Tag Archives: cumin

Tamale Pie

12 Saturday Mar 2011

Posted by in Dinner, Entree, Lunch, Meal, Recipe, Vegan, Vegetarian

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This Tamale Pie is a TASTY variation of a vegetable pot pie. As someone who grew up on Tex-Mex food, I absolutely love this dish and make it quite often with all sorts of different fillings. This particular variation uses butternut squash, winter greens and potatoes. Top with organic sour cream and Tomatillo & Cilantro Salsa and serve with Mexican Cabbage Salad or a simple green salad.

Adapted from Moosewood Restaurant Celebrates Cookbook.

INGREDIENTS

  • 2 cups chopped onions
  • 6 garlic cloves, minced
  • 1/2 tsp kosher salt
  • 1 jalapeno (seeded if you don’t want it to be as spicy)
  • 1 tbsp extra virgin olive oil
  • 2 tsp ground cumin
  • 1 cup water
  • 1 cup vegetable broth
  • 1 large buch swiss chard or kale
  • 2 cups potatoes (no need to peel if they are organic, just scrub well)
  • 2-3 cups peeled and cubed butternut squash or sweet potatoes
  • 1 tbsp lime juice
  • 1 1/2 cup shredded organic cheddar cheese
  • 1 cup cornmeal
  • 2 tbsp unbleached, organic white flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup diced red bell pepper
  • 1/2 cup fresh cilantro, minced
  • 2 organic, free-range eggs, beaten
  • 1/2 cup organic buttermilk
  • 2 tbsp extra virgin olive oil

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In a large stockpot, saute onions, garlic salt and chili in the oil until the onions start to brown, about 10 minutes. Stir in the cumin. Add the water, broth, potatoes and butternut squash. Bring to  boil. Reduce the heat and simmer for about 15 minutes. Add kale/swiss chard and simmer for an additional 5 minutes, until the vegetables are tender. Stire in the lime or lemon juice, transfer stew to a 9X13-inch baking pan (prepared with cooking spray). Sprinkle on the cheese.
  3. In a bowl, stir together cornmeal through cilantro. In a separate bowl, combine the eggs, buttermilk and oil. Fold the wet ingredients into the dry ingredients just until mixed. Pour the topping over the stew and cheese and spread evenly to cover.
  4. Bake for 30 minutes, until a knife inserted in the topping comes out clean.
  5. Serve hot, topped with sour cream (if you aren’t vegan) and Tomatillo & Cilantro Salsa.
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Winter Enchiladas with Sweet Potato, Corn & Kale

06 Sunday Mar 2011

Posted by in Entree, Recipe, Vegetarian

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It’s the end of winter, beginning of spring, which means slim pickings from the farmers’ market and Star Hollow Farm’s winter CSA. With a plethora of root vegetables, apples, sweet potato, and winter greens, it’s easy to get in a winter time vegetable rut. Therefore, I decided to try altering my Enchiladas recipe with some winter veggies. WOW were these delicious…I didn’t miss the summer veggies at all! The filling is delicious and extremely versatile. I was able to make both quesadillas and nachos with the extras.

Adapted from CookingLight. Original enchilada recipe and sauce recipe available at cookinglight.com.

INGREDIENTS

  • 1  tbsp extra virgin olive oil
  • 1 large sweet potato, cut into small 1/4″ cubes
  • 1 large onion, diced
  • 1 large bunch kale, chopped (stems removed and discarded)
  • 1/2 to 1 tsp cumin
  • 1/2 to 1 tsp chili powder
  • 1  (10-ounce) package frozen whole-kernel corn*
  • 1  (15-ounce) can black beans, rinsed and drained
  • 3  cups enchilada sauce
  • Cooking spray
  • 12 corn tortillas
  • 1  cup  (4 ounces) shredded cheddar cheese, divided
  • 1 cup (4 ounces) monterey pepper jack cheese, divided

