"Meatless Monday" Recipe of the Week - Smoky Fiesta Rice

This week's "Meatless Monday" Recipe of the Week is Smoky Fiesta Rice. Rice and a variety of vegetables make up this Meatless Dish. Several variations of the recipe but I'm going with the one on the CooksRecipes website. At the Cooks site you'll find a fantastic selection of recipes for all tastes and cuisines.    http://www.cooksrecipes.com/index.html

Smoky Fiesta Rice

Recipe Ingredients:

1 tablespoon vegetable oil
2/3 cup yellow onions, 1/2-inch dice

3/4 cup long grained white rice
1 teaspoon garlic, minced
1 1/3 cup water
1 1/2 teaspoons chipotle peppers in adobo, puréed
3/4 cup red bell peppers, 1/2-inch dice
3/4 cup yellow squash, 1/2-inch dice
3/4 cup green peas, frozen
2/3 cup California Ripe Olives, sliced
3/4 teaspoon salt
1/4 cup green onions, chopped
1/4 cup Cotija cheese, crumbled

Cooking Directions:

1 - Heat 1 teaspoon vegetable oil in a medium saucepot over medium heat. Add onions and cook for 2 to 3 minutes until translucent.
2 - Stir in rice and continue to cook for 3 to 4 minutes until just golden. Add garlic, cook for 1 minutes, then pour in water and chipotle purée. Bring to boil, then turn heat down to low, cover and cook for 20 minutes until rice is tender.
3 - In a separate sauté pan, heat remaining 2 teaspoons of oil over medium heat. Add peppers and cook for 2 to 3 minutes.
4 - Stir in squash and continue cooking for 3 to 4 minutes. Turn heat down to low, stir in peas and olives and cook until heated through. Season with salt.
5 - Toss sautéed vegetables with cooked rice. Garnish with green onions and cotija cheese just before serving.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 263; Calories From Fat: 30; Total Fat: 8g; Cholesterol: 9mg; Total Carbs: 39g; Protein: 7g; Sodium: 799mg.

http://www.cooksrecipes.com/mless/smoky_fiesta_rice_recipe.html

Meatless Monday Recipe of the Week - Late Summer Succotash with Mustard Greens

This week's Meatless Monday Recipe of the Week is Late Summer Succotash with Mustard Greens. Tomatoes, Red Bell Peppers, Zucchini, Corn and more make up this week's recipe. It's from the PBS/Recipes web site. PBS is not only a great TV channel but they have a fantastic website with a great selection of recipes for all cuisines. So check it out soon! http://www.pbs.org/food/recipes/

Late Summer Succotash with Mustard Greens

This simple, summer succotash features zucchini, lima beans and tomatoes.

Ingredients
1 tablespoon olive oil
1 red bell pepper, destemmed and diced

1 zucchini
1/2 pint cherry tomatoes
Salt
2 ears of corn
2 green onion sliced
3 garlic cloves
2 tablespoons minced Italian parsley
1 1/2 cup lima beans (fresh or frozen)
Juice from 1/2 lemon
Black pepper
Sesame seeds
1 bunch of mustard greens, loosely chopped

Directions
1 - In a medium saute pan, set over medium-high heat, add the olive oil. When the oil glistens, add the red bell pepper, zucchini and cook for 1 to 2 minutes, until the zucchini has slight color. Add the cherry tomatoes and stir and cook for about 1 minute. Next add the corn, green onions, garlic cloves, Italian parsley and cook for about 2 to 3 minutes.
2 - Lastly, add the lima beans, lemon juice, a few turns of black pepper, a sprinkling of sesame seeds and mustard greens. Cover the pot for about 1 to 2 minutes (this will help soften the mustard greens). Uncover, give it a stir and add salt to taste). Divide amongst bowls and serve.

http://www.pbs.org/food/recipes/late-summer-succotash-mustard-greens

"Meatless Monday" Recipe of the Week - A Honey of a Chili

This week's "Meatless Monday" Recipe of the Week - A Honey of a Chili. Tofu replaces the meat in dish that also has a splash of Honey! You can find this recipe at one of my favorite recipe site the CooksRecipes website.    http://www.cooksrecipes.com/index.html

A Honey of a Chili

A vegetarian chili chock-full of kidney beans, onion, bell pepper and tofu with the sweetness of honey added.

Recipe Ingredients:

1 (15-ounce) package firm tofu

1 tablespoon vegetable oil
1 cup chopped onion
3/4 cup chopped green bell pepper
2 cloves garlic, finely chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can diced tomatoes, undrained
1 (15-ounce) can red kidney beans, undrained
1 (8-ounce) can tomato sauce
1/4 cup honey
2 tablespoons red wine vinegar

Cooking Directions:

1 - Using a cheese grater shred tofu and freeze in zippered bag or airtight container. Thaw tofu; place in a strainer and press out excess liquid.
2 - In large saucepan or Dutch oven, heat oil over medium-high heat until hot; cook and stir onion, green pepper and garlic 3 to 5 minutes or until vegetables are tender and begin to brown.
3 - Stir in chili powder, cumin, salt, oregano and crushed red pepper. Stir in tofu; cook and stir 1 minute.
4 - Stir in diced tomatoes, kidney beans, tomato sauce, honey and vinegar. Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.
Makes 6 servings.

http://www.cooksrecipes.com/soup/a_honey_of_a_chili_recipe.html