Menu Monday

I have spent the morning figuring out our menu for this week. I am excited to try some new recipes. Hopefully they will make it to the blog!

Monday: Sweet Potato Skins, green salad, watermelon. 

Tuesday: Garlic Noodles, relish tray

Wednesday: Potato and Zucchini Frittata, sugar snap peas, grilled chicken

Thursday: Sticky Seeame Chickpeas, roasted broccoli, rice

Friday: Rømmegrøt, fresh berries

Saturday: leftovers

Chowder of the Pumpkin Persuassion

Right. Like I could take a photo of food that would look that delicious. This was obviously a google image. :)

Years ago, Jeffrey served his mission in Australia and Tasmania. There, he developed a great love for the unique foods that we don't always have here in the States. His favorite was Pumpkin soup. Since he told me that, I have been on a search for a really good pumpkin soup. Having never had it, I have to rely on his memory of how it tastes to see if I got close. Thus far, his response has always been, "It's good. It doesn't taste like the pumpkin soup in Auzzie land, but this isn't bad." That answer, of course, was never good enough, so I would scour the internet for a different recipe.

Last week, I was planning my menu when I stumbled across an old recipe book I had forgotten about. In it, I found a recipe for pumpkin chowder. The thing is, though, this chowder has bacon in it. Whether or not it is authentic, I knew I had to try it. Of course, I can't touch a recipe without altering it. I view recipes more as a guideline for how to make the food, not the law.

After tasting it, Jeffrey's response was much different. "This is delicious! I love smokey taste, and the bacon in it. They never put bacon in it Down Under, but I think I prefer it this way. Also, the combo of the pumpkin and potatoes is new. I never had that, either. But I really like this!"

Win!

We will be adding this easy soup to our rotation, I believe. I am so excited to share it with you all so you can try it, too! This is my version:

Pumpkin Chowder

3/4-lb. applewood smoked bacon, diced

1 large onion, chopped

2 tsp curry powder

2 Tbsp all purpose flour

1 15-oz can pumpkin puree

2 potatoes, peeled and cubed

4 c chicken broth

1 c half-and-half

salt and pepper to taste

Garnish: sliced green onions

Brown bacon in a stockpot over medium heat for 5 minutes or until beginning to be crispy. Add onion. Saute for 10 minutes; add curry powder and flour, stirring until smooth and creamy, about 5 minutes. Add pumpkin, potatoes and broth; simmer until pumpkin and potatoes are tender, about 15 minutes. Pour in half-and-half; season with salt and pepper. Simmer for 5 minutes. Very important: Do not boil! If it boils, the half-and-half will curdle. Spoon into soup bowls and garnish with green onions. Adding some toasted pumpkin seeds might be yummy, too. It serves 6.

Might I add, this pairs beautifully with homemade rolls. Just saying!

Leave a comment and let me know if you tried this. What variations did you use? What did you like or dislike about this recipe?

As always, Buen Provecho!

Pizza Dough Delight

google image

Keith loves pizza. He loves it so much, he would love to eat it for every meal, and would never get tired of it. Unfortunately, that is not the truth for me. Especially when that pizza is Little Ceasar's, the equivalent of cardboard with cheese and pepperoni. Yuck!

Because of this massive difference in opinion, something had to be done.

Enter Adrienne!

She makes a mean... well, anything, really. She is a fabulous cook, and I love eating her food, which is nice, because she loves sharing it! She shared her pizza dough recipe with me, and it makes Keith so much happier than not having pizza at all, or having the cardboard imitation.

I haven't felt great in the past, but I am just starting to get my mojo back, so homemade pizza is on the docket for tonight. And this is Adrienne's recipe.

Pizza Dough

Ingredients

1 3⁄4 c warm water

2 tsp sugar

1 Tbs active dry yeast

2 tsp garlic salt (or less)

Dash of oregano

Dash of basil

4 1⁄2 ­ 5 cups flour

3 tablespoons olive oil, plus more for bowl (I use butter)

Cornmeal, for pan (optional)

Directions

Measure out 1 3⁄4 cups warm water (it should be pleasantly warm on your wrist). Sprinkle the yeast

on top of the water and allow it to activate, about 10 minutes.

