I usually double this recipe and use the left overs for Navajo tacos.
1-1/2 tsp olive oil
1/2 onion, chopped
1 red bell pepper, seeded and chopped
1/2 jalapeno pepper, seeded and minced
5 fresh mushrooms, quartered (optional)
3 roma tomatoes, diced
1 can corn (drained) or 1 c. frozen (thawed)
1/2 tsp pepper
1/2 tsp ground cumin
1-1/2 tsp chili powder
1 (15 oz) cab black beans, drained and rinsed
3/4 cup chicken broth
1/2 tsp salt
Heat oil in large saucepan over med-hi heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn or 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in black beans, chicken broth and salt. Bring to a boil.
Ladle 1-1/2 cups of soup into food processor or blender; puree and stir the bean mixture back into soup. Serve hot by itself or over rice.
(I usually soak and boil dried beans in advance and store them in my freezer and use those instead of canned beans.)
Monday, May 4, 2009
Navajo Tacos
Fry bread:
1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.
Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast iron skillet or other large fryer.
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
Top with chili, lettuce, tomato, cheese, chopped onions etc.
1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.
Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast iron skillet or other large fryer.
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
Top with chili, lettuce, tomato, cheese, chopped onions etc.
Sloppy Joes
1 lb ground beef
1/4 c. chopped onion
1/4 c. chopped green bell pepper
1/2 tsp. garlic powder
1 tsp prepared yellow mustard
3/4 c. ketchup
3 tsp. brown sugar
salt and pepper to taste
In skillet over medium heat, brown the ground beef, onion and green pepper; drain off liquids.
Stir in garlic powder, mustard, ketchup and brown sugar; mix thoroughly. Reduce heat and simmer for 30 minutes. Season with salt and pepper.
1/4 c. chopped onion
1/4 c. chopped green bell pepper
1/2 tsp. garlic powder
1 tsp prepared yellow mustard
3/4 c. ketchup
3 tsp. brown sugar
salt and pepper to taste
In skillet over medium heat, brown the ground beef, onion and green pepper; drain off liquids.
Stir in garlic powder, mustard, ketchup and brown sugar; mix thoroughly. Reduce heat and simmer for 30 minutes. Season with salt and pepper.
I want your favorite recipes!
Can you guys do me a favor and post several of your favorite "go to" dinners...some you make on a regular basis? I am going to try the ones that are posted. They look yummy, but I know you all have more! They don't have to be anything spectacular, just your tried and true favorites! I need more diversity in my menu planning. :) I will do the same. Thanks a bunch!
Heidi
Heidi
Saturday, May 2, 2009
Polynesian Skillet
2 boneless chicken breasts, cut into 1/4 inch strips
1 T oil
1 med. onion, sliced*
1 green pepper, chopped*
1 20 oz. can pineapple chunks, reserve juice
2 t. or cubes bouillon
1/4 c. vinegar
1/2 c. brown sugar (I only used 1/4 c.)
2 T. soy sauce
2 T. corn starch (or arrowroot powder)
(*You can use whatever veggies you have on hand. I added some grated carrots, chopped celery, a little cilantro, and crushed garlic.)
Saute chicken strips in the oil. Remove from pan. Saute veggies (I added just a little bit of water and covered them, stirring occasionally until tender.) Combine cornstarch and sugar, add soy sauce and vineger, stirring until smooth. Add pineapple juice and cooked chicken to veggies, then add cornstarch mixture. Stir until thickened. Add pineapple and heat through. Serve over brown rice.
I'm a huge fan of the Wed. newspaper food section. I adapted this recipe from one I got from there. The recipe called for both a smaller can of pineapple and a can of mandarin oranges. I figured I'd end up wasting the leftover pineapple, and you had to toss the mandarine juice, so this way there was no waste. :) I thought it was yummy this way.
1 T oil
1 med. onion, sliced*
1 green pepper, chopped*
1 20 oz. can pineapple chunks, reserve juice
2 t. or cubes bouillon
1/4 c. vinegar
1/2 c. brown sugar (I only used 1/4 c.)
2 T. soy sauce
2 T. corn starch (or arrowroot powder)
(*You can use whatever veggies you have on hand. I added some grated carrots, chopped celery, a little cilantro, and crushed garlic.)
Saute chicken strips in the oil. Remove from pan. Saute veggies (I added just a little bit of water and covered them, stirring occasionally until tender.) Combine cornstarch and sugar, add soy sauce and vineger, stirring until smooth. Add pineapple juice and cooked chicken to veggies, then add cornstarch mixture. Stir until thickened. Add pineapple and heat through. Serve over brown rice.
I'm a huge fan of the Wed. newspaper food section. I adapted this recipe from one I got from there. The recipe called for both a smaller can of pineapple and a can of mandarin oranges. I figured I'd end up wasting the leftover pineapple, and you had to toss the mandarine juice, so this way there was no waste. :) I thought it was yummy this way.
newsletter blooper
I should have checked out that newsletter site before talking it up. Katelyn found out it isn't free, and sure enough, it costs $4.50 a month. What a bummer!
Anyone have a good fondant recipe?
I am making a cake for Mikes graduation shindig and I'm going to attempt to work with fondant. But I want it to taste good. I saw (I think) Kate and Crystal talking on facebook about good fondant recipes. So, please share. Please, please, please. :) I am wanting to try it out before hand though to practice working with it. So I need one asap. Thanks much!
Subscribe to:
Posts (Atom)