Saturday, April 14, 2007

Friday Night Dinner


On Friday I wanted to make something special for dinner, but nothing to fancy, fussy or fattening. The recipes below are almost entirely vegetable (with the exception of a bit of cheese) so the dinner as a whole was really healthy. For the most part, it cooked itself too. An hour or so of simmering and baking and it was ready to go.

Fajita Baked Potatoes:
2 large russet potatoes
olive oil
kosher salt
1/2 a large yellow onion, sliced
1 bell pepper, sliced
1/2 cup grated white cheddar cheese
1 cup fresh salsa (recipe to follow)

-Wash potatoes well, puncture several times with a fork, rub with olive oil, sprinkle with kosher salt and bake unwrapped at 375 for 70 minutes.
-Sautee onions and peppers with a bit of olive oil and salt until caramelized
-Top hot baked potatoes with cheese, onion and pepper mixture and fresh salsa

Fresh Salsa:
1 cup tomatoes, seeded and chopped finely
1 large shallot, minced
1 large handful of cilantro, chopped
1/2 a jalapeno pepper, seeded and minced finely
juice of 1/2 a lime
kosher salt

-mix all ingredients together well
-chill

Easy Posole Soup:
(This recipe is a modified, vegetarian version of my dad's chicken posole recipe. Here I served it as a side to a larger dinner, but it also makes a great meal on its own. It is one of my favorite things to make when I have a cold as the spiciness of the soup really helps clear my head.)
-1 large onion, chopped
-2 large garlic cloves, minced
-1 can of white corn
-1 can of hominy
-2 small cans salsa verde
-6 to 8 cups water
-a relative amount of vegetable stock powder or cubes
-1 tsp fresh cracked black pepper

-Add all ingredients to a stock pot
-simmer for 40 minutes or until onions are soft and transparent
Makes 4 big bowls. Leftovers will freeze well.

Listening:  Division Day- "Colorguard"

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