Southwestern Chili

Southwestern Chili

1 T canola oil

1 large yellow onion, diced

1 yellow or red bell pepper, seeded and diced

1 medium zucchini, diced

2 cloves garlic, minced

2 c. fresh or frozen corn kernels

1 15 oz. can white kidney (cannellini) beans, or navy beans, drained

1 15-oz. can crushed tomatoes

2 T dried parsley

2 tsp. ground cumin

1-3 tsp. chili powder (to taste)

½ tsp. salt

½ tsp. ground black pepper

2 T chopped fresh cilantro

Heat oil in large saucepan. Add onion, bell pepper, zucchini and garlic. Cook over medium heat until vegetables are tender, stirring occasionally, 8 to 10 minutes. Stir in corn, beans, stewed and crushed tomatoes and dried seasonings; bring to simmer. Cook uncovered over low heat, stirring occasionally, about 20 minutes.

Remove chili from heat; stir in cilantro. Let stand 5 to 10 minutes before serving. Serve with a sprinkle of tofu cheese and corn tortillas if desired. (Serves 6)

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Sauteed Rainbow Trout over Tomato Bell Pepper Sauce

Fresh fillets of rainbow trout

Olive oil

Milk

Drake’s Crispy Fry Mix

Paprika

Dip fillets in milk and then dust in Drake’s Crispy Fry Mix. Dust with paprika. Heat olive oil in sauté pan. Sauté fillets on medium heat until golden brown, frying flesh side first and then turning to skin side; 2-3 minutes per side.

Note: Lake Superior white fish, tilapia, sole, walleye or lake trout can be substituted for the rainbow trout.

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Monahan’s Seafood Market

Mike Monahan

Tomato Bell Pepper Sauce

1 pound plum tomatoes, seeded and chopped coarsely

1 red pepper, seeded, blanched for 5 minutes in boiling water, pureed in processor.

1 T olive oil

1 clove garlic, minced

1 bay leaf

3-4 T tomato paste

Salt and freshly ground black pepper to taste

Heat olive oil, add garlic, sauté slightly (don’t brown). Add tomatoes and bay leaf. Simmer for 5 minutes. Stir in tomato paste; season with salt and pepper. Remove bay leaf and cool or serve. (Yield: 1 quart)

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Monahan’s Seafood Market

Mike Monahan

Honey Whole-Wheat Bread

1 ½ c. white high gluten flour

1 ½ c. white bread flour

1 ½ c. whole-wheat bread flour

1 c. water

1 T clover honey

1 T oil

1 T active yeast

1 tsp. salt

Mix yeast, water, oil, honey and salt in mixing bowl. Let stand five minutes. Add flour mix until dough pulls away from sides of bowl. Add white flour as needed. Remove dough from bowl and knead on flour dusted surface for several minutes. Place dough in greased bowl and let rise in warm place for one hour. Remove dough from bowl and knead again for several minutes. Shape dough into ball and place on greased cookie sheet or in greased 1 1/2-pound bread pan. Let stand in warm place for one hour. Bake at 350° for 35 to 45 minutes.

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Fireside Market & Deli

Joe and Dave Campbell

But, I Don’t Cook

If you are not into cooking, you can always buy. Here is where we got these great Lenten ideas:

Tomato Bell Pepper Sauce, fish fillets and Drake’s Crispy Fry Mix can be purchased at Monahan’s Seafood Market, 407 North Fifth Ave., Ann Arbor, MI 48104; (734) 662-5118

Honey Whole Wheat Bread is available at Fireside Market & Deli, 410 West Huron St., Ann Arbor, MI 48103; (734) 996-4575