1 15oz can drained black beans
1/2 tsp ground cumin
2 tsp olive oil
1 T fresh lime juice (I use 1/2 a lime)
2 cups coleslaw mix
1/4 cup chopped fresh cilantro
2 green onions chopped (if you like the nasty little buggers)
Corn tortillas
1/3 cup crumbled feta or queso fresco cheese
Hot sauce, to taste
Mix the beans and cumin
In a separate bowl mix the oil, lime juice, coleslaw mix, cilantro and green onions. This is better if it sits for a while, but it's not necessary.
Corn tortillas: you can fry them, or I put them on a cookie sheet, spray them with Pam on both sides and put under the broiler. Sometimes I take them out so they're still soft, sometimes I cook them until they're hard, and I usually flip them over while they're in there too. You can also put about 4 between damp paper towels and microwave them until they're hot too.
To Serve: put the beans, coleslaw, and cheese in a corn tortilla. Top with hot sauce. Yum!
Tuesday, August 17, 2010
Roasted Tomato Tortilla Soup
1 1/2 pounds tomatoes, cut in half (about 5 medium)
2 (6 inch) Anaheim chiles (light green peppers, or I've used half a jalapeno)
7 slices of 1/4 inch thick onion (I don't use this)
2 large garlic cloves, halved
1T fresh cilantro
2 tsp ground cumin
1/2 tsp sugar
1/4 tsp pepper
1/2 tsp salt
3 (14 oz) cans chicken broth
1 diced avocado
1/2 cup crumbled queso fresco
Tortilla chips
Preheat broiler. Put the tomatoes cut sides down on a foil lined backing sheet. Half the chiles lengthwise, discard the seeds and membranes. Put them cut side down on the baking sheet and flatten with your hand. Place onions and garlic on the pan. Broil for 10 minutes or until the tomatoes and peppers are black and the skin is puckering. Remove and let stand until cool, then peel off the skins. This will be easy with the tomatoes, but you might need a spoon to scrape out the chile. Put the tomatoes, chile, garlic and onion in a blender with cilantro and blend.
Pour into a pan and cook for 2 minutes, then add the seasonings and broth. Bring to a boil, then reduce and simmer for 15 minutes. Serve with tortilla chips, sliced avocado, cheese, and more cilantro.
This is a really light soup, so I serve quesadillas or tacos with it, or I've also added black beans or diced cooked chicken.
2 (6 inch) Anaheim chiles (light green peppers, or I've used half a jalapeno)
7 slices of 1/4 inch thick onion (I don't use this)
2 large garlic cloves, halved
1T fresh cilantro
2 tsp ground cumin
1/2 tsp sugar
1/4 tsp pepper
1/2 tsp salt
3 (14 oz) cans chicken broth
1 diced avocado
1/2 cup crumbled queso fresco
Tortilla chips
Preheat broiler. Put the tomatoes cut sides down on a foil lined backing sheet. Half the chiles lengthwise, discard the seeds and membranes. Put them cut side down on the baking sheet and flatten with your hand. Place onions and garlic on the pan. Broil for 10 minutes or until the tomatoes and peppers are black and the skin is puckering. Remove and let stand until cool, then peel off the skins. This will be easy with the tomatoes, but you might need a spoon to scrape out the chile. Put the tomatoes, chile, garlic and onion in a blender with cilantro and blend.
Pour into a pan and cook for 2 minutes, then add the seasonings and broth. Bring to a boil, then reduce and simmer for 15 minutes. Serve with tortilla chips, sliced avocado, cheese, and more cilantro.
This is a really light soup, so I serve quesadillas or tacos with it, or I've also added black beans or diced cooked chicken.
Summer Salad
from LeeAnn
1 lb. short pasta (fusilli, rotini, capanella etc.)
8 tiny zucchini or 2 medium, sliced
3 garlic cloves, minced
1/3 c. pine nuts
2 T. olive oil
3 lg. tomatoes, in 1/2 inch cubes (or some halved cherry tomatoes)
1/4 c fresh chopped parsley
1/4 c fresh chopped basil
1/4 lb Bel Paese or mozzarella cheese cubed
2 T fresh lemon juice
2 T olive oil
Fresh ground black pepper, to taste
Parmesan cheese, to taste
Cook pasta according to package directions. Do not rinse after draining. In a heavy skillet saute zucchini, garlic and pine nuts in olive oil until zucchini is barely tender. Put zucchini mixture into large serving bowl. Add tomatoes, parsley, basil, cheese, lemon juice, olive oil and black pepper. Mix well. Pour hot pasta over it all and toss well. Serve immediately, and pass Parmesan cheese with it.
1 lb. short pasta (fusilli, rotini, capanella etc.)
8 tiny zucchini or 2 medium, sliced
3 garlic cloves, minced
1/3 c. pine nuts
2 T. olive oil
3 lg. tomatoes, in 1/2 inch cubes (or some halved cherry tomatoes)
1/4 c fresh chopped parsley
1/4 c fresh chopped basil
1/4 lb Bel Paese or mozzarella cheese cubed
2 T fresh lemon juice
2 T olive oil
Fresh ground black pepper, to taste
Parmesan cheese, to taste
Cook pasta according to package directions. Do not rinse after draining. In a heavy skillet saute zucchini, garlic and pine nuts in olive oil until zucchini is barely tender. Put zucchini mixture into large serving bowl. Add tomatoes, parsley, basil, cheese, lemon juice, olive oil and black pepper. Mix well. Pour hot pasta over it all and toss well. Serve immediately, and pass Parmesan cheese with it.
Frozen Banana Shake
4 frozen bananas
2 T PB
1 T cocoa
2 c milk (or almond milk, or rice milk)
2 dates (or a few chopped dates - the recipe would be fine without these also)
Blend it all up. Makes about 24 ounces of smoothie.
2 T PB
1 T cocoa
2 c milk (or almond milk, or rice milk)
2 dates (or a few chopped dates - the recipe would be fine without these also)
Blend it all up. Makes about 24 ounces of smoothie.
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