We're doing chicken enchiladas for New Year's Eve ...
- Thread starter miainmd
- Start date
dawn_mo
Well-known member
REC: Family Recipe-Vegetarian Black Beans and Sopa Seca de Fideo (vermicelli with vegetables)
I love both of these recipes, especially the black beans. They would go nicely with chicken enchiladas.
* Exported from MasterCook *
Family Recipe - Vegetarian Black Beans
Recipe By
iana/NYC
Serving Size : 1 Preparation Time :0:00
Categories : Latin American
Amount Measure Ingredient -- Preparation Method
2 lbs. dried black beans or 2 cans of unseasoned
black beans
1 " El Sofrito"
1/4 cup spanish olive oil
1 large onion -- minced
6 garlic cloves -- crushed (6 to smileys/bigeyes.gif
1/2 green pepper -- minced
2 bay leaves
8 ripe roma tomatoes -- chopped
1/4 cup dry sherry
1 T red wine vinegar
Salt and pepper to taste
1 habanero pepper
1 T spanish olive oil
If doing from scratch, soak the black beans overnight, refrigerated, with twice as much
water (in volume), in a covered pot. To cook, add water again, so that you have twice as
much water again. Cook until tender. Do not add salt until the beans are done, this will
make them tough. While the beans are cooking, make the "sofrito." This sauce is added to many Cuban dishes: rice, fish, eggs, vegetables. To a hot pan, add 1/4 c of spanish olive oil
when fragrant, add the garlic, onion, and green pepper. Sautee until onion is translucent.
Then add the rest of the ingredients to the sofrito. Simmer for 20 minutes, stirring occasionally. Salt and Pepper to taste. Then add to the cooked beans. Again, salt and pepper to taste. Lastly, add habanero oil, you can make this ahead of time: de-seed a habanero chile, chop coarsely, fry up in olive oil, discard the chile shells, then add as much of the oil to the beans, to taste. Buen provecho.
I do not use the habanero, but I follow the recipe otherwise.
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* Exported from MasterCook *
Sopa Seca de Fideo (vermicelli with vegetables)
Recipe By :Sunset Mexican Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Latin American Pasta
Amount Measure Ingredient -- Preparation Method8 ounces coiled vermicelli
2 tablespoons butter
3 tablespoons salad oil
1 medium onion -- chopped
2 cloves garlic -- minced
2 anaheim chili pepper -- chopped
or
4 ounces diced canned chiles
1 pound tomatoes -- chopped
1 teaspoon dry oregano leaves -- crumbled
1 cup fresh or frozen peas
2 cups chicken stock or broth
Place noodles in a plastic bag, arranging in one layer. With a rolling pin, break into small pieces, set aside.
Heat butter and oil in a large pot or frying pan (with a lid). When butter is melted, add onion, garlic and chiles and cook, stirring until soft (about 5 minutes). Add noodles and stir well' continue to cook, stirring constantly, for 2 more minutes. Add tomatoes, oregano, peas and broth and bring to a boil Reduce heat cover and simmer until liquid is absorbed (about 15 minutes). Season to taste with salt and pepper.
Dnote: I subbed 8 ounces tomato sauce for the tomatoes. Doubled the oregano. Added a bit more broth. Added one bunch of chopped cilantro leaves. Finished it up with about 1/4-1/2 cup finely grated parmesan or romano cheese. Also "Johnnyed" it up, for salt and pepper.
You may be able to find the coiled vermicelli or uncoiled in your Mexican grocery section. I found the uncoiled, 8 ounce for $.25. They also had little stars and alphabets at the same price.
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I love both of these recipes, especially the black beans. They would go nicely with chicken enchiladas.
