Mexicali chop with Crunchy Tortilla Strips

I came across this recipe in a vegetarian magazine. It looked so refreshing and I knew I would love everything in it. I made one adjustments....I added more avocado and pinto beans:)-picture coming soon


I like to make the dressing first. It will also stay fine in the refrigerator for a few days

Dressing:

1/2 cup of olive oil
2 cloves of garlic, minced (2 tsp)
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. sugar
1 tsp. salt
1/3 cup lime juice
1/4 cup chopped green onion
1/4 cup cilantro leaves
pinch of cayenne pepper

To make dressing: heat oil, garlic, cumin, coriander, sugar and salt in saucepan 2 to 3 minutes over low heat or until garlic begins to sizzle:

This will make the whole house smell wonderful!

Blend remaining dressing ingredients with garlic oil in blender until smooth.


Tortilla strips:

1 1/2 tsp. canola oil
3 6-inch corn tortillas
1/2 tsp. chili powder
1/4 tsp. maple crystals or sugar (I just used sugar and it tasted great)
1/8 tsp. salt

To make tortillas strips, preheat oven to 350 degrees (F). Brush oil on tortillas. (Jacob helped me with this). Cut in half, then cut into 1/8 wide strips. Spread on baking sheet. Combine chili powder, salt and sugar. Sprinkle mix over strips. Cool.

Salad:

1 head romaind lettuce, sliced (8cups)
2 medium tomatoes, chopped (2 cups)
1 avocado, diced (1 cup)
3 stalks of celery, sliced (1 cup)
1 cucumber, diced (1 cup)
1 cup frozen(thawed) or fresh corn kernels( I used fresh and it tasted so good)
3/4 cups cooked pinto beans
1/2 cup jarred roasted bell peppers, rinsed, drained and sliced
1/3 cup finely chopped red onion

Toss all ingredients together, add tortilla strips and 1/4 cup dressing.

Per 1 3/4 cup serving: 160 cal.; 4 G. Prot; 8 G total fat; (1 G Sat. Fat); 21 G carb; 0 mg sod; 6 G fiber; 5 G sugar


Yummy!

Chocolate Raspberry Torte

This recipe is so simple yet delicious! It was brought to me from another Sister in the ward when we lived in California. She was a caterer. I don't have a picture but it is the dessert I took to the Relief Society Christmas Party

1 box of Brownie Mix (plus eggs, oil and water)
1 jar of Raspberry Preserves
whip cream
raspberries
Nuts (optional)

Make brownies using brownie mix and recipe on the box ( I used the Costco, Ghirardelli Triple Chocolate)
mix in nuts if you would like
pour batter in a greased round cake pan
Bake and cool.
Turn out on plate
Top with raspberry preserves and dot with whip cream and raspberries
keep cold until serving

Posted by Annie at 12/08/2008 0 comments

Tuscan Minstone Soup

This soup is so great, and great for you too! I discovered this recipe out of the book Bob Greene, The Best Life Diet. I did make a few changes.....which he may not approve of...but I don't think it will kill ya, and it made it a little tastier.

Serves 6 (or more if you add more broth like I did)

2 Tablespoons olive oil (first change.....I added more oil!)
1 medium Zucchini, cut into 1/2- inch slices, about 2 cups
1 medium Squash, cut into 1/2- inch slices, about 2 cups
1 large carrot, finely diced, about 3/4 cup
1 small onion, finely diced, about 3/4 cup
2 cloves garlic, minced ( I added a little more)
1 teaspoon Italian seasoning ( I only had oregano...I used less but didn't measure)
4 cups all-natural reduced sodium chicken broth ( I used regular and at least doubled the amount)
one 15-ounce can diced tomatoes
one 15-ounce can cannellini beans, drained and rinsed ( I used great northern beans)
1/2 cup whole wheat Barilla PLUS or elbow pasta (used regular food storage elbow mac, I used more, which is why I used more broth and it made more servings)
3 fresh thyme sprigs
salt and pepper
1/3 cup grated Parmesan cheese
1/3 cup loosely packed fresh basil, cut into strips

Heat the oil in a dutch oven (Pot)over medium-high heat. Add the zucchini, summer squash, carrot, onion, garlic, and Italian seasoning to the dutch oven and cook, stirring frequently, until the vegetables start to soften, about 10 min. Stir in the broth and diced tomatoes, cover the mixture, and bring it to a boil. Add the beans, pasta, and thyme, and cook, uncovered, at a low boil until the pasta is done, about 10 min. (I have done it this way, but for the party I made the noodles ahead of time). Remove the thyme sprigs, and season the mixture with salt and pepper. Serve in individual bowls and top each serving with the Parmesan cheese and basil.

Per Serving: Calories: 193, Protein: 10g, Carbohydrate: 25 g, Dietary Fiber: 6, Total Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Calcium: 130 mg, Sodium: 516 mg.

