Posts filed under ‘Mexican’

Rainbow Pepper Pizza and Mexican Pizza

Gluten-free English muffin, marinara sauce, Daiya, plus onions and red, green, and yellow bell peppers.

Gluten-free English muffin, salsa, Daiya, black beans, green peppers, and black olives. (This one could have been toasted longer for more cheesy meltiness, but it was still delicious!)

July 15, 2010 at 12:13 am Leave a comment

Tacos

Tacos with refried beans, salsa, lettuce, Daiya (I was out of cheddar so I used mozzarella instead), and enchilada sauce. Yummy!

July 8, 2010 at 1:54 pm Leave a comment

Daiya black bean quesadillas

If you haven’t tried Daiya yet, you’re really missing out. This stuff is incredible, especially in quesadillas. These were the best ones I’ve ever made! Corn tortillas with Daiya cheddar and mozzarella, plus black beans and salsa.

June 3, 2010 at 1:41 am Leave a comment

Burritos and nachos

Tonight I tried making burritos with corn tortillas. It actually works really well, you just need to microwave the tortillas first to soften them so they will wrap without breaking. Add a little moisture to them as well (a few drops of water) and they’ll wrap just like flour tortillas! I added to mine refried beans, rice, salsa, enchilada sauce, and FYH cheddar soy cheese.

Also for dinner was chili cheese nachos! Amy’s chili plus FYH cheddar and Daiya mozzarella. These are “dip” nachos (are these still nachos? Idk, but that’s what I call them!)

And nachos from another night. These have black beans, diced tomatoes, and cheddar and mozzarella Daiya.

June 3, 2010 at 1:24 am 1 comment

New cooking ideas

I have, what I believe to be, a fantastic idea for lunch tomorrow. Sauteed red chard and spinach with onions and garlic ON A BAKED POTATO. With salt, pepper, and a little cayenne pepper sprinkled on top. How does that sound to you? I’m excited to try this.

Over the next week I will be experimenting with combination of the following foods:
– Red, rainbow, and Swiss chard
– Spinach
– Kale
– Potatoes
– Onions
– Artichokes
– Broccoli
– Pasta
– Yams
– Sweet potatoes
– Green beans
– Chick peas
– Diced tomatoes
– Black beans
– Pinto beans

And these spices, oils, and condiments:
– Olive oil
– Marinara sauce
– Peanut butter
– Canola oil
– Coconut oil
– Salt
– Pepper
– Garlic powder
– Cayenne powder
– Agave nectar
– Coriander seed powder
– Bacon flavored bits
– “Old World Central St. Seasoning”
– Thyme
– Parsley
– Oregano x3
– Adobo Seasoning
– Basil x2
– Thai Red Curry Seasoning
– Lemon pepper
– Rosemary needles
– Lawry’s Seasoned Salt
– Trllicherry dustless pepper large cracked grind
– Sweet Curry Powder
– Freshly ground Cumin seed
– Nutmeg
– Ginger
– Allspice
– Saigon Cassia Cinnamon
– Cloves
– Garam Masala Spice Mixture
– Lemon juice
– Tahini
– Ketchup
– Vegenaise
– Earth Balance

Any particularly tasty dishes jumping out at you that could be made from these things? I already have some ideas! On with the food fun!

In addition to Awesome Lunch, I will also be making cookies and kale chips! And some sort of Mexican food for dinner. I want corn tortillas and refried beans and rice and veggies with enchilada sauce. And maybe get some Daiya in on the action too. Mmmm. More and more, my recipes are ones I’m making up my own. Maybe I should be writing this down somewhere for a cookbook.

May 8, 2010 at 5:42 am Leave a comment

Quesadillas

I made quesadillas tonight!

This is my very own recipe! But it’s hardly original so it’s not really “mine” X3

Ingredients:
– Oil (I used canola)
– Corn tortillas
– Mini bella mushrooms
– White onion
– Red, yellow, green, and orange bell peppers
– Follow Your Heart cheddar soy cheese

Pour a little oil in a pan, and set on high heat. Place one tortilla on top, add the cheese and the veggies.

Add some more cheese.

When the cheese begins to melt and the bottom begins to brown, add a second tortilla on top and flip.

When the second tortilla is brown, remove from the heat. Don’t worry if the cheese isn’t completely melted – the heat from the tortillas will melt the rest.

Cut into quarters and enjoy!

March 4, 2010 at 4:03 pm Leave a comment


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