Add salt, spices, and oil to the yeast mixture. Mix in flour one cup at a time, beating and scraping

the sides of the bowl until well blended. When it’s too hard to mix the dough with a spoon, dump it

out onto a well­-floured board and knead it until the dough is smooth and elastic. It should be soft,

but not sticky.

Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap or a tea towel.

Allow the dough to rise in a warm place for about 45 minutes, until doubled in size; then punch it

down. Divide it in half; each half will make 1 (12 ­inch) pizza.

Preheat oven to 450 degrees F.

Place on a cornmeal-­dusted pizza stone, pizza pan, or cookie sheet. Roll up edge slightly to create

a ridge around the pizza. Top as desired and bake for 16 to 18 minutes, or until crust is light

brown.

Cook's Note: If using only half dough, freeze the other half. Place the dough in a Ziploc freezer

bag. To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours. Roll the

dough out while cold then allow it to come to room temperature before adding toppings.

Irish Pub Potatoes

My mouth died and went to heaven today.

It happened in the form of potatoes. I call them Irish Pub Potatoes. I found a recipe and adapted it, and it just makes my mouth so happy! I can't wait to make these again. They remind me of something I would have gotten on one of my late night college Denny's runs, except less grease and so much more flavor! I cannot sing their praises enough. Although now I am probably setting expectations too high, but I don't care. So yum!

What you need:

3 large potatoes
olive oil
rosemary
thyme
any other spices you so desire
salt
pepper
cheese
guacamole
1 green onion
bacon
sour cream

What you do

Wash and dry the potato. Slice it into 1/4 inch slices, or however thick you like them. Put into a bag with olive oil and spices. Shake until the potatoes are all coated evenly. Spread on a cookie sheet and place under a broiler until golden and crisp. Flip and repeat. When they are done, pull them out and use the plop and spread method to evenly pile them in a pie tin. Toss a handful of cheese in with it, I lifted up some of the potatoes so the cheese would be all throughout rather than just on top. Put the tin of potatoes back in the oven until the cheese has melted. Plop a couple of spoonfuls of guacamole in the middle of the potatoes. Add a dolop or two of sour cream to the center of the guacamole, sprinkle on some thinly chopped green onions, and sprinkle with crisp bacon crumbs.

Devour while hot.

I made this twice tonight, and the second time I used the bacon grease instead of the olive oil to coat the potatoes. Jeffrey liked it a lot better with the bacon grease, but he will always favor bacon flavor over healthy olive oil, so what can you do? It is great both ways, I think.

Obviously this isn't a science, and I don't have it down to exactness yet. I doubt I ever will. It is more of a "do what your mood dictates" sort of food. But that is part of what makes it so lovely, the versatility.

Enjoy!

Sweet Potato and Kale Gratin

sweet potato & kale gratin

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 10-12 servings

A rich, creamy gratin made with sweet potatoes and kale. Perfect for the holidays!

ingredients

• 1 large bunch (about 1 lb.) kale, tough stems removed and leaves torn into bite-sized pieces
• 3 lbs. sweet potatoes, peeled and thinly sliced (mine were between 1/8 and 1/4-inch)
• 1 c. shredded Organic Valley Parmesan cheese
• 1 pint Organic Valley heavy whipping cream
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. ground nutmeg
• 2 tbsp. Organic Valley salted butter, cut into small pieces, plus more to grease baking dish

instructions

1. Preheat oven to 400 degrees.
2. Steam kale for about 3 minutes, or until wilted, in a large steamer basket set over boiling water. Remove from heat and allow to cool slightly. Squeeze out excess water.
3. Place half of the potatoes in a greased 9 x 13 baking dish. (You don't have to do this neatly, but try to make sure each layer is even!) Top potatoes with kale, then top kale with half of the Parmesan cheese. Place remaining potatoes in dish and sprinkle with the rest of the cheese. Whisk together whipping cream, salt, pepper, and nutmeg and pour over potatoes. Dot with butter.
4. Cover baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for 20-25 minutes more, or until potatoes are tender and cheese is golden brown. Allow to sit 15 minutes before serving.

notes

To make this more of an everyday side dish, you can use whole milk in place of the heavy whipping cream, but this increases the likelihood of the gratin curdling. If the gratin curdles, don't panic! It is still perfectly fine to eat, it just doesn't look very pretty.

http://ohmyveggies.com/recipe-sweet-potato-kale-gratin/

French Bread

From It's Always Autumn blog.

