Making homemade sauerkraut. It takes 6-8 weeks to ferment. Mine is currently on week one. It’s talking to me by making bubbling sounds. That’s supposed to be a good thing. It means it’s doing it’s fermenting magic.
This salad can easily be converted to a fantastic vegetarian salad simply by omitting the chicken and cooking the quinoa in vegetable stock.
South West Black Bean and Chicken Salad
6 cups cooked shredded chicken
Two 15 oz. cans black beans, rinsed and drained
1 green bell paper, roasted , peeled, seeded and julienned
1 red bell pepper, roasted, peeled, seeded and julienned
1 jalapeno seeded, minced
2 cups, chopped Roma tomatoes
1 cup sliced green onions
1 clove garlic, minced
1/2 cup toasted pumpkin seeds
1/2 cup chopped cilantro
1 cup fresh or thawed frozen corn
1 cup quinoa cooked in 2 cups chicken or vegetable broth as directed on package
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoon sherry vinegar
1/2 tablespoon olive oil
1 tablespoon lime zest
2 tablespoons fresh lime juice
1/4 teaspoon red pepper flakes
salt and pepper; to taste
In a large bowl add all the ingredients for the salad and toss. Line the serving bowl/platter with lettuce greens; set aside.
Combine all the dressing ingredients and whisk until combined. Pour over the salad and toss. Place on greens lined serving dish.
Potato and Pepper Filling:
- 3/4 lb. red potatoes, unpeeled
- 3 fresh poblano chili peppers, roasted peeled and seeded
- 2 red bell peppers, roasted, peeled and seeded
- 1/2 yellow onion , diced
- 1 cup shredded Pepper Jack Cheese
- 1/2 cup grated, Cotija cheese
- 1/4 cup chopped cilantro
- 1 Tomato
- 4 dried ancho chili peppers, stemmed and seeded
- 2 cups hot tap water
- 1 tsp. salt
- 1/2 ground black pepper
- 1/2 yellow onion , diced
- 2 cloves garlic, chopped
- 1 tsp. ground cumin
- 1 tsp. white vinegar
- 2 tsp. dried oregano, crumbled
- 1/4 cup chopped cilantro
- 2 tablespoons olive oil
1/2 cup Vegetable oil for frying
12 corn tortillas
Grated cotija cheese
To make filling, in a saucepan, combine the potatoes with water to cover. Bring to boil until fork tender. Drain and let cool, then cut potatoes into 1/2 inch dice. Place in bowl. Add the poblano chilies, bell peppers, onion and both cheeses, cilantro and stir to mix well. Set aside.
To make the sauce, preheat a broiler. Place the tomato in a small shallow baking pan. Place under broiler 4-6 inches from heat source. Broil turning occasionally, until charred on all sides. Remove from broiler, let cool slightly and cut out core. Set aside.
In a small, dry frying pan over medium heat, toast the chilies, turning once, until fragrant and the skins begin to blister. Remove from the heat and let cool, then place chilies in bowl, add hot tap water and let soak for 15 minutes to soften.
Transfer the chilies and their soaking liquid to a blender and add the salt, pepper, onion, garlic, cumin, vinegar, oregano and roasted tomato. Puree until smooth, then strain through a sieve into shallow bowl. Add chopped cilantro and set aside.
In shallow heavy bottomed pan heat oil. Meanwhile, take tortillas and fill each with potato filling and fold over. Place in batches the filled tortillas in hot oil and fry until golden on each side, about 3 minutes total.
Garnish with cabbage, tomatoes and cheese. Squeeze on lime juice and add ancho sauce to taste.
You will never miss the meat. I used cremini mushrooms also known as baby portabellas for the lack of meat. These mushrooms are perfect texture for any replacement for meat. I also included kale for the needed green and additional vitamins to the dish. A great fool the kids into veggies alternative.
Slow Cooker Vegetarian Tamale Pie
2 cloves garlic,minced
dash of olive oil
1 (16 oz. ) can kidney beans, undrained
1(16oz.) can black beans, undrained
1 (16 oz.) can garbanzo beans , undrained
7 oz. can diced green chilies, undrained
1 (16 oz.) can fire roasted diced tomatoes, undrained
1 (8 oz.) tomato sauce
3 tablespoons tomato paste
1 carrot, peeled, diced
2 ribs celery, diced
1 cup frozen corn
1 small bunch kale, stemmed and chopped
1/2 cup sliced olives
1 lb. stemmed and diced cremini (baby bella) mushrooms
1 teaspoon chili powder
2 teaspoons oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon black pepper
1 teaspoon prepared mustard
1/2 teaspoon hot sauce
1 cup yellow corn meal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 1/4 cups almond milk
1/2 cup egg substitute or egg whites
3 tablespoons vegetable oil
8 1/2 oz. canned creamed style corn
Lightly grease a large slow cooker pot. In a skillet with a little bit of olive oil,cook the onions and garlic until softened. Add all the ingredients except the corn meal, flour, baking powder, sugar, 1/2 teaspoon salt, almond milk, egg substitute, vegetable oil and cream style corn. Stir to combine, cover and cook on high for 2 hours.
In a large bowl whisk together the flour, corn meal, baking powder, 1/2 teaspoon salt and sugar. Whisk in the almond milk, egg substitute, vegetable oil and creamed style corn just until combined. Pour the corn meal mixture evenly over the top of the bean mixture; cover and cook 2 more hours. Serve.
Jill’s book signing and tasting for Comfort Food Gets a Vegan Makeover is tomorrow at Rudy’s from 11-1. If you can’t make it, Rudy’s in Twin Falls, Idaho is selling her book. Go to www.jillskeem.com for more information about purchasing.
Spinach-Basil Pesto Brown Rice
1 1/2 cups Basil Pesto
1 1/2 cups fresh baby Spinach
6 cups cooked Brown Rice, cooked in vegetable stock
salt and pepper to taste
Combine all ingredients. Adjust seasoning , if needed.
Hearty Barley Salad
1 1/2 cups pearl barley
2 tsp. salt
2 cups sliced in two, grape tomatoes
1/4 red onion, small dice
1/4 cup sliced green onions
1/4 cup chopped parsley
Half of a red, yellow and orange bell pepper, diced
Combine 4 cups of water and the barley. Bring to a boil over high heat. Cover and simmer on medium low heat until barley is almost tender. Stir in 2 tsp salt and continue to cook until tender. Drain well; set aside to cool.
Toss in the remaining ingredients.
1/4 cup balsamic vinegar
2 shallots , chopped
2 cloves garlic, minced
1/2 cup olive oil
2 tsp. black pepper
1/3 cup Parmesan cheese
Salt to taste
Combine all the ingredients and whisk until emulsified. Toss with the barley mixture.