Hominy San Juan

August 22, 2007

Posted by Mary R.

Colorado Cache Cookbook p 223)

1 16 oz can white hominy
1 c sour cream
1 4-oz can chopped, mild green chiles*
1 c grated Cheddar cheese
salt to taste

Drain hominy and place in a saucepan.  Add sour cream, chiles and cheese and mix over low heat.  Add salt.  Place in an ungreased 1 quart casserole and bake uncovered at 375 for 20 minutes

*As noted by Matthew (I think) it’s chili time so rather than mild canned, I suggest you get yerself some spicy roasted Hatch chiles instead!


ok, so back in my bachelor days my cooking methods didn’t come from these so called “recipes”.  or “cookbooks”. it centered around wrapping shit in tortillas and putting it in my mouth.
so here’s one of my favorites.  and you don’t have to measure things or struggle with the differences between tsps and tbsps…

stupid easy sweet potato burritos!

get yosef some:
1-2 big old sweet potatoes
can o black beans
fresh cilantro
crumbled feta
(wheat?) tortillas
curry powder
salsa optional

take some sweet potatoes, bake them until they’re not quite done (or nuke them if you’re really lazy).  then cut them into little cubes.  sautee them in a pan with a little curry powder, maybe some sugar if you feel frisky.

heat up some black beans, maybe a nice organic kind with cilantro/jalapeno undertones or something.

take your tortilla (i like to nuke em 20 sec w/ damp paper towel on top, plop down some beans, curried sweet pots, crumbled feta, cilantro (yes!) and maybe some salsa.

oh my goodness.

Hominy Chili with Beans

August 16, 2007

Posted by Greg R.


2 teaspoons vegetable oil
2 teaspoons bottled minced garlic
4 teaspoons chili powder
1 teaspoon ground cumin
1 (15.5-ounce) can white hominy, drained
1 (15-ounce) can red beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained and chopped
1/4 cup low-fat sour cream
1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese
4 teaspoons minced fresh cilantro

Preparation time: 5 minutes Cooking time: 18 minutes

Heat oil in a large saucepan over medium heat. Add garlic; saute 1 minute. Stir in chili powder and next 5 ingredients (chili powder through stewed tomatoes); bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Spoon 1-1/4 cups chili into each of 4 bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon cheese, and 1 teaspoon cilantro. Yield: 4 servings. Note: If hominy is not available, you can substitute 1 (11-ounce) can vacuum-packed white corn or 1 (15.25-ounce) can whole-kernel corn, drained. Hominy imparts a distinctive flavor remarkably different from that of corn, so if you use corn, know that the dish will be more like a basic chili with beans.

CALORIES 271 (23% from fat); FAT 6.8g (sat 2.6g, mono 2g, poly 1.8g); PROTEIN 11.7g; CARB 42.9g; FIBER 5.5g; CHOL 10mg; IRON 4.1mg; SODIUM 452mg; CALC 202mg

Posted by Matthew B. and Erika C.


3 tbsp. Canola Oil

1 1/2 cup Onion

2 cloves Garlic

2 tsp Paprika

1 tsp Cumin

1/2 tsp. Pepper

1 tsp Salt

3 cups Chicken (we also use Tempeh)

1/2 cup cilantro

1 cup Jack Cheese

2 cup Cheddar Cheese

2 cups tomatillo  sauce

8 corn tortillas

1 1/2 cups sour cream

1/2 cup (can) chopped green chilies


Preheat oven to 350.  Saute onion, garlic and spices and chicken (or tempeh) Assemble casserole like a lasagna adding in the mixture, cheese, sauces and green chili to each layer.  We usually make about 3 layers.  Cook for 25 minutes and enjoy

From the  Whole Foods Cookbook

Mateo Relleno Casserole

August 16, 2007

Posted by Matthew B. and Erika C.


3 eggs

2 1.2 tbsp floor

3/4 milk


Cheese (Monterey Jack or Moz are good)

Can of Enchilada Sauce


Get enough chilies to fill your baking dish.  Peel chilies, fill with cheese and lay on grease dish.  Pour on top your mixture of eggs, flour and milk (you can adjust proportions to get a good consistency.   Bake 30 min at 350 degrees, add enchilada sauce and heat until it bubbles with goodness.  Eat.