July 6, 2012
Pasta Salad: good on the side or perfect for a light meal.
There are so many different types of pasta salad, how do you choose just one!?
This Mexican Pasta Salad is delicious enough to count as a light summertime meal while still being healthy (and vegetarian). Often you see pasta salad made with big chunky pastas but this version switches it up a little allowing the other fresh summer flavors a chance to shine!
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June 28, 2012
The Summer Heat drives many of us out of the kitchen and onto the deck to grill.
Although I love grilled food (especially because that means Rich is doing a lot of the work), sometimes I just don’t want to eat Grilled Goodies everyday! So, this summer, when Mother Natures turns on the heat & you don’t want to turn your oven-heat on… turn instead to your Crock Pot!
Now, we often think of the Crock Pot for making thick and hearty Winter Dishes – but it can easily adapt to make delicious fresh flavored lighter summer dishes! The gorgeous Peppers that will soon be overflowing from your bountiful Summer Garden can easily be cooked up for your next great dinner in your Crock Pot.
Take your classic Stuffed Peppers and switch it up with the Mexican Flavors.
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May 7, 2012
This Casserole is Delicious!
In the past I have made a side dish of Black Beans with Cilantro Rice but the other night I wanted a more substantial (and super easy to throw together) dish to serve my parents. We had this with some Mexican Marinated Grilled Steak, Guacamole, Salsa from last summer that I had in the freezer, and the Super Delicious Black Bean Hummus. Now if we were serving this just for the two of us we could have this for dinner, but Daddy Dearest insists that “Dinner must have Protein” (and the beans don’t count as enough of a protein for him).
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January 30, 2012
This was going to start out as just a normal quick Guacamole until I cut the 2nd Avocado and realized it was not good anymore. Since I knew that I wanted to have enough I figured I could add some sour cream to turn this into a dip. I really don’t know the exact measurements of how I made this but after we were 1/2 done with it Rich decided to take some photos because (in his words) “I don’t want to be the only one to ever be able to enjoy this”. I think that really meant “Rachel, you should figure out how you made this so that you can make it again” No matter which motive behind Rich encouraging me to post this you choose – it is a winning “dip”!
(measurements approximate – since I did not measure and just tried to recall)
- 1 avocado – in small chunks (or mashed)
- leafs from 2 – 3 sprigs cilantro, finely chopped
- 2 stalks green onions, finely chopped
- 1/2 teaspoon Cumin
- 1/4 teaspoon Salt
- 1/4 teaspoon Chili Powder
- 1 dollop sour cream (about 1/8 – 1/4 cup?)
- 1 Tablespoon Lime Juice
- 1 Tablespoon Diced Green Chilies (those pickled ones)
Mix all ingredients well together in a small bowl. Serve with Quesadillas or Chips or just a Spoon
And I leave you with this, Today’s Question of the Day… What is your favorite thing you have ever eaten which you just can’t seem to re-create (at a restaurant or that you made once, but never again)?
January 13, 2012
I’m not sure if you have a Shop Rite near you – but I love their Can-Can Sale. One of the things I just stocked up on was Black Beans, since they were on sale for 48 cents a can!
In my effort to eat healthy and finish up older cans before adding new ones (and use the cilantro and jalepeno that was in the fridge before it went bad) – I came up with this easy & tasty Black Bean dish…. Think Vegetarian Burrito in a Bowl – this is also easily adaptable for your flavor preference so make this fast/easy/tasty dish to suit your taste buds tonight (or soon)!
- 1 Onion, large diced
- 3 cloves Garlic, chopped small
- 2 cans Black Beans (drained)
- >1 Jalapeno, minced
- 1 – 2 Pepper(s), chopped
- 1 Tablespoon Cumin
- other spices to taste: red pepper flakes, salt, pepper
Heat a medium pan on medium-high heat and coat pan with Olive Oil. Cook onions until they start to soften (3 – 5 minutes). Then add the garlic and both peppers. Cook an additional 5 minutes and then add the rest of your ingredients. You can add some stock if you want this slightly more liquidy. This is not overly spicy – add more spice if that is the flavor you enjoy.
Serve over Cilantro Lime Rice with a dollop of Sour Cream, some salsa, avocados and some cheese!
Cilantro Lime Rice
- 1 Cup Rice
- 2 Cups Water (or chicken/veggie stock for more flavor)
- 1/2 cup chopped Cilantro
- 1/4 cup Lime Juice
- 1 Tablespoon Sugar
Cook rice according to package directions (replacing the stock for water in my opinion). Once your rice is cooked – mix in the chopped Cilantro, lime Juice and sugar – adjust as needed. SUCH an easy Mexican side dish that kicks up the flavor or plain white rice.
And I leave you with this, Today’s Question of the Day… what is your favorite food to stock up on when it goes on sale (without trying to be an extreme couponer or hoarder?)