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.

Okra

Okra is a great source of: Fiber - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy, too.Vitamins A, B, C, & K, which are vital for immune health and healing.Folate, or folic acid, helps our tissues grow and our cells work. Especially important for pregnant women.

Instructions:

Choose okra that is bright green and firm.
Avoid okra that is moldy, limp, or dried out.
Keep okra in a plastic bag in fridge for 2-3 days.
Before cooking, wash with cold water.
Toss okra with a small amount of olive oil and salt before roasting, grilling, baking, broiling, or air frying.
Use in gumbo, curries, sautes. soups, or as a side dish.

Mango

Mangoes are great sources of: 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.Vitamin E protects cells in our body from damage and keeps our immune system healthy.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.

Instructions:

How to Prepare: Clean mangoes by rinsing under cool running water and scrubbing with a brush or rubbing with your hands.
Dry with paper towels or air dry.
While holding the mango with the stem at the top, slice down just to the side of the stem.
Then make another slice, parallel to the first, on the other side of the stem.
Your goal is to create two halves, leaving the pit in the center slice.
Next, add vertical and horizontal cuts to each half to create a grid, without slicing all the way through the skin.
Finally, use a knife, spoon, or glass to scoop out the cubes of mango.
OR: You can also remove the skin by using the tip of a sharp knife to make 4-6 shallow cuts in the skin from the top almost to the stem end of the mango.
Peel back the skin as you would a banana and eat around the pit.

Lentils

Lentils are great sources of: Fiber Folate, or folic acidIron Protein

Instructions:

Store dried lentils in an airtight container in a cool, dry, dark place.
Dried lentils can last for up to 1 year.
Store cooked lentils in an airtight container in the refrigerator for up to 1 week.
Lentils are quick and easy to cook and don't require soaking.
Wash lentils and pick out any debris.
Drain and put them into a pot.
Use a ratio of 1 cup of lentils to 2 cups of water.
Add seasonings if desired, but don't add salt yet.
Bring to a rapid simmer over med-high heat and then reduce to a low simmer.
Cook uncovered for 20-30 minutes.
Lentils are done as soon as they're tender.
Strain and add salt, if desired.
Serve them warm over brown rice or cold over a green salad.

Hot Peppers

Hot peppers are great sources of: 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.

Instructions:

Look for firm, shiny, bright colored peppers with no browning or soft spots.
Store peppers in plastic bag in refridgerator for 3-4 days.
Cut off the stem and halve the pepper; remove seeds and membrane to decrease the heat.
Sauté or roast.
You can also microwave peppers in covered dish with a little water for 4-6 min or until tender.
Jalapeño, Habanero, Serrano, Anaheim, Chilies