Vegetarian Burritos Recipe

Provides the perfect protein combination....beans and corn. This is a recipe from the Moosewood Restaurant. (I've updated the # of servings...I agree with Longhorm Mama....1 burrito is reasonable serving..thanks for the input) The filling also freezes well. I make a big batch and freeze the filling in ziploc bags and then assemble and bake when needed.

by Ms*Bindy

1½ hours | 15 min prep

SERVES 12

• 5 cups cooked pinto beans (or kidney beans)
• 1/4 cup vegetable oil
• 4-5 garlic cloves, minced
• 4 cups onions, chopped
• 3 medium green peppers, chopped
• 1 1/2 tablespoons ground cumin
• 1/4 teaspoon cayenne
• 1 tablespoon ground coriander
• 1 cup corn
• 1/2 cup black olives, chopped
• 1 1/3 cups sharp cheddar cheese, grated
• salt
• 12 wheat flour tortillas

Extra toppings

• 1 cup cheddar cheese, grated
• 1 cup sour cream

1. Drain the cooked beans and save the liquid.
2. Saute the garlic and onions in oil for several minutes until onions are translucent.
3. Add the peppers and all of the spices and continue to saute until peppers are tender.
4. Cover the vegetables, remove from heat, and set aside.
5. Mash the beans with a potato masher adding enough of the reserved liquid to reach the consistency of mashed potatoes.
6. Mix the mashed beans, vegetables, corn, olives, and cheese. Salt to taste.
7. Preheat oven to 400°F.
8. Place each tortilla flat on the counter.
9. Spoon about 1/2 - 3/4 cup bean mixture onto the tortilla half closest to you.
10. Roll the tortillas from the bottom up, putting pressure on the fililng so that it will be evenly distributed and will reach the open edges of the rolled tortilla.
11. Place the burritos, rolled edge down in an oiled baking pan.
12. Brush will oil, cover with a damp cottom cloth, and bake, tightly covered with foil for 45 minutes.
13. Uncover the pan, remove the cloth, sprinkle with additional grated cheese and bake 5 more minutes.
14. Serve the burritos topped with sour cream.

Cajun Injector Fried Turkey

• 16 ounces of Cajun Injector® Marinade
• 12-14 pound turkey
• Cajun Injector® Cajun Shake seasoning
• 3-4 Gallons of cooking oil

1. Remove giblets and rinse turkey with warm water. Drain cavity completely.

2. Attach needle to injector by turning clockwise until snug. Do not over-tighten needle.

3. Shake marinade well. Pour needed marinade into separate container and draw into injector.

4. Inject turkey with approximately 4 ounces of marinade into breast. Inject breast at three different points on each side of breast. Insert injector at an angle completely into each breast. Push plunger down slowly while pulling injector slowly out of breast. Apply same injection technique into thigh and drumstick. Inject 2 ounces of marinade into each thigh and drumstick. Use about 16 ounces of marinade per turkey. Use about 12 ounces of marinade for a bone-in turkey breast.

5. Sprinkle outside of turkey and cavity generously with Cajun Shake® (seasoned salt) -- rub in well. Caution: Make sure all water is drained from breast cavity before deep-frying. Heat 3-4 gallons of peanut oil to 350°F.

6. Place whole turkey or turkey breast, breast side down into fry basket. When oil has reached 350°F slowly (very slowly) lower basket into oil. Use of cooking mitts is highly recommended for lowering and raising fry basket out of oil.

7. Deep-fry whole turkey at 3-1/2 minutes per pound and deep fry a bone-in turkey breast at 7-8 minutes per pound at 350°F. A breast takes longer to cook because the whole turkey has a large cavity which when filled with the oil helps the bird cook from the inside as well as the outside. (In a similar manner, if you're going to deep-fry a chicken or a Cornish game hen, the cooking time is 9 minutes per pound.)

8. When desired cooking time has been achieved raise basket out of oil. Allow excess oil to drain from basket. Remove turkey or turkey breast from basket and allow to rest for at least 20 minutes. ENJOY YOUR DELICIOUS FRIED TURKEY.

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GRILLED TUNA STEAKS

from COOKS.COM

---

1/2 c. lime juice
1 clove garlic, minced
1 tsp. marjoram
4 (6 oz.) tuna steaks, about
3/4 inch thick each, skinned

Combine lime juice, garlic, and marjoram in an 8 x 8 inch glass baking dish and add the tuna. marinate covered for 3 hours. Grill over medium heat for 8 to 10 minutes on each side, basting frequently with the marinade.

Sweet Potato Fries

Recipe courtesy Sandra Lee 2009

Prep Time:

5 min

Inactive Prep Time:

--

Cook Time:

30 min

Level:

Easy

Serves:

4 servings

Ingredients

• 2 sweet potatoes, washed
• 2 tablespoons canola oil
• Salt and freshly ground black pepper

Directions

Preheat oven to 400 degrees F. Place a baking sheet in the oven.

