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By Nanette Blanchard
Recipes
- Zucchini and Hominy Soup
- Carrot Salsa
- Whole Wheat Flour Tortillas
- Green Chile Enchiladas
- Green Beans with Piñon Nuts
- Corn Olé
- Apricot-Almond Empanaditas
- Orange Sherbet
- Mexican Coffee
Editor’s Note: these recipes appear in Nanette’s book ‘Tis the Season: A Vegetarian Christmas Cookbook.
Christmas in the southwest is a wonderful time. Farolitos (paper bags filled with candles) line the streets on Christmas Eve and luminarias (bonfires) of piñon wood are lit to represent the shepherd’s fires in Bethlehem. Strings of dried chile peppers hanging in front of adobe homes are frosted with snow.
This menu is designed for eight people. All the recipes in this menu can be made in advance except the enchiladas and empanaditas. They can be assembled a day in advance but are best baked when your guests arrive.
This recipe doubles easily if you want to use it as a main dish. It is a vegetarian version of posole, a dish made by the Pueblo Indians and Hispanics for feast days and special celebrations. Most canned hominy is pretty high in sodium so I usually wait until after cooking to add sea salt to taste.
| Servings |
| 8 servings |
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This recipe doubles easily if you want to use it as a main dish. It is a vegetarian version of posole, a dish made by the Pueblo Indians and Hispanics for feast days and special celebrations. Most canned hominy is pretty high in sodium so I usually wait until after cooking to add sea salt to taste.
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Ingredients
- 1 small onion diced
- 3 cloves garlic minced
- 1 tbsp canola oil
- 2 medium zucchini halved lengthwise and thinly sliced
- 1/2 tsp ground cumin
- 1/2 cup chopped green chile peppers canned or frozen and thawed
- 1 large potato peeled and diced
- 3 cups homemade vegegatble broth
- 1 16 oz. can yellow hominy drained and rinsed
Servings: servings
Units:
Instructions
- Saute the onion and garlic in the oil in a stockpot for 5 minutes, stirring occasionally. Add the zucchini, cumin, green chiles, and potatoes and cook over medium heat, stirring occasionally, another 5 minutes. Add the remaining ingredients and simmer, covered, over low heat for 45 minutes. If desired, sprinkle servings with chipotle powder or stir in a teaspoon of thawed frozen red chile puree such as Bueno brand.
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Ingredients
- 1 large carrot grated
- 1/2 medium red onion diced
- 1/4 cup chopped green chile peppers canned or thawed from frozen
- 1 clove minced garlic
- 2 chopped tomatoes
- 1 tsp fresh lime juice
- 1/2 tsp sea salt or salt to taste
Servings: cups
Units:
Instructions
- Mix all ingredients together in a serving dish. Chill for 1 hour before serving.
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Ingredients
- 2 cups whole wheat pastry flour
- 1 1/2 tsp baking powder
- 1 tsp sea salt
- 1/4 cup vegetable shortening (you can find non-hydrogenated shortening at most health food stores)
- 1 1/2 cups very warm water (about 125 degrees F.)
Servings: 10-inch tortillas
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Instructions
- In a medium bowl, combine the flours, baking powder, and salt. Cut in the shortening until thoroughly combined. Gradually add the water and toss together until the dough can be gathered into a ball. Knead the dough for several minutes. Divide the dough into 12 balls. Cover with a tea towel and let rest in a warm place for 15 minutes.
- On a lightly floured surface, roll each ball into a 10-inch circle. Cook the tortillas one at a time in an ungreased medium-hot skillet until browned on one side. turn and cook the second side about 1 minute or until the edges have started to curl. Wrap the warm tortillas in foil until all 12 have been cooked.
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Ingredients
Sauce
- 3 cloves garlic crushed
- 2 tbsp oil
- 1 tbsp dried Mexican oregano
- 2 tbsp Chimayo or other mild red chile powder
- 2 tbsp unbleached flour
- 1 6-ounce can tomato paste
- 3 cups water
- 1 tsp sea salt
- 1 tbsp apple cider vinegar
Filling
- 1 medium red onion diced
- 4 cloves garlic minced
- 2 tbsp oil
- 1 tsp ground cumin
- 1 cup chopped mild green or red chile peppers canned or frozen
- 2 1/2 cups pinto beans
Servings: enchiladas
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Instructions
Sauce
- Saute the garlic in the oil for 3 minutes, stirring occasionally. Add the oregano and red chile powder and cook another three minutes. Add the flour and water and stir until all the oil is absorbed. Add the tomato paste and the water slowly, whisking constantly, and cook over low heat until thick. Add the salt and vinegar.
