Ingredients:
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
Directions:
1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile
peppers, drained
2 (12 ounce) packages vegetarian burger
crumbles
3 (28 ounce) cans whole peeled
tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans,
drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
From allrecipes.com
How to Grill Corn on the Cob
For grilling corn on the cob, make sure you choose fresh ears of corn with healthy green husks and no rotten kernels.
The stem at the bottom of the husk needs to be there; else the husk leaves will not stay on. If the stem has been removed, the husks will fall off when you pull them back. The husks keep the moisture in and prevent the corn kernels from burning
Susan Powter
This recipe is a summer favorite and the resulting corn on the cob is buttery, moist and slightly smoky in flavor because of the paprika. You need to be careful when pulling the husks back and when pulling them back up, so as not to tear them. There are no quantities in the following recipe ingredients but you should have one ear of corn per person and as much butter as you need to coat them all in a fine layer. As well as the ingredients, you will need some tinfoil and kitchen twine. If the husk breaks, you can use tinfoil to wrap the corn on the cob.
Soft Vegetable Tacos
Serving Size : 1
1 tablespoon olive oil
1 medium onion—chopped
2 red bell peppers—coarsely chopped
2 large garlic cloves—chopped
1 jalapeño chili—seeded, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
3/4 cup tawny Port
1 to 16-ounce can pinto beans—rinsed, drained
1 to 16-ounce can golden or white hominy—rinsed, drained
2 cups chopped fresh spinach
12 warm corn tortillas
Heat olive oil in heavy large saucepan over medium-high heat.
Add onion, red bell pepper, garlic and chili.
Sauté until vegetables soften, about 10 minutes.
Add chili powder, cumin and oregano and sauté 2 minutes.
Add Port and simmer until liquid reduces by half, about 10 minutes.
Mix in beans and hominy and heat through.
(Can be prepared 1 day ahead.
Cover and refrigerate.
Rewarm mixture over medium heat before continuing.)
Add spinach and stir until wilted, about 2 minutes.
Spoon 1/3 cup vegetable mixture onto each tortilla.
Roll up tortilla to enclose filling and serve.
Makes about 4 cups
Sojourn, the wrong word, towards not away, mullet or, you decide….
Susan Powter
Susan is having her hottest sale ever…
Get fit, get tone and get healthy.
For a limited time only Susan is offering 5 DVDs
AND
Her cooking class Food Parts 1 & 2
For only $50
You get
Burn Fat
Lean Muscle Mass
Circuit Training Upper
Body Work and
Fitness Strech
Along with Susan’s 90 minute cooking class Food
Get it while it’s HOT!!!
