Basic Taco/Fajita Seasoning

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Ingredients:

• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin I prefer more
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes or pinch of cayenne to taste

Steps:

• Combine all ingredients and store in an airtight container

Black Bean Dip

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Ingredients:

• 8 ounces softened cream cheese do not use whipped
• 1 can condensed black bean soup
• 2 tablespoons grated onions
• 2 dashes Tabasco sauce
• 1 dash garlic powder

Steps:

• Cream cream cheese until smooth If using canned beans add now if using soup add later
• Add in everything else and continue beating until smooth and well-blended
• Chill

Chipotles in Adobo Sauce - Tex Mex

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Ingredients:

• 10 chipotle chiles stems removed and slit lengthwise
• 1/3 cup white onion 1/2 inch slices
• 5 tablespoons cider vinegar
• 2 garlic cloves sliced
• 4 tablespoons catsup
• 1/4 teaspoon salt
• 3 cups water

Steps:

• Combine all ingredients in nonreactive saucepan cover and cook over very low heat for 1 to 1 1/2 hours until chiles are very soft and liquid has reduced to 1 cup

Flan Sauce

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Ingredients:

• 6 tablespoons brown sugar
• 1/2 cup water
• 1/2 teaspoon cinnamon

Steps:

• In a saucepan dissolve sugar by adding water slowly
• Add cinnamon
• Heat until smooth clear syrup forms
• Serve over flan

Fresh Corn and Poblano Soup

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Ingredients:

• 3 fresh poblano chiles
• 4 ears sweet white corn
• 2 tablespoons olive oil
• 1/2 white onion chopped
• 4 large garlic cloves chopped
• 8 cups water
• 1 1/2 teaspoons salt or to taste
• 2 tablespoons uncooked white rice
• 2 tablespoons Mexican crema or 2 tablespoons creme fraiche
• pepitas green pumpkin seeds toasted and salted

Steps:

• Char the chiles over a gas flame or on a very hot grill until blackened While still hot
• wrap in paper towels to steam and cool Remove the stem and seeds and rub off all the blackened skin and clinging seeds with the edge of a spoon or paper towels Dont wash them or youll wash away the flavor - dont worry if a little of the skin remains Cut into 1 inch pieces
• Trim the ends of the corn and stand on end on a plate With a sharp knife
• scrape all of the kernels from the cobs; this should yield about 4 cups Be sure to catch any corn milk
• Heat the oil in a 4-quart saucepan or small stockpot with a heavy bottom Add the onion and garlic
• cook until translucent
• stirring often Add the corn and corn juices
• chiles
• and 2 cups of the water Reduce the heat to low
• cover
• and simmer for 10 minutes
• stirring a couple of times
• Add the remaining 6 cups water
• salt and rice Simmer for 45 minutes over low heat
• Let the soup cool for 15 minutes Puree in several batches in a blender
• until as smooth as velvet this may take a couple of minutes Add water
• if needed
• to make the soup the consistency of heavy cream; adjust the seasoning Do not strain the soup after blending
• Serve the soup in heated bowls Top each serving with a drizzle of crema and a few pepitas

Hootenanny Potatoes and Mushrooms

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Ingredients:

• 1 potato
• mushroom sliced
• cajun seasoning
• 1 teaspoon canola oil
• salt
• pepper

Steps:

• Oil your pan
• cut the potatoes
• either sliced of cubed
• and put them inches Season with Salt and Pepper
• Let sit
• or feel free to keep flipping and moving the potatoes around
• Which ever method you prefer
• is up to you
• Just before the potatoes begin to brown
• add the Cajun Seasoning amount is your preference
• Make sure that all the potatoes are seasoned
• After about another minute
• add the mushrooms
• You can add another amount of cajun seasoning if you want it extra spicy
• After everything is cooked to your liking I sayto your liking because some people like their potatoes cooked longer and some shorter you can remove from your pan
• and enjoy

Lemon Coconut Cake

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Ingredients:

• 1/2 cup butter at room temp
• 1 cup granulated sugar
• 1/2 cup shredded coconut
• 3 egg yolks reserve whites
• 1 tablespoon baking powder
• 1 1/2 cups flour
• 1 cup milk
• 2/3 cup freshly squeezed lemon juice
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 2 large eggs beaten
• 1/2 cup butter at room temp
• 1 cup shredded coconut divided
• 3 egg whites
• 1/4 cup granulated sugar

Steps:

• Preheat oven to 350 degrees
• Butter a 9x13 baking pan and set aside
• In a large bowl cream together the butter and sugar until light and fluffy
• Beat in the coconut and egg yolks
• Combine the baking powder and flour in a small bowl
• Add to egg mixture in 3 batches alternating with the milk
• Pour into the prepared baking pan and bake for 25 minutes
• Test with a toothpick and if done remove from oven
• Set on a wire rack to cool
• Combine the lemon juice sugar cornstarch eggs and butter in a heavy double broiler
• Heat and stir for 5 minutes until thickened
• Pour onto warm cake
• Sprinkle 1/2 of the coconut on top of the filling
• Beat the whites in a medium bowl until soft peaks form
• Gradually beat in sugar until dissolved
• Spread over coconut layer
• Sprinkle second amount of coconut over top
• Bake for 12 minutes or until the coconut and whites are lightly browned
• Cool on the wire rack for 15 minutes
• Place in the fridge for 1 hour or better yet all day or overnight
• Cut when cooled

Southwest Potato Latkes

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Ingredients:

• 2 cups Simply Potatoesreg; Shredded Hash Browns
• 3 eggs
• 1/4 cup grated onion
• 1/4 cup red bell pepper finely chopped
• 1 1/2 teaspoons taco seasoning plus
• 1 tablespoon taco seasoning or more to taste
• 2 -3 tablespoons flour
• 1 teaspoon salt
• 8 ounces sour cream
• 3 green onions chopped to garnish
• 1/4-1/2 cup vegetable oil

Steps:

• Mix 2 cups Simply Potatoes Shredded Hash Browns with 3 eggs
• 2-3 tbl of flour
• 1/4 cup grated onions
• 1/4 cup finely chopped red bell peppers
• 1 tbl taco seasoning and 1 teaspoons salt If mixture seem a bit wet add a tbl of flour at a time
• Mix 8 oz of sour cream and 1 tbl of taco seasoning and let the flavors marry in the fridge while cooking latkes
• Using a cast iron skillet or a heavy bottom skillet preheat skillet to medium high and add vegetable oil When oil is heated
• use an ice cream scoop and place 4 scoops in the skillet
• flattening to about a 1/2 thick with a spatula Thoroughly brown of both sides
• drain on paper towel
• Serve hot with a dollup of the taco seasoned sour cream and garnish with chopped green onions

Spinach amp; Pepper Quiche

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Ingredients:

• 1 deep dish pie shell
• 1/4 cup pickled sweet red peppers sliced
• 1 tablespoon olive oil
• 4 cups fresh spinach stemmed
• 4 eggs
• 1 cup heavy cream
• 4 ounces feta cheese crumbled

Steps:

• Preheat oven to 350 degrees
• Saute peppers in olive oil until slightly softened
• Add spinach and saute until wilted
• Mix eggs and heavy cream
• Place feta cheese in pie shell
• Add spinach mixture and the egg mixture
• Bake for about 20 minutes or until set

Sweet Potato and Black Bean Burrito

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Ingredients:

• 5 cups peeled cubed sweet potatoes
• 1/2 teaspoon salt
• 2 teaspoons other vegetable oil or 2 teaspoons broth
• 3 1/2 cups diced onions
• 4 garlic cloves minced or pressed
• 1 tablespoon minced fresh green chili pepper
• 4 teaspoons ground cumin
• 4 teaspoons ground coriander
• 4 1/2 cups cooked black beans three 15-ounce cans drained
• 2/3 cup lightly packed cilantro leaf
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 12 10 inch flour tortillas
• fresh salsa

