Rice Recipes

Ah, rice. Everyone’s favorite gluten-free grain. Rice is inexpensive, delicious, enjoyed by all ages, and goes with just about anything. Rice can appear on your table for breakfast, lunch and dinner (and for dessert!) and with so many varieties, it’s impossible to get bored.

Here is a collection of rice recipes for you to enjoy. Bon appetit!

Breakfasts

Bacon And Egg Fried Rice

Soups and Sides

Golden Delight Rice

Creamy Carrot And Rice Soup

Wild Rice Cauliflower Soup

Spicy Wild Rice Mushroom Chowder

Verde Roasted Pepper Rice Pot

Quick Almond Green Bean Rice Skillet

Simple Curried Pineapple Rice

Easy Green Veggie Fried Rice

Nutty Sweet Rice Stuffed Acorn Squash Bowls

Easiest Creamy Turkey Rice Soup

Salads

Monterrey Mexican Rice Salad

Green Fruity Rice Salad

Tangy Tuna Rice Salad

Hoppin’ John Chilled Rice Salad

Sweet N Crunchy Rice Salad

Vegetarian Main Dishes

Baked Cheesy Brown Rice Casserole

Crisp Baked Rice And Mushroom Patties

Apple Rice And Lentil Skillet

Indian Inspired Rice Lentil Bake

Italian Antipasto Rice Pot

Main Dishes

Creole Dirty Rice

Green N Red Big Beefy Rice Dinner

Bacon Mushroom Wild Rice Bake

Bacon Bean And Rice Pot

“Pizza” Rice Skillet

Andouille Cajun Rice Casserole

Tuna Rice And Veggie Bake

Perfect Arroz Con Pollo Skillet

Saucy Creole Red Beans And Rice

Desserts

Maple Walnut Rice Pudding

Sweet N Crunchy Rice Salad

Healthy Delicious Mexican Meals – Recipes

Mexican food may be just about everyone’s favorite ethnic food. While we often think of Mexican food as being too fattening and unhealthy, the truth is that traditionally, this cuisine is chock full of fresh vegetables, whole grains and beans, foods most of us could all eat more of. In addition, research has shown that chiles and other spicy foods are not only delicious, they’re amazing for our health, likely reducing our cancer risk as well as boosting the metabolism.

Some of these recipes may contain ingredients you’re unfamiliar with, such as yuca (also known as cassava) or jicama. The first time I encountered both of these vegetables was when my Costa Rican mother-in-law cooked a traditional Chicken stew for me. It contained both of these vegetables and was absolutely delicious! Some of these ingredients may be available at any large grocery store in your area. If not, it’s worth it to take a trip to your local Latin grocery or international farmer’s market to locate them.

Enjoy the recipes!

Starters and Sides

Healthy Home-Baked Tortilla Chips
Tomato Salsa Fresca
Come-And-Get-It Tomato Avocado Salsa
Traditional Guacamole
Tomato Avocado Guacamole
Red Bell Pepper Jicama Slaw
Terrific Tomatillo Salsa
Cocida Salsa Roja
Crunchy Jicama Salsa
Corn Jicama Relish
Simply Yummy Yuca 
Chunky Chimichurri

Main Dishes

Yuca Fish Patties
Yuca Empanada Dough
Easy Turkey Empanadas
Beef Hominy Stew
Easy Skillet Chilaquiles
Skillet Cilantro Shrimp Verde
Brown Rice Spanish Skillet
Mixed Up Mango Bean Wraps
Sunny Fruit Stuffed Poblanos
Classic Shrimp Ceviche
Citrus Ceviche
Ancho Chili Chicken Soup
Black Bean And Corn Quinoa Toss
Sizzling Mixed Pepper Fajitas
Fish And Cole Slaw Tacos
Spiced Pork Baked In Corn Husk Blankets

