Jersey Girl Cooks Tortilla Soup Recipe

Serves 4

Prep. Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

2 TBS olive oil
1 medium onion, finely chopped
2 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can tomato sauce
dried arbol chili peppers, crushed (amount to your liking or another dried pepper)
2 cups frozen corn
1 can (15 oz) black beans, rinsed and drained
4 cups cooked shredded chicken
2 TBS masa harina (fine cornmeal)
1 avocado, pitted, peeled and diced
salt and cayenne pepper to taste
tortilla chips and sour cream for serving

Directions:

In a large Dutch oven, heat oil and saute onion and garlic for a few minutes or or until it starts to brown. Add chicken stock, tomato sauce, peppers, corn, beans, chicken and masa harina. Bring to boil, reduce heat to low and simmer for 25 minutes. Add avocado and simmer for 5 more minutes. Season with salt and pepper to taste. Top with crushed tortilla chips and sour cream.

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Broccoli and Potato Casserole
***Vegetarian Dinner Recipe***
Serves 4
Prep. Time: 10 minutes
Cooking Time: 40 minutes

Ingredients:

1 pound potatoes, grated
1 1/2 pounds broccoli, cut into bite sized pieces
2 TB butter
1 1/2 cups green onions
2 eggs
1 TB fresh lemon juice
salt and pepper, to taste
1 cup grated cheese, cheddar, Swiss, etc.

Directions:

1. Melt the butter in a frying pan over medium heat. Add the scallions and cook until softened, not brown. Set aside.
2. Blend eggs, lemon juice, salt and pepper and 1/2 cup of the cheese.
3. Combine broccoli, potatoes, green onions with egg mixture.
4. Pour in buttered baking dish. Sprinkle remaining cheese on top.
5. Bake in preheated 350° oven for 30 minutes, or until set and golden on top.

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I found it in a book I recently purchased
It is sort of a crash course for beginners on how to become a Vegan.

Broccoli and Cashews over Millet

***Vegan Recipe***

Ingredients:

2 cups millet
6 cups veggie stock
2 TB olive oil
2 ts mustard
1 bunch broccoli, chopped
1 onion, chopped
1/2 cup water
1/2 cashews, chopped
1 TB soy sauce

Directions:

1. Cook millet in 6 cups of veggie stock in a covered pot over medium heat for 20 minutes.
2. In the meantime, heat oil in a large pan. Add the onion and let it cook for 3-5 minutes. Add the broccoli and mustard. Stir it until the veggies are evenly coated.
3. Add the water, cashews and soy sauce. Cook for 15 minutes.
4. Serve veggies over millet.

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Balsamic Chicken with Spinach and Quinoa
Serves 4
Prep. Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:
4 TB olive oil
4 chicken breasts, sliced
1/4 ts salt
1/4 ts black pepper
3 garlic cloves, chopped
3 TB balsamic vinegar
1/2 cup chicken broth
1 can chopped tomatoes
1 package frozen spinach
1 cup quinoa, cooked
2 cups of water

Directions:
1. Heat saute pan over high heat; when pan is hot, add 2 TB olive oil. When oil is hot add chicken; season with salt and pepper. Cook chicken for 10 minutes, flipping them over half way through. Remove and set aside.
2. Cook frozen spinach according to directions. When spinach is cooked add 1 TB balsamic vinegar and mix well. At the same time, place quinoa in a microwavable bowl with 2 cups of water. Cook in microwave for 9 minutes.
3. Heat a saute pan over medium heat; when pan is hot, add 2 TB olive oil. When oil is hot add garlic and cook for 30 seconds. Add canned tomatoes, balsamic vinegar, and chicken broth. Cook for 5 minutes. Add chicken slices and cook 5 minutes more.
4. To serve: Spead quinoa on the bottom of a plate. Top half with spinach. Place sliced chicken on the other half and pour tomato sauce over the chicken.

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Flour Tortilla Enchiladas with Hot Tomato Salsa

Serves 4
Prep. Time: 20 minutes
Cooking Time: 20 minutes

Ingredients:

4 oz. cream cheese
3 TB sour cream
1 onion, chopped
15 oz. can kidney beans, drained and rinsed
2 red bell peppers
1 pound tomatoes, quartered
1 can diced green chilies
1 egg
3/4 cup sour cream
1 cup cream
salt
8 flour tortillas
2 TB grated parmesan

Directions:
1. To make the filling: Beat cream cheese, sour cream, onion and kidney beans until well mixed.
2. To make the sauce: If you have a gas stove, turn on burner and blacken the outside of the red bell peppers. Otherwise, broil the peppers for 5-10 minutes until the skin starts to bubble. Wrap peppers in damp towels for 5 minutes. Run peppers under cold water and remove as much of the skin as possible. Cut the peppers in half and remove seeds.
3. Combine peppers, tomatoes, and green chilies in blender. Mix well. Add the egg, cream, sour cream and mix well.
4. To make enchiladas: Preheat oven to 375 degrees F. Pour half the salsa into deep pie dish. Dip tortilla into the sauce until completely covered. Place on working surface, spoon 1/8 of filling, roll tortilla and place at one end of large casserole dish. Continue this process with the remaining tortillas.
5. When all of the tortillas are filled and rolled, cover the top with the remaining salsa and grated cheese.
6. Bake enchiladas for 20 minutes.

