Wednesday, June 3, 2015

Nachos & Noodles (Meatless Monday)

Veggie Nacho Salad, inspired by Rachael Ray, is simply a condensed Vegetarian Chili over greens with tortilla strips and garnishes.  I make my own taco seasoning, corn tortilla strips and festive bean soup and serve these over spring greens and garnishes from the farmers market. 

Veggie Nacho Salad

(Serves 2) 

Tortilla Strips

Spray 2 corn tortillas with Pam.  Cut  in thin strips.  Sprinkle with homemade Taco Seasoning. Toast in toaster oven for 10 minutes.  

Taco Seasoning  

Mix and store in closed container:

2 cups Chili Powder
2/3 cup Ground Cumin
2/3 cup Garlic Powder
2 tablespoons & 2 teaspoon Ground White Pepper
1 tablespoon & 1 teaspoon Cayenne Pepper

The Festive Bean Chili recipe was inspired by Moosewood Restaurant.

Festive Bean Chili 

(Serves 3)

2 cups Cooked Beans
The shelled beans above were not as hard as many beans, thus cooked in about 1 hour.

1/3 cup Onion, diced
1 Garlic Clove, minced
1 Mini Sweet Pepper, diced 
1 tsp. Olive Oil  
Saute for 5 minutes.

1 tsp. Cumin (I mixed seeds and ground)
1 tsp. Coriander
1/3 cup Water
2 cups Cooked Beans
1 16 oz. can Diced Tomatoes, no added salt
1 Ear of Corn, cooked and cut off the cob
Simmer for 30-45 minutes.

For this salad, I strained the liquid from the solid ingredients before adding to the salad.

Salad for 2

Arrange on platters as follows:
3 cups torn fresh salad greens
1/2 cup zucchini, diced
1 cup strained bean chili
2 ounce shredded cheddar 
Seasoned toasted tortilla strips

Garnish with pea shoots and radishes from the farmers market.

Monday's dinner was inspired by Rachael Ray.

Whole Wheat Noodles with Mushrooms, Spinach & Peas

(Serves 2)

Cook noodles in boiling water.
2 ounce whole wheat noodles 

Saute mushrooms in oil for 4 minutes.
1 teaspoon olive oil
6-8 baby portabella mushrooms, sliced

Add shallots, garlic and herbs.
1 shallot, diced
2 garlic cloves, minced
2 tablespoons fresh cut parsley
Saute 2 minutes. 

Add peas and wine.
1/2 cup peas
1/4 cup white wine
Cook until peas are tender, 2-3 minutes.

Add 1 cup of the starch pasta water to the mushroom mixture.  Add lemon juice.
1/2 small lemon, juiced

Add chopped spinach and stir to wilt.
3 cups fresh chopped spinach, stems removed

Stir in drained noodles.

Divide into serving bowls.  Garnish with shaved cheese.
1/2 cup grated Swiss cheese.




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