Vegetarian Tex-Mex Pizzas

Happy Friday! It's been a long week 'round these parts, and even though Jacob and I both have to work over the weekend, I am excited for the chance to sleep in a little tomorrow morning and enjoy a little quality time with the husband and the pup. Running shorts, coffee, and sitting out on the porch will be involved.

Last night Jacob and I had an awesome dinner that I just had to share with you all. Mexican pizzas! These guys are so quick and easy to make, and can be topped with whatever ingredients you have on hand. Jacob would admit, he was skeptical of these guys at first, but I'm pretty sure he liked them, judging from the three inhaled. Also, I just remembered that the last recipe I posted was for enchiladas - I promise we eat things that don't involve tortillas, we've just been on a tex-mex kick lately, I guess.

This whole thing started when I found these organic refried black beans at Harris Teeter. I knew I could find a use for them.

Mushrooms, green pepper, and kale were sautéed and drained to be used as topping for the pizzas. I drained them after they were cooked because I didn't want any extra moisture to make the pizzas soggy. No one likes soggy pizza.

Fajita size flour tortillas were used.

Refried beans + veggies...

 + cheese...

I love using cucumber as a fresh and crisp topping for mexican dishes like this.

Salsa and sour cream are a must.

The finished product!

Along-side some steamed green beans and cauliflower. 

Vegetarian Tex-Mex Pizza Recipe

Serves 4

- 6 fajita size flour tortillas

- 1 can refried black or pinto beans

- 2 cups sautéed and drained veggies

- 1 tsp salt

- 1 tsp chili powder

- 1.5 cups shredded cheddar cheese

- 1 cucumber, peeled and diced

- Sour cream

- Salsa

Directions:

- Line a large sheet pan (or two small sheet pans) with aluminum foil for easy clean up.

- Place tortillas on the sheet pan(s).

- Divide the refried beans along the tortillas and spread on the tortillas.

- Once the veggies of your choice are cooked and drained, season with salt and chili powder.

- Top the pizzas with veggies and cheese.

- Bake at 400 degrees for 8-10 minutes or until the cheese is melted and pizzas are crispy.

- Serve with cucumber, sour cream, and salsa.

Summer Style Beans and Rice

Good morning! It's cool, crisp, and dry in Boone this morning. I'm loving it, and loving these hydrangeas that are keeping me company as I type. Who else thinks blue hydrangeas are just the best? Thanks to an awesome co-worker of mine who has given me access to her backyard flower collection anytime I want!

Beans and rice is one of our staple meals. We usually have some type of variation once a week. It's easy, cheap, healthy, and filling. I'll usually steam, grill or roast some veggies to go along side, maybe throw a little sour cream or guacamole one top. Since we're such bean and rice frequents, I always have a stock of canned beans on hand. They may cost a little more than the dried variety, but you can't beat the convenience. 

Secondly, I always have rice on hand. Brown and white. Lately, my new favorite is this short grain brown rice - it cooks up so well and has a great texture (some brown rice can become a little mushy upon cooking).

Since summer is in fully swing (which I still can't believe. It's almost AUGUST?!), I decided to turn our weekly favorite into a cool summer dish. More of a beans and rice salad, if you will. So, I gathered all the veggies I had in the fridge, and got to trimming and chopping.

The only things that I actually "cooked" for this dish were the zucchini/garlic, and rice. The zucchini needed just a few minutes to soften up and gain some flavor from the chopped garlic.

Want to know the best way to chop fresh garlic? Take however many clove you need, lay them on the cutting board, and use the flat side of a large knife to hit each clove. This will break the clove and make it easy to peel the husk off.

 While in Michigan a few weeks back, my Grandma gave me a cool little collection of infused olive oils and vinegars! I put the lemon infused oil to use in this recipe (and it was awesome), but it was by no means crucial to the dish. Regular lemon juice and regular olive oil together will work just fine. 

Kosher salt and freshly cracked pepper, two peas in a pod. Necessary in every kitchen.

Once all the little elements were thrown into one large bowl, I tossed it all together. Taste, season, taste, season. Perfecto! Great served cool or at room temperature. Even better with some sweet watermelon on the side.

Summer Style Beans and Rice Recipe:

Serves 6 as a side, 4 as a main dish

- 2.5 cups cooked brown rice (cooked according to package directions)

- Two cans of beans, rinsed and drained (I used black beans and garbanzos, but any will do)

- 1/2 cucumber, chopped

- 1/2 cup chopped carrots

- 1 green pepper, chopped

- 1 ear of corn, taken off the cobb (I use it raw - yum!)

- 1/4 cup red onion, chopped

- 1 small can sliced olives

- 1 cup zucchini and/or yellow squash, chopped

- 3 cloves garlic, chopped 

- 1 tbsp olive oil

- Dash of salt

Dressing Ingredients

- 1 lemon, juiced

- 3 tbsp olive oil

- 1 tsp salt

- 1/2 tsp pepper

- Grated parmesan (optional)

Directions:

- Saute' the zucchini/yellow squash and garlic over medium heat with a tablespoon or so of olive oil.

- Season zucchini/squash and garlic with a dash of salt and cook until just tender.

- Add beans, rice, and all other chopped veggies to a large bowl.

- Once the zucchini mixture has cooled, add it to the bean and rice mixture.

- Next, add all dressing ingredients.

- Taste the salad as you season and add more or less of your favorites.

- If you have any fresh herbs on hand, they would be a great addition at this point.

- Grated parmesan for a garnish and salty kick!

Cozy Winter Lunch

Somedays, ok most days, I crave a steaming bowl of soup paired with a hot grilled cheese sandwich for lunch. There is nothing better than coming in from the snow to something so comforting and cozy. A couple of days ago Jacob and I found ourselves in this very situation. I anticipated being cold after a morning of work outside, and threw together a quick soup in the crock pot right after breakfast. By lunch time, the soup had smelled up the house with aromas of hearty winter herbs and tomato. I forgot to take pictures of the soup making process, but it was a clean-out-the-cabinets kind of soup. 

The grilled cheese was spiced up a little with some avocado slices and a combination of cheddar and pepper jack cheeses. The grill pan we use gives the sandwich an extra special look! Make sure you start out with a hefty amount of butter in the pan. Mmm, toasty goodness.

A nice big salad on the side...

And that's a meal!

 Clean-Out-The-Cabinets-Soup for a Cold Winter Day Recipe

- 1 medium onion, diced

- 2 to 3 cloves of garlic, minced

- 1/2 green pepper, diced

- 1 can black beans, rinsed and drained

- 1 can kidney beans, rinsed and drained

- 1/2 cup lentils (any variety will work, I like brown lentils)

- 1/4 cup brown rice or rice blend

- 2 cans diced tomatoes

- 1 cup water

- 1/2 tsp dried rosemary

- 1/2 tsp dried sage

-Salt and pepper to taste

- Parmesan cheese for garnish

Directions:

- Add all ingredients except the parmesan cheese to a crockpot.

- If the soup seems to dry, add water as needed.

- Set the crock pot on high for 3-4 hours or low for 6-8 hours

- Garnish with parmesan cheese and serve steaming along side grilled cheese sandwiches!