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Mexican Jackfruit with Zucchini, Corn & Black Beans

I came across a recipe that sounded good, but needed some adjustments to meet my lifestyle. This is what I came up with, and under 30 minutes.

  • 1 can Jackfruit in brine, drained, rinsed
  • 3 tbsp Smokey Southwestern Seasoning, divided 1 tbsp/2tbsp
  • 2 c onion, diced
  • 1 tbsp garlic, minced
  • 1 1/2 c corn kernels, frozen, defrosted
  • 1 1/2 c zucchini, diced
  • 15 oz. can black beans, rinsed, drained
  • 1 can tomatoes with green chiles
  • 1 c tomato sauce
  • 1/4 c cilantro, garnish
  • avocado, garnish

In a large dutch oven add jackfruit and 1 tbsp of Smokey Southwestern Seasoning. Work seasoning into jackfruit.. Cook jackfruit over medium heat.

A onion to jackfruit mixture and cook until the onion softens, about 3-4 minutes. Add garlic, and remaining Smokey Southwestern Seasoning. Stir the ingredients until they are well coated with the seasoning.

Add corn and zucchini to dutch oven. Cook until tender, about 4 minutes. Stir in beans, tomatoes and tomato sauce. Cover and simmer for about 5 minutes. Garnish with cilantro and avocado.

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Serve. Eat. Enjoy.

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Baked Spanish Rice

This is an easy, inexpensive meal to throw together. It is packed with flavor and hearty enough for even the voracious eater. It smells amazing as it bakes in the oven. I had all the ingredients in my pantry so there was no need to go and make a special trip to the grocery. There is such satisfaction when a meal comes together with little effort.

  • 1/2 onion, chopped
  • 10 oz. diced tomatoes with green chilies
  • 1 tbsp garlic clove(s), minced
  • 1 tbsp tomato paste
  • 2 1/2 c vegetable broth
  • 2 tsp Smokey Southwestern Seasoning
  • 2 bay leaves
  • 2 c brown rice, long grain
  • 1 c corn kernels
  • 1 c green peas
  • 1 lime zested, juiced
  • 1/4 c fresh cilantro, chopped
  • 1 avocado, diced

Preheat oven to 375 degrees.

Combine onion, tomatoes, garlic and tomato paste into a food processor. Blend ingredients until it turns into a sauce.

Add tomato sauce, vegetable broth, and Smokey Southwestern Seasoning into a large dutch oven and stir. Cook sauce until it begins to simmer.

Add brown rice to sauce and stir thoroughly. Cover dutch oven with a lid or aluminum foil and bake for 60 minutes. No Peeking. If you peek, you will let out the steam. The steam is what helps the rice to cook perfectly. So there is no peeking for 60 minutes. After 60 minutes check the rice for doneness. If rice is not done add some more vegetable broth or water and cover rice and cook a little bit longer.

When rice is done fluff with fork. Stir in corn, peas, lime and half of the cilantro.

Garnish with remaining cilantro and avocado.

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Serve. Eat. Enjoy.

 

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Baked Zucchini Chips

I have been thinking about making these chips for weeks. I have been craving chips, which is very unlike me, but it is what it is. This is my solution for the crunchy chip craving. Oh yeah, it is another way to get more veggies in.

I recommend using a mandolin so that you get precise even cuts. Also, it is a whole lot faster than trying to slice them by hand. You can get you a good mandolin for under $50. It just might be worth the investment.

Seasoning:

Note: The Smokey Southwestern Seasoning is for sale on my store page, or you can make it yourself and the recipe is found in the basics category.

Preheat oven to 350 degrees.

Mix together flour and seasoning in a large bowl.

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Slice zucchini into quarter sized thickness.

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Pat dry with paper towel.

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Toss zucchini into the seasoning mixture to coat.

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Spread zucchini coins onto a prepared sheet pan (parchment paper or silicone mat).

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Bake zucchini coins in 10 minute increments, turning each time. This will take about 30 minutes. Do not let them burn or over brown, otherwise they will taste bitter. Trust me on this. They will crisp up as they cool.

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I promise, these are worth the effort. Make it a fun time with your children. They can toss the zucchini coins into seasoning mix, or they can layer them onto the baking sheet.

Serve with your favorite dip or salsa, or all by themselves. We ate them right of the oven. That is why there is hardly any left on the plate for the picture.

Note: You can change the seasoning up with my All-purpose Seasoning or my Savory Seasoning. All the seasonings are equally good.

Note: You can also make these in the microwave.

