BOOK CATEGORIES

Stories For Kids Poems

Nonfictions Plays

Fairy Tales Fables

LINKS

Free Classified Website Without Registration Free Classified Website Daniel Company

Home Learning Kitchen Vegetarian - Ancho Vegetable Stew

Famous Authors (View All Authors)

Post by :rspalding Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3357

Click below to download : Vegetarian - Ancho Vegetable Stew (Format : PDF)

Vegetarian - Ancho Vegetable Stew

3 dried ancho chiles -- seeded
1 cup simmering water
1 tbsp. canola oil
1 large yellow onion -- diced
1 red bell pepper -- seeded and diced
1 medium zucchini -- diced
2 large cloves garlic -- minced
1 (14 oz.) can stewed tomatoes -- undrained
4 cups water
1 large potato -- peeled and diced
1 (11 oz.) can corn kernels -- drained
1 tbsp. dried parsley
2 tsp. dried oregano
1-1/2 tsp. ground cumin
1 tsp salt
1/4 cup tomato paste

Add the chiles to an ungreased skillet. Cook over medium heat until lightly toasted, about 2 minutes, occasionally shaking the pan and turning the chiles as they cook. Remove from the heat.

In a large mixing bowl, cover the chiles with simmering water. Place a lid or plate over the chiles to keep them from floating, and soakfor 20 minutes.

Add the chiles and about 1/2 cup of the soaking liquid to a blender and puree, about 5 seconds.

Scrape into a small bowl; set aside.

Meanwhile, in a large saucepan, heat the oil over medium heat. Add the onion, bell pepper, zucchini and garlic and cook, stirring, until tender, about 6 minutes. Stir in the remaining ingredients except for tomato paste and the ancho puree and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until the potatoes are tender, about 20 minutes.

Stir in the tomato paste and the chile puree and cook for 5 minutes.

Let the stew stand for 5-10 minutes before serving. Ladle into bowls and serve with flour tortillas.

If you like this book please share to your friends :

NEXT BOOKS

Vegetarian - Stew - Bean Ragout With Cilantro-cornmeal Dumplings

2 large onions -- chopped 5 cloves garlic -- minced 2 tbsp. vegetable oil 1 poblano chile pepper -- seeded and chopped 2 large red bell peppers -- seeded and chopped 3 tbsp. chili powder 2 tsp. ground cumin 1 tsp. oregano 3/4 tsp. salt 1 (28 oz.) can whole tomatoes -- undrained and chopped 2 small zucchini -- chopped 1 (15 oz.) can pinto beans -- undrained 1 (15 oz) can black beans -- undrained 1/2 tsp. freshly ground pepper 1/2 cup all-purpose flour 1/2 cup cornmeal 1 tsp. baking powder 1/2 tsp. salt 2 tbsp.

PREVIOUS BOOKS

Vegetarian - Winter Carrot Soup

1 tablespoon safflower oil4 carrots, grated,1 medium onion, chopped1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/2 teaspoon thyme 1 tablespoon soy sauce 6 oz. can tomato paste (2/3 cup) 4 cups vegetable stock Chopped green onions and garlic croutons for garnishIn 4-5 quart saucepan heat oil. Stir in carrots and onion; saute until tender, about 5 minutes.Add remaining ingredients; increase heat and cover. When mixture reaches a boil; reduce heat to medium and simmerabout 5 minutes. Top with chopped green onion or garliccroutons. Serves 5

NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS

Please consider making a donation of $1,$5,$100 or whatever you can to protect and sustain Fullonlinebooks.

Vegetarian - Ancho Vegetable Stew

Vegetarian - Stew - Bean Ragout With Cilantro-cornmeal Dumplings

Vegetarian - Winter Carrot Soup