Texas Coleslaw

Here's another great salad we had tonight.  This recipe came from the Betty Crocker website.  It was really good!  And there's no mayo in it.  It still is creamy and saucy and has a nice twist with the cumin and lime.  The only changes I made were to use one red pepper diced and 2 cups frozen corn, cooked and then cooled with cold water, instead of the two cans of Green Giant Mexicorn.  Lots of color and flavor!  We had this with open-faced Black Bean Burgers and it was perfect!

Texas Coleslaw

1 bag (16 ounces) coleslaw mix
1/2 cup chopped fresh cilantro
2 cans (11 ounces each) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
(or 2 cups frozen corn, cooked and then cooled in cold water and 1 red pepper, diced)
1/4 cup vegetable oil (or olive oil)
3 tablespoons lime or lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon salt

Toss coleslaw mix, cilantro and corn in very large (4-quart) bowl. Place oil, lime juice, cumin and salt in tightly covered container; shake well. Pour over coleslaw mixture; toss.

Cover and refrigerate 1 to 2 hours to blend flavors.

Makes 16 servings (1/2 cup each)

Variation

If your family likes foods hot and spicy, add 1 jalapeño chili, seeded and finely chopped, to the coleslaw mixture.

Did You Know...

Mysteriously, coleslaw always seems to shrink in the refrigerator! This version also shrinks a bit in the fridge, and as is typical with vinaigrette-based slaws, some of the cabbage pieces become translucent during storage.

Italian Pasta Salad with Tomato Basil Artichoke Dressing

Last night I had a jar of marinated artichoke hearts that were needing to be used so I invented this little keeper.  I normally don't buy the marinated artichokes but somehow I guess I grabbed the wrong thing during one of my shopping trips.  It turned out so yummy and creamy and full of flavor.  I added lots of fresh basil from my garden.  Sooo delicious!  The fresh garlic does add a bit of "spice" to this so if you want a little less kick you might want to use the minced garlic you can buy in jars.  I'm sure this would be just as good with regular artichoke hearts instead of the marinated ones as well.  They get all blended up anyway.  I served this over a pile of spinach leaves.  Great summer salad!

Italian Pasta Salad with Tomato Basil Artichoke Dressing

1 (16 oz.) package Penne Rigate pasta
1 (12 oz.) jar marinated artichoke hearts, drained
Fresh basil-about 8-10 leaves for sauce and 8-10 for salad, chopped
1 large clove of garlic
1 Tbsp. olive oil
2 large vine ripened tomatoes, dice one and set the other aside
1 large cucumber, diced
1 can olived, sliced
Pepper to taste (and salt if you want.  I didn't add any.)

Cook pasta according to directions on package.  Cool.  (I soak mine in the pot with lots of ice and cold water if I'm in a hurry.  Just drain off when ice cold.) 

In a food processor, combine artichoke hearts, garlic, about 10 basil leaves, and a large tomato (not the diced one.  That goes in the salad.)  Blend until smooth and creamy.  While machine is running drizzle in olive oil.

In a large bowl combine pasta, olives, cucumber, diced tomatoes, and chopped basil.  Pour artichoke sauce over top and mix well.  Add salt and pepper to taste.  Serve cold.

Black Bean Taco Salad With Lime Vinaigrette

This is really good.  I love the vinaigrette with it.  I was all ready to make this and went to get my green pepper and it had gone bad.  Bummer.  So I substituted a large zucchini and it was great!  I'm sure a green pepper in there would be great, too, but now that I've had it with zucchini I think it will always have to be in there.  I also added a small avocado to the vinaigrette which made it very creamy.  You could omit this or chop it up and mix it with the salad instead or leave it out entirely.  I served this salad over greens in my baked taco salad bowls and dinner was a big hit!  You could also serve it in soft tortillas, as a filling for pita bread, or as a salad with crushed tortilla chips on top.

Black Bean Taco Salad With Lime Vinaigrette

Vinaigrette

1/4 cup chopped tomato

1/4 cup chopped fresh cilantro

2 tablespoons olive oil

1 tablespoon cider vinegar

1 teaspoon grated lime peel

1 tablespoon fresh lime juice

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

1/4 teaspoon black pepper

1 garlic clove, peeled

1 small avocado, optional

Salad

1 cup chopped tomato

1 large zucchini, chopped (and/or 1 cup chopped green pepper)

1/2 cup finely diced red onion

1 cup frozen corn, partially cooked, rinsed with cold water and drained

1 (15 ounce) can black beans, rinsed and drained

lettuce greens, torn into bite-sized pieces or shredded

crushed tortilla chips, optional

-To prepare vinaigrette: combine first 11 ingredients in a blender or food processor, process until smooth.  Add avocado if desired.

-To prepare salad: combine all chopped veggies except lettuce.  Pour vinaigrette over top and toss well to coat.  

-Serve on a bed of lettuce greens.  Top with crushed tortilla chips if desired.  Also great in soft tortillas, taco salad bowls, or as a filling for pita bread.

Baked Taco Salad Bowls

These couldn't be easier and they are very crunchy and much healthier than the fried variety.  I use smaller tortillas, probably around 8", because they are more kid sized but you can use 10" or bigger as well.  Six 8" tortillas fit just right on my big sheet cake pan.  You might have to cook fewer at a time depending on how big your tortillas are and how big your molds are.  I use little ceramic ramekins turned upside down for my molds.  You can also use empty metal cans or oven safe glass bowls.  These can be cooked in advance and stored in an airtight container after they have cooled completely.

Baked Taco Salad Bowls

Whole wheat flour tortillas
cooking spray
salt

Preheat oven to 425 degrees.  Place up to 6 tortillas between damp paper towels on a microwave safe plate and microwave for 30-45 seconds, until steamed.  Arrange 6 empty metal cans or mold of your choice on a large sheet cake pan.  Drape steamed tortillas over molds and press sides down to form folds.  Spray with cooking spray and sprinkle with salt if desired.

Bake taco salad bowls in 425 degree oven for 7 minutes.  Remove taco bowls from forms and turn right side up on baking sheet.  Place back in oven for about 3 minutes.  Let cool on rack.  Repeat until desired amount of bowls have been baked.

Cauliflower and Zucchini Hash over Israeli Couscous

This is a variation of a recipe I found in my June 2011 Better Homes and Gardens magazine.  I don't know if you could really even call it a variation because it was quite the variation.  If you have the magazine you might recognize it by the fact that it has Israeli Couscous and zucchini in it and that's about it.  It was more of an "inspiration" I guess.  Their recipe had zucchini and mangoes and was totally different.  Ha.  But this "variation" was soooo good!  (How many times can I say variation in one post?  That is the question!)  I love the big Israeli Couscous.  It has the best chewiness and texture.  Very fun.  Did you know couscous is actually a pasta?  I found mine in the bulk bins at our new Super Kroger.  I had actually already bought some before I even found this recipe because it looked so good.  I just had to try it.  I used my food processor to chop up my veggies and that saved a lot of time.  The pink things in the picture are grapefruit slices.  We all looove grapefruit and I have to say it was super yummy with this dinner.

Cauliflower and Zucchini Hash over Israeli Couscous

1 head cauliflower, finely chopped
2-3 zucchinis, finely chopped
1/2 cup onion, finely chopped
1/2 tsp. chipotle chili pepper seasoning (this does add a lot of heat so you might want to start with less)
1 Tbsp. minced garlic
juice of 1 lime
salt & pepper to taste
sliced avocado
2 cups large Israeli Couscous
1 Tbsp. olive oil
2 1/2 cups water or broth (I used vegetable broth.  Gives it a really good flavor.)

In large saucepan, heat 1 Tbsp. olive oil.  Add the couscous to the pan and sauté for about three minutes or until lightly toasted. Stir in water or vegetable broth.  Reduce heat to a simmer, cover and cook for eight to 10 minutes.

Meanwhile,  sauté chopped zucchini, cauliflower, onion and garlic until tender crisp.  Add broth or water as needed.  Squeeze juice of 1 lime over top.  Add chipotle seasoning, salt & pepper to taste.  Serve warm over warm Israeli Couscous with sliced avocado on top.