Bringing Elegance to Complexity

Unfolding Blossom
  <HOME>   <BIO>   <CV>   <GALLERY>   <LIFELINES>
Lifelines
GalleriesView Picture Galleries GroupsSee Event Groups All EventsShow all events SearchSearch for something TagGraphRelation Graph of events Show PeopleShow events for people Show PlacesShow events for locations Show CodeShow links Show LinksShow code and programs Show RecipesShow all recipes
tag_title
icon for NACHONIGHTNacho Night Updated: 2004-11-18 00:02:07
tag_info
Author: Patrick Audley News On: Monday, November 10th, 2003
tag_desc

This is a great vegetarian recipe for a party or just having guests over. Elizabeth and I have been refining this recipe for the last year and a half and are very happy with it. I’ve included my margarita recipe as well Happy
tag_peroid APPROX: 2003-11
tag_images
  MMMmmm nachos  
photo_corners, creates a border around the imagephoto_corners, creates a border around the imagephoto_corners, creates a border around the image
photo_corners, creates a border around the image photo_corners, creates a border around the image photo_corners, creates a border around the image
photo_corners, creates a border around the image photo_corners, creates a border around the image
photo_corners, creates a border around the image photo_corners, creates a border around the image
photo_corners, creates a border around the imagephoto_corners, creates a border around the imagephoto_corners, creates a border around the image
Dated: 2003/11/09
tag_recipe

Nacho Night
Servings: 4 Cooking Time: 20
Authour: Patrick Audley and Elizabeth Farrell Preparation Time: 45

Instructions

Ingredient selection:


Try to get pinto beans that aren't packed in sugar as these won't taste as good as those packed in plain water. For tortilla chips, make sure that you get ones that aren't flavoured; don't buy them if they have more than three or four ingredients. We use Doritos and they work well. If you don't have Cointreau you can use Triple Sec or another orange brandy.

Preperation:


Squeeze all the limes and set the juice aside. Open the pinto beans and let them drain. Peel the onions. Preheat the oven to 250C.

Guacamole:


Peel the avocados and place them in a large bowl. Wash the cilantro, cut off the bottom of the stems and add them to the bowl. Peel the garlic cloves and add to the bowl along with 3 oz of lime juice. Puree the contents of the bowl until you get a nice smooth texture.

Salsa:


Place the tomatoes and 2 onions into a large bowl. Add 3oz of lime juice, the tomato paste and vinegar. Add as many jalapenos as you'd like. Puree the contents until you're happy with the texture.

Chips:


Grate the cheddar cheese and drain a jar of jalapenos. Place a layer of tortilla chips in a large pan and cover with cheese. Sprinkle some jalapenos over the cheese. Repeat until you have no more chips. This seems to work best if you have three layers. Place in the oven and check periodically. When the cheese on the top is just turning brown remove from the oven.

Margarita:


Take all the remaining lime juice and place in it a blender. Add 3 oz of tequila and 2 oz of cointreau. I like my margaritas with strawberries, if you'd like to try it that way then add them now. Fill the blender with 10 or so ice cubes. Blend until all the ice has broken up. Chill until serving.

Refried Beans:


Toast 2 tsp. cumin seeds and 2 tsp. cilantro seeds. Grind them in a mortar and pestle until finely ground. Slice 2 onions and saute them in 4 tbsp. butter until they are wilted and golden. Add in the drained pinto beans and the ground spices. Add a 1tsp. of salt. Saute while stirring until thick but not dry. Remove from heat and puree.

Serve :)

Ingredients

4 large, ripe avocados
4 large onions
180 g pickled jalapenos
480 g canned pinto beans
30 g cilantro (coriander)
200 g cheddar cheese
300 g tortilla chips
2 cloves garlic
10 medium limes
6 medium tomatoes
1 tbsp. tomato paste
1 tsp. vinegar
3 oz Tequila
2 oz Cointreau
8 medium strawberries
10 cubes ice
4 tbsp. butter
1 tsp. salt
2 tsp. cumin seeds
2 tsp. coriander seeds

Nutrition Facts (estimated per serving)

protein 30.61 g  
total lipid (fat) 51.42 g  
carbohydrate, by difference 119.15 g  
energy 1078.08 kcal  
energy 4510.90 kj  
fiber, total dietary 23.98 g  
calcium, ca 699.32 mg  
iron, fe 8.94 mg  
magnesium, mg 194.37 mg  
phosphorus, p 714.19 mg  
potassium, k 1704.60 mg  
sodium, na 2551.43 mg  
zinc, zn 4.80 mg  
copper, cu 0.83 mg  
manganese, mn 1.42 mg  
selenium, se 24.48 mcg  
vitamin a, iu 3719.20 IU  
tocopherol, alpha 1.55 mg  
vitamin e 5.09 mg_ATE  
thiamin 0.51 mg  
riboflavin 0.64 mg  
niacin 3.80 mg  
vitamin b-6 0.98 mg  
folate, total 189.25 mcg  
vitamin b-12 0.43 mcg  
folate, food 189.25 mcg  
fatty acids, total saturated 21.97 g  
phytosterols 52.37 mg  
fatty acids, total monounsaturated 20.58 g  
fatty acids, total polyunsaturated 4.85 g  
vitamin d 13.95 IU  
alcohol, ethyl 11.61 g  

These numbers are estimated values drawn from USDA published values. They are a guideline only and will vary greatly based on preparation and ingredient selection.

See the full list of nutritional information
tag_groups
Recipes
tag_links
LifeLine: icon for ELIZABETHElizabeth Farrell
tag_comments
Leave a comment for this entry
Your Email Address:

tag_actions