Pico de Gallo

Found this recipe on FB.  It's delicious!  Makes about 5 cups.
 
3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Stir all ingredients together. Refrigerate. Best to let marinate overnight. But several hours will suffice, if you can't wait to dig in! Serve chilled.

CAFE RIO’S LIME CILANTRO RICE

Hands down our favorite Cafe Rio-type rice.  Quick, easy and delicious!
recipe from: The Girl Who Ate Everything

2 Tb. Butter
pepper to taste
1 ¼ cup rice (I used long grain)
juice and zest from 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tbsp. chopped cilantro
¾ tsp. salt
¼ tsp. cumin

In a skillet melt butter with rice.Add liquid, and other ingredients.Bring to a boil, reduce heat, cover and cook for 20 minutes or until rice is done.

Tomato & Mozzarella Bites

adapted from Good Housekeeping, December 2012

2 T olive oil
2 T white balsamic vinegar
1/4 t dried oregano
1/4 t salt
1/4 t pepper

20 fresh mini mozzarella balls
20 grape tomatoes
40 fresh basil leaves

Whisk and toss with fresh mozzarella.  Add tomatoes and basil and toss. 

(original recipe suggests threading onto skewers)

Vegan Stuffed Mushrooms

Stuffed Baby Portobellos

1 1/2 lb. Baby Portobellos the bigger the better (or button mushrooms)
1 1/2 c. Fresh Whole Wheat Bread Crumbs
3 T. Extra Virgin Olive Oil
1 Medium Red Onion chopped
1 Garlic Clove pressed
3/4 t. Sea Salt
2 T. Fresh Parsley chopped
1/2 t. Basil

Preheat oven to 375 F.

Process about 2 slices of whole wheat bread in a food processor.  You can use prepared bread crumbs, but whenever possible, I'd use fresh for sure. This makes about 1 1/2 cups of bread crumbs.  It's also a great way to use up the butts of your loaf bread.  Set aside.  Remove stems from mushrooms and chop them right up.  Brush one of the tablespoons of oil around in a 13 X 9 pan.  Heat the rest of the oil in a pan over medium high heat.  Add garlic and onions and sauté for 7 minutes.  Stir in salt, and then bread crumbs, basil, and parsley.  Evenly distribute mixture to mushroom caps.  Bake for 30-45 minutes, depending on the size of your mushroom caps.  Keep an eye out that they don't get too brown.  Serve with a fresh salad, and enjoy!

Baked Zucchini with Mozzarella

 
 http://realmomkitchen.com/2653/baked-zucchini-with-mozzarella/

• 2 medium sized (or about 5 small) zucchini (or summer squash)
• Johnny’s Garlic Spread & Seasoning
• salt
• shredded mozzarella cheese (I used Costco Mexican blend)

1. Slice your zucchini up into 1/2 inch rings.
2. Lay them out flat on a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning and a bit of salt.
3. Bake in the oven at 350 for about 10-15 minutes or until crisp tender.
4. Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, throw that cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes.

Girls Camp Salsa

2 large or 5 Roma tomatoes, chopped
2 avocados
4 T green onions
4 T cilantro, chopped
1 can corn, drained and rinsed
1 can black beans, drained and rinsed
1 pkg dry Italian Salad dressing mix (Western Family)
vinegar (per salad dressing mix directions)
oil (1/4 of the oil per salad dressing mix directions)

Black Bean and Sweet Corn Quinoa

Similar to Gallo Pinto but the quinoa in this dish has a lot more flavor.  Use less beans to make kids happy?
 
(The Sisters Cafe)

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
1 (15 ounce) can black beans, drained and rinsed
1/2 cup cilantro, chopped

In a medium pot, heat the olive oil over medium heat.  When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often.  Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.

Add the quinoa and cover with broth.  Stir in cumin, cayenne pepper, salt and pepper.  Bring the mixture to a boil.  Cover, reduce heat and let simmer for 20 minutes (or until the liquid is absorbed).

Stir in the frozen corn and black beans.  Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes.  Stir in cilantro.  Serve warm or chilled - it is delicious both ways!

Carrots Lyonnaise

(Kelly Neilsen)

Kelly brought these to our annual Pumpkin Carving Party last year.  They were delicious!  I made them for the first time this week and they were a big hit with everyone here.  Wish they didn't have so much butter - I'm pretty sure the amount of butter counteracts any nutritional benefit from the carrots!  We'll save these for special occasions - they are yummy!!

 

1 lb. carrots
1 chicken bouillon cube
1/2 c. boiling water
4 tbsp. butter
1-2 med. onion, sliced

1 tbsp. flour
1/4 tsp. salt
Dash of pepper
3/4 c. water

 

Pare carrots and slice or cut in julienne strips about 1/4 inch thick. Dissolve bouillon cube in the 1/2 cup boiling water. Add carrots and cook covered for 10-15 minutes. Don't overcook. Meanwhile, melt butter in skillet. Saute onions until done. Stir in flour, salt and pepper. Add the 3/4 cup water. Bring to boil. Add carrots and chicken stock. Bring to boil. Simmer 1 minute, stirring gently.

Cafe Rio Rice

(Recipe Shoebox)

* This is one of the only recipes I've used where my kids can't tell it's brown rice.

6 c water
6 chicken bouillon cubes
4 t garlic, minced
1/2 bunch cilantro
1 can green chilies
3/4 t salt
1 T butter
1/2 onion
3 c rice (white or brown)

Saute dry rice and onion in butter until just browned. Blend cilantro, green chilies and garlic in food processor (add 1 c of rice water for easier blending). Bring water to a boil and add all ingredients. Simmer covered 30 minutes (white rice) or 50 minutes (brown rice).

Favorite Sweet Potatoes

Thanksgiving favorite!  We keep reducing the fat and sugar and they are STILL delicious!   I use 1/2 c sugar and 1/4 c butter (half what it calls for) and it's still amazing! We fight over who gets to lick the bowl. SO GOOD.  Also good without topping (or with marshmallows).
 
4 cups cooked and mashed yams (2 yams)
1 c sugar*
1/2 c butter*, melted
2 eggs
1 t vanilla

topping:
2 T butter, melted
3/4 c corn flakes
1/4 c brown sugar


Combine yams, sugar, butter, eggs and vanilla. Mix well and turn into a greased 8x8" glass dish.
Combine topping ingredients and sprinkle over potatoes. Bake 30-45 minutes at 350• or until set.

Roasted Cauliflower

(Recipe Shoebox)

5-6 c cauliflower florets, cut into bite-sized pieces (the smaller the better)
1/4 c extra virgin olive oil
1 T sliced garlic
2 t lemon juice
1 t salt
1/2 t black pepper
2 T freshly grated Parmesan cheese

In a large bowl, mix olive oil, lemon juice, salt and pepper. Add cauliflower and stir well. Pour cauliflower mixture evenly over large baking sheet and bake at 500• for 10-15 minutes or until light golden brown, stirring occasionally. Serve warm with freshly grated Parmesan cheese.