Broccoli Parmesan Linguini

Perfect for a meatless night. I usually serve it with a green salad and/or a fruit smoothie.

2 lb broccoli, cut into florets

1/3 cup extra virgin olive oil
1 tablespoon butter
5-6 garlic cloves thinly sliced
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

8 oz cooked hot linguini or thin spaghetti, drained (whole wheat pasta is a great choice)
1/2 cup pasta water

1/2 cup grated Parmesan cheese or Romano cheese

In a big skillet on medium low heat, add oil and butter. Add the garlic and cook until lightly browned. Remove to a small bowl.

In the same fat, cook the broccoli with salt and black pepper. Cook until slightly tender. Add the hot pasta and combine. Add the garlic, red pepper flakes and hot pasta water. Combine thoroughly.

Finally, stir in the cheese, mix well. Drizzle with some extra-virgin olive oil and serve immediately.

Makes 4-6 servings

Julia's Tamale Griddle Cakes

My friend Julia Baker shared this recipe on her blog. I am always looking for vegetarian choices so this was a good one. My husband poured some green salsa on top of his food.

www.neighborjulia.com

1 can corn, drained (approximately 1 1/2 cups)
1/4 cup butter, softened
3 tablespoons sugar
Heaping 1/2 cup scoop Masa Harina
Pinch salt
1/4 cup all-purpose flour
1/2-3/4 cup vegetable or chicken broth (I used less)

In a blender or food processor, process 3/4 cup of the corn and all of the butter together until smooth. Pour into bowl and add the other 3/4 cup corn kernels. Add all other ingredients except broth. Start by adding 1/2 cup of the broth and mix well. Add more broth as needed to completely moisten batter.
The batter will be thick however.

Shape into 12 small patties. Cook on a non-stick griddle like pancakes, allowing tamale cakes to brown on both sides. I also used the spatula to flatten them a bit which helped them cook. Top with your favorite toppings: Pork, chicken, cheese, sour cream, salsa, avocado etc.

Makes 12 silver dollar-sized patties

Oven-Baked Spanish Tortilla

In Ecuador, a tortilla is not what we find in Mexican food, the flat and round corn or flour tortilla. For us, a tortilla is an omelette same as in Spain.
This is not the traditional way Spaniards make Spanish Potato omelette but it is a great recipe. It can be served with some green salad at dinner time or with some fruit at breakfast time.

Recipe from Woman's Day Magazine with permission from the Casserole Queens, Make-A-Meal Cookbook by Crystal Cook and Sandy Pollock.

 

2 tablespoons olive oil plus more for the dish
1 lb Yukon gold potatoes cut into 1/2-inch pieces
Kosher salt and pepper
4 scallions
1 medium red pepper, cut into 1/4-inch pieces
2 cloves garlic, finely chopped
1-3 teaspoons crushed red pepper flakes
10 large eggs
1 cup sour cream
6 ounces extra sharp Cheddar cheese, coarsely grated (about 1 1/2 cups)
1/2 cup grated Parmesan (about 2 oz)

Heat oven to 375 F. Lightly oil a 2-quart baking dish. Place the potatoes in a saucepan. Cover with cold water and bring to a boil. Add 1/2 teaspoon salt. Reduce the heat and simmer until just tender 5-7 minutes. Drain and set aside.

Meanwhile, chop the white and light green parts of the scallions and thinly slice the dark green parts; keep separate.

Heat 2 tablespoons oil in a large skillet over medium heat. Add the chopped scallion, red pepper, garlic and crushed pepper and cook, stirring until the vegatables are just tender, 5-6 minutes. Add the potatoes and gently mix to combine. Transfer the vegatable mixture to the prepared baking dish.

In a large bowl, mix together the eggs and sour cream. Stir in the Cheddar, Parmesan, sliced scallion and 1/2 teaspoon each, salt and pepper. Our the egg mixture over the vegetables and gently stir to distribute the ingredients.

Bake until puffed, golden brown and just set in the center, 35-40 minutes. Let rest for 10 minutes before serving.

Makes 10 servings

Zucchini Delight

The casserole Queens Cookbook by Crystal Cook and Sandy Pollock

8 cups sliced zucchini (about 2 1/2 lbs)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked long-grain white rice
1 cup sour cream
1 cup sharp Cheddar cheese, shredded
2 tablespoons grated Parmesan
1/4 cup seasoned breadcrumbs
2 large eggs, slightly beaten
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan for top

In a large pot over medium-high heat, place the zucchini, onions and chicken broth. Bring to a boil. Cover, reduce the heat to low and simmer for 20 minutes or until the vegetables are tender. Drain well, transfer to a large bowl, and partially mash the vegetables,

Add the rice, sour cream, Cheddar cheese, Parmesan cheese, eggs, breadcrumbs, salt and pepper and stir gently to combine. Spoon the mixture into a 13 x 9-inch baking pan sprayed with non-stick cooking spray.
Sprinkle with 2 tablespoons Parmesan cheese.

Bake at 350 F for 30 minutes or until top is golden brown.

Makes 6-8 servings

Note: I added 1 extra cup of cooked rice, more salt and pepper before baking.

Zucchini Cakes

Posted by Sonia Mendez Garcia
www.hispanickitchen.com

I love this recipe. I made a couple of changes like decreasing the amount of cumin and oregano because I do not like strong flavors. My hubby loves Herdez Salsa Verde so no need to make our own Tomatillo Sauce.

2 small zucchini (about 1 cup), shredded
2 eggs, slightly beaten
1/2 cup Monterey Jack cheese, shredded
1/2 cup grated Parmesan
1 cup corn
1/4 cup red onion, finely diced
1/4 cup orange bell pepper, finely diced
2 teaspoons cumin seeds, crushed
1 teaspoon dried Mexican oregano, crushed
2/3 cup all-purpose flour
Salt and pepper
3-5 tablespoons Canola oil

Coarsely shred zucchini. Drain on several layers of paper towels, patting dry with more paper towels. In a large bowl, stir together eggs, flour, cheese, onion, pepper, cumin, oregano, salt and pepper. Add zucchini and corn.

In a large skillet, heat 3 tablespoons of the oil to medium high heat. Drop by 1/4 cup full into hot skillet and slightly flatten. Cook for about 2 minutes per side or until golden brown. Drain on paper towels. Keep warm in a 250 F oven. Serve with Tomatillo Salsa or Salsa Verde.


Makes 10 cakes

Mexican-Style Vegetarian Lasagna

As a good Hispanic woman, I love beans, my favorite ones are Garbanzos, Lima and Butter beans and Red Kidney Beans. My husband prefers Black beans.

I made this vegetarian lasagna hoping that my husband and kids would like it and they did. It was actually REALLY good.

I also belong to the group of cilantro lovers....but if you do not like it, just add parsley or omit it.

6 lasagna noodles, cooked until fairly tender, rinsed in cold water and dried with a clean towel

2/3 cup bottled chunky salsa (mild or medium)
1 medium garlic clove, pressed
2/3 cup canned diced tomatoes, undrained
1/2 cup tomato sauce
1/8-1/4 cup fresh cilantro, chopped
1/4 cup green onions, chopped
1/2 teaspoon ground cumin
1 can (15 oz) black beans, rinsed and drained
1 cup corn (canned and drained or frozen and thawed)
2 1/4 cups shredded Mexican Cheese blend
Cooking spray
1/4 teaspoon dried oregano

Mix the salsa, diced tomatoes, tomato sauce, cumin, cilantro and garlic.

Spray a deep 9 x 9-inch square baking dish with cooking spray.

Cover the bottom of the baking dish with a little sauce mixture evenly. Place 2 lasagna noodles (you will have to cut the noodles to fit the pan, reserve the trimmings. You can use them to patch the layers if necessary).

Top with 1/2 cup corn and half the amount of black beans. Sprinkle with 3/4 cup cheese; top with half of the sauce mixture. Add two more lasagna noodles, remaining corn, black beans and 3/4 cup cheese. Layer the last two remaining lasagna noodles, chopped green onions and remaining sauce mixture. Sprinkle with remaining 3/4 cup cheese and dried oregano.

Cover with aluminum foil. Using a sharp knife make some slits on the aluminum foil.  Bake at 375 F for 30 minutes. Uncover the baking dish and bake for 5-7 more minutes.

Remove from the oven and let set for 10 minutes before serving.

Makes 6 servings

Baked Ziti and White Bean Casserole

Adapted from Betty Crocker Healthy New Choices

www.bettycrocker.com

1 can (28 oz) whole tomatoes, drained
1 cup Fat-Free Ricotta cheese (I used Fat-Free Sour Cream instead)
1/4 cup chopped onion
1 tablespoons chopped fresh parsley (I love basil instead)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 cups hot cooked regular or whole wheat ziti or penne pasta (Cellentani was used for this picture)
1 can (15 oz) great northern beans or cannelini beans rinsed and drained
3 slices reduced-fat mozzarella cheese (61/2x4 inches)
Grated Parmesan if desired

I added 1 clove of garlic, minced

400 F Spray rectangular baking dish (11x7x1 1/2-inches) with cooking spray.

Break up tomatoes in a large bowl. Stir in ricotta, onion, parsley, thyme, garlic, salt and red pepper flakes. Carefully fold in pasta and beans.

Spread pasta mixture in baking dish. Arrange mozzarella cheese on top. Bake uncovered about 30 minutes or until hot and cheese is golden brown, Sprinkle with parmesan cheese.

Makes 6 servings