Stuffed Zucchini.

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What you’ll need:

INGREDIENTS

  • 4 large zucchini
  • 1 can black beans, drained and rinsed
  • 1 cup cooked rice (I like to use spanish rice)
  • 1 cup salsa (optional-I didn’t; use)
  • 1/2 red onion [diced]
  • 1 red bell pepper [diced]
  • mushrooms [diced]
  • 1/2 cup corn1 jalapeno (or poblano pepper), cored and diced
  • 1 tablespoon + 1 teaspoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 cup fresh cilantro, finely chopped
  • avocado [sliced]
  • salt to taste
  • 1 cup shredded cheddar/monterey jack cheese
  • queso fresco [crumbled]

INSTRUCTIONS

  1. Start by greasing a cookie sheet with olive oil and place to the side. Slice each zucchini in half lengthwise[DON’T cut off the ends (I made the mistake of doing that!). Using a melon baller or metal teaspoon, hallow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish. I reccomend dressing the zucchini with a little salt and pepper before filling with everything.
  2. Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers until coooked through. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
  3. Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each half with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
  4. Allow them to cool for 5-10 minutes then top with fresh cilantro, avocado and queso fresco and serve.

Thank you Making Thyme For Health for this recipe! There were a few modifications but it was delicious!!

*This recipe can also be made without cheese and would be just as good. Anything with avocado and salsa you can’t go wrong! Enjoy!

Vegetarian Tortilla Soup.

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It’s funny whenever I post a picture of something I make that’s vegetarian the usual comment is, “Where is the meat!” I have been vegetarian for well over 7 or 8 years now and yes, when switching over it was a bit of a challenge. The basic things like chicken & rice/steak & potatoes weren’t so basic anymore. It hit me that I might actually need to explore the produce section a little more and perhaps pick up a cook book to get motivated and learn how to cook something new! Don’t get me wrong there are times when meals like Chicken Tortilla Soup or Pozole get lost in this rotation because they are not vegetarian but guess what – I have found a solution! Thank God for Pinterest (obviously)! I know I mention all the time that I go on there to browse and get inspired for what I should make next… but really, it helps when your brain is too tired to think after work @ 5m. This soup was SO good (I am not just saying that) and you can always add some ORGANIC chicken if your little heart desires.

My only request other than Pinterest being amazing is for someone to invent all the right ingredients at ONE grocery store! Wouldn’t that be life changing?! I usually frequent two grocery stores and the farmers market for my weekly food. It might seem like a lot but when you find bargains you realize it is worth the trek.

What you’ll need:

[Produce]

  • 1 Avocado
  • 1 14-ounce can Black beans
  • 1 Chili pepper or 1 poblano pepper, dried smoked
  • 1 handful Cilantro, leaves
  • 1 14-ounce can Hominy (or you can substitute corn)
  • 1 Jalapenos, medium
  • 1 Lime
  • 2 Radishes
  • 1 White onion, medium

[Other]

  • 32 oz Vegetable stock
  • 1 14-ounce can Tomatoes or chunky tomato sauce
  • 1 Sea salt/pepper to taste
  • 1 Olive oil
  • 1 tsp Cumin, ground
  • 6 Corn tortillas (6-inch2 oz Queso fresco or feta cheese

 

[Instructions]

  1. Prep work: Preheat the oven to 475 degrees Fahrenheit. Stack the tortillas and slice them into ½-inch-wide, 2-inch-long strips. Remove the seeds and membranes from the jalapeno (and poblano, if using) and chop the peppers. Wash your hands. Pit, peel, and medium dice the avocado, then squeeze some lime juice over the avocado to prevent browning.
  2. Bake the tortillas: Coat a baking sheet with a thin layer of oil. Toss the tortilla strips in the oil to coat and arrange the strips in a single layer. Bake 6 to 8 minutes, or until golden brown. While the strips are hot, season them with salt.
  3.  Toast the chili pepper: Place the dried chili pepper directly on the oven racks. Bake for 30 seconds to 1 minute, or just until the pepper is warmed through. When cool enough to handle, cut the pepper open and remove the seeds. (Wash your hands afterward and avoid touching your eyes!)
  4. Make the soup: In a medium pot or Dutch oven, heat some olive oil on medium until hot. Add the onion, garlic, jalapeno and poblano peppers (if using). Cook 4 to 5 minutes, or until softened, stirring occasionally. Stir in the cumin, then the canned tomatoes and vegetable stock. Simmer for about 3 minutes, then add the hominy, black beans and the seeded chili pepper. Cook for 8 to 10 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste.
  5. Serve the soup: First, discard the dried chili pepper. Place some of the avocado, radishes, tortilla strips, and queso fresco (or feta) at the bottom of 2 to 4 bowls. Divide the soup between the bowls. Top the soup with the remaining avocado, radishes, tortilla strips, and queso fresco (or feta). Garnish with some cilantro and serve with lime wedges and hot sauce, if desired.

Thank you Cookie and Kate for this recipe!!