On a cutting board, slice the sweet potatoes in half lengthwise. Slice each half into 6 wedges. Place wedges in a large bowl, add canola oil, season with salt and pepper, to taste, and toss to coat.

Remove the baking sheet from the oven. Place the fries onto the baking sheet and bake for 15 minutes. Turn the fries and bake for another 15 minutes until brown and crispy. Transfer to a serving bowl and serve.

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• French's Baked Beans ready in one hour (momblognetwork.com)

Greek Orzo and Grilled Shrimp Salad

with Mustard-Dill Vinaigrette

Recipe courtesy Bobby Flay

Prep Time:

18 min

Inactive Prep Time:

--

Cook Time:

4 min

Level:

Easy

Serves:

4 servings

Ingredients

• 3/4 pound orzo, cooked al dente
• 1 large cucumber, seeded, quartered lengthwise, and sliced
• 3 green onions, thinly sliced
• 1 pint grape tomatoes, halved
• 1/4 cup chopped fresh dill, plus extra for garnish
• 1/4 cup white wine vinegar
• 3 tablespoons Dijon mustard
• 1/2 cup olive oil, plus additional for brushing shrimp
• Salt and freshly ground pepper
• 3/4 pound feta cheese, crumbled
• 16 medium shrimp, peeled and de-veined

Directions

Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.

Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

Indoor Oyster Roast for 8 People

Time: 45 Minutes

100 to 120 unshucked oysters, scrubbed clean
6 small lemons, cut into wedges
Tabasco, or other pepper sauce
Oyster knives
Oyster gloves, garden gloves, or kitchen towels for shucking

1. Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3 inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.

2. Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges and hot sauce.

Above: The oyster-shucking table, ready for guests and oven-roasted oysters
(Note: heavy-duty dishwashing gloves, another option for hand-protection)

Above: Oysters on a flat rack in the roasting pan. Pour in a half-inch water and into a preheated 475-degree oven they go!

Above: Down the hatch!

--Matt Lee and Ted Lee

Check out Matt Lee and Ted Lee’s favorite kitchen products in the Kitchen & Home Gift Guide.

Pasta Salad-Vegetarian

Ingredients:

• 1/2 c uncooked red kidney beans* OR 15 oz can cooked beans - drain & rinse well
• 1/2 c uncooked garbanzo beans* OR 15 oz can cooked beans - drain & rinse well
• *If you want to cook your own beans, see the directions below
• 2 celery stalks, trimmed & sliced thin on the diagonal
• 2 small carrots peeled and sliced thin on the diagonal
• 1 cup sliced green beans
• 1/2 red or green pepper, sliced in thin strips
• 1 Tblsp olive oil
• 1 Tblsp minced fresh ginger
• 2 cloves garlic, minced
• 1/4 c minced fresh parsley
• 1/2 cup pitted greek or regular olives
• 1/2 cup canned artichoke hearts, quartered
• Lacto-Veg Option: 1/4 - 1/2 c. diced feta cheese

Dressing Ingredients:

• 1/3 cup olive oil
• Juice of 2 lemons
• 2 tsp dried basil leaf OR 2 Tbslp fresh minced
• 1 tsp dried marjoram leaf OR 1 Tblsp fresh minced
• 1 tsp dried thyme leaf OR 1 Tblsp fresh minced
• 1 tsp salt or to taste
• 1 tsp ground black pepper or to taste

Pasta Salad Directions:

1. Put 6 qts water on to boil, add pasta & salt, cook al dente, drain and rinse with cold water, set aside to cool
2. Heat 1 Tblsp oil in large frying pan on medium-low
3. Prep the veggies
4. Add the garlic and ginger to the oil and sauté 5 minutes
5. Turn up the heat to med-high, add the carrot, celery, beans & pepper
6. Sauté another 5 minutes
7. Turn heat to low, cover and cook another five minutes
8. Add the veggies to the pasta
9. Drain and rinse the beans, then add to pasta
10. Add the parsley, olives, artichoke hearts, and dressing
11. Lacto-veg: Add crumbled feta cheese if desired at this point (I assure you it isn't necessary)
12. Mix well, adjust seasonings to taste, cover and chill for later, or devour immediately

Bean Cooking Directions:

1. Soak beans 8 hours. Use hot water & change several times to cut soaking time to 2-4 hours
2. Drain & rinse the soaked beans, cover with cold water to cover & bring to a boil
3. Boil ten minutes & skim the foam
4. Cover & simmer for 1 - 2 hours, until falling-apart tender

Note: Double the amount of beans to cook extra, to freeze for future recipes. Using a pressure cooker greatly reduces cooking time, but don't omit the soaking! Cook black beans & garbanzo beans separately!

Fried Summer Squash Recipe

Cook Time: :

Ingredients:

• 4 eggs, beaten
• 3/4 cup milk
• 1 1/4 teaspoons salt
• 7 medium summer squash, thinly sliced
• 2 1/2 cups flour
• oil

Preparation:

Combine eggs, milk, and salt. Dip squash in the egg batter, then roll in flour until well coated. Fry in deep hot fat, about 360°, until golden brown.