Green Beans with Tomatoes, Garlic and Fresh Thyme

Green Beans with Tomatoes, Garlic and Fresh Thyme
Author: 
Recipe type: Side Dish
Serves: 3-4
 

Ingredients
  • 1 lb. green beans, stems removed
  • 2 Tbsp. olive or sunflower oil or butter
  • 2 large cloves garlic, very thinly sliced
  • 1 small tomato, chopped
  • 1 Tbsp. fresh thyme
  • 1 Tbsp. red wine vinegar
  • Salt & pepper to taste

Instructions
  1. In a large sauté pan with lid, heat oil/butter over med-high heat.
  2. Add green beans, stir a couple times, & cover.
  3. After about 5 minutes, add garlic & tomato, stir a few more times, & cover again for a couple minutes.
  4. Remove cover, add salt, pepper, & thyme & sauté for another couple minutes, until beans are just starting to be tender.
  5. Stir in vinegar & serve immediately.

 

Sweet Potato Chili

Sweet Potato Chili
Author: 
Recipe type: Soup
Serves: 6-8
 

Ingredients
  • 2 Tbsp. Driftless sunflower oil
  • 1 large onion, chopped
  • 1 jalapeno pepper, minced
  • 4 cloves garlic, minced
  • 1 red pepper, chopped (can be frozen)
  • 1 green pepper, chopped (can be frozen)
  • 1 tsp. each cumin & coriander seed
  • 1 tsp. chili powder
  • 1 tsp. chipotle powder (optional)
  • ¼ tsp. each ground cloves & mace or cinnamon
  • 1 large sweet potato, peeled & cubed
  • 1 can (15 oz.) black beans with liquid
  • 1 can (15 oz.) red, kidney, or pinto beans
  • 1 can (14.5 oz.) diced or crushed tomatoes with liquid OR 2 cups fresh chopped tomatoes
  • 1 cup water, tomato juice, or chicken broth
  • Sour cream & cilantro for garnish

Instructions
  1. In soup pot, heat oil & add onions.
  2. Saute until golden & add jalapenos & garlic.
  3. Saute for a couple minutes & add red/green peppers & spices.
  4. Saute for another few minutes & add remaining ingredients.
  5. Bring to boil & reduce heat.
  6. Simmer at least until sweet potatoes are tender, about 20 minutes, stirring frequently to avoid scorching. Add more liquid if it gets too thick.
  7. Serve with sour cream & cilantro.

 

Pico de Gallo

Pico de Gallo
Author: 
Recipe type: Dip
 

fresh tomato salsa
Ingredients
  • 2 medium slicer tomatoes or 4 paste tomatoes, diced
  • 1 small onion, coarsely chopped
  • 2 cloves garlic, minced
  • 2 to 3 jalapeno peppers, finely chopped
  • 2 to 3 Tbsp. fresh cilantro, chopped
  • 1 Tbsp. fresh lime juice
  • salt to taste

Instructions
  1. Combine all ingredients, mix well
  2. Let sit at room temperature or in the fridge for a half hour to let flavors meld before eating. Keeps in fridge for several days.
  3. You can freeze it, too, but it will be a bit watery after you thaw it out.