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Side Dishes
Recipes and Tips
Calabacitas
1 medium zucchini, cubed
1medium yellow squash, cubed
1small sweet onion, chopped
1cup (250 ml) frozen whole kernel corn
1teaspoon (5 ml) oregano
1tablespoon (15 ml) olive oil Salt and pepper to taste
1.Place all ingredients in cooking dish.
2.Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.
Baked Beans
2(28 ounce/800 g) cans pinto beans, drained
1medium onion, chopped
1⁄2 cup (125 ml) brown sugar, packed
1tablespoon (15 ml) ground mustard
1cup (250 ml) ketchup Salt and pepper to taste
1.Place all ingredients in stoneware dish.
Serving Tip: Add 4 strips of cooked bacon, crumbled.
2.Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours.
Harvest Vegetable Ragout
1⁄2 pound (450 g) eggplant, peeled, cubed
1 teaspoon (5 ml) kosher salt
1 medium onion, chopped
1 small zucchini, cubed
1 small yellow squash, cubed
1⁄2 each: yellow, red, and green peppers, diced
1(15 ounce/400 g) can diced tomatoes, with juice
2tablespoons (30 ml) tomato paste
3garlic cloves, minced
1⁄2 teaspoon (2.5 ml) hot sauce
1 teaspoon (5 ml) salt
1⁄2 teaspoon (2.5 ml) freshly ground pepper
1tablespoon (15 ml) each: fresh parsley, and basil, minced
1.Place eggplant cubes in colander, sprinkle with kosher salt, drain.
2.Place onion, zucchini, squash, peppers, tomatoes, tomato paste, garlic, hot sauce, salt, and pepper in stoneware dish.
3.Rinse eggplant and pat dry; add to dish.
4.Stir all ingredients. Cover and cook on HIGH for 21⁄2 hours or MEDIUM for 4 hours.
5.Stir in parsley and basil 15 to 20 minutes before serving.
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