Denver Green Chili Recipe of the
Week - 1/20/08
Denver Green Chili Recipe of the
Week - 1/20/08
Green Chile Vegetable Melange
This is what I make when I have vegetables I need
to use up. As long as you have the onions, garlic,
olive oil, balsamic vinegar, and green chiles, you can
throw in whatever you want and it turns out great.
Sometimes I leave out the garlic. I like to use medium
hot green chiles (like Sandia), but often just use mild.
Last night I served this as soft tacos. We each put a
few spoonfuls plus shredded cheese on a corn tortilla,
maybe some salsa, and they were wonderful.
INGREDIENTS:
3 cups sliced onion (in 2-inch strips)
2 cloves garlic, minced
2 tbsp olive oil
1/8 cup water
2 yellow, red, or orange bell peppers
8 cups julienned vegetables *
1 cup green chiles, diced or julienned
2 tbsp balsamic vinegar
1 cup chopped cilantro or parsley
salt and pepper to taste
* My favorites are cabbage, eggplant, and carrots. Last
night I
made it with 7 cups zucchini and 1 cup celery. I often
add mushrooms. Sometimes I use spinach, mustard
greens, bok choy, whatever.
Note: I often buy the giant jars of artichoke hearts from
Costco and I like to cook with the liquid. My favorite way
to make this dish entails using 1/4 cup of the artichoke
liquid instead of the 1/8 cup water. Really tasty.
PREPARATION:
1. In a very large skillet, saute the onion and garlic
in the oil until soft, about 5 minutes.
2. Add the water, bell pepper, and vegetables. Cover,
turn down the heat to medium low and steam until the
vegetables are cooked to your liking. (I usually cook
them about 10 minutes, but some like them crunchier.)
3. Add chiles, balsamic vinegar, and cilantro or parsley
and cook another 2 minutes.
4. Stir and add salt and pepper to taste. Add additional
balsamic vinegar and green chiles to taste, if desired.
Preparation Time: 30 minutes
Serves: 6
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by clicking on "recipes" and then "weekly recipes."
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http://denvergreenchili.com/specialrequests.aspx
Have a hot
week!
Anita
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