May 14, 2014

Spicy Mexi-Salad

Spicy Mexi-Salad
Made by: Jennifer Baptista Smith

Ingredients:
Lettuce
1 can of black beans
1 can of kidney beans
1-2 chilies chopped finely
Hot sauce
Coriander
Juice of 1-2 lemons

Directions:
1. Tear up lettuce into bite-sized pieces.
2. Add black beans, kidney beans, and copped chili peppers
3. Add enough lemon juice to coat the lettuce and beans and add coriander and hot sauce to taste.

Avocado Spread

Avocado Spread
Made by: Lauren Steyskal

Ingredients:
Ripened avocados
Black pepper
Salt
Honey (or any sweetener substitute)

Directions: 
1. Blend all ingredients until smooth.

Potlucker’s Note/Recommendations:

“You can swap out the salt and the honey with soy sauce” – pour slow and taste-test along the way.

Loaded Veggie Nacho Soup

Loaded Veggie Nacho Soup
Made By: Guillian Hunt
Original Recipe From: 
http://minimalistbaker.com/loaded-veggie-nacho-soup/

Ingredients:
1 tbsp olive oil
1/2 large onion, chopped
2 cloves garlic, diced
1 tsp cumin
1/2 tsp chili powder
1/2 tsp each salt and black pepper
1 can tomato paste (or sub 1 28-oz can crushed tomatoes and omit the water below)
2/5 cups water
2 cups low sodium vegetable broth
1 cup your favorite fresh, chunky salsa
1 4-ounce can mild diced green chilis
2 15-ounce cans black beans, lightly drained
Optional toppings: tortilla chils, fresh onion, cilantro, avocado, hot sauce, lime juice, etc.

Directions:
1. Heat a large pot over medium heat.
Add olive oil, onion, garlic and stir. Cook for about 5 minutes or until softened and transparent. Turn down heat if the garlic starts to brown.
Add salt, pepper, cumin, chili powder and stir to coat. Then add tomato paste, water, veggie broth, salsa, green chilis and stir to combine. Bring to a simmer, then add black beans. Bring to a simmer again, reduce heat to low and cook for another 20-30 minutes.
Taste and adjust seasonings as needed, adding more spices, salt or pepper. Add hot sauce for more heat.
Serve hot or cold with tortilla chips, fresh onion, avocado or guacamole, fresh cilantro, etc.

Mexican Potatoes

Mexican Potatoes
Made By: Guillian Hunt
Original Recipe From: 
http://www.bbcgoodfood.com/recipes/415615/mexican-potatoes

Ingredients:
800g potatoes, cut into cubes
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1/2 tsp mild chili poweder
1/2 tsp paprika
1 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp of cinnamon

Directions
1. Boil the potatoes for 5 minutes. Meanwhile, heat oil in a frying pan and genetly fry the onion for 8 minutes. Add the garlic and spices, then fry for 2 minutes more.
2. Drain the potatoes and add the potatoes into the onion mix. Turn the heat up and shake the potatoes around so that they are all covered. Cook for 10 minutes more until tender.