Soup

Vegetarian Taco Soup

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A perfectly spicy soup. While the soup is simmering away you will have plenty of time to make Cornbread, Cheddar Cheese Biscuits or Bannock!

Delightfully Spicy Taco Soup
Delightfully Spicy Taco Soup

1 Tablespoon Olive Oil
1 pkg Yves Just Like Ground Round
1 Onion, chopped
2 cloves Garlic, minced
1 each, diced Red Pepper, Green Pepper, Yellow Pepper
1 can (796ml) Diced Tomatoes
1 can (796ml) Crushed Tomatoes or Tomato Sauce
1 1/2 Tablespoons Adobo Seasoning*
1 1/2 teaspoons Lime Juice

2 cups Corn Kernels, frozen or if using canned corn, drained
1 can (398 ml) Black Beans, drained and rinsed
1 can (398 ml) Red Beans, drained and rinsed

Cilantro, chopped
Sliced Black Olives
Sour Cream
Shredded Cheddar or Monterey Jack Cheese

In Dutch Oven, heat olive oil over med-high heat and sautee onion for a few minutes; add garlic and continue cooking for a few more minutes until the onion is soft.
Add chopped peppers and cook for 5 minutes, stirring often.
Stir in Just Like Ground Round.
Pour in diced tomatoes, crushed tomatoes and lime juice, swishing a bit of water in each can
Add Adobo Seasoning and stir well.
Add black and red beans.
Bring all to a boil, reduce heat and simmer for an hour.
Add kernel corn and heat through.

Serve hot, topping each bowl of soup with a bit of chopped cilantro, a dollop of sour cream, a few sliced black olives and a smattering of shredded cheese.

*Homemade @Adobo Seasoning
1 tablespoon Salt
1 tablespoon Paprika
2 teaspoons ground Black Pepper
1 1/2 teaspoons Onion Powder
1 1/2 teaspoons dried Oregano
1 1/2 teaspoons ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Chili Powder

Store leftover spice mix in an airtight container.

 

Atkins Diet Meals

Italian Style “Steak” and Zucchini

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It is Day Four of my husband’s Atkins Diet and I am already starting to struggle with “What to cook for dinner tonight?” This is largely due to the fact that I refuse to cook two meals.  It is a well known fact that the Atkins Diet is also referred to as the Meat Diet and that doesn’t really fit into my Vegetarian lifestyle! Perhaps if I was a new Vegetarian I might have been able to abandon my whimsy but I have been doing this now for thirty-one years !

So whilst I fretted about what to cook for dinner tonight, I also thought about how I might incorporate a Vegetarian substitute? After flipping through “Atkins The Complete Cookbook” this is what I came up with.

Low Carb Italian Style "Steak" and Zucchini
Low Carb Italian Style "Steak" and Zucchini

1 package Yves Beef Strips
2 large cloves Garlic, minced
1 1/2 teaspoons Salt, divided
dash of Vinegar
Freshly Ground Pepper
Chili Flakes
1 Tablespoon Parsley
1 1/2 teaspoons Basil
1 1/2 Tablespoons Olive Oil, divided
1 large Zucchini, cut in half lengthwise and sliced into half moons
1 Yellow Pepper, cut into thin strips
1 Tomato, diced
1 Tablespoon Chili Sauce

Heat a Tablespoon of olive oil in large non stick skillet over med-high heat.
Add zucchini and yellow pepper, cook for 5 – 8 minutes, turning slices as they brown.
Sprinkle with a bit of salt and a dash of vinegar.
Transfer to a plate and keep warm.
Wipe out skillet, return to heat, add remaining olive oil.
Add Yves Beef Strips and cook over high heat, tossing frequently.
Add chopped tomato, minced garlic, chili sauce, basil and parsley.
Cook until strips are heated through, adding a bit of water to the pan dries out, as needed.

Serve immediately with zucchini.

About, Mexican

Enchiladas

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A few steps and awfully messy to make these but well worth the effort!