Bread is the bread of life around here. I know that sounds redundant, but it is true. Without bread, Jeffrey would think life was over. It is a very good thing we don't have any gluten issues in our family!

When I found this French Bread recipe from It's Always Autumn, Jeffrey was ecstatic. Because nothing goes better with soup than homemade French Bread. Yum! My favorite part about this recipe is how easy it is to make.

What you need:

1 1/2 T instant yeast

1/2 C very warm water

1 1/2 T sugar

2 C water

1 1/2 T oil

2 1/4 tsp salt

6 C flour

What to do: 

Combine the yeast, 1/2 C warm water, and sugar, let proof for 10 minutes. Add remaining 2 C water, oil, salt, and 3 C of flour. Mix until flour is incorporated, then add remaining 3 C flour gradually. Knead about 5 minutes, then turn out onto generously floured surface. Every 10 minutes for the next hour knead 2-3 times. Form into 4 loaves. Brush with beaten egg white. Slash 3 diagonal lines into tops. Raise until double or 30 minutes. Bake at 425* for 10 minutes, then at 375* for 20 minutes.

***Note: this is her recipe, I just posted it here for my convenience.***

Roasted Cauliflower Soup

Growing up I hated cauliflower.  We always had it boiled, and sometimes, if we were really lucky, we got to have cheese on it.  Very typical for the 80's, I think.  But not great to get kids to like it.

When I was 15 or so, I finally braved a piece of raw cauliflower and was shocked with how much I actually liked it.

Now, it is one of my favorite vegetables.  I love it roasted with a bit of olive oil and cumin seeds.  Mmmmm!

Recently, I learned of this delicious cauliflower soup.  I found it on Cooking Classy's website and am much obliged, I'm sure.

picture taken from CookingClassy.com

What you need:

1 large head cauliflower, cored and broken into small bite size pieces

1 1/2 Tbsp olive oil

salt and pepper

3 Tbsp butter

1 cup finely chopped yellow onion

3 Tbsp flour

1 garlic clove minced

3 cups milk

2 cups chicken broth

1/2 cup heavy cream

1 Tbsp chopped fresh parsley (or 1 tsp dried)

1 tsp chopped fresh thyme (or a slightly heaping 1/4 tsp dried)

1 bay leaf

1/4 tsp granulated sugar

4 oz shredded white cheddar cheese (1 cup)

1 oz finely grated parmesan cheese (slightly packed 1/4 cup)

What to do:

Preheat oven to 425*.  Place cauliflower on baking sheet, drizzle with oilve oil and toss to evenly coat, then spread into an even lawer and season lightly with salt and pepper.  Bake in preheated oven 20-25 minutes, until golden.  Remove from oven and set aside.

In a large pot, melt butter over medium heat.  Add in onion and saute until tender, about 4-5 minutes.  Add in flour and cook, stirring constantly to create a roux, 1 1/2 minutes, adding in garlic during last 30 seconds of cooking.  While whisking, slowly pour in milk followed by chicken broth and cream.  Add in parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste.  Bring to a boil, stirring frequently and allow to cook until thickened slightly.  Puree 3 cups of the soup in a blender and return to soup in pot.  Remove from heat and stir cheeses.  Serve warm garnished with additional shredded white cheddar, parsley, and serve with fresh bread or croutons if desired.

This soup is so delicious!  It thickens quite a bit in the refrigerator when there are leftovers, so I like to add a bit of milk the next day to thin it out a bit, but it is so good the next day, too!

Buen Provecho!

Veggie Blues

google image

I have been feeling very *blah* lately, and so decided I need to get better with eating my vegetables. Also, it is winter time here in Utah, though it doesn't feel like it, and that means very soon we will have the worst air in the nation. A perfect breeding ground for germs and sicknesses.

Enter meal planning again!

I am going to try to make at least one new thing each week, just to add some spice to our monotonous menus and excite our palates.

This week I will be making several new things, though. Ambitious, I know. But I am excited for the meals this week, and especially that most all of them are easy.  The only one that scares me are the pupusas, but I have to conquer my fear eventually.

This week, we will be eating well!

