Meatless Mexican Fiesta Go green the vegetable way and make one day a week a meatless staple at your dinner table. BY CHERYL TALLMAN
When you get creative with vegetables, your might find they actually like vegetables!
“ Chiles roasted over an open flame, or in the oven, impart a delicious smoky flavor to many dishes.”
Whether you like to hop on bandwagons or not, and regardless of the name, "Meatless Monday," it’s a good idea to include at least one meatless meal into the family dinner rotation once a week. Here is a quick and easy dinner menu your whole family will enjoy!
Broccoli Enchiladas Ingredients:
3 cups of broccoli florets
1 1/2 cups ricotta cheese
2 cups cheddar cheese, shredded
1 garlic clove, minced
1/2 tsp. each of salt, pepper and ground cumin
6 whole wheat tortillas
1 1/2 cups red chile enchilada sauce*
1 cup vegetable stock
Directions: 1. Preheat oven to 375 degrees
2. Blanch broccoli florets by bringing a pan of water to a boil, add broccoli and cook for 3 minutes. Drain immediately and run under cold water.
3. Place broccoli, ricotta cheese, 1 cup of the cheddar cheese, egg, garlic and cumin in a food processor or blender. Pulse to blend all ingredients (mixture can be chunky or smooth, whichever you prefer).
4. Fill each tortilla with the broccoli mixture and roll them up. Arrange tortilla rolls in an oven-proof dish that is large enough to hold the 6 tortillas rolls in a single layer. Pour the red chile enchilada sauce and the vegetable stock over the tortilla rolls. Top with the remaining cheese.
5. Bake 30 minutes. Let the pan cool for 10 minutes and serve.
*Red chile enchilada sauce is available in the Mexican Food section at a supermarket.
2 medium-sized zucchini, diced
1 roasted poblano chile (see roasting directions below), diced
1/2 large onion, diced
2 ears fresh sweet corn or 1-1/2 cups of frozen corn
1 can (15 oz.) black beans
2 tbsp. olive oil
Salt and fresh pepper, to taste
Directions: 1. Pour back beans in colander and rinse for 1 minute under cold water.
2. Remove husks from corn and cut kernels off the cobs.
3. In a large sauté pan, heat olive oil over medium heat. Add onions, corn, chile and zucchini. Cover, stirring occasionally, and cook until zucchini and onion is softened, about 10 minutes.
4. Reduce heat to low and gently stir in black beans and continue cooking to heat the black beans about 1-2 minutes.
5. Add salt and pepper to taste. Serve.
Roasting a Poblano chile pepper:
Chiles roasted over an open flame, or in the oven, impart a delicious smoky flavor to many dishes.
Gas Stove: Turn a burner on high and place the chile on the burner. Use long handled tongs to turn the pepper until it is evenly charred (black skin) on all sides. Place the pepper in a plastic bag and seal the bag.
Oven: Preheat the oven to 450°F. Place pepper a cookie sheet and roast for about 4-5 minutes until the skins blister. Watch carefully so it does not burn. Place the roasted peppers in a plastic bag and seal the bag.
Clean and peel: After 10 minutes, remove the pepper from the bag and wash off the skin under cool water. Slice the pepper open. Discard stem core, seeds and stringy veins.
Aztec Oranges Ingredients:
1/4 of a lime
1 tsp. brown sugar
Directions: 1. Slice ends and skin off oranges.
2. Holding the orange on its side, slice orange into 1/4-inch thick rounds.
3 Place on plate, squeeze lime juice over the oranges and sprinkle with brown sugar.
Cheryl Tallman is the co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit, and author of the "So Easy Baby Food" and the new book "So Easy Toddler Food: Survival Tips and Simple Recipes for the Toddler Years." Visit Cheryl online at www.FreshBaby.com for more delicious tips.