Salsa

Adapted from: Alton Brown

Yield: 6 cups

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12 Roma tomatoes, chopped 

8 garlic cloves, minced
1 can diced green chilies
1/2 cup onion, finely chopped
2 tbsp olive oil
1 lime, juiced
1/4 cup chili powder
2 tsp salt
1/4 cup dried cilantro or parsley, to taste
1/4 tsp cumin
Red pepper flakes

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Mix all ingredients and refrigerate for at least 2 hours to allow flavors to meld.

Whole Wheat Flour Tortillas

Yes, there is a reason that my tortillas are rectangle.  I used my pasta maker attachment to roll out the dough.  It's only about 6 inches wide so I was a bit limited in my circular shape.  I rolled them out thinner as well.  That will effect your cooking time, so be aware of that!!  It only took about 10 seconds per side.

adapted from CookingMexicanRecipes

5 cups of soft wheat flour
1 tbsp baking powder
2 tsp salt
1/2 cup powdered milk
4 tbsp oil
1 1/2 cup warm water

Combine 4 cups of flour, baking powder, salt and milk in a mixing bowl.  In another bowl combine the warm water and oil.

With mixer on medium, slowly add the water and oil mixture to the flour mixture until everything is all mixed together.  Add remaining flour a couple tablespoons at a time.  Dough will begin to pull away from the sides of the bowl.  Add enough flour until dough is soft and not sticky.

Divide dough into small balls, about 2 tablespoons.  Place the balls on a baking pan or counter, making sure they don't touch each other and cover with a damp cloth.  Let them rest for 20-30 minutes.

Preheat an ungreased skillet or cast iron pan on medium high heat.

Lightly dust surface with flour.  Take a ball of dough and flatten it out to a 4-inch circle.  Rub flour on your rolling pin and roll the dough from the center out.  Roll the tortilla until it is 6- or 7-inches in diameter and about 1/8 inch thick.

Place tortilla on preheated skillet.  Cook tortilla for about 15-30 seconds, just until it starts to look dry. Flip it over and cook an additional 10-20 seconds.

Don't over cook it!  You want the tortilla to be nice and soft.

Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.

Tortillas are best eaten hot right off the griddle, but you can refrigerate and freeze them too.

If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 degree oven for a 10-15 minutes.

Easy Rice

I've always been intimidated by making rice on the stovetop.  I don't know why.  But it's really easy!!

Soak desired amount of rice in a bowl for up to 1 hour.  Drain.

Level rice in a pot and add warm-ish water.
Add enough water to reach the first knuckle of your finger, about 1 inch above rice.
The picture shows the amount for brown rice which will need a bit more.  About 1 1/4 inches.

Cook rice over medium-high heat until it just starts to boil.

Turn heat to low (a gentle simmer) and cover.

Cook for 15-18 minutes for white rice.  Brown rice takes about 30-40 minutes.

Leave lid on and let sit for at least 10 minutes.
This allows the moisture to distribute evenly throughout the rice and so you're not left with dry rice on top and mushy rice on the bottom.

Now go enjoy your beautiful rice!!

I like to make a big batch of rice and then freeze it in zip top bags.

Then I warm it in my microwave and I have quick and still beautiful rice!

Chicken & Pepper Skillet

South Beach Diet Friendly (Phase 1)
Adapted from Food.com

1 tbsp olive oil
12 oz boneless skinless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, finely minced
3 bell peppers, cut into thin strips  (red, green, and yellow)
8 mushrooms, thickly sliced
1 medium onion, sliced
1 tsp ground cumin
1 1/2 tsp dried oregano
3 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
1/4 tsp salt
fresh ground black pepper
1 tomato, diced

In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.

Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, mushrooms, sliced onion, cumin and oregano. Stir-fry for 2 to 3 minutes or until crisp tender.

Add lemon juice, parsley, salt and pepper; toss to combine well and serve topped with tomato.

Vegetable Enchiladas

Compliments of Simple Healthy Tasty

Makes 20-24 enchiladas (2 pans)

Filling

4-5 cups cooked beans

2-3 cups cooked brown rice

2+ cups of corn

3 carrots, diced finely

1 medium zucchini, chopped

1 large onion chopped

1-2 4 oz cans of diced green chilies

1-2 4 oz cans sliced mushrooms or fresh sliced

1-2 cups tomatoes, chopped or canned

1 tsp cumin

1 tsp sea salt

1 tsp chili powder

1 tsp Mexican seasoning (optional)

½ tsp garlic powder (optional)

2 tbsp olive oil

Enchilada Sauce

6 tbsp chili powder

2/3 cup whole wheat flour

4 tsp vinegar

2 tsp each:

garlic powder, oregano, sea salt

8 cups water

“Cheese” Sauce

½ cup whole wheat flour

½ cup nutritional yeast a.k.a. brewers yeast

1 tsp sea salt

1 tsp garlic powder

2 cups water

2 tsp mustard powder

4 tbsp coconut oil

20-24 tortillas

olives, sliced

green onions, sliced

guacamole

salsa

fresh tomatoes

shredded lettuce

Mix all filling ingredients together in large frying pan and saute just until vegetables are crisp tender.

Prepare enchilada sauce by mixing all ingredients in a large saucepan and simmer over low heat until thickened.  Do not cut back on the chili powder in the sauce.  It isn’t hot tasting, but it is necessary to give the sauce color and flavor.

For “cheese” sauce, in large saucepan, combine flour, yeast, salt and garlic powder.  Add water and mix thoroughly over medium heat until thick and bubbly.  Remove from heat and add mustard and coconut oil.

