Man-To-Man Black Bean Stew

Man-To-Man Black Bean Stew

By Cynthia Lair

Serve this yummy stew over white or brown rice or with warm tortillas for a delicious, carbohydrate-rich meal. Blends of Mexican seasonings come in bulk or bottles at the grocery store. Usually a combination of cumin, oregano, peppers, and other spices, they add a Southwestern flavor to dishes. Wheat-free, optionally dairy-free.

* 1 teaspoon extra-virgin olive oil 1 onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon ground cumin
* 2 teaspoons Mexican seasoning
* 1 cup dried black beans, soaked
* 1 dried chipotle chile
* 2 cups soup stock or water
* 1-2 teaspoons sea salt
* 1/2 cup frozen corn kernels
* 1/2 cup tomatoes, chopped
* 1/3 cup cilantro, chopped
* lime juice
* sour cream

,/p> Heat oil in a large pot. Add onion, garlic, cumin, and Mexican seasoning and saute until onions are soft. Drain soaking water off beans. Add soaked beans, chipotle chile, and stock or water to onions and spices. Raise heat and bring to boil. Reduce heat and simmer at least 1 hour, until beans are tender. (You can also pressure-cook the beans.) Salt to taste. Add corn, tomatoes, and cilantro. Serve garnished with a squeeze of lime and a dollop of sour cream.

Indian Dhal Curry

Indian Dhal Curry

This is a rich and filling lentil curry is wonderful as a main meal rather than as a side dish. It's a really easy dish to make and is great served with basmati rice.

* 2 cups red lentils
* 1 large onion, diced
* 1 tablespoon vegetable oil
* 2 tablespoons curry paste
* 1 tablespoon curry powder
* 1 teaspoon ground turmeric
* 1 teaspoon ground cumin
* 1 teaspoon chili powder
* 1 teaspoon salt
* 1 teaspoon white sugar
* 1 teaspoon minced garlic
* 1 teaspoon ginger root, minced
* 1 (14.25 ounce) can tomato puree

Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary). While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.

While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well.

When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.

Four Cheese Spinach Lasagna

Four Cheese Spinach Lasagna

By Ashisha, Mothering Articles Editor

Saute:
2 cups chopped fresh broccoli
1 1/2 cups julienne carrots
1 cup sliced green onions
1/2 cup chopped sweet pepper
3 garlic cloves, minced
2 teaspoons olive oil
1/2 cup flour
3 cups milk
1/2 cup parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1-10 ounce frozen chopped spinach, drained
1 1/2 cup cottage cheese (small curd), or ricotta
4 ounces shredded mozzarella cheese
12 lasagna noodles, cooked

Preheat oven to 375.
Sauté broccoli, carrots, onions, peppers, and garlic in olive oil. Set aside.
In another pan, whisk flour and milk together and cook for two minutes. Add parmesan, salt and pepper. Stir in frozen spinach. Set aside.
In a bowl, combine cottage cheese (or ricotta) and mozzarella.
Spread 1/2 spinach mixture on greased 13"x9" pan.
Layer 4 noodles and half cheese mixture & some of the vegetable mixture and some of the spinach mixture. Layer more noodles and repeat, ending with spinach on top.
Cover and bake for 35 minutes.
Uncover and continue baking for 15 minutes more.
Let stand for 15 minutes before cutting.


The Verdict:

This was weird with a spinach cream sauce instead of traditional spaghetti sauce. I don't think I'll make this again.

Tamale Pie II

Tamale Pie II

by Emily Rozell

My husband and little boy love this recipe! It's very easy to make, and a great meal on a cold day.

1 tablespoon oil
1 pound lean ground beef or 1 14-ounce block of firm tofu, crumbled
1 yellow or white onion, chopped
1 green or red bell pepper, chopped
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon paprika
2 teaspoons cumin
1 14-ounce can fire-roasted tomatoes
1 4-ounce can green chilies
1 15-ounce can corn, drained
1 4-ounce can sliced black olives
1 14-ounce can kidney beans
1 cup grated cheddar or jack cheese
1/4 cup water (delete if using tofu)
1 pound package cornbread mix and ingredients to make the cornbread (eggs, milk, etc.)

Preheat oven to 375 degrees.

Heat oil in large skillet on medium high heat, add the beef/tofu and onion, pepper. Add salt, chili powder, paprika and cumin. Cook, stirring frequently, until beef has browned. Remove from heat and drain excess fat/liquid.

Mix in tomatoes, chiles, corn, olives, beans, cheese and water (if using). Add more chili powder and cumin if desired. Rub a little oil in a 9x13 baking dish. Spoon into the dish.

In a large bowl prepare the cornbread batter. Pour the batter over the meat/bean mixture.

Bake for 35-40 minutes, or until the top is browned.

Serve with guacamole, sour cream, and/ or salsa.

Edit - I want to attempt to make this with ground pork