Friday, May 16, 2008
Wednesday, May 14, 2008
2 tablespoons olive oil
1 medium red onion, coarsely chopped
2 cloves garlic, chopped
1 cup dry white wine
8 overly ripe tomatoes, seeded and coarsely chopped
Water 1/4 teaspoon
Chipotle pepper flakes
Salt and freshly ground black pepper
Grated White Cheddar Cheese
Heat oil in a medium sauce pan over high heat.
Add onions and cook until soft, add the garlic and cook for 30 seconds.
Add the wine and cook until reduced by half. Add the tomatoes and enough water to cover the tomatoes by 1-inch.
Bring to a boil, lower heat to medium and simmer until tomatoes are very soft and start to break down, approximately 30 minutes.
Blend the mixture in a food processor and process until smooth.
Return to the saucepan, season with chipotle pepper and salt and cook for 5 minutes.
Ladle into bowls and garnish with diced avocados, cheese, cilantro and a few fried tortillas.
4-5 Poblano Chile peppers
1 tablespoon olive oil
3 cups thinly sliced onions
2 -15 to16 ounce cans black beans, rinsed, drained
1/4 teaspoon cayenne pepper
1 cup grated reduced-fat Monterey Jack cheese or reduced-fat cheddar cheese
1 cup mild salsa
1/2 cup fat-free sour cream
Arrange chilies on baking sheet.
Broil until charred on all sides, turning occasionally, about 20 minutes. Enclose in paper bag; let stand 10 minutes. Here's a how-to video on this.
Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds.
Meanwhile, heat oil in large nonstick skillet over medium-low heat.
Add onions; sauté until golden, about 20 minutes. Season with salt and pepper. Spread onions evenly in 13x9x2-inch glass baking dish.
Preheat oven to 350°F. Mash half of beans with cayenne in medium bowl.
Mix in remaining beans. Spoon mixture into chilies. Arrange chilies seam side down on top of the onions. Sprinkle cheese over chilies. Cover with foil. (Can be made and refrigerated 4 hours ahead of time)
Bake chilies 15 minutes. Uncover; bake until cheese melts, about 5 minutes longer. Serve with 2 tablespoons salsa and sour cream, alongside steamed rice.
There's a recipe for a dessert Alicia gave me, but somehow I lost the picture of that and so I am not posting the recipe here. I'll do it sometime later. These are my entries for DK's A.W.E.D (Mexican) event.
Tuesday, May 13, 2008
Well, meet TJ, my favorite artist!
I'm not an expert in rangolis, I occasionally come up with acceptable ones but compared to my grandma's masterpieces they just won't make the cut.