Mexican -Spanish
Gazpacho

Mexican

Mexican Rice

1 1/2 cup white rice
1/4 cup olive oil
1/4 cup chopped onions
1 clove garlic

Add:

2 cup chicken broth
1 cup water
1 Tablespoon cumin
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 (8oz) can tomato sauce

Brown rice in oil.  Add onion and garlic.  Sauté.  Bring to boil, then simmer 20 - 30 minutes with lid on.  Check periodically.  Add more water if necessary but do not stir.  Cook until rice is soft and liquid is gone.  Serve with refried beans, enchiladas and shredded lettuce.

Black Beans and Rice

1 Tablespoon olive oil
1/2 cup finely chopped onions
1/2 cup finely chopped green bell peppers
1 teaspoons minced fresh garlic
1 teaspoons chili powder
1/4 teaspoons dry mustard
1/8 teaspoons red pepper
1 can (28 oz) crushed tomatoes
1 can (15 oz) black beans, rinsed and drained, or 2 cups cooked
2 cup cooked quick-cooking brown rice

In a large nonstick skillet, heat oil over medium-high heat.  Add onions and green peppers, and cook, stirring often, until onions are translucent, about 3 minutes.  Add garlic, chili powder, mustard, and red pepper to onion-pepper mixture,  Cook and stir for 1 minute.  Add tomatoes and beans to onion-pepper mixture.  Bring to boil.  Cover and cook for 10 minutes. Serve over rice.  Serves 4.

El Paso Pilaf

1/2 cup chopped onions
2 teaspoons olive oil
1 can (15 oz) red kidney beans, rinsed and drained 
1 3/4 cup reduced fat chicken broth
1 cup long grain white rice
1 cup corn
1 cup chunky salsa
1/4 cup  lentils
1/4 cup chopped red bell peppers
1/2 teaspoons chili powder
4 large tomatoes, hollowed

In a 3 quart saucepan over medium heat, cook onions in oil until tender but not brown, about 5 minutes.  Add beans, broth, rice, corn, salsa, lentils, peppers, and chili powder.

Bring to a boil, then reduce to a simmer. Cover and cook until rice and lentils are tender and most of liquid has been absorbed, 20 to 25 minutes.  Stuff pilaf into hollowed tomatoes.  Serve extra pilaf on the side.  Serves 4.

1 can (20oz) Pineapple tidbits in its own juice

½ cup chopped fresh cilantro

½ cup chopped red onion

1 tsp. fresh lime juice

Mix and refrigerate.

I like to add diced tomatoes and green peppers. Very good. Excellent on many grains, veggies and sandwiches or rolls.

Pineapple Glaze
Makes 1½ cup

½ cup pineapple juice

½ cup Bragg's liquid aminos (soy sauce substitute)

¼ cup each dark sesame oil, olive oil or substitute vegetable oil and honey

1½ Tablespoon minced garlic

1 Tbsp. grated fresh ginger

1 tsp. pepper

Put into saucepan and bring to boil for 2 minutes.

This is great to marinate chicken as you grill. 
Serve with Pineapple salsa.

I use this on other substitutions and it is delicious!

It makes Veggie Burgers Special!

Gazpacho Soup

1 24 oz. jar salsa - thick & chunky (no vinegar)
2 cups alkaline water
2 large stalks celery finely chopped
1 medium cucumber peeled, seeded and finely chopped
1 large green bell pepper seeded and finely chopped
1 large red bell pepper seeded and finely chopped
1 medium tomato chopped
3 green onions chopped
1 clove garlic peeled and finely chopped
2 tablespoons chopped fresh cilantro optional
1 cup yeast free croutons optional

 
COMBINE salsa, water, celery, cucumber,
green bell pepper, red bell pepper, tomato,
green onion, garlic, and salt and pepper to
taste in a large bowl. Cover; refrigerate for
2 hours. Top with cilantro and croutons before serving.

Serving Size: 6

Preparation time: 15 minutes
Refrigeration time: 2 hours

Guacamole #1

1 medium tomato, peeled
2 ripe avocados, black or green skin (about 2 lb)
4 Tablespoon finely chopped, canned green Chile peppers
1/2 cup finely chopped onion
1 1/2 Tablespoons lemon juice
1 teaspoon salt
1/8 teaspoon pepper
Cauliflower 
Celery stick
Carrots sticks
Chips

1. In medium bowl, crush tomato with potato masher.
2.  Peel avocados, halve crosswise, and remove pits.  Slice avocados into crushed tomato.  Crush with tomato until well blended.
3.  Add Chile peppers, onion, lemon juice, salt, and pepper.  Mix well.
4.  Refrigerate, covered, until well chilled at least 1 hour.
5.;  Meanwhile, prepare, cauliflower-ets, and celery and carrot sticks.  Refrigerate in bowl of salted water until well chilled.
6. Serve Guacamole, surrounded with drained vegetables, as an appetizer.  Makes 8 servings.

