- Saturday, 30 January 2016 13:26
4 cups cubed peeled baking potato (about 1 1/4 pounds)
1 tablespoon canola oil
1 teaspoon cumin seeds
1/2 cup finely chopped red onion
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon paprika
2 tablespoons minced fresh cilantro
Cook potato in boiling water 10 minutes or until tender; drain. Rinse with cold water; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add cumin seeds to pan, and sauté 30 seconds. Add onion, salt, coriander, and paprika; sauté 3 minutes, stirring constantly. Add potato; sauté 2 minutes or until thoroughly heated. Remove from heat, and sprinkle with cilantro. Makes 4 servings.
- Friday, 29 January 2016 13:34
Texas Cowboy Stew
2 pounds ground beef
2 (16 ounce) packages kielbasa sausage, sliced into 1/2 inch pieces
2 cloves garlic, chopped
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes, drained
4 medium baking potatoes, peeled and diced
2 (15 ounce) cans pinto beans, with liquid
2 (15.2 ounce) cans whole kernel corn, with liquid
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (10 ounce) package frozen mixed vegetables
4 cups water
2 teaspoons cumin
2 teaspoons chili powder
salt and pepper to taste
Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot. Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.
- Thursday, 28 January 2016 13:37
12 flat, crispy corn tortillas
1 (15 oz) can refried beans
1 (12 oz) pkg shredded cheddar cheese
1 c chopped lettuce
2 tomatoes, chopped
1 lg onion, chopped
Preheat oven to 300 degrees. Separate tortillas, spread refried beans over each tortilla and sprinkle cheese on top. Place on baking sheets and heat just until cheese melts. Remove from oven and top with lettuce, tomato, onion and salsa. Serve immediately. Serves 8.
NOTE: If you can’t find the crispy, flat tortillas, buy the soft ones and fry in hot oil until they are crispy. Drain thoroughly, top with refried beans and cheese and heat. Add lettuce, tomato, onion and salsa and serve immediately.