* Exported from MasterCook *
Family Recipe - Vegetarian Black Beans
Recipe By
iana/NYCServing Size : 1 Preparation Time :0:00
Categories : Latin American
Amount Measure Ingredient -- Preparation Method
2 lbs. dried black beans or 2 cans of unseasoned
black beans
1 " El Sofrito"
1/4 cup spanish olive oil
1 large onion -- minced
6 garlic cloves -- crushed (6 to smileys/bigeyes.gif
1/2 green pepper -- minced
2 bay leaves
8 ripe roma tomatoes -- chopped
1/4 cup dry sherry
1 T red wine vinegar
Salt and pepper to taste
1 habanero pepper
1 T spanish olive oil
If doing from scratch, soak the black beans overnight, refrigerated, with twice as much
water (in volume), in a covered pot. To cook, add water again, so that you have twice as
much water again. Cook until tender. Do not add salt until the beans are done, this will
make them tough. While the beans are cooking, make the "sofrito." This sauce is added to many Cuban dishes: rice, fish, eggs, vegetables. To a hot pan, add 1/4 c of spanish olive oil
when fragrant, add the garlic, onion, and green pepper. Sautee until onion is translucent.
Then add the rest of the ingredients to the sofrito. Simmer for 20 minutes, stirring occasionally. Salt and Pepper to taste. Then add to the cooked beans. Again, salt and pepper to taste. Lastly, add habanero oil, you can make this ahead of time: de-seed a habanero chile, chop coarsely, fry up in olive oil, discard the chile shells, then add as much of the oil to the beans, to taste. Buen provecho.
I do not use the habanero, but I follow the recipe otherwise.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Sopa Seca de Fideo (vermicelli with vegetables)
Recipe By :Sunset Mexican Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Latin American Pasta
Amount Measure Ingredient -- Preparation Method8 ounces coiled vermicelli
2 tablespoons butter
3 tablespoons salad oil
1 medium onion -- chopped
2 cloves garlic -- minced
2 anaheim chili pepper -- chopped
or
4 ounces diced canned chiles
1 pound tomatoes -- chopped
1 teaspoon dry oregano leaves -- crumbled
1 cup fresh or frozen peas
2 cups chicken stock or broth
Place noodles in a plastic bag, arranging in one layer. With a rolling pin, break into small pieces, set aside.
Heat butter and oil in a large pot or frying pan (with a lid). When butter is melted, add onion, garlic and chiles and cook, stirring until soft (about 5 minutes). Add noodles and stir well' continue to cook, stirring constantly, for 2 more minutes. Add tomatoes, oregano, peas and broth and bring to a boil Reduce heat cover and simmer until liquid is absorbed (about 15 minutes). Season to taste with salt and pepper.
Dnote: I subbed 8 ounces tomato sauce for the tomatoes. Doubled the oregano. Added a bit more broth. Added one bunch of chopped cilantro leaves. Finished it up with about 1/4-1/2 cup finely grated parmesan or romano cheese. Also "Johnnyed" it up, for salt and pepper.
You may be able to find the coiled vermicelli or uncoiled in your Mexican grocery section. I found the uncoiled, 8 ounce for $.25. They also had little stars and alphabets at the same price.
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Cilantro Rice, beautiful and so delicious!
For each cup of cooked rice:
2/3 cup cilantro, loosely packed
1/3 cup chopped onion
1/4 cup chopped green onion or scallions
1 jalapeno pepper, chopped (or to taste)
1 Tablespoon lime juice
1 teaspoon olive oil
Puree the above in a blender, then add to the cooked rice, stir well. Color is just beautiful!
For each cup of cooked rice:
2/3 cup cilantro, loosely packed
1/3 cup chopped onion
1/4 cup chopped green onion or scallions
1 jalapeno pepper, chopped (or to taste)
1 Tablespoon lime juice
1 teaspoon olive oil
Puree the above in a blender, then add to the cooked rice, stir well. Color is just beautiful!
Barb, I served it with Chicken Mole...and it was perfect. Got the recipe from
a poster by the name of Robert Lauriston on the chowhound home cooking board, well, that's his "handle." I also made it as a side dish for enchiladas recently...I think if you love cilantro (and not everyone does, I realize that) then you will certainly love this dish and the vibrant COLOR is so beautiful next to the brownish Mexican main dishes.
a poster by the name of Robert Lauriston on the chowhound home cooking board, well, that's his "handle." I also made it as a side dish for enchiladas recently...I think if you love cilantro (and not everyone does, I realize that) then you will certainly love this dish and the vibrant COLOR is so beautiful next to the brownish Mexican main dishes.