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Show 05.11
Watch Community Cooking daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Spicy Vegetarian Tacos, Spanish Brown Rice & Blackened Salsa
Guest Chef Sarah Denise Daniels

Spicy Vegetarian Taco's
Serves 6-8 people

2 pkgs veggie meat 12-16 oz each
24 corn tortillas
1 medium chopped red bell pepper
1 medium chopped green bell pepper
4-5 cloves of garlic chopped
2 pkgs of taco seasoning mix
1 tbsp olive oil 
1 cup mushrooms
¼ tsp cayenne pepper
1 tbsp paprika
1 cup of water

GARNISHES
1 cup of salsa
2 cups of shredded lettuce
10 chopped green onions
2 medium ripe avacados
2 medium chopped tomatoes
1 cup shredded cheese

Place veggie meat in a 10-12 inch non stick pan. Take a spoon and break up the veggie meat until its completely separated and pulled apart. Then mix in the olive oil and stir until the veggie meat and olive oil are mixed well. Heat pan on medium to high heat for 3 minutes. Add onions, bell peppers, garlic, taco seasoning mix, cayenne pepper and paprika. Cook and stir for 10 minutes on high. Then add water and stir again. Cook and simmer for 10 minutes on high until the water is dissolved and all the flavors have married. Add olive oil and pan fry each tortilla soft or hard. Add 3 table spoons of veggie meat to each tortilla shell and garnish.            

Spanish Brown Rice
Serves 6 people

1 cup brown rice
1 cup of enchilada sauce
1 cup of water
¼ tsp cayenne pepper
¼ tsp seasoning salt or sea salt
          
Place ingredients into the sauce pan. Make sure the rice is distributed well and bring to a full boil. Turn flame to the lowest setting on the stove and cover for 30 minutes.

Blackened Salsa
Serves 6 people

6 large tomatoes
1 medium onion sliced
10 leaves of cilantro whole
3 cloves of garlic
Juice from 1 lime
1 medium bell pepper sliced
1-2 jalapenos mild or hot
1 tsp sea salt
1 large oven proof skillet
1 blender

Preheat oven on broil. Place tomatoes in a oven proof skillet. Then add in between the tomatoes, cilantro, onion, garlic, bell pepper, jalapenos. Place skillet on the top rack of the oven. Blacken the tomatoes on both sides. Its ok to get the other items blackend in the skillet as well. Remove with finished. Let cool for 10 minutes. Cut and place all ingredients into the blender and add salt and lime. Set the speed to the blender to low to medium for 5 minutes or until desired texture. Caution: do not blend hot foods on high speed.