by Guest | Sep 7, 2022 | Lunch & Snack Recipes, Recipes
Prep Time: 15 minutes
Ingredients
- 2 large tomatoes, diced
- 1/4 onion, minced
- 1 serrano pepper, seeds removed and minced (use ¼ cup minced bell pepper for mild salsa)
- 1/4 cup chopped cilantro
- 2 Tablespoons lime juice
- 1/4 teaspoon salt
Directions
- Wash hands with soap and water.
- In a large bowl, combine all ingredients. Serve right away.
- Refrigerate leftovers within 2 hours.
Notes
- No serrano pepper? Use a jalapeño pepper or other spicy pepper.
- Chop the leaves and stems of cilantro; all parts are flavorful.
- The spiciness of peppers can vary based on the growing conditions. Peppers usually have a higher level of heat during hot summer months.
Photo & Recipe Source: https://www.foodhero.org/recipes/pico-de-gallo
by Guest | Aug 31, 2022 | Recipes
Ingredients:
- 1 medium eggplant
- 3 medium zucchini
- 3 medium ripe tomatoes
- 1 large onion
- 1 large red pepper
- 4 Tbsp. extra virgin olive oil
- 4-6 garlic cloves, chopped
- 1/2 bunch of basil, tied with kitchen twine (a “bouquet”)
- 6 basil leaves, chopped
- pinch of dried chile flakes
- salt to taste
Directions:
- Dice eggplant, zucchini, tomatoes, onion, and red pepper into half- to three-quarter inch cubes. Keep vegetables separate.
- Place eggplant cubes in a bowl and sprinkle with a teaspoon of salt and set in a colander to drain for about 20 minutes.
- Heat 2 tablespoons of olive oil in a large heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat until browned, stirring frequently. Remove the eggplant when done and set aside.
- In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, until soft. Add the garlic, basil, dried chile flakes, and a pinch of salt. Cook for 2-3 minutes, then stir in the peppers. Cook for a few more minutes, then stir in the zucchini. Cook for a few more minutes, then stir in tomatoes. Cook for 10-15 minutes, then stir in eggplant and cook for 10-15 minutes more until all vegetables are soft. Remove the bouquet of basil and adjust the seasoning with salt, if needed. Stir in the chopped basil leaves and add a little more olive oil to taste.
- Serve warm or cold. (This is one of those dishes that tastes even better on the second or third day.)
Recipe Source: Rinehart Clinic Art of Eating class (adapted from Alice Water’s The Art of Simple Food)
by Guest | Aug 24, 2022 | Lunch & Snack Recipes, Recipes
Prep Time: 20 minutes
Ingredients
- 2 cans (15 ounces each) black-eyed peas or black beans, drained and rinsed(try a mix or other types)
- 1 ½ cups corn (fresh, frozen, or canned, drained and rinsed)
- 1 bunch cilantro, chopped
- 1 bunch green onions (about 5 green onions), chopped
- 3 medium tomatoes,diced
- 1 avocado, chopped (optional)
- 1 Tablespoon vegetable oil
- 2 Tablespoons vinegar or lime juice
- ½ teaspoon each salt and pepper
Directions
- Wash hands with soap and water.
- In a large bowl, combine all the veggies.
- In a small bowl, mix together oil, vinegar, salt and pepper.
- Pour oil mixture over veggies and toss lightly.
- Refrigerate leftovers within 2 hours.
Notes
- Use as a filling for tacos, burritos or wraps, on a burger, over a baked potato, or as a snack with tortilla chips.
- Try adding other vegetables such as sweet or hot peppers, cucumber or zucchini.
- Freeze extra lime juice to use later.
- Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
- Try adding cilantro on top for more flavor.
Photo and Recipe Source: https://www.foodhero.org/recipes/cowboy-salad
by Guest | Aug 17, 2022 | Recipes
Prep Time: 15 minutes
Ingredients
- 1 cup chopped peaches, canned or fresh
- 1 large tomato, chopped
- 1 bell pepper, chopped
- ½ cup chopped onion
- ½ cup chopped cilantro
- 1 Tablespoon lime juice
- ¼ teaspoon each salt and pepper
Directions
- Wash hands with soap and water.
- Combine peaches, tomato, bell pepper, onion and cilantro in a large bowl. Add lime juice, salt and pepper and stir gently to mix.
- Cover and refrigerate until ready to serve.
- Refrigerate leftovers within 2 hours.
Notes
- For extra flavor, add cayenne pepper or diced jalapeno peppers.
- Serve with fresh vegetables, crackers or Food Hero Baked Tortilla Chips.
- Try with tacos, tostadas, fish, chicken, and more.
- Freeze extra lime juice for later.
Photo & Recipe Source: https://www.foodhero.org/recipes/peach-salsa
by Guest | Aug 3, 2022 | Recipes
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 2 packages of fully cooked chicken sausage (any flavor, such as sun-dried tomato)
- 4 bell peppers
- 4 zucchini
- 12 spears asparagus
- 2 medium red onions
- 6 scallions
- 12 fresh basil leaves, cut into thin slivers
- Salt
- Cooking spray
- Optional: wild rice or quinoa
Dressing:
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 3 garlic cloves (~2 tsp chopped garlic)
- 1 tsp dried oregano, crumbled
- 1 tsp ground cumin
- 1 tsp red pepper flakes
- 1 tsp Coleman’s dry mustard
- Juice of one orange
Directions:
- Preheat a grill to medium heat.
- In a small bowl, whisk together the vinegar, garlic, oregano, cumin, mustard, red pepper flakes, olive oil, and orange juice.
- Slice the vegetables: Cut the peppers into quarters, slice the zucchini into rounds (or lengthwise in half if using baby zucchini), snap off the tough bottom parts of the asparagus, cut the onions into wedges, trim the scallions.
- Brush the vegetables with the dressing (the extra dressing can be drizzled over the vegetables after grilling) and season lightly with salt. Add the vegetables to the grill or veggie basket and grill for 8 to 10 minutes, until tender.
- Place the chicken sausage on the grill and heat through for 4 to 5 minutes, turning frequently.
- Drizzle remaining dressing over the vegetables. Sprinkle with sliced basil.
- Serve warm or at room temperature, with the option to include a side of rice or quinoa.
Adapted from Diabetes Food Hub and Mario Batali Italian Grill
Photo Source: Adobe Stock
by Guest | Jul 26, 2022 | Recipes
Prep Time: 25 minutes
Ingredients:
- ½ cup fresh raspberries (pureed)
- ¼ cup white wine vinegar
- 1 tbsp pine nuts (or any other nuts)
- 1 cup fresh raspberries
- 4 cups mixed baby field greens
- 1 pinch black pepper
- ¼ tsp salt
- 1 ½ tbsp olive oil
Directions:
- In a small bowl, whisk dressing ingredients.
- In a medium salad bowl, toss together salad ingredients. Drizzle dressing over salad and toss gently to coat.
Recipe Source: Diabetes Food Hub https://www.diabetesfoodhub.org/recipes/green-salad-with-raspberry-vinaigrette.html
