Mexican Lentil Stew
Ingredients
| 1 1/2 cups brown lentils | 4 cups cold water | 1 bay leaf | 1 fresh oregano or marjoram sprig (or 1 t. dry) | 1 head of garlic |
| 3 Cups canned tomatoes with juice(Muir Glen or Cortina) | 2 cup water | 1 red onion, diced | 1 teaspoon cumin seed, toasted and ground * | 1/2 teaspoon dried oregano, toasted * |
| 1 small carrot, diced | 1 small red or yellow bell pepper, diced 3 new potatoes, preferably roasted, cut in eights | Chili powder to taste | 1/2 teaspoon Chipotle Chili puree ** | 1 Tablespoon chopped cilantro (optional) |
Instructions
Put the lentils, water, bay leaf, sage, and oregano or marjoram in a soup pot. Bring the water to a boil, then turn down to a simmer. Cook for 15 to 20 minutes, or until the lentils are tender. Remove the bay leaf. While the lentils are cooking, preheat the oven to 350 F. Put the head of garlic on a baking sheet and roast for 30 minutes. After it has cooled, squeeze the garlic out of the skin and into a food processor or blender. Puree with the tomatoes and juice. Set aside. Put the 1/4 cup water in a skillet or large saucepan and turn the heat to medium. Add the onion, the cumin and oregano. Cook until soft. Add the carrot and red pepper and cook until tender. Add chili puree, the potatoes, and the tomato-garlic puree and cook for 10 minutes at medium-low heat. Combine the lentils and liquid with the vegetables. Cook over low heat for 30 minutes, covered. Test for salt and chili flavor. If not hot enough, add some chili powder. Just before serving, sprinkle the cilantro on top (if desired). Notes: * Toasting herbs and spices: Use a small and heavy skillet. Place the herb or spice in the skillet over low heat. Shake the skillet until the aroma of the herb or spice is released. Be careful not to burn them. Then grind the spice if necessary. ** Chipotle chilies are jalapenos that have been smoked and dried.
Mexican Vegetable Stew
Ingredients
| 2 onions -- sliced | 1 red pepper -- cut in strips | 1 green pepper -- cut in strips | 2 cloves garlic -- minced | 1 1/2 cups vegetable broth (Imagine, Pacific or Canasoy) |
| 2 red potatoes -- diced | 1 sweet potato -- diced | 2 cups frozen green beans -- cut into 1-inch long pieces (Organic Meadow or Cascadian) | 1 zucchini -- sliced | 1 squash -- sliced |
| 1 teaspoon cumin | 1 teaspoon dried oregano | 1/2 teaspoon fennel seed | 1/4 teaspoon red pepper flakes | 2 cups chickpeas (cooked or canned) (Cortina, Eden or Hain) |
| 1 cup frozen corn | 2 tablespoons lime juice | 1/2 cup cilantro -- chopped |
Instructions
Bring the onion, red and green peppers, garlic and 1/2 cup broth to a boil in a large pot and simmer 5 minutes. Stir in the spices, red potato and sweet potato; cover and simmer 10 minutes, adding more broth if needed. Add the beans; cook 5 minutes more. Stir in the remaining broth and bring to a boil. Add the zucchini and yellow squash, chick peas, corn and lime juice. Reduce the heat and simmer 5 minutes, or until all the vegetables are tender. Garnish with cilantro or parsley. Makes 10 to 12 servings.
Quesadillas
Ingredients
| 2 Cups shredded cheddar or Monterey Jack cheese (250 g)(Jerseyland or Armstrong) (Soy Cheese can be used in place of dairy cheese) (Okanagan Soya or Tofurella) | 6 flour tortillas (8-10 inches across) (Que Pasa or Garden of Eatin) | 1 small tomato, seeded and chopped (1/2 Cup) |
| 4 medium green onions, chopped (1/4 Cup) | 1 Tbsp Crushed Chilies chopped fresh cilantro, if desired |
Instructions
Heat oven to 350. Spread 1/3 cup of the cheese evenly over half of each tortilla. Sprinkle tomato, onions, chilies and cilantro over cheese. Fold tortillas over filling. Sprinkle with cilantro. Place on ungreased cookie sheet. Bake about 5 minutes or just until cheese is melted. Serve quesadillas whole, or cut each into 3 wedges, beginning cuts from center of folded sides.