AZTEC VEGETABLES
Demonstrator Lesa Newman offers this tasty side dish that incorporates fresh produce from the fall harvest.-Taste of Home Cooking School
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, cook onions in oil until almost tender. Add the squash, beans and pepper. Cook 5 minutes, stirring often Add remaining ingredients and simmer for 10 minutes, stirring occasionally or until heated through.
Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 190mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
AZTEC SOUP
Provided by Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 36
Steps:
- To make Aztec Soup: In a large pot, heat the extra-virgin olive oil over medium heat. Add the garlic and saute for 2 minutes, until golden. Throw in the minced chipotles, red onion, cumin, smoked cayenne, smoked paprika, sea salt, freshly ground pepper and saute for 8 minutes. Deglaze the pot with chicken broth and add the tomatoes, Greek oregano, chicken meat and the sprig of epazote. Stir. Partially cover pot and simmer soup for about 40 minutes.
- Boil some salted water in a separate pot. Throw in the wild rice and simmer for 40 minutes. Strain.
- Heat a grill pan on medium-high heat. Brush some canola oil on the ears of corn. Grill the corn for a few seconds on all sides until marked. Slice off the corn niblets. Add the corn, wild rice, and cooked black beans to the soup. Season the soup with brown sugar, sea salt, freshly ground pepper and coriander (cilantro) to taste.
- Serve this soup with a dollop of creme fraiche, crispy tortillas and a squirt of fresh lime juice.
- To make 'Liquid Gold' Chicken Broth: Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes. Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil.
- Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns.
- Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours.
- Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside.
- Refrigerate the broth overnight. Slip a sharp knife around the edges of solidified chicken fat and discard.
AZTEC PUDDING
Steps:
- For sauce mixture: Place the tomatoes, onion, chilies, water and chicken consume in a blender and blend well. Pour mixture into a pot and boil. When sauce begins to boil, place a lid on the pot and simmer for at least 20 minutes. Add the corn, zucchini, squash flowers and cooked chicken or pork to the simmering mixture. Cook for another 10 minutes or until the vegetables are just cooked. Adjust for salt and mix in the epazote and cilantro. After mixed well, set aside to cool.
- For base of pudding, fry each tortilla very quickly in hot oil -- only a few seconds on each side. Drain on paper towels. Set aside.
- In a blender blend all ingredients for the cream mixture together until smooth. Set aside.
- Assemble in a 9 1/2 by 13-inch pan. Layer tortillas to cover the bottom and sides of pan, then layer cheeses, sauce, cream mixture, and continue layering in that order, ending with the cheese. Bake at 350 degrees, for about 20 minutes or until bubbly. Salt to taste with chicken consume.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
WICKLEWOOD'S AZTEC RICE
I love the crunch of the vegetables in this rice dish. Water or stock can be used as long as it is boiling, adding turmeric or saffron to the liquid will turn the rice a beautiful golden colour and with the inclusion of South American vegetables such as sweet corn and peppers the result is a dish that looks like jewel encrusted Aztec gold.. Don't be tempted to remove the lid while cooking as the steam needs to build up to fluff up the grains. Delicious with chili, chicken or fish dishes, try swapping the peppers for peas or diced carrot. Times only apply to white rice,,for brown or wild rice add another 30mins.
Provided by WicklewoodWench
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large heavy based saucepan, with a well-fitting lid, heat the oil and gently soften the onions.
- Stir in the rice, making sure each grain is coated in oil.
- Add the BOILING liquid, stir and cover.
- Reduce heat to lowest setting.
- DO NOT TOUCH for 15mins.
- After fifteen mins remove lid and gently stir in the vegetables.
- Fold a clean tea towel or several layers of kitchen paper over pan and replace lid.
- Set aside for 5 mins.
- Serve warm.
Nutrition Facts : Calories 291.4, Fat 2.6, SaturatedFat 0.5, Sodium 16.9, Carbohydrate 61.8, Fiber 5.3, Sugar 5.6, Protein 7.4
ROASTED VEGETABLE MEDLEY
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
Provided by Lorelei
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
- Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
- Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g
AZTECA SOUP
This is a very popular Mexican soup. It can be served with any other Mexican dish. Just before serving, add tortilla strips and avocado cubes, so the tortillas stay crunchy.
Provided by ANDRÉE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
- Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
- In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!
Nutrition Facts : Calories 359.8 calories, Carbohydrate 37 g, Fat 21.2 g, Fiber 10.4 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 1244 mg, Sugar 4.8 g
TRADITIONAL VEGETARIAN AZTEC SOUP
This is my interpretation of an old traditional Aztec recipe. It is a hearty and delicious soup. The Avacadoes make it irresistable!
Provided by Chef eclectic
Categories Onions
Time 1h45m
Yield 12 cups, 9-11 serving(s)
Number Of Ingredients 15
Steps:
- Brown garlic, onion and tomato with margarine in a stock pot.
- Add tomato sauce, vegetable stock, chiles, pepper, sugar and taco sauce. Simmer for 1 hour.
- To assemble soup put a handful of tortilla strips in a large open soup bowl, top with 4 or 5 thin avacado wedges, chopped fresh onion and Mexican ranch style crumbly cheese (or Cheddar). Ladle in hot soup and top with a spoonful of sour cream.
- Serves a big hungry family!
Nutrition Facts : Calories 533.2, Fat 31.9, SaturatedFat 9.5, Cholesterol 23.8, Sodium 339.8, Carbohydrate 57.7, Fiber 15.5, Sugar 7.8, Protein 12.2
AZTEC CHOCOLATE DOUGHNUTS
If you love chocolate, these aztec chocolate doughnuts, with a dark chocolate glaze, will make your morning extra sweet.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 16
Number Of Ingredients 19
Steps:
- In medium bowl, beat eggs, granulated sugar, buttermilk, 3 tablespoons butter and 1 teaspoon vanilla with whisk until blended. Stir in cocoa. Stir in all remaining doughnut ingredients except oil just until moistened. Grease another medium bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap; refrigerate 1 hour.
- Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough to 3/8-inch thickness. Cut dough with floured 3-inch cookie cutter.
- Line 2 cookie sheets with cooking parchment paper. Place dough rounds on cookie sheets about 1 inch apart. Cut out centers using floured 1-inch cookie cutter. Reroll scraps to cut additional doughnuts. Cover cookie sheets loosely with towels; let stand at room temperature while heating oil.
- In 4-quart Dutch oven or heavy 3-quart saucepan, heat 2 inches of oil to 375°F. Place cooling rack on cookie sheet. Fry doughnuts in oil, 3 to 4 at a time, about 2 minutes, turning over every 30 seconds, until deep brown and puffed (do not undercook or centers will be raw). Remove from oil with slotted spoon to cooling rack. Cool doughnuts completely, about 20 minutes.
- In 1 1/2-quart microwavable bowl, microwave 1/4 cup butter, the milk, corn syrup and 1/8 teaspoon cinnamon on High 45 seconds or until mixture can be stirred smooth. Stir in chocolate chips. Microwave an additional 30 seconds; carefully stir until chocolate melts and mixture is smooth (stirring too quickly can cause air bubbles in glaze). Stir in 1 cup powdered sugar and the vanilla until smooth. Stir in additional powdered sugar, 1 tablespoon at a time, until consistency of thick syrup. Dip top of each doughnut into glaze; let excess drip off. Place doughnuts on cooling rack, allowing excess glaze to drip onto cookie sheet. Let stand until glaze is set, about 30 minutes.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Doughnut, TransFat 0 g
More about "aztec vegetables recipes"
AZTEC FOOD
From aztecsandtenochtitlan.com
AZTEC VEGETABLES RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 6Calories 119 per servingTotal Time 29 mins
SAUTEED VEGETABLES - COOKING CLASSY
From cookingclassy.com
AZTEC MOLCAJETE RECIPE - BBC FOOD
From bbc.co.uk
AZTECS FOOD AND DRINK - THERESCIPES.INFO
From therecipes.info
BASIC AZTEC FACTS: AZTEC FOODS - MEXICOLORE
From mexicolore.co.uk
ROASTED VEGETABLES | RECIPETIN EATS
From recipetineats.com
ANCIENT RECIPE: TLAHCO (TACOS) (AZTEC, PREHISTORY – 16TH CENTURY CE)
From passtheflamingo.com
MAYAN FOOD: 9 AWESOME DISHES YOU SHOULD TRY!
From belize-travel-blog.chaacreek.com
HEALTHY VEGETABLE RECIPES | EATINGWELL
From eatingwell.com
44 EASY VEGETABLE RECIPES - THE SPRUCE EATS
From thespruceeats.com
THE FOOD TIMELINE--AZTEC, MAYA & INCA FOODS
From foodtimeline.org
45 VEGETABLE-BASED DINNER RECIPES (FOR MAKING VEGGIES …
From thekitchn.com
33 FROZEN VEGETABLE RECIPES THATÍLL MAKE YOUR WEEKNIGHTS SO …
From southernliving.com
BUDIN AZTECA (MEXICAN TORTILLA CASSEROLE) - ADVENTURE KITCHEN
From adventurekitchen.com
AZTEC FOOD AND FARMING - HISTORY CRUNCH
From historycrunch.com
20 GREAT VEGETABLE RECIPES – A COUPLE COOKS
From acouplecooks.com
TRADITIONAL ANCIENT AZTEC FOOD RECIPES - THERESCIPES.INFO
From therecipes.info
20+ EASY FROZEN VEGETABLE RECIPES | EATINGWELL
From eatingwell.com
39 BEST ROASTED VEGETABLES RECIPES | EPICURIOUS
From epicurious.com
AZTEC CUISINE - WIKIPEDIA
From en.wikipedia.org
AZTEC FOOD – WHAT DID THE AZTECS EAT? | WORLD HISTORY
From worldhistory.us
AZTEC FOOD FACTS
From aztecsandtenochtitlan.com
50 RECIPES THAT MAKE FROZEN VEGETABLES TASTE GREAT
From tasteofhome.com
WHAT KIND OF FOOD DID THE AZTECS EAT? - HEALTHY EATING
From healthyeating.sfgate.com
EASY MEDITERRANEAN GRILLED VEGETABLES - THE MEDITERRANEAN DISH
From themediterraneandish.com
WHAT DID THE AZTECS EAT AND DRINK? MEXICAN FOOD OF THE MIDDLE …
From historyhit.com
17 DELICIOUS JAPANESE VEGETABLE RECIPES 2022 - LACADEMIE
From lacademie.com
XOCOLATL - AZTEC HOT CHOCOLATE - VEGGIE DESSERTS
From veggiedesserts.com
110 AZTECA RECIPES IDEAS | AZTECA RECIPE, FRESH TORTILLAS ... - PINTEREST
From pinterest.com
LET’S COOK SOMETHING NEW: ANASAZI BEANS - BEYONDGUMBO
From beyondgumbo.com
AZTEC FOOD | WHAT DID THE MAYANS EAT? | DK FIND OUT
From dkfindout.com
WHAT DID THEY EAT: THE AZTECS - MEDIUM
From medium.com
AZTEC FOOD - RECIPES | COOKS.COM
From cooks.com
IDEAS FOR AZTEC RECIPES - MEXICOLORE
From mexicolore.co.uk
VEGETABLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST SAUTEED VEGETABLES RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love