Wednesday, November 24, 2010
Bean & Quinoa Chili with Corn Souffle
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
2 stalks celery, washed and sliced
2 tbsp extra virgin olive oil
1 1/2tsp chili powder
1 can Italian tomatoes, crushed
freshly ground pepper, to taste
1cup quinoa, thoroughly tinsed
1 can navy beans
1 can black beans, rinsed and drained
3tbsp chopped flat-leaf parsley
1. Put onion, garlic and celery in a saucepan with the olive oil. Cook gently for 10 minutes or until vegetables soften. Stir in the chili powder and cook for 1 minute. Add tomatoes, saly and pepper and bring to a coil. Cook sauce gently for 25 minutes or until pulpy.
2. Cook quinoa
3. Add drained beans to the tomato sauce and cook for a minute or two. Stir in parsley.
4. Divide quinoa into individual serving bowls and spoon chili on top of quinoa.
Our second dish of the night was from the same library book I've been using lately....
1 17ounce can whole kernel corn
3/4cup (approx.) milk or non dairy liquid
1/4cup butter or margerine (I used just a teeny square)
3 eggs, seperated
1/2tsp baking powder
dash cayenne pepper
1 to 3 tablespoons bell pepper (I used orange)
3 to 4 sliced green onions
Preheat the oven to 375.
Drain the corn, saving the liqiod. Add the milk to the liquid to measure 1 1/2cups. In a saucepan combine the milk mixture and margerine and bring to a boil. Slowly stir in the cornmeal. Bring back to a boil and cook for 3 minutes, stirring constantly. Remove from heat.
Beat the egg whites until stiff.
To the egg yolks, add the baking powder, salt, cayenne pepper, bell pepper, onions, and corn. Stir the corn mixture into the cooked meal. Fold in the egg whites (As I type this, I realize we reversed the egg whites and yolks in this step and it worked out just fine). Pour into a buttered 1 1/2 quart casserole.
Bake for 30 minutes, or until lightly browned and set.