These are some very easy vegetarian tacos to put together on a weeknight. Add a side of rice and you're set!
Ingredients
5 flour tortillas
1 can black beans, drained and washed
1 cup Smart Ground original veggie protein crumbles
1/2 zucchinini, sliced in thin strips lengthwise
1/4 cup frozen corn
1/2 packet of McCormick taco seasoning mix
1 tbsp vegetable oil
Instructions
Heat the vegetable oil in a medium heat pan and add the Smart Ground. Break up the Smart Ground crumbles, cook and stir for 3 minutes. Add the zucchini and corn until they are softened. Add he black beans and seasoning mix. Turn the heat to very low. Add the tortillas to a stove grill or clean pan over medium heat. Place 1/2 cup of mix in each tortilla and serve immediately.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Sunday, October 4, 2009
Wednesday, July 8, 2009
Abe's Salsa
My dad is a great cook and this is his salsa recipe. I finally decided to share it with the world! All I have to say is, it's fantastic and that jarred supermarket stuff just doesn't compare.
Ingredients
5 tomatoes, diced
1 tbsp vegetable oil
1 large onion (you can use 2 medium ones also), finely chopped
3 cloves of garlic, diced
1 serrano pepper, diced and seeded (this is for a mild version--use 2 or leave in some seeds if you like it spicy)
1 small can tomato paste
1/4 cup (or less) of water
Salt and pepper to taste
Instructions
Heat the olive oil over medium heat in a pot. Add the onion, garlic, and serrano pepper and stir continuously until the onion is translucent. Add some salt while these ingredients are cooking. Do not let these ingredients brown. Add the tomatoes and tomatoes and stir to mix with the other ingredients. Add the water a dash at a time as needed. The salsa should be thick and not watery. Add some pepper to taste. Continue stirring over the medium heat for another 5 minutes. Let the salsa cool and enjoy with some tortilla chips and whatever else you like to eat with salsa!
Ingredients
5 tomatoes, diced
1 tbsp vegetable oil
1 large onion (you can use 2 medium ones also), finely chopped
3 cloves of garlic, diced
1 serrano pepper, diced and seeded (this is for a mild version--use 2 or leave in some seeds if you like it spicy)
1 small can tomato paste
1/4 cup (or less) of water
Salt and pepper to taste
Instructions
Heat the olive oil over medium heat in a pot. Add the onion, garlic, and serrano pepper and stir continuously until the onion is translucent. Add some salt while these ingredients are cooking. Do not let these ingredients brown. Add the tomatoes and tomatoes and stir to mix with the other ingredients. Add the water a dash at a time as needed. The salsa should be thick and not watery. Add some pepper to taste. Continue stirring over the medium heat for another 5 minutes. Let the salsa cool and enjoy with some tortilla chips and whatever else you like to eat with salsa!
Saturday, June 7, 2008
Snapper w/ tomatoes
I've adapted a very time consuming recipe to an my version of Snapper Veracruz style. The original recipe was too much work for me. So, I make this version off the top of my head which is a lot faster and just as good...at least I think so!
Ingredients
Four 8 oz. skinless snapper
Juice of 2 limes
1 tbsp salt
3 bay leaves
3 jalapenos from a jar, chopped
3 tomoatoes, peeled and chopped (or 1 can chopped tomatoes)
1 garlic clove, chopped
1 onion, sliced
1 tsp olive oil
salt and pepper for the fish
Instructions
Heat the olive oil, garlic, and onion over medium heat for 1-2 minutes. Salt and pepper the fish on both sides and add to the pan. Heat the fist for 2 minutes on each side. Add the tomatoes, bay leaves, salt, lime juice, and jalapenos and cover for 5 minutes. Turn the fish over, cover, and cook for another 5 minutes. Serve immediately over rice.
Ingredients
Four 8 oz. skinless snapper
Juice of 2 limes
1 tbsp salt
3 bay leaves
3 jalapenos from a jar, chopped
3 tomoatoes, peeled and chopped (or 1 can chopped tomatoes)
1 garlic clove, chopped
1 onion, sliced
1 tsp olive oil
salt and pepper for the fish
Instructions
Heat the olive oil, garlic, and onion over medium heat for 1-2 minutes. Salt and pepper the fish on both sides and add to the pan. Heat the fist for 2 minutes on each side. Add the tomatoes, bay leaves, salt, lime juice, and jalapenos and cover for 5 minutes. Turn the fish over, cover, and cook for another 5 minutes. Serve immediately over rice.
Thursday, May 29, 2008
Low-fat Chicken Molé
Molé is a Mexican sauce that is known for the combination of chocolate and spice. It's normally a very heavy sauce that you can pour over chicken and enchiladas. Making traditional molé from scratch will take forever and good luck finding the different kinds of chiles that go into it if you are not in Mexico or the southwestern US.
So, you can imagine how excited I was when I found this low fat, easy, and healthy version of molé! I know, it's totally cheating the original dish, but yes, I like instant gratification, and this recipe is awesome and good for you. Plus, it's not like there is a Mexican restaurant in Miami that is going to serve me the kind of molé I grew up eating.
Ingredients
2 1/2 lbs chicken (breast)
1 large white onion, chopped
1 large bell pepper, chopped
2 cloves garlic, minced
2 tbsp chili powder
1/2 tsp ground cinnamon
1/4 tsp ground cloves
14 1/2 oz can of chopped tomatoes
2 tbsp peanut butter
2 tbsp unsweetened cocoa powder
olive oil
Salt
Pepper
Instructions
Salt and pepper the chicken on both sides. Spray olive oil from a mister ino a large skillet over medium heat. Add the chicken and cook for 8 minutes, turn, and brown the other side for another 8 minutes. Remove the chiken and set aside. Add the onion, bell pepper, and garlic to the skillet and cook for 3 minutes. Stir in the chili powder, cinnamon, and cloves and cook for 1 minute.