Guacamole #2

1/2 cup Vegenaise™
1 large avocado, peeled, mashed
1 small tomato, chopped
1/4 cup minced onion
1/4 cup drained chopped green chilies
1 Tablespoons lemon juice
1/2 teaspoons salt

Stir all ingredients until well mixed Cover; chill Makes 2 cups

Guacamole #3

4 large ripe avocados
1/2 red onion, diced
1 teaspoon minced fresh garlic
2 Tablespoons chopped cilantro
1/2 lemon
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
Salt & pepper to taste
Dash of seasoning salt or taco spice to taste

Peel and seed avocados.  
Add all ingredients except the lemon and seasonings and mash together roughly for a chunky consistency.
Squeeze juice of the lemon into a bowl and add a little at a time to the avocado mix.
Add salt, pepper and seasoning salt or taco spice to taste.
Serve with chips or cut fresh vegetables.

Scrap Soup

3 large carrots
2 celery stalks
4 stalks of asparagus
1 large yellow onion
6 cups of distilled water
4 tsps. of instant vegetable broth (yeast free)
1 1/2 tsps. cumin
2 tsps. dill Real
Salt to taste
2 tsps. 21 Spice Salute or Zip

 Shred carrots & celery in food processor. Bring water to boil, adding vegetable broth & onion. Once boiling turn off and leave set in pot. Add your shredded carrots, celery, stalks of asparagus and leave set in pot until vegetables are tender. Once the soup mix has cooled put in blender and mix all ingredients. Serve warm. DELICIOUS!!!

Mary Seibt, Oak Lawn, IL.

Grapefruit Salsa, Fresh Start Recipe Contest Winner

Spinach Mexican Style

2 packages (10 ounces each) frozen chopped spinach
1 onion, chopped
1 clove garlic, minced
1 tablespoon Enova™ brand oil or Tropical Traditions™ Virgin Coconut Oil
2 Anaheim chilies,* toasted, peeled and minced
3 fresh tomatillos, toasted,** husks removed and chopped
6 tablespoons fat-free sour cream (optional)

When handling chilies, be sure to wear rubber gloves and do not touch your face, nose, eyes or lips before thoroughly washing your hands.
**To toast fresh tomatillos, preheat a heavy frying pan over medium heat. Leaving papery husks on, toast the tomatillos, turning often, until the husks are brown and the interior flesh is soft, about 10 minutes. When cool enough to handle, remove and discard the husks.

Place frozen spinach in slow cooker
. Set aside.

Cook onion and garlic in Enova™ brand oil in large skillet over medium heat until onion is soft but not browned, about 5 minutes. Add chilies and Tomatillos and cook a few more minutes. Add mixture to slow cooker.

Cover and cook on LOW for 4 to 6 hours. Stir before serving. Serve with dollops of sour cream, if desired

Tip
To toast chilies and tomatillos, heat a griddle or cast-iron skillet over medium-high heat until a drop of water sizzles. Cook chilies or tomatillos, a few at a time, turning occasionally, until blackened all over. Place the chilies or tomatillos in a plastic or brown paper bag and let sit 5 minutes. Remove them from the bag and peel by scraping off the charred skin.

Yield: 6 Servings
Serving Size: 1/6 of total recipe per serving

1 small boneless beef top sirloin steak (6 ounces) (chicken ,fish or Tofu) 
1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 teaspoon chili powder
2 medium red bell peppers
1 medium onion
1 tablespoon Extra Virgin Tropical Traditions™ coconut oil
1 cup reduced-sodium garbanzo beans, rinsed and drained
4 cups mixed salad greens
1 medium tomato, cut into wedges
1 cup salsa  (I use home made without vinegar)

Sour cream (optional)
Cilantro sprigs (optional)

Cut beef into 2-1-1/4-inch strips. Place in resealable plastic food storage bag. Combine lime juice, cilantro, garlic and chili powder in small bowl. Pour over beef; seal bag. Let stand for 10 minutes, turning once.

Cut bell peppers into strips. Cut onion into slices. Heat oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion. Cook and stir 5-6 minutes or until vegetables are crisp-tender. Remove from skillet. Add beef or other substitute and marinade to skillet. Cook and stir 3 minutes or until meat is cooked through. Remove from heat. Add bell peppers, onion and garbanzo beans to skillet; toss to coat with pan juices. Cool slightly.

1 Cup refried beans
2 Tbsp. water
10 oz frozen chopped spinach, thaw, drain, squeeze dry
5 scallions with tops chopped
1/3 Cup sour cream (I use plain yogurt)
1 Cup shredded Monterey Jack cheese (4 oz)
4 large eggs
1/2 bottle salsa or use Basic Salsa
4 flour tortillas
1 Cup guacamole
1/8 tsp. black pepper

Place beans on the bottom of a 8 x 8" greased baking dish. Layer with spinach, scallions, sour cream, and cheese.

Make 4 indentations in casserole and break an egg into each one. Spoon salsa around each one.

Bake uncovered. Heat tortillas 5 minutes. When eggs are done spoon guacamole on top of each and sprinkle some scallions on top.

Serve with remaining salsa, guacamole and sour cream. A great brunch recipe.

More Mexican or Spanish Style Recipes

24 Hour Salsa
Yield 1 pt. 
5 minutes to mix & 24 hr. refrigeration

3 medium ripe tomatoes, peeled, chopped
1 small onion,  chopped, red is good

1 clove garlic, crushed

½ jalopená pepper

1 Tbsp. red wine vinegar

2 tsp. each lime juice and olive oil

¼ tsp. hot pepper sauce (to taste)

Optional items are parsley, cilantro, green peppers, and olives.