Monday, June 01, 2009

Mama's In The Kitchen

Chilean Bean Stew
Stews – Vegetarian
From Moosewood Restaurant New Classics cookbook
Click here for their website to purchase cookbooks and check out other recipes
Serves: 6
Posted by Scarehaircare
June 1, 2009

Moosewood Notes: The traditional name for the dish is Porotos Granados. It’s a very popular stew in Chile where it’s made with fresh corn and fresh ivory or red beans from the farmers’ markets. Serve topped with cheddar cheese, accompanied with a green salad and freshly baked cornbread.

My notes: I didn’t think a stew could taste summery – this one does. Good with frozen corn, fabulous with fresh. I served this with Maple Cornbread from Cooking Light. I pureed some of the butternut squash with the corn which I think made for wonderful flavors and texture.

2 Tablespoons Vegetable oil
2 cups chopped onions
4 garlic cloves, minced
1 ½ teaspoons salt
½ teaspoon freshly ground pepper
1/8 to ¼ teaspoon cayenne
3 cups water
4 cups peeled, seeded, and cubed butternut squash (about 3 pounds)
3 Cups fresh or frozen corn kernels
3 Cups cooked red pinto beans
½ cup chopped fresh basil

Heat the oil in a large soup pot. Add the onions, garlic, salt, black pepper, and cayenne and sauté on medium heat for 5 minutes. Add the water and the squash, cover, bring to a boil; then reduce the heat and simmer for 10 minutes. Stir in 1 Cup of the corn and all of the beans and basil. Cover and continue to simmer for another 5-10 minutes until the squash is soft.

Ladle 2 cups of broth from the stew into a blender. Add the remaining 2 cups of corn and puree until smooth. Stir the pureed corn back into the stew.

Gently reheat before serving, if necessary.

Per 16 oz serving: 330 calories, 12.1 g protein, 6.4 g fat, 65.5 g carbs, 0 mg cholesterol, 618.1 mg sodium, 10.4 g fiber

Maple Corn Bread
from Cooking Light
serves 12
posted by Scarehaircare
June 1, 2009

My notes: I loved this maple flavor with the Chilean Bean Stew. I subbed regular cornmeal for the masa harina and left out the jalapeno. The kids scarfed this warm from the oven and pronounced it a definite 'do-again'.

1 teaspoon vegetable oil
1 1/2 cups all-purpose flour
3/4 cup masa harina
3/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon fine sea salt
1 1/2 cups water
1/3 cup maple syrup
5 tablespoons butter, melted
1 jalapeño pepper, finely chopped

Preheat oven to 350°.

Coat a 9-inch cast-iron skillet with oil. Place in oven for 10 minutes.

Lightly spoon flour and masa harina into dry measuring cups; level with a knife. Combine flour, masa harina, cornmeal, baking powder, and salt in a large bowl, stirring well with a whisk.
Combine water and remaining ingredients in a small bowl, stirring with a whisk. Add water mixture to flour mixture, stirring until moist. Spoon batter into preheated pan.

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove corn bread from pan; cool completely on a wire rack.

Yield: 12 servings

CALORIES 184 (27% from fat); FAT 5.6g (sat 3.1g,mono 1.6g,poly 0.6g); IRON 1.4mg; CHOLESTEROL 13mg; CALCIUM 62mg; CARBOHYDRATE 31.5g; SODIUM 342mg; PROTEIN 3g; FIBER 1.2g

Cooking Light, NOVEMBER 2002


Haley said...

This sounds so, so good. We'll try it for sure! Hopefully with my garden grown butternut squash. I'm crossing my fingers.

Rechelle said...

The title of your blog has always cracked me up. I want to know the story behind this and that soup and corn bread sounds fabulous!

CompleteLee Blogger said...

I love how you are really into the healthy eating thing. Maybe you were mildly influenced by my health food ways. LOL And, I did succumb to chocolate while I was your roomie. I just ate carob too because I like it! :)

And...your family is beautiful!

Have a super day!