Kimberly's potato Tacos

Posted by Kimberly Felix

The insides of this recipe could use some tweaking but as you know, the avacado sauce is amazing.http://allrecipes.com/recipe/central-american-tacos/detail.aspx

5 large potatoes, cubed 1 pound lean ground beef 1/2 onion, chopped salt and pepper to taste 4 tomatillos, husked and quartered

1 clove garlic, peeled 1 jalapeno chile pepper, diced 1/2 cup chopped fresh cilantro, or to taste 3 avocados, halved with pits removed 10 (6 inch) corn tortillas

DIRECTIONS:

1.	Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain.
2.	While the potatoes are cooking, crumble the ground beef into a skillet over medium-high heat. Cook for a few minutes, then stir in the onion. Cook until meat is no longer pink, and the onion is tender. Drain excess grease, and gently stir in the potatoes. Season with salt and pepper to taste.
3.	Place the tomatillos, garlic, jalapeno, and cilantro into a blender. Squeeze avocados out of their skins into the blender. Process until smooth.
4.	Heat tortillas in a skillet until warm and flexible. Spoon on some of the meat mixture, and top with the sauce. Roll up, and enjoy.

Basic Fresh Salsa

Submitted by Kimberly Felix

6-8 tomatoes, skinned*
1 large or 2 smaller onions
Juice of one lime
1/4 C chopped fresh cilantro
Chopped Serrano or jalapeno pepper, to taste
1-2 t sea salt

Mix well and enjoy! These are basic proportions and are all adjustable to taste.

* To skin tomatoes: Clean tomato and remove stem. Cut a small X on bottom of tomato. Submerge in boiling water for about 1 minute, then immediately cool in ice water. The skins should slip right off.

Veggie Enchilada Casserole

Submitted by Allie Jones

2 cups chopped onion
1.5 cups shopped red and green bell pepper
2-3 cloves minced garlic
3/4 cup salsa (I use Pace picante med)
2 tsp ground cumin
2 (15.8 oz) cans beans (i.e. black or pinto)
12, 6-inch corn tortillas
3 cups (combined) monterey jack and cheddar cheese, shredded

*things to have on hand to garnish with/add on top when serving: chopped tomatoes, sour cream, avocado slices or guacamole, chopped black olives

Preheat overn to 350 degrees. Combine onion, peppers, garlic, salsa, cumin and beans in a large skillet and bring to simmer over medium heat, until veggies softened (5-7 minutes or so). Arrange tortillas (slice them into triangles if you like) in bottom of 9" x 13" baking dish, overlapping them as necessary. Spread half of the bean/veggie mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese. Cover baking dish with foil and bake 15-20 minutes. Serve (with desired mexi-garnishes/sides).

Black Bean Lasagna

Recipe by Charlotte Kinstlinger-Bruhn

Submitted by Keith Albury

Ingredients:
1 1/2 cups (9 ounces) dried black beans, picked over and rinsed
2 1/4 teaspoons salt
1 bay leaf
1/2 teaspoon pepper
5 tablespoons olive oil
1 small onion
4 garlic cloves
3/4 cup dry red wine
2 cups tomato purée
2 cups canned crushed tomatoes
1 teaspoon sugar
1 teaspoon dried oregano, crumbled
2 cups part-skim-milk ricotta
1 large egg, beaten lightly
1/4 cup chopped fresh coriander
1 cup freshly grated Parmesan
9 dried lasagna noodles
1 pound part-skim-milk mozzarella, sliced thin

Preparation
Let the beans soak overnight in cold water to cover by 2 inches. Drain the beans and in a saucepan combine them with 4 1/2 cups water, 1 1/2 teaspoons of the salt, the bay leaf, and the pepper. Bring the water to a boil and simmer the beans for 1 1/4 hours, or until they are tender. Drain the beans and in the food processor purée 1 cup of them with 2 tablespoons of the oil, reserving the remaining beans.

In a saucepan cook the onions and the garlic in the remaining 3 tablespoons oil over moderately low heat, stirring, until the onion is softened. Add the wine and boil the mixture, stirring, until the liquid is almost evaporated. Add the tomato purée, the crushed tomatoes, the sugar, the oregano, the remaining 3/4 tablespoon salt, and the reserved beans and simmer the sauce, stirring occasionally, for 1 hour. (Do not let the sauce come to a boil.) The sauce may be made in advance and frozen for 3 months.

In a bowl combine the ricotta, the egg, the coriander, and 1/2 cup of the Parmesan. In a kettle of boiling salted water cook the noodles for 8 to 10 minutes, or until they are al dente, drain them in a colander, and rinse them under cold water. In a lightly oiled baking dish, 13 by 9 inches, arrange 3 of the noodles and over them spread half the ricotta mixture and then one third of the tomato bean sauce. Arrange one third of the mozzarella over the sauce and sprinkle it with one third of the remaining Parmesan. Layer 3 of the remaining noodles over the Parmesan, spread the puréed bean mixture and half the remaining tomato bean sauce over the noodles, and top the sauce with half the remaining mozzarella and half the remaining Parmesan. Arrange the 3 remaining noodles over the cheese, spoon the remaining ricotta mixture and tomato bean sauce over them, and top the sauce with the remaining mozzarella and Parmesan. Bake the lasagna in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until it is bubbling.



Read More http://www.epicurious.com/recipes/food/views/Black-Bean-Lasagna-Kinstlinger-Bruhn-10253#ixzz1GaPMMln1

Cilantro-Green Chili Rice

Submitted by Becca Leeper

Ingredients:
1 quart chicken broth
2 cloves of garlic
1/2 bunch of cilantro
1 small can of diced chilies
1 small onion
4 cups of minute rice

Directions:
Blend all ingredients together (except for the rice) in a food processor. Bring liquid to a boil. Add rice and cover. Simmer for 30 minutes. Serve warm.

