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January 15, 2014
2014 s p e c i a l e o iiio n
Chorizo Stuffed Bell Peppers
Bell peppers are stuffed with a spicy blend of
chorizo, onions, garlic, fresh herbs,
Worcestershire, three kinds o f cheese, and rice.
Makes 6 servings.
Ingredients:
• 6 bell peppers, tops cut off and seeded
• 1 pound chorizo sausage
• 1 stalk celery, minced
• 1 carrot, minced
• 1/2 cup chopped onion
• 4 cloves garlic, minced
• salt and pepper to taste
• 1 (14.5 ounce) can whole peeled tomatoes,
chopped
• 1 tablespoon Worcestershire sauce
• chopped fresh parsley
• chopped fresh basil
• 1/2 cup uncooked long grain rice
• 1/2 cup water
• 1/3 cup shredded Monterey Jack cheese
• 1/3 cup shredded Cheddar cheese
• 1/3 cup shredded Mozzarella Cheese
• 1 (10.75 ounce) can tomato soup
Directions:
1. Bring a large pot of water to boil. Place peppers
in boiling water, and cook 5 minutes. Remove, and
set aside to cool.
2. Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, cook chorizo until almost brown.
Drain fat. Stir in celery, carrots, onions, and garlic.
Cook until soft, about 5 minutes. Season with salt
Baked Tortilla Chips
Tasty baked tortilla chips you make at home that are much better than
store bought chips. Makes 6 servings.
Ingredients:
and pepper. Stir in tomatoes, Worcestershire sauce,
parsley, basil, rice, and water. Cover, and simmer
until rice is cooked, about 15 minutes. Remove from
heat, and mix in Monterey Jack, Cheddar, and
Mozzarella cheeses.
3. Place peppers upright on a baking sheet. Stuff
each pepper with the chorizo mixture. Sprinkle extra
cheese on top.
4. In a small bowl, combine tomato soup with just
enough water to give the soup the consistency of
gravy. Pour generously over peppers. Cover with
foil.
5. Bake in preheated oven about 30 minutes.
1(12 ounce) package com
tortillas
• 1 tablespoon vegetable oil
• 3 tablespoons lime juice
• 1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut each tortilla into 8 chip sized wedges and arrange the wedges in
a single layer on a cookie sheet.
3. In a mister, combine the oil and lime juice. Mix well and spray each
tortilla wedge until slightly moist.
4. Combine the cumin, chili powder and salt in a small bowl and
sprinkle on the chips.
5. Bake for about 7 minutes. Rotate the pan and bake for another 8
minutes or until the chips are crisp, but not too brown. Serve with
salsas, garnishes or guacamole.
SEASONS
• BEAUTY IN.
DIVERSITY
At New Seasons Market, we celebrate choice and the simple, yet invaluable, freedom
to be who you are—because from apples to oranges, we're all in this together.
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