Return the chicken to the skillet and combine with the vegetables and spices. Add the tomatoes with their juice, peanut butter, and cocoa powder and bring to a boil. Cover and simmer, stirring every few minutes. Turn the chicken over after about 15 minutes and continue cooking for another 10 minutes covered.
So, you can imagine how excited I was when I found this low fat, easy, and healthy version of molé! I know, it's totally cheating the original dish, but yes, I like instant gratification, and this recipe is awesome and good for you. Plus, it's not like there is a Mexican restaurant in Miami that is going to serve me the kind of molé I grew up eating.
Ingredients
2 1/2 lbs chicken (breast)
1 large white onion, chopped
1 large bell pepper, chopped
2 cloves garlic, minced
2 tbsp chili powder
1/2 tsp ground cinnamon
1/4 tsp ground cloves
14 1/2 oz can of chopped tomatoes
2 tbsp peanut butter
2 tbsp unsweetened cocoa powder
olive oil
Salt
Pepper
Instructions
Salt and pepper the chicken on both sides. Spray olive oil from a mister ino a large skillet over medium heat. Add the chicken and cook for 8 minutes, turn, and brown the other side for another 8 minutes. Remove the chiken and set aside. Add the onion, bell pepper, and garlic to the skillet and cook for 3 minutes. Stir in the chili powder, cinnamon, and cloves and cook for 1 minute.
Return the chicken to the skillet and combine with the vegetables and spices. Add the tomatoes with their juice, peanut butter, and cocoa powder and bring to a boil. Cover and simmer, stirring every few minutes. Turn the chicken over after about 15 minutes and continue cooking for another 10 minutes covered.
Monday, May 19, 2008
Migas
Migas are a Tex-Mex breakfast favorite and a snap to make. Some people add a bunch of ingredients, but I prefer this recipe.
Ingredients
6 large eggs
3 corn tortillas
1/2 cup onion, finely chopped
1 tbsp vegetable oil
1/2 cup of your favorite salsa
1/4 tsp pepper
1 cup refried beans
Instructions
Scramble the eggs in a bowl with the pepper and set aside. Cut the tortillas into strips and then into squares. Heat the oil in a pan over medium heat, add the onions. Cook the onions until they are starting to become translucent, then add the tortillas. Heat the tortillas until they are soft and heated through. Add the eggs and cook until the eggs are done.
Top with your favorite salsa and serve with a side of refried beans. Serves 3.
Ingredients
6 large eggs
3 corn tortillas
1/2 cup onion, finely chopped
1 tbsp vegetable oil
1/2 cup of your favorite salsa
1/4 tsp pepper
1 cup refried beans
Instructions
Scramble the eggs in a bowl with the pepper and set aside. Cut the tortillas into strips and then into squares. Heat the oil in a pan over medium heat, add the onions. Cook the onions until they are starting to become translucent, then add the tortillas. Heat the tortillas until they are soft and heated through. Add the eggs and cook until the eggs are done.
Top with your favorite salsa and serve with a side of refried beans. Serves 3.
Monday, May 5, 2008
Cinco de Mayo...chicken tacos
Yummy chicken tacos
4 chicken cutlets cut into 1-2 inch pieces
1 jalapeno (ok if from a jar), sliced lengthwise with seeds removed
3/4 cup Jalapeno juice (from jar of jalapenos)
1/2 cup onion, chopped
1 green onion, finely chopped
1 garlic clove, minced
1 cup cilantro, chopped
1/2 cup papaya, chopped
3/4 cup black beans, cooked and drained
Juice from 1 lemon
Salt and pepper to taste
4 tortillas
Heat the onion, garlic, and green onion in a skillet with olive oil and heat for 2 minutes over medium heat. Add chicken and add salt and pepper to taste. Cook for 3-4 minutes. Turn over chicken using tongs. Cook for another 2 minutes. Add jalapeno juice and sliced jalapeno. Cook chicken covered for 5 minutes, then uncover and let jalapeno juice reduce.
In a separate bowl, mix cilantro, papaya, black beans. Add juice from 1 lemon and salt and pepper. Heat tortillas and add an even mix of chicken and cilantro mix.
4 chicken cutlets cut into 1-2 inch pieces
1 jalapeno (ok if from a jar), sliced lengthwise with seeds removed
3/4 cup Jalapeno juice (from jar of jalapenos)
1/2 cup onion, chopped
1 green onion, finely chopped
1 garlic clove, minced
1 cup cilantro, chopped
1/2 cup papaya, chopped
3/4 cup black beans, cooked and drained
Juice from 1 lemon
Salt and pepper to taste
4 tortillas
Heat the onion, garlic, and green onion in a skillet with olive oil and heat for 2 minutes over medium heat. Add chicken and add salt and pepper to taste. Cook for 3-4 minutes. Turn over chicken using tongs. Cook for another 2 minutes. Add jalapeno juice and sliced jalapeno. Cook chicken covered for 5 minutes, then uncover and let jalapeno juice reduce.
In a separate bowl, mix cilantro, papaya, black beans. Add juice from 1 lemon and salt and pepper. Heat tortillas and add an even mix of chicken and cilantro mix.
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