Taco Night!

Ingredients

Taco "Meat":
1/2 tbs vegetable oil
1 cup Boca Crumbles
about 1/4 packet of taco seasoning
1 small jalapeno, diced (optional)
1/2 yellow onion, diced
2 tbs of water

Fixings:
1 tbs torn cilantro leaves
4-6 sliced grape tomatoes
1/2 cup cabbage/lettuce
1-2 green onions
sour cream (optional)
salsa
cheese (optional)
black olives, diced
Taco shells or tortillas, warmed

Avocado Sauce:
1 ripe avocado
1/4 cup milk
juice of 1 lime
1/2 cup sour cream

 

How to make Taco Night!

Josh LOVES taco night, and this is a great meal that can be made together.  I usually have him make the "meat" part, and I cut up whatever veggies we are going to use. 

For this recipe, you can really make it your own.  Feel free to use soyrizo instead of crumbles or omit the dairy products for some awesome vegan tacos.  This makes about 7 small tacos, which is just enough to satisfy us both (or 3-4 regular people).

For the crumbles, heat the oil over medium-high heat.  Add the broken up crumbles, onion, and jalapeno.  Saute for about 2 minutes and then add the water and seasoning.  Feel free to add more water if needed.  Cook for about 5 minutes or until heated through.

Assemble the tacos with whatever fixings you are using.  We tend to put the meat on the bottom and spread the sour cream down the sides.

If using the avocado spread, just puree all of the ingredients for this together and put into a squirt bottle.  This will keep for a few days in the fridge.

Enjoy!!

Lettuce Wraps

Ingredients

1 8 oz package of extra firm tofu
1 can of water chestnuts
2 stalks of celery
4 cloves of garlic
1 tbs cilantro
2-3 tbs Hoisin sauce
1-2 tbs soy sauce
rice noodles (optional)
vegetable/sesame oil
Black, toasted sesame seeds (optional)
Butter lettuce leaves

How to make Lettuce Wraps

One day, every where I looked (OK, mostly Food Network), someone was making lettuce wraps!  I had never tried to make them before, so I thought I would give it a shot.  They turned out great, and even the tofu hating beau loved them!  I didn't get a chance to take a picture of the mixture with the lettuce because as soon as they were down on the plate, we devoured them!

In a large bowl, mash the tofu into little bits with your hands.  Mince the water chestnuts, celery, and cilantro and mix them with the tofu.

Add about 1/2 tbs oil in large skillet and heat over medium.  Add the minced garlic and saute for about 2 minutes.  Add the tofu mixture, soy sauce, and hoisin.  Heat through.

Meanwhile, in a small skillet, heat about 1 cup of vegetable oil over medium heat.  Add rice noodles and remove immediately after they puff up (about 3 seconds).

Wrap spoonfuls of the tofu mixture in the lettuce and top with the crispy rice noodles.  Serve with a favorite dipping sauce and enjoy!

Healthier Nachos

 

Ingredients

Tortilla Chips
1/2 cup sliced tomatoes
About 10 sliced black olives
1 ripe avocado
1/4 cup purple cabbage
1/4 cup spinach
1 1/2 green onion
1 jalapeno
1/2 cup fresh grilled corn
1/4 bunch of roughly chopped cilantro
1/3 cup Nacho cheese sauce
3 tbs salsa
3 tbs sour cream
1 tsp cumin

How to make Healthier Nachos

This is just an updated version of my nachos that manages to get a few more vegetables in there!

To Make:
Preheat the oven to 375F degrees.

In a medium size casserole dish, spread an even layer of chips lining the bottom of the dish.  Drizzle nacho cheese sauce evenly over the chips.  Then, sprinkle some of the tomatoes, olives, sliced onions, corn, jalapenos, and cilantro over the chips.

Then add another layer of chips.  Pour the rest of the cheese sauce over these chips.  Then sprinkle the rest of the tomatoes, olives, corn, jalapenos, and the tsp of ground cumin over the chips as well. 

Bake in the oven for about 10 minutes or until cheese sauce is hot.  Top with salsa (see recipe), spinach, cabbage, avocado, green onions, cilantro, and sour cream.

