SOUP
Spicy sun-dried tomato soup with beans and greens soup 11/13/2010
Creamy summer squash soup 8/31/2010
Lentil and tomato soup 9/19/2009
Minestrone 2/26/2011
APPETIZER
Lake Poway 7 layer dip 7/12/2009
Spinach dip 7/16/2006
SALAD
Golden Waldorf salad 7/4/2010
Potato salad 9/6/2009
Grilled eggplant salad with marinade 9/3/2006
Blue cheese deviled eggs 9/3/2006
MAINS, SIDES & SAUCES
Crispy BBQ tofu 5/2/2010
Mexican BBQ sauce 5/2/2010
Sausage, asparagus and mushroom risotto 4/24/2010
Taco seasoning mix 7/12/2009
Peach salsa 8/14/2008
Chicharrones de tofu 8/14/2008
Pear, Boca and Hazelnut stuffing 11/22/2007
Rae's Patties 11/22/2007
Pumpkin pasties 8/1/2007
Vegetable patties with sauce see post 8/1/2007
Twice baked potato and broccoli bake 12/10/2006
Breakfast pizza 8/29/2006
Tomato, corn and basil risotto 8/23/2006
Red beans and rice 7/16/2006
Russ's Tetrazzini 11/13/2010
New Year's Hominy Chili 1/22/2011
DESSERT
Cape Cod cranberry squares 11/22/2007
Rae's pavlova rules 8/13/2007
Banana nut bread aka Cindy 12/18/2006
Grandmother's cranberry bread 12/18/2006
Saturday, January 29, 2011
Sunday, January 23, 2011
New Years Black Bean Hominy Chili
Serves 4-6
1 can black beans
4 tablespoons olive oil
4 cloves of garlic, minced
1 onion, chopped
1/4 cup chili powder (I added a mixture of hot and mild chili powder)
1 teaspoon red pepper flakes ( again, think of your audience and how hot your flakes are)
1 1/2 tablespoons sugar
3/4 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1 (28 ounce) can tomatoes, chopped
3 cups vegetable broth
1 (28 ounce) can hominy, drained (white or yellow)
1 teaspoon ground pepper
1 teaspoon salt (optional)
1 -2 tablespoon cornstarch (for thickening optional)
1 packet Morningstar Farms Crumbles, optional
Directions:
1. Heat the oil in a large pot.
2. Saute the garlic and onion until they are softened but not brown, 5 - 10 minutes.
3. Add the chili powder, pepper flakes, sugar, thyme, cumin, oregano, and coriander.
4. Stir and cook for 5 minutes.
5. Add the drained beans, tomatoes(including the juice), vegetable broth, and salt.
6. Bring to a boil, reduce heat to a simmer, cover and cook for 1 1/2 hours..
7. Add the hominy and pepper.
8. Taste for salt and add if necessary.
9. Thicken, if desired by adding 1 Tbs cornstarch at a time
10. Repeat until chili is a good consistency.
11. Serve. Yum
The inspiration for this recipe came from
http://www.food.com/recipe/black-bean-hominy-chili-119393
1 can black beans
4 tablespoons olive oil
4 cloves of garlic, minced
1 onion, chopped
1/4 cup chili powder (I added a mixture of hot and mild chili powder)
1 teaspoon red pepper flakes ( again, think of your audience and how hot your flakes are)
1 1/2 tablespoons sugar
3/4 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1 (28 ounce) can tomatoes, chopped
3 cups vegetable broth
1 (28 ounce) can hominy, drained (white or yellow)
1 teaspoon ground pepper
1 teaspoon salt (optional)
1 -2 tablespoon cornstarch (for thickening optional)
1 packet Morningstar Farms Crumbles, optional
Directions:
1. Heat the oil in a large pot.
2. Saute the garlic and onion until they are softened but not brown, 5 - 10 minutes.
3. Add the chili powder, pepper flakes, sugar, thyme, cumin, oregano, and coriander.
4. Stir and cook for 5 minutes.
5. Add the drained beans, tomatoes(including the juice), vegetable broth, and salt.
6. Bring to a boil, reduce heat to a simmer, cover and cook for 1 1/2 hours..
7. Add the hominy and pepper.
8. Taste for salt and add if necessary.
9. Thicken, if desired by adding 1 Tbs cornstarch at a time
10. Repeat until chili is a good consistency.
11. Serve. Yum
The inspiration for this recipe came from
http://www.food.com/recipe/black-bean-hominy-chili-119393
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