Category Archives: Vegetarian/Meatless

Puerto Rican Style Beans-Revisited

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Hola!

Happy New Year! How’s it going so far ? My New Years Eve was great! I spent it with a friend from work and her awesome family and friends. I hadn’t stayed out until 2 am in many, many years! I’m back at work and have been exhausted! I’m back trying to walk in my regular shoes after foot surgery. My foot is still hurting a bit. The doctor said it would take 6-8 months to totally heal! I am so ready to wear some cute shoes! Winter just isn’t meant for all the cute shoes I want to wear!

Today I’m revisiting a post from March, 2012. The original picture was just so ugly that I wanted to post a much prettier picture of this delicious meal. I make these beans about once a month and I love them.

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Puerto Rican Style Beans

Ingredients

  • 1/2 small onion
  • 1/2 cubanelle (banana) pepper
  • 3 cloves garlic
  • 2 tbsp chopped cilantro
  • 1 tsp olive oil
  • 15.5 oz can pink beans
  • 1/2 cup tomato sauce
  • 1 medium potato, peeled and diced into 1/4 pieces
  • 1 packet sazón
  • 1 bay leaf
  • pinch oregano
  • salt and pepper

Directions:

In a mini food processor, chop onions, garlic, pepper and cilantro-or use your trusty knife. Add oil to a medium saucepan and saute the chopped ingredients about 2 minutes. Drain and rinse the beans and add to the saucepan along with sofrito with 3/4 cup of water. Add tomato sauce, potato, sazón, bay leaf, oregano, salt and pepper. Cover and simmer on low for about 15 minutes.

This is such a simple and fast recipe for all the busy people!

Besos,

Flor

Source Skinnytaste

 

 

 

 

 

Aji

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Hola!

I hope everyone has been doing well and enjoyed their Easter! My brothers families and mine all got together at my parents house to eat and laugh as usual!

The weather is finally getting a bit better and pretty soon we all will be outside in full force! I can’t wait. I’m pretty tired of the cold and being indoors.

I work with a wonderful group of women! At lunch time we sometimes get together and just enjoy each others company and lunch! One of my friends had a delicious looking dish with some fantastic flavor! I am not shy around these women and actually asked “Can I try that?” I used to be more shy but I think that the older I get the less shy I am!

Whoa! This Aji as it’s called was amazing. The wonderful woman who makes it is Colombian and said that it is typically served with Colombian Empanadas (hers are delicious-I need lessons!) Another wonderful woman actually put it into recipe form and it works wonderfully!

I actually made this one day on Winter break while I was making tamales. I of course did not make empanadas but had some tortilla chips so I ate it as a dip. The flavor is absolutely bright and sunny! I am embarrassed to say that I ate it all by myself throughout the day. It happens, right?

Aji

Ingredients

  • 1 Cilantro bunch
  • 8 green onions (without the roots of course)
  • 1 avocado (out of its shell/skin of course!)
  • 2 tablespoons oil (I used olive oil)
  • 1/4 cup water
  • juice of 1 lemon
  • 8 chiles de arbol (less or more to your liking)
  • salt to taste

Directions

Throw everything in a blender and blend until smooth. Add salt to your liking.

This is definitely going to be a staple in my home and hopefully I will get some empanada making lessons soon! This could probably be used as a sandwich or wrap spread as well.

Have a great day!

Besos,

Flor

 

 

Ceviche de Coliflor/Cauliflower Ceviche

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Hey!

This past weekend was the first time I have baked since the end of May. It felt soooo good! With Fall right around the corner I even did a bit of crafting the other day. That felt great too! I am really looking forward to my favorite season-Autumn!

A while back a friend from school gave me some Ceviche de Coliflor to try that her mom had made. It was delicious. It’s traditionally made with shrimp or fish but in this version I didn’t even miss the seafood.

This was so fresh tasting. It’s a great dish to take to a potluck, picnic or if you are trying to eat healthier.