DIRECTIONS

  1. Prepare enchilada sauce.
  2. Preheat oven to 350°.
  3. While enchilada sauce is simmering, saute onions and sweet potatoes in olive oil over medium-high heat in a large non-stick pan and sprinkle with a little salt and pepper. Saute for 5 minutes. Add chopped kale and corn, cook until vegetables are just tender. Stir in beans and 1/2 cup of enchilada sauce.
  4. Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Layer one row of tortillas across top of sauce (you may need to cut tortillas in half). Spread 1/3 of vegetable mixture on top of sauce; sprinkle with 1/4 of cheese;  and 1/2 cup enchilada sauce. Repeat layers, ending in sauce. (Alternatively: Spoon about 1/4 cup vegetable mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, vegetable filling, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.)
  5. Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

*Filling alternatives/options:

  • 2 cups diced zucchini, 1 (10 oz) package frozen whole-kernel corn
  • 3 medium eggplant; 1 bunch collard greens, kale or swiss chard; 1 medium to large leek
  • 1 bunch garlic scapes; 1 bunch swiss chard; 2 ears fresh corn; 1 large onion

 

Sweet Potato, Kale & Black Bean Fajitas

08 Saturday Jan 2011

Posted by in Dinner, Entree, Meal, Recipe, Vegetarian

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Tired of the traditional fajita? This is a delicious recipe, bursting with flavor and color. Use fresh tortillas, and top the filling with organic sour cream, homemade guacamole and shredded cheddar cheese for a filling vegetarian meal. For the best flavor, use organic, locally produced vegetables and dairy.

INGREDIENTS

  • 3 tbsp extra virgin olive oil, divided
  • 1 large or 2 medium sweet potatoes, peeled and chopped into small 1/4 inch cubes
  • 2 red bell peppers, diced
  • 1 large red onion, diced
  • 10 cloves garlic, minced, divided
  • 1 large bunch of kale, rinsed and roughly chopped
  • 1 can black beans, rinsed and drained
  • 2 tsp ground cumin, divided
  • 1 tsp ancho chili powder
  • freshly ground salt and pepper
  • 8 tortillas
  • cheddar cheese, shredded

DIRECTIONS

  1. In a large pot, heat 2 tbsp oil over medium-high heat. Saute onion and 6 cloves of garlic, minced until onions are translucent, about 5 minutes. Add sweet potatoes and peppers. Saute for 5 minutes, stirring constantly to prevent sticking. Stir in spices (1.5 tsp cumin and 1 tsp chili powder). Turn heat to medium and saute for another 10 minutes, stirring occasionally, until the sweet potatoes are cooked through and tender. Season to taste with salt and pepper.
  2. Meanwhile, heat 1 tbsp oil in a medium saucepan over medium heat. Saute garlic for 1 minute or less until just turning brown. Quickly add black beans and then kale (dripping with water from when you rinsed it). Stir once and cover and cook for 2 minutes. Stir and cook until kale is tender and cooked down. Add 1/2 tsp cumin. Season to taste with salt and pepper.
  3. Heat tortillas in a toaster oven. Top each tortilla with about 1/4 cup kale mixture, followed by 1/4 cup sweet potato mixture, guacamole, sour cream and cheddar cheese.

Moroccan Chickpea, Butternut Squash & Greens with Couscous

26 Tuesday Oct 2010

Posted by in Entree, Recipe, Vegan, Vegetarian

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This is a delicious vegan recipe that combines sweet and savory flavors and beautiful fall vegetables.

INGREDIENTS

  • 2-3 tbsp extra virgin olive oil
  • 1 large red or yellow onion
  • 1 medium butternut squash, peeled and cubed
  • 4-6 cloves garlic, minced
  • 1/2 tbsp ground cumin
  • 1/2 tbsp paprika
  • 1 tsp ground ginger
  • 1-2 tsp turmeric
  • 1/4 tsp freshly ground black pepper
  • 2 tsp ground cinnamon
  • 1/8-1/4 tsp ground cayenne pepper
  • 1 1/2 cups vegetable (or chicken) broth
  • 2 tbsp tomato paste
  • 2 (15 1/2 oz) cans chickpeas, rinsed and drained
  • 1 (14 1/2 oz) can Muir Glen fire roasted diced tomatoes, undrained
  • 2 medium summer squash (such as zucchini or yellow squash), sliced
  • 1 large bunch of winter greens (such as kale or swiss chard), rinsed and chopped
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp lemon juice

