Mexican Restaurant Salsa
Source: My Favorite Salsa Ever. Annie-Eats. 1/25/09
Ingredients:
2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tbsp. red wine vinegar
1 tbsp. cumin
1/2 sweet yellow onion, coarsely chopped
1/4 tsp. salt
1/2 tsp. ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime
Preparation:
In the bowl of a food processor, combine the jalapenos and garlic.
Process until finely chopped. Scrape down the sides of the bowl. Add
all other ingredients to the food processor. Pulse in very brief pulses
until the vegetables have reached the size you desire (it does not take
many pulses so don’t overdo it). Transfer to an airtight container and
refrigerate at least 2 hours before serving to allow the flavors to
blend.
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Saturday, August 10, 2013
Baked Southwest Egg Rolls
Baked Southwest Egg Rolls
Source: "Baked Southwest Egg Rolls". Annie-Eats. 3/5/10.
Ingredients:
2 C. frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 C. shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)
Preparation:
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.
Source: "Baked Southwest Egg Rolls". Annie-Eats. 3/5/10.
Ingredients:
2 C. frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 C. shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)
Preparation:
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.
Monday, June 17, 2013
Mexican Grilled Corn
Mexican Grilled Corn
10052
Source: Adapted from: http://www.foodnetwork.com/recipes/tyler-florence/mexican-grilled-corn-recipe/index.html
Ingredients:
2 T. mayonnaise
6 T. sour cream
1-2 T. chopped Cilantro
parmesean cheese, for sprinkling
lime juice
chili powder
salt
pepper
Preparation:
Mix the mayonnaise, sour cream, and cilantro. Place the corn on the grill (high heat) for 12-14 minutes, turning frequently. Slather with the sour cream mixture. Lightly drizzle the lime juice, and the sprinkle parmesean cheese, chili powder, salt, and pepper.
10052
Source: Adapted from: http://www.foodnetwork.com/recipes/tyler-florence/mexican-grilled-corn-recipe/index.html
Ingredients:
2 T. mayonnaise
6 T. sour cream
1-2 T. chopped Cilantro
parmesean cheese, for sprinkling
lime juice
chili powder
salt
pepper
Preparation:
Mix the mayonnaise, sour cream, and cilantro. Place the corn on the grill (high heat) for 12-14 minutes, turning frequently. Slather with the sour cream mixture. Lightly drizzle the lime juice, and the sprinkle parmesean cheese, chili powder, salt, and pepper.
Sunday, September 2, 2012
Bananadoodle Cookies
Bananadoodle Cookies
10038
Source: Adapted from: "Vegan Bananadoodle Cookie: On Dreams Interrupted" Week of Menus. 28 February 2011
Ingredients:
2 1/2 C. all-purpose flour
1 T. baking powder
1/4 tsp. salt
3/4 C. vegetable oil
1 1/3 C. granulated sugar
1 T. simple syrup
2 large bananas, mashed
1 T. vanilla extract
1/4 C. granulated sugar
1 T. ground cinnamon
Preparation:
Preheat oven to 350. Line two baking sheets with parchment paper, or lightly grease.
In a bowl, whisk together flour, baking powder and salt. Set aside.
Using either a stand mixer with the paddle attachment or a hand mixer, beat the oil, sugar and simple syrup at medium high speed until light, about 1 1/2 minutes. Add bananas beating well after addition. Beat in vanilla extract. Scrape down sides of the bowl and beat 30 seconds more. At low speed, add the flour mixture and beat until just blended.
In a bowl, make topping by mixing cinnamon and sugar together.
Refrigerate dough for 30 minutes (or up to a week in the fridge.) Shape the cookie into 1 inch balls (about 1 tablespoon of dough.) Roll each ball into cinnamon sugar mixture to coat completely and arrange balls on the baking sheets, spacing them 2 inches apart. Flatten each cookie into a 2 inch disk. Bake cookies one sheet at time, 14- 18 minutes until tops are crinkly and they are puffed and lightly browned around the edges. Transfer cookies to a wire rack and cool completely.
10038
Source: Adapted from: "Vegan Bananadoodle Cookie: On Dreams Interrupted" Week of Menus. 28 February 2011
Ingredients:
2 1/2 C. all-purpose flour
1 T. baking powder
1/4 tsp. salt
3/4 C. vegetable oil
1 1/3 C. granulated sugar
1 T. simple syrup
2 large bananas, mashed
1 T. vanilla extract
1/4 C. granulated sugar
1 T. ground cinnamon
Preparation:
Preheat oven to 350. Line two baking sheets with parchment paper, or lightly grease.
In a bowl, whisk together flour, baking powder and salt. Set aside.