8 Tortillas ( 8″ ones)
1 package Just like Ground Round
1 medium Onion, chopped
1/2 cup Sour Cream
1 cup Monterrey Jack or Colby cheese, grated
2 Tablespoons fresh Parsley, chopped
1 teaspoon salt
Fresh Ground Pepper

Sauce:
 1 800g can Diced tomatoes or Tomato Sauce (puree)
2/3 cup Water
1/3 cup Green Pepper, chopped
1 Tablespoon Adobo Seasoning*
1 clove Garlic, minced
1 Tablespoon Cilantro, chopped
3/4 cup Monterrey Jack or Colby cheese, grated
Sliced Black Olives
Chopped Jalapenos

Mix together Just like Ground Round, chopped onion, sour cream, shredded cheese(s),parsley, S&P; set aside.*(If using ground beef, cook and stir h’burger over med heat just until cooked. Remove from heat and stir in remaining ingreds, cover and put in fridge until ready to use.)
In a large shallow fry pan, heat tomatoes, water, chopped green pepper, Adobe Seasoning and garlic to boiling, stirring occasionally; reduce heat.
Simmer uncovered for 30 minutes until slightly thickened.
Remove from heat.
Preheat oven to 350F.
Dip a tortilla into sauce to coat both sides.
Place coated tortilla on working surface, covered with a large piece of baking paper; spoon 1/4 cup of the Just like Ground Round mixture onto tortilla and roll the tortilla around the filling.
Place in 9X13 inch pan that has been lightly sprayed with vegetable oil spray.
Repeat procedure until you have used all the tortillas.
(If you run out of filling and still have a tortilla left, cut the remaining tortilla into three strips, stack, cut the long strip into narrow 3″ strips which you can throw on top of the enchiladas for the baking stage)
Pour remaining sauce over the enchiladas.
Sprinkle with chopped cilantro, sliced black olives, chopped jalapenos, and grated cheese.
Cook uncovered in 350F oven until bubbly, about 20 minutes.
Garnish with sour cream, and chopped green onions, if desired.

Homemade @Adobo Seasoning
1 tablespoon Salt
1 tablespoon Paprika
2 teaspoons ground Black Pepper
1 1/2 teaspoons Onion Powder
1 1/2 teaspoons dried Oregano
1 1/2 teaspoons ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Chili Powder

Store leftover spice mix in an airtight container.

 

Sandwiches and Wraps

Hummus, Avocado and Roasted Tomato on Rye

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I was clicking through Pinterest for a few minutes at around 11am one day, came to a photo of a version of this, got up from my computer, went to my kitchen and did my best to recreate it. I was not disappointed! The flavours! Amazing! The colours Fabulous!
While the tomatoes were roasting I made up some hummus, prepped the avo and crumbled some feta. I didn’t have any bread on hand (a loaf in the breadmaker) so I used up some crackers we had left over from Christmas nibblings.

Hummus, Avo and Roasted Tomato on Rye
Hummus, Avo and Roasted Tomato on Rye

2 Tomatoes
Olive Oil
Balsamic Vinegar
Salt and Pepper
Basil

Preheat oven to 450F.
Slice tomatoes, place on baking tray lightly sprayed with vegetable oil spray, drizzle with a bit of olive oil and balsamic vinegar. Sprinkle with salt, pepper and basil.
Bake in preheated oven for about 25 – 30 minutes until the tomatoes start to caramelize.

While the tomatoes are roasting…

Hummus

1 (425gm) can Chick Peas, rinsed and well drained.
3 cloves Garlic, chopped
1 Tablespoon Lemon Juice
Salt and Pepper to taste
2 Tablespoons Tahini
1 Tablespoon Olive Oil
Paprika
Water, to right conisistency

In food processor combine chick peas, garlic, lemon juice, tahini, olive oil, salt and pepper; pulse a few times.
Scrape down sides, pulse a few more times, adding enough water to desired consistency. (about 3 – 4 Tablespoons)
Scrape hummus into a bowl, sprinkle with a bit of paprika.

Avocado 

2 Avocados
1 Tablespoon Lime Juice
Salt and Pepper, to taste

Spoon avocado into food processor.
Add lime juice, salt and pepper.
Pulse a few times, scrape down sides, continue processing until smooth.

To assemble:

Layer each Rye Toast, Ryevita Cracker or Breton Multigrain Cracker with:

Hummus
Avo mixture
Top with one or two slices of roasted tomato.
Crumbled feta cheese.

Many thanks to the Pinterest poster! You can find the original recipe at:
Eat, Live, Run

Hummus, Avo, Roasted Tomatoes and Feta
Hummus, Avo, Roasted Tomatoes and Feta

Welcome to my Kitchen where the most important ingredient is Love.