 

Ceviche de Coliflor

Ingredients

Use as much or as little of each ingredient as you like.

  • Finely chopped cauliflower
  • Finely chopped broccoli
  • Finely chopped tomatoes
  • Finely chopped cucumber
  • Finely chopped purple onion
  • Fresh squeezed lime juice
  • Finely chopped jalapeño pepper, optional
  • Salt to taste

Mix all ingredients. Allow to chill for at least an hour to let all ingredients marinate in lime juice. Serve with tortilla chips or on tostadas. Of course you can top with some of your favorite salsa as well.

Enjoy!

Besos,

Flor

 

Enchilada Pasta

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Hola!

I love celebrating important things! This past Saturday we went to a housewarming party. Good food and new friends! Sunday we celebrated my Mom’s 70th birthday. It was a surprise and she was quite surprised. She’s the type of person who doesn’t ever want anyone to know how old she is but the cake had “Happy 70th Birthday” written on it so I guess now everyone knows! There are such horrible things in this world that I really believe the good things should be celebrated.

I have a no meat delicious dish for you today.

This was so good that I didn’t even miss the meat!

Enchilada Pasta

Ingredients

  • 16 ounces your choice pasta (shells, rigatoni, etc…)
  • 1 1/4 cups enchilada sauce
  • 1 cup canned corn kernels, drained
  • 1 cup canned black beans, drained and rinsed
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/4 cup Greek yogurt
  • 1 (4-ounce) can diced green chiles
  • 4 ounces cream cheese
  • 1/2 teaspoon chili powder, or more to taste
  • 1/4 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh cilantro leaves

Directions

  • Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • In a large bowl, combine enchilada sauce, corn, beans, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, Greek yogurt and green chiles; set aside.
  • In a large pot combine  cream cheese, chili powder and cumin until cream cheese has melted. Stir in pasta and enchilada mixture until well combined; season with salt and pepper, to taste.
  • Add pasta to prepared baking dish and top with remaining cheeses. Place into oven and bake until cheeses have melted, about 5-10 minutes.
  • Serve immediately, garnished with cilantro.

Simple and sassy!

Besos,

Flor

Recipe adapted from Damn Delicious

 

Brown Rice Greek Salad

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Hola!

I hope everyone had a great weekend! I was quite busy but did manage to get a little rest in. I enjoyed this weekend by going shopping with my mom on Saturday then going shopping with my family on Sunday. It was a very productive shopping weekend. I don’t shop too much for myself but I figured with being in a new school and my birthday here that I needed and deserved some new clothes. I might have gone a bit overboard but I did not pay full price for anything. Clearance, Clearance! I did quite well considering my  budget wasn’t too big. I was a good girl and even donated some clothes that I haven’t worn in a while…like years.

Cooking has still been a little hard due to how busy I’ve been but using leftovers for another meal has helped a lot! I had leftover brown rice and figured a nice salad would work with it.

I absolutely love the flavors in Greek foods. I especially love Greek dressings for salads. I love the zestiness! We have tons of cucumbers in the garden this summer so they worked out perfectly for this salad. If you have lots of cucumbers from your garden try making this delicious Cucumber Lime Cooler.

Brown Rice Greek Salad

Ingredients

  • 1 cup cooked brown rice
  • 1 cup chickpeas – drained and rinsed
  • 1 cup cherry tomatoes – roasted or fresh-I used 1 large regular tomato
  • 1 cup cucumber – diced
  • ½ cup scallions – minced
  • ½ cup corn – fresh, frozen, leftover grilled, etc.
  • ¼ cup feta cheese – crumbled
  • ½ cup kalamata olives-I used green olives
  • Zest and juice of one lemon
  • 1 tbs olive oil
  • 1 tbs dried oregano
  • 1 tbs dried mint
  • 2 garlic cloves – minced
  • Salt and pepper to taste

Directions

  1. To roast cherry tomatoes, pre-heat oven to 400 degrees. Line baking pan with an even layer of tomatoes and drizzle with olive oil, salt and pepper. Roast for 30 minutes; let cool.
  2. In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.
  3. Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.
  4. Check for seasoning and adjust accordingly.