Sweets
Cinnamon Churros
Pineapple Jicama Slushie
Cantaloupe Orange Slushie

Mexican Meals Just Got A Healthy Kick – Healthy Delicious Recipes

1. Healthy Home-Baked Tortilla Chips
2. Cinnamon Churros
3. Tomato Salsa Fresca
4. Come-And-Get-It Tomato Avocado Salsa
5. Traditional Table-Side Guacamole
6. Tomato Avocado Guacamole
7. Simply Yummy Yuca
8. Yuca Fish Patties
9. Yuca Empanada Dough
10. Make Mine Easy Turkey Empanadas
11. Beef Hominy Stew
12. Chunky Chimichurri
13. Terrific Tomatillo Salsa
14. Cocida Salsa Roja
15. Easy Skillet Chilaquiles
16. Skillet Cilantro Shrimp Verde
17. Brown Rice Spanish Skillet
18. Crunchy Jicama Salsa
19. Corn Jicama Relish
20. Mixed Up Mango Bean Wraps
21. Sunny Fruit Stuffed Poblanos
22. Classic Shrimp Ceviche
23. Citrus Ceviche
24. Ancho Chili Chicken Soup
25. Black Bean And Corn Quinoa Toss
26. Sizzling Mixed Pepper Fajitas
27. Red Bell Pepper Jicama Slaw
28. Fish And Cole Slaw Tacos
29. Spiced Pork Baked In Corn Husk Blankets
30. Pineapple Jicama Slushie
31. Cantaloupe Orange Slushie

Healthy Home-Baked Tortilla Chips

8 small (6 inch) corn tortillas
olive oil cooking spray
sea salt to taste

Make sure the oven racks are in the middle of the oven. Turn oven on to 375 degrees and allow to preheat.
Lay tortillas out on a work surface and cut into quarters.
Spray the tortillas lightly with the cooking oil, flip and spray the other side.
Get out a couple large baking sheets or cookie sheets and lay the tortillas out on the sheets, avoiding any over-lapping.
Bake in preheated oven for about 15 minutes, turning the tortilla pieces over with a tongs about half way through. They should become golden brown and crispy as they bake and will even crisp up more after you remove them from the oven.
Remove and immediately sprinkle with the sea salt or any other flavorings you like while the chips are still warm.
Will make 32 chips – enough for a large gathering. Serve with salsa, guacamole, or other favorite dips.

Cinnamon Churros

1/2 cup unsalted butter
1/2 tsp salt
1 cup cold water
1 cup flour
3 large fresh eggs
1 tsp real vanilla extract
sugar mixed with cinnamon for sprinkling

Turn your oven to 350 degrees and get out a pastry bag with a large ‘star tip.’ (If you don’t have a pastry bag and tip, use a plastic food bag.) Also prepare a cookie sheet by lightly spraying with cooking oil.
In a saucepan over medium heat, combine the unsalted butter, salt, and the water; bring to a boil, then remove from heat and stir in the flour, continuing to stir until the flour thickens and forms a dough-like substance.
With an electric hand-mixer on low, start beating the dough in the saucepan. With the beaters running, add one egg at a time, blending them in totally before adding another egg.
When the eggs are all combined and the dough is thick, add the vanilla and incorporate it into the dough. Your dough should look somewhat like mashed potatoes but with a sticky feeling.
Now spoon the dough into the pastry bag (or plastic food bag).
Squeeze slender lines of dough into rows leaving at least an inch in between each row. Each line of dough should be about 4 inches long.
Bake in the preheated oven for about 15 to 18 minutes or until they are deep golden brown.
Remove the cookie sheet from the oven and immediately sprinkle cinnamon-sugar over the warm churros. Enjoy while they are still warm or they may be served at room temperature.

Tomato Salsa Fresca

1 pint grape or cherry tomatoes
kosher salt to taste
1/2 cup diced sweet onion
1/4 cup freshly squeezed lime juice
1 or 2 jalapenos, seeded and minced
1/4 cup chopped cilantro leaves
1 tsp good olive oil

Put tomatoes in a food processor and chop until semi-smooth but not entirely pureed.
Add the salt, pulse, turn off, taste and adjust as needed.
Spoon tomato mixture out into a non-reactive bowl (glass or plastic).
Add the remaining ingredients, stir gently, cover the bowl with plastic food wrap, and leave at room temperature for 20 to 30 minutes. This will help the flavors meld.
Mix gently again before serving.
Serve with home-baked tortilla chips.
Makes about 3 cups of salsa.