Sunday: Easy crock pot chicken chili
Monday: Kale and potato hash with fried eggs
Tuesday: Pupusas with cortido
Wednesday: Monte Cristo sandwiches and broccoli soup
Thursday: Sweet potato chicken and quinoa soup
Friday: curry with naan
Saturday: leftovers/ whatever we want

This is going to be a full week, and I know I am being ambitious, especially because I will be watching 2 extra kids all day, but I am excited nonetheless. I like cooking, and I love trying new things.

Bring on the new week!

Zucchini and Green Chile Breakfast Casserole, Mushroom and Feta Breakfast Casserole

Zucchini and Green Chile Breakfast Casserole 
(This recipe makes 4-6 servings as shown in the photos. See below for original recipe which makes 10-12 servings)

Kalyn's Kitchen

Ingredients:

1/2 cup low-fat cottage cheese, rinsed and drained well

1 medium zucchini, about 8 inches long (or more)

1-2 tsp. olive oil for sauteing zucchini and chiles

1 tsp. Spike Seasoning (optional but recommended, or use any seasoning mix you like on eggs)

salt and fresh ground black pepper to taste

1 can diced green Anaheim chiles (4 oz. can)

10 eggs, beaten well

1 T cream, half and half, or milk (use milk for South Beach Diet, or you can leave this out)

1 cup grated sharp cheddar cheese (use low fat cheese for South Beach Diet)

Instructions:

Preheat oven to 375 F/190C. Spray 7X11 inch or 8X8 inch casserole pan with nonstick spray or olive oil. Put cottage cheese in a colander placed in the sink and rinse thoroughly with cold water to wash off the "cream", then let drain.

Wash zucchini, cut lengthwise into fourths, then cut away the inner white part of the zucchini, leaving not over 1/2 inch thickness of white still on the skin. Discard white part, and cut remaining zucchini strips crosswise into same-size strips.

Put olive oil into nonstick saute pan and saute zucchini over low heat for 4-5 minutes, seasoning with Spike seasoning, salt, and pepper. Then add undrained green chiles and saute another 4-5 minutes. (Zucchini should still be pretty firm when you turn off the heat, so be sure you have it on low.)

Layer zucchini/green chile mixture, drained cottage cheese, and cheese into casserole dish. Beat eggs with cream or milk and pour over other ingredients. Use a fork to gently stir so that zucchini, green chile, cottage cheese, and cheese is evenly distributed in the egg mixture.

Bake at 375 for 20-25 minutes, or until mixture is set and top is nicely browned.

http://www.kalynskitchen.com/2005/08/zucchini-and-green-chile-breakfast.html

Mushroom and Feta Breakfast Casserole
(Makes about 10 servings, recipe created by Kalyn)

Ingredients:

18 eggs

2 T half and half or milk (I've come to consider this optional the more I make this)

1 pound mushrooms, washed and sliced (use more if the budget can handle it, I like brown Crimini mushrooms for this recipe, but any mushrooms will work)

2-3 tsp. olive oil (depending on your pan)

1 1/2 cups crumbled Feta cheese

(or 3/4 cups feta and 3/4 cups of another white cheese)

2 tsp. Spike Seasoning

salt to taste (Feta cheese and Spike both have salt, so use sparingly; these days I usually skip the salt)

fresh ground black pepper to taste

Instructions:

Preheat oven to 375. Spray 9 X 13 glass casserole dish with nonstick spray. Saute mushrooms in olive oil until they're softened and slightly browned, about 5 minutes. Drain mushrooms if there's any liquid in the pan, then spread evenly over bottom of casserole dish. Crumble feta over mushrooms.

Beat eggs with half and half or milk, Spike Seasoning, salt (if using) and pepper. Pour over mushroom-feta mixture, then stir gently with a fork so that mushrooms and cheese are evenly distributed in the egg mixture. Bake 45 minutes, or until eggs are set and top is starting to brown.

(Lately I've been cutting this recipe in half and making a smaller portion in my toaster oven. I find the baking time is about around 25-30 minutes for a smaller portion.)

http://www.kalynskitchen.com/2006/11/mushroom-and-feta-breakfast-casserole.html

Clam Chowder Manhattan Style

Google image

The time has come for me to be brave and to stray past my usual realm of tastes.

I mentioned before about the Christmas party and the clam chowder.  What I failed to mention, is the fact that there are always two types of clam chowder.  I was raised with New England style clam chowder, and so when we go to the family Christmas party, I always go for the New England kind, because it is incredible, and I know that there wont be another chance to eat that white goodness for another year (until I got the recipe, that is!  Hahahaha).

