food.jdspc.com

Ingredients

1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
2 jalapeno peppers, chopped
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil

Directions

1. Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
2. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Heat Diffuser – $18.99

Ingredients

2 1/4 cup cornmeal
2 cup buttermilk
1/4 cup vegetable oil
4 tbsp butter
1 tsp baking powder
1 tsp baking soda
1 tbsp salt
2 eggs
1 cup roasted corn (small can will do)
2 jalapenos, roughly chopped

Prep

Heat iron skillet in a 450 degree oven
Pour cornmeal onto a baking sheet and place in oven for about 5 minutes or until browning and smells good
In a mixing bowl combine 2 cups buttermilk and cornmeal, set aside
Pour 1/4 cup oil into heated pan and put back in oven for 2 minutes then add 4 tbsp butter reserving 1 tbsp oil/butter mixture
Pour oil/butter mixture into cornmeal
add 1 tsp each baking soda and baking powder
1 tbsp salt and 2 eggs
Roast an ear of corn on grill and remove kernels and along with jalapenos, add to the mixture
Pour reserved oil into skillet and add corn mixture
Bake 12-16 minutes until golden brown

Tools

Iron Skillet – $39.99

Ingredients

olive oil
butter
1 onion
6 cloves garlic
1 Red/Yellow sweet pepper
2 serrano peppers
2 cans tuna packed in oil (drained)
1 can cream of mushroom
1 can vegetable broth
1 small can corn (drained)
1 can green beans (drained)
1 pkg vegetable pasta (spirals)
2 cups herb breadcrumbs (see below)

Preparation

In 1 tbsp oil and 1 tbsp of butter, over medium low heat, saute onion, garlic and peppers until soft.
Add tuna and cook about 2 minutes.
Add cream of mushroom soup, broth and bring to light boil, lower heat and simmer for about 12 minutes.
Prepare pasta to an al dente state.

In a casserole dish, glass or cast iron, combine all ingredients except crumbs.
Mix well.
Sprinkle breadcrumbs over casserole.
Cover with foil and cook for about 35 minutes.
Let rest for a few and place, uncovered, in broiler to brown crust before serving.
3-5 minutes

Herb Bread Crumbs

4-5 slices jalapeno/cheese bread
3 sprigs basil

Crush in a Food Processor

Cast Iron Casserole

Food Processor