Come-And-Get-It Tomato Avocado Salsa

6 Roma tomatoes, finely diced
1 small sweet onion, finely diced
1 garlic clove, grated
1 jalapeno, seeded and chopped
2 Tbsp finely chopped cilantro
1 lime, zested and juiced
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
1 ripe avocado, finely diced

Toss all the ingredients into a large glass bowl, combining well.
Taste and add more salt if needed, then cover the bowl with plastic wrap and let sit for 15 minutes, at room temperature, then toss again and serve immediately.
Serve with homemade tortilla chips.
Will make about 2 to 3 cups of salsa, depending on the size of the tomatoes. This does not keep well because of the avocado, so enjoy it while it’s fresh.

Traditional Table-Side Guacamole

4 ripe avocados, pit and peel removed, then diced
1 small sweet onion, minced
1 garlic clove, grated
1 or 2 jalapeno peppers, seeded and grated or finely chopped
1 lime, juiced
salt and pepper to taste

In a shallow bowl, smash the avocados with a fork until semi-smooth, then stir in the remaining ingredients. Serve as a dip with tortilla chips or as a topper for tacos, salads or soups.

Tomato Avocado Guacamole

4 ripe avocados, seed and skin removed
2 Tbsp fresh lemon juice
1 garlic clove, grated
1 Roma tomato, finely diced
1/4 cup finely chopped onion
dash ground cumin
dash hot pepper sauce
salt and pepper to taste

Mash avocado with lemon juice and garlic in a heavy, shallow bowl until avocado is smooth, but with just a few chunks left.
Stir in the remaining ingredients, taste, and adjust seasonings.
Serve immediately.

Simply Yummy Yuca

1 lb yuca, peeled
cooking oil

Get out a large soup pot and fill it with cold water. Add the yuca and bring the water to a boil. Reduce heat and simmer the yuca slowly for 20 minutes or until just fork tender.
Preheat your oven to 350 degrees.
When yuca is tender, drain and transfer to a cutting board.
Cut yuca into thin wedges, trimming off the inner core.
Generously coat a baking sheet with cooking oil then arrange the wedges evenly on the baking sheet. Drizzle more cooking oil over the top of the yuca wedges.
Loosely cover the baking sheet with aluminum foil, then put in oven and bake for 8 minutes.
Remove aluminum foil and return to oven to bake an additional 8 minutes or until edges crisp slightly and become golden brown.
Remove from oven, salt as desired, and put on rack to cool. Serve with dips for a snack, lunch, or a side dish.

Yuca Fish Patties

1 Tbsp cooking oil
1 green onion, chopped fine
1 garlic clove, grated
1 lb cooked flaky fish (not oily fish)
1 cup cooked smashed yuca
1/4 cup bread crumbs
1/2 tsp yellow or brown prepared mustard
1/2 tsp ground cumin
sprinkle red pepper flakes
salt and black pepper
1 Tbsp chopped cilantro leaves
2 large eggs, lightly beaten

Get out a skillet and put over low heat. Add the oil, green onion, and garlic and cook just until onion softens slightly and garlic is fragrant; remove from heat and set aside.
In a large bowl, mix together the fish, yuca, bread crumbs, mustard, cumin, red pepper flakes, salt, black pepper, and cilantro; blend with a fork until combined, then add the egg and onion/garlic, and mix until incorporated.
Form into patties and set aside while you prepare a skillet.
Get out a large heavy skillet and put over medium-high heat. Add cooking oil enough to come up to 1/8 inch in skillet. When hot, carefully add the patties a few at a time and cook until browned on both sides. This should take only a few minutes on each side.
Remove and let cool slightly before serving. May serve alongside a salad or in a bun like you would a burger. Top with guacamole, salsa, or sour cream if you wish.
Makes 6 medium size patties.

