Trying to eat healthier, trying to cut back on meat, and eat more veggies?? Chipotle Lime Cauliflower Tacos are for you!
It’s no secret that Tim and I love Mexican food. When we first started dating, we went to a local Mexican restaurant before the movies, nine times out of ten. The restaurant itself was nice, mostly booths, kinda dark and romantic. The food was good, but the company was better. We have a new taco place these days as our dating taco place closed. 🙁 Continue reading “Chipotle Lime Cauliflower Tacos”
Looking for a quick and easy meal? Roasted Red Pepper Pasta to the rescue!
Sometimes you get home from work and the last things you want to do is make dinner! You know I’m right……
This pasta is super duper easy, and will have you from stove to plate in a flash.
Roasted red peppers in a jar are a God send in the kitchen. No work ……all the flavor. Roasting red peppers is great when you have the time but when you don’t…..grab a jar.
Drain and chopped, the red peppers are added to walnuts, basil, a smige of sugar, and garlic. I also added a pinch of red pepper flakes for a touch of heat. Blend in a food processor, or blender. Leave it a bit chunky…..pesto like.
Angel hair pasta is one of my favorites. It cooks in just a few minutes, so when you want something easy it a good to go pasta!
Drain the pasta and give it a quick rinse, then toss with the red pepper sauce.
Garnish with the reserved red peppers and basil. Dinner is ready!!
Serve Roasted Red Pepper Pasta with some crusty bread and a salad and you have a quick easy dinner thats on the table in a flash.
- 1- 16 ounce jar roasted red peppers
- 3 tablespoon walnuts
- 1 tablespoon sugar
- 1 clove, smashed
- 1/4 cup basil leaves, plus more for garnish
- 1/8 cup extra-virgin olive oil
- Salt and freshly ground pepper
- Pinch of red pepper flakes – optional
- 1 pound angel hair pasta
- 1/2 cup shaved parmesan cheese
- Drain and chop the peppers, reserving 1/2 cup for garnish.
- In a small skillet, toast the walnuts over moderate heat until golden, and let cool.
- Transfer the peppers and walnuts to a blender. Add the garlic and basil leaves, blending until coarsely chopped. Add the olive oil and puree to a chunky pesto. Season with salt and pepper and red pepper flakes if using.
- Cook pasta until al dente. Drain and cool slightly under running water. Transfer the pasta to a bowl and toss with the red pepper pesto. Season the pasta with salt and pepper. Top with the chopped basil, reserved red peppers and parmesan cheese. Serve at room temperature.
This post is for my friend Lindsay from the Brandywine. Farro Enchilada Casserole is a healthy lightened up casserole that is I think is close to Vegan with the exception of the cheese.
As I researched Vegan, I found that some eat cheese and some don’t. So, if you are non-cheese vegan you can leave the cheese out, but I think it adds to the dish.
I tried farro a while back and fell in love with it.It is often used as a substitute for pasta or rice. Farro is a grain with a nutty flavor similar to brown rice. It is rich in fiber, magnesium and vitamins A, B, C, and E. Anything that tastes like rice is OK with me. Plus it only takes minutes in my pressure cooker…..yeah I’m still on that craze!
You can’t go wrong with a Mexican theme for any meal and I am a enchilada lover…….even with no meat. Black beans, corn, enchilada sauce, chilies, cumin and chili power added to cooked farro, then baked with or with out cheese. Can’t you just smell those spices…….
Tomatoes, avocado, and green onions for garnish…….so tasty you won’t miss the meat.
This dish makes plenty, so we had leftovers. For you carnivores……… day two recipe……..make burritos.
We grilled chicken tenders, sliced them added them to the warmed casserole. Wrapped them in tortillas, with extra cheese and salsa……..they were awesome.
Farro Enchilada Casserole is a vegan/vegetarian dream come true recipe and on day two can be revamped to satisfy those who love the meat!
- 1 cup farro
- 1 (10-ounce) can Old El Paso™ mild enchilada sauce
- 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
- 1 -11 ounce can corn, drained
- 1 – 15 ounce can black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Kosher salt and freshly ground black pepper, to taste
- 2 cups Mexican blend cheese, shredded, divided
- 1/2 avocado, seeded, peeled and diced
- 1 Roma tomato, dice
- 3 green onions, sliced
- Cilantro for garnish
- Cook farro according to package directions.
- Preheat oven to 375 degrees F. Spray a 2 quart baking dish with nonstick spray.
- In a large bowl, combine farro, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1 cup Mexican blend cheese.
- Spread farro mixture into the prepared baking dish. Top with remaining cheese. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
- Serve immediately, garnished with avocado, tomato, and cilantro if desired.