4 Recipes For The Best Darn Mexican Feast Ever – Perfect For Parties!
Katherine’s Especially-For-Parties-And-Game-Days Spicy Layered Bean Dip
A layered dip can be made any way you wish, with each ingredient and recipe personalized to your tastes. This is the way I like to do it!
Everything except my Spicy “Re-Fried” Bean Dip and my “Chili Non Carne” can be bought pre-made at the grocery store these days. You can usually find Fresh Salsa and even Guacamole in the refrigerator sections. But I have great, quick and simple recipes (below) for both, if you are so inclined.
Instructions for Layering:
Use the amount of each layer that you prefer, or the amount that fits your bowl. Layer the ingredients in the order you like best. Use the leftovers as delicious lunches and dinners for days to come!
Ingredients:
Spicy “Re-Fried” Bean Dip OR Katherine’s Chili Non Carne (see both recipes below)
Low Fat Cheddar or Monterey Jack Cheese, Grated
Mild Guacamole, at least triple the recipe (below)
1 Quart Plain, Nonfat Greek Yogurt (I like Fage the best)
Fresh Salsa (see recipe below)
Sliced olives (optional)
Use a glass dish, if available, so all the beautiful layers are visible. First, pour the hot or warm Bean Dip or the Chili Non Carne into the dish, then sprinkle grated low fat cheddar or jack cheese (if this is the next layer, it will melt). Next, spread a double or triple recipe of the Guacamole, then a layer of Plain Greek Nonfat Yogurt over that. Top with the Fresh Salsa. If desired, decorate with sliced olives.
Katherine’s Spicy “Re-Fried” Beans
This is a delicious, spicy crowd pleaser!
Ingredients:
1-1/2 Cups Dry Red Kidney Beans or Black Beans (use about 4 cups, if the beans are already cooked or if they are canned)
1 to 2 Tbsp Canola Oil
1-1/2 Onions
1 Tbsp Salt (only 1 tsp, to taste, if using canned beans)!
3 Cloves Garlic, Minced, to taste
1 Cup Peeled, Chopped Italian Plum Tomatoes (You can buy them already chopped)
2 Small Jalapeño Peppers, seeded and minced (wear gloves!)
2 Tbsp Lemon Juice
1/4 tsp Cinnamon
1/8 tsp Cloves
Top with Low or Reduced Fat Grated Monterey Jack or Cheddar Cheese, if desired
In a very large skillet over a low flame, heat the canola oil and sauté remaining onion, chopped, and the garlic until soft and golden; about 15 minutes. Add the spices and jalapeño peppers, simmer a few more minutes. Next, add the tomatoes and lemon juice.
Pour the canned beans, together with their liquid, into the seasonings and stir. Over a low flame, and stirring often, cook the beans together with the seasonings until the mixture is quite thick, but still moist. Time will vary, but it could take as long as 45 minutes. If the beans become too dry, just add a little water. Sprinkle with the grated cheese, if desired. Use as a dip, as a side dish or in a burrito.
If using canned beans, start the recipe at paragraph #2 and use less salt.
Adapted by Katherine Tallmadge from The Vegetarian Epicure by Anna Thomas
Katherine’s You-Won’t-Belive-There’s-No-Meat Chile
(excerpted from Diet Simple: 195 Mental Tricks, Substitutions, Habits & Inspirations (LifeLine Press)
Try making this recipe a day ahead of time so the flavors and textures have a time to develop. I love this simple, quick chili recipe. It’s meatless but you don’t miss the meat because it’s so flavorful and the meat-like texture is deceptive. You should use the amount of garlic or chili powder that appeals to you. I like it hot and spicy! I double the recipe, using a whole pound of dried black beans, so I have plenty for the week. I use this dish as a lunch or dinner alongside a green salad. I also serve it at parties as a dip next to my fresh tomato salsa, nonfat Greek yogurt, and guacamole. It’s perfect rolled up in a tortilla or stuffed in a taco with some reduced fat cheese.
Sometimes I make the recipe without tomatoes. Give it a taste and decide for yourself. You don’t want the tomatoes to take over the flavors. I don’t use garlic.
Serves at least 6 as a main course, or many more servings as a dip
1 Cup Water (To Hydrate the Bulgur)
1/2 Cup Bulgur (Cracked Wheat)
1 to 2 Tbsp Canola Oil
1 Large Onion, Chopped
1 Large Fresh Green Pepper, Chopped in Large chunks
2 Seeded Jalapeño Peppers, minced
3 Large Garlic Cloves, Minced (more or less) – Optional
1-1/2 Tbsp Hot Chile Powder
1-1/2 Tbsp Chipotle Chili
Dash of smoked paprika, called “Pimentón,”
Pinch of Cinnamon
1 lb. dry Black Beans, or 2 lbs. canned (whichever is preferred)
1 28- oz. Can Chopped Italian Plum Tomatoes, drained, to taste
Salt and Pepper, to taste
Place the bulgur in a microwavable bowl. Add the boiled water. Place in microwave for a couple of minutes. Keep in the microwave while it fluffs up. Set aside.
Heat the oil. Sauté the onions, green peppers, jalepeño peppers, and garlic in the oil over low heat in a large pot until soft, 15 or more minutes.
Add the spices to the sautéd vegetables and cook a little longer – perhaps a minute.
Add the bulgur and beans. Simmer slowly over low to medium heat until flavors are well blended and vegetables are cooked to the desired consistency … a few minutes or longer, if desired. Adjust seasonings to your preference. Since many canned items were used, additional salt will probably not be needed.
Add the chopped tomatoes
NOTE: Best if made in advance or, ideally a day in advance to meld the flavors
Katherine’s Spicy Fresh Mexican Salsa
excerpted from Diet Simple: 195 Mental Tricks, Substitutions, Habits & Inspirations (LifeLine Press)
Fresh salsa – Pico de Gallo – doesn’t really need a recipe. These are proportions I have found pleasing. But you may want your salsa, with more or less onions, more spice, sweeter (use half tomatoes and half watermelon), parsley instead of cilantro… The options are endless.
Ingredients
1 large onion, peeled and chopped (about ½ pound)
2 lbs. fresh tomatoes, peeled, seeded and chopped (start with about 3-1/2 lbs.) (Use canned tomatoes, if good tomatoes aren’t available) NOTE: I don’t bother peeling or seeding!
3 – 4 jalapeño peppers (1 – 2 ounces), to taste
¼ cup chopped fresh cilantro
½ tsp salt, or to taste
3 – 4 Tbsp fresh lime juice or the juice from 1 – 2 limes (optional. I often skip the limes)
Add the onion to the tomatoes. Finely chop 2 of the jalapeño peppers to start with. Taste. If you desire more heat, add 1 – 2 more jalapeños. Mix in the cilantro. Add the salt depending on your taste. Mix in the lime juice.Simple Guacamole
Katherine’s Basic Guacamole
There a a million recipes for Guacamole. You can keep it mild, or make it hot by adding hot peppers. Throwing in fresh salsa makes it chunky and yummy, too.
12 Servings
Ingredients
2 ripe avocados
1/3 cup chopped fresh cilantro
2 Tbsp lime juice
¼ tsp salt, or to taste
freshly ground black pepper, to taste
Cut avocados in half lengthwise and pull out the pits. Scoop out the meat. Place ina medium bowl and mash, keeping some large chunks. Mix in the cilantro, lime juice, salt and pepper. Taste to adjust seasoning.
Now, relax and have some FUN!
