Three Veggie Recipes From This Weeks Winners

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Here are three recipes from This Weeks Winners:

 

* Exported from MasterCook *

 

Ancho Vegetable Stew

 

Recipe By : Adapted from Vegetarian Times' Low Fat & Fast Mexican

Serving Size : 8 Preparation Time :0:00

Categories : Stews Vegetarian Days

 

Amount Measure Ingredient -- Preparation Method

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3 dried ancho chiles -- seeded

1 cup simmering water

1 tbsp canola oil

1 lg yellow onion -- diced*

1 red bell pepper -- seeded & diced

1 med zucchini -- diced

2 lg cloves garlic -- minced

1 14 oz can stewed tomatoes -- undrained

4 cups water

1 lg potato -- peeled & diced

1 11 oz can corn kernels -- drained

1 tbsp dried parsley

2 tsp dried oregano -- ** see note

1 1/2 tsp ground cumin

1 tsp salt

1/4 cup tomato paste -- *** see note

 

Add the chiles to an ungreased skillet. Cook over medium heat until

lightly toasted, about 2 minutes, occasionally shaking the pan and

turning the chiles as they cook. Remove from the heat. In a large mixing

bowl, cover the chiles with simmering water. Place a lid or plate over

the chiles to keep them from floating, and soak for 20 minutes.

 

Add the chiles and about 1/2 cup of the soaking liquid to a blender and

puree, about 5 seconds. Scrape into a small bowl; set aside.

 

Meanwhile, in a large saucepan, heat the oil over medium heat. Add the

onion, bell pepper, zucchini and garlic and cook, stirring, until

tender, about 6 minutes. Stir in the remaining ingredients except for

the tomato paste and the ancho puree and bring to a simmer. Reduce heat

to medium-low and cook, stirring occasionally, until the potatoes are

tender, about 20 minutes. Stir in the tomato paste and the chile puree

and cook for 5 minutes.

 

Let the stew stand for 5-10 minutes before serving. Ladle into bowls and

serve with flour tortillas.

 

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Serving Ideas : green chile grits, salsa, sour cream

 

NOTES : * I didn't have onions. The ones I had had gone bad so I used a

few shallots, chopped

** I used Mexican oregano instead of regular.

*** Not only did I use the tomato paste but I also used 1 tsp Better

Than Bouillon chili base mixed in with some of the liquid from the

chiles.

 

Nutritional info per serving: 98 calories, 3g protein, 2g fat, 18g

carbo, 0 chol, 555mg sodium and 3g fiber.

 

 

* Exported from MasterCook *

 

Green Chile Grits

 

Recipe By : adapted from crockpot recipe at Miningco C/P List

Archive

Serving Size : 8 Preparation Time :0:00

Categories : Bread Sides

 

Amount Measure Ingredient -- Preparation Method

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

2 cups regular grits -- not quick

6 cups water

1/2 tsp paprika -- optional

1/2 tsp salt -- to 1 tsp.

1 6 oz can green chiles -- diced

1 jalapeno chile (or more) -- seeded & finely chop

dash cayenne

 

For crockpot: Combine all ingredients in the crockpot and cook on low

for 6-9 hours or on HIGH 2-3 hours, stirring occasionally. If cooking on

HIGH, add 1/4-1/2 cup more water if too thick.

 

Similar to polenta, you serve right away or you can refrigerate the

mixture in a buttered loaf pan for a few hours or overnight, unmold,

slice and fry in butter until browned. Serves 8

 

For microwave: Use different amounts of grits and water. If using grits,

follow directions on box. If using yellow cornmeal, like I did, use 3/4

cup cornmeal to 2-1/4 cups water. The rest of the ingredients are the

same. Put the grits (or cornmeal) and water in microwaveable container.

Put in a dash of salt. Cook on HIGH uncovered for 3 minutes. Take it out

and stir it. Add the chiles and the spices and put on HIGH for another 3

minutes uncovered.

 

If frying later, take it and put it in the refrigerator. When ready to

fry, heat cast iron pan with 2 tbsp oil in the bottom. Heat untili quite

hot and put in the slices of grits (or cornmeal) and fry until lightly

browned on each side. Drain and serve under your entree - be it

vegetable stew or chili.

 

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Serving Ideas : chili or stew

 

I'm not sure if I already posted this the other night or not. If not,

enjoy. If so, ignore.

 

* Exported from MasterCook *

 

Wild Mushroom Burritos

 

Recipe By : Inspired by Low Fat & Fast Mexican by Vegetarian Times

Serving Size : 6 Preparation Time :0:00

Categories : Low Fat Vegetarian Days

 

Amount Measure Ingredient -- Preparation Method

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

1 tbsp canola oil

4 oz fresh shiitake mushrooms -- sliced

4 oz oyster mushrooms -- sliced

4 oz button mushrooms -- sliced

1 red bell pepper -- seeded & diced

2 lg cloves garlic -- minced

1 15 oz can black beans -- drained

1 14 oz can corn kernels -- drained

4 whole scallions -- trimmed & chopped

1 tsp ground cumin

1 hot pepper -- chopped OR

1/2 tsp Calvins Powder -- or similar mix

1 tsp Mexican oregano

6 10 in flour tortillas

3/4 cup Monterey Jack cheese -- shredded

1 cup tomato salsa -- or your favorite

 

In a medium saucepan or large nonstick skillet, heat the oil over medium

heat. Add the mushrooms, peppers, and garlic and cook, stirring,until

tender, about 7 minutes. Stir in the beans, corn, scallions, cumin,

hot pepper or chili powder, and mexican oregano and cook, stirring, 4 to

6 minutes.

 

Meanwhile, warm the flour tortillas over a hot burner or skillet and

place on large serving plates. Spoon the mushrooms mixture down the

center of each tortilla. Top each filling with about 2 tbsp cheese; roll

the tortillas around the fillings, creating burritos. Spoon your

favorite salsa over the top of each burrito. Serve with rice on the

side.

 

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NOTES : If you wish (and I always do), you can put the burritos in the

oven for a few moments and melt the cheese.

 

Serve also garnished with sour cream (low fat or fat-free) and some

chopped cilantro.

 

RisaG