Yuca Empanada Dough

1 lb raw yuca, peeled
1/2 tsp kosher salt
1/4 cup cold water

Grate the peeled yuca into a bowl lined with a clean flour-sack or similar towel. Lift the towel from the bowl and squeeze the yuca until all the moisture is removed.
Get out a saucepan and pour in the water and salt. Put over medium heat and bring it to a boil, then add in the yuca, turn heat to very low, and cook, stirring often, until the yuca turns slightly transparent and a bit darker in color. Remove the pot from heat and continue stirring until cooled somewhat and dough sets up a bit.
Dump the contents out onto a lightly oiled work surface and allow the mixture to reach room temperature.
When cooled, lightly oil your hands, then begin kneading the yuca ‘dough’ until it feels stretchy or elastic and it keeps its shape and is completely cooled.
Divide the dough into 12 equal balls. Place each ball onto a work surface lightly brushed with oil and roll out into thin circles. You can do this by hand or with a pastry roller.
Fill as you would any empanada or pasty and deep fry or bake as desired.
Makes 12 small empanada.

Make Mine Easy Turkey Empanadas

1 lb ground turkey meat
1 medium sweet onion, finely diced
1/2 tsp kosher salt
1/4 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp cumin
pinch ground cloves
2 Tbsp balsamic vinegar
1/2 cup raisins
refrigerated pie crust sheets – for 2 pie crusts

In a large cast iron skillet, brown the turkey. Add the onions when the turkey is almost cooked, and continue cooking until the onions are translucent. Then add the next 7 ingredients (everything except the pie crusts) and turn heat down to low; simmer gently for 10 minutes. Remove and set aside.
Preheat oven to 375 degrees and lightly spray a baking sheet with cooking oil.
Unroll the pie crust sheets and cut both into even quarters and place on baking sheet. Spoon the mixture into the middle and fold over, matching edges of the crust. Seal the edges by pressing the tines of a fork along.
Bake in preheated oven for 20 to 25 minutes or until golden brown.
Remove and cool slightly.
Makes 8 empanadas and will serve 4 to 8 depending on appetites.

Beef Hominy Stew

2 lbs beef stew meat
1 Tbsp cooking oil
1 large sweet onion, chopped
1 garlic clove, crushed
1/4 tsp kosher salt
1/4 tsp black pepper
1/4 cup chopped fresh cilantro
6 cups water
1 can (14.5 oz) diced tomatoes
2 Tbsp tomato paste
1 can (28 oz) hominy

Get out a large pot, add the oil, and when hot, add the beef and cook quickly just until beef browns well.
Add the onion, garlic, salt and pepper; stir and cook for 30 seconds, then add cilantro and water; stir.
Turn the heat down to low, cover the pot, and allow to simmer very slowly for about 15 minutes, or until the meat is very tender.
Add the tomatoes and tomato paste, cover the pot again, and allow to simmer very slowly for about 15 minutes.
Add the hominy, cover pot loosely, and allow to simmer slowly for another 15 minutes, stirring often.
Serve hot in bowls.
Will serve 4 to 6.

Chunky Chimichurri

1 cup chopped flat leaf parsley
4 garlic cloves, grated
1/2 tsp kosher or sea salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1 Tbsp dried oregano flakes
2 green onions, chopped
1/2 cup olive oil
3/4 cup white wine vinegar
3 Tbsp fresh lemon juice
1/4 cup water

Put all the ingredients in your food processor.
Hit pulse and process just until blended, but still chunky, not pureed.
Pour out into a glass storage container and refrigerate, covered.
Serve as a sauce on grilled meats, poultry, fish and veggies. You can also use this sauce to marinade meats and vegetables before grilling.

Terrific Tomatillo Salsa

18 tomatillos, husked and chopped
1 small sweet onion, diced
1/2 cup minced cilantro leaves
1 lime, juiced
1/4 tsp kosher salt (more or less to taste)
pinch raw sugar
2 serrano or jalepeno peppers, clean out seeds and mince

Put all ingredients in a glass or plastic bowl, stir, cover bowl and refrigerate for at least 15 minutes before serving. Stir once more just before serving.
Makes enough for 4 to 6 condiment servings.
May be stored in the refrigerator for several days. Just be sure to stir each time you serve.
Makes a nice topping for tacos, taco salads, burritos, scrambled eggs, or anywhere you would enjoy salsa or ketchup.

