Moosewood

[Guest guest]

Two recipes from Moosewood Restaurant Low-Fat Favorites.

 

Blender Hot Sauce--an ingredient in the Stuffed Peppers

Mexican Stuffed Peppers And Tomatoes

 

* Exported from MasterCook *

 

Blender Hot Sauce

 

Recipe By : Moosewood Restaurant Low-Fat Favorites, page 358

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

1 cup chopped onions

1 cup chopped bell peppers

1 fresh green chiles -- (1 to 2)

seeds removed for a milder " hot " -- (see Note)

5 garlic cloves

minced or pressed

4 cups chopped fresh

OR 3 cups chopped canned tomatoes

with their juice

(28-ounce can)

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon dried oregano

2 tablespoons chopped fresh cilantro

salt -- to taste

 

Makes 3 cups. Preparation time: 20 minutes. Cooking time: 30 minutes.

 

When you want a homemade hot sauce and you want it without a lot of fuss,

try our quick blender method. The sauce takes almost no time to prepare,

and then it dutifully simmers on your back burner while you move on to

create the rest of your meal. Although there are a lot of commercial hot

sauces available, we still haven't found one that competes with homemade.

 

Blender Hot Sauce will add a rich spiciness to bean dishes, chili,

enchiladas, burritos, fajitas, frittatas, and casseroles.

 

In a blender or food processor, combine the onions, peppers, chiles,

garlic, tomatoes, cumin, coriander, oregano, and cilantro and puree until

smooth. Transfer the sauce to a soup pot and simmer on low heat,

uncovered, for about 30 minutes, or until the sauce has thickened and the

flavors have mellowed. Stir often as it cooks and use a heat diffuser, if

needed, to prevent sticking. Add salt to taste.

 

Hot sauce will keep for about 2 weeks, refrigerated and tightly covered.

 

NOTE: In place of fresh chiles, 1/2 teaspoon of cayenne can be used. After

adding the cayenne, cook the sauce for 15 minutes, taste it for hotness,

and sprinkle in a bit more cayenne, if desired. Be careful. Not to be

heavy-handed when you adjust the cayenne, since the hotness of the sauce

will increase somewhat as it cooks.

 

If cayenne is not cooked sufficiently, it can be harsh tasting, so once the

hot sauce has finished cooking, we do not recommend adding any more. Once

you experiment and discover the perfect amount of cayenne for you, write it

right on this page so you won't forget it. If you ever want to make a

sauce hotter after it has cooked, add Tabasco or other hot pepper sauce to

taste.

 

Per 1-oz serving: 11 calories, .5 g protein, .1 g fat, 2.4 g carbohydrates,

O g saturated fatty acids, 0 g polyunsaturated fatty acids, 0 g mono-

Unsaturated fatty acids, 0 mg cholesterol, 44 mg sodium, .2 g total Dietary

fiber

 

MENU SUGGESTIONS: Serve in Black Bean Chilaquile or on Caribbean-style

black beans and annatto rice with or without that tempting dollop of

low-fat sour cream or yogurt.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Mexican Stuffed Peppers And Tomatoes

 

Recipe By : Moosewood Restaurant Low-Fat Favorites, page 244

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

***FILLING***

1 cup millet

1 3/4 cups water

2 onions

2 large garlic cloves

1 large fresh green chile

seeds removed for a milder " hot "

2 teaspoons canola or other vegetable oil

2 teaspoons ground cumin

3/4 teaspoon salt

1 medium tomato

2 cups fresh or frozen corn kernels

1 1/2 cups cooked black beans

(15-ounce can -- drained)

3 tablespoons chopped fresh cilantro -- up to 4

salt -- to taste

***REMAINING INGREDIENTS***

3 large bell peppers -- any color

6 large tomatoes

1 recipe Blender Hot Sauce -- optional

(see separate recipe)

 

Serves 6. Preparation time: 25 minutes. Baking time 45 to 50 minutes.

 

In an effort to think of more ways to use millet--a lovely grain--we

developed this crowd-pleasing recipe. The traditional combination of black

beans, corn, and chiles lends itself well to the nutty texture and taste of

millet. You can stuff only peppers or only tomatoes, if you prefer, but we

think that the combination is nicer. If you do stuff only peppers, add

about 1/2 cup of water or tomato juice to the pan in place of the pureed

tomatoes used here.

 

Combine the millet and water in a medium saucepan, cover, and bring to a

boil. Reduce the heat and gently simmer for 20 minutes.

 

While the millet cooks, chop the onions, mince or press the garlic, and

seed and mince the chile. Warm the oil in a saucepan or skillet. Add the

onions, garlic, chile, cumin, and 1/2 teaspoon of salt, cover, and cook for

about 7 minutes, until the onions are soft. Chop and add the tomato, stir

in the corn, cover, and cook for about 5 minutes, until all of the

vegetables are tender. Add the black beans and cilantro. When the millet

is ready, fluff it with a fork and stir it into the beans and vegetables.

Add salt to taste and set aside.

 

Preheat the oven to 375 F. Cut the peppers in half lengthwise. Remove the

seeds but leave the stem ends on so that the peppers will hold their shape

during baking. Slice off and reserve the tops of the tomatoes, then remove

and discard the cores. Being careful not to pierce the outer shell, scoop

out the seeds and pulp with a small spoon. Combine the seeds and pulp,

tomato tops, and 1/4 teaspoon of salt in a blender or food processor and

puree until smooth. Set aside.

 

Stuff each pepper half and each tomato with about 3/4 cup of filling and

place in a nonreactive baking pan. Pour the tomato puree around the

stuffed vegetables, cover the pan tightly, and bake for about 45 minutes,

until the peppers and tomatoes are tender and the filling is hot.

 

Serve the stuffed vegetables with some of the cooking juices spooned over

them and top with Blender Hot Sauce, if you like.

 

Per 16-oz serving: 330 calories, 11.8 g protein, 4.8 g fat, 64.4 g

carbohydrates, .7 g saturated fatty acids, 2.4 g polyunsaturated fatty

acids, 1.0 g monounsaturated fatty acids, 0 mg cholesterol, 578 mg sodium,

7.5 g total dietary fiber

 

MENU SUGGESTIONS Nibble on crudites dipped in Guacamole with Cottage Cheese

before the meal. Serve with Sweet Potato Oven " Fries " and Spinach Avocado

Grapefruit Salad. Try Dark Chocolate Pudding or Pumpkin Custard for dessert.

 

Converted by MC_Buster.

 

 

 

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schuller