South by Southwest Recipe

Posted by
Rate It!
South by Southwest
Add your photo!
Ingredients
6
Count
Nutrition
102
Calories
Total time
160
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Place all ingredients in a food processor and puree until smooth. Transfer to a bowl and refrigerate for 2 to 3 hours before serving.
  2. Skillet Corn Bread:
  3. 2 cups cornmeal
  4. 1 cup whole wheat pastry flour
  5. 1 cup unbleached white flour
  6. 3 tablespoons baking powder
  7. 2 cups soy milk
  8. 1/2 cup canola oil
  9. 1/2 teaspoon sea salt
  10. 1/3 cup maple syrup
  11. 3 tablespoons olive oil
  12. Preheat oven to 400 degrees F.
  13. Sift cornmeal, flours and baking powder into a large bowl. Mix well.
  14. 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.
  15. 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.
  16. Red Bean, Squash and Okra Stew:
  17. 3 cups dried red beans, soaked overnight
  18. 3 bay leaves
  19. 2 tablespoons sea salt
  20. 3 tablespoons olive oil
  21. 1 large onion, diced 1/2-inch
  22. 2 large carrots, diced 1/2-inch
  23. 4 stalks celery, diced 1/2-inch
  24. 2 small butternut squash, skinned and diced 3/4 inch
  25. 1 small red bell pepper, diced 1/2-inch
  26. 1 small green bell pepper, diced 1/2-inch
  27. 1/4 jalapeno pepper, minced (about 1 teaspoon)
  28. 1/4 cup minced garlic
  29. 4 cups diced okra or zucchini, 1/2-inch cubes
  30. 1 tablespoon chili powder
  31. 3 tablespoons dried sage
  32. 1 teaspoon crushed red pepper flakes
  33. 1 small (6-ounce) can tomato paste
  34. 2 cups canned whole tomatoes with juice
  35. 2 cups water or vegetable stock
  36. 1/4 cup tamari
  37. 1 cup minced cilantro leaves
  38. 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.
  39. 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.
  40. 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.
  41. Garlicky Greens:
  42. 1 bunch kale, trimmed, sliced diagonally into 1/4-inch strips (about 10 cups)
  43. 1 bunch collard greens, trimmed, sliced diagonally into 1/4-inch strips, (about 10 cups)
  44. 2 tablespoons olive oil
  45. 1/2 cup minced garlic
  46. 1 large onion, sliced thin (about 2 cups)
  47. 1/2 tablespoon sea salt
  48. 2 tablespoons tamari
  49. Steam the greens about 2 to 3 minutes in a steamer basket. Set aside.
  50. 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.
  51. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 102.37 Kcal (429 kJ)
Calories from fat 73.27 Kcal
% Daily Value*
Total Fat 8.14g 13%
Sodium 362.13mg 15%
Potassium 143.8mg 3%
Total Carbs 5.02g 2%
Sugars 0.57g 2%
Dietary Fiber 1.92g 8%
Protein 2.97g 6%
Vitamin C 10.9mg 18%
Iron 1.7mg 10%
Calcium 80.5mg 8%
Amount Per 100 g
Calories 214.32 Kcal (897 kJ)
Calories from fat 153.41 Kcal
% Daily Value*
Total Fat 17.05g 13%
Sodium 758.19mg 15%
Potassium 301.07mg 3%
Total Carbs 10.51g 2%
Sugars 1.2g 2%
Dietary Fiber 4.02g 8%
Protein 6.22g 6%
Vitamin C 22.8mg 18%
Iron 3.6mg 10%
Calcium 168.4mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 2.3
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top