Using either a stand mixer with the paddle attachment or a hand mixer, beat the oil, sugar and simple syrup at medium high speed until light, about 1 1/2 minutes. Add bananas beating well after addition. Beat in vanilla extract. Scrape down sides of the bowl and beat 30 seconds more. At low speed, add the flour mixture and beat until just blended.
In a bowl, make topping by mixing cinnamon and sugar together.
Refrigerate dough for 30 minutes (or up to a week in the fridge.) Shape the cookie into 1 inch balls (about 1 tablespoon of dough.) Roll each ball into cinnamon sugar mixture to coat completely and arrange balls on the baking sheets, spacing them 2 inches apart. Flatten each cookie into a 2 inch disk. Bake cookies one sheet at time, 14- 18 minutes until tops are crinkly and they are puffed and lightly browned around the edges. Transfer cookies to a wire rack and cool completely.
Friday, June 29, 2012
Baked Falafel with Lemon Tahini Sauce
Baked Falafel with Lemon Tahini Sauce
10034
Source: Canyoustayfordinner.com
Ingredients (for 2 servings):
15 oz can chickpeas
2 T flour
2 T chopped parsley
2 cloves of garlic, minced
1 tsp. cumin
1 tsp. corriander
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
2 T tahini paste
zest and juice of 1 lemon
1/2 C. crumbled feta cheese
2 pita breads
1/2 C. diced red onion
1 C. chopped tomatos
1 C. chopped lettuce
Preparation:
Preheat the oven to 400 degrees F. Combine all falafel ingredients in a food processor and pulse until well blended. Scoop the bean mixture into a bowl and shape into 8 equal sized patties. Place on a greased baking sheet, brush each with olive oil and bake for 20 minutes.
Whisk the tahini, lemon juice, and zest in a small bowl.
10034
Source: Canyoustayfordinner.com
Ingredients (for 2 servings):
15 oz can chickpeas
2 T flour
2 T chopped parsley
2 cloves of garlic, minced
1 tsp. cumin
1 tsp. corriander
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
2 T tahini paste
zest and juice of 1 lemon
1/2 C. crumbled feta cheese
2 pita breads
1/2 C. diced red onion
1 C. chopped tomatos
1 C. chopped lettuce
Preparation:
Preheat the oven to 400 degrees F. Combine all falafel ingredients in a food processor and pulse until well blended. Scoop the bean mixture into a bowl and shape into 8 equal sized patties. Place on a greased baking sheet, brush each with olive oil and bake for 20 minutes.
Whisk the tahini, lemon juice, and zest in a small bowl.
Divide the hot falafel among the two pita breads and top with chopped lettuce, tomato, thinly sliced red onion, crumbled feta, and the lemon-tahini sauce.
Thursday, May 31, 2012
Potato Pancakes with Avocado Mash and Eggs
Potato Pancakes with Avocado Mash and Eggs
10030
Source: Everyday with Rachael Ray
Ingredients:
1 1/4 lbs. shredded baking potatoes
1 grated onion
4 eggs
2 avocados
3 T olive oil
3/4 tsp. salt
1/4 tsp. pepper
Chipotle-flavored hot sauce
Preparation:
Place shredded baking potatoes in a kitchen towel and squeeze to remove any moisture. Transfer to a bowl and stir in the onion, 1 T extra-virgin olive oil, salt and pepper. In a large nonstick skillet, heat 2 TBSPS extra-virgin olive oil over medium heat. Divide the potato mixture into 4 mounds in the skillet and pat into 4-inch pancakes. Cover with a sheet of foil and cook, turning once and adding 1 more tablespoon extra-virgin olive oil, until browned, about 15 minutes. Transfer to a platter. In the same skillet, cook 4 eggs sunny-side up with 1 tablespoon extra-virgin olive oil for about 1 minute. Mash the flesh from 2 avocados and season with salt. Top each pancake with some avocado, an egg and chipotle-flavored hot sauce.
10030
Source: Everyday with Rachael Ray
Ingredients:
1 1/4 lbs. shredded baking potatoes
1 grated onion
4 eggs
2 avocados
3 T olive oil
3/4 tsp. salt
1/4 tsp. pepper
Chipotle-flavored hot sauce
Preparation:
Place shredded baking potatoes in a kitchen towel and squeeze to remove any moisture. Transfer to a bowl and stir in the onion, 1 T extra-virgin olive oil, salt and pepper. In a large nonstick skillet, heat 2 TBSPS extra-virgin olive oil over medium heat. Divide the potato mixture into 4 mounds in the skillet and pat into 4-inch pancakes. Cover with a sheet of foil and cook, turning once and adding 1 more tablespoon extra-virgin olive oil, until browned, about 15 minutes. Transfer to a platter. In the same skillet, cook 4 eggs sunny-side up with 1 tablespoon extra-virgin olive oil for about 1 minute. Mash the flesh from 2 avocados and season with salt. Top each pancake with some avocado, an egg and chipotle-flavored hot sauce.
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