GAZPACHO

 GAZPACHO

INGREDIENTS: 4 LARGE TOMATOES, 1 ENGLISH CUCUMBER, 1 BELL PEPPER, 2 CLOVES GARLIC, 1 CELERY STALK, 1/2 RED ONION, 1 JALAPENO, 1/2 CUP CILANTRO, 1/4 CUP BASIL, 1 TSP SALT AND PEPER, 2 TBS LIME JUICE, 1/4 CUP APPLE CIDER VINEGAR, 1 TBS WORCESTERSHIRE SAUCE,  4 CUPS TOMATO JUICE (I USED ZING ZANG BLOODY MARY MIX)

I USED THE PULSE SETTING ON MY FOOD PROCESSOR TO CHOP ALL OF THE VEGETABLES SMALL BUT NOT TINY OR PUREED. THEN I ADDED EVERYTHING ELSE. TASTED IT TO MAKE SURE I LIKED IT AND PUT IT IN THE REFRIGERATOR FOR A FEW HOURS TO CHILL.

VEGETABLE PAELLA

VEGETABLE PAELLA

INGREDIENTS: 1/4 CUP OLIVE OIL, 1 CHOPPED LEEK, 6 CLOVES CHOPPED GARLIC, 2 TSP SMOKED PAPRIKA, 1 CAN FIRE ROASTED TOMATOES, 2 CUPS JASMINE RICE, 1 CAN CHICKPEAS, 3 CUPS VEGETABLE BROTH, 1/2 CUP WHITE WINE, 1/2 TSP SAFFRON (OPTIONAL-IT'S EXPENSIVE), 1 CUP PEAS, 2 TBS FRESH LEMON JUICE

1 CAN MARINATED ARTICHOKE HEARTS (DRAINED), 2 ORANGE PEPPERS 

GARNISH: FRESH PARSLEY 

Heat OVEN TO 400, spray a cookie sheet with cooking spray and put artichoke hearts and peppers on the sheet to cook for half hour (or until brown)

Meanwhile, sauté the leeks and garlic in the oil for 5 minutes, add everything else, boil and simmer half hour. 

Add the roasted vegetables to the mix, sprinkle some parsley on top and serve!

CHIMICHURRI SAUCE

 CHIMICHURRI SAUCE

INGREDIENTS: 1 SHALLOT, 1 JALAPEÑO, 6 CLOVES OF GARLIC, 1/4 CUP RED WINE VINEGAR, 1 TSP SALT, 1 1/2 CUP FRESH CILANTRO, 1 1/2 CUP FRESH PARSLEY, 1/2 CUP OLIVE OIL

PUT EVERYTHING IN A FOOD PROCESSOR! 

CITRUS RICE PILAF

 CITRUS RICE PILAF

INGREDIENTS: 8 OUNCES WILD RICE, 1 CUP CARROT STICKS, 1/4 CUP OLIVE OIL,  6 CLOVES CHOPPED GARLIC, 1/2 CUP SLICED BELL PEPPER, 2 CHOPPED SCALLIONS, 1 TSP SALT AND PEPPER, 1 TBS EACH FRESH SAGE, OREGANO AND MINT, 3 TBS LIME JUICE, 

COOK THE RICE ACCORDING TO THE DIRECTIONS ON THE PACKAGE.  WHILE IT'S COOKING, SAUTE THE CARROTS, GARLIC, PEPPER AND SCALLIONS IN THE OIL FOR 5 MINUTES, ADD THE RICE WHEN IT'S DONE AND THE HERBS, SPICES AND LIME JUICE.

HEAT THOROUGHLY FOR A FEW MINUTES AND ENJOY!

CHICKEN PICANTE (BOLIVIAN INSPIRED!)

 CHICKEN PICANTE (BOLIVIAN INSPIRED)

INGREDIENTS: 8 BONELESS CHICKEN BREASTS SEASONED WITH AJI AMARILLO SEASONING, SALT, PEPPER AND CUMIN (BOTH SIDES)

1/4 CUP OLIVE OIL, 2 CLOVES CHOPPED GARLIC, 2 CHOPPED TOMATOES, 1 CUP PEAS, 1/2 CUP PARSLEY

SAUTE THE CHICKEN IN THE OIL ON ONE SIDE FOR 7 MINUTES, TURN OVER, ADD EVERYTHING ELSE AND COOK UNTIL THE CHICKEN IS FINISHED COOKING

FRESH SALSA STUFFED AVOCADO

 FRESH SALSA STUFFED AVOCADO

INGREDIENTS: 3 ACOCADOS SLICCED IN HALF. DISCARD PIT

SALSA: 1 CUP CHOPPED TOMATOES, 1/2 CUP MINCED RED ONION, 2 TBS FRESH PARSLEY, 2 TBS OLIVE OIL, 1/2 TSP SALT AND PEPPER, 1 TBS APPLE CIDER VINEGAR

MIX THE SALSA, FILL THE AVOCADO AND ENJOY!!!

SPICY CABBAGE AND POTATOES

 SPICY CABBAGE AND POTATOES

INGREDIENTS: 

8 CUPS SHREDDED CABBAGE BOILED FOR 5 MINUTES IN WATER & 3 TBS SALT

2 CHOPPED POTATOES BOILED IN WATER WITH 3 TBS SALT UNTIL YOU CAN EASILY PUT A KNIFE THROUGH THEM

2 TBS TOMATO PASTE, 1/2 CUP WATER AND 1 TBS SUGAR MIXED

2 TBS OLIVE OIL, 1 SLIED ONION AND 1 SLICED ORANGE PEPPER

14 OUNCE DICED TOMATOES, 1 DICED CHILI PEPPER, 1 TSP SALT, 1 TBS BLACK PEPPER

2 TBS LIME JUICE

CILANTRO FOR THE GARNISH

GET THE CABBAGE AND POTATOES READY. SAUTE THE OIL, ONION AND PEPPER 5 MINUTES. ADD THE CABBAGE AND THE POTATOES AND SAUTE 5 MINUTES. ADD EVERYTHING ELSE AND SAUTE FOR 10 MINUTES ON A MEDIUM LOW HEAT

ADD THE GARNISH AND SERVE!