Tuesday Taste Tempter 11.11.08

Posted: Tuesday, November 11, 2008 8:45 pm

Today’s recipes have been submitted by Southeast United Dairy Industry Association. White Bean Chowder with Milk 2 teaspoons vegetable oil 1 cup chopped onion 2 teaspoons minced garlic 2 (15-ounce) cans white cannellini or Great Northern beans, drained 1 (4-ounce) can diced green chilies 1 cup frozen corn kernels 1/2 cup grated carrot 1/4 cup diced celery 1 cup low–sodium chicken broth 1 tablespoon ground cumin 2 teaspoons chili powder 1/2 teaspoon salt (optional) 2 cups fat-free or low-fat milk 1 tablespoon cornstarch 1 cup shredded reduced-fat Cheddar cheese, divided 4 tablespoons fresh chopped cilantro (optional) In a large saucepan, stir together oil, onion and garlic over medium heat until onion is softened, about 5 minutes. Add 1 can of beans and mash into onion mixture with a potato masher or a slotted spoon (mixture will be chunky). Stir in second can of beans, green chilies, corn, carrot, celery, chicken broth, cumin, chili powder and salt, if desired; bring mixture to a simmer. Blend cornstarch into milk and stir into chowder; bring slowly to a boil, stirring frequently. Reduce heat and simmer 5 minutes, or until corn and celery are tender and mixture thickens. Stir in 1 cup of the cheese just until melted. Serve in individual bowls and top with fresh chopped cilantro, if desired. Southwestern Taco Dips 2 teaspoons chili powder 16 ounces spicy fat-free refried beans 1/3 cup chunky medium salsa 8 ounces plain fat-free or low-fat yogurt 1 cup finely chopped iceberg lettuce 1 cup shredded reduced-fat Mozzarella cheese 1 cup shredded reduced-fat Cheddar cheese 1 tomato, seeded and chopped 1/3 cup sliced green onion, including tops 2 tablespoons chopped black olives Stir chili powder into beans and spread evenly onto a clear pie dish. Spread yogurt over the bean dip, then spread the salsa over the yogurt, leaving a narrow border around each layer’s edge. Scatter lettuce over yogurt mixture. Sprinkle Mozzarella and Cheddar cheese over lettuce and top with tomato, green onion and olives. Published in The Messenger 11.11.08

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