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Kicked up Pimento & Cheese

25 Jun

If you’re from the South like me, then pimento & cheese was probably a staple around your house growing up. But when mom and I offered to bring pimento & cheese to a get together at a friends house, they had no clue what we were talking about. They’re from the North. So if you’re also from the North, do yourself a favor and make some pimento & cheese.

pimento and cheese

Not only does P&C offer wonderful flavor, but it’s simple and makes for a quick meal. Spread on some toasted bread and you have a wonderful sandwhich. To use it as an appetizer, spread it on crackers or celery and watch peoples’ faces light up with happiness!

pimento and cheese 3.1

For the pimento & cheese:

  • 1 8-oz block sharp cheddar cheese
  • 1 8-oz block pepper jack cheese
  • 1 8-oz block sharp white cheddar
  • 1/2 cup mayo (or greek yogurt)
  • 1/4-1/2 cup olive oil
  • 2 tablespoons chopped jalapenos
  • 1 4-oz jar pimentos
  • 1/2 teaspoons pepper or McCormick Hot Shot

Shred the three blocks of cheese. Don’t cheat and buy pre-shredded because you’ll regret it. Add the remaining ingredients and mix until moist.

If you don’t like spicy, leave out the jalapeno and substitute more cheddar or monetery jack cheese for the pepper jack. If you’d like to turn it into a warm dip, add an 8-oz block of cream cheese and bake at 350 for 20 minutes or until cheese gets melty and bubbly. Enjoy!

Veggie Fajita Wraps

20 Jun

I love ordering fajitas when we go out for mexican, but I believe I love them homemade even more. Not to mention it’s much simpler and much cheaper. Make these with any type of vegetables you like, adding any spices or meat you may prefer. I simply sauteed the veggies without any added spice and thought the taste was just wonderful. Make these however you prefer, my recipe is as simplistic as it gets.

Veggie Fajita Wrap

For the fajitas:

  • 1 green pepper, julliened
  • 1 red pepper, julliened
  • 1 orange pepper, julliened
  • 1 yellow pepper, julliened
  • 1 small onion, chopped
  • 1 small squash, sliced
  • 2 tablespoons olive oil
  • pepper jack cheese
  • tortillas

Simply saute the vegetables in olive oil until peppers soften and onion becomes translucent. Add any spices (garlic, paprika, red pepper flakes) or meats as desired, making sure to cook meat through until no longer pink. Sprinkle cheese on bottom of tortilla and cover with cooked vegetables. Top with toppings of your choice including sour cream, lettuce, tomatoes, or beans. Fold the tortilla taco style or like a wrap and enjoy! 

Sauteed Zucchini Strips

17 May

Zucchini 4.1

I found this wonderfully simple recipe in Cuisine Lite magazine several months ago but had yet to try it until recently. Unsure of how flavorful this dish would turn out, I was skeptic. Thankfully I prepared it for dinner one night and it received rave reviews! The simplicity of the dish brings out the flavor of the zucchini but the options of adding in other flavors are endless! The zucchini does cook down quite a bit so more zucchini than called for may be needed if making for a larger crowd than just two people.

For the Zucchini:

2 large zucchinis

about 1/4 yellow onion, thinly sliced

1 tablespoon olive oil

salt and pepper to taste

With a carrot peeler, slice around the zucchini. Slice the onion into thin strips. Over medium heat, saute the zucchini strips with the onion and olive oil until the zucchini is wilted and onions are translucent. Add salt and pepper to taste. Done!

This can be served as a side dish or as a meal in itself. I scrounged around the kitchen for Parmesan cheese to add on top, but came up empty handed. Garlic, chicken, or pasta could all be tasty additives.

Jalapeno Double Bean Soup

8 May

I’ve recently developed a strong taste for black beans. No complaints since they’re heart healthy, although I’ve been at a loss how to prepare them as something other than a side dish on taco night. Gladly, tonight I turned my sad can of black beans into a delicious soup that I threw together with ingredients lying around the apartment. This is a recipe I’ll be preparing for years to come!

For the soup:

1 (15 oz) can low sodium black beans, drained

1 (16 oz) can refried beans

2 cups vegetable broth

2 cloves garlic, minced

1 jalapeno, seeded and finely chopped

1 tablespoon Worcestershire sauce

1/4 teaspoon ground cumin

1/4 teaspoon salt and pepper

1/4 teaspoon red pepper flakes

1/2 teaspoon onion powder

1/2 packet ham bouillion

Drain the black beans and put into a bowl. Roughly mash the beans just until there are few solid beans left. Mix in the can of refried beans and stir together until combined. In a medium saucepan, add the garlic and jalapeno with a tablespoon of olive oil and saute for 2-3 minutes. Add in bean mixture and remaining ingredients and bring to a boil on medium heat, stirring occasionally. Serve and enjoy!

I thought this soup turned out excellent! Mine was topped with a dollop of sour cream, sprinkled with shredded cheese, and served with jalapeno cornbread. Needless to say, I enjoyed this meal without the help of anti-spicy Adam.

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