Archives: Recipes

Heat oven to 350 degrees F. Place tortillas in a large covered casserole (or wrap them tightly in aluminum foil) and warm in the oven.

In a large mixing bowl, lightly beat together eggs, jalapeno and water. Add salt and freshly ground pepper to taste. Melt butter in a large nonstick skillet over medium heat. Cook eggs, stirring, until done.

To assemble burritos, place a tortilla on a cutting board. Spread a quarter of the scrambled eggs across center of tortilla and top with a quarter of the cheese, beans, scallions, cilantro, salsa, sour cream (if using) and lettuce. Fold the tortilla envelope style: bring one side of tortilla just over edge of filling, fold in sides of tortilla, then roll it up to form a tight bundle. Cut in half crosswise. Repeat with remaining tortillas and fillings. Serve burritos with additional salsa and sour cream.

Soak beans by chosen method. Saute onions and garlic in a saucepan over medium heat with 1 tablespoon oil. Place drained and rinsed beans, onions and garlic into a large pot, add 8 cups water, and bring to a boil; reduce heat and simmer for 30 minutes or until beans are almost tender.

Add ginger, bay leaves, cayenne pepper, paprika cinnamon, cumin, and saffron; cook for an additional 30 minutes.

Add mixed vegetables, honey, and salt and cook for 15 minutes, or until tender. Turn off heat and stir in tomatoes, cilantro, olives and lemon zest.

Serve warm over couscous or steamed rice

In a bowl, whisk together sour cream, pickled jalapenos, fresh lime juice and season with salt and pepper.

Spread the 4 sandwich wraps with the sour cream mixture leaving a 2-inch border. In center of wraps, dividing ingredients evenly, layer baby spinach, cooked chicken or turkey, black beans, sliced tomato, onion and avocado.

Fold two sides of wraps over filling, then roll tightly, ending seam sides down.

Heat a grill pan over medium-high heat. Combine first 3 ingredients in a small bowl. Remove 1 teaspoon cumin mixture, and set aside. Sprinkle remaining cumin mixture evenly over steak. Lightly coat steak with cooking spray. Place steak in grill pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut into thin slices.

While steak cooks, heat the oil in a medium saucepan over medium-high heat. Add bell pepper; saute 4 minutes or until tender. Add reserved cumin mixture, 1/4 cup salsa, and beans; cook 1 minute or until thoroughly heated, stirring constantly.

Place 1/2 cup bean mixture on each of 4 plates; divide beef evenly over bean mixture. Top each serving with 1 tablespoon salsa and 1 tablespoon cilantro.

Preheat oven to 350 degrees. Brown beef; drain. Sauté onions & garlic until soft. Add beans, tomatoes, green chilies, garlic, cumin and pepper. Heat through. To soften tortillas, layer between damp paper towels and microwave until warm. Put layer of tortillas in bottom of greased 9 x 13 inch baking dish. Pour beef mixture over tortillas. Put another layer of tortillas on top. Set aside. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas and bean mixture. Bake 30 minutes. Remove from oven and sprinkle rows of cheddar cheese, fresh tomatoes, green onions, olives and lettuce diagonally across casserole.

Cook sausage, bell peppers, onions, Italian seasoning, and red pepper flakes in oil in large skillet until sausage is browned and vegetables are tender, 8 to 10 minutes. Stir in remaining ingredients and cook, covered, over medium heat until tomatoes are softened, about 5 minutes.

Sauté asparagus, onion and garlic in oil in a large skillet until crisp-tender, about 5 minutes. Stir in shrimp, oregano, and red pepper flakes; sauté until shrimp is cooked and pink, about 5 minutes. Stir in orange juice and lemon rind.

Coarsely mash about 1/4 the beans; stir beans into skillet and cook over medium heat until hot, 3 to 5 minutes, stirring frequently. Stir in salt. Serve over fettuccine.

Mash beans with salsa. Spoon bean mixture down center of each tortilla, dividing evenly. Cut half of cheese into 8 sticks. Place one stick over beans on each tortilla. Roll tortilla to enclose. Place seam-side down in greased shallow baking dish. Pour enchilada sauce over all. Grate remaining cheese and sprinkle over sauce. Bake in preheated oven, 350 degrees F. for 16 minutes. Top with lettuce and sour cream.

Prepare grill, or heat a grill pan over medium-high heat.

Brush chicken with juice; sprinkle with seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4-inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.

Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently.
Spread about 3 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoon sour cream, and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkinseeds, if desired.