Wednesday, May 23

Recipe of the week

I am still working on getting thoughts from the weekend grounded and me-centered, so instead I'm gonna post my recipe for the week. I have been experimenting with food as part of living not-so-big, and I have a weekly schedule of making a big pot of something at the beginning of the week and eating on it for most of my meals.

This week I'm having my version of the Southwestern Bowl sold by Amy's. Their bowl is beans, cheese and veggies in an enchilada sauce, topped by a polenta crust.

Here's mine:
Ingredients: corn grits, 2 cans or 4 cups of cooked beans, 1 medium-sized onion, chili powder, canned chopped tomatoes, soup stock or bullion, garlic, salt, cheese

Polenta - 1 cup corn grits (I use Bob's Red Mill) + 4 cups water. Bring water to a boil. Add grits slowly enough that they are spread out in the water and not clumped up. Stir every couple of minutes for 5 or so minutes, cover and let simmer, stirring every few minutes, for half an hour or until the liquid is absorbed and the polenta is a gooey mass.

Beans - So it turns out that red chili and enchilada sauce are two implementations of the same meta recipe. So, start out with a couple cups of broth (I used veggie stock from bullion). Chop and add one medium onion. Add about a 1/4 cup of dried mild chili powder. (Substitute or add hot chili powder to taste.) Let the pot return to boiling. Add two cups of cooked beans. Return to boiling. Add another two cups of beans. Return to boiling. Add one can chopped tomatoes with juice. Add garlic and salt to taste. Return to boiling. Cover and remove from heat.

To serve: Place about half a cup of polenta in the center of a bowl. Pour half a cup of beans and liquid over the top. Top with cheese. Eat with a spoon and enjoy!

To use leftover polenta, try using it how you'd use mashed potatoes. Stir in butter or cheese. Or heat a scoop of plain polenta in the microwave and top with honey and milk for a sweet snack. Of course, polenta is another name for cornmeal mush, so you can chill it and fry it up too.

To use leftover beans, eat with a tortilla, or wrap beans and eggs in a tortilla. Serve over rice. Or add another can of tomatoes and ground turkey for a "chili con carne y con frijoles" soup. Eat that with cornbread.

1 comment:

Ethan Timm said...

Looks good! We will try it this weekend as well!

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NotSoBigLiving is the story of a woman inspired by Sarah Susanka, Bill McKibben, Airstreams, Tumbleweed houses, Mennonites, Jimmy Carter, hippies, survivalists, Anasazi, Pema Chodron and Joko Beck, Scott Peck, Buckminster Fuller, and Al Gore to see what she can do to reduce her carbon footprint in her mid-80's suburban townhome. Strategies include roommates, alternative travel, organic eating, planting a victory garden, mindfulness, and a belly full of laughter.