Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Best Url Shortener
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Tex-mex Vegetables
Famous Authors (View All Authors)
Vegetables - Tex-mex Vegetables Post by :stevewylie Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2779

Click below to download : Vegetables - Tex-mex Vegetables (Format : PDF)

Vegetables - Tex-mex Vegetables

1 1/2 C chopped onions
1 C diced green pepper
1 C diced carrot
1 tbsp chopped garlic
2 tsp ground cumin
1 can (16 oz) diced tomatoes
1 can (19 oz) black beans, rinsed and drained
1/2 C water
1 jalapeno pepper, diced
salt to taste


Cook onions, pepper, and carrot in non-stick skillet sprayed with oil. Stir over medium-low heat until veggies are golden, about 10 minutes. Add garlic and cook 2 minutes while stirring. Stir in cumin, tomatoes with juice, black beans and water. Bring to a boil. Reduce heat and simmer, covered, over low heat, 20 minutes. Stir in jalapeno pepper and season with salt.

Good hot or cold. Serve as a side dish, plain or with meat/cheese in tortillas or over rice. This freezes really well and gets better the next day (like chili).
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Tomato And Zucchini Gratin Vegetables - Tomato And Zucchini Gratin

Vegetables - Tomato And Zucchini Gratin
1/4 cup olive oil 4 - 6 medium zucchini, thinly sliced 4 - 6 medium tomatoes, thinly sliced 4 - 6 cloves garlic, finely chopped 4 Tbls. chopped fresh basil or parsley 1/2 cup freshly grated Parmesan cheese Salt and freshly ground pepper to taste Preheat oven to 350 degrees F. Lightly coat a 9 x 13 inch baking dish with olive oil. Layer half the zucchini slices in the bottom of the pan. Cover with half the tomatoes. Sprinkle with half the garlic and fresh herbs, salt, and pepper, and drizzle with half the olive oil. Repeat. Top with
PREVIOUS BOOKS

Vegetables - Tempura Vegetables Vegetables - Tempura Vegetables

Vegetables - Tempura Vegetables
2 medium zucchini 2 medium yellow squash 1 medium onion 3/4 cup cornstarch 1/2 cup self-rising flour 1/4 teaspoon pepper 1/2 cup water 1 large egg -- lightly beaten Corn oil 1/2 teaspoon salt Cut vegetables into 1/4-inch slices. Separate onion slices into rings. Combine cornstarch, cornmeal, and pepper; stir in 1/2 cup water and egg until smooth. Dip vegetables into batter. Pour oil to a depth of 1/2-inch into a heavy skillet; heat to 375 F. Fry vegetables, in batches, 4 minutes or until golden. Drain on paper towels; sprinkle with salt. Serves 4
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT