SALSA LIZANO RECIPES

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VEGETARIAN SHEPHERD'S PIE RECIPE | ALLRECIPES



Vegetarian Shepherd's Pie Recipe | Allrecipes image

This meatless comfort food is packed with high-antioxidant vegetables, plus curry's anti-cancer curcumin.

Provided by Ben S.

Categories     Vegetarian Pie

Yield 6 servings

Number Of Ingredients 14

2 tablespoons extra virgin olive oil, divided
1 large yellow onion, roughly chopped
4 cloves garlic, crushed
2 tablespoons curry powder
2 teaspoons ground cumin
2 small red or green bell peppers, chopped
3 cups cubed eggplant, with peel
1 (15 ounce) can diced tomatoes
½ cup water
1 ¼ pounds small red potatoes, halved
½ cup fat-free half and half (or milk)
1 cup frozen or fresh peas
½ cup grated Parmesan cheese
1 pinch Salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Saute until onions are soft, about 5 minutes. Remove to a bowl.
  • Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish.
  • In a saucepan, boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with Parmesan.
  • Bake 15 minutes. Brown in broiler. Serve.

Nutrition Facts : Calories 228.7 calories, CarbohydrateContent 31.4 g, CholesterolContent 8.4 mg, FatContent 8 g, FiberContent 6.4 g, ProteinContent 8.9 g, SaturatedFatContent 2.4 g, SodiumContent 307.4 mg, SugarContent 8.3 g

QUICK MEXICAN BROWN RICE RECIPE - SKINNYTASTE



Quick Mexican Brown Rice Recipe - Skinnytaste image

This Quick Mexican Brown Rice is the perfect side dish that goes with everything from tacos, enchiladas, refried beans –you name it!

Provided by Gina

Categories     Side Dish

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 5

Number Of Ingredients 14

4 cups cooked brown rice (if frozen, heated)
1 teaspoon olive oil
½ medium onion (finely diced)
2 medium plum tomatoes (small dice)
1 jalapeno (seeds and membrane removed, minced)
2 garlic cloves (minced)
2 tablespoons tomato paste
½ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
Freshly ground black pepper (to taste)
5 lime wedges (for serving)
chopped cilantro (optional)

Steps:

  • Heat the cooked rice. Set aside.
  • Heat the oil in a large skillet over medium-high heat.  When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes.  Add garlic and sauté for another minute.
  • Add the tomato paste, cumin, paprika, cayenne, salt and pepper.  Stir to evenly coat the vegetables.  Add the cooked rice, stir, and cook for 1 minute or until heated through. Serve with cilantro and lime wedges on the side.

Nutrition Facts : ServingSize 3 /4 cup, Calories 200 kcal, CarbohydrateContent 39 g, ProteinContent 5 g, FatContent 3.5 g, CholesterolContent 17 mg, SodiumContent 234 mg, FiberContent 3 g, SugarContent 2 g

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