Tuesday, August 21, 2007

Vegetarian Chili

About 6 servings.

1 large onion, chopped
4 cloves garlic, crushed
1 green pepper, chopped
1 large can diced/crushed tomatoes
1 tbsp paprika
2 tsp ground cumin
2 ½ tbsp chili powder
2 tsp red chili flakes (or to taste)
¼ cup soft brown sugar
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can golden corn, drained

Saute onions and garlic over medium heat until translucent. Add green pepper, tomatoes, seasoning, cook 2-3 minutes. Add brown sugar and stir to dissolve. Add beans and corn and simmer 6-7 minutes.

Also good with:
2 ears corn, stripped, instead of the canned corn
soaked and cooked dried beans instead of the canned beans

Spicy Asian Eggplant with Tofu and Red Pepper

For 2.

Chili-garlic paste and Asian eggplants are best from Chinese supermarkets; we often omit the red pepper.

3 tbsp oyster sauce
2 tbsp low-sodium soy sauce
1 tbsp soft brown sugar
2 tsp cornstarch
1 tsp toasted sesame oil
1 tsp chili-garlic paste

½ 16-oz pack firm tofu, cut into cubes
1 red pepper, cut into squares
2 Asian eggplants, cubed

Mix sauce ingredients.

Fry tofu over medium heat until browned on all sides. Set aside.
Stir-fry pepper a few minutes; add eggplant and fry until soft. It sucks up oil so cook on one side, flip, add a little more oil.
Add tofu back to pan.
Add sauce and stir; add extra water if it becomes too thick.

(Modified from Katie and Leeann Chin's recipe in SELF magazine.)

Saturday, August 11, 2007

Enchilada Lasagna

For approx. 6 -- 13-by-9 baking dish or two smaller dishes.

2 dried chipotles, stems and seeds removed, diced (or two fresh jalapenos)
3 large cloves garlic, minced
2½ tsp chili powder
1½ tsp cumin seeds, toasted and ground (or use ground cumin)
2 cups chicken broth
3 cups tomato sauce
pinch salt
¼ tsp ground black pepper

1 pound boneless chicken, cubed
1 large onion, diced
pinch salt
1 larg clove garlic, minced
½ tsp dried oregano

12-18 corn tortillas
3 cups Monterey Jack, shredded

Combine sauce ingredients, bring to a boil, simmer 15 minutes.

Preheat oven to 350°F

Saute chicken in skillet until cooked through. Remove. Saute onions with salt on medium-low heat for 5 minutes. Add garlic, oregano, cook 3 minutes more. Mix in chicken and remove from heat.

Grease glass baking dish(es) and assemble:
1 cup sauce spread over bottom
Dip 4 tortillas into remaining sauce and form a layer -- cut into halves as necessary.
Half the chicken mixture.
1 cup cheese.
Repeat tortillas, chicken, cheese.
Repeat tortillas.
Pour remaining sauce over, and top with cheese.

Cover with foil and bake 30 minutes covered with foil; uncover and bake 10 more minutes.

(From Alton Brown's Good Eats. GEFP summary; GEFP transcript)