The theme with all these recipes is the highly nutritious pairing of beans and corn. When you eat beans with a grain such as brown rice or corn, you get a "perfect" protein of all the essential amino acids plus tons of vitamins and fibers. NB: When eating corn in any of it's forms, always buy organic as corn is one of the top Genetically Modified foods. Whatever you choose to eat this Sunday- be aware there are many healthy alternative and additions out there. It's just another opportunity to make smart eating decisions to ensure your tight end is covered:)
To your health!
xoxLeigh
PS: Sorry for a couple blurry photos (you'll know which ones!) My camera battery died and I had to use my iPhone. Not great but at least you'll get the idea of the end result
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| Organic Dried Hominy Pozole Time: 2 hours Serves: 6-8 This hearty sweet and spicey stew is the perfect alternative to chili. It's a great "one pot meal" to serve if you're inviting over friends to watch the game. It can also easily be made a day ahead and warmed on the stove before serving. Whole hominy, or course ground corn grits, is the key ingredient. The chewy texture is retained perfectly in this dish. ** To save time, you can make this recipe using canned Eden organic beans and canned hominy. Just skip the first few steps below. |
1 cup whole organic hominy
1/2 cup dried pinto beans
1/2 cup dried black beans
1/2 cup dried kidney beans
2 quarts filtered water
1/4 cup olive oil
3 cups chopped yellow onions
1 cinnamon stick
2 bay leaves
1 jalapeno pepper, stemmed, seeded, and chopped (rubber gloves advised)
1 1/2 tablespoons ground cumin
3 leaves fresh sage, chopped
1/2 cup diced celery
3 cups diced celery
3 cups diced carrots
3 cups diced turnips (optional)
3 cups winter squash, peeled, seeded and cubed
1 32-ounce can peeled organic tomatoes and their juice
Sea salt and freshly ground black pepper
Chopped fresh cilantro for garnish
1. Sort through the beans and hominy to remove any broken ones. Put the beans and hominy in a very large saucepan and cover with the water (a little less if you omit the turnips) and bring to a boil. Reduce heat to low and simmer 2 minutes.
2. Remove the pan from heat, cover and allow to sit for 1 hour so the beans and hominy swell.
3. Meanwhile prep the other veggies.
4. After an hour, drain and rinse the beans and hominy in a strainer. Put them in a large pot with 5 cups of filtered water and bring to a boil. Lower to a simmer, cover and cook for 1 hour.
5. Put the olive oil in a large dutch oven or heavy sauce pot over medium heat and saute the onions with all the spices and herbs for about 10 minutes, stirring frequently. Then add the remaining vegetables and tomatoes. Reduce heat to low.
6. Add the beans and hominy mixture along with their cooking liquid to the pot of vegetables and spices.
7. Cover and simmer on low for another hour or until everything is tender.
8. Add salt and pepper to taste and cook uncovered another 10 minutes until everything thickens a bit.
9. Serve hot with Organic Sour Cream (or Plain Low-Fat yogurt), Wisconsin Chedder and/or chopped fresh cilantro.
2. Remove the pan from heat, cover and allow to sit for 1 hour so the beans and hominy swell.
3. Meanwhile prep the other veggies.
4. After an hour, drain and rinse the beans and hominy in a strainer. Put them in a large pot with 5 cups of filtered water and bring to a boil. Lower to a simmer, cover and cook for 1 hour.
5. Put the olive oil in a large dutch oven or heavy sauce pot over medium heat and saute the onions with all the spices and herbs for about 10 minutes, stirring frequently. Then add the remaining vegetables and tomatoes. Reduce heat to low.
6. Add the beans and hominy mixture along with their cooking liquid to the pot of vegetables and spices.
7. Cover and simmer on low for another hour or until everything is tender.
8. Add salt and pepper to taste and cook uncovered another 10 minutes until everything thickens a bit.
9. Serve hot with Organic Sour Cream (or Plain Low-Fat yogurt), Wisconsin Chedder and/or chopped fresh cilantro.
Black Bean Enchiladas
Time: 2 hours Serves: 4-6 (makes 6-8 enchiladas)
I love love love this dish. Yes, it takes some work, but with most of the cooking done ahead of time it is quick to reheat, assemble and bake.
