Peruvian Quinoa Stew

Reprinted with permission from Moosewood Restaurant Cooks at Home, by the Moosewood Collective, Copyright 1994 by Moosewood, Inc.; Simon & Schuster/Fireside, publishers

I haven't tried this yet, but will shortly....

Serves 4

Total time: 35 minutes

Ingredients:

1 cup water

2 cups chopped onions

2 garlic cloves, minced or pressed

1 tablespoons vegetable oil

1 celery stalk, chopped

1 carrot, cut on the diagonal into ¼-inch thick slices

1 bell pepper, cut into 1-inch pieces

1 cup cubed zucchini

2 cups undrained chopped fresh or canned tomatoes

1 cup water or vegetable stock

2 teaspoons ground cumin

½ teaspoon chili powder

1 teaspoon ground coriander

Pinch of cayenne (or more to taste)

2 teaspoon fresh oregano (OR) 1 teaspoon dried oregano

Salt to taste

Instructions:

½ cup quinoa

Place rinsed quinoa and water in pot (covered) and cook covered on medium-low heat for about 15 minutes until soft.


While the quinoa is cooking place the onions, garlic and vegetable oil in covered soup pot and saute on medium heat for 5 minutes


And celery and carrots to the soup pot and cook an additional 5 minutes, stirring often


Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot. Stir in cumin, chili powder, coriander, cayenne and oregano to soup pot simmer covered for 10 to 15 minutes until vegetables are tender.



Stir in cooked quinoa and salt to taste.


Top with grated cheese

Serve immediately.

Chopped fresh cilantro (optional)

Grated Cheddar (OR) Monterey Jack cheese (optional)

Guacamole

2 large avocados

2 tsp lemon juice

1/3 cup sour cream

1 small clove of garlic, crushed

1 tsp salt

1 tomato, diced

1/2 onion, minced

few sprigs of cilantro chopped

Flautas

this is from my mexican cooking book. Yum

1 rotisserie chicken, shredded

1 medium onion, diced

2 garlic cloves, crushed

2 T oil

1 (12 oz) can tomatillos, drained (I found these in the Mex food section) and mashed

1 T white wine vinegar

1/2 tsp salt

1/4 tsp pepper

1/4 cup fresh cilantro leaves

saute onion and garlic in hot oil til soft. add tomatillos, vinegar, and salt and pepper. bring to a boil and lower heat to medium and cook for 5 minutes to reduce liquid.

add chicken and cilantro, continue to cook uncovered approx 10 minutes. reduce heat to low to keep filling warm, do not allow to dry out.

fill corn tortillas and fry. I bought the extra large corn tortillas, which I hadn't seen before, but LOVED for this recipe. I made some homemade guac and it was tasty!

slow cooker mashed potatoes

Ingredients

• 5 pounds red potatoes, cut into chunks (5 pounds)
• 1 tablespoon minced garlic, or to taste(1 Tbsp)
• 3 cubes chicken bouillon(3 cubes)
• 1 (8 ounce) container sour cream(1, 8oz)
• 1 (8 ounce) package cream cheese, softened(1, 80z)
• 1/2 cup butter (1/2 cup)
• salt and pepper to taste

Directions

1. In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
2. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste

Slow cooker barbecued pulled-pork fajitas

1.Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onion.

1	pork boneless loin roast, (2 1/2 pounds), trimmed on fat
1	medium onion, thinly sliced
2	cups barbecue sauce
3/4	cup Old El Paso® Thick 'n Chunky salsa
1	tablespoon chili powder
1	teaspoon ground cumin
1	bag (1 pound) frozen stir-fry bell peppers and onions
1/2	teaspoon salt
18	flour tortillas (8 to 10 inches in diameter)
	Shredded cheese, if desired
	Guacamole, if desired

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2.

Cover and cook on Low heat setting 8 to 10 hours.

3.

Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.

4.

Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.

we use these like tortilla stuffins and also for bbq sandwiches with cheese. yum!