Community Kitchen – February 6th

Mexican Coleslaw

2 carrots – grated
1/4 of a head cabbage – sliced thinly
1 pepper sliced
1/2 red onion – finely sliced
1 cup cilantro – chopped
1/2 cup feta – crumbled

Dressing
1/4 cup oil
1/4 cup lime juice
1 tbsp of sugar
1 garlic clove – minced
1 tsp cumin
1/2 tsp coriander 1/2 tsp smoked paprika
salt and pepper to taste
 

1.) Place all chopped veggies in a bowl
2.) Mix dressing in a small bowl
3.) Toss salad with just enough dressing to coat the vegetables
4.) Sprinkle with salt and pepper
5.) Sprinkle with crumbled feta

Tex-Mex Creamy Pasta

1/2 pound ground beef
1 onion
3 cloves garlic – minced
1 pepper – chopped
2 tsp chili powder
1/2 tsp smoked paprika
1 tsp cumin 1 tsp oregano 1/2 tsp salt
2 cups diced tomatoes
2 cups beef broth
8 ounces of pasta
1 cup of corn
1/2 cup Greek yogurt
1/2 can black beans
1 1/2 cups grated cheddar cheese
1/2 cups cilantro

1.) In a large pot, cook beef until brown. Remove to a plate
2.) In the same pot, cook onions until soft
3.) Add the peppers and garlic and cook for 2-3 minutes
4.) Add the spices, cook 1 minute
5.) Add the tomatoes and the stock. Bring to a simmer
Add the pasta and simmer until pasta is tender. You may need to stir every few minutes
6.) Stir in the corn, yogurt, beans, and cheddar cheese
8.) With the heat on low, cover with a lid and continue cooking for 5-10 minutes before serving.
9.) Sprinkle with cilantro
*For a vegetarian version, leave out the ground beef. Use vegetable broth instead of beef and add 1 full can of beans