Ingredients:
1 cup dried black beans, soaked 8 hours or overnight OR 1 1/2 15 ounce cans Eden Black Beans (omit step 1 if using canned beans)
1 small yellow onion, peeled and halved
1 small carrot, scrubbed and halved
1 bay leaf
2 tablespoons extra virgin olive oil
3 cloves (1 tablespoon) minced garlic
1 small (1 1/2 tablespoon) minced jalapeno pepper
1 1/2 teaspoons ground cumin
1 teaspoon sea salt or sea salt to taste
6-8 organic corn tortillas
2 cups chile tomato sauce (recipe below)
1/2 cup pumpkin seed-tomatillo sauce (recipe below)
1. Drain beans and rinse well with fresh water and put them in a medium pot with 1/2 the onion, both carrot halves, bay leaf, a good pinch of salt and enough water to cover by 2 inches. Boil over high heat, then reduce to medium low and cook at a brisk boil covered, until beans are soft- about an hour. Drain beans, reserving 1/2 cup of the cooking liquid.
2. While beans cook, cut remaining onion into 1/4 inch dice for about 3/4 cup. Prepare the tomato sauce and pumpkin seed salsa. Set both aside.
3. Heat oil in a medium skillet over medium flame until the oil shimmers. Add onions first and cook 5-7 minutes, stirring occasionally. Then add garlic, jalapeno and cumin and cook another 2 min before adding the beans. Mash the beans using a potato masher or fork and add as much of the reserved cooking liquid as needed for a chunky mixture. Season to taste with sea salt.
4. Preheat oven to 250*F. Warm corn tortillas by covering them with a damp towel and placing on a baking sheet for about 15 min or until they're soft enough to roll. (no longer than 30 mins or they will get hard and crack!)
5. When you are ready to assemble the enchiladas, bump up oven temp to 375*F. Pour half the tomato sauce into a rectangular baking dish or casserole, spreading around in an even layer of thickness. Fill each tortilla with 1/4-1/3 cup of the bean mixture along the center of tortilla; roll up and the folded side down on top of the sauce. (If you have leftover bean mixture, it's delicious pureed for a dip or served with eggs at brunch:)
6. Pour remaining sauce over rolled tortillas. Spoon 1 tablespoon of the pumpkin seed tomatillo sauce on top of each tortilla. Cover and warm in the oven for 15 minutes. You're not cooking it-everything is already cooked!- you're just heating it through and allowing all the flavors to come together. Serve hot with a side of guacamole and mixed salad.
6. Pour remaining sauce over rolled tortillas. Spoon 1 tablespoon of the pumpkin seed tomatillo sauce on top of each tortilla. Cover and warm in the oven for 15 minutes. You're not cooking it-everything is already cooked!- you're just heating it through and allowing all the flavors to come together. Serve hot with a side of guacamole and mixed salad.
Chile Tomato Sauce
Time: 20 minutes Yield: 2 cups
This sauce has a wonderful smokey flavor. If you make this dish in the summer months when tomatoes are in season, do yourself a favor and try making the sauce homemade...it's out of this world! Simply put them under a broiler and sweat them before removing their skins.
Ingredients:
2 28-ounce cans Fire Roasted Crushed Tomatoes (look for Muir Glenn brand but if you can't find fire roasted, simply buy the whole peeled tomatoes and drain then puree until smooth)
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic (from 3 cloves)
1/2 cup minced onion (1/2 medium yellow onion)
1 tablespoon + 1 teaspoon chili powder
1/2 teaspoon dried oregano
1 1/2 teaspoons salt or sea salt to taste
1. Warm a medium saucepan over medium heat and add oil. Add garlic and cook 30 seconds then add onion and cook another 5 min. Do not brown them; just cook until soft and fragrant. Add chili powder and oregano and cook another 2 min, stirring constantly.
2. Pour tomato puree into onion-spice mixture with 1 teaspoon salt. Bring everything to a low boil and simmer uncovered until thickened, about 10 minutes. Taste and add more salt if needed.
Pumpkin Seed-Tomatillo Sauce
Time: 30 min Yield: 2 cups
This adds a tangy sweet and nutty flavor to balance the spice in the enchiladas. The leftovers make an amazing salad dressing!
