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.

Carrots

Carrots are great sources of: Beta carotene is converted to Vitamin A which keeps our eyes working, our immune system strong, and our cells growing.Antioxidants help protect our cells from damage due to normal body functions and environmental factors.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. Vitamin K 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.

Instructions:

How to StoreCarrots can be stored for several weeks.
Store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel.
Keep them away from apples, pears, potatoes, and other fruits and vegetables.
Don't store on the counter at room temperature.

Cantaloupe

Cantaloupes are Great Sources of: Vitamin C & Beta Carotene keep our immune systems strong and help our bodies heal quickly.Fiber & Water help with healthy digestion, and keep us feeling full and hydrated. Fiber is good for our hearts, too!Folate, or folic acid, helps our tissues grow and our cells work.Potassium, a type of electrolyte, helps build muscle and keeps our heart healthy.

Instructions:

Ready to eat when color is light yellow-orange with little to no green.
Ripe cantaloupe should smell sweet and a little musky.
To eat, cut in half length-wise.
Scoop and discard seeds.
Remove rind with knife and cut in medium-small chunks.
Best served chilled.

Cabbage

Cabbage is a great source of : Vitamin C helps keep our immune system strong. Vitamin K helps our bodies heal quickly.

Instructions:

How to store: Keep cabbage in refrigerator drawer.
Store covered or wrapped in plastic wrap, especially after cutting.
Can be kept for several weeks or until it begins to turn brown and mushy.
How to use: Can be eaten raw.
Use in salads or cole slaw.
Remove the outer leaves and rinse head of cabbage before cutting.
Cabbage can be cooked many ways.
If it becomes wilted, it may be freshened by soaking in cold water before cooking.
Saute in a skillet, roast in the oven, or add to soups, stews, or stir-fry.

Butternut Squash

This winter squash is a great source of fiber, vitamins, minerals, and antioxidants.

Instructions:

How to Roast:Slice the squash in half and scoop out the seeds.
Peel the skin or leave it on and scoop out flesh after baking.
Cut the squash into cubes of roughly the same size, then toss with olive oil, salt and any other seasoning you'd like to add.
Arrange on a lined oven tray in a single layer, then roast at 400 degrees for 40 minutes, giving cubes a stir halfway through.
Butternut squash can be used in a variety of dishes.
It is often roasted, baked, or pureed for soups, sauces, and casseroles.
Can be used in salads, pasta dishes, breads, and desserts.