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Black bean and Corn Enchiladas

Prep. Time: 20 minutes
Cooking Time: 15 minutes

Serves 4

Ingredients:
12 corn tortillas
2 cans black beans
3 cups frozen corn
1 TB olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup tomato sauce
1 TB taco seasoning
1 cup shredded cheese

Directions:
1. Preheat oven to 400 degrees F.
2. Heat olive oil in large skillet. When oil is hot, add onions. Cook onions until translucent and a little bit browned.
3. Add garlic and cook for 30 seconds.
4. Add black beans, corn, pepper and cumin. Bring to a boil and then lower heat and simmer for 5 minutes to thicken mixture.
5. Mix tomato sauce and taco seasoning.
6. Wrap corn tortillas in a wet paper towel and microwave on high for 15 seconds on each side. If you do not have a microwave, just wrap in wet paper towels for a few minutes.
7. Dip a tortilla in tomato sauce, lay that tortilla in a casserole dish. fill with bean mixture, roll and place at one end of the casserole dish.
8. Repeat step 6 with the rest of your tortillas.
8. Top enchiladas with remaining tomato sauce and shredded cheese.
9. Bake for 15 minutes.

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Bacon Mac and Cheese Bake
Prep. Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4

Ingredients:

3 cups macaroni
2 TB butter
1 onion, chopped
1 clove garlic, chopped
4 strips of bacon, chopped
1/4 cup flour
2 1/2 cups evaporated milk
1 ts ground cumin
2 cups shredded cheese

Directions:

1. Preheat oven to 350 degrees F. Grease a large casserole baking dish.
2. Cook macaroni according to package instructions. Drain and place in large bowl.
3. Melt butter in a large skillet over medium heat. Add onions and brown for 2 minutes. Add bacon and garlic; cook and stir for 5 minutes.
4. Add flour, lower heat and cook 1 minute.
5. Remove your skillet from the heat and gradually add the milk. Stir until mixture is smooth.
6. Return skillet to heat and cook until the mixture thickens and just starts to boil.
7. Remove from heat and add cumin.
8. Add mixture to pasta bowl along with 2/3 of the shredded cheese. Stir and mix; pour into greased casserole baking dish.
9. Sprinkle remaining cheese on top.
10. Bake for 20 minutes.

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Prep. Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:
1 cup of mixed nuts (almonds, walnuts, peanuts, Brazil nuts)
1 cup sunflower seeds
1 cup cashew nuts
3/4 cup macadamia nuts
1/2 cup tamari

Directions:
1. Preheat oven to 275 degrees F. Lightly grease two baking sheets.
2. Place all ingredients (except tamari) in a bowl. Pour the tamari over the nuts. Toss the mixture until evenly coated.
3. Spread the nuts evenly on the two baking sheets. Bake for 25 minutes.
4. Cool completely and store in an airtight container for up to 2 weeks.

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Chickpea Patties with Caramalized Onions
***I paired mine with a spinach salad with avocado, corn and a simple vinaigrette***

Serves 4
Prep. Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:

1 TB olive oil
1 large onion, chopped
2 cloves garlic, peeled
1 TB ground cumin
2 (10 1/2 oz.) cans chickpeas, drained
2 eggs, lightly beaten
1 1/4 cup chickpea flour
2 TB butter
1 onion, sliced
3 ts brown sugar

Directions:

1. Heat olive oil over high heat in saute pan. When pan and oil are hot, add onion and cook until clear.
2. Add garlic and cumin and cook 1 minute more.
3. Remove from heat.
4. In a food processor, blend chickpeas, egg and onion mixture until smooth. Fold in chickpea flour.
5. With floured hands, divide mixture into eight portions and form into patties.
6. Heat 1/2 inch of frying oil in frying pan. Fry patties in batches.
7. Cook over medium heat for 3 minutes on each side. Remove from pan and drain on paper towel. Keep patties warm in the oven.
8. When you are finished cooking the patties, melt butter in frying pan. Cook sliced onions over medium heat for 10 minutes, stirring occasionally. Add the sugar and cook 1 minute more.
9. Place two patties on each plate and top with caramelized onions.

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Serves 4
Prep. Time: 5 minutes
Cooking Time: 40 minutes

Ingredients:

4 cups water
1 1/2 cups small green lentils, rinsed
1 to 2 cups half and half
1 TB butter
3 slices bacon
salt
pepper

Topping:
1/4 cup olive oil
3 cloves garlic, chopped
1 slices country white bread (great time to use the ends of the loaf!), cut into cubes

Directions:
1. In a saucepan over high heat, combine water, lentils, half and half, butter, and bacon. Bring to a boil.
2. Reduce heat, cover partially, and simmer 40 minutes.
3. Remove the bacon and blend the lentils (in batches) in a food processor. Get the lentils as smooth as possible.

Topping:
1. Heat oil in frying pan over medium heat. Add garlic for 30 seconds, then add the bread.
2. Sprinkle with salt and pepper and stir until bread is brown and crispy.

Serve lentils topped with garlic croutons!

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