Gazpacho

This was a recipe given to us by our friend Lindsey, who in turn picked it up from a place called the Shipwreck Restaurant - not sure where it is though. Fair warning - though it be tasty, it does make a lot!

Shipwreck Gazpacho

Ingredients:
2 26-oz cans of diced tomatoes
1 large green pepper, chopped
1 white onion, chopped
1 clove of garlic, chopped
1 cucumber, chopped
1 oz tabasco
juice of 1 whole fresh lemon
juice of 1 whole fresh lime
1/4 cup red wine vinegar
2 Tbsp olive oil
1 tsp honey
12 oz tomato juice
1 tsp each of dried tarragon (powder), basil, coriander, and pepper
1/4 tsp salt
1/4 tsp cumin

Directions:
Combine all ingredients and mix well. Chill and serve.


Yield: 10 cups

Lentil Tacos

We found this recipe in the Taste of Home cookbook (a gift from my mother). To our surprise, we found that these tacos were as good (if not better) than normal meat tacos!

Lentil Tacos

Ingredients:
1 cup finely chopped onion
1 garlic clove, minced
1 tsp canola oil
1 cup dried lentils, rinsed
1 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2-1/2 cups chicken (or vegetable) broth
1 cup salsa
12 taco shells
1-1/2 cups shredded lettuce
1 cup chopped fresh tomato
1-1/2 cups (6 oz) shredded cheddar cheese
6 Tbsp sour cream

Directions:

1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute.

2. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.

3. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Yields 6 servings.


Notes: We usually use the listed chicken broth, but if you're shooting for a truly vegetarian dish, opt for vegetable broth instead.

Chicken, Black Bean & Tortilla Casserole

This was a recipe I got from my sister Dianna. Kate and I liked it so much, we've made it something of a staple dinner. Best of all, it freezes well!

Chicken, Black Bean & Tortilla Casserole

Ingredients:

2 chicken breasts (diced)
1 Tbsp. minced garlic
2 tsp. cumin
1 chopped onion (small)
1/2 cup green bell peppers, chopped
14.5 oz. can diced Mexican-style tomatoes
3/4 c. salsa
2 15 oz. cans black beans (drained and rinsed)
6 7-inch tortillas
2 c. shredded cheddar cheese


Directions:

1. In a large skillet, brown the chicken with a little garlic salt and pepper, the cumin, and the minced garlic. Add the onions and bell peppers and cook a bit longer.

2. Add undrained tomatoes and salsa. Simmer, uncovered, for 10 minutes. Stir in the beans.

3. Spray a 2-quart baking dish with non-stick spray. Add 1/3 of the chicken-bean mixture to the pan. Sprinkle with a little cheese. Layer three tortillas on top. (Rather like layering a lasagna)

4. Repeat the process: chicken-bean mixture, cheese, tortillas, then chicken-bean mixture - until you run out of tortillas.

5. Top with the rest of your cheese. Bake at 350 degrees for 35-40 minutes. Let stand for 10 minutes before serving.

Chicken Enchiladas

Been a while since I posted a decent recipe here so I think I'll throw out one that I got from my Betty Crocker cookbook. It's been tweaked a bit but it's mostly as I found it. Enjoy!

Chicken Enchiladas

Ingredients:
1/4 cup chopped onion
2 tbsp margarine or butter
1 4-ounce can diced green chili peppers, drained
1 3-ounce package cream cheese, softened
1 tbsp milk
1/4 tsp ground cumin
2 cups chopped cooked chicken
12 7-inch tortillas
1 10 1/4-ounce can condensed cream of chicken soup
1 8-ounce carton plain yogurt
1 cup milk
3/4 cup shredded Monterey Jack cheese (3 ounces)

Directions:

1. In a skillet, cook the onion in margarine or butter
over medium heat until onion is tender. Remove from
heat. Stir in 1 tablespoon of the canned green chili
peppers.

2. In a medium mixing bowl combine softened cream
cheese, the tablespoon milk, and cumin; add
onion-chili mixture and chicken. Stir until combined.
Spoon about 3 tablespoons of the chicken mixture onto
each tortilla near an edge; roll up. Place filled
tortillas, seam sides down, in a greased 3-quart
retangular baking dish.

3. In a medium mixing bowl combine soup, plain yogurt,
the 1 cup milk, and remaining canned green chili
peppers. Pour the soup mixture evenly over the
tortillas in the baking dish. Cover with foil and bake
in a 350 degree oven about 35 minutes or until heated
through. Remove foil. Sprinkle enchiladas with
Monterey jack cheese. Return to oven and bake about 5
minutes more or until cheese melts.
Low Fat Options: Use fat free cream cheese, lower
sodium soup, fat-free yogurt, skim milk, and reduced
fat Monterey Jack cheese.

Toppers: 1/2 cup chopped tomatoes.

Prep: 25 minutes
Bake: 40 minutes
Servings: 6

Crunch Option: Cook 1/4 cup chopped pecans with onion.
Also, sprinkle 2 tablespoons chopped pecans with
cheese.