Creamy Tomatillo Dressing

Submitted by Becca Leeper

Ingredients:
1 buttermilk ranch dressing packet
1 16 oz container of sour cream
1 cup mayonnaise (do not use light or fat free)
2 tomatillos, husk removed and diced
1/2 bunch of cilantro
1 clove of garlic
Juice of 2 limes
1 jalapeno diced (seeds removed for a milder dressing)

Blend all the ingredients well in a food processor. Refrigerate 1-2 hours before serving.

Seven Layer Dip

Submitted by Emily Williams

1 can refried beans
guacamole
8 oz sour cream
taco sauce
cheese-cheddar, mexican, taco whatever
chopped tomatoes
cilantro
chopped green onions

Layer in this order in a shallow pan-I use an 9/10 inch pie plate
You can add or subtract with whatever ingredients--add beef or other beans, go crazy!!!
Serve with chips

Black Beans with Lime and Cilantro

Submitted by Deidre Russo

Ingredients:
3 cans of black beans (drained)
2 limes (juiced)
1 bundle of cilantro, chopped
1/2 red onion diced
3 cloves garlic
1 sweet red bell pepper diced
2 Tblspns cayenne pepper

Saute garlic, onion, bell pepper. Add drained beans,lime juice, and cayenne pepper. Bring to boil. Finish with chopped bundle of cilantro. Serve hot.

Tacos of Tomatillo Chicken with Wilted Greens and Fresh Cheese

by Rick Bayless

Submitted by Kimberly Felix

"How's that for a title? I was a bit apprehensive about trying this recipe, though my friend swore it was easy. (She and I have a different opinion on what easy food prep means.) But it's really not hard (despite its daunting look), and it is delicious. Plus you can whip up a big batch of the sauce all at once and freeze some for later, or make it the night before and leave it in the fridge. This recipe makes about 3 cups of filling, enough for about 12 tacos."

For one batch of sauce:

8 oz (5-6 med.) tomatillos, husked and rinsed.
Fresh serrano chiles to taste. (Recipe recommends 2, I put one and thought it was perfect but the kids thought it was still too hot.)
1 1/2 T olive or vegetable oil
1/2 medium white (or whatever you have on hand) onion, roughly chopped
1 garlic clove, peeled and roughly chopped (I just used my garlic press)
1 C chicken broth
3 T roughly chopped cilantro
Salt, 1/4 to 1/2 teaspoon, depending on the saltiness of the broth

That's it for sauce. You'll also need:

12 corn tortillas (the small taco size ones)
2 C firmly packed sliced chard leaves OR spinach. All pieces should be about 1/2 inch wide and 2 inches long.
1 1/3 cups coarsely shredded cooked chicken--about one very large chicken breast.
1/2 to 3/4 cup crumbled mexican queso fresco OR pressed, salted farmer's cheese.

To make sauce: Roast the tomatillos and peppers on a baking sheet (I always cover mine with foil) 4 inches below a very hot broiler until blackened and soft on one side, 5-6 minutes, then turn them over and roast the other side. Transfer (including all juices) to a food processor or blender.

Heat 1 T of the oil in a large heavy skillet over medium, add the onion and cook, stirring regularly, until deep golden, about 8 minutes. Stir in the garlic, cook 2 more minutes, then scrape into the food processor or blender. Process to a medium-coarse puree.

Heat the remaining 1/2 T of oil in the skillet and set over medium-high. Add the puree all at once and stir for about 5 minutes, until noticeably darker and thick. Stir in the broth, partially cover and simmer over medium-low for 10 minutes. (The sauce will be a little soupy.) Stir in the cilantro and generously season with salt.

*it's at this point you would freeze or fridge it if so doing*

Finishing the dish: Steam tortillas in a vegetable steamer (if you have one) or in the microwave wrapped in a damp towel set into a microwave safe container.

Bring the sauce to a boil and add the greens. When the mixture returns to a boil, stir in the cooked chicken, and simmer until the greens are done (chard 3-4 minutes; spinach about 2 minutes). Taste and season with more salt if necessary.

When you are ready to serve, make the tacos one at a time, spooning a portion of the filling into a warm tortilla, sprinkling the cheese, and folding it over.

Tortilla Soup

Submitted by Mary Stanley

Here's the recipe- I can't believe i'm sharing it... :-)
(this is rough; do things to your taste and don't be afraid to experiment)

Ingredients:
1 rotisserie chicken, torn apart/shredded
quart of chicken stock
chopped celery, carrots, potatoes and onions
1 diced jalapeno, seeds removed (or not, depending on your brevity)
1 or 2 cans of chopped tomatoes
chili powder
s & p
16oz can of v8 (my secret ingredient)
lime juice
cilantro
sour cream
avocado, diced
corn tortillas


Place 1st 8 ingredients in a stock pot and bring to a boil. Allow to simmer until vegetables are soft, @30 minutes. Meanwhile, slice tortillas into strips. (Use a pizza cutter to make it easy.) If you want to be authentic, you'll need a frying pan with about an inch of oil in it. Heat the oil and fry your strips in batches, drying on paper towels. If you want to be healthy, place the strips on a baking tray and bake till crisp at 350f in the oven. Back to the soup, add lime juice and cilantro and simmer another 5 minutes. Serve over a handful of tortilla strips with a dollop of sour cream, avocado.