DIRECTIONS

  1. Heat oil in a large saucepan over medium-high heat. Add onion, butternut squash and garlic; saute for 5 minutes.
  2. Stir in cumin through cayenne pepper; cook 1 minute, stirring constantly. Add 1 1/2 cups broth, tomato paste, chickpeas, tomatoes and summer squash; bring to a boil. Cover and reduce heat and simmer for 20 minutes, or until butternut squash is tender.
  3. Add greens, cover and cook for 5 minutes or until greens are tender.
  4. Stir in cilantro and lemon juice.
  5. Serve over couscous.

Zucchini & Potato Sabzi

08 Sunday Aug 2010

Posted by in Recipe, Side, Vegetarian

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This simple indian dish makes a fabulous side dish for most indian curries. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Recipe adapted from From Curries to Kebabs: Recipes from the Indian Spice Trail.

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 1 pinch asafetida powder
  • 1 tsp cumin seeds
  • 1/2 tsp whole brown mustard seeds
  • 3-4 medium zucchini, yellow squash, or other type of summer squash*
  • 1/2 to 3/4 lb new potatoes*
  • 2 tbsp plain yogurt
  • 1 tbsp ground coriander
  • 1/2 tsp kosher salt
  • 1 tsp lemon juice

DIRECTIONS

  1. Cook potatoes in pressure cooker, according to your pressure cooker’s directions (or boil potatoes in a large pot of water until tender, about 7 minutes).
  2. Pour oil into a large pan or wok and turn heat to medium-high. When the oil is hot, add asafetida and then cumin seeds and mustard seeds. As soon as the mustard seeds begin to pop, add the zucchini and potatoes. Stir fry for 5 minutes.
  3. Add the yogurt, and cook, stirring, until the yogurt is absorbed. Reduce heat to low and add coriander and salt. Stir for a minute. Add the lemon juice and toss.
  4. Serve with white basmati rice and chickpea curry.

Southwest Pinto Bean Burgers with Chipotle Mayo & Potato Fries

31 Monday May 2010

Posted by in Entree, Recipe, Side, Vegetarian

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This hearty vegetarian burger, adapted from from Cooking Light, is one of the tastiest I’ve ever had. Be prepared though, because it can be quite spicy. Serve with a side of potato fries for a complete meal. (*Indicates produce from Star Hollow Farm.)

INGREDIENTS

Burgers

  • 1/2  cup diced onion
  • 1/2  cup dry breadcrumbs or quick oats
  • 1/4  cup chopped cilantro
  • 2  tablespoons minced seeded jalapeño pepper
  • 2  tablespoons reduced-fat sour cream
  • 1  teaspoon hot pepper sauce
  • 1/2  teaspoon ground cumin
  • 1/4  teaspoon freshly ground black pepper
  • 1/8  teaspoon salt
  • 1  large egg*
  • 1  (15-ounce) can pinto beans, drained
  • 1  (8 3/4-ounce) can no salt-added whole-kernel corn, drained (or use frozen corn)

Chipotle Mayonnaise

  • 1/4  cup  low-fat mayonnaise
  • 1  teaspoon  canned minced chipotle chile in adobo sauce

Potato Fries

  • 1-2 tbsp extra virgin olive oil
  • 2-3 large potatoes, peeled and sliced into 3 inch strips*
  • 1 tsp montreal steak seasoning (a spice blend made of coarse salt, black pepper, red pepper, garlic, fennel and other spices and herbs)

Other

  • 1  tablespoon extra virgin olive oil
  • 6-8  mini buns
  • Arugula leaves*
  • 6-8 thick slices of tomato*

DIRECTIONS

Potato Fries

  1. Preheat oven (or toaster oven) to 425 degrees F.
  2. Toss sweet potatoes with oil and seasoning. Place on a 9X13″ baking dish, coated with olive oil. Bake for 20-30 minutes, stirring every 10 minutes until sweet potatoes are tender in the middle and crispy and brown on the edges.

