Food tips

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Lamb-And-Black Bean Chili

	Category	Lamb Recipes
	Views	16
	Ratings	0

Ingredients And Procedures

11 corn (6 inch) tortillas

3 tablespoons blanched almonds

2 tablespoons sesame seeds

1/4 cup unsalted pumpkinseed kernels

1 1/2 pounds lean boned leg of lamb

cooking spray 1 cup chopped onion

2 tablespoons seeded jalapeno pepper -- minced

3 garlic doves -- minced

1 tablespoon chili powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground cumin

1/2 cup water

43 1/2 ounces no-salt-added whole tomatoes -- undrained and

-- chopped --3 cans 1 ounce sweet baking chocolate -- chopped

45 ounces black beans -- drained

--3 cans

1. Preheat oven to 350 oF. 2. Place 6 corn tortillas on a large baking sheet; b ake at 350 oF for 8 minutes or until crisp. Repeat procedure with remaining 5 t ortillas; set aside. 3. Place almonds and sesame seeds on a large baking sheet; bake at 350o for 5 minutes. Add pumpkinseed kernels; bake an additional 10 min

utes. 4. Combine 1 toasted corn tortilla, almonds, sesame seeds, and pumpkinsee d kernels in a food processor; process until mixture is finely ground. Spoon mi xture into a bowl; set aside. 5. Trim far from leg of lamb; cut lamb into 3/4 i nch cubes. Coat a large Dutch oven with cooking spray, and place over medium-hi gh hear until hot. Add lamb cubes, and saute 5 minutes or until meat is lightly browned. Drain in a colander, and set aside. Wipe drippings from pat with a pa per towel. 6. Recoat pan with cooking spray; place over medium heat until hot. Add onion, jalapeno pepper, and garlic; saute 3 minutes. Add chili powder, cinn amon, cloves, and cumin; saute 1 minute. 7.! ! Place onion mixture in a food processor; add 1/2 cup water, and process until smooth. Return pureed onion mixture to Pan. 8. Place chopped tomatoes in Food p rocessor, and process until smooth. Pour pureed tomatoes into pan. Add ground t ortilla mixture and chocolate to pan, and cook over low heat 4 minutes or until chocolate melts, stirring constantly. 9. Return lamb to pan; cover and simmer 1 hour and 15 minutes, stirring occasionally. Add black beans; cover and simmer 15 minutes. Serve with remaining toasted tortillas.

Per serving: 1 B, 3 P/M, 1 FA, 1 FR/V, 60 C.

CAL 351 (26% from fat); PRO 25.7 g; FAT 10.3 g (sat 2.8 g); CARB 41.3 g; FIB 5. 7 g; CHOL 45 mg; IRON 4.8 mg; SOD 304 mg; CALC 158 mg.

Rate this recipe!

Post this recipe to your site

<h1>Lamb-And-Black Bean Chili</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>11 corn (6 inch) tortillas 3 tablespoons blanched almonds 2 tablespoons sesame seeds 1/4 cup unsalted pumpkinseed kernels 1 1/2 pounds lean boned leg of lamb cooking spray 1 cup chopped onion 2 tablespoons seeded jalapeno pepper -- minced 3 garlic doves -- minced 1 tablespoon chili powder 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground cumin 1/2 cup water 43 1/2 ounces no-salt-added whole tomatoes -- undrained and -- chopped --3 cans 1 ounce sweet baking chocolate -- chopped 45 ounces black beans -- drained --3 cans 1. Preheat oven to 350 oF. 2. Place 6 corn tortillas on a large baking sheet; b ake at 350 oF for 8 minutes or until crisp. Repeat procedure with remaining 5 t ortillas; set aside. 3. Place almonds and sesame seeds on a large baking sheet; bake at 350o for 5 minutes. Add pumpkinseed kernels; bake an additional 10 min utes. 4. Combine 1 toasted corn tortilla, almonds, sesame seeds, and pumpkinsee d kernels in a food processor; process until mixture is finely ground. Spoon mi xture into a bowl; set aside. 5. Trim far from leg of lamb; cut lamb into 3/4 i nch cubes. Coat a large Dutch oven with cooking spray, and place over medium-hi gh hear until hot. Add lamb cubes, and saute 5 minutes or until meat is lightly browned. Drain in a colander, and set aside. Wipe drippings from pat with a pa per towel. 6. Recoat pan with cooking spray; place over medium heat until hot. Add onion, jalapeno pepper, and garlic; saute 3 minutes. Add chili powder, cinn amon, cloves, and cumin; saute 1 minute. 7.! ! Place onion mixture in a food processor; add 1/2 cup water, and process until smooth. Return pureed onion mixture to Pan. 8. Place chopped tomatoes in Food p rocessor, and process until smooth. Pour pureed tomatoes into pan. Add ground t ortilla mixture and chocolate to pan, and cook over low heat 4 minutes or until chocolate melts, stirring constantly. 9. Return lamb to pan; cover and simmer 1 hour and 15 minutes, stirring occasionally. Add black beans; cover and simmer 15 minutes. Serve with remaining toasted tortillas. Per serving: 1 B, 3 P/M, 1 FA, 1 FR/V, 60 C. CAL 351 (26% from fat); PRO 25.7 g; FAT 10.3 g (sat 2.8 g); CARB 41.3 g; FIB 5. 7 g; CHOL 45 mg; IRON 4.8 mg; SOD 304 mg; CALC 158 mg. </TD></TR></TBODY></TABLE> 
 More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>