Always, next to the pot of New England clam chowder sits a pot full of red stuff.  It smells good, and it looks more like soup than chowder.  And so I generally ignore it, secretely wanting a taste, but knowing there is only so much room left in my belly, and so saving that precious space for the white chowder.

When I asked my aunt for a copy of her recipe of the white chowder, she actually gave me the recipe for both.

And so I decided I am going to be brave, and actually try the Manhattan Style clam chowder.  This way, come Christmas, I wont be wondering which to try, and bypass the Manhattan kind for the well known and loved New England kind.

What you need:
4 slices bacon, diced
2 cans, 6 1/2 oz clams, chopped
3 1/2 c potatoes, cubed
1 can (28 oz) tomatoes (or 1 qt home canned tomatos with juice)
1/8 tsp pepper
1 tsp parsley, dried
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced
2 tsp salt
1 1/2 tsp thyme, dried
1 large bay leaf

What to do:
Saute bacon in large saucepan until almost crisp.  Add onion, cook until transparent (do not overcook).  Add carrots, celery and parsley, and cook about 5 minutes over low heat.  Drain clams, set clams aside and add tomato juice (or liquid) to clam juice and water to make 1 12 qts liquid.  (Add tomatoes to pan, if using whole canned tomatoes.) Pour liquid mixture into pan.  Add salt, pepper, bay leaf, and thyume.  Bring to a boil, then reduce heat, cover and simmer for 45 minutes.  Add potatoes, cover, and cook for 20 minutes.  Add clams and simmer, uncovered, for 15 minutes.  Serves 8.

Aunt Carolyn's Clam Chowder (New England Style)

So not my picture, though I wish it was.  Google image.

Christmas night is one of my favorite times of the year.  I say one of them, because let's be honest, there are a ton of favorite times of the year.  But when it comes to incredible food, nothing beats Christmas night.

After all the gift opening, and the visiting with family, and the chaos that Christmas morning brings, it is nice to know that we will get to spend such a sweet relaxing evening visiting with family on my mom's side.  It is our once a year guaranteed reunion.

There is always the chowder, which is my favorite thing ever.  Chowder and lebkuchen and sweet breads, and vegetable plates and salads, and just about everything else you could imagine.

But the chowder.  That is what I go for.  Never mind the wonderful time reacquainting myself with cousins I haven't seen in a year.  Never mind the fun times my kids will have playing with my cousins' kids.  Forget about the sleepy ambiance with the crackling fire and the sweet roasted almonds while the grownups visit.  I go for the chowder, pure and simple.

Specifically the Clam Chowder.

Aunt Carolyn's clam chowder.

I (and most everyone else) would generally eat three or four bowls full, well past filling our bellies.  We know it will be a long 365 days before we get to eat it any more, so we must eat as much as possible.

This past year I got smart and finally asked her for a recipe.

I have never been happier with begging a recipe off someone before.

What you need:

3/4 lb clams (2 6 oz cans)

1 cup onions, chopped fine

1 cup celery, chopped fine

2 cups potatoes, 1/2 inch cubes

3/4 cup butter (1 1/2 sticks)

3/4 cup flour

1 qt half and half

1 1/2 tsp salt

few grains pepper

1/2 tsp sugar

What to do:

Cook vegetables in drained clam juice and enough water to cover for 20 minutes.  Add salt, pepper and sugar after vegetables are tender.  Melt butter in large saucepan.  Stir in flour to make roux, and add half and half slowly, while stirring.  When thickened, add to vegetable and clam mixture with juice.  Serves 8.

*I have found I like more salt and pepper than it calls for.  Also, after we eat it for dinner, I usually will add some milk, to make it go further, and then freeze it for another meal.

It says it serves 8, but that is only if all 8 people are big hearty men with appetites the size of China.

Enjoy!

