Moosewood Red Gold Black And Green Chili Recipes

MOOSEWOOD RED, GOLD, BLACK, AND GREEN CHILI

Steps:

• Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan.
• Cover and bring to a boil on high heat, then lower the heat and simmer gently.
• Heat the olive oil in a large saucepan.
• Saute the onions, garlic, cumin, chili powder, and Tabasco or cayenne.
• When the onions are soft, stir in the bell peppers and saute for 2 to 3 minutes more.
• Chop the tomatoes right in the can and add them to the pan (I used canned diced tomatoes instead).
• Stir the corn and beans, and heat thoroughly on low heat.
• Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid.
• Cover and simmer for a few minutes for the flavors to meld.
• Add salt to taste.
• Serve plain or topped with grated cheese and fresh cilantro.

RED, GOLD, BLACK, AND GREEN CHILI

Steps:

• Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan, cover and bring to a boil on high heat, then lower the heat and simmer gently. While the bulghur cooks, heat the olive oil in a lg saucepan. Sauté the onions, garlic, cumin, chili powder, and cayenne. When the onions are soft, stir in the bell peppers and sauté for 2 or 3min more. Chop the tomatoes right in the can and add them to the pan. Stir in the corn and beans, and heat thoroughly on low heat. Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid. Cover and simmer for a few mins for the flavors to meld. Add salt to taste. Serve with grated cheese.

RED, GOLD, BLACK AND GREEN CHILI

Steps:

• 1. Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan. 2. Cover and bring to a boil on high heat, then lower the heat and simmer gently. 3. While the bulghur cooks, heat the olive oil in a large saucepan. 4. Sauté the onions, garlic, cumin, chili powder, and Tabasco or cayenne. 5. When the onions are soft, stir in the bell peppers and sauté for 3 minutes more. 6. Chop the tomatoes right in the can and add them to the pan. 7. Stir in the corn and beans, and heat thoroughly on low heat. 8. Taste the bulghur; when it is cooked but still chewy, add it to the pan with its liquid. 9. Cover and simmer for a few minutes for the flavors to meld. 10. Add salt to taste. 11. Serve plain or topped with grated cheese and fresh cilantro, and possibly with armed tortillas, or tortilla chips and crudités.

SIMPLE GARLIC BROTH (MOOSEWOOD)

Steps:

• Bring the stock or water to boil in a large covered pot.
• In a soup pot on low heat, gently saute the garlic in the olive oil until golden, taking care not to let it brown.
• Add boiling stock and stir in the paprika.
• Tie the sage, thyme, and parsley into a little bundle with a sting and add it to the pot.
• Bring the broth to a boil and simmer for 10-15 minutes, up to 30 minutes for a more intense flavor.
• Remove the bouquet and season with salt and pepper.