This is such a great main meal or side dish for summer. I love this stuff!

Happy Monday!

Besos,

Flor

Recipe Source The Lemon Bowl

Cheesy Zucchini Rice

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Hey!

I think I have told you many times how much I love food and I really love rice. It’s just so versatile. I have never thought of pairing zucchini with rice but when I saw this recipe I figured I would try it and see how my family feels about it. They loved it. I was quite surprised.

It’s cheesy and the zucchini adds a bit of healthiness?

Cheesy Zucchini Rice

Ingredients

  • 1 tablespoon olive oil
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 1 medium or 2 small zucchini, grated
  • 1 cup shredded sharp cheddar
  • 1/2 teaspoon garlic powder
  • salt and pepper, to taste
  • splash of milk, as needed

 

Directions

Heat the olive oil in a medium sauce pan over medium heat.
Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
Cook, covered, for 15 – 20 minutes or until most of the liquid is absorbed.
Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
Stir again and add salt and pepper to taste and a splash of milk if you’d like to thin out the texture a little bit.

This was delicious! If you have young children this would definitely be a hit with them! If you want you could probably swap the chicken broth with vegetable broth to make it totally vegetarian too!

Besos,

Flor

Recipe Source Buns in my Oven

 

Farmers Market Risotto-No Meat Friday

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Hola!

It’s Good Friday . Easter came pretty late this year and here we are already! I usually host Easter but this year I am not. I have a day trip planned for tomorrow and I won’t have time to prepare anything for Sunday! More than likely we will be hanging out at my parents house hiding Easter eggs for the kids and eating Chinese food…It works for me!

Today is  actually even house cleaning day.-which for some odd reason doesn’t get me all excited.I don’t know about anyone else but I am kind of tired of cleaning. I’ve had my own home for 26 years and I feel like I am cleaned out!It’s just such a never ending thing. The problem is that I really like a clean house so I guess I am never going to stop cleaning!

Today is the last No Meat Friday recipe for this season. Rice is one of my very favorite things to eat. It doesn’t matter how it’s prepared as long as it’s good. This Farmers Market Risotto is delicious!

The good thing about this delicious recipe is that you can find all the vegetables year round at the grocery store  not just in the summer at the farmers market.

Farmers Market Risotto

Ingredients

  • 3 – 3-1/2 cups chicken broth (or vegetable broth)
  • 1 Tablespoon butter
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • salt & pepper
  • 3/4 cup arborio rice
  • 1/4 cup dry white wine
  • 1 small zucchini, quartered and chopped (about 1 cup)
  • 1 large tomato, seeded and chopped (about 1 cup)
  • 1 ear sweet corn, kernels cut from cob (about 3/4 cup)
  • 1/4 cup freshly grated parmesan cheese
  • handful torn fresh basil

Directions:

  1. Bring chicken broth to a boil in a small saucepan. Reduce heat to low and keep hot.
  2. In a large skillet, melt butter over medium heat then add green onions, season with salt and pepper, and then saute until tender, about 3 minutes. Add garlic then saute for 30 more seconds.
  3. Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Add 1/2 cup chicken broth then stir constantly until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until nearly absorbed before adding more.
  4. When there’s 1/3 of the broth remaining, add zucchini, season with more salt and pepper, then continue stirring. When there’s 1/4 of the broth left, add corn then continue stirring. Add the tomatoes with the last batch of broth then stir until absorbed.
  5. Take risotto off heat then stir in parmesan cheese and basil. Add more salt & pepper to taste then serve.

The first time I ever made risotto was about fifteen years ago and I was terrified. I thought it was going to be so complicated and scary. Quite the contrary-it’s simple and delicious! I love the creaminess of risotto! It’s perfect as a side dish or even a maind dish.

Happy Easter, friends! Have a wonderful weekend!

Besos,

Flor

Recipe source Iowa Girl Eats