Recipes

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Spanish Veggie Scramble

Ingredients:

2 cucharaditas de aceite de oliva
2 huevos
1/3 taza de verduras frescas o congeladas, picadas (espinaca, col rizada, acelgas, chiles, pimientos, chícharos, cebolla, calabaza de verano)Sal y pimienta al gusto

Instructions:

Saltear los vegetales en la cocina con una porción de mantequilla o con una cucharadita de aceite de oliva. Póngalos en un recipiente mediano.
Agregue 1 cucharadita de mantequilla o aceite de oliva a la sartén, añada los 2 huevos y revuélvalos sobre fuego medio.
Cuando los huevos estén cocinados parcialmente, añada las verduras. Cocine los huevos hasta que estén listos. Añada una pizca de sal, pimienta, y las guarniciones deseadas
Huevos Revueltos con Verduras
Ingredientes:
Instrucciónes:

Spanish Frittata

Ingredients:

2 russet potatoes (peeled and cut into
1 inch cubes)
6 eggs
2 teaspoons vegetable oil
1 medium yellow onion (peeled and chopped)
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper

Instructions:

Preheat oven to 400 degrees.
Cover potatoes in cold water.
Boil until easily pierced with a knife.
Drain potatoes well and set aside.
Whisk together eggs, salt, and pepper.
In an oven-safe skillet, heat oil over medium-high heat.
Add onion and cook about 5 minutes, until soft.
Add the cubed potatoes.
Pour egg mixture over potatoes and onions.
Shake gently to prevent sticking, and use a spatula to spread mixture out evenly.
Lower to medium heat and cook about 7 minutes.
Transfer skillet to the oven and cook until the frittata is completely set, about 5 minutes.
Gently loosen frittata from pan, and flip onto a plate.
Cut into wedges and serve warm.

Southwestern Stuffed Potatoes

Ingredients:

2 medium potatoes
1/2 cup shredded cheese
1 cup black beans (drained and rinse)
1 cup canned corn (drained)
1 cup salsa

Instructions:

Scrub potatoes well.
Poke each potato with a fork 3-4 times.
Microwave on high for 5 minutes.
Turn potatoes over, and microwave for another 3-5 minutes, or until easily pierced with a fork.
Set aside.
In a microwave safe bowl, combine beans, salsa, and corn.
Microwave for 2-3 minutes, stirring occasionally, until heated through.
Cut potatoes in half lengthwise and flatten with a fork.
Divide bean mixture between the 4 halves.
Sprinkle with cheese and serve warm.

Southwestern Lentils

Ingredients:

1/2 cup lentils, dry1-1/2 cups water
1 tsp olive oil
1 onion, diced
1 clove garlic, minced
1 tsp cuminred chili peppers to taste
1/2 tsp chili powder
1 cup tomato, diced
Salt, to taste
2 Tbsp cilanto, chopped

Instructions:

In a small pot, combine the lentils and 1-1/4 cups water.
Bring to a boil, reduce heat to low and cook uncovered until tender, about 30 minutes.
Heat olive oil in a medium skillet.
Add diced onions and garlic.
Cook for 3-5 minutes or until tender.
Stir in cumin, red chili pepper, and chili powder.
Reduce heat to low and cook for 2 minutes.
Add onion/garlic mixture to cooked lentils.
Add 1/4 cup water, tomatoes and salt. (OR use canned diced tomatoes without draining).
Bring to a boil over high heat.
Reduce heat to low and simmer uncovered for 20 minutes.
Stir in cilantro.
Enjoy!
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

Tomatoes

Tomatoes are a great source of: Vitamins A & C - help our bodies heal and stay healthy.Fiber - helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.Potassium - a type of electrolyte, helps build muscle and keeps your heart healthy. Lycopene - gives tomatoes their red color. It keeps our eyes healthy and protects our cells from damage caused by normal body functions and environmental factors.

Instructions:

Choose tomatoes with bright red color and smooth skin.
Store in a cool, dark place, stem-side down.
Storing tomatoes in the refrigerator will change the flavor and texture.
Best left on counter.
When ripe, will keep for several days.
Rinse well in clean water before eating or cooking.
Use a serraded knife to cut; remove the core and stem.
Eat raw, baked, broiled, grilled, or sauteed; microwave covered for 3-4 minutes.

Summer Squash

Summer Squash is a great source of:

Instructions:

Choose squash small to medium in size with shiny, tight skin.
Comes in many varieties and can be substituted for each other in cooking.
Unlike winter squash, you can eat the skin and seeds in summer squash.
Store at room temperature on the counter, rather than in the refrigerator.
Will stay good for 1-4 days.
Wash and trim ends when ready to eat.
Squash can be eaten raw, grilled, boiled, steamed, sautéd, or roasted.
Just toss lightly in canola or olive oil, salt, pepper & enjoy!
B Vitamins help our cells grow and stay healthy.
Vitamin C keeps our immune system strong and helps our bodies heal quickly.
Riboflavin is a B vitamin that helps our body change carbohydrates into energy and is important for body growth and eye health.

Stone Fruit

Vitamin A keeps our eyes working, our immune system strong, and our cells growing.Vitamin C keeps our immune system strong and helps our bodies heal quickly.Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. Stone fruits are great sources of:

Instructions:

What are Stone Fruits? How to StoreLet firm fruit ripen on the counter.
Once fruit is ripe, store in refrigerator for 1 week.
Wash before eating.
Can be eaten raw.
Remove or avoid pit.
Roast in oven at 350˚ for 15-20 minutes and top with cinnamon and vanilla yogurt for a delicious dessert.
How to Eat

Spaghetti Squash

Instructions:

How to Cook (Oven): Prep it: Wash squash, cut it in half longways, and scoop out seeds with a spoon.
Season: Drizzle inside with a little olive oil and sprinkle with salt and pepper.
Bake: Place halves cut-side down on a baking sheet.
Roast in a 400°F oven for about 30-45 minutes until tender.
Check: A fork should slide in easily-but don't overcook or it gets soggy.
Shred: Once it cools a bit, use a fork to gently pull out the spaghetti-like strands.
A winter squash with flesh turns into long, noodle-like strands when cooked -like spaghetti!
How to Cook (Microwave):Cut in half lengthwise, scoop out seeds.
Place cut side down in microwave safe dish with 1/2 cup water.
Microwave for 15 minutes or until flesh is tender.
Use fork to shred into strands.
High in Fiber, vitamin C, B vitamins, beta-carotene, potassium, and manganese.
Use it in place of pasta: serve with tomato sauce, pesto, cheese, or meatballs.
Stuff the squash shell with cheese, veggies, or chicken and bake again.