Burgers

  1. To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
  2. To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.
  3. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, arugula, one thick slice of tomato, and top half of bun.

Moroccan Roasted Vegetables

15 Friday Jan 2010

Posted by in Dinner, Entree, Farmers' Market, Recipe, Side, Vegan, Vegetarian

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This is colorful and extremely tasty dish. It’s a great way to use a variety of summer or winter vegetables. This time I supplemented vegetables from the farmers’ market with an eggplant and red bell pepper from Whole Foods, but you can add carrots, celeriac, turnips and other root vegetables. Serve over couscous with Tzatsiki and Lamb Meatballs (note: use the lamb skewer recipe, but form the lamb mixture into small balls and cook on the stove top in a saute pan over medium-high heat). If you want a vegetarian meal, serve over couscous topped with toasted almonds or pinenuts, raisins and grated feta cheese. (*Indicates produce purchased at Dupont Circle Farmers’ Market.)

Recipe adapted from Moosewood Restaurant New Classics.

INGREDIENTS

  • 1 large, organic red onion*, cut into 1/4 inch pieces
  • 1 medium eggplant, cut into 1/4 inch thick cubes
  • 2 medium, organic sweet potatoes*, cut into 1/4 inch thick cubes
  • 1 large red bell pepper, cut into 1/4 inch thick pieces
  • 1 (14.5 oz) can organic fire roasted tomatoes (such as Muir Glen)
  • 1 (15.5 oz) can organic chickpeas, rinsed & drained
  • 4-5 garlic cloves, minced*
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp ground cumin
  • 1 1/2 tsp turmeric
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 2 tsp kosher salt

DIRECTIONS

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, using a fork, whisk minced garlic through salt. Set aside.
  3. In a large bowl, combine all vegetables, including rinsed and drained chickpeas, and drained canned tomatoes. Add spice mixture and mix well until vegetables are evently coated.
  4. Spread vegetables on to an unoiled 11X17 inch baking pan. Bake for 20 minutes. Remove from oven and stir well; then bake for another 20 minutes, until vegetables are tender.

Sweet Potato Quesadillas

02 Monday Nov 2009

Posted by in Dinner, Entree, Recipe, Vegetarian

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These hearty quesadillas taste great with a flavorful salsa, such as Tomatillo & Cilantro Salsa, and sour cream. Serve with a side salad.

INGREDIENTS

  • 4 cups shredded, peeled sweet potato (about 3 medium)
  • 1 1/2 cups chopped onion (about 1 large)
  • 4-6 garlic cloves, minced
  • 2 tbsp EVOO
  • 1/2 tsp dried oregano
  • 1/8 tsp cayenne pepper
  • 2 tsp dried ground cumin
  • Salt and pepper to taste
  • Tortillas
  • Shredded cheese – mixture of white cheddar and feta; or white cheddar and monterey jack
  • Cooking spray

DIRECTIONS

  1. Saute onions and garlic in EVOO until onions are translucent.
  2. Add sweet potato, oregano, cayenne and cumin. Cook, stirring frequently in a large, deep dish saute pan to prevent sticking for about 10 minutes.
  3. When the sweet potato is tender, add salt and pepper. Remove from heat.
  4. On a cutting board or large plate prep the quesadillas: sprinkle a little cheese on one tortilla, spoon about 1/2 cup of sweet potato mixture on top of cheese, spread evenly up to the edges of the tortilla (you may need to add more or less of the sweet potato mixture depending on the size of the tortilla – ideally you want about a 1/2 inch thick layer of sweet potato on each tortilla), top with a little more cheese and another tortilla.
  5. Spray the frying pan with cooking spray. Add one prepared quesadilla, spray top with additional cooking spray. Cook until browned on one side and then flip and cook other side until crispy and brown. Repeat for remaining quesadillas.
  6. Top quesadillas with tomatillo salsa and sour cream.