1 Tbsp olive oil
2 bell peppers, roasted, peeled and chopped
1 Poblano chili, roasted, peeled and chopped
1.5 cups chopped mushrooms
1 large onion, chopped
2 zucchini
2 carrots
3 Japanese eggplant
1 cup corn (fresh or frozen)
3 garlic cloves, minces
1 Tbsp chili powder
1 Tbsp dried oregano
1 tsp cumin
1/4 tsp salt
2 cans(15 oz each) pinto or black beans with juice (or equivalent cooked from dried beans)
1 (14.5 oz) can diced tomatoes with juices
In a large saucepan, heat oil over medium heat. Add peppers, mushroom, onion, celery, zucchini, carrots, eggplant, corn and garlic; cook, stirring until vegetables begin to soften, about 7 minutes. Add Chili powder, oregano, cumin, and salt; cook, stirring occasionally, 5 minutes more. Add beans and tomatoes with their juices. Bring to a gentle simmer and cook, stirring occasionally, until chili is fragrant and slightly thickened, 25-30 minutes. Serve warm.
Gail, one of the most no-nonsense cooks I know, says this is a regular at their house...fast, easy, healthy and delicious. Adaptable to whatever veggies you happen to have in the 'fridge.
Saturday, January 16, 2010
Fish Chowder
1 Tbsp butter
2 cups cubed potatoes
2 cups thickly sliced carrots
2 cups sliced onions
salt to taste
2 whole cloves
1 tsp dried dill weed
1 bay leaf
2 Tbsp flour
2 cups boiling water
1# thick fish fillets (halibut) cut into 1" cubes
1/2 cup dry white wine
1 cup lowfat milk
freshly ground black pepper
In a large dutch oven melt butter, add potatoes, carrots, onion, salt, cloves, dill and bay leaf. Sauté, stirring, for 5 minutes. Add the flour and cook for 4o seconds. Add boiling water, cover tightly. Simmer over very low heat 15 minutes or until tender. Add fish and wine. Cover pot, simmer another 10 minutes or until fish flakes easily with fork. Discard bay leaf, add milk and cook, stirring, until hot. Season with pepper. 4 large servings
This tried and true recipe from Peggy Bauhaus, served the first time I was ever in her kitchen, is surprisingly tasty. It's so basic and simple, quick to prepare and always hits the spot.
2 cups cubed potatoes
2 cups thickly sliced carrots
2 cups sliced onions
salt to taste
2 whole cloves
1 tsp dried dill weed
1 bay leaf
2 Tbsp flour
2 cups boiling water
1# thick fish fillets (halibut) cut into 1" cubes
1/2 cup dry white wine
1 cup lowfat milk
freshly ground black pepper
In a large dutch oven melt butter, add potatoes, carrots, onion, salt, cloves, dill and bay leaf. Sauté, stirring, for 5 minutes. Add the flour and cook for 4o seconds. Add boiling water, cover tightly. Simmer over very low heat 15 minutes or until tender. Add fish and wine. Cover pot, simmer another 10 minutes or until fish flakes easily with fork. Discard bay leaf, add milk and cook, stirring, until hot. Season with pepper. 4 large servings
This tried and true recipe from Peggy Bauhaus, served the first time I was ever in her kitchen, is surprisingly tasty. It's so basic and simple, quick to prepare and always hits the spot.
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