Category: Side Dish

Posted on » by Michael » Theme:

Polenta And Pine Nut-Stuffed Red Peppers W/mole

High Desert Inn, Bisbee, Arizona, Chef Margaret Hartnett Book: Vegetarian Southwest, recipes from the regions favorite restaurants, by Lon Walters, 1998; ISBN: 0-87358-710-3. Recipe by: High Desert Inn, Bisbee, Arizona, Chef Margaret Hartnett

Try this Polenta And Pine Nut-Stuffed Red Peppers W/mole recipe, or post your own recipe for Polenta And Pine Nut-Stuffed Red Peppers W/mole
Servings: 4 servings

Ingredients
• 1/2 c Diced scallions
• (or 1-1/2 teaspoons dried)
• 4 c Water
• Mole sauce
• 1 tb Ground cumin
• 4 oz Green chiles; diced
• 1 1/2 c Grated monterey jack cheese
• 2 c Uncooked polenta
• 1/2 c Pine nuts; toasted
• ; seeded
• Vegetable oil; to coat
• 1 tb Salt
• 4 sl Sweet onion*; to 8 sl.
• 2 ts Black pepper
• 4 Red bell peppers; tops
• 12 lg Zucchini; sliced
• 1 tb Chopped oregano

Preparation
* sweet onions: especially red, white, Vidalia, or Walla Wallas Bring water to boil, add salt, pepper, and cumin, then reduce heat and slowly add polenta, stirring constantly until all is added and water is absorbed. Remove from heat, stir in scallions, oregano, pine nuts, green chiles, and 1 cup of the grated cheese. Preheat oven to 350 degrees. Fill red peppers with polenta mixture and place in a nonstick or oiled roasting pan. Bake for 20 to 25 minutes, remove and top with remaining cheese, then bake until cheese is melted. While peppers are baking, lightly oil onion and zucchini slices and grill. To serve, cover plate bottom with mole sauce, place on pepper in the center, and surround with grilled onions and zucchini. Serves 4. Notes: Prepared mole is sold in markets or make your own.

Posted on » by Dana & Nancy » Theme:

Artichoke and Roasted Red Pepper Dip

Allrecipes.com

Ingredients
2 tablespoons butter
1 leek, diced
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
3/4 cup freshly grated Parmesan cheese
3 tablespoons mayonnaise

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Melt butter in a saucepan over medium heat. Saute diced leek until tender. Stir in the artichoke hearts, roasted red peppers, Parmesan cheese, and mayonnaise. Transfer to an 8×8 inch baking dish.
3.Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned.

Posted on » by Dana & Nancy » Theme:

Potato-and-Cauliflower Dal with Spicy Shallots

*Found at the CL Message Boards

150 Best Slowcooker Recipes by Judith Finlayson
serves 6-8

1 cup yellow split peas (soaked, drained and rinsed — I covered with boiling water and let sit for 30 minutes)
2 tbsp clarified butter or vegetable oil
2 onions finely chopped
4 stalks celery, peeled and thinly sliced (I did not peel)
4 cloves garlic, minced
1 Tbsp ginger root, minced
1 tsp curry powder (I concocted my own)
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
3 cups vegetable broth (I added an additional cup of water)
3 potatoes, peeled and cut into 1/2 inch cubes
1 small cauliflower cut into florets
1 carrot, peeled and cut into 1/2 inch cubes (my addition)

Spicy Shallots
2 Tbsp clarified butter or vegetable oil
2 shallots thinly sliced
1/4-1/2 tsp chili pepper
1 Tbsp finely chopped cilantro
2 Tbsp basalmic vinegar or lemon juice

1. In a skillet, heat butter or oil. Add onions, celery and cook until softened. Add garlic, ginger, curry powder, salt, pepper and nutmeg and cook, stirring for 1 minute. Add vegetable broth or water, and bring to a boil. Place potatoes, cauliflower and soaked peas in slow cooker. Pour onion mixture over and stir well.

2. Cover and cook on low for 8-10 hours, or on high for 4-5 hours until vegetables are tender.

3. To make spicy shallots: In a skillet heat butter or oil over medium high heat. Add shallots and cook, stirring until crisp. Remove pan from heat. Add chilies, cilantro and basalmic vinegar or lemon juice. Transfer to small boil, ladle dal into bowls and top with spicy shallots.