This is a loosely adapted southwestern salsa-type dish. For guests, I serve this with tortilla chips. For me? I put it in a bowl with a spoon. This is a simple, but impressive, dish for parties and gatherings.
1 can black beans
1 can white beans (I used navy beans, its what I had)
1 can yellow corn
1 can white corn
4 small or 2 large tomatoes
2 green bell peppers
6 green onions
8 cloves garlic (or less to taste)
2 jalapeno peppers
1 small bunch fresh cilantro
1/3 c italian dressing (I used Kraft fat free zesty)
Dump corn and beans into a colander and rinse. Put them in a LARGE bowl.
Chop tomato, pepper, jalapeno and green onions. Add them to the bowl.
With a garlic press, mince the garlic. Add to bowl.
Finely chop the cilantro and add to bowl.
Add the dressing to the bowl (this is like, the secret ingredient). Stir it all up really well.
Nom.
This is best made the day before you want to serve it, so it can sit overnight and the flavors can meld together.
Sunday, March 1, 2009
Peppery Turkey Stew
Adapted from The Healthy Slow Cooker by Judith Finlayson.
This was my first experience with quinoa, and it was pretty much delicious. A side note, I used peppers I froze from over the summer and did not have roasted reds, and this came out excellent, even with the omission.
Its not necessary to cook the onions and everything up before making this, but it seems to make the onions more flavorful.
1 tbsp olive oil
2 onions, chopped
9 cloves garlic (or less to taste)
2 tsp dried oregano leaves
1/2 tsp cracked black peppercorns
3 cups chicken or turkey stock
1 can (28 oz) diced tomatoes
salt to taste (I find this isn't necessary if you use canned stock)
1 lb turkey breast, cubed
2 tsp paprika
1 jalapeno, chopped
2 green bell peppers (I used a combo of red and yellow 'cause that's what I had)
1 roasted red bell pepper, optional
3 c water
1 1/2 c quinoa
In a skillet heat oil. Add onions and saute until soft, about three minutes.
Add garlic, peppercorns (I crushed my own with the side of a knife to make them 'cracked') and oregano and cook another minute.
Add the stock and the tomatoes (with juice). Cook until boiling and transfer to slow cooker.
At this point, you can put this in the fridge, if you are prepping the night before.
Add the turkey to the crockpot and stir well. Cover and cook on low for 6 hours or high for 3, until turkey is cooked through and tender.
Dissolve the paprika in 2 tbsp cold water. Add to the crock along with the bell peppers, jalapeno peppers and roasted reds (if using). Cover and cook on high for 30 minutes, or until peppers are tender (this took me about 45 mins).
While this is cooking, put the water on to boil. Add the quinoa in a steady stream (to prevent clumping) and return to a boil. Boil about 15 minutes, or until liquid is dissolved.
When the peppers are tender, add quinoa to the crockpot and stir well. Serve immediately.
This recipe made about 12 1 cup servings and freezes well.
This was my first experience with quinoa, and it was pretty much delicious. A side note, I used peppers I froze from over the summer and did not have roasted reds, and this came out excellent, even with the omission.
Its not necessary to cook the onions and everything up before making this, but it seems to make the onions more flavorful.
1 tbsp olive oil
2 onions, chopped
9 cloves garlic (or less to taste)
2 tsp dried oregano leaves
1/2 tsp cracked black peppercorns
3 cups chicken or turkey stock
1 can (28 oz) diced tomatoes
salt to taste (I find this isn't necessary if you use canned stock)
1 lb turkey breast, cubed
2 tsp paprika
1 jalapeno, chopped
2 green bell peppers (I used a combo of red and yellow 'cause that's what I had)
1 roasted red bell pepper, optional
3 c water
1 1/2 c quinoa
In a skillet heat oil. Add onions and saute until soft, about three minutes.
Add garlic, peppercorns (I crushed my own with the side of a knife to make them 'cracked') and oregano and cook another minute.
Add the stock and the tomatoes (with juice). Cook until boiling and transfer to slow cooker.
At this point, you can put this in the fridge, if you are prepping the night before.
Add the turkey to the crockpot and stir well. Cover and cook on low for 6 hours or high for 3, until turkey is cooked through and tender.
Dissolve the paprika in 2 tbsp cold water. Add to the crock along with the bell peppers, jalapeno peppers and roasted reds (if using). Cover and cook on high for 30 minutes, or until peppers are tender (this took me about 45 mins).
While this is cooking, put the water on to boil. Add the quinoa in a steady stream (to prevent clumping) and return to a boil. Boil about 15 minutes, or until liquid is dissolved.
When the peppers are tender, add quinoa to the crockpot and stir well. Serve immediately.
This recipe made about 12 1 cup servings and freezes well.
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