now for the recipes...
cups dried black beans
tsp. dried oregano
tsp. dried savory
- 3 tsp. ground cumin or to taste
- 3 tsp. chili powder or to taste
salt to taste
tbsp. ghee or clarified butter
medium onion, chopped
tbsp. granulated chicken or vegetable bouillon (without additives
available at health food markets)
tbsp. fresh cilantro, chopped
beans, 8 cups of water, oregano and savory in a large heavy pot.
Simmer over medium low heat 2 to 3 hours or until beans are tender.
Meanwhile, heat oil in medium skillet over medium heat and fry onions
until soft. Add onions to beans after beans have been cooking for 1
hour. Puree beans with stick blender leaving some lumps. Alternatively
put through blender or food processor. Add bouillon, cumin and chili.
Continue to simmer until thickened. Stir occasionally. Season with
salt to taste. Stir in cilantro just prior to serving.
6 to 8.
23 per serving of about 1/2 cup.
(Chilies stuffed with cheese)
tbsp. ghee or clarified butter
medium onion, chopped
cups diced, canned tomatoes
cup tomato juice
garlic cloves, peeled
large jalapeno chili, stemmed and seeded, chopped
tsp. salt or to taste
oil in medium skillet over moderate heat. Cook onions until soft,
about 10 minutes. Using stick blender, regular blender or food
processor, add all remaining ingredients (including onions) except
salt and puree in batches until smooth. Pour into saucepan and add
salt. bring to a boil, reduce to a simmer and cook, uncovered for 20
minutes. Adjust seasoning and serve with Chilies Rellenos.
poblano* peppers or bell peppers
Mozzarella or Monterey Jack cheese, 6-8 oz. cut into 6 sticks (try
oil for deep frying
chilies or grill, turning, until skin is charred. Place in brown paper
bag and let sit 15-20 minutes. Peel off skin being careful to keep intact
if possible. Make slit along long side of chilies and remove seeds.
careful to leave top of chili (around stem) intact. Rinse chilies and pat dry. Stuff chilies with slices of cheese. You may have to
use toothpicks to hold peppers together but remember to remove before
if you are using bell peppers add some chopped serrano chilies (very
hot) or jalapeno ...or use jalapeno jack cheese). Set aside on paper
towels while you make batter.
to get poblano peppers - Seacoast Produce in Steveston might, if you
ask them to bring in. Weekends at Granville Island Asian Food market
(next to the cold beer and wine store). Urban Fare at the foot of
Davie in Yaletown.
you start to make batter, heat oil in heavy pan for deep frying. Oil
should be 2 to 3 inches deep and heated to 350 F. You want to fry
chilies as soon as you've made the batter and coated them.
egg whites until stiff, not dry. Combine salt, egg yolks and flour.
Beat until well combined. Fold into egg whites. Pat chilies completely
dry and dust lightly with flour. Coat them with batter. Carefully
place chilies in hot oil, turning once or twice, until they are an even
golden brown. Drain chilies on paper towels. Serve immediately with the
sauce above or your favorite salsa. 6
servings (as appetizer). As
main course, serves 3.
The only high glycemic carbohydrates are in the flour and the tomato
juice so they are very minimal per serving.
large jicama, peeled & julienne
piece of long English cucumber, julienned
radishes, thinly sliced
large carrots, julienned
cup red onion, thinly sliced
red pepper, julienned
yellow pepper, julienned
cup tamari pumpkin seeds as a garnish - recipe to follow
cup fresh lime juice*
cup red wine vinegar
tablespoons olive oil
and freshly ground pepper
tablespoons chopped fresh cilantr
jicama, cucumber, radishes, carrots, red onion, both peppers and
a medium bowl. Whisk together the lime juice, vinegar, honey, slowly
drizzle olive oil into bowl while continuing to whisk. Add cayenne and
season with salt and pepper to taste. Add the cilantro and let sit for
very minimal per serving.
suggestion for bottled lemon & lime juice - Santa Cruz (organic)
available at Capers, Choices, and Sea Coast
Produce in Steveston.
Tamari Pumpkin Seeds
recipe makes enough to use in several salads.
oz. raw pumpkin seeds, preferably organic
tamari soy sauce
Instead of tamari soy sauce, regular soy will do or Bragg's Liquid
Amino Seasoning (available in health food stores).
a large dry frying pan over medium heat, toast the pumpkin seeds. Keep
moving them around the pan or they will burn or toast unevenly. When
lightly browned and fragrant, toss with the sauce. Allow to cool.
Store in fridge in airtight container. You can also do this with
got this rec
ipe from Amandah Jensan from Sointula Gardens. Sointula
Gardens is an organic farm and retreat near Lytton. I'll talk next
time about organic foods and provide a link to Amandah's website for
this meal together makes for around 30 grams of high glycemic carbohybradates.
Not too bad for Mexican food.
extremely popular appetizer with our guests....
Chili Con Queso Dip
Fresh green chiles, roasted, peeled, and cut in lengthwise slices
(canned are okay)
tbsp. olive oil
Clove garlic, minced
Can crushed tomatoes
Cups shredded Monterey Jack or Cheddar cheese
a medium saucepan, sauté chile and onion in oil. Add garlic and cook
until soft. Add tomatoes and heat through. Add cheese and heat until
on your tastes you can cut down on the chiles.
carbohydrates to speak of unless you dip with Taco chips. Try veggies instead.
Cauliflower or broccoli raw or parboiled would be yummy!