Ingredients:
3/4 cup shelled pumpkin seeds
6 ounces canned tomatillos
1 teaspoon minced garlic
2 medium serrano chiles, halved, seeded and coarsely chopped
2 tablespoons coarsely chopped cilantro leaves
1 cup vegetable stock (fresh or Pacific or Imagine brand low sodium organic veggie stock)
1 tablespoon extra virgin olive oil
1/4 cup minced onion
1/4 teaspoon sea salt or to taste
1. Preheat oven to 325*F.
2. Bake pumpkin seeds spread on a baking dish in a single layer for 10 min, until they puff up and begin popping. Shake the pan occasionally as they toast. Transfer the seeds to a plate and allow to cool. Grind into a powder in a spice grinder or crush with a pestle and mortar, 1/4 cup at a time.
3. Puree tomatillos, garlic, serranos, cilantro and veggie stock in a blender.
4. Warm the oil in a small pot over medium heat; add onion and cook, stirring continuously until limp but not brown, about 5 min. Stir in the pumpkin seed meal and continue cooking another 2 minutes, until fragrant.
5. Add tomatillo mixture to pumpkin seed mixture, along with 1/2 teaspoon sea salt. Bring just to a boil, then reduce and simmer uncovered, stirring often until sauce thickens, about 5 minutes. Taste and add more sea salt.
Time: 20 minutes Yield: 2 cups
This sauce has a wonderful smokey flavor. If you make this dish in the summer months when tomatoes are in season, do yourself a favor and try making the sauce homemade...it's out of this world! Simply put them under a broiler and sweat them before removing their skins.
Ingredients:
2 28-ounce cans Fire Roasted Crushed Tomatoes (look for Muir Glenn brand but if you can't find fire roasted, simply buy the whole peeled tomatoes and drain then puree until smooth)
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic (from 3 cloves)
1/2 cup minced onion (1/2 medium yellow onion)
1 tablespoon + 1 teaspoon chili powder
1/2 teaspoon dried oregano
1 1/2 teaspoons salt or sea salt to taste
1. Warm a medium saucepan over medium heat and add oil. Add garlic and cook 30 seconds then add onion and cook another 5 min. Do not brown them; just cook until soft and fragrant. Add chili powder and oregano and cook another 2 min, stirring constantly.
2. Pour tomato puree into onion-spice mixture with 1 teaspoon salt. Bring everything to a low boil and simmer uncovered until thickened, about 10 minutes. Taste and add more salt if needed.
Time: 30 min Yield: 2 cups
This adds a tangy sweet and nutty flavor to balance the spice in the enchiladas. The leftovers make an amazing salad dressing!
Ingredients:
3/4 cup shelled pumpkin seeds
6 ounces canned tomatillos
1 teaspoon minced garlic
2 medium serrano chiles, halved, seeded and coarsely chopped
2 tablespoons coarsely chopped cilantro leaves
1 cup vegetable stock (fresh or Pacific or Imagine brand low sodium organic veggie stock)
1 tablespoon extra virgin olive oil
1/4 cup minced onion
1/4 teaspoon sea salt or to taste
1. Preheat oven to 325*F.
2. Bake pumpkin seeds spread on a baking dish in a single layer for 10 min, until they puff up and begin popping. Shake the pan occasionally as they toast. Transfer the seeds to a plate and allow to cool. Grind into a powder in a spice grinder or crush with a pestle and mortar, 1/4 cup at a time.
3. Puree tomatillos, garlic, serranos, cilantro and veggie stock in a blender.
4. Warm the oil in a small pot over medium heat; add onion and cook, stirring continuously until limp but not brown, about 5 min. Stir in the pumpkin seed meal and continue cooking another 2 minutes, until fragrant.
5. Add tomatillo mixture to pumpkin seed mixture, along with 1/2 teaspoon sea salt. Bring just to a boil, then reduce and simmer uncovered, stirring often until sauce thickens, about 5 minutes. Taste and add more sea salt.
Time: 40 minutes Serves: 8
**I serve this with Guiltless Gourmet Tortilla Chips- organic and baked, not fried!
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