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Posts Tagged ‘Southwestern’

by Caitlin Saniga

Southwestern roasted cauliflower

Scoot over, black bean and corn enchiladas. Southwestern roasted cauliflower is your new best friend.

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by Sarah Steimer

The original recipe didn't call for any beans. Whaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaat.

  • 3 pounds tomatillos; husks removed, washed and cut into quarters
  • 2 pounds ground beef (or pork shoulder cut into pieces – whatever you’d like)
  • 1 large white onion, diced
  • 2 poblano peppers, diced
  • 3 jalapenos, diced
  • 3 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons dried or fresh cilantro
  • 2 cans chickpeas, drained and rinsed
  • salt and pepper

In a food processor or blender, puree the tomatillos until smooth.

In a medium skillet, cook the ground meat and drain. Add onions to the pan and saute until translucent. Add the meat and onions to a slow cooker, along with the peppers, cumin, garlic, cilantro and chickpeas.

Cook on low for about 2 hours. Serve with tortilla chips and a dollop of plain yogurt (taste the same as sour cream, I swear)

Serves 6. I cut mine in half and we still were eating it for a few days.

Recipe adapted from: Everyday Food

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by Caitlin Saniga

I was afraid I’d have to hold people away to take the photo.

  • 5 tablespoons olive oil
  • 2 tablespoons minced jalapeno
  • 1 cup corn, fresh or frozen
  • salt and pepper
  • 2 pounds new potatoes, cut into 1-inch chunks
  • 1 teaspoon chili powder
  • 14-ounce can black beans, rinsed and drained
  • 1 cup Chedder cheese
  • 2 green onions

Heat 1 tablespoon olive oil a large skillet over medium heat. When hot, add jalapeno and corn, and sprinkle with salt and pepper; let sit for a minute. When corn begins to brown, stir to distribute for even browning. Remove from heat.

Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around the edges and release from the pan, about 6 minutes. Continue, at least 15 minutes, turning potatoes to brown all sides. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.

Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, about 2 minutes. Garnish with green onions.

Recipe adapted from: The New York Times

Photo: Kristina Deckert

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by Caitlin Saniga

Southwestern-Style Bean Salad

My grandma gave this recipe 4 stars (out of 4) in her cookbook.

This recipe is so simple and tastes super-fresh with cilantro and lime juice.

  • 1 16-oz. can red kidney beans
  • 2 green onions with tops
  • 1 small red bell pepper
  • 1 cup pre-shredded Monterey Jack cheese
  • 1/4 cup coarsely shredded cilantro
  • 1/4 cup prepared salsa
  • 1/4 cup bottled Italian dressing
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • Romaine lettuce leaves

Rinse and drain beans. Thinly slice green onions. Coarsely chop bell pepper. Combine beans, onions, bell pepper, cheese and cilantro in large bowl. Combine salsa, dressing, lime juice and cumin and mix well. Add to bowl and toss salad. Serve on lettuce leaves or tortilla chips.

Recipe: Meatless Dishes in Twenty Minutes

Photo: Caitlin Saniga

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