Fiesta Mexican Rice (Instant Pot instructions)

This is a great dish to use as a base for Taco Salad or a burrito bowl, 

as a side dish, or a dish all on it's own.  It makes great leftovers and a great take-along lunch meal.  Note that it also freezes well.  This does make a big batch, 

which I need for my larger teenage boy family!  Plus I'm a big fan of freezing extras for later to save time on a busy week night.  

Image from Here

In large instant pot on SAUTE mode, saute 2 minutes:

6 TBS oil

3 C. basmati* rice

2 teaspoons cumin

2 teaspoons salt

1 teaspoon black pepper

2 yellow onions, diced

2 Tablespoons garlic, minced

ADD:

4 3/4 cup chicken broth

1 6oz can tomato paste 

-Pressure cook for 4 minutes.  Release steam when finished cooking.  

Then ADD and stir to combine:

2-3 15 oz. cans black beans, drained

2 bell peppers, diced

1 15 oz. can corn, drained

1 c. chopped cilantro

*NOTE:  if using another type of rice just use the right liquid ratio and cooking time as defined in instant pot direction booklet based on the type of rice you use.  Sometimes I like to use short grain brown rice so I have to adjust accordingly.

NOTE 2:  If you don't have an instant pot, just use your largest soup pan.  You will need to increase the broth and follow cooking times to match the rice package directions for cooking using a stovetop.

Options:

1.  Eat as a stand alone dish

2.  Use as base of burrito bowl (top with meat, salsa, tomatillo ranch, jalapeños, etc.

3.  Use as a filling or side dish for your favorite enchilada recipe

4.  Use as a topping or side dish for nachos

5.  Use a side dish to favorite Mexican meals

**Tip:  I freeze cilantro and then I have it on demand for soups and other dishes.  It isn't as bright green, but the flavor is just as good.

Pizza Rolls

These were a special treat growing up.  

My sister learned to make them at a bread making class.  

To assemble, they are just like making cinnamon rolls, but with a savory filling.

FIRST:  Make one Batch of Homemade sandwich bread dough (enough for 6 loaves).  (I use my whole wheat recipe, but use 1/2 whole wheat and 1/2 white wheat.  You can also use all white if you'd prefer).

Pizza Roll Filling
In a food processor, chop the following:
2  5oz pkgs. turkey pepperoni
1 small yellow onion
1 can 2-4 oz black olives (depending on preference)
1 large green pepper

1.  Cut bread dough into approximately 4 equal balls.  Roll out 1 of the 4 balls into a rectangle.  Spread with a few tablespoons of cream cheese.  Then spread 1/4th of the pizza roll filling and then sprinkle with shredded cheddar/mozzerella cheese.  Roll up just like a cinnamon roll and cut into slices about 1.5" thick.  Place rolls onto a cooking sheet (I fit 12-15 rolls on  1  11x17 pan).

2. Let Rise until double.

3. Bake at 375 for 25-30 minutes until tops are golden brown.

4. Serve warm or at room temperature with your favorite marinara sauce.

**These are great to take in a school lunch!  They also freeze well.

Garden Salsa

It's garden salsa season!  An abundance of garden tomatoes has led to a daily snack of chips and salsa.  This year I have discovered that heirloom tomatoes make amazing salsa.  They are so sweet and have less seeds, but you can also make this salsa with ANY variety of tomatoes you have on hand.  Each batch tastes slightly different due to the tomatoes, but it is always delicious!

image from here

In a food processor combine: 
3-5 cups tomatoes (or about 5 LARGE tomatoes)
1/2 of one small white onion

2 cloves garlic
juice from 1 lime or 5 drops lime oil
1/4 cup cilantro
1 bell pepper (any color)
1-2 jalapeños (seeds removed)
1 tsp cumin
1 tsp Tone's Southwest Chipotle Seasoning*
1/2 tsp salt (add more at end to taste)

*Feel free to experiment with other spices in place of this if you don't have it.  You can double the amount of cumin, or add some chipotle seasoning, smoked paprika, chili powder, etc.  Also note, the sweetness depends on your fresh tomatoes!

Gourmet Garden Greek Salad

This is a "lettuce-less" salad.  This is so colorful and fresh.  Summer is here!

Image Credit Here

INGREDIENTS:

Combine in a bowl a combination of the following:

Tomatoes

diced red onion (a little goes a long way)
Fresh Chives
Fresh Basil/Parsley
Cucumber
Celery
Red Pepper
Avocado
Feta Cheese

Garbonzo Beans

Kalamata or black olives

Fresh pepper

-Toss salad with Olive Garden Dressing and garnish with a little Balsamic Glaze

Trader Joes Vegetable Masala Taco

 

Here is another "Trader Joes" recipe.  This recipe is flexible.  You don't have to use these Trader Joes items.  You may find similar substitutes.  I used to make a lot of veggie bean burger tacos in my college years.  The Vegetable Masala Burger from Trader Joes is a fun twist on this due to the spice differences.

