Orzo Salad with Corn, Black Beans, and Tomatoes

I should have called this garbage salad because I had some orzo salad for lunch and decided to create my own. So yummy!

Ingredients:
6 cups cooked orzo
1/2 large cucumber, diced into 1/2-inch pieces
2 cups grape tomatoes
13 oz. can black beans, rinsed and drained
1 large corn cob, shaved
1/2 cup poblano chili (sometimes called pasilla) chopped into small pieces
1/2 cup chopped sweet onion
1/2 cup sun-dried tomatoes-  I like Bella Sun Luci brand
1/3 cup balsamic dressing
salt/pepper to taste

Directions:
Cook orzo according to package instructions.  Add remaining ingredients and mix. Season with salt and pepper to taste.   Start with 1/4 cup balsamic dressing and add to taste.

Rolled Tacos with Vegan Cheese and Guacamole

Our family has had a love affair with rolled tacos for many years!  It all started when I was a baby.  There was a restaurant named Chretins located in Yuma, AZ that all the locals went to.  It was the best Mexican food in Yuma.  It opened sometime in the 1940s and was an icon in Yuma until just a few years ago.  Occasionally, my dad would bring home several dozen rolled beef tacos with salsa. The tacos rarely lasted until morning.  A few years later, my mom found corn tortillas in the grocery store and it was game on!  Now we make our own, but I don't think they are ever as good as the ones we got from Chretins.  Maybe the tacos were fried in lard???  Maybe sometime we will discover their secret!

Here is a heart healthy way to make some crowd-pleasing appetizers. We also fill them cooked chicken breast seasoned with taco seasoning but since we served these as appetizers with fish tacos, we used vegan cheese as filling.

Ingredients:
1 dozen corn tortillas
1 pkg. jalapeño-flavored sliced soy, rice, or almond cheese or any seasoned meat.
Grape seed oil
Salt

Directions:
Heat oil to medium high. Heat tortillas in microwave oven until soft and pliable. *This is the trickiest part because if the tortillas aren't heated enough, they will crack and not roll. They should hold their shape after you have rolled them even before they are fried. Place 1 slice vegan cheese into center of tortilla and roll into cylinder.  Place in hot oil and fry until taco starts to brown and turn to brown other side.  I do several at a time.  Place on paper towels to cool and add salt.

When I am serving tacos for appetizers, I usually cut them in half after they are done because everyone fills up on them and then aren't hungry for dinner!

We usually serve them with salsa or guacamole.

Basic Guacamole:
2 ripe avocados
1 tbsp finely chopped onion
1 tbsp finely chopped jalapeño
1 tbsp finely chopped cilantro
Juice of 1 lime
1 tsp coarse ground pepper
*Optional, 1 tsp Italian red pepper flakes
Chopped tomatoes for garnish
Salt to taste

Directions:
Scoop out avocados and coarsely mash in a bowl.  Add remaining ingredients and stir.  Be careful not to add too much salt as lime juice accelerates the salt taste.

Mahi Mahi Taco Fiesta Night!

We've come a long way from a #10 combination plate!  And believe me... nothing that sounds better than a fried beef taco, smothered in cheese, refried beans, and a chili relleno!  Alas...those were the days!  However, these recipes are amazing, healthy, and very yummy!  These recipes are spicy so if you don't like spicy, adjust the chili.

To our tacos, we added pineapple salsa, chopped tomatoes, corn salsa, and greens.  We also had a black bean and corn orzo salad, and a green salad.  We added the green salad because Kimberly Haugen of Little Knoll Photography told us we needed 3 items in our photos! Kim does a much better job on food photos than I do with my iPhone!

Ingredients for Mahi Mahi:
2 Mahi Mahi filets, cut into 3 long strips each
2 garlic cloves, finely chopped
2 tbsps chili powder (I used ancho chili, my favorite)
1 tsp cumin
1/2 tsp salt
2 tbsps oil

Directions: 
Mix salt, cumin, chili powder, and garlic with 1 tbsp oil.  Liberally smear over filets. Sauté filets in remaining oil until cooked through, turning until filets are cooked through. If you want more spice, add chili powder as you turn the filets.  Set aside.

