Yellow Summer Squash and Corn Bisque
2 08 2010
Oh, the fun of using up random summer vegetables from a garden. I found myself with the dilemma of lots of yellow summer squash which normally does not appeal to two teenage boys. I have found a trick though in disguising vegetables. If you puree them, nobody knows what they are. So my son who swears he hates zucchini and squash ate a big bowl of this soup before I announced the main ingredient was squash. This soup is tasty and easy to make.
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Tags: corn, squash
Categories : Soup, Southwestern/Mexican
Chicken and Avocado Quesadillas with Blueberry Salsa and Blueberry Balsamic Barbeque Sauce
19 06 2010
Now I never cook with chicken but I was trying to think of an easy recipe to show the goodness of this barbecue sauce at a food demo. So I gave into the Fathers who may want meat for their Father’s Day. I was on a roll to see how many recipes I could come up with to utilize my new favorite EVOO Wild Blueberry Balsamic Vinegar. I made the barbecue sauce to use as a traditional barbecue sauce, but I also thought it might go nicely with chicken quesadillas. I was right. This dish was well received at my demo today at EVOO Marketplace. This dish could also be made using grilled swordfish or even tuna.
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Tags: berries
Categories : Main Dish, Southwestern/Mexican
Shrimp Quesadilla with EVOO Persian Lime Oil and Ginger Tomato Salsa
19 06 2010
I made this quesadilla last night for dinner and blew the family’s socks off. All four agreed this was one of my better concoctions. It is a lovely combination of herbs, shrimp and the Persian Lime with an Asian style salsa. The salsa will keep for up to 2 days in the refrigerator. Enjoy.
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Tags: cheese, shrimp
Categories : Main Dish, Southwestern/Mexican
Zucchini, Red Pepper and Corn Enchiladas
31 03 2010
Last night I was playing with guacamole, and I thought these enchiladas would go nicely with the guacamole. They turned out great. This was the answer to some extra vegetables in my refrigerator, so don’t feel you have to use only zucchini, red pepper and corn. Experiment with other vegetables like maybe greens or broccoli. I like the smokiness that the chipotle peppers added to the dish.
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Tags: corn, red pepper, zucchini
Categories : Main Dish, Southwestern/Mexican
Enchilada Sauce
12 03 2010
This recipe goes nicely with the Tofu, Broccoli and Spinach Enchiladas. It is quick and easy to make using a commercial salsa.
½ onion
1 (14 oz) can whole tomatoes in juice
3 cloves garlic
3 to 4 tablespoons commercial hot salsa
1 red bell pepper, charred, peeled, stemmed and seeded (optional)
1 tsp salt
Combine all ingredients in a food processor and buzz until smooth.
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Tags: garlic, tomatoes
Categories : Sauces/salsas, Southwestern/Mexican
Tofu, Spinach, Broccoli Enchiladas
12 03 2010
This is a wholesome enchilada recipe that is delicious made with either corn tortillas or whole wheat flour tortillas. I used the following Enchilada Sauce to cover but any salsa will work. This is great served with homemade guacamole and a dollop of sour cream or yogurt on top. Read the rest of this entry »
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Tags: spinach, tofu, tortillas
Categories : Main Dish, Southwestern/Mexican
Raw Tacos
19 02 2010This raw food recipe came from a friend who attended the Hippocrates institute. As in many raw food recipes, it requires you to soak nuts which become the basis, or the meat, of the recipe. In this case, soak the walnuts overnight and then dehydrate to regain their crunch. You can serve this walnut taco meat either wrapped in lettuce or cabbage leaves, or if you are not ready to be completely raw, you can put it in traditional taco shells. Read the rest of this entry »
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Tags: walnuts
Categories : Main Dish, Raw, Southwestern/Mexican
Katherine