Cocida Salsa Roja

1 large sweet onion, diced
drizzle cooking oil
2 garlic cloves, minced
1 jalapeno pepper, seeds removed, minced
2 serrano peppers, seeds removed, minced
12 Roma tomatoes, finely diced
1 tsp Mexican oregano
1 cup chopped fresh cilantro
salt and pepper to taste

In a large heavy skillet over medium heat, drizzle in a little cooking oil, add the onion and cook just until translucent.
Add the garlic and peppers to the skillet and cook briefly just until the garlic gets fragrant; be careful not to brown the garlic.
Immediately add the tomatoes, oregano, and cilantro – reduce heat to low – cover the skillet lightly and allow to simmer for 20 minutes, stirring frequently.
Taste and add salt and pepper as needed.
Allow to cool slightly before serving as a condiment alongside grilled meats, poultry, or fish. May be chilled and served as a ketchup-like condiment, as well. This salsa may be left chunky or put through a food processor or blender to create a smoother salsa if you wish.

Easy Skillet Chilaquiles

12 small corn tortillas, torn into small strips
2 Tbsp cooking oil
1 to 2 cups homemade salsa (roja or verde)
1 cup shredded cooked chicken
1 cup grated Pepper Jack cheese
homemade salsa for topping

Put a large cast iron skillet over medium heat, add the cooking oil; when hot add the tortilla strips and cook, flipping often with tongs until they brown slightly and crisp up a bit.
Pour in the salsa (as much or as little as you like) and stir to coat the tortilla pieces well; turn heat down to low.
Top the tortilla strips with chicken and cover with shredded cheese. Loosely cover the skillet, allowing the chicken to warm and the cheese to melt. Remove from heat.
Top with a little more salsa if you wish and serve immediately.
Will make 4 to 6 servings.
You may substitute shredded beef or pork if you like, but using chicken helps keep this dish on the healthier side. Corn tortillas are a healthier choice than plain flour tortillas, but you may also use spinach or sun-dried tomato tortillas for another healthy choice. Add black beans for even more protein and dietary fiber.

Skillet Cilantro Shrimp Verde

1/4 cup butter
2 Tbsp olive oil
1 to 2 lbs fresh, cleaned shrimp
2 cups homemade salsa verde (or good jarred)
1 cup fresh cilantro, chopped fine
fresh lemon juice
brown rice optional

Get out a large cast iron (or other heavy) skillet and put over medium heat.
Add butter and olive oil to the skillet – when hot, add the shrimp.
Cook just 1 minute, stirring, then add the salsa verde and stir to combine.
Turn heat to low and cook just until the shrimp firms and turns pink, then remove from heat.
Stir in the cilantro and serve immediately, squeezing fresh lemon juice over before serving. May be spooned over brown rice for a complete meal.

Brown Rice Spanish Skillet

1 Tbsp cooking oil
2 cups uncooked brown rice
1 large sweet onion, diced fine
1 medium green bell pepper, diced fine
4 cups vegetable broth (or chicken broth)
1 can (15 oz) diced tomatoes-green chili blend
1/2 tsp kosher salt
3 Tbsp chipotle pepper (optional or other pepper)

Put the oil in a large heavy skillet over medium heat; add the brown rice, onion, and bell pepper and saute, stirring, until the vegetables soften.
Add the remaining ingredients, stir, reduce heat to low, cover the skillet loosely, and simmer for 25 to 30 minutes or until the rice is tender.
Stir, taste, and season more if needed.
Serve hot or room temperature as a side dish with grilled meat, fish, or poultry, or as a light lunch.
You may add beans or shredded meat to this dish for a full meal in one skillet.

