South of the Border Pizza

I made this pizza for the first time in a few years, and it is still as great as I remember!

South of the Border Pizza

The Best 125 Meatless Main Dishes, Susann Geiskopf-Hadler and Mindy Toomay

Dough for 1 pizza

1 cup black beans (I use whole 15-ounce can)

1/4 cup water or bean cooking liquid

1 minced green onion

1/2 teaspoon cumin

1/2 teaspoon chili powder

1 garlic clove, minced

1/8 teaspoon salt (I did not use)

A few grinds of black pepper

1 1/4 cups monterey jack cheese (I used mozzarella)

1/2 cup fresh cilantro, minced

1 (4 1/2-ounce) can diced green chilies, drained

1 (2 1/4-ounce) can sliced black olives, drained

2 medium fresh tomatoes, sliced

1 medium avocado, sliced

Preheat oven to 5ooF.

Roll out pizza dough into a 12-inch circle.

Place beans and water in bowl of food processor, along with the green onions, cumin, chili powder, garlic, salt and pepper. Puree until smooth.

Spread Bean mixture over prepared crust. evenly distribute cheese, cilantro, chilies, and olives. Arrange the tomato slices over everything.

Bake for 10-15 minutes, until the cheese is melted and the crust is golden.

Arrange avocado slices on the pizza.

6 servings

Curried Vegetables with Dahl

This was a nice and healthy meal, full of those Indian flavors that I love. Although I don't have a picture of it, I am going to include the recipe for the rice that I served with it - it was sooo good!

Curried Vegetables with Dahl

Moosewood Restaurant Cooks at Home, The Moosewood Collective

1 1/2 cups red lentils or yellow split peas

4 or 5 cups water

1 onion, chopped (about 1 cup)

1 fresh green chile, minced (I used a jalapeno, seeded)

3 tablespoons vegetable oil or ghee (clarified butter)

2 sweet potatoes, peeled and diced (about 4 cups)

1 tablespoon mild curry powder

1 teaspoon ground cumin

2 tablespoons grated fresh ginger root

2 cups water

1/2 head cauliflower (about 4 cups florets)

2 green or red bell peppers, chopped (about 2 cups)

10 ounces fresh spinach

2-3 tablespoons fresh lemon juice

Salt to taste

Rinse the lentils or split peas. Lentils cook faster and absorb less water than split peas, so use 4 cups of water for lentils, 5 cups of water for split peas. In a covered saucepan, bring the water and lentils or peas to a boil. reduce heat, uncover, and simmer for about 30 minutes, until tender.

In a large soup pot, saute the onion and chile in the oil for several minutes. Add the sweet potatoes, curry powder, cumin, and ginger and continue to saute for 2 to 3 minutes, stirring often. Pour in the 2 cups of water. Cut the cauliflower into florets and add to the pot. Add the bell peppers, cover, and simmer for 10 minutes.

While the vegetables simmer, rinse, stem, and coarsely chop the spinach. Pour the lentils or peas and their cooking liquid into a blender or food processor, and puree for 2 to 3 minutes to make a smooth dahl. When the cauliflower is tender, stir in the spinach, the dahl and the lemon juice. Simmer just until the spinach has wilted. Add salt to taste, and serve immediately.

4 to 6 servings

Coconut Basmati Rice

Moosewood Restaurant Cooks at Home, The Moosewood Collective

1 1/4 cups water

1 cup white basmati rice

1/2 cup coconut milk

1/2 teaspoon turmeric

1/4 teaspoon salt

1 piece cinnamon stick (1-1 1/2 inches)

1/4 cup dried currants or raisins

1 dried chile (optional) (I didn't use)

In a heavy saucepan with a tightly fitting lid, bring the water to a boil. While the water heats, rinse the rice well. When the water boils, stir in the rice and all of the remaining ingredients. Return to a boil. Stir, cover, reduce the heat to low, and simmer for 15 minutes. Remove the cinnamon stick and the optional chile, stir to fluff the rice, and serve.

3 to 4 servings

Iberian Meat Loaf

This was a nice change from a standard meat loaf. However, it was just a little bit dry, so next time I would either use ground dark meat turkey or a very lean ground beef. I served it with Spanish rice.

Iberian Meat Loaf

Cooking Light, March 2006

1 1/2 pounds ground turkey breast
1 (8-ounce) can tomato sauce, divided
1 cup chopped onion
1/2 cup dry breadcrumbs
1/2 cup chopped fresh parsley
1/3 cup sliced pitted manzanilla (or green) olives
1 1/2 teaspoons paprika
1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
2 large egg whites
1 garlic clove, minced
Cooking spray

Preheat oven to 350°.

Combine turkey, 1/2 cup tomato sauce, and remaining ingredients except cooking spray in a large bowl.

Shape mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 1/2 cup tomato sauce evenly over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 165°. Let stand 10 minutes. Cut loaf into 12 slices.

6 servings

Pulled Chicken Sandwiches with Mango Slaw

These were good. While I do have a pulled chicken sandwich recipe that I like better, I would definitely make these again simply because of how quick they are to make. Next time, though, I would probably make some more of the chicken mixture because the portion size was just a bit small for a hungry husband :)

The coleslaw was really good, too. My 6 1/2-year-old daughter, Ella, thanked me for putting mango in it!

