I Sugges this Recipes

For some reason I havent made this for a while, but it used to be a very popular dish in our household. Its funny how things come and go like that. I think I should get back into making this... its a tiny bit time consuming but its really quite easy, and its healthy, delicious and attractive. Its kind of like a shepherds pie, if the shepherd was a vegetarian from New Mexico.

I didnt have any kidney beans so I had to use chick peas, which were fine, but I do think that kidney or black beans would be better. They would help give it a bit more of that southwestern quality. You can also use whatever seasonings for the vegetables that you like, but I do think you want cumin and a little bit of heat.

4 to 6 servings
1 1/2 hours - 45 minutes prep time


Start the Topping:
1/2 cup cornmeal
3/4 cup buttermilk or milk
1 extra-large egg
3 tablespoons mild vegetable oil
2/3 cup soft unbleached or whole wheat flour
1/4 teaspoon salt
2 teaspoons baking powder

Put the cornmeal, buttermilk, egg and oil into a mixing bowl and mix until well blended. Set aside.

Measure the flour and mix in the salt and baking powder. Set aside.

Prepare the Vegetables:
2 cups cooked kidney or other beans
2 large tomatoes
3 cobs of corn
1 medium zucchini
1 medium red pepper
1 medium onion
1 tablespoon mild vegetable oil
1 1/2 teaspoons cumin, ground
Louisiana-style hot sauce, chile powder or chile-garlic sauce to taste
salt to taste

Drain the beans and put them in the bottom of a small lasagne pan (8" x 11"). Peel and dice the tomatoes, and sprinkle them over the beans. Husk the corn, and cut off the kernels. Sprinkle them over the beans and tomatoes.

Wash and trim the zucchini and pepper (discard stem and seeds), and cut them in dice. Peel and dice the onion.

Heat the oil in a large skillet, and sauté the zucchini, onion and pepper until soft and slightly browned. Sprinkle over the seasonings and mix in well. Mix the sautéed vegetables in with the beans etcetera in the pan, and spread them out evenly.

Preheat the oven to 375°F.

Finish the Pie:

Mix the flour into the wet ingredients for the cornbread topping. Spread the batter evenly over the prepared vegetables.

Bake the pie for 40 to 45 minutes, until the topping is set and golden.




Last year at this time I made Lentil & Eggplant Salad.

There is something about summer that makes me want to go out to our patio and light up our grill. I dont know what it is, but I really enjoy the grilling experience. Here is a Chinese flavored grilled chicken that is simple to make and low in fat, all it takes from start to finish is 30 minutes. This recipe idea came from my fiancee Renee and it was an instant hit.


Serves 2

Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:
6-10 wooden skewers, soaked in warm water for 8-10 minutes
1.5 pound of boneless chicken thigh or breast, cut into 1-2 inch wide thick slices
couple sprays from nonstick cooking spray
2 teaspoon salt
2 teaspoon cumin powder
2-6 teaspoon chili pepper


Tips:

1. Couple vegetables options that could be grilled and served with chicken is grilled mushrooms, grilled corn, grilled white peach (oh, it was so good), and grilled bell peppers.
   
   

Instruction:

1. Preheat the grill to medium high heat
   
2. Put the chicken pieces on the wooden skewers, spray with nonstick cooking spray
   
3. Put the chicken skewers on the grill, cook for 1 minute, sprinkle on the salt evenly on both side of the chicken by turning it once. Let it cook for 2 minutes, then rotate the chicken and sprinkle with cumin. Before the chicken is done (about 7-9 minutes total), sprinkle with chili powder and cook for 1 more minute.
4. Transfer to a place or tray and serve
   

Prepare the syrup by combining the water and sugar and lemon. Simmer for 15-20 min until it reaches a syrupy consistency. Add orange blossom or rosewater and set aside to cool.