FANDOM


m (clean up, replaced: fresh lime juice → fresh lime juice)
 
(6 intermediate revisions by 3 users not shown)
Line 1: Line 1:
 
 
 
Mexican Vegetable Bowl
 
Mexican Vegetable Bowl
   
   
Serving Size : 6
+
Serving Size : 6
   
*4 Teaspoons [[olive oil]]
+
* 4 Teaspoons [[olive oil]]
*3 Medium [[onions]] -- Chopped
+
* 3 Medium [[onion]]s -- Chopped
*2 Medium [[carrots]] -- Sliced
+
* 2 Medium [[carrot]]s -- Sliced
*2 Cloves [[garlic]] -- Crushed
+
* 2 Cloves [[garlic]] -- Crushed
*1 Jalape?o [[pepper]] -- Seeded And Minced
+
* 1 Jalape?o [[pepper]] -- Seeded And Minced
*12 Ounces [[red potatoes]] -- Scrubbed And Diced
+
* 12 Ounces [[red-skinned potato|red potatoes]] -- Scrubbed And Diced
*1 (14.5-Ounce) Can [[vegetable broth]]
+
* 1 (14.5-Ounce) Can [[vegetable stock|vegetable broth]]
*4 Cups [[water]]
+
* 4 Cups [[water]]
*2 Cups Frozen [[corn]] -- Thawed
+
* 2 Cups Frozen [[corn]] -- Thawed
*1/2 Teaspoon [[lime]] Zest
+
* 1/2 Teaspoon [[lime]] Zest
*1/3 Cup [[fresh lime juice]]
+
* 1/3 Cup fresh [[lime juice]]
*1 Cup Loosely Packed Chopped [[cilantro]]
+
* 1 Cup Loosely Packed Chopped [[cilantro]]
*1 Haas [[avocado]] -- Diced
+
* 1 Haas [[avocado]] -- Diced
   
 
Baked, Broken [[corn]] Chips -- For Garnish
 
Baked, Broken [[corn]] Chips -- For Garnish
   
   
Heat [[oil]] in a Dutch Oven Over Medium-High Heat Until Hot. Add [[onions]],[[carrots]], [[garlic]], And Jalape?o And Cook 15 Minutes or Until Vegetables AreGolden, Stirring Occasionally. Add [[potatoes]], Broth, And [[water]]. Heat ToBoiling Over Medium-High Heat. Reduce Heat to Low; Cover And Simmer 5Minutes. Add [[corn]]; Cover And Simmer 5 Minutes or Until [[potatoes]] Are Tender.Stir in [[lime]] Zest And Juice And [[cilantro]]. Ladle Into 6 Bowls; Top WithAvocado. Sprinkle With [[corn]] Chips.
+
Heat [[oil]] in a Dutch Oven Over Medium-High Heat Until Hot. Add [[onion]]s,[[carrot]]s, [[garlic]], And Jalape?o And Cook 15 Minutes or Until Vegetables AreGolden, Stirring Occasionally. Add [[potato]]es, Broth, And [[water]]. Heat ToBoiling Over Medium-High Heat. Reduce Heat to Low; Cover And Simmer 5Minutes. Add [[corn]]; Cover And Simmer 5 Minutes or Until [[potato]]es Are Tender.Stir in [[lime]] Zest And Juice And [[cilantro]]. Ladle Into 6 Bowls; Top WithAvocado. Sprinkle With [[corn]] Chips.
  +
   
  +
== contributed by : ==
  +
* [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
   
==contributed by :==
+
[[Category:Avocado Recipes]]
* [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
+
[[Category:Cathy's Recipes]]
[[category:catsrecipes]] [[Category:Lime juice Recipes]] [[Category:Red-skinned potato Recipes]] [[Category:Olive oil Recipes]] [[Category:Vegetable broth Recipes]] [[Category:Onion Recipes]] [[Category:Potato Recipes]] [[Category:Carrot Recipes]] [[Category:Garlic Recipes]] [[Category:Lime Recipes]] [[Category:Cilantro Recipes]] [[Category:Pepper Recipes]] [[Category:Corn Recipes]] [[Category:Oil Recipes]] [[Category:Water Recipes]] [[Category:Avocado Recipes]]
+
[[Category:Corn Recipes]]
  +
[[Category:Lime Recipes]]
  +
[[Category:Lime juice Recipes]]
  +
[[Category:Potato Recipes]]
  +
[[Category:Red-skinned potato Recipes]]
  +
[[Category:Vegetable stock and broth Recipes]]

Latest revision as of 17:55, March 7, 2011

Mexican Vegetable Bowl


Serving Size : 6

Baked, Broken corn Chips -- For Garnish


Heat oil in a Dutch Oven Over Medium-High Heat Until Hot. Add onions,carrots, garlic, And Jalape?o And Cook 15 Minutes or Until Vegetables AreGolden, Stirring Occasionally. Add potatoes, Broth, And water. Heat ToBoiling Over Medium-High Heat. Reduce Heat to Low; Cover And Simmer 5Minutes. Add corn; Cover And Simmer 5 Minutes or Until potatoes Are Tender.Stir in lime Zest And Juice And cilantro. Ladle Into 6 Bowls; Top WithAvocado. Sprinkle With corn Chips.


contributed by : Edit

Community content is available under CC-BY-SA unless otherwise noted.