This recipe came from the cookbook, taste of home soups, Reiman Media Group, LLC, Greendale, WI, 2012.
Southwestern Bean Chowder, p139
2 15oz cans cannelli beans
1 medium onion, chopped
1/4 c chopped celery
1/4 c chopped green pepper
1 tbsp olive oil
2 garlic cloves. minced
3 c vegetable broth
1 1/2 c thawed frozen corn
1 medium carrot shredded
1 4oz can chopped green chilies
1 tbsp ground cumin (oops! I forgot to add; explains much;-)
1/2 tsp chili powder
4 1/2 tsp corn starch
2 c 2% milk (I used skim)
1 c shredded cheddar cheese (I used sharp)
Minced cilantro garnish, optional
In a bowl mash 1 can of beans and set aside. In a Dutch oven, saute onion, celery, and pepper in oil until tender. Add garlic and cook a minute longer. Stir in the mashed beans, broth, corn, chilies, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes. Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro and additional cheese if desired.
Chive Corn Bread, p 244
1 package corn bread muffin mix
1/2 c shredded cheddar cheese
1 tbsp minced chives
Prepare corn bread batter according to package directions. Stir in cheese and chives. Pour into greased 8" square pan. Bake @400 for 20 minutes or until lightly brown. Serve warm.
I liked it even without the cumin, but folks I live with would have preferred that I remembered it. Also, no cilantro garnish. Loved the add-ins to the cornbread, too. This book is filled with some great ideas for soups, sandwiches, and breads.
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