Salsa Verde (quick version)

 

Ingredients

1.25 lbs tomatillos
1 jalapeno
3 cloves garlic
1 tsp Mexican oregano
1 tsp cumin
1 medium white onion
1/2 cup cilantro
1 lime (juiced)
S&P

How to make Salsa Verde (quick version)

Most salsa verdes need to sit for a long time to really absorb the flavor and let the tomatillos turn the rich dark green, but by cooking this recipe, you can cut that time down.

Combine all ingredients in the food processor (or blender) and process until smooth.

Pour into a medium to large sauce pan and cook over low heat for about 5-8 minutes.  Garnish with green onion and serve with chips.

Salsa

 

Ingredients

1 small white onion
2-3  cloves of garlic
1-1.5 lbs tomatoes (whatever variety you like)
1 14.5 oz can of tomatoes with green chilies
1 roasted green chili (or a can of roasted, sliced green chilies)
juice from 1 lime
1/2 cup cilantro
1/2 tsp granulated garlic
1 jalapeno
1 tsp cumin
1 pinch Mexican Oregano

How to make Salsa

This is the basic recipe for salsa that I use all the time.  It is always a hit for parties.  If I want to make it look a bit fancier, I will use halved or quartered cherry or grape tomatoes.

As always, please feel free to add more vegetables!  Corn or black beans are wonderful in this.

Sometimes, if the jalapeno is not too hot, I will add a splash of hot sauce or Sriracha for an extra kick and tang.

For ease, I combine 1/2 the onion, 1/4 lb tomatoes, garlic, jalapeno, lime juice, green chili, canned tomatoes, and 1/2 the cilantro in a food processor and pulse until well chopped. 

Then, I finely dice the remaining tomatoes, onion, and cilantro and add them to the mix.  Add the seasonings and let sit for at least an hour.

Serve with chips and enjoy!

Cilantro Hummus

 

Ingredients

1 28 oz can of garbanzo beans
3 cloves of garlic
2 1/2 tbs tahini paste
1 cup packed cilantro
1 tsp cumin
1 tsp salt
1 pinch granulated garlic
1 pinch Mexican oregano
2 pinches cayenne pepper
1/2-1 tbs olive oil
Fresh crack pepper
water or vegetable stock

How to make Cilantro Hummus

This makes a lot of hummus, but you'll probably need it because this will go quickly!

In a food processor, combine all ingredients.  Add water/vegetable stock to get the consistency that you desire.

Garnish with a drizzle of olive oil, some cilantro leaves, and cayenne pepper.

Enjoy!

Corn and Potato Chowder

 

Ingredients

1 yellow onion (diced)
3 cloves garlic (minced)
2 tbs butter
1 1/2 tbs flour
1/2 cup fat free milk
1/2 cup evaporated milk (or 3 tbs cream cheese)
2 cups vegetable stock
2-3 Russet potatoes (cubed)
1/2 cup frozen corn
1/2 green bell pepper (diced)
1 carrot (chopped)
1 celery stalk w/ leaves (chopped)
1 tbs creole seasoning (I use Tony Chachere)
Fresh cracked pepper
2 bay leaves

How to make Corn and Potato Chowder

This is super easy and even more delicious!

In a large dutch oven, heat butter and add onions and garlic to sweat.  After about 3 minutes, add the flour a bit at a time and slowly stir.  Do not let the flour turn brown.  Then, add a bit of the vegetable stock and stir continuously.  Add more vegetable stock at the mixture thickens until all of the stock is added.  Stir, and make sure there are not lumps.  Add about 6 cups of water and the creole seasoning.

Bring this to a boil.  Add the bay leaves, potatoes, carrots, and celery.  Simmer for about 10 minutes or until almost tender.  Add the bell pepper, corn, milk, and evaporated milk or cream cheese.  Bring to a simmer and add black pepper.

Serve with cheese or cilantro and sliced green onions.  Enjoy!

Southwestern Orzo Pasta Recipe

 

Ingredients

2 cups uncooked orzo pasta
1 tsp cumin
1 tbs oil or butter
1 shallot diced
2 gloves garlic minced
2 cups vegetable stock
1/2 cup frozen corn (thawed)
1/2 chopped hot house tomato or 8 halved cherry tomatoes
1/4 cucumber, chopped
1 handful of cilantro
1 green onion, sliced
Asiago cheese for serving

How to make Southwestern Orzo Pasta

This can be a hearty main dish or a fantastic side dish.

