RECIPES: Week 2

Vegetarian Black-Bean Chili

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
• 2 carrots, thinly sliced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 cans (19 ounces each) black beans, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 1 package (10 ounces) frozen corn kernels, thawed

  Directions

• In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
• Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

Thai Coconut-Corn Soup

1 tablespoon light olive oil
3 cloves garlic, minced
4 to 5 scallions, white and green parts, thinly sliced
1 medium red bell pepper, cut into short, narrow strips
Two 15-ounce cans light coconut milk
1½ cups rice milk
One 16-ounce bag frozen corn
2 teaspoons good quality curry powder
¼ teaspoon Thai red curry paste, more or less to taste
1 teaspoon salt, or to taste
½ cup minced fresh cilantro
DIRECTIONS:
1. Heat the oil in a small soup pot. Add the garlic, the white parts of the scallions, and the bell pepper. Sauté over medium-low heat until softened and golden, about 2 to 3 minutes.

Add the coconut milk, rice milk, corn, curry powder, the green parts of the scallions. If using the curry paste, dissolve it in a small amount of water before adding to the soup. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and remove from the heat. Serve, passing around the cilantro for topping. Yield: 6 servings.

Indonesian Coconut Rice

2 tablespoons organic canola oil
1 yellow onion, minced
3 garlic cloves, minced
4 scallions minced
1 tablespoon grated fresh ginger
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon dry mustard
½ teaspoon hot red pepper flakes
¼ teaspoon ground cloves or allspice
2 teaspoons sugar, or to taste (OMIT)
4 cups cooked brown rice
1 cup shredded coconut (sprouts)
Salt and freshly ground black pepper

DIRECTIONS:
Heat the oil in a large skillet over medium-high heat, add the onion and garlic, and cook until onion is softened, about 5 minutes. Add the scallions, ginger, turmeric, cinnamon, mustard, red pepper flakes, cloves, and sugar, and cook, stirring constantly, for 2 minutes. Add the rice and stir to mix evenly. Gently stir in the coconut. Season to taste with salt and pepper and heat until hot. Cover, and set aside for 5 minutes before serving. Serve over steamed veggies, sprinkle with peanuts and coconut.

Quinoa Mandarin Salad

1 cup uncooked quinoa
1 can (11 ounces) mandarin orange segments, drained, juice reserved
2 cups Green Giant Select frozen sugar snap peas
1/3 cup sliced green onions (about 6 medium)
Leaf lettuce leaves

DRESSING
1 tablespoon honey (substitute agave nectar)
3 tablespoon vinegar (unseasoned rice vinegar)
2 tablespoon olive or canola oil
1/4 teaspoon salt
1/8 teaspoon red pepper sauce

DIRECTIONS

1. Rinse quinoa thoroughly with running cold water; drain well. Add enough water to reserved mandarin orange liquid to make 2 cups.
2. In 2-quart saucepan, mix quinoa and orange liquid mixture; heat to boiling. Reduce heat to medium-low; cover and simmer 12 minutes. Add sugar snap peas; cover and cook 2 to 4 minutes or until quinoa is tender, liquid is absorbed and peas are crisp-tender. Remove from heat. Stir in onions. Cool 10 minutes.
3. Meanwhile, in small jar with tight-fitting lid, place dressing ingredients; shake well. Refrigerate until serving time.
4. In medium bowl, mix quinoa mixture and mandarin orange segments. Cover; refrigerate 1 hour or until chilled.
5. Just before serving, line 4 individual salad plates with lettuce. Pour dressing over salad; stir gently to coat. Spoon salad onto lettuce-lined plates.
   
   Success Tip: Uncooked quinoa has a bitter coating and therefore must be rinsed and drained thoroughly before cooking it.
   
   Top this salad with toasted slivered almonds to complement the lightly nutty flavor of the quinoa. To toast the almonds, spread them on a cookie sheet and place them in a 350°F oven for 5 to 10 minutes, stirring frequently until golden brown. Immediately remove the almonds from the cookie sheet to prevent further browning.