Taco Ingredients--use some combination of the following:

Vegetable Masala Burger (Trader Joes brand, cooked according to package directions), cut into strips

Lettuce Greens/cabbage

chopped cucumbers

chopped peppers

shredded carrots

Chopped cherry tomatoes

Cilantro Dressing (Trader Joes brand or other)

Tortilla (Trader Joes has several varieties.  I prefer them over normal store brands, but they go MOLDY QUICKLY, so keep them in freezer until day of use.  They will keep 2-3 days in the refrigerator).

*For your dressing you can also use a favorite ranch dressing, or tzakiki sauce.

Falafel Taco or Salad Bowl

I've become a big fan of Greek Food.  My most recent trip to Europe, I probably ate Greek Food every other day.  It is quick and fresh!

You can make this either salad or taco style!

Image from Here

Image from Here

Using Trader Joes cooked falafel (in frozen section), Mediterranean hummus, tzatkiki sauce, sweet potato fries, and bottled sliced kalamata olives makes this recipe extra simple!

 

Toppings/Fillings Options:
Falafel (Trader Joes has a super easy and simple prepared falafel balls that you just bake in the oven)
Red onion

Hummus

cucumber

kalamata olives
Mild banana pepper rings
bell peppers
tomatoes

shredded carrots

sliced avocado
feta cheese
Lettuce greens/spinach
Tzatziki sauce (Trader Joes has prepared version if you want a simple shortcut)

Microgreens (can also get these at Trader Joes)
Sweet Potato Fries

Build your taco with a tortilla of choice (prefer Trader Joes options since they don't have weird after taste---but they DO GO MOLDY quickly, so keep them frozen until you plan to use them.  They will keep in fridge 2-3 days) and a variety of toppings.  Enjoy!

Pasta Calabrese - Bell Pepper Sauce

This is one of my favorite dishes my husband came back from Italy making.  The bell pepper sauce is delicious and a nice change from your typical Tomato Sauce.

Image Credit:  Cooks Illustrated

On low-medium heat sauce 7 minutes:
1 large sweet onion, diced
3 cloves garlic, minced
4 TBS olive oil
Add and sauté 7 more minutes:
3/4 tsp crushed Red Pepper flakes
6 yellow/orange/red bell peppers, diced
1/4 c. pine nuts
1 tsp salt
4 TBS olive oil
-Blend 1/2 of the pepper onion mixture in food processor (or blender).  Return blended mixture back to pan and mix in.  You can blend all of the sauce if desired or do the 1/2 method if you link a chunkier sauce.

-Stir in 1 pound of penne pasta cooked al dente into the sauce.

-Serve warm.

-Sprinkle with Pecorino Romano cheese and fresh basil if desired.

Greek Pasta Salad with Yogurt

I have loved this recipe.  I had something similar at a bridal shower and decided to come up with my own version that fits my taste preferences. The plain yogurt is so light  versus your typical mayonnaise pasta salad.  

1 lb butterfly or shell pasta cooked AL DENTE, then drain water

1-2 cups cooked chicken, cubed

1 small English cucumber, diced

1 large yellow, orange, or red bell pepper diced

3 oz sliced black or kalamata olives

feta cheese crumbles (optional)

1 c. plain yogurt (full fat preferred)

zest and juice from 1-2 large lemons

1/4 c. light olive oil

1/4 tsp black pepper

1 tsp salt

1 1/2 tsp dried dill

1/4 c. chopped fresh Italian parsley (optional)

--Combine all ingredients and stir until mixed well.  

Mediterranean Charcuterie Board

 

Here's another idea for a Charcuterie Board.  

Fill it will all sorts of amazing toppings to make a gyro or falafel taco or salad.

Falafel

Spinach

Greens

Cucumber Yogurt sauce

pickled onions

banana peppers

kalamata olives

pickles

cucumbers

tomatoes

bell peppers

sprouts

gyro meat

Ecuadorian Lentil Stew

 

(Picture from Keep Recipes)

My friend Julie made this for me recently.  She lived in Ecuador.  This dish is very simple and delicious! It makes great leftovers and also a great meal for take and go lunches.  Here is her recipe slightly altered.

