Vegetarian Dinner in Minutes

[Guest guest]

Gassenheimer says about this menu: " This chili takes only thirty minutes

to make but tastes like it simmered all day. Hominy is a dried white or

yellow corn that has been soaked or boiled to remove the hulls. Sold

canned or dried, it gives the chili an interesting texture. This dinner

freezes well; make extra and you'll have another quick dinner ready.

 

Serves 4. This meal contains 792 caloreis per serving, with 11 percent of

caories from fat.

 

Mexican Chili

Mexican Tortilla Salad

 

 

* Exported from MasterCook *

 

Mexican Chili

 

Recipe By : Vegetarian Dinner in Minutes, by Linda Gassenheimer, p. 83

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons olive oil

1 medium red onion -- sliced (2 cups)

4 medium clove garlic -- crushed

2 medium stalk celery -- sliced (1/2 cup)

1 medium green bell pepper. sliced -- (1 cup)

4 medium carrots -- diced (1 cup)

32 ounces canned red kidney beans -- (3 cups)

drained and rinsed

(Two 16-ounce cans)

36 ounces canned crushed tomatoes -- (4 cups)

1 cup drained and rinsed canned hominy

OR 1 cup frozen corn

3 tablespoons chili powder

2 teaspoons ground cumin

salt and freshly ground black pepper -- to taste

1 loaf crusty sourdough bread

1/4 cup low-fat sour cream -- for garnish

1/4 cup sliced red onion. For garnish

1 cup chopped fresh cilantro -- for garnish

 

Preheat oven to 350 degrees. Heat oil in a large nonstick saucepan on

medium heat. Add onion and saute 3 minutes. Add garlic, celery, green

bell pepper, and carrots and saute 5 minutes. Add kidney beans, tomatoes,

hominy, chili powder, and cumin.

 

Simmer 20 minutes. Add salt and pepper to taste. Add more chili powder or

cumin as desired. Warm bread in oven 5 minutes. Slice and serve with

chili. Serve chili, passing bowls of sour cream, onion, and cilantro to

sprinkle on top.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Mexican Tortilla Salad

 

Recipe By : Vegetarian Dinner in Minutes, by Linda Gassenheimer, p. 83

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

4 cups frozen or drained canned corn

8 ounces prewashed lettuce

primarily romaine -- (4 cups)

1 ripe medium tomato -- diced

(about 1 1/2 cups)

1/2 cup chopped fresh cilantro

2 tablespoons fresh lemon juice

4 tablespoons water

1 tablespoon canola oil

2 medium jalapeno peppers -- chopped

(2 tablespoons)

2 medium clove garlic -- crushed

2 teaspoons ground cumin

Salt and freshly ground black pepper -- to taste

2 cups low-fat tortilla chips

 

If using frozen corn, warm in microwave oven 2 minutes on " high, " or boil

in a little water for 2 minutes and drain. If using canned corn, drain

well. Place lettuce in a salad bowl with tomato, corn, and cilantro. To

make the dressing, whisk lemon Juice, water, and oil together, Add jalapeno

peppers, garlic, and cumin. Add salt and pepper to taste. Pour dressing

over salad and toss well. Top with tortilla chips.

 

Converted by MC_Buster.

 

 

 

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