Crunchy Jicama Salsa

1 cup finely diced jicama
1/2 cup finely diced tomatilla
1/2 cup finely diced red onion
3 Tbsp chopped cilantro
3 Tbsp lime juice
1/2 tsp honey
1/2 tsp kosher salt
1 tsp finely chopped jalapenos (optional)

Combine all ingredients in a glass bowl and toss to combine. Cover and refrigerate for 1 hour. Stir again before serving.
Serve like any crunchy salsa as a side or even over greens for a simple salad.
Will serve 2 to 4.

Corn Jicama Relish

1/2 cup corn kernels, frozen kind, thawed and drained
1 cup finely diced jicama
1 cup finely diced Roma tomato
1/4 cup finely diced sweet bell pepper
2 Tbsp chopped ripe olives
2 Tbsp apple cider vinegar
1 Tbsp picante, salsa roja, or salsa verde
2 Tbsp olive oil

In a glass bowl, put all the ingredients and mix together to combine well.
Cover bowl and let sit on kitchen counter for 1 to 2 hours, stirring occasionally.
Serve as a condiment with grilled meats and seafood or as a topping for tacos or in wraps.

Mixed Up Mango Bean Wraps

2 sweet bell peppers, diced
1 small sweet onion, diced
1 can (15 oz) black beans, rinsed and drained well
2 mangos, diced
1 lime, juiced
1/2 cup chopped fresh cilantro leaves
1 ripe avocado, pitted, peeled, diced
4 (medium size) healthy tortillas (corn, sun-dried tomato, spinach, low carb, whatever you like); you may warm these if you wish before filling

In a skillet over medium heat, add a drizzle of oil, the diced bell peppers and onion, stir and cook just until softened, then add the beans, reduce heat to low and cook gently for 5 minutes.
Meanwhile, take out a bowl and add the mangos, lime juice, cilantro, and avocado, stir and keep cold.
Lay the tortillas out on a work surface. Evenly divide the warm bean mixture in the middle of each tortilla, then evenly divide the cold mango mixture on top of each.
Roll the tortillas up and enjoy immediately.
Makes 4 wraps.

Sunny Fruit Stuffed Poblanos

8 large fresh poblanos, prepared as directed below
olive oil
1 stick (4 oz) butter
1 medium sweet onion, finely diced
2 garlic cloves, minced
1/2 cup chopped prunes
1/2 cup chopped dried apricots
1/2 cup golden raisins
1/2 cup sliced green olives
1 tsp ground cumin
1/2 tsp ground cloves
1/2 tsp Ceylon cinnamon
2 cups shredded cooked chicken
salt to taste

Prepare poblanos by roasting them in a hot (400 degree oven) on a baking sheet drizzled with olive oil. When poblanos flatten and char slightly, remove to a glass bowl, cover the bowl with plastic wrap, and let sit out until cooled. Peel the outer skin off using paper towels and pull the stems off, then carefully slice through just one layer and remove seeds, leaving the poblanos intact for stuffing.
(Note: You can prepare the stuffing while the poblanos cool.)
Prepare the stuffing in a large heavy skillet over medium heat; add butter and onions, cooking just until onions soften, stirring often, then add garlic and cook, stirring, for 30 seconds longer. Add the dried fruit and olives to the skillet, turn heat to low, and cook for 2 minutes, stirring often. Stir in the cumin, cloves, and cinnamon, then add the chicken and stir to combine. Taste and salt as needed. Loosely cover skillet, make sure heat is on very low, and let simmer gently for 5 minutes.
Stuff the poblanos with the fruit and olive filling you prepared, arranging them on a lightly oiled baking sheet. Bake the poblanos in a 400 degree oven just until they are hot all the way through, about 8 to 10 minutes.
Serve immediately while poblanos are still warm out of the oven. You may like to spoon salsa or sour cream over each one as you serve them. Will serve 4 to 8 depending on appetites.

