Pinto Bean Mole Chili
2 medium dried ancho chiles, wiped clean
1 dried chipotle chile, wiped clean
1 teaspoon cumin seeds, toasted and cooled
1 teaspoon dried oregano, crumbled
Rounded 1/8 teaspoon cinnamon
2 medium onions, chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
3 medium zucchini and/or yellow squash, quartered lengthwise and cut into 1/2-inch pieces
3/4 pound kale, stems and center ribs discarded and leaves coarsely chopped
1 teaspoon grated orange zest
1/8 teaspoon sugar
1 ounce unsweetened chocolate, finely chopped (3 tablespoons)
1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
1 1/4 cups water
3 (15-ounce) cans pinto beans, drained and rinsed
salt to taste
1. Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces.
2. Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.
3. Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
4. Stir in beans and simmer 5 minutes. Season with salt.
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Saturday, September 10, 2011
Zucchini Basil Soup
Zucchini Basil Soup
2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves
Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids), or use an immersion blender.
Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.
2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves
Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids), or use an immersion blender.
Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.
Black bean chili Soup with Zucchini Pancakes
Black bean chili Soup with Zucchini Pancakes
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp thyme
1 tsp salt
1/2 tsp cayenne pepper, more if you want a spicier soup
1 cob corn, corn removed
1 tomato, cored and diced
1 19 oz can black beans, drained and rinsed
3 cups vegetable stock or water
1 tbsp fresh lime juice
For Pancakes
1 small zucchini, grated
1/2 tsp salt
1 egg
1/2 cup bread crumbs or more if necessary
1 tbsp pepitas, pine nuts, or chopped walnuts
1 tbsp oil
chopped tomatoes for garnish
1. In a large pot heat olive oil until it shimmers. Add onion and cook until almost translucent, about 5 minutes. Add garlic and cook until golden, another 2 or 3 minutes. Add cumin, chili powder, thyme, salt and cayenne pepper and stir to coat onion and garlic.
2. Add corn and tomato and cook until tomato softens, about 5 minutes. Add black beans and 3 cups of water and stir. Bring to a boil, stiring often, then reduce heat to medium and cook until heated through.
3. In the meantime, place grated zucchini, salt, egg, pepitas and breadcrumbs in a bowl, stirring together. Add more breadcrumbs if the mixture is very wet. Heat oil in a skillet and add a heaping tablespoon of the zucchini mixture, flattening it with a spatula. Repeat until you have used all of the mixture. Cook until the zucchini is browned on one side, about 5 minutes then turn and cook until it has browned on the second side.
4. Add the lime juice to the soup. Ladle soup into serving bowls, top with a zucchini pancake and garnish with chopped tomatoes.
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp thyme
1 tsp salt
1/2 tsp cayenne pepper, more if you want a spicier soup
1 cob corn, corn removed
1 tomato, cored and diced
1 19 oz can black beans, drained and rinsed
3 cups vegetable stock or water
1 tbsp fresh lime juice
For Pancakes
1 small zucchini, grated
1/2 tsp salt
1 egg
1/2 cup bread crumbs or more if necessary
1 tbsp pepitas, pine nuts, or chopped walnuts
1 tbsp oil
chopped tomatoes for garnish
1. In a large pot heat olive oil until it shimmers. Add onion and cook until almost translucent, about 5 minutes. Add garlic and cook until golden, another 2 or 3 minutes. Add cumin, chili powder, thyme, salt and cayenne pepper and stir to coat onion and garlic.
2. Add corn and tomato and cook until tomato softens, about 5 minutes. Add black beans and 3 cups of water and stir. Bring to a boil, stiring often, then reduce heat to medium and cook until heated through.
3. In the meantime, place grated zucchini, salt, egg, pepitas and breadcrumbs in a bowl, stirring together. Add more breadcrumbs if the mixture is very wet. Heat oil in a skillet and add a heaping tablespoon of the zucchini mixture, flattening it with a spatula. Repeat until you have used all of the mixture. Cook until the zucchini is browned on one side, about 5 minutes then turn and cook until it has browned on the second side.