Pecan Dream Bars

I found this recipe one fall from a Paula Deen Magazine. It tastes wonderful! So close to eating Pecan pie. I have never found the almond brickle chips, so I have substituted white chocolate chips or milk, or semi-sweet chocolate chips. (I prefer the white). If any one knows where I can find Almond brickl chips...please let me know. I think that would make these irresistable.

makes 2 dozen

1 1/2 cups all-purpose flour
1 3/4 cups firmly packed brown sugar, divided
1/2 cup (1 stick) butter
4 large eggs
1/2 cup light corn syrup
1/3 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 (8 ounce) package almond brickle chips

Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan.
Ina small bowl, combine flour, 3/4 cup brown sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs. ( I use my mixer) Press mixure evenly into prepared pan. Bake 15 min.
In a medium bowl (mixer again) Combine eggs, remaining 1 cup of brown sugar, corn syrup and melted butter; stirring until smooth. Stir in vanilla, pecans and brickle chips. Pour over hot baked crust. Bake 30 min. or until set. Cool completely before cutting into squares.

Caldo De Res: Spanish Beef Soup

I can't take credit for this recipe.......This was made for us by my brother-in -law Jason. He made it for the family when we had family visiting. It was such a hit! Every one wanted to eat it the next day and everyone wanted to take the recipe home. It sounds a lot like the typical stew, but don't be fooled. After you add the finishing touches, it puts a whole new twist on the flavor and you just can't get enough!

2 lbs beef shank, bone-in (I use chuck roast, bone in. We usually need more meat)
1 med. white onion, small dice
1 Tablespoon salt
1 Tablespoon pepper
12 ounces beef stock (canned) I use a box of beef broth and I usually add water and bullion later.
1 can stewed tomatoes
4 ears corn, cut into quarters
4 baking potatoes, like russets, unpeeled, cut into quarters
2 chayote, (zucchini and squash are substituted) cut into large chunks
6 carrots, lightly peeled and cut into large chunks
1/2 cup chopped cilantro
water to cover (bullion if needed)
1 head of cabbage
1 lime or lemon
1 cup chopped onion
1/2 cup chopped cilantro
corn tortillas
sliced jalapenos
Cooked rice

Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the recipe. Saute the beef chunks with the chopped onions, salt and pepper (I don't use all the salt and pepper) After beef is browned, add the beef stock and the stewed tomatoes. If beef is not covered, add water and bullion. Bring the mixture to a boil and then simmer just below boiling point for about 1 hour until the beef is "spoon tender" (it usually takes more like 2 hours)

Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and squash and zucchini- keep pieces bigger. Add Vegetables to soup after meat it spoon tender. You will add the vegetable in stages so that they will cook more evenly. Cook carrots and potatoes first (about an hour before serving.) Add enough water to cover all vegetables. Bring mixture to a boil and reduce heat to medium and simmer. Add 1/4 cup chopped cilantro to the mixture. Add Zucchini, squash and corn about 30 min. before serving. This would be a good time to make a pot of white rice. Cut a head of white cabbage into half and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for the last 10 min.

Serve with a spoonful of white rice in the bottom of your bowl add soup making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Caldo de Res is accompanied by chopped sides of onion, cilantro and jalapeno. Served with heated corn tortilla.


This does seem like a lot of work (it's mostly just the chopping.....and needing to be home for a few hours while it cooks) But it is so delicious!

This is a great cold weather soup, and very hearty.

Toffee Pumkin Squares

This is another recipe I grabbed off the internet. I thought they sounded different and yummy. Just another way to make pumpkin during the fall season. This is what I took to Dave Williams baptism.

1 cup flour
1/2 cup quick oats
1/2 cup light brown sugar
1/2 cup butter
1 (1 pound) can pumpkin
1 (13 ounces) can evaporated milk
1/2 tsp. salt
2 eggs
3/4 cup granulated sugar
1/4 tsp. ground cloves
1/2 tsp. ground ground ginger
1 tsp cinnamon
1/2 cup chopped pecans
1/2 cup light brown sugar
2 Tbsp. melted butter

Combine flour, oats, brown sugar and butter in mixing bowl until crumbly. Press into ungreased 13X9X2 inch pan. Bake at 350 degrees F for 15 min. Combine pumpkin, milk, eggs, sugar, salt and spices. Beat well. Pour into crust. Bake for 20 min. at 350 degrees F.

Combine pecans, brown sugar and butter, Sprinkle over pumkin filling return to oven and bake 15-20 min. cool before cutting.

Pumpkin Muffins

Every Year I make pumpkin Muffins, bread, cookies. I never keep the same recipe, they all seem to be about the same. This year I took a recipe off the internet and I took them to a baptism this morning. I think anything tastes good with milk chocolate chips in it!

3/4 cup sugar
1/4 cup oil
-MIX

2 eggs
ADD and MIX

3/4 cup canned pumpkin
1/4 cup water
ADD and MIX

Mix dry ingredients and then add to wet mixture

1 1/2 cup flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cloves
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Fold in
1/2 cup milk chocolate chips

Fill lined muffin pan and bake at 400 degrees 20-25 min.

Makes about 1 & 1/2 dozen