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A lightened-up, healthy enchilada bake that you can enjoy guilt-free, full of quinoa, black beans and wonderful cheese! Yield: 6 SERVINGSPrep time: 10 MINUTESCook time: 30 MINUTESTotal time: 40 MINUTES Ingredients 1 cup quinoa1 (10-ounce) can of enchilada sauce (select your favorite spice level – or see below for homemade recipe!)1 (4.5-ounce) can chopped green […]
Heat the oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic, 1/2 teaspoon salt, the cumin, coriander, and curry powder. Stir together for about a minute, until the garlic is fragrant, and stir in the tomatoes with their juice.
Roast the poblano chiles over an open flame or under a broiler, turning often until uniformly charred. Place in a bowl, cover tightly and allow to cool. Remove the charred skins, rinse briefly if necessary and pat dry. Cut in half, remove seeds and membranes, and cut into 2-inch strips. Set aside near your wok. It’s best to wear plastic gloves when handling the chiles.
This dish on it’s own becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. Rinse the rice a few times, until the water that drains away runs almost completely clear.
In a large pot with a lid, bring 8 1/2 cups water to a boil over high heat. Meanwhile, drain the rice in a large fine-mesh sieve or colander and rinse under cold water until the water runs clear. Add the rice and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt) to the boiling water. Boil uncovered, until the grains seem to have doubled in length, 5 to 6 minutes.
Baking rice in the oven offers an easy way to control time and temperature and frees up the burner on the stove. Shallots or a little onion can be sautéed in the butter before adding the rice, and chicken stock or other liquid can be substituted instead of the water for a full pilaf experience. […]
Combine the lentils, garlic, bay leaf, onion, carrot and water in a large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2 teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes until the lentils are tender. Remove from the heat. and discard the onion, carrot, garlic cloves and bay leaf. Drain through a strainer set over a bowl.
In a large pot or Dutch oven over medium heat, heat the olive oil. Add the onion, and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.
This weeknight turkey chili is perfect for a cool evening, and makes wonderful leftovers for lunch the following day. You can substitute ground beef or veg. protein crumbles depending on what you have on hand. Ingredients1 tablespoon olive oil2 pounds ground turkey, white and dark combined2 cups coarsely chopped onions2 tablespoons chopped garlic1 large sweet […]
Drop the 1/4 garlic clove into a food processor and add the lemon juice. Pour the tahini on top, making sure to scrape it all out of the container, and add the salt and cumin. Process until the mixture looks peanut-buttery, about 1 minute.