Ingredients

• 2-3 tbs oil
• 1 red onion diced
• 1 bell pepper diced
• 3 tomatoes diced
• 6 garlic cloves minced
• 3 tsp cumin
• 1 bunch chopped cilantro
• ~7 cups of water
• 1 lb lentils rinsed
• Salt/pepper to taste

Side dishes:

• Ecuadorian style rice

Instructions:

• Heat the oil on medium heat in a large sauce pan or cooking pot.
• Add the onion, bell pepper, tomato, garlic, cumin, salt,  and 2 tablespoons of the cilantro to make a refrito for the stew.
• Cook, stirring occasionally, until all the ingredients have softened, about 5 minutes.
• Add the water and increase heat to bring water to boil.
• Add the lentils and reduce the heat to medium low, cover partially and cook until the lentils are tender. Taste and add salt if needed, stir in the remaining cilantro, and remove from the heat.
• Serve with Ecuadorian style cooked rice, carne asada o carne frita (fried thin beef steaks), fried ripe plantains or fried green plantains, and a small salad or avocado slices.
  
  
  
  

  Instant Pot Directions: Saute onion, oil and spices for 5 minutes.  Add only 4 CUPS of water (not 7).  Add all other ingredients.  Pressure cook for 11 minutes.

Zucchini Pizza

For a super easy and healthy pizza alternative...

use zucchini (or yellow squash) 

as your pizza base instead of bread.  

This is a common dish when our zucchini plants are in full garden swing!  

Top zucchini with sauce, cheese, and then desired toppings.  

Bake at 475 for 12-15 minutes.  

Don't overcook.  

You want the zucchini to be crunchy-not water and soggy!

Sesame Thai Noodles with Vegetables

• This is a great quick vegetarian dinner ready to go from start to finish in 20 minutes.  Pre-cut all your vegetables, then while you cook the pasta mix sauce.  My family loved this.  For those that like extra heat, you can garnish with red pepper.
• 
  
• Cook pasta according to directions:
• 12-14 ounces spaghetti, linguine, or angel hair pasta
• 
  
• Sauce (Make while pasta is cooking)
• 2 TBS  sesame seeds
• 1/4 cup chunky peanut butter
• 2 medium cloves garlic , minced or pressed through garlic press
• 1 TBS minced fresh ginger (don't settle for dried!  This is a critical ingredient!)
• 5 TBS soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon Sriracha sauce (or Tabasco)
• 2 tablespoons packed light brown sugar
• 2 TBS toasted sesame oil
• 1 tsp salt
• 
  

While pasta drains, toss the following into pasta pan and stir fry for 3 minutes on high:

• 4 green onions, sliced thin on diagonal
• 1 cup shredded carrots
• 1 red, yellow, or orange bell pepper sliced into strips
• 1 c. pea pods (whole or cut in half)
• 
  
• Add cooked pasta to pan.  Stir in Sauce and add:
• 1/4 cup chopped cilantro
• sesame seeds for garnish
• chopped peanuts for garnish (optional)

Avocado Tuna Salad Lettuce Wrap

This is perfect summer fresh and light meal.  Whip this up in a just a few minutes and Enjoy!

1 7 oz can tuna, drained
1 small avocado, diced
1/4 of a red bell pepper, diced
1/4-1/2 cup chopped English cucumber
2 TBS minced red onion
1/4 c. chopped cilantro
Juice from 1/2 a lime (may want to add more if lime is small)
salt/pepper
3 TBS olive oil
-Mix together in a bowl to combine.  Spoon into Romaine Lettuce leaves and serve.

Fall Cooking Class Recipes

Here are the recipes from my most recent cooking class.  I took pictures of everything and then they all got deleted somehow...so I'll just post them anyway so you have something to go from for now!

