Cajun Vegetarian Rice Bowls

Cajun Vegetarian Rice Bowls

The cooked black beans are a must in these rice bowls, but all the other toppings are up to you. If you want to add more protein, consider diced cook chicken or pork tenderloin. This is a filling entrée packed with flavor, color and a good way to use up leftovers.  

1 cup brown rice

1 tablespoon oil

2 cloves garlic

2-15.5 ounces can black beans, drained

1 teaspoon chili powder

1 teaspoon cumin

Salt to taste

1 ½ cups corn (optional)

1 ½ cups cherry tomatoes, halved (optional)

1 cup shredded cheese (optional)

1/3 cup sour cream (optional)

Cook the brown rice according to package directions.  In a sauce, warm the oil and add the garlic.  Sauté until fragrant.  Stir in 1/2 cup water, the beans, chili powder and cumin. Bring the bean mixture to a simmer and cook for 5 minutes, stirring occasionally. Salt to taste.  Divide the rice among 4 bowls, and top with the beans, and toppings of your choices. Serves 4

Corn Relish-Bean Salad

Corn Relish-Bean Salad

A potluck favorite, this easy salad travels well, stays fresh on a hot summer outdoor table and is packed with flavor and color.

1 can black beans, rinsed

1 ¼ cups corn relish

1/2 cup kidney beans (optional)

1/2 cup cherry tomatoes, halved

1/4 cup green bell pepper, diced

1/4 cup sliced pimento stuffed olives

2 teaspoons minced fresh parsley

In a large bowl, combine all the ingredients and refrigerate.  Serves 6

Yellow Squash Gazpacho

Yellow Squash Gazpacho

On a hot summer evening, this cold soup is a welcomed reprieve.  It is a meal with a crisp salad and chunk of crusty bread.

2 tablespoons oil

1 ½ pound yellow squash, diced

1/2 onion, diced

2 cloves garlic, chopped

1 teaspoon cumin

2 cups vegetable of chicken broth

1 tablespoon fresh lemon juice

In a Dutch oven, heat the oil and sauté the squash and onion until soft.  Add the garlic and cook until fragrant.  Add the cumin.  Add the broth and bring to a simmer and continue to cook for 15 minutes or until the vegetables are very soft.  Pour into the blender or use a hand immersion blender to blend until smooth.  Stir in the lemon juice. Refrigerate until cold, overnight preferably.  Makes about 5 cups.

Fish Tacos

Fish Tacos

This is a fresh and light dinner, packed with vegetables of your choice and is particularly good for a summer evening meal.

1 ½ teaspoons cumin

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

4 tilapia fillets

4 flour tortillas

1/2 cup cherry tomatoes, halved

1 avocado, peeled, seeded, slices

1/2 cup romaine lettuce shredded

1/2 cup shredded cheese

1/2 cup sour cream

1 lime

In a small container with a lid, toss together the cumin, chili powder and cayenne pepper.  Sprinkle ½ teaspoon of rub over each tilapia.  Place the tilapia on a baking sheet and bake at 250 for 10 minutes or until the center of the fish is flaky.  Place the tortillas in the microwave the warm for 10 second.  Place a tilapia on each tortilla and divide the cherry tomatoes, avocado, lettuce, cheese and sour cream among each.  Sprinkle with lime juice.  Serves 4

Tex Mex Lasagna

Tex Mex Lasagna

Men love this lasagna. This hearty dish is satisfying, affordable and feeds a crowd.  You can easily cut the recipe in half for less servings, but the re-heated left-overs are just as good for your next day’s lunch.  So go ahead and make plenty.

1 pound ground beef

1 -16 ounces container of ricotta or cottage cheese

8 ounces shredded cheese, divided

24 wonton wrappers

1 -16 ounces can fat-free refried beans

3 ½ cups chunky salsa

In a large skillet, cook the ground beef until it is no longer pink.  Drain and set aside.  In a large mixing bowl, stir together the ricotta or cottage cheese and 1 cup of the shredded cheese.  In a 13 X 9 baking dish coated with cooking spray, place 6 wonton wrappers to fit the dish.  Layer one-third each of the ground beef, then the ricotta / cottage cheese mixture, and then the beans. Top with ½ cup of salsa.  Repeat the layers twice beginning with the wontons, beef, cheese mixture, beans and salsa.  Top the layers with the remaining wontons and 2 cups of salsa.  Bake at 350 for 40 minutes.  Sprinkle the remaining shredded cheese, and bake for 5 minutes more or until the cheese melts.  Let the baked lasagna stand for 10 minutes before serving. Can be served with toppings of salsa, chopped green onions and sour cream.  Serves 10 to 12.

Appetizer: Cajun Cauliflower

Cajun Cauliflower

For a quick and healthy appetizer or snack, try baked cauliflower with a southwestern flair.

1/2 head of cauliflower

3 tablespoons oil

1 teaspoon each chili powder, onion powder, and cumin

1/4 teaspoon salt

Cut the cauliflower into bite size florets and place in a bowl to toss with the oil.  Add the seasonings and toss again.  On a baking sheet lined with foil, spread the florets in a single layer.  Bake at 450 for 20 minutes, turning once half way.  Serve at room temperature.  Serves 4

Crisp Cheese Cracker

Crisp Cheese Cracker

This is the best snack cracker that compliments soups and salads, or makes a quick appetizer.  I often switch up the cheese and guests always ask for this simple recipe.

3/4 cup flour

1 ½ cups shredded cheese, divided

1/4 teaspoon baking powder

3/4 teaspoon salt, divided

2 tablespoons ground flax seed (optional)

1/4 cup water

2 tablespoons plus 2 teaspoons olive oil

In a large mixing bowl, whisk together the flour, 1 cup of cheese, baking powder and 1/4 teaspoon of salt.  Add the water and 2 tablespoons of olive oil and stir until a moist dough forms. Roll out the dough very thin on the back of a 17 X 11 baking sheet, covered with cooking spray.  Using a fork, prick the dough all over.  Rub the remaining oil over the dough and sprinkle with the remaining cheese and salt.  Bake at 375 for 15 minutes or until the cracker is pale golden.  Cool completely and break into pieces.  Makes approximately 36 crackers.  The crackers will keep stored in an airtight container at room temperature.