Tag Archives: jalapeno

Spanish Chorizo Bean Saute with Farro

13 Tuesday Nov 2012

Posted by in Entree, Meat, Recipe

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My husband and I recently discovered Tru Roots Sprouted Bean Trio, a quick-cooking blend of lentils, adzuki, and mung beans. We always seem to forget to pre-soak dried beans, and therefore rarely end up using them. We like this quick-cooking variety, because in about 20 minutes you can cook these beans. We have been experimenting with how to use them and love this quick Spanish Chorizo Bean Saute with Farro recipe.

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 4 large carrots, diced
  • 2 red bell peppers, diced
  • 1 jalapeño, chopped (remove half of the seeds)
  • 1 1/2 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp crushed red pepper
  • 1 cup farro (an Italian grain, simliar to spelt)
  • 4 links organic chorizo sausage (pork or chicken)
  • 2 cups cooked small red beans, or a mixture (such as Tru Roots Sprouted Bean Trio)
  • 1 can organic diced tomatoes, drained
  • 1/2 bunch cilantro, chopped
  • salt
  • pepper

(Variations: Try adding diced sweet potato, new potatoes, and celery.)

DIRECTIONS

  1. In a large skillet over medium-high heat, saute onion through jalapeño in the olive oil until tender. Add cumin through crushed red pepper and saute for 1 additional minute. Remove from pan and set aside.
  2. Meanwhile, add 1 cup farro into a medium saucepan. Cover with water. Bring to a boil and simmer for 30-40 minutes. Drain excess water in a colander, return to saucepan and season with 1 tsp extra virgin olive oil and salt and pepper to taste.
  3. Over medium-high heat, saute chorizo until cooked through (approximately 4 minutes per side). Remove from pan and set aside. Cut into 1/4 inch slices.
  4. Return vegetable mixture and chorizo to pan, add beans and tomatoes. Cook for 4-5 minutes, until the mixture is heated through.
  5. Add cilantro and season with salt and pepper.
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Vegetarian Mole Chili

16 Wednesday Mar 2011

Posted by in Dinner, Lunch, Meal, Recipe, Stew, Vegetarian

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What a unique and complex variation of the standard chili! This recipe combines several different types of chili peppers and chocolate to create an extremely savory chili. Top with organic sour cream.

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 4-6 garlic cloves, minced
  • 3-4 tbsp ancho chili powder
  • 4 tsp cumin
  • 1-2 tsp dried oregano
  • 1 quart vegetable or chicken broth
  • 4 cups water
  • 2 red bell peppers, diced
  • 2 jalapenos, seeded and diced
  • 4 (8-ounce) cans diced green chilies
  • 1 medium butternut squash, peeled and diced
  • 2 medium sweet potatoes, peeled and diced
  • 2 medium potatoes, peeled and diced
  • 1 tbsp tomato paste
  • 1 large bunch swiss chard or kale
  • 2-3 tbsp brown sugar
  • 1-1.5 oz semi-sweet dark chocolate
  • 1 tbsp soy sauce
  • 1 tbsp balsamic vinegar

DIRECTIONS

  1. In a large stockpot, heat oil over medium-high heat. Saute onions until brown, about 10 minutes. Add garlic, chili powder, cumin and oregano. Saute for 1 minute.
  2. Add broth, water and red bell peppers through tomato paste. Bring to a boil. Reduce heat and simmer for 20 minutes, or until all vegetables are almost tender.
  3. Stir in swiss chard/kale through chocolate. Stir until chocolate is melted and mixed evenly throughout. Cook for another 5-10 minutes until all the vegetables are tender and the swiss chard/kale is cooked.
  4. Stir in soy sauce and vinegar, season with salt and pepper to taste.
  5. Serve with organic sour cream.

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.

Chickpea & Cabbage Curry

08 Sunday Aug 2010

Posted by in Entree, Recipe, Uncategorized, Vegan, Vegetarian

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This is one of my favorite Indian curry recipes. It’s spicy, hearty, and bursting with flavor. The flavor of the dish continues to improve over time and therefore makes a great leftovers dish.

(*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Recipe adapted from World of the East Vegetarian Cooking.

INGREDIENTS

Chickpeas

  • 5 tbsp olive oil
  • 2 med sized onions, minced
  • 8 cloves garlic, minced
  • 1 can diced tomatoes, undrained
  • 2 20-oz cans chickpeas, drained
  • 1 head of cabbage, chopped*
  • 1⁄2 cup vegetable (or chicken) broth
  • 1⁄2 tsp salt (preferably kosher salt)
  • 1 tbsp lemon juice
  • 1 fresh jalapeno pepper, minced*
  • 2 tsp very finely grated fresh ginger

Spice Bag #1

  • 1 tbsp ground coriander seeds
  • 2 tsp ground cumin seeds
  • 1⁄4 to 1⁄2 tsp ground cayenne pepper
  • 1 tsp ground turmeric

Spice Bag #2

  • 2 tsp ground cumin seeds
  • 1 tbsp ground amchoor
  • 2 tsp sweet paprika
  • 1 tsp garam masala

DIRECTIONS

  1. Heat oil in a wide pot over a medium flame. When hot, add onions and garlic. Stir until rich med brown.
  2. Reduce heat to medium-low and add spice bag #1. Stir for a few seconds. Add tomatoes. Sauté until well amalgamated with spice mix- ture and brown lightly. Add drained chickpeas and 1⁄2 cup water and 1⁄2 cup broth. Stir. Add spice bag #2, salt, and lemon juice. Stir again.
  3. Add chopped cabbage. Stir again.
  4. Cover, turn heat to low, and simmer for 10 minutes. Remove cover and add minced jalapeno pepper and grated ginger. Stir and cook, uncovered, for another 30 seconds.

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.

Chimichurri Sauce

10 Saturday Oct 2009

Posted by in Recipe, Sauce

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This is a quick and fabulous sauce for red meat and pork. Grill 1/2 inch thick pork chops seasoned with fresh pepper and sea salt and coated with a very thin layer of EVOO. Top with a spoonful of chimichurri sauce for a fabulous dish!

Chimichurri Sauce

  • 1 large garlic clove, minced
  • ½ large bunch of cilantro
  • ½ large bunch of flat leaf parsely
  • 2 small fresh jalapenos, seeded
  • ¼ cup EVOO
  • 2 tbsp red wine vinegar
  • ¼ – ½ tsp kosher salt
  • freshly ground pepper

Combine all ingredients in a food processor. Pulse until pureed to a pesto consistency. Great spread over grilled pork chops or steaks.