Vegetable Posole Chili

June 11, 2010 at 3:28 pm (black pepper, canned kidney beans, canola oil, chili powder, cilantro, crushed tomatoes, garlic, green bell pepper, ground cumin, hominy, Main Dish, Mexican, oregano, red bell peppers, salt, stewed tomatoes, stovetop, Vegetarian, yellow onions)

Posole is a Southwestern stew of hominy, vegetables and spices. This meatless version is spiced up like a pot of chili, posole’s Tex-Mex cousin. Top with your favorite chili toppings.

Serves 6.

1 T canola oil
1 medium yellow onion, chopped (1 C)
1 large red or green bell pepper, seeded and chopped (1 C)
2 cloves garlic, minced
28-oz can crushed tomatoes
15-oz can hominy, drained
15-oz can red kidney beans, rinsed and drained
14-oz can stewed tomatoes
1/2 C water
1 T dried oregano
2 to 3 t chili powder
2 t ground cumin
1/2 t freshly ground black pepper
1/2 t salt
2 T chopped cilantro
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In large saucepan, heat oil over medium heat. Add onion, bell pepper and garlic, and cook, stirring often, until vegetables begin to soften, about 5 minutes. Add crushed tomatoes, hominy, beans, tomatoes, water and dried seasonings. Cook over low heat, for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cilantro. Let stand for 5 to 10 minutes before serving.

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Spaghetti and Meatballs

October 9, 2009 at 3:47 pm (breadcrumbs, broiler, carrots, coarse kosher salt, crushed tomatoes, eggs, ground beef, italian seasoning, Main Dish, olive oil, onion, parmesan, pepper, spaghetti, stovetop, tomato sauce)

Prep: 30 minutes
Total: 1 hour
Serves 4

1 medium onion, grated (1 cup)
4 teaspoons Italian seasoning
1/4 cup grated Parmesan cheese, plus more for serving (optional)
1/4 cup plain dried breadcrumbs
1 large egg
Coarse salt and ground pepper
1 pound ground beef sirloin
1 tablespoon olive oil
1 medium carrot, grated
28 ounces crushed tomatoes
15 ounces tomato sauce
12 ounces spaghetti
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1. Heat broiler with rack 4 inches from heat source. In a medium bowl, mix 1/4 cup onion, 2 teaspoons Italian seasoning, Parmesan, breadcrumbs, egg, 1 teaspoon coarse salt, and 1/2 teaspoon pepper until combined. Add beef; mix gently until combined. With moistened hands, form beef mixture into 16 balls (each equal to 2 level tablespoons). Place on a rimmed baking sheet, and broil until lightly browned, 10 to 12 minutes.

2. Bring a large pot of salted water to a boil. Heat oil in a large saucepan over medium. Add carrot, remaining 3/4 cup onion, and remaining 2 teaspoons Italian seasoning; season with salt and pepper. Cook until vegetables are tender, 3 to 4 minutes. Add crushed tomatoes and tomato sauce; bring to a boil. Reduce to a simmer, and add meatballs. Cook, stirring occasionally, until sauce has thickened, 20 to 25 minutes.

3. Ten minutes before meatballs are cooked, add pasta to boiling water; cook until al dente, according to package instructions. Drain and return to pot. Add meatballs and tomato sauce to pasta; toss to combine. Serve, with additional Parmesan if desired.

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Mexicali Chicken Soup

July 31, 2009 at 10:13 am (black pepper, boneless skinless chicken breast, broiler, canned chopped green chiles, canned kidney beans, chicken broth, chili powder, corn tortillas, crushed tomatoes, garlic, granulated sugar, ground cumin, Mexican, onion, oregano, oven, salt, soup, stovetop, tomato paste, tomato sauce)

Makes: 8 servings
Total Time: 40 min

1 1/4 lb. boneless skinless chicken breasts
1 cup chopped onion
1 teaspoon minced garlic
2 cans (14-1/2 oz. each) reduced-sodium chicken broth
28 oz. can crushed tomatoes
16 oz. can kidney beans, rinsed and drained
8 oz. can tomato sauce
6 oz. can tomato paste
4 oz. can chopped green chilies
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3 6-inch corn tortillas, cut into 1/2-inch strips
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Broil chicken 3 to 4 inches from the heat for 5 to 6 minutes on each side or until juices run clear.

In a Dutch oven coated with nonstick cooking spray, cook onion and garlic until tender. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10 to 15 minutes.

Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350 degrees for 12 to 15 minutes or until crisp. Serve with soup.

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Easy Pantry Tuna Penne

April 19, 2009 at 10:59 am (canned tuna, crushed tomatoes, garlic, lemon juice, Main Dish, olive oil, onion, parsley, penne, red pepper flakes, stovetop)

canned tuna
Prep Time: 20 minutes
Cook Time: 10 minutes
Makes 6 main dish servings

13.25 oz penne rigate
1-1/2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
14.5 oz canned crushed tomatoes in juice
1-1/2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/4 to 1/2 teaspoon crushed red pepper flakes
2 cans (5 ounces each) water-packed tuna, drained
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1. Cook pasta according to package directions. Drain and return to pan.

2. Meanwhile, heat oil in large skillet over medium heat. Add onion and garlic; cook 1 to 2 minutes until onion becomes translucent, stirring constantly (watch carefully so garlic does not burn). Stir in tomatoes with juice, parsley, lemon juice and capers. Cook 1 minute; add red pepper flakes to taste.

3. Reduce heat to medium-low; cook 3 to 5 minutes to thicken sauce, stirring frequently. Gently stir in tuna; heat through.

4. Add pasta to sauce. Stir gently to coat.

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