Quick & Easy Day

[Guest guest]

First, please accept my apology for sending the pasta day recipe one day

late. I forgot what day it was (really!!)

 

Second, here is one for Quick & Easy Day. This is from Low Fat & Fast

Mexican by Vegetarian Times Books. Really yummy:

 

* 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

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

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.

 

RisaG