 

 

 

 

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Smokey Southwestern Roasted Cauliflower with Lime

This was another assignment for my cooking class. The lesson was roasting vegetables without oil. The outcome of the assignment turned out very well. I divided the finished product to use in two different dishes. One for a bowl meal and the other for a creamy dip.

Today I will show you the base of these two different dishes. Then I will do two other posts for these two dishes another time. Actually, I think I will have three different meals out of this sheet pan of cauliflower. I love it when I can stretch an ingredient into multiple different meals.

Note: You can find the recipe for Smokey Southwestern Seasoning in the basics section or you can purchase the blend pre-made on my store page.

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Preheat oven to 450 degrees. Line a sheet pan with parchment paper or silicone baking mat (this is what I used).

In a large bowl mix together broth, half of lime – juiced and Smokey Southwestern Seasoning.

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Stir in cauliflower florets into marinade.

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Evenly distribute cauliflower onto sheet pan. Add lime half to sheet pan.

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Roast cauliflower for about 20 minutes. Halfway through roasting process stir cauliflower.

Remove from oven. Using tongs to pick up lime half and squeeze juice of lime onto roasted cauliflower. Stir.

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Serve. Eat. Enjoy.

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Jackfruit Enchiladas

I promised to bring you this recipe in another post. The filling in these enchiladas came from the jackfruit tacos with a slight modification. If you have not noticed I like to make multiple meals from a base of another meal. I guess you could call it batch cooking, big cooking, whatever you want to call it it makes your life a whole lot easier. A good word for it is transformation cooking.

Transformation cooking lets you make multiple meals with just a few tweaks to make it different enough that you do not feel like you are eating the same thing over and over.  You are stretching your $$$ by not having to by lots of ingredients. This works really well when you keep your pantry stocked with basics (when they come on sale).Now it is time to transform those tacos into enchiladas.

  • 2 c jackfruit taco filling
  • 1 c vegan cheese shreds, divided in half
  • 1 can tomato sauce, divided in half (I like Pomi)
  • 2 tsp Smokey Southwestern Seasoning, divided in half
  • 8 corn tortillas

Combine jackfruit taco filling with 1/2 of the vegan cheese shreds and stir.

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Pour in a shallow dish half of the tomato sauce and half the Smokey Southwestern Seasoning and stir.

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Dip corn tortilla into enchilada sauce.

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Spoon 2 heaping tablespoons of the jackfruit filling into the tortilla and roll it into a tube. Place into a rectangular baking dish. Repeat.

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Pour remaining sauce over enchiladas. Sprinkles Smokey Southwestern Seasoning over sauce.

Sprinkle remaining vegan cheese shreds over enchiladas.

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Bake until hot a bubbly, about 20-25 minutes.

Note: I assembled this the right after we ate our tacos and was doing clean up. I covered with plastic wrap and put it into the refrigerator for the next evening to bake. By taking 10 minutes extra during the clean up time you save a whole lot more the next night. Serve with a side salad and you have your next meal in 30  minutes or less.

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Serve. Eat. Enjoy.

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Smokey Southwestern Black Bean And Forbidden Rice Bowl

This meal came about by combining two delicious ingredients with a few toppings. I first made the Smokey Southwestern Black Bean Soup. The next day I made a Black Rice and Roasted Vegetable Bowl. This is the mashup of the two. This meal is packed with nutrition, fiber and total goodness. I added some fresh avocado, coconut yogurt and fresh herbs to make it the perfect bite. The yogurt adds a tang and creaminess; while the herbs add freshness, and of course the avocado is just plain good. I am really liking the combination of the two meals.

Since all the ingredients are already made it is just a matter of assembling. However, I will add the links from the two separate meals so that you have the recipes.

These are the portion sizes I used for this serving. Assemble in order of ingredients.

  • 1/2 c Forbidden Rice
  • 1 c Smokey Southwestern Black Bean Soup

Warm in microwave until hot. Add remaining ingredients in order.

  • 1 heaping tbsp coconut yogurt
  • 2 slices of avocado
  • Cilantro for garnish.

Serve. Eat. Enjoy.

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Smokey Southwestern Black Bean Soup

I had been planning to make this soup for days. The day before I did all my dicing and mincing so that while we were out and about the following day we could have a hot and nutritious soup cooking away in the slow cooker. Every few hours my husband would say, “It smells so good.” I love hearing that from him.

Serve this with a slice my Gluten Free Sandwich Bread and you have a filling nutritious meal. This makes enough to have some for lunch the next day and freeze some for a future meal. That is what I plan on doing.

Since I did all the prep work the day before all I had to do was put all the ingredients into the slow cooker, set it, and let it do its work.

