8 Ancho Chiles 2 Tablespoons oil
1 onion, sliced 1 tablespoon minced peeled fresh ginger
½ teaspoon cayenne pepper 4 tomatoes, chopped
2 teaspoon cumin 2 teaspoons garam masala
½ teaspoon turmeric 2 cups water
5 cups cubed peeled pumpkin 1 can pinto beans, rinsed
1 cup cooked rice 2 Tablespoons grated Parmesan cheese
2 teaspoons salt
Preheat the broiler. Place the chiles on a foil-lined baking sheet and broil until they are blacked. Turn so that all the sides are evenly charred, about 8 to 10 minutes.
Transfer the chiles to a large bowl, cover and let them steam until the skins are loosened, about 10 minutes. Uncover; and when they are cool enough to handle, remove and discard the stems, skins, seeds and ribs. Chop the chiles.
Heat the oil in a Dutch oven over medium heat. Add the onion, ginger, roasted chiles and cook, stirring until the onion and the chiles are softened, about 4 minutes. Add the tomatoes, cayenne, cumin, garam masala and the turmeric. Cook stirring often until the tomatoes are beginning to break down, about 5 minutes.
Add the water and the pumpkin and bring the mixture to a boil. Reduce the heat to low, cover and simmer until the pumpkin is tender, about 30 minutes. Stir in the beans and the rice and continue to cook until they are heated through. Stir in the Parmesan and the salt.
Garam masala is a blend of spices used in Indian cooking, usually cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. It is available in most large supermarkets.
This recipe will make 8 one and a half cup servings.
This recipe was adapted from Eating Well in Season.
February 22 2010 | Recipes | No Comments »
2 or 3 persimmons
2 or 3 seeded and finely chopped jalapeno or serrano peppers
1 small minced onion
Juice of 1 lime
Pinch of salt
Chopped cilantro (optional) to taste
Cut off the tops and peel the persimmons. Remove any seeds. Dice the persimmons and place them in a small bowl. Add the peppers, onion, salt, lime juice and cilantro and combine. Taste for seasoning. This salsa is wonderful with chips, fish tacos or as a salad mixture.
This recipe was created by Farmer Jim’s mom, but inspired by Eating Well magazine.
February 22 2010 | Recipes | No Comments »
½ cup peanuts any type but raw.
1 teaspoon peanut oil
1 large carrot
4 cups thinly sliced Napa cabbage
2 cups slivered lettuce leaves
One thinly sliced onion
4 tablespoon chopped or torn basil leaves
¼ cup chopped cilantro (optional)
Salad Dressing
½ jalapeno, finely diced
1 teaspoon sugar
¼ teaspoon sea salt
¼ cup roasted peanut oil
Peal the carrot with a vegetable peeler. Remove long strips from the carrot with the vegetable peeler until you reach the core.
Combine the cabbage, lettuce and carrot strips with the onion, basil and cilantro.
Whisk the salad dressing ingredients together and toss with the rest of the salad. Add the peanuts just before serving.
This recipe was adapted from Local Flavors.
February 22 2010 | Recipes | No Comments »
5 small tomatoes ½ onion, finely chopped
1 lime, juiced 2-3 hot chilies, seeded & finely chopped
1 tablespoon sugar 1 bunch Cilantro, finely chopped
1 teaspoon salt
Place the onion and the chilies into a bowl and add the lime juice, sugar, salt and the cilantro. Dice the tomatoes and strain most of the juice. Add the tomatoes just before serving. The salt will draw out the juice. This salsa is best eaten soon after it is prepared.
This recipe was adapted from Secrets of Salsa.
February 22 2010 | Recipes | No Comments »
2 long New Mexico chilies
1 large tortilla
soft fresh goat cheese
chopped cilantro
Roast the chilies until they are charred, then put them in a plastic bag or covered bowl to steam for 10-15 minutes. Slip off the skins and pull out the seeds, then cut or pull the peppers into strips. Warm a dry skillet and place the tortilla in the pan, when the bottom is warm, flip it over and put the chili strips on top, sprinkle the cheese and the cilantro over the chili. When the cheese starts to soften, slide the tortilla onto a plate, fold and enjoy. Add salsa over the cilantro if you like.
This recipe was adapted from Local Flavors.
February 06 2010 | Recipes | No Comments »
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