 Denver
Green Chili |
Announcement: I'm teaching a
Class
on Green Chiles this year at CFU!
Sample different dishes and varieties
of chiles, buy
your bushels,
and
together we pack them up for
freezing. We provide the rubber gloves, zip-lock bags,
and more. Plus, chile lore and more!
Recipe of the Week - 8/10/08
Mulligatawny
This is a variation on a recipe from the Moosewood
Restaurant in Ithaca, NY, renowned for innovative
vegetarian cooking. This is a low fat, nutritious, and
very flavorful soup.
Again we are celebrating Indian cuisine in honor of
my niece's wedding this upcoming weekend in Chicago. It
will be a Hindu ceremony with fabulous Indian food. If you
haven't seen it yet, take a look at the proposal.
Mulligatawny
Ingredients:
2 tbsp vegetable oil
2 cups chopped onion
1 cup chopped celery
1/2 cup diced green chiles
1 tsp. turmeric
2 tsp. ground coriander
4 cups vegetable stock
1 cup carrots, chopped
1 cup potatoes, cut in small cubes
1 cup green or red bell peppers, diced
1 1/2 cups fresh chopped tomatoes, or 1 15 oz can
1 1/2 cups coconut milk
2 tbsp. lemon or lime juice
2 tbsp chopped fresh cilantro
Optional: For richer flavor, stir in 1/2 cup
sour cream or garnish each serving with a dollop
of sour cream. Garnish with additional cilantro.
Preparation:
1. Saute the onions and celery in oil until onions are translucent.
2. Add the chiles, turmeric, and coriander and saute for 2-3
minutes, stirring continuously to prevent burning.
3. Add stock, carrots, and potatoes. Bring to a boil, reduce
to a simmer, and cook, covered, for 20 minutes.
4. Add the peppers, tomatoes, and coconut milk and simmer for
15 more minutes or until vegetables are tender.
5. Add lemon or lime juice and cilantro to taste and serve.
Garnish with sour cream and cilantro, if desired.
Preparation time: about 1 hour total
Makes: about 12 6-oz servings
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requests or suggestions for more recipes?
Please send me a
message at:
http://denvergreenchili.com/specialrequests.aspx
Have a hot
week!
Anita
303-316-8002
denvergreenchili@gmail.com
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