South By Southwest Recipes

SOUTH BY SOUTHWEST

Steps:

• Place all ingredients in a food processor and puree until smooth. Transfer to a bowl and refrigerate for 2 to 3 hours before serving.
• Preheat oven to 400 degrees F.
• Sift cornmeal, flours and baking powder into a large bowl. Mix well.
• In a separate bowl, whisk together the soy milk, oil, salt, and syrup. Pour the wet ingredients into the dry, stirring just until the dry ingredients are moistened.
• Oil an 11-inch round cast iron skillet with the olive oil. Over high heat, heat the oil until it starts to smoke. Pour the batter into the heating skillet. Bake approximately 40 minutes, or until the cornbread is firm to the touch and a toothpick comes out clean. Let cool before slicing.
• Drain and rinse the beans. Place the beans in a medium saucepan with the bay leaves and add enough water to cover the beans by 1-inch. Cover and bring to a boil, then reduce the heat and simmer for 35 minutes. Add 1 teaspoon of salt in the last 5 minutes of cooking. Beans will still be tough. They will complete their cooking in the stew. Reserve both the beans and the cooking juices while completing the preparation of the stew.
• Over medium to high heat in a large pot heat the oil, onions and carrots, cook until softened, about 5 minutes. Add the celery, squash, bell peppers, jalapeno, and garlic, cook 5 minutes more. Add the okra, spices, remaining salt, and the tomato paste.
• In a food processor, puree the whole tomatoes with their juice until you have a tomato soup-like consistency. Stir the tomato mixture into the vegetables. Add the beans, the bean cooking juice, and the water or vegetable stock. Cover and simmer until beans are tender, about 20 minutes. Add the tamari and cilantro. Serve hot.
• Steam the greens about 2 to 3 minutes in a steamer basket. Set aside.
• Heat the oil and garlic in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the cooked greens and salt, tossing with the onions and garlic, cook until greens are softened, about 3 minutes. Sprinkle with the tamari and serve hot.

SOUTH BY SOUTHWEST STEW

Steps:

• In a large skillet, brown ground beef, pork and onions; drain well.
• Pour cooked meat into large slow cooker or large stock pot.
• Add all ingredients except beans, stir well to combine.
• Add beans, including the liquid from the cans; stir well.
• For slow cooker, put lid on, cook for 3 hours on high or 6 hours on low setting. For stockpot, bring to boil, reduce heat, cover and simmer, stirring occasionally, For 45 minutes or up to 3 hours.
• Serve garnished with cheddar cheese or queso fresco, thinly sliced jalapenos, sour cream, diced or sliced avacado, sliced green onions and/or corn chips.
• Refrigerate or freeze leftovers.

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Steps:

• Add all dressing ingredients to a blender, blend until smooth.
• In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
• Top with prepared dressing; toss to coat.
• Enjoy!

SOUTHWEST STEW

Steps:

• In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.

SOUTHWEST SALAD

Steps:

• Mix all salad ingredients together in large serving bowl.
• Mix all dressing ingredients together in a cup or small bowl.
• Toss with dressing or serve on the side.
• If preparing ahead of time, wait to add chips so they stay crisp.