  • 3 cans Black Beans, low sodium
  • 1 large onion, diced
  • 1 1/2 c carrots, diced
  • 1/2 c celery, diced
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 can tomatoes, low sodium, diced
  • 2 c corn, frozen
  • 15 oz butternut squash, cubed, frozen
  • Smokey Southwestern Seasoning
  • plain coconut yogurt, garnish
  • cilantro, garnish

Into a slow cooker (crock pot) add all the ingredients, except the yogurt and cilantro. You will be using those to garnish each bowl of soup. Make sure you generously season with the smokey southwestern seasoning.

Set slow cooker to low and let it go all day. Stir occasionally, and taste for seasoning. I added more seasoning when I did a taste test.

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Serve with a dollop of non-dairy yogurt and some fresh cilantro.

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Big Cooking – Chicken Part 3 – Chipotle Shredded Chicken Tacos

These tacos are a smokey and spicy dance for the tongue. Remember this chicken started as a sheet pan of roasted chicken breasts with some roasted tomatoes and green beans.

In Big Cooking – Chicken Part 2, I made some chicken salad. Now in Big Cooking – Chicken Part 3, I have made for you Chipotle Shredded Chicken Tacos. These tacos only took thirty minutes to make, and that includes making the Plantain Tortillas from scratch. Oh, I adore these tortillas. They counterbalance the smokey and spiciness of the shredded chicken to make the perfect bite.

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I am excited for you to try these. They are just so good.

This is the time to make the plantain tortillas. I highly recommend these tortillas.

While the tortillas are baking (15 minutes) in the oven, shred the chicken with two forks into a large bowl.

This is the fun part. Squeeze the cherry tomatoes into the chicken. Be careful, they are really juicy from when you roasted them. Break apart the tomatoes. Add peppers, Smokey Southwestern Seasoning, salsa and lime juice. Stir well.

In a non-stick pan, over medium heat warm chicken until heated through.

Build your tacos. Serve. Eat. Enjoy.

Note: I actually had some of this chicken leftover. Plus, I still have 1 1/2 chicken breasts to use for at least one more meal.

 

 

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Smokey Southwestern Pork Tenderloin Soup – Round 3

Today is Round 3 of the Smokey Southwestern Pork Tenderloin and Roasted Carrots and Cauliflower. I transformed this Round 1 meal into a soup. Not only did I have enough for our lunch, but I was able to freeze what is leftover for a quick meal another time.

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This soup is veggie packed, which is always good. Since most of the ingredients were already cooked, this soup is a chop, into the pot, simmer to heat through and eat. You can either make this in a large dutch oven on the stove top or you can throw everything in a slow cooker and come home from work with a delicious meal ready. Whatever is the best for you and your family. I made mine on the stove top.

  • 1 tbsp avocado oil
  • 1/2 large onion, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 red pepper, diced
  • Smokey Southwestern Seasoning
  • 1/2 of the remaining carrots from Round 1, diced
  • 1/2  of one pork tenderloin ( I made two in Round 1), chopped
  • 2 limes, 1 zested and juiced, 1 cut into wedges for garnish
  • 1 jar of your favorite salsa
  • 4 c vegetable broth

In a large dutch oven heat avocado oil over medium heat. Add onion, celery, garlic and the red pepper. Sprinkle veggies with Smokey Southwestern Seasoning. Cook until softened. Add carrots, pork tenderloin and salsa. Stir well, and cook for a couple of minutes to meld the flavors. Add lime zest, lime juice, vegetable broth and simmer about 30 – 45 minutes to let flavors combine thoroughly. Serve. Eat. Enjoy.

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No Bean Chicken Chili

This is a veggie packed chicken chili. Anytime I can pack in a load of veggies into a dish I’m a happy girl. This is a fairly quick meal. Double the recipe and you could freeze some for a just in case meal.

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  • 2 tsp avocado oil
  • 16 oz. ground chicken
  • 1 orange pepper, diced
  • 1/2 large onion, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 2 tbsp smokey southwestern seasoning (see website)
  • 25.46 diced tomatoes (Pomi)
  • 1 bay leaf
  • 1 kombu, thumb size
  • 1 c roasted butternut squash
  • 1 tbsp tapioca flour

In a large dutch oven over medium heat sauce orange pepper, onion, celery, garlic, bay leaf and seasoning. Sautee until veggies start to become tender. Add ground chicken. Cook until chicken is cooked through.

Add tomatoes, kombu and butternut squash. Stir all ingredients occasionally. Simmer for about 30 minutes. Add tapioca flour; stir well. Cook for another 5-10 minutes. Serve. Eat. Enjoy.

Note: You could add some jalapeño if you desire a little heat. You could also garnish with some cheese, greek yogurt, or sour cream.