From Laurel’s Kitchen
4 medium potatoes
1/2 lb fresh green beans (can substitute other veggies — frozen peas or spinach, even canned beats)
1 T butter
1 medium onion, chopped
4 green onions, chopped
1 clove garlic, minced
1 green chile, seeds removed, minced
1/2 t cumin
1/2 t oregano
2-1/2 C chopped tomatoes
1 t salt
1/2 C cottage cheese
1/4 C grated jack cheese
Cilantro for garnish (optional)
Quarter potatoes lengthwise and steam them. Slice into 1/2-inch pieces. Cut green beans into 1-inch pieces and steam them.
Meanwhile, saute the onion in the butter until tender, then add the green onions and garlic. Add the chile, cumin, and oregano and saute a little longer. Add tomatoes and salt and simmer 10 minutes, then stir in cheeses. Stir in the potatoes and green beans and garnish with the cilantro.
Serves 4 to 6.
Copyright 2018 Margaret Meps Schulte. All rights reserved.