Southwestern

[Guest guest]

Southwest Baked Beans

Southwest Vegetable Paella

Southwestern Scones

Southwestern Tortilla Wrap

 

 

* Exported from MasterCook *

 

Southwest Baked Beans

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Beans & Legumes

 

Amount Measure Ingredient -- Preparation Method

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

2 cans(15 oz. each) red kidney beans

1 can black beans -- (15 oz.)

1 can white bean(any kind) -- (15 oz.)

1 can Italian plum tomatoes -- (28 oz.) drained

and chopped

1 cup chopped yellow onion

2 large cloves garlic -- chopped

1/4 cup dark brown sugar

1/4 cup apple cider vinegar

2 tbsp. light clover honey

2 tsp. dried oregano

2 tsp. mustard

2 tsp. ground cumin

1 1/2 tsp. ground ginger

1 Pinch crushed red pepper flakes to taste

salt to taste

 

1. Preheat overn to 350*

2. Rinse and drain beans in a colander. Place in an oven proof

casserrole dish.

3. Add remaining ingredients, folding together gently so beans don't

break up.

4. Baked covered for 45 minutes. remove cover , stir and bake,

uncovered 30 minutes or more until hot and bubbly.

 

Serves 8 to 10

 

 

 

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

 

Per serving: 1067 Calories (kcal); 8g Total Fat; (6% calories from fat); 49g

Protein; 214g Carbohydrate; 0mg Cholesterol; 192mg Sodium

Food Exchanges: 9 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1/2

Fat; 3 1/2 Other Carbohydrates

 

NOTES : NOTES:

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Southwest Vegetable Paella

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes Mexican/Southwestern

Rice Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

1 medium onion -- chopped

1 medium green pepper -- cut into 1 " pieces

2 cloves garlic -- minced

1 cup long-grain white rice -- uncooked

1 14 1/2oz can vegetable broth

1 10 oz can diced tomatoes w/green chiles

1/4 teaspoon turmeric

1/4 teaspoon red pepper

1 15 oz can black beans -- rinsed & drained

1 11 oz can whole kernel corn -- drained

 

In a large skillet, heat olive oil and cook onion, green pepper, and garlic

till tender (4-5 mins). Add rice, vegetable broth, tomatoes, & spices. Bring

to a boil, reduce heat to low, cover, and simmer 15 minutes. Stir in black

beans and corn, cover, and cook an additional 5 mins.

 

 

 

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

 

Per serving: 453 Calories (kcal); 7g Total Fat; (13% calories from fat); 20g

Protein; 79g Carbohydrate; 1mg Cholesterol; 459mg Sodium

Food Exchanges: 5 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Southwestern Scones

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Jenn-Air Scones

 

 

Amount Measure Ingredient -- Preparation Method

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

3 cups cake flour

1 1/2 cups yellow cornmeal

2 1/2 teaspoons baking powder

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon cayenne

1 teaspoon cumin seed

12 tablespoons chilled butter -- cut into 24 small pieces

1 1/2 cups grated sharp Cheddar cheese

1 cup frozen corn

OR

kernels from 1 ear of fresh corn

1/2 cup oven-dried red bell peppers -- coarsely chopped

1/2 cup oven-dried yellow bell peppers -- coarsely chopped

1/4 cup oven-dried Anaheim chilies -- finely chopped

1 oven-dried jalapeño -- minced (optional)*

1/2 cup finely chopped scallions

2 eggs -- lightly beaten

1 cup heavy cream

 

Combine flour, cornmeal, baking powder, sugar, salt, cayenne and cumin seed in a

large bowl. Toss to combine. Add butter pieces and cut in quickly, until mixture

looks like coarse meal. Add cheese, fresh corn kernels, dried chilies, dried

peppers and scallion. Toss lightly into flour-butter mixture. Combine lightly

beaten eggs and cream, then add all at once to the dry mixture. Mix lightly,

handling the dough as little as possible. Turn dough out onto a lightly floured

surface. Knead lightly 5-6 times, until dough holds together. With lightly

floured hands, gently pat dough into two eight-inch rounds, each about 1 1/2

inches thick. Cut each round into six pie-shaped triangles, then arrange on an

ungreased sheetpan. Bake in your Jenn-Air oven at 375 degrees for approximately

20 minutes or until lightly colored. Best when served warm.

 

____________________

 

Bell peppers

Preparation: Remove stem and seeds. Chop coarsely or slice in 1/4 " pieces.

Approximate Drying Time at 140ºF: 4-6 hrs.

Test for Doneness: Tough to brittle.

 

____________________

 

Chile peppers (Ancho, Anaheim, Jalapeño)

Preparation: Halve and seed. Prick skin several times.

Approximate Drying Time at 140ºF: 4-6 hrs.

Test for Doneness: Pods should appear shriveled and feel crisp.

 

Cuisine:

" Southwestern "

Source:

" Jenn Air "

S(Internet address):

" http://www.jennair.com/ "

 

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

 

Per serving: 422 Calories (kcal); 25g Total Fat; (52% calories from fat); 9g

Protein; 41g Carbohydrate; 104mg Cholesterol; 504mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2

Fat; 0 Other Carbohydrates

 

NOTES : With the increasing popularity of fusion cooking (the blending of

opposites), the Tri-Color Pepper, Corn and Cheddar Scones combine traditional

English cooking with the spicy bold flavors of the Southwest. Abundant in taste,

the blend of dried peppers, chiles and jalapeños add just the right burst of

flavor. Traditionally served at breakfast, these charming English treats provide

the perfect accent to any flavorful meal.

 

* To avoid eye and skin irritation, wear latex or plastic gloves when working

with chiles and hot peppers.

Nutr. Assoc. : 0 0 0 0 0 0 0 222 26017 0 0 2130706543 0 0 26641 26642 2684

0 0

 

 

* Exported from MasterCook *

 

Southwestern Tortilla Wrap

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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

1 10-inch whole wheat tortilla

1/2 cup chunky salsa

1/4 cup refried black beans

1/4 cup smoked cheddar cheese -- grated

1/2 avocado -- sliced

1/4 red onion -- sliced

1/2 cup alfalfa sprouts

 

Spread the refried beans thinly over the entire tortilla. Sprinkle the

cheese over the beans. Arrange the avocado and onion slices over the cheese.

Spread the salsa over the onions and avocado. Sprinkle the sprouts on top of

the salsa.

Roll the tortilla -- Take one edge and tightly roll it into the center;

continue tightly rolling the remainder of the tortilla until reaching the

opposite edge.

Using a serrated knife, cut the tortilla roll diagonally into four equal

parts. Serve.

 

 

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

 

Per serving: 91 Calories (kcal); 8g Total Fat; (70% calories from fat); 2g

Protein; 6g Carbohydrate; 0mg Cholesterol; 6mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0