Jicama Salad

Jicama is a popular Latin American vegetable that tastes similar to an apple or a pear. The cilantro and lime juice give this recipe an added Latin flavor.
Cook Time : 10 minutes

Ingredients (serves 4)

1 large jicama, peeled and thinly sliced
1 small red onion, peeled and thinly sliced
2 Tbsp finely chopped cilantro
2 Tbsp finely chopped mint
3 Tbsp lime juice
1 tsp salt


Directions

1. Arrange jicama and red onion slices on a serving plate.

2. Sprinkle with salt, lime juice, mint, and cilantro.

Jicama looks like a turnip or a large radish with brown skin.
Look for jicama that are firm with dry roots and not bruised or flawed. Peel skin before eating or cooking.

Variations

Serve on top of mixed greens and drizzle with a light vinaigrette for a more traditional salad.

Curried Vegetable Pot Pie

Ingredients

* 1 recipe pastry topping from Down-Home Vegetable Pot Pie
* 1 1/2 Tbs. vegetable oil
* 1 large Onion, chopped (1 1/2 cups)
* 1 clove garlic, minced
* 4 tsp. curry powder
* 1 head Cauliflower, cut in florets (4 1/2 to 5 cups)
* 1 large all-purpose Potato, peeled and diced (1 1/2 cups)
* 1 cup frozen Peas
* 1 3/4 cups vegetable broth
* 1 tsp. salt
* 1/2 cup canned crushed tomatoes or tomato puree
* 1/2 cup sour cream
* 2 1/2 Tbs. all-purpose flour

Directions

1. Prepare and refrigerate pastry. Lightly grease 10- or 11-inch deep-dish pie pan and set aside.


2. In 5-quart Dutch oven or flameproof casserole, heat oil over medium heat. Add Onion and cook, stirring often, until softened, 8 to 9 minutes. Stir in garlic and curry powder, reduce heat to low and cook, stirring, 1 minute.


3. Add vegetables, broth and salt and stir to mix well. Bring mixture to a boil. Cover, reduce heat, and simmer 4 minutes; stir in tomatoes.


4. In small bowl, mix sour cream and flour until smooth. Stir into vegetable mixture and simmer, uncovered, until thickened, 3 to 4 minutes. Transfer vegetables to prepared pie pan and let cool 15 minutes.


5. Preheat oven to 400ûF. On sheet of lightly floured wax paper, roll pastry into circle just slightly larger than pie plate. Invert pastry over pie pan, then peel off paper. Tuck edges of pastry inside edge of pan. Poke steam vents in pastry with knife. Bake until pastry is golden, 50 to 60 minutes. Let stand 10 minutes before serving.

Black Beans and Rice

Black Beans and Rice
Serves: 4

Ingredients

1 1/2 tablespoons vegetable oil
1/2 medium onion, chopped
2-3 cloves garlic, pressed or chopped fine
2 cups cooked rice, cooled to room temperature
1 15 oz. can black beans, or about 2 cups of home-cooked black beans
1 cup broccoli florettes, chopped
1 cup tomato, chopped
1/2 cup mozzarella cheese, grated
2 tablespoons fresh cilantro, chopped


Directions

1. Sauté onions and garlic in vegetable oil for about 3 minutes.

2. Add broccoli, beans and rice. Cover and cook, stirring occasionally, until broccoli turns bright green.

3. Gently stir in tomato and cilantro.

4. Sprinkle cheese over mixture and let melt.

Guacamole

Guacamole

Time: 15 minutes
Serves: 4

Ingredients

2 Ripe Avocados
1/2 cup chopped tomato
3 Tbsp chopped onion
Juice of half a lime
1/4 tsp salt


Directions

1. Cut each avocado in half lengthwise around the seed in the middle of the avocado.

2. Scoop the seed out of the middle with a spoon.

3. Use the spoon to scoop the avocado flesh into a bowl.

4. Mash the avocado with a fork until smooth.

5. Mix in the remaining ingredients until well combined.

Tips : Avocados must be ripe before they can be used for guacamole. A ripe avocado is black and slightly soft when touched.

Vegetable Lasagna

Ingredients

1 medium zucchini, sliced
1 cup mushrooms, sliced
1 medium onion, chopped
1 clove garlic, cut in small pieces
2, 8-ounce cans tomato sauce
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon pepper
1 large tomato, chopped
l cup low-fat cottage cheese
1 cup mozzarella cheese, shredded, (try part-skim)
6 lasagna noodles, uncooked


Directions

1.Preheat oven to 400 degrees F.

2.Mix zucchini, mushrooms, onions, and garlic with tomato sauce and seasonings in a saucepan. Cover; cook 15 minutes and set aside.

3.Mix cheeses and chopped tomato. Spread one-third of sauce over bottom of 8-by 8-inch baking dish. Add half of the uncooked noodles and half of cheese mixture. Repeat layers and end with a third layer of sauce.

4.Cover tightly with foil; bake 45 minutes. Remove from oven and let stand 5 minutes before serving.