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 Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetarian - Ancho Vegetable Stew
Famous Authors (View All Authors)
Vegetarian - Ancho Vegetable Stew 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 Vegetarian - Stew - Bean Ragout With Cilantro-cornmeal Dumplings

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 Vegetarian - Winter Carrot Soup

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
LEAVE A COMMENT