Black Pepper and Molasses Pulled Chicken Sandwiches

with Mango Slaw

Cooking Light, November 2009

3 tablespoons ketchup

1 tablespoon cider vinegar

1 tablespoon prepared mustard

1 tablespoon molasses

3/4 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground ginger

12 ounces boneless, skinless chicken thighs, cut into 2-inch pieces

4 sandwich rolls, cut in half horizontally

12 dill pickle chips

Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups of meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.

Mango Slaw:

4 cups packaged coleslaw mix

1 cup chopped mango

1/4 cup vertically sliced red onion

1/4 cup canola mayonnaise (I used light mayonnaise)

1 tablespoon cider vinegar

1 tablespoon sugar

1/4 teaspoon salt

Combine all ingredients in a large bowl. Toss well.

4 servings

Potato and Chickpea Salad

This potato salad was really good, but I think next time I would cut down on the garlic - it was just a little bit too strong. We had it with barbecued chicken, but I would even serve it as a main dish with some bread.

Potato and Chickpea Salad

Vegan Italiano, Donna Klein

1 1/2 pounds small red-skin potatoes

1/4 cup low-sodium vegetable broth

2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

4 cloves garlic, finely chopped

1/2 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

3 medium plum tomatoes, chopped

1/2 medium red onion, finely chopped

1 (16-ounce) can chickpeas, rinsed and drained

1/4 pound fresh spinach or arugula leaves, chopped (optional) (I didn't use)

Place the potatoes in a large saucepan or medium stockpot with salted water to cover; bring to a boil over high heat. Reduce the heat to a gentle boil and cook until the potatoes are just tender, about 15 minutes, depending on size. Drain and set aside to cool slightly.

Meanwhile, in a large bowl, whisk together the broth, oil, vinegar, garlic, salt and pepper. Stir in the tomatoes and onions. Let stand a few minutes to allow the flavors to blend.

As soon as the potatoes are cool enough to handle, yet still quite warm, cut them in half or in quarters, depending on size. Stir the dressing a few times, and add the warm potatoes along with the chickpeas and spinach (if using). Toss gently until the potatoes are thoroughly coated. Serve warm or at room temperature. Alternatively, let cool to room temperature and refrigerate a minimum of 3 hours, or up to 2 days (or overnight if using spinach), and serve chilled or return to room temperature.

6-8 servings

Slow and Easy White Bean Cassoulet

When I saw this recipe posted on the Cooking Light Message Boards, I immediately put it on my menu for this week. Not only is it wallet-friendly, but since it is made in a slow-cooker I was able to throw it together in the morning, freeing up my (usually hectic) afternoon a little bit.

I was really good, and I would definitely made it again. I served it with crusty bread and a green salad.

Slow and Easy White Bean Cassoulet

Fresh from the Vegetarian Slow Cooker, Robin Robertson

2 tablespoons olive oil

1 large yellow onion, chopped

2 large garlic cloves, minced

8 ounce baby carrots, halved (I used 2 regular carrots, chopped)

3 cups cooked, or 2 (15-ounce) cans, Great Northern beans, drained and rinsed

1 (28-ounce) can diced tomatoes, undrained

1 tablespoon tomato paste

1/2 cup vegetable stock

1/4 cup white wine

2 bay leaves

2 teaspoons dried thyme

Salt and freshly ground black pepper

1/2 cup dried breadcrumbs

1 tablespoon chopped fresh parsley

Heat one tablespoon of the oil in a large skillet over medium heat. Add onion, carrots and garlic, cover, and cook until softened, about 5 minutes.

Transfer onion mixture to a 4 quart slow cooker. Add beans, tomatoes, tomato paste, stock, wine, bay leaves and thyme. Season with salt and pepper. Cover and cook on low for 8 hours.

When cassoulet is nearly ready to serve, lightly toast the breadcrumbs in the remaining tablespoon oil in a small skillet over medium-high heat.

To serve, remove and discard bay leaves, top with the toasted breadcrumbs, and garnish with the parsley.

4-6 servings

Cauliflower Soup with Parsley

This soup got a "WOW!" reaction from Chaim. It really was that good! Even the kids loved it. I can't wait to make this again!

I pureed all of it since I wanted a creamy soup.

Cauliflower Soup with Parsley

Vegan Italiano, Donna Klein

1 large head cauliflower (about 2 pounds), cored and cut into 1/2-inch florets

1/4 cup extra-virgin olive oil

4 large cloves garlic, finely chopped

1/4 teaspoon red pepper flakes, or to taste (I used about 1/8 teaspoon)

4 cups low-sodium vegetable broth

1/2 teaspoon salt

Freshly ground black pepper, to taste

1/4 cup finely chopped fresh flat-leaf parsley

Bring a medium stockpot filled with salted water to a boil over high heat. add the cauliflower and cook until just tender, 4 to 5 minutes. Drain well and set aside.

Place the oil in the stockpot and heat over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly, 1 m minute. Reduce the heat to medium-low and add the cauliflower; cook, stirring often, until beginning to brown, about 5 minutes. Add the broth, salt, and black pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, 10 minutes. transfer about two-thirds of the soup to a food processor fitted with a knife blade, or to a blender (I used an immersion blender right in the pot). Process until smooth and pureed. Return mixture to the pot and stir in the parsley. Cook over low heat until heated through. Serve hot.

6 servings