Steps:

• Preheat the oven to 350
• Place the sweet potatoes in a medium saucepan with the salt and water to cover
• Cover and bring to a boil then simmer until tender about 10 minutes
• Drain and set aside
• While the sweet potatoes are cooking warm the oil in a medium skillet or saucepan and add the onions garlic and chile
• Cover and cook on medium-low heat stirring occasionally until the onions are tender about 7 minutes
• Add the cumin and coriander and cook for 2 to 3 minutes longer stirring frequently
• Remove from the heat and set aside
• In a food processor combine the black beans cilantro lemon juice salt and cooked sweet potatoes and puree until smooth or mash the ingredients in a large bowl by hand
• Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices
• Lightly oil a large baking dish
• Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla roll it up and place it seam side down in the baking dish
• Cover tightly with foil and bake for about 30 minutes until piping hot
• Serve topped with salsa

Tex-Mex Black Beans Saffron Rice

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Ingredients:

• 2 5 ounce packages saffron rice mix plus ingredients to prepare rice according to package directions such as Mahatma brand
• 1 10 1/2 ounce can diced tomatoes with mild green chilies such as Ro-tel mild or spicy
• 1 15 ounce can black beans drained and rinsed well
• 1/4 cup sour cream to taste
• 1/4 cup shredded cheddar cheese to taste
• 2 tablespoons fresh cilantro leaves chopped

Steps:

• Prepare the saffron rice according to the package directions
• using the amount of oil/butter and water as indicated on the package I usually use olive oil
• While the rice is cooking
• rinseamp; drain the black beans in a mesh strainer to remove all the sludgey canning liquid and dump them into a small saucepan
• Pour the entire contents of the diced tomatoes w/chili peppers
• liquid and all
• into the same pan with the beans and stir to combine
• Cover the saucepan with lid
• turn on the heat to low
• and let bean mixture heat while the rice cooks
• stirring occasionally- it should be ready when the rice is done
• When the rice is fully cooked
• pour it into a deep
• medium sized casserole dish
• Pour bean mixture into the center of the rice
• leaving a border of the yellow rice peeking out arounds the sides
• Place the sour cream in the center of the bean mixture in a dollop as a garnish you can use more if you like
• Sprinkle shredded Cheddar cheese over the top of the sour cream and over the beans
• Sprinkle with cilantro leaves optional if you like and serve immediately
• NOTE If you dont have access to canned diced tomatoes with chilis
• then you can substitute an equal amount of chunky salsa
• if you like
• You may wish to provide a bowl of additional sour cream as well as a bowl of more cheese for guests to add extra to each serving
• but it isnt necessary

Vegetarian Pemmican Bars

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Ingredients:

• 1/2 cup raisins
• 1/2 cup dried dates pitted
• 1/2 cup dried fig stems removed
• 1/2 cup whole almond
• 1/2 cup cashews
• 1/2 cup walnut pieces
• 1/2 cup pecan pieces
• 1/2 cup toasted wheat germ
• 1/2 cup wheat bran
• 1 tablespoon flax seed ground
• 1/2 cup whole wheat flour
• 1/2 cup nonfat dry milk powder
• 1/2 cup honey

Steps:

• Chop all the fruit
• nuts and ground flax seed
• and mix together Mix the dry ingredients together and add to the fruit and nut mixture
• a little at a time
• alternately with honey Add just enough waterabout 1/2 cup to moisten Press into a buttered 8 loaf pan
• Bake in a 375F oven for 30 minutes Cool in pan on wire rack When its cooled
• remove from pan
• slice into bars
• Bars can be transferred to a freezer container or bag and frozen for up to 3 months To remove bars easily from the pan
• line pan with foil and grease foil with butter Enjoy
• Makes 16