Filling
- To make the filling: Saute the onion and garlic in the oil for 5 minutes or until soft. Add the cumin, green chiles, and pinto beans and cook over medium heat, mashing with a potato masher, about 5 minutes, or until the consistency of a thick paste.
- Spoon about 1/2 cup filling onto each tortilla, roll up, and place in a greased baking pan. Pour 2 cups of sauce over the enchiladas and bake for 15 to 20 minutes or until bubbling. Heat the remaining sauce and serve with the enchiladas.
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Ingredients
- 1 large onion diced
- 3 cloves garlic crushed
- 1/4 cup chopped green chiles canned or frozen
- 2 tbsp oil
- 2 lbs green beans trimmed and cut into 1-inch pieces
- 1/2 cup toasted piñon nuts
Servings: servings
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Instructions
- Saute the onion, garlic, and chiles in the oil until soft. Add the green beans and piñon nuts. Cover and cook until tender, about 5 minutes.
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Ingredients
- 1 lb frozen corn kernels
- 1/2 cup water
- 1/2 cup chopped green chiles canned or frozen
- 1/4 cup chopped green salad olives with pimentos
Servings: servings
Units:
Instructions
- In a medium saucepan, cook the corn in the water until tender, stirring occasionally. Add the green chiles and the olives and mix well. Serve hot.
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Using frozen puff pastry makes short work of these delicate pastries. These are best when served immediately but can be filled in advance and refrigerated until serving time. You can also thaw the puff pastry in advance by putting it in the refrigerator overnight.
| Servings |
| 16 empanaditas |
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Using frozen puff pastry makes short work of these delicate pastries. These are best when served immediately but can be filled in advance and refrigerated until serving time. You can also thaw the puff pastry in advance by putting it in the refrigerator overnight.
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Ingredients
- 1 sheet puff pastry thawed to room temperature
- 1 cup apricot fruit spread
- 1/4 cup slivered almonds
- 1/8 tsp cinnamon
Servings: empanaditas
Units:
Instructions
- Preheat the oven to 400 degrees F. Spray a cookie sheet with nonstick cooking spray. On a floured board, roll out the puff pastry to a 12-inch square. Cut into 16 (3-inch) squares. In a small bowl, mix the apricot preserves with the almonds and cinnamon.
- Top each square with a heaping tsp. of the apricot mixture. Fold the squares into half to form triangles. Brush the edges of the triangles with water and press the edges together with the tines of a fork. Place the triangles on the prepared baking sheet.
- Bake the empanaditas for 15 minutes or until puffed and golden brown. Transfer to a wire rack and dust with cinnamon or powdered sugar. Serve warm.
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This creamy sherbet has a fresh orange flavor and scent and is a refreshing dessert after eating hot and spicy foods. For an attractive presentation, serve the sherbet in a hollowed-out orange half or in a balloon glass. When squeezing the oranges, try to include some pulp.
| Servings |
| 1 quart |
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This creamy sherbet has a fresh orange flavor and scent and is a refreshing dessert after eating hot and spicy foods. For an attractive presentation, serve the sherbet in a hollowed-out orange half or in a balloon glass. When squeezing the oranges, try to include some pulp.
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Ingredients
- 1 1/2 cups fresh orange juice
- 2 tbsp fresh lemon juice
- 2 tsp grated orange zest
- 2/3 cup sugar
- 1 1/2 cups low-fat milk or soy milk
Servings: quart
Units:
Instructions
- Combine all ingredients and chill. Freeze in an ice-cream maker according to manufacturer’s instructions. After the sherbet is frozen, let the mixture “ripen” in the ice cream maker’s cylinder for at least an hour in the refrigerator before serving. This makes the sherbet softer and easier to eat.
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Instructions
- Break the cinnamon stick into 3 pieces, and add to freshly ground coffee. Brew 8 cups in your coffee maker. Serve with milk and sugar if desired. Hot chocolate can also be prepared with ground cinnamon and powdered cocoa for a children’s drink.
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