13 February 2009
Guacomole
2 ripe Hass avocados, peeled, seeded and mashed
1/2 red onion, sliced and diced
1/2 ripe tomato, seeded and chopped
about a tablespoon of lime juice (fresh is preferred)
a handful (about a 1/4 cup) chopped fresh cilantro
a dash each of salt, pepper, garlic powder (this should be adjusted to taste)
Mix all ingredients together in a bowl. If you would like to add some heat, add a bit of chopped fresh jalapeno. Make sure your red onion is fresh, not too old. An old onion is an angry onion and it can overpower the other flavors.
12 February 2009
Black Bean Soup
Here's my recipe for an easy black bean soup:
Ingredients
1 can vegetable broth (14.5 oz)
1/2 of a green bell pepper, diced
1 jalapeno, diced
1/2 of a sweet onion, diced
1 can corn, drained (15 oz)
1 can black beans, drained (15 oz)
1 can stewed tomatoes, chunky or pulsed in the food processor (14.5 oz)
1/2 tsp. salt
1/4 tsp cumin
1/4 tsp chili powder
1/4 cup fresh plain leaf parsley, chopped (or 1 tsp dried)
1/4 cup fresh cilantro, chopped (or 1 tsp dried)
sour cream (optional)
cheddar cheese, shredded (optional)
In a large pot, bring the veggie broth to a boil. Add peppers and onion, and allow to boil for about five minutes to soften. Add remaining ingredients through cilantro. Turn heat down to medium-low, and allow to simmer for about 20 minutes.
Serve with a dollop of sour cream and shredded cheddar on top.
A great side for this soup is corn bread.
11 February 2009
Potato Enchiladas
Potato Enchiladas
4 potatoes, peeled and diced
2.5 cups enchilada sauce, or salsa of your liking
1.5 cup shredded Monterey jack or cheddar, or half of each
1.5 cup Mexican melting cheese, melted
2 cloves garlic, minced
Salt and pepper, to taste
Chili powder, to taste
Cumin, to taste
Chipotle powder, to taste
¼ onion, sliced and diced thin
2 cups chopped frozen spinach
½ tablespoon butter or vegetable oil
10 six inch flour tortillas
Sour cream
Guacomole (see "Guacomole" post)
Preheat oven to 350°. Fill large pot halfway with water, bring to a boil, and boil potatoes until soft, but still firm. Heat oil or butter in a small sauce pan over medium heat, add spinach and onions and cook until tender. Drain water from potatoes and mash slightly. Add spinach/onion, garlic, spice, melted cheese, ½ cup of enchilada sauce, and 3/4 cup of shredded cheese to the potatoes. Mix thoroughly. Grease bottom of 9x12 glass pan. Fill tortillas with equal amounts of filling, roll tightly, and lay in pan. Cover with remaining enchilada sauce and top with remaining shredded cheese. Bake in preheated oven for about 15 minutes or until hot and bubbly. Serve with sour cream and guacomole.
*Recipe updated 2/18/09
Tree Bird
Thank God eating and drinking are not only a necessity, but a pleasure!