Greek Roasted Parmesan Potatoes

3 lbs potatoes
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 cup butter, melted (no substitutes)
1 teaspoon oregano (or to taste)
1 tablespoon fresh minced garlic (optional or to taste)
salt and pepper
1/2-3/4 cup grated parmesan cheese (or to taste)
chopped fresh parsley
Directions:

1
Set oven to 375 degrees.
2
Butter a shallow baking dish large enough to hold the potatoes.
3
Peel and cut the potatoes into large wedges and place into the prepared baking dish.
4
In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
5
Pour over potatoes in the dish and stir to coat well.
6
Cover the dish tightly with foil.
7
Bake for about 40 minutes.
8
Uncover and turn potatoes.
9
Sprinkle with Parmesan cheese, and return to oven (uncovered).
10
Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
11
Sprinkle with chopped fresh parsley and serve.
12
*NOTE* the Parmesan may be sprinkled on just after baking if desired.

Greek Style Quinoa Burger

Ingredients:

• 1/2 cup rinsed quinoa
• 1 medium carrot, cut in large chunks
• 6 scallions, thinly sliced
• 15 ounces great northern beans, drained and rinsed
• 1/4 cup plain dried breadcrumbs
• 1 large egg, lightly beaten
• 1 tablespoon ground cumin
• Coarse salt
• Ground pepper
• 2 tablespoons olive oil
• 1/2 cup plain nonfat Greek yogurt
• 1 tablespoon fresh lemon juice
• 4 pitas (each 6 inches)
• 1/2 English cucumber, thinly sliced diagonally
  
  
  What to do:
  1. In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

  2. STEP 2

     In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

  3. STEP 3

     Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.

  4. STEP 4

     Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

Enchilada Sauce

I want to write something so clever with this, but the fact of the matter is I am so tired right now, I just can't get my mind to work, any more than just to copy and paste this little bit.  Sigh.  Hopefully I will remember to update it when I actually make it.


Ingredients
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Salt/pepper
Optional: cayenne pepper, ground chipotle, paprika, etc.

Directions
In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder.
In a medium saucepan, heat olive oil over medium heat.
Add tomato paste, and the bowl of flour and spices.
Cook 1 minute, whisking continuously.
Whisk in broth, increase heat, and bring to a light boil.
Reduce to simmer. Cook about 8 minutes or until slightly thickened, whisking occasionally.
Salt/pepper to taste.

Cilantro Lime Rice

Adapted from Garden Grazer

Any type of latin food is just better with a side of rice!  Here is the perfect complimentary dish.


Ingredients
1 cup uncooked white basmati rice
1-2 Tbsp. fresh lime juice
3/4 cup cilantro, stems removed and roughly chopped
Salt to taste
Optional add-ins: lime zest, sweet corn, jalapeno, green onion, garlic

Directions
Cook rice according to package instructions. Let sit for about 10 minutes.
In a bowl, add cooked rice, cilantro, and lime juice. (The heat from the rice will slightly wilt the cilantro.)
Stir well to combine. Salt to taste.

Bean Enchiladas

Adapted from The Garden Grazer

I have been in search of a delicious enchilada for quite some time now.  I found one I am eager to try.
Ingredients
Two 15 oz. cans black beans
15 oz. can vegetarian-style refried beans
10 oz. enchilada sauce (try homemade!)
3 cloves garlic
1 small onion
3-4 green onions
1 tsp. cumin
Shredded cheese (Mexican blend, cheddar, etc.)
6 large tortillas
Tomatoes for topping

Directions
Dice onion, mince garlic. Saute onion and garlic with cumin and salt over med-high heat for about 7 minutes.
Lower heat to med-low, add refried beans and stir with a spatula until beans soften.
Rinse and drain black beans, add to pan. Stir to combine.
Preheat oven to 325.
Evenly distribute bean mixture to the center of tortillas, leaving space to fold ends in.
Sprinkle some cheese on top of the bean mixture, then roll up with ends tucked in.
Place seam side down in a lightly sprayed 9x13 inch glass baking dish.
Pour enchilada sauce over the top, then shredded cheese and sliced green onions (or add the green onions after baking).
Bake for about 25 minutes. Top with diced tomatoes.

Cilantro Lime Dressing

Adapted from The Garden Grazer 

Cilantro lime, and tomatillo ranch dressings are my favorite.  Oh so good.

This is a great recipe for the cilantro lime, and I am anxious to try it out.

Ingredients:
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain greek yogurt
2 Tbsp fresh lime juice (about 1/2 lime)
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp white vinegar
1/8 tsp salt


Directions:
Puree all ingredients in a blender or food processor until smooth.  Taste and adjust seasonings if necessary.

Add to salad, burritos, whatever you like.Guaranteed to enjoy your food just that much more.