4. Add the lime juice to the soup. Ladle soup into serving bowls, top with a zucchini pancake and garnish with chopped tomatoes.
Zucchini Cakes with Dill and Feta
Zucchini Cakes with Dill and Feta
1 lb zucchini
2 medium onions
olive oil
1 clove garlic, peeled and finely chopped
3 tbsp flour
1 large egg
1/4 lb feta cheese
1 small bunch dill, chopped
salt and freshly ground pepper to taste
Coarsely grate the zucchini into a colander, sprinkle lightly with salt and leave in the sink for half an hour or so.
Chop the onions finely and warm them gently with a little oil in a shallow pan. They should soften but not colour. Pat the zucchini dry with paper towels or wring them out lightly in your hands. Add the garlic and zucchini to the onions. When all is soft and starting to turn pale gold, stir in the flour and continue cooking for a couple of minutes or so, with the occasional stir. Remove from heat.
Beat the egg lightly and stir it into the onion and zucchini mixture, then crumble in the cheese and the chopped dill. Season with salt and freshly ground pepper.
Heat about 3 tbsp of olive oil in a shallow pan and drop tablespoons of the mixture into the hot oil and let them cook until they are golden on the underside. Turn carefully as they will be fragile, and cook on the other side. Lift the cakes out with a spatula and drain briefly.
Makes about 6 cakes
1 lb zucchini
2 medium onions
olive oil
1 clove garlic, peeled and finely chopped
3 tbsp flour
1 large egg
1/4 lb feta cheese
1 small bunch dill, chopped
salt and freshly ground pepper to taste
Coarsely grate the zucchini into a colander, sprinkle lightly with salt and leave in the sink for half an hour or so.
Chop the onions finely and warm them gently with a little oil in a shallow pan. They should soften but not colour. Pat the zucchini dry with paper towels or wring them out lightly in your hands. Add the garlic and zucchini to the onions. When all is soft and starting to turn pale gold, stir in the flour and continue cooking for a couple of minutes or so, with the occasional stir. Remove from heat.
Beat the egg lightly and stir it into the onion and zucchini mixture, then crumble in the cheese and the chopped dill. Season with salt and freshly ground pepper.
Heat about 3 tbsp of olive oil in a shallow pan and drop tablespoons of the mixture into the hot oil and let them cook until they are golden on the underside. Turn carefully as they will be fragile, and cook on the other side. Lift the cakes out with a spatula and drain briefly.
Makes about 6 cakes
Pasta with Zucchini in a Lemon Basil Cream Sauce
Pasta with Zucchini in a Lemon Basil Cream Sauce
1 tbsp olive oil
1 spring onion, or two green onions, peeled and roughly chopped
2 small zucchini or yellow summer squash, or a combination, washed and cut into 1/4" slices
1/4 cup fresh thyme leaves, or 1 tbsp dried
1/2 cup 10% cream or 18% if you are feeling a bit decadent
Juice of 1/2 lemon
Salt and pepper to taste
Enough cooked pasta for 2
Parmesan cheese (optional)
Heat olive oil in a skillet. Add the onion and cook until translucent, about 5 minutes. Add zucchini and cook until barely tender, about 5 minutes. Stir in thyme.
Add the cream and lemon juice and heat through. Add salt and pepper to taste.
Spoon over pasta and garnish with fresh thyme and add parmesan cheese, if using.
1 tbsp olive oil
1 spring onion, or two green onions, peeled and roughly chopped
2 small zucchini or yellow summer squash, or a combination, washed and cut into 1/4" slices
1/4 cup fresh thyme leaves, or 1 tbsp dried
1/2 cup 10% cream or 18% if you are feeling a bit decadent
Juice of 1/2 lemon
Salt and pepper to taste
Enough cooked pasta for 2
Parmesan cheese (optional)
Heat olive oil in a skillet. Add the onion and cook until translucent, about 5 minutes. Add zucchini and cook until barely tender, about 5 minutes. Stir in thyme.
Add the cream and lemon juice and heat through. Add salt and pepper to taste.
Spoon over pasta and garnish with fresh thyme and add parmesan cheese, if using.
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