Tuesday, September 8, 2009

Mexican Pineapple Slaw

1/2 head green cabbage, shredded finely
1 cup shredded carrots
1 red onion, sliced very thinly
1 cup corn kernels, fresh or frozen

Dressing:
2 (or more) jalapenos, minced
2 tbsp fresh pineapple, pureed
1/3 cup light mayonnaise
1 lime, juiced
1 tsp cumin
Salt and pepper to taste

Combine cabbage, carrots, and onion in a large colander and toss with 2 tsp salt. Allow to drain for one hour, then rinse and squeeze dry.

Meanwhile, mix together remaining ingredients. Toss with wilted vegetables, corn, salt and pepper to taste, chill, and serve.

Monday, September 7, 2009

BBQ TVP Taco Filling

1 1/2 cups dried tvp crumbles
1 1/2 cups water
1 cup barbecue sauce
1 tbsp Penzey's BBQ 3000 seasoning
Salt and pepper to taste

Combine tvp, water, and seasoning in a small saucepan and heat over medium until all of the water is absorbed. Add barbecue sauce, stir, and adjust seasoning to taste.

Refried Beans

1 lb dried pinto beans, soaked
2 tbsp olive oil
2 tbsp taco seasoning (I cheated here)

Soak beans overnight, then boil in fresh water until soft. Heat olive oil in a large skillet over medium heat, add cooked beans, and mash. Add taco seasoning, and cook until heated through.

Many other things can be added, including chiles, onions, cheese, but this is a basic recipe.

Poblano Salsa

8 Roma tomatoes, seeded and diced
4 poblano peppers, diced
1 large sweet onion, diced
3 limes, juiced
1 1/2 tsp cumin
Salt and pepper to taste

Combine all ingredients. If a finer texture is desired, pulse in a food processor into very finely diced. Chill, and serve.

Nectarine Habañero Salsa

2 nectarines, diced
4 habañeros, diced
1/2 red onion, diced
1/2 tsp cumin
1 lime, juiced
Salt and pepper to taste

Combine, chill, and serve.

Pineapple and Jalapeño Salsa

2/3 of a fresh pineapple, diced
6 jalapeños, diced
1 red onion, diced
2 limes, juiced
1 tsp cumin
Salt and pepper to taste

Combine, chill, and serve.