Classic Shrimp Ceviche

1/2 lb tiny cooked shrimp (coarse chopped if you wish)
1 cup finely diced cucumber
1/2 cup finely diced ripe avocado
1/2 cup finely diced Roma tomatoes
1/4 cup finely diced red onion
1/4 cup fresh squeezed lime juice
2 Tbsp Franks Red Hot sweet chili sauce, or similar
1 jalapeno chili, seeded and minced

Stir together all the ingredients in glass bowl, making sure the shrimp is well coated. Cover with plastic wrap and let sit for 20 minutes for flavors to blend.
Serve room temperature or chilled. Be sure to stir again before serving. Use as a condiment or a light lunch served over a crispy plate of greens.
Will serve 2 to 4.

Citrus Ceviche

1 lb raw firm white fish (tilapia, cod, haddock, etc.)
1/2 cup lime juice
1/2 cup lemon juice
1/2 cup sweet onion, finely diced
1/2 cup Roma tomatoes, finely diced
1 jalapeno pepper, seeds removed, minced
1 tsp sea salt
1 tsp dried oregano flakes
1/2 tsp cumin
2 Tbsp olive oil
1 ripe avocado, diced
1/2 cup chopped fresh cilantro

Cut the raw fish up into small (1/2 inch) cubes and put in a large glass bowl or baking dish.
Add to the fish the next 8 ingredients; toss gently to combine, then cover with plastic wrap and refrigerate for about 4 to 6 hours.
Remove and add the olive oil, avocado, and cilantro; toss and serve immediately with crackers, tortilla chips, on greens, or as a condiment or side dish.
The citrus ‘cooks’ the fish, similar to pickling but without a vinegar taste, so you are not actually eating raw fish.

Ancho Chili Chicken Soup

2 medium ancho chilies, chopped
1 cup hot water
2 ribs celery, chopped
1 medium onion, chopped
2 large carrots, chopped
1 cup diced winter squash
1 cup shredded cooked chicken
5 cups chicken broth
1 tsp Mexican oregano

Put ancho chilies in a skillet over medium-high heat and saute, stirring, until fragrant and lightly toasted – about 30 to 40 SECONDS. Remove from heat and pour the hot water into the skillet and set aside to soak.
Meanwhile, in a large soup pot, put the remaining ingredients, bring to a boil, reduce heat to low, lightly cover pot and simmer gently for 20 minutes.
Get out a blender and pour the ancho chilies and water from skillet in the blender and puree until smooth.
When soup is done simmering, pour the ancho chili puree into the soup, stir, taste and season as needed. Let simmer for just a few minutes more, then serve hot.
May serve with a dollop of guacamole or sour cream on top.
Will serve 2 to 4.

Black Bean And Corn Quinoa Toss

2 cans (15 oz ea) black beans, rinsed and drained well
4 cups fresh or frozen corn kernels
1 pint grape or cherry tomatoes, quartered
2 cups cooked quinoa
1 small red onion, finely diced
1/2 cup chopped fresh cilantro
1 ripe avocado, pitted, peeled, and diced
1 Tbsp olive oil
2 lemons, juiced
kosher salt to taste

In a large glass or plastic bowl, toss together the first 7 ingredients. In a separate small bowl, whisk together the olive oil and lemon juice, then add to the salad bowl and toss to coat well. Sprinkle with salt, toss, taste, and adjust seasoning as needed.
Serve immediately.
Will serve 4 to 6.

Sizzling Mixed Pepper Fajitas

1 large red onion
1 large carrot
1 sweet red bell pepper
1 sweet green bell pepper
1 sweet yellow bell pepper
high heat cooking oil
2 cloves garlic, minced
1 can (15 oz) black beans, rinsed and drained well
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp smoked paprika
cooked strips of meat or poultry, optional
tortillas for serving

Cut the onion, carrot, and all the peppers up into thin strips.
Get out a large heavy skillet and drizzle cooking oil in enough to lightly coat the bottom.
Put skillet over medium-high heat and add all the vegetables, quickly cooking and stirring until just softened a bit.
Stir in the garlic, beans, seasonings, and meat if you are adding, stirring and cooking for 1 minute, just until hot.
Remove skillet from heat.
Use tongs to fill tortillas for serving.
Will serve 4 to 6.

