Vegetarian Texas Tacos

Perfect for summer entertaining, a quick cottage lunch, or a fabulous vegetarian meal for busy families on the go…

Vegetarian Texas Tacos
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Ingredients
  1. VEGETARIAN TEXAS TACOS
  2. 1 Tbsp. vegetable oil 15 mL
  3. 1 medium onion, minced 1
  4. 3 garlic cloves, minced 3
  5. 4 tsp. ground cumin 20 mL
  6. 4 tsp. chili powder 20 mL
  7. 2 19 oz. (540 mL) cans black or pinto beans, drained, rinsed 2
  8. 3⁄4 cup medium salsa 175 mL
  9. 1⁄2 cup frozen kernel corn 125 mL
  10. salt & pepper to taste
  11. 1⁄2-1 tsp. crushed red pepper 2-5 mL
  12. 3⁄4 cup grated Monterey Jack cheese 175 mL
  13. 1⁄4 CUP grated cheddar cheese 60 mL
  14. about 10 flour tortillas 410 g
  15. Toppings (use 3 or more plus salsa)
  16. TOPPINGS
  17. 1 medium diced zucchini 1
  18. shredded lettuce
  19. 2 small avocados, diced & tossed 2
  20. with a splash of lime juice
  21. grated Cheddar cheese
  22. chopped onion
  23. diced red or yellow pepper
  24. diced fresh tomatoes
  25. salsa
Instructions
  1. PREHEAT OVEN TO 350°F (180°C). HEAT OIL IN A LARGE FRYING PAN OVER MEDIUM HEAT. ADD ONION AND GARLIC AND COOK, STIRRING OCCASIONALLY, UNTIL ONION IS TRANSLUCENT, ABOUT 5 MINUTES. ADD CUMIN AND CHILI POWDER AND STIR UNTIL THEY ARE AROMATIC, ABOUT 1-2 MINUTES LONGER. ADD BEANS AND SALSA AND MASH WITH A POTATO MASHER TO A CONSISTENCY THAT IS TO YOUR LIKING. ADD CORN AND SEASON WITH SALT, PEPPER AND CRUSHED RED PEPPER.
  2. PUT MIXTURE IN A CASSEROLE AND SPRINKLE CHEESES ON TOP. BAKE FOR 15-20 MINUTES OR UNTIL CHEESE MELTS. WARM TORTILLAS IN OVEN AND LET YOUR FAMILY DO THEIR OWN WRAPPING AND TOPPING. PASS THE SALSA.
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Pasta with Peppers

The perfect pasta dish for a harried work week – just a few ingredients but loads of flavor

Pasta with Peppers
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Ingredients
  1. 4 peppers (use mixture of red, green and yellow)
  2. 1/3 cup olive oil
  3. 3 garlic cloves, minced
  4. 1/2 lb. spaghettini
  5. 2 cups grated Asiago or freshly grated Parmesan cheese
Instructions
  1. Cut peppers into strips. Saute in oil with garlic. Cook pasta according to package directions. Drain. Pour pepper-oil mixture over hot pasta and toss with grated cheese. Serves 4 as a side dish.
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Pear & Cambozola Pizza

Favourite oxymorons: Temporary tax increase, tight slacks, twelve-ounce pound cake, exact estimate.

Pear & Cambozola Pizza
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Ingredients
  1. 12″ pizza crust (see Fast and Easy Pizza Crust – That’s Trump – pg.96) or purchased pizza crust 30cm
  2. olive oil to brush on crust
  3. 1 – 14 oz. can pears, drained and sliced in thin strips 398ml
  4. 2 Tbsp. toasted pine nuts 30ml
  5. 3 oz. Cambozola cheese, sliced or crumbled 85g
  6. freshly ground pepper
Instructions
  1. Preheat over to 450F (230C). Brush crust with olive oil, arrange pears on crust in pinwheel pattern, sprinkle with pine nuts, top with cheese and sprinkle of pepper. Bake 10-15 minutes, until crust is golden.
  2. Another Good Idea: For apple and Brie pizza, saute’ sliced apples in butter and brown sugar. Sprinkle with cinnamon. Dot pizza crust with broken pieces of Brie chesse, arrange apples on top and sprinkle with chopped walnuts and fresh rosemary. Bake as above.
Instructions
  1. Preheat over to 450F (230C). Brush crust with olive oil, arrange pears on crust in pinwheel pattern, sprinkle with pine nuts, top with cheese and sprinkle of pepper. Bake 10-15 minutes, until crust is golden.
  2. Another Good Idea: For apple and Brie pizza, saute’ sliced apples in butter and brown sugar. Sprinkle with cinnamon. Dot pizza crust with broken pieces of Brie chesse, arrange apples on top and sprinkle with chopped walnuts and fresh rosemary. Bake as above.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 123), That’s Trump (Page: 97)
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Gourmet Macaroni & Cheese

Comfort Food.