Ingredients for Pineapple salsa:
1 cup fresh pineapple cut into 1/4-inch pieces
1 cup onion, diced
1/2 cup poblano chili cut into 1/4-inch pieces
1 tbsp oil
1 tsp salt


Directions:
Saute onions in oil until translucent.  Add chili and pineapple and simmer for about 5 minutes.  Add salt and stir.


Ingredients for corn salsa:
2 limes
1/2 lemon
2 tsps lime zest
3 cups fresh corn kernels, shaved from the cob
2 jalapeno chilies, seeded, finely diced
Salt to taste
1-2 tsps Italian red pepper flakes
1/2 cup onion, finely diced
1 tbsp. chopped fresh cilantro

Using fruit zester, scrape 1 tsp lime peel.  Juice 2 limes and 1/2 lemon.  Mix all ingredients together in small bowl and stir.  Cover and chill at least 2 hours to allow flavors to blend.

Soften tortillas and wrap in a towel (or tortilla saver) to keep warm.

Dill and Apple Cole Slaw

Refreshing summer salad..goes perfectly with Sloppy Joes from the previous post!

Ingredients:
1/2 head cabbage, shredded
1/4 cup thinly sliced onion
4 carrots, shredded
3-4 celery stalks, diced
1 small crispy apple, quartered and thinly sliced
1/4 cup fresh dill, chopped

Dressing:
1 tbsp Veganaise
1 tbsp honey
1 tbsp cider vinegar
1 tbsp oil
1/4 tsp salt
1/2 tsp pepper

Directions:
Toss cole slaw ingredients until thoroughly mixed.  Vigorously stir dressing ingredients until will mixed.  Drizzle 1/2 of the dressing over cole slaw.  Add more if needed.

Crockpot Southwestern Sloppy Joes

This morning the AZ Republic published a recipe for vegan Sloppy Joes.  I can't imagine Sloppy Joes without meat so I have my own version...still heart healthy...but a little heartier.  It turned out so yummy that I had to share!

Ingredients:
3 cups vegetable or chicken broth
1 1/2 cups dried lentils, rinsed
1/2 large onion
1 poblano chili, diced
2 tsps Ancho chili powder
2 tbsps deli mustard
3 tbsps brown sugar
1 tbsp cider vinegar
2 tsps Worchestershire sauce
1 tsp paprika
2 pints grape tomatoes
3 large garlic cloves, diced
1/3 cup organic ketchup
Salt/Pepper to taste
1/2 lb extra-lean ground turkey breast
2 tsp taco seasoning
1 tbsp canola oil
Whole wheat hamburger buns
Soy, rice, or almond cheese, optional


Directions:
Turn crockpot to high.  Add all ingredients except the last four ingredients.  Cook on high for 30 minutes, then turn to low and cook for an additional 4 hours.  The grape tomatoes will burst open and provide tangy, delicious addition to the mix! While lentils are cooking, sauté ground turkey and taco seasoning in canola oil until cooked through (6-8 minutes).  Refrigerate.  When lentils have been cooking for 3 1/2 hours, stir in turkey breast and cook until lentils are soft.  Serve over whole wheat hamburger buns. Top with vegan cheese.  (optional)

Spicy Summer Squash Stuffing with Ground Turkey Breast

What to do with summer squash?

At the suggestion of our farmer's market friend from  On the Vine, LLC Guy Gillespie, I tweaked a stuffing recipe, added some extra lean ground turkey, and voila!  We have dinner for a couple of days!  

Ingredients:

6 oz. bag seasoned corn bread stuffing mix

1/2 lb extra lean ground turkey breast

1/3 cup canola oil

1/4 cup Earth Balance butter substitute

1/2 medium onion, diced

3 celery stalks, sliced

1 cup Italian chopped fresh parsley

1/2 cup chopped fresh cilantro

1-2 diced jalapeño peppers, optional (we like the heat)

1 diced poblano pepper

6 oz. can diced green chilies

2/3 cup sun-dried tomatoes

2 large cloves, chopped garlic

1 1/2 cups chicken or vegetable broth (may need a little more)

2 summer squash, peeled and diced into 1/2-inch pieces

3 egg whites

Salt/pepper to taste

Directions:

Brown ground turkey in 2 tbsp. oil in large skillet.  Add veggies and remaining oil.  Saute' until onions are translucent.  Add stuffing and mix with veggies.  Mix egg whites and broth together.  Pour over stuffing mix and veggies.  Transfer to casserole dish and cook at 375 degrees for 45 minutes.