Red Bell Pepper Jicama Slaw

2 large limes, juiced
1/4 tsp hot pepper sauce (more or less to taste)
1 Tbsp brown sugar
1/2 cup olive oil
salt and pepper
1 jicama, peeled and cut into very thin strips
1 red bell pepper, cleaned and cut into very thin strips
1 green onion, chopped

In a large glass bowl, whisk together the lime juice, hot pepper sauce, and brown sugar. While whisking, start slowly drizzling in the olive oil, whisking until the dressing thickens. Taste and add salt and black pepper as needed, then whisk to combine.
When satisfied with the dressing, add into the bowl the jicama, red bell pepper, and the onion and toss to combine. Taste and adjust seasoning. Serve immediately.
Will serve 2 to 4.

Fish And Cole Slaw Tacos

2 lbs fresh firm white fish (tilapia, cod, haddock, etc)
2 Tbsp lite soy sauce
1/4 cup good olive oil
1 Tbsp fresh squeezed lime juice
1 Tbsp real orange juice
1 Tbsp rice wine vinegar
1 bag (14 oz) cole slaw mix
salt and black pepper to taste
8 whole wheat, sun-dried tomato, spinach, or corn tortillas (warmed or fried if you like)

Cut the fish up into 8 equal pieces and put in a large glass bowl. Pour the soy sauce over the fish, toss to coat well. Cover bowl with plastic wrap and put in refrigerator for 1 hour.
Prepare cole slaw for taco topping: put olive oil, lime juice, orange juice, and rice wine vinegar in a large bowl and whisk until frothy, then add the cole slaw mix to the bowl and stir to coat the cabbage well with the dressing. Taste and add salt and black pepper as needed. Set aside.
Prepare the fish: Remove the fish from the refrigerator and take out of bowl, allowing any excess moisture to drip off. Drizzle cooking oil into a large skillet over medium-high heat. When skillet is hot, add the fish, browning on one side before flipping and browning on the other side. Make sure the fish is cooked all the way through before removing from the skillet.
Lay the tortillas out on a work surface and set a piece of fish on each tortilla, then spoon some of the cole slaw mixture over the top. You may wish to add some guacamole, sour cream, salsa, or other toppings. Fold each tortilla and serve.
Makes 8 tacos.

Spiced Pork Baked In Corn Husk Blankets

1 Tbsp chile powder
1 tsp cumin
1 tsp ground coriander
1 tsp brown sugar
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1.5 to 2 lbs pork tenderloin, cut into 6 pieces
6 clean dried corn husks, soaked for 1 hour in warm water, then patted to remove excess water, but not dry
butchers twine

Preheat oven to 375 degrees. Lightly oil a baking sheet. Lay the prepared corn husks out onto a work surface.
In a shallow dish, mix together the chile powder, cumin, coriander, sugar, salt, and cayenne pepper.
Press each piece of pork tenderloin into the spice mixture and gently set in a corn husk.
Wrap the corn husk around the pork piece and tie securely with a couple pieces of butchers twine. Place each bundle onto a baking sheet.
Bake in preheated oven at 375 degrees for 25 to 30 minutes or until meat thermometer reads 145 degrees.
Remove and let rest for 5 minutes, then place each bundle on a plate to serve. Cut butcher twine and open the corn husk carefully to reveal the pork tenderloin.
Will serve 6.

Pineapple Jicama Slushie

1 can pineapple chunks in natural juices (do not drain!)
1/2 cup jicama, peeled and diced
2 cups fresh orange juice
4 ice cubes

Put pineapple with juice, jicama, orange juice, and ice in a blender and puree until smooth.
Pour into glasses and serve immediately.
Will serve 2 to 3.

Cantaloupe Orange Slushie

1 medium size ripe cantaloupe
2 1/2 cups real orange juice
4 ice cubes
sugar or honey to taste

Clean and dice the cantaloupe, and put in blender with orange juice and ice cubes.
Blend until smooth and frothy. Taste and add sugar if desired.
Pour into glasses and serve immediately.
Will serve 2 to 3.