Gourmet Macaroni & Cheese
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Ingredients
  1. 2 1/2 cups macaroni (625 ml)
  2. 1/4 cup butter (60 ml)
  3. 1/4 cup flour (60 ml)
  4. 2 cups milk (500 ml)
  5. 1 tsp. salt (5 ml)
  6. 1 tsp. sugar (5 ml)
  7. 1/2 lb. processed cheese, cubed (250 g)
  8. (Velveeta)
  9. 2/3 cup sour cream (150 ml)(fat free
  10. is fine)
  11. 1 1/3 cups cottage cheese (325 ml)
  12. 2 cups grated old cheddar cheese (500 ml)
  13. 1 1/2 cups soft breadcrumbs (375 ml)
  14. 2 Tbsp. butter (30 ml)
  15. paprika
Instructions
  1. Cook and drain macaroni and place in a 2 1/2 quart (2.5 L) greased casserole. Melt butter over medium heat; stir in flour; mix well. Add milk and cook over medium heat, stirring constantly until sauce thickens. Add salt, sugar and cheese. Mix well. Mix sour cream and cottage cheese into sauce. Pour over macaroni. Mix well. Sprinkle cheddar cheese and crumbs over top. Dot with butter and sprinkle with paprika. May be frozen at this point. Bake at 350F (180C) for 45-50 minutes. Serves 6.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 145), Grand Slam (Page: 135)
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The face of a child can say it all – especially the mouth part of the face.

Vegetable Couscous

This recipe is incredibly flexible…. if you’re a vegetarian, simply use vegetable broth otherwise use chicken broth and serve this couscous dish with grilled chicken breasts that have been marinated in Italian dressing

Vegetable Couscous
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Ingredients
  1. Vegetable Couscous
Ingredients
  1. 1 onion, chopped
  2. 1 red pepper, chopped
  3. 1 green pepper, chopped
  4. 2 Tbsp. olive oil
  5. 1-2 garlic cloves, minced
  6. 1 1/2 tsp. paprika
  7. 1/4 tsp. cayenne pepper
  8. 2 cups chicken or vegetable broth
  9. 3 – 4 roma tomatoes, chopped
  10. 1 cup frozen peas
  11. 1 cup garbanzo beans (chick peas), drained
  12. 2 carrots, peeled and chopped
  13. 1 cup couscous
  14. 14 oz. can artichoke hearts, drained and quartered
  15. 1 lemon cut in wedges
  16. fresh parsley, chopped
Instructions
  1. Saute onion and peppers in oil until they begin to soften. Stir in garlic, paprika and cayenne pepper. Add broth, tomatoes, peas, garbanzo beans and carrots. Cover and simmer for 5 minutes. Add couscous to vegetabe mixture. Cover and simmer 1 minute more. Remove from heat and let stand 5 minutes. When serving, fluff couscous with fork. Garnish with artichoke hearts, lemon wedges and parsley. Serves 6-8. Serve with grilled chicken breasts – very healthy!
  2. Book Reference – The Best of the Best – Vol. 1 (Page: 184)
Instructions
  1. Saute onion and peppers in oil until they begin to soften. Stir in garlic, paprika and cayenne pepper. Add broth, tomatoes, peas, garbanzo beans and carrots. Cover and simmer for 5 minutes. Add couscous to vegetabe mixture. Cover and simmer 1 minute more. Remove from heat and let stand 5 minutes. When serving, fluff couscous with fork. Garnish with artichoke hearts, lemon wedges and parsley. Serves 6-8. Serve with grilled chicken breasts – very healthy!
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Corn Fritters

Recipe Card

Corn Fritters
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Ingredients
  1. 1 can (12 oz/340 mL) corn kernels, 1
  2. well drained
  3. 3 green onions, chopped 3
  4. 1 egg 1
  5. 1⁄4 cup all-purpose flour 50 mL
  6. 2 tbsp cornmeal 25 mL
  7. 2 tbsp chopped fresh cilantro 25 mL
  8. 1 tsp granulated sugar 5 mL
  9. 1⁄2 tsp hot pepper sauce 2 mL
  10. 1 tsp salt 5 mL
  11. 1⁄4 tsp freshly ground black pepper 1 mL
  12. Vegetable oil
  13. .
  14. Y
Instructions
  1. In a food processor, combine 1⁄2 cup (125 mL) of the corn, green onions, egg, flour, cornmeal, cilantro, sugar, hot pepper sauce, salt and pepper; pulse a few times to blend. Transfer to a large bowl and stir in the remaining corn. Cover and refrigerate for 20 minutes to allow batter to thicken slightly.
  2. In a large skillet, heat 2 tbsp (25 mL) oil over medium-high heat. Working in batches, drop in batter in 1⁄4-cup (50 mL) scoops and cook for 3 to 4 minutes per side, pressing down gently with a
  3. spatula, until golden brown on both sides and set on the inside. Transfer fritters to a plate lined with paper towels and keep warm. Repeat with the remaining batter, adding and heating oil as needed between batches. Makes about 6 large fritters.
  4. Make ahead: Let fritters cool, cover and refrigerate for up to 1 day or layer between waxed paper in an airtight container and freeze for up to 2 weeks. Reheat on baking sheets in a 375°F (190°C) oven for 15 minutes.
  5. Tip: For appetizer-size fritters, drop tablespoonfuls (15 mL) of batter into pan. They will only need about 2 minutes per side to brown
Notes
  1. These corn fritters are sweet and crisp.
  2. Serve them, drizzled with real maple syrup, alongside bacon and eggs for a hearty brunch.
  3. Or make mini versions and pair them with sweet chili dipping sauce
  4. to serve as an appetizer.
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