Spread a layer of enchilada sauce in the bottom of two 9”x13” pans.  Fill your tortillas with a good helping of filling, roll and place in the pans.  After the pans are full pour the remaining enchilada sauce over them.   Then pour cheese sauce on top.  Sprinkle with sliced olives and green onions.  Cover and bake at 350° for 20 minutes or until bubbly.  If freezing one, cover and put in freezer.  Top with guacamole, salsa, fresh tomatoes, and shredded lettuce.

Seven Layer Tortilla Pie

Adapted from Allrecipes

Makes 6 servings

2 15 oz cans refried beans
1 cup salsa, divided
2 cloves garlic, minced
2 tbsp fresh cilantro, chopped
15 oz black beans, rinsed and drained
½ cup tomatoes, chopped
7 8-inch flour tortillas
2 cups shredded Cheddar cheese
1 cup salsa
½ cup sour cream

Preheat oven to 400°.

In a large bowl, mix refried beans, ¾ cup salsa and garlic.

In a separate bowl, mix ¼ cup salsa, cilantro, black beans and tomatoes.

Place one tortilla in a pie plate or tart dish. Spread ¾ cup refried bean mixture over tortilla to within ½” of edge. Top with ¼ cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with ¼ cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.

Cover with foil, and bake for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

Kid Friendly Burritos

Makes 8 burritos

8 burrito-size flour tortillas
3 green onions, sliced
1 large tomato, diced
10 oz black olives, drained and sliced
6 torn lettuce leaves
1 ripe avocado, sliced
16 oz refried beans
2 tsp dried onion flakes
½ tsp dried, minced garlic
1 tsp salt
½ tsp ground cumin
1 tsp chili powder
¼ tsp dried oregano
2 tsp water
16 oz shredded Cheddar cheese
8 oz sour cream
Guacamole

In a large serving dish, arrange green onions, tomato, olives, lettuce and avocado. Set aside.

Empty refried beans into a microwave-safe bowl. Season with onion flakes, garlic, salt, cumin, chili powder and oregano. Stir in water, cover, and cook in microwave, on high, for about 2 minutes.

Spread a thin layer of beans on half a tortilla. Sprinkle with cheese, and desired toppings. Spread sour cream and guacamole on other half of tortilla. Roll up and serve.

Black Bean and Corn Quesadillas

8 small quesadillas

2 tsp olive oil
3 tbsp onion, finely chopped
15 oz black beans, drained and rinsed
10 oz whole kernel corn, drained
1 tbsp brown sugar
¼ cup salsa
¼ tsp red pepper flakes
2 tbsp butter, divided
8 8-in tortillas
1½ cups shredded Monterey Jack cheese, divided

Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.

Melt 2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

Sweet Potato and Black Bean Enchiladas

Green Chile Sauce
1 cup vegetable broth
1 tbsp arrowroot starch dissolved in a little cold water
1 generous cup chopped roasted green chiles, hot or mild
2 to 3 cloves garlic, minced
1 tsp cumin or chili powder, hot or mild, to taste

Enchilada Filling
1 15oz can organic black beans, rinsed, drained
4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked diced sweet potatoes
1/2 cup chopped roasted mild green chiles
1/2 tsp ground cumin
1/2 tsp chili powder mild or spicy
Sea salt and black pepper to taste
2 tbsp chopped fresh cilantro

2 to 4 tbsp vegetable oil, as needed
8 white or yellow corn tortillas
4oz shredded Monterey Jack cheese

Preheat oven to 350°F. Make Green Chile Sauce by combining ingredients in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test and adjust seasonings. Set aside.

Meanwhile, make Enchilada Filling by combining black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine sweet potatoes and green chiles; add the spices. Season with sea salt and pepper.

Pour about 1/4 cup of the Green Chile Sauce into the bottom of a 9"x13" baking dish.

To assemble the enchiladas, heat some oil in a skillet. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.

Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Roll tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.

Bake for 20-25 minutes, until the enchiladas are hot and sauce is bubbling around the edges.

Black Bean Flautas

Compliments of Simple Healthy Tasty

3 16 oz cans black beans un-drained OR
6 cups cooked black beans with vegetable broth added

3 tsp chili powder
1 tsp cumin
1 clove garlic, minced
1 bay leaf
½ red bell pepper, finely chopped (optional)
salt and any other seasonings you would like
12 or more whole wheat flour tortillas

6 green onions, sliced
tomatoes, chopped
salsa
shredded romaine lettuce (optional)

In a medium-large saucepan, combine beans, chili powder, cumin, garlic, bay leaf, salt and seasonings. Simmer about 10 minutes. Remove bay leaf. Drain off a little liquid; reserving. Mash beans with potato masher; add liquid as needed for desired consistency.

Preheat oven to 400°. Spread bean mixture on tortillas and top with green onions and tomatoes. Roll into tight roll and place on cookie sheet seam side down. Bake until browned, about 15 minutes. Spread olive oil on flautas for a crispier, greasy flavor! Use any leftover bean mix for dipping or mix with salsa for dipping.

Black Beans and Rice

3 cups cooked brown rice
20oz black beans, rinsed & drained
3-4 cloves garlic, minced
Fresh lime juice from 1 lime
1/2 tsp ground cumin
1/2 tsp chili powder
1/3 cup green enchilada sauce (to taste)
1/2 tsp salt

Combine all ingredients and heat until warm.

7 Layer Bean Dip

Thank you Mom for yet another delicious recipe!

2 10 oz cans refried beans

3 avocados, mashed or 8 oz avocado dip

1 cup sour cream

½ cup mayonnaise

½ pkg taco seasoning

3 med tomatoes, chopped

½ cup olives, sliced

Green onions, sliced

Cheddar cheese, shredded

Spread beans in 9”x13” pan.  Spread avocados on beans.  Mix sour cream, mayo and seasoning together then spread on avocado.  Sprinkle tomatoes and olives on sour cream mixture.  Top with onions and cheese.  Serve with chips.