Tag Archives: vegetarian

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

 

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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

 

Refried Beans (Frijoles Guisados or Refritos)

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Hola!

It’s the end of the week and the weekend weather is supposed to be amazing! I can’t wait! I am definitely opening my windows this weekend to let some fresh air circulate through this house! I think the last time my windows were open was in October.

Today I am sharing my recipe for Refried Beans. Last Friday I posted the basic recipe for frijoles de la olla or beans from the pot. To make these refried beans you will be using that basic recipe. Refried beans are really easy to make so I hope that I explain it all properly! My only questions about these beans is why would they be called refried when they are only “fried” once? Weird!

After cooking your Frijoles de la Olla (if you are using them when they are cold I like to heat them up along with the broth in a big pot or in the microwave).

Heat up about 3-5 tablespoons of vegetable or olive oil in a large pot. You can also use lard which makes the beans taste even more amazing!

When the oil is hot add 4 cups of the strained beans-no broth. You can leave the garlic and onion from the basic recipe in them if you like.

Stir them up a bit so the oil or lard gets incorporated. Take a potato masher and work your arms out by mashing the beans to a rough consistency. My personal preference is a rough mash where you can tell that these are beans—I don’t like the totally pureed kind of beans. Add a bit of broth as you mash the beans so that it is easier to mash

After a good mash add 3-4 cups of the reserved bean broth and give them a good stir. Allow the beans to simmer for about 10-15 minutes. After the 10 or 15 minutes these are considered Frijoles Caldosos. I am not sure of the translation but maybe brothy beans? They will have the consistency of maybe a thicker soup. At this point you can eat them as they are in a bowl with tortillas or as a side dish with something like Chile Colorado and Rice.

If you let the beans simmer until the broth thickens more and allow them to just sit in the pot for a while they will thicken up and get I guess you could say dryer. These are Refried Beans.

I usually like to add shredded Chihuahua Cheese when I am simmering my beans but my husband prefers them without the cheese mixed in.   I  garnish the refried beans with the cheese or add salsa or pico de gallo. Again these beans can be used as a main dish on their own or in a recipe or  as side dish.The longer the beans sit whether on the stove or in the fridge they will get dryer which will also allow for use in different recipes.These beans can be eaten for breakfast, lunch and dinner. Make sure you store leftovers in the fridge.

It seems so hard for me to explain something so simple. I hope I was able to give you a good overview on making refried beans.

Happy Friday!

Besos,

Flor

 

Frijoles de la Olla in the Crockpot-No Meat Friday

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Hola!

Here we are at the end of another week and the end of spring break. It was great while it lasted!

If you go into any typical Mexican household chances are there will be a big pot of beans either on the stove or in the crock pot. Beans are a staple in our diets and they are such a comfort food. They can be served right out of the pot or refried. They could be a main dish or a side dish. They can be served for breakfast, lunch or dinner. There are so many different meals that you can make with pinto beans.

My mother has always used pinto beans until recently when she started using Frijoles Peruanos (Peruvian Beans). She bought me some so I could try them. They were good but certainly not pinto beans! Julissa didn’t even want to try them. She said she wants her same old pinto beans so that is what we will continue using.

Today I am sharing the basic recipe for making Frijoles de la Olla or Beans from the Pot made in a crock pot. Many years ago before crock pots became really popular I used to make my beans either in a big pot or a clay pot on the stove. I had to constantly watch them so that they wouldn’t burn or overflow. Now I used my crock pot and make them overnight so that they are ready in the morning.

It’s amazing how something so simple could be made into something so good.

Before cooking your beans it is so important to go through or pick through your beans and wash them well. You need to remove any rocks or rotten beans. After I pick through my beans I add water to them and basically massage them until the water runs pretty clear. It might take about 2 or three “wash and massages”. I cannot emphasize this enough!

These beans are so simple to make!

After they are cooked and served in a nice big bowl along with the bean broth you can garnish them with any topping you like such as tomatoes, onions, jalapeño peppers or Pico de Gallo (that’s how I like them). You could also garnish them with shredded cheese (chihuahua, queso fresco or any cheese you like), salsa, mexican crema or whatever you want. These are just and example of the most typical topping that I would use. One more thing…you must, must , must serve these beans in their broth with tortillas.

I think these beans are beautiful. Some people consider this meal  poor people or peasant food. And I don’t care…I love them and so does my family! This is what my parents pretty much grew up on and so did I and I am very proud of that!

Frijoles de la Olla-In the Crockpot (this makes a lot of beans!)

Ingredients 

  • 4 /12 cups dried pinto beans (2 lbs.)
  • 10 cups water
  • 1 onion, cut into quarters or eigth’s
  • 6 garlic cloves (end cut and skin removed)
  • salt to taste

Directions

Pick through the beans to remove any rocks or nasty looking beans. Rinse with water until water runs pretty clean. Place the beans in the crockpot. Add the water, onion and garlic. Cook overnight on low for about 8 hours. The cooking time will vary with crockpots. You want the beans to be cooked but soft, but not too soft that they start to break up. If  needed add  more water. You want these beans to have enough broth. Add about 1-2 tablespoons of salt (or to your liking) the last half hour of cooking.

Serve with garnishes and tortillas.

These homemade beans are so versatile. I will be sharing more recipes in the future using these Frijoles de la Olla. These totally beat the taste of canned pinto beans. But I will admit that I have used canned beans when I am in a hurry!

Happy Friday!

Besos,

Flor

 

Avocado Deviled Eggs-No Meat Friday

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Happy Friday!

Today is the first day of Spring Break!for me! I am just super thrilled to be able to sleep in a little and do what I went whenever I want. I like that feeling!

It’s No Meat Friday and I have a delicious appetizer recipe for you. Have you ever made one of the recipes that shows up on your Facebook feed? I had never made one because I was just skeptical about it but when I saw this recipe I figured what the heck!

 

These were delicious! They tasted fresh! These would be great as an appetizer or just a snack! They were so easy to make.

 

This is a nice chnge from the classic deviled eggs. How about adding bacon to the filling? I am doing that next time! If you have any leftover filling it would also make a great sandwich spread. Since there is no mayo in this it is so much healthier!

Avocado Deviled Eggs

Ingredients

  • 6 hard boiled eggs. peeeled and cut lenghtwise
  • 1 ripe avocado, pitted and peeled
  • 1 tbsp fresh limejuice
  • 1/4 tspn salt
  • 1/4 tspn onion powder
  • 1 tspn garlic, minced
  • 2 tspn. cilantro, finely chopped
  • Paprika

Directions

Remove yolks from eggs and place in a small bowl.Add the rest of the ingredients except paprika.

Use a fork to mash the mixture together. I really wanted it smooth so I went to town with it with a hand blender.

Place mixture in a piping bag or plastic baggie with a small hole in a corner and pipe mixture into egg halves.Or you can use a spoon to place mixture on egg halves.

Sprinkle paprika over eggs.

Enjoy!

Besos,

Flor

Source: Facebook