Tuesday, April 12, 2011

OMG! RECIPES!

Vegetarian Taco Salad


Vegetarian TaCo Salad
INGREDIENTS

·         2 tablespoons extra-virgin olive oil
·         1 large onion, chopped
·         1 1/2 cups fresh corn kernels frozen, thawed
·         4 large tomatoes
·         1 1/2 cups cooked preferred rice
·         1 15-ounce can black, kidney or pinto beans, rinsed (We used chili beans)
·         1 tablespoon chili powder
·         1 1/2 teaspoons Taco Seasoning
·         1/4 teaspoon salt
·         1/2 cup chopped fresh cilantro
·         1/3 cup prepared salsa
·         2 cups shredded iceberg or romaine lettuce
·         1 cup shredded pepper Jack cheese
·         2 1/2 cups coarsely crumbled tortilla chips
·         Lime wedges for garnish

PREPARATION

1.     Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
2.     Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
3.     Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

TIPS & NOTES

·         Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 3 days; reheat slightly before serving.
·         Kitchen Tips: To remove corn kernels from the cob, stand an ear of corn on its stem end and slice the kernels off with a sharp, knife.
·         To cook rice, bring 1 cup water and 1/2 cup long-grain brown rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes. Makes 1 1/2 cups.

NUTRITION

Per serving: 395 calories; 17 g fat ( 5 g sat , 5 g mono ); 20 mg cholesterol; 52 g carbohydrates; 0 g added sugars; 14 g protein; 9 g fiber; 459 mg sodium; 774 mg potassium.




Vegetarian Reubens with Russian Dressing


Vegetarian Reubens with Russian Dressing

INGREDIENTS

RUSSIAN DRESSING

·         2 tablespoons reduced-fat mayonnaise
·         2 teaspoons ketchup
·         2 teaspoons chopped capers
·         1 teaspoon chopped pickle, or relish

SANDWICHES

·         3 teaspoons extra-virgin olive oil, divided
·         1 small red onion, thinly sliced
·         1 cup sliced mushrooms
·         5 cups baby spinach
·         Freshly ground pepper, to taste
·         4 slices rye bread
·         1/2 cup shredded reduced-fat Swiss cheese, such as Jarlsberg Lite or Alpine Lace (2 ounces)
·         1/2 cup sauerkraut

PREPARATION

1.     Prepare Russian dressing: Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).
2.     To prepare sandwiches: Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
3.     Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.

TIPS & NOTES

·         Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.

NUTRITION

Per serving: 380 calories; 16 g fat ( 3 g sat , 7 g mono ); 15 mg cholesterol; 44 g carbohydrates; 16 gprotein; 7 g fiber; 931 mg sodium; 364 mg potassium.
Nutrition Bonus: Vitamin A (80% daily value), Vitamin C (45% dv), Calcium (40% dv), Iron (25% dv).
Exchanges: 2 starch, 1 1/2 vegetable, 1 lean protein, 2 1/2 fat