In a large skillet, heat oil and sweat onions and garlic for 1 minute.  Add cumin and orzo and saute for about 3-5 minutes, allowing the pasta to brown slightly.

Slowly stir in the vegetable stock and bring to a boil.  Reduce heat to a simmer and let pasta cook, absorbing the stock.  When pasta is 90% done, stir in corn and heat.  Cook pasta until al dente and stir in tomatoes and cucumber.

Top with cilantro, green onion, and grated Asiago cheese.

Enjoy!

Lemon and Leek pasta Recipe

 

Ingredients

1 large lemon
3 tbs olive oil
1 leek (white parts)
1/2 yellow onion
1 shallot
2 cloves garlic
1/4 cup white wine
2 tbs flat leaf parsley
8 oz whole wheat pasta
1 ear of grilled corn
1 diced roma tomato
1 tsp red pepper flakes
garlic powder
salt and pepper to taste

How to make Lemon and Leek pasta

This is a refreshing pasta that can be served hot or cold.

Cook pasta according to package directions in heavily salted water until almost al dente.

Meanwhile, in a saute pan, heat oil over medium heat.  Add onions, shallot, and leek and saute for about 6-8 minutes.  Then add the garlic and saute for 2 more minutes.  Slowly add in about 1/2 cup of the pasta water and the wine.  Then add the corn (removed from the ear), parsley, tomatoes, and seasonings.  Add the pasta and toss.  Right before serving, add the juice from the lemon. 

Garnish each plate with lemon zest, and lemon wedge, and parsley.

Enchiladas Verdes

 

Ingredients

5 large flour tortillas
1 cup brown rice
1 14 oz can diced tomatoes with juice
1/2 cup cabbage
1.5 cups black olives
2 cups enchilada verde sauce
2 tbs oil
1 green chili
1/2 yellow onion
1/2 cup thawed frozen corn
about 8 strips of vegetarian chicken strips
2 green onions
1/2 cup cilantro
2 tsp ground cumin
sour cream

How to make Enchiladas Verdes with olives

This recipe is delicious and worth the extra effort.  If you eat meat, you can use real chicken strips.  If you are vegan, you can omit the sour cream.

The rice:
Drain about 1 cup of juice off of the tomatoes.  (I like to use tomatoes that also have chilies in them).  Add about 1/2 cup of the olive juice and 1/2 cup of water.  This is the stock in which the rice will be cooked.  Add this to the rice and bring to a boil.  Add 1 tsp of cumin, a few leaves of cilantro, and a few slices of the green onion.  Reduce to a simmer and cook until soft.

The green chili mixture:
Heat oil in a small skillet and add diced onions.  Cook for about 1 minute and then add the chicken and most of the diced green chili.  (I like to reserve some of it to top off the enchiladas).  Cook until the chicken had a nice crust and the chilies and onions are soft.  Then, add the corn and cumin and cook until heated.

Enchiladas:
Spread the rice on the tortillas.  Top with some of the chili mixture, 1/5 of the cabbage, olives, cilantro, and green onions.  Spread some sour cream on the tortilla and roll closed.  Place it in an oven safe baking dish.  Repeat this 5 times (or for however many enchiladas you are making).  Top with enchilada sauce, extra olives, green onions, and cilantro.  (You can also top it with cheese, if you like).

Bake in a 350 degree oven for about 20 minutes.  Serve with a dollop of sour cream and salsa.

Vegetable Miso Soup

Ingredients

1 quart vegetable stock
2 tbs sesame oil
1 clove minced garlic
1 block of firm tofu
6 oz frozen Asian stir fry vegetable mix
5 tbs yellow vegetarian miso paste
1 tbs soy sauce
3 green onions
1/2 cup cilantro

How to make Vegetable Miso Soup

This super simple recipe only takes about 10 minutes to make and will feed everyone in your kitchen!

In a large pot, heat oil over medium heat and saute garlic for about 3 minutes.  Add vegetable stock and about 14 oz of water, soy sauce, and bring to a simmer.  Add the frozen vegetables and tofu and cook for about 4 minutes.  Be sure that the mixture does not boil.

Add in the miso paste and heat for about 2 minutes.  Serve topped with green onions and cilantro.