greenlee

Serving Size : 6 Preparation Time :0:10

Categories : Pasta Quick & Easy

 

Amount Measure Ingredient -- Preparation Method

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16 ounces linguine

6 medium to 8 fresh roma tomatoes -- chopped

1 pound mozzarella cheese (regular or light) -- grated

1/3 cup fresh basil -- chopped

6 cloves garlic -- minced

1/2 cup olive oil

1/4 teaspoon to 1/2 tsp. garlic salt

freshly ground pepper to taste

 

Cook pasta according to package directions.

Combine all ingredients except pasta and let sit at room temperature. Toss

with hot cooked pasta. It may be necessary to microwave tossed pasta for 2 to 3

minutes so cheese will melt a little and ingredients will combine better.

 

 

Makes approximately six 2-cup servings.

 

 

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* Exported from MasterCook *

 

Uncle Roy's Chili

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Beans Vegan

Tofu/Tvp/Soy/Seitan Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

1 28 oz. can stewed tomatoes -- broken up (w/liquid)

1 15-16 oz can Mexican-style tomatoes -- broken up (w/liquid)

3 tablespoons chili powder

1 tablespoon Tabasco sauce

2 medium onions -- chopped

2 15-16 oz can kidney beans -- rinsed & drained

2 cloves garlic -- minced

OPTIONAL: 1/2 cup TVP granules

OPTIONAL: habanero powder to taste*

 

Heat olive oil in a large skillet or Dutch oven. Add onions and garlic and

cook until soft. Add stewed tomatoes and spices and simmer about 30 minutes.

Add beans and simmer another 20-30 minutes.

The cooking time is very flexible. The main reason for the longer cooking

time is to allow the spices to blend with the other ingredients.

 

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NOTES : Habanero powder is a specialty item available from Stonewall Chili

Company and possibly some other similar companies.

 

* Exported from MasterCook *

 

Unsloppy Joes

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Beans Sandwiches

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1/2 cup onion -- chopped

1/2 cup celery -- chopped

1/2 cup carrot -- chopped

1/2 cup green pepper -- chopped

1 clove garlic -- minced

1 14.5 oz. can diced tomatoes

1 1/2 tablespoons chili powder

1 tablespoon tomato paste

1 tablespoon vinegar

1 teaspoon pepper

1 15.5 oz. can red kidney beans -- rinsed & drained

8 2.5 oz. kaiser rolls

 

Heat olive oil in large skillet. Add onion, celery, carrot, green pepper,

and garlic and saute until tender. Stir in tomatoes and next 4 ingredients.

Cover, reduce heat, and simmer 10 minutes. Add kidney beans and cook and

additional 5 minutes.

Cut a 1/4 " slice off the top of each kaiser roll; set aside. Hollow out

the center of each roll, leaving about 1/2-inch thick shells; reserve the inside

of rolls for other uses.

Spoon bean mixture evenly into rolls and replace tops. Serve

immediately.

 

 

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