Latacha’s CHILI

Ingredients: 1 pound ground beef 1 medium/large onion, diced 1 29 oz can tomato sauce 1 29 oz can kidney beans, drain liquid 1 29 oz can pinto beans, drain liquid 1 4 oz can mild green chilies 2 stalks celery, diced 3 fresh medium tomatoes, chopped 1 TBS chili powder 2 tsp cumin powder 1 teaspoon black pepper 2 teaspoons salt 4 cups water Directions: 1. Brown the ground beef with onion in a skillet over medium heat;  drain off the fat. 2. Using a fork, crumble the cooked beef into pea-size pieces. 3. In a large pot, combine the beef plus all the remaining ingredients, simmer over low heat. 4. Cook, stirring every 15 minutes, for 2 to 3 hours.  (Or use crockpot: low for 3 hours) 5. For spicier chili, add ½ teaspoon more black pepper. For extra spicy chili, add 1 tsp black pepper and a tsp cayenne pepper. For super hot spicy, add 5 sliced jalapeño peppers to the pot. Laura’s Veggie Chili 1 medium onion, diced 1 can corn, drained 1 zucchini, chopped 2-3 bell peppers (any color), chopped 1 29 ounce can tomato sauce 1 29 ounce can kidney beans, drain fluid 1 29 ounce can pinto beans, drain fluid 1 4 oz. can mild green chilies 2-3 stalks celery, diced 3 medium fresh tomatoes, chopped 1 TBS chili powder 2 teaspoons cumin powder 1 teaspoon black pepper 2 teaspoons salt 4 cups water Directions: 1.     Caramelize onion for 7 minutes (optional) 2.    Combine ALL ingredients in large soup pot (or crockpot).  Stir to combine.  3.    Simmer over low for 2 hours (or cook on low for 2-3 hours in crockpot) Crockpot Pork Chops with Apple Chutney (Betty Crocker) Ingredients 4-8 center-cut bone-in pork loin chops, 1 inch thick (about 2 lb), trimmed of fat ¼ teaspoon salt ¼ teaspoon pepper 6 tablespoons packed brown sugar 2 tablespoons cider vinegar 1 teaspoon ground ginger 1 teaspoon ground cinnamon ¼ cup sweetened dried cranberries 2 medium baking apples, peeled, chopped (2 cups) Directions 1 Spray 3- to 4-quart slow cooker with cooking spray. Sprinkle pork with salt and pepper; place in cooker. 2 In small bowl, mix brown sugar, vinegar, ginger, cinnamon, red pepper and cranberries. Spoon over pork in cooker; top with apples. 3 Cover; cook on Low heat setting 4 hours to 4 hours 30 minutes. Fresh Blender Cranberry Sauce  4 c. cranberries 1 whole orange (peel and all!) 1 c. sugar -Cut off ends of orange, then put cranberries, orange  and sugar in blender.   -Blend until smooth. Stir in 1 c. pomegranate seeds (optional).   -This keeps in fridge for a VERY long time!  It also freezes well, so well that you cannot tell the difference between a fresh  or frozen batch! Mini-Gingerbread Muffins ¼ c. butter, softened 2 1/3 c. flour (can use wheat) 2 tsp baking pwdr. 1 tsp baking soda 1 tsp ginger ½ tsp cinnamon ½ tsp allspice ¼ tsp cloves ½ tsp salt ¾ c. sugar 1 c. pumpkin ½ c. unsulfured molasses 2 eggs ½ c. buttermilk 1 c. confectioners’ sugar and 2 TBS water (for frosting) -Combine all ingredients (except conf. sugar/water) in bowl  and mix until well combined. Spoon into prepared mini cake or muffin pans. -Bake 350 for 20 minutes. Let sit in pan 5 minutes on cooling rack. Then shake out of pan. Cool completely. Then dip muffin tops in  Confectioners’ sugar glaze if desired. -Yield 36-40 mini muffins. -For LARGE muffins bake 25 minutes. Cheesy Southern Biscuits 1 tsp olive oil 2 c flour 1 TBS baking powder 1 TBS dried parsley 1 tsp thyme 1 tsp salt 1 tsp white sugar 1 c shredded cheddar cheese 5 TBS butter 1 c milk (a little bit more if dough too dry) -Preheat oven to 400 degrees F. -With a fork, mix together the flour, baking powder, parsley, thyme, salt, sugar,  and cheese in a bowl. Cut the butter (or grate) into the flour mixture in  coarse chunks, then use the fork to further]cut the butter into the flour-cheese  mixture until the mixture resembles coarse crumbs. Lightly stir in the milk  just until the dough holds together. Don’t over stir! -Drop the batter by spoonfuls (or cookie scoop) onto 11x17 the baking sheet,  and bake in the preheated oven until risen and golden brown, 20-25 min.  -Makes 12 large (bake 25 minutes) or 18 medium biscuits (bake 20 minutes).  For mini biscuits (bake 12-15 minutes). *Pumpkin* or Cream Biscuits 2 c. unbleached all-purpose flour 2 TBS sugar 2 tsp baking powder ½ tsp salt 1 1/ 2 c. heavy cream -Preheat oven to 425. 1. Mix together all dry ingredients.   Add cream (and pumpkin for pumpkin version) and stir until just combined (add extra cream if too dry). 2. Using hands, shape dough into a circle or rectangle.  Cut into wedges  or circles. 3. Place biscuits on parchment lined baking sheet and bake until golden brown,  about 15 minutes.  Serve immediately. ***For PUMPKIN version, add ½ c. pumpkin at the same time as the cream.  Sprinkle top of biscuits with cinnamon and sugar before baking.