Mexican Haystacks

D*Delicious and BrightBlueKitchen
Serves 6

1 Tbs olive oil
1/2 onion, diced
1 tsp minced garlic
1 1/2 c rice*
1 can tomato sauce
1 1/2 tsp chicken base
1 1/2 c water
1/4 tsp (ish) cumin
1/4 t chili powdersalt & pepper to taste
fresh cilantro (optional - I didn't have any)
1 cup corn kernels
1/2 cup diced carrots
1/2 cup frozen peas


*It called for basmati.  I used long grain, since that's all I had.  I'm sure it'd be great with basmati.

Cook it all in one pan!!!

Heat olive oil in a large skillet (that has a lid!) & saute onions.  Add garlic toward the end so it doesn't scorch.  When onions are translucent, stir in rice until toasted (just a couple minutes).  Add everything else except cilantro.  Bring to a boil, cover, reduce heat TO LOW & simmer until rice is cooked.  BE CAREFUL not to let it go too long.  This said 13-16 mins, but I would maybe check after 10. 

Serve on top-
black beans, fresh tomatoes, cheese, "guac" which turned out to just be packaged smashed avocados, sour cream, & crunched up tortilla chips.  Salsa would be good,

Noodle salad Runners high and peanut sauce

Noodle salad - salad similar to Aisan Noodle Salad
1 T salt
1 head shredded or diced broccoli
1 pkg (8-10oz) soba noodles or whole wheat noodles or brown rice
1 T toasted sesame oil (or olive or coconut oil)
1 T soy sauce
1 sliced red or yellow bell pepper
1/2c chopped cilantro leaves
4-5 sliced scallions
2 large shredded/sliced carrots
1/2 head of sliced red cabbage
1/2c chopped peanuts or any nut

Bring 1 large pot of water to boil add salt, add broccoli and cabbage for 2 min.  Remove veggies and submerge in ice cold water to stop them cooking. Set aside. Same pot of water cook the noodles. After cooked, Toss noodles with oil and soy sauce.

Arrange all veggies in a separate bowl

Peanut Sauce
1 T coconut oil
1 diced yellow onion
1/2t salt
3 cloves garlic
1 can (13oz) coconut milk
1/2c peanut butter
1 T soy sauce
1T coconut sugar or honey, or sugar
1/2-1 red pepper flakes
1 T lime juice
1/4c chopped peanuts

In saucepan heat oil up, then add onion and salt about 5 min. Add garlic and stir for 1 min
Add coconut milk, peanut butter, soy sauce, sugar and red pepper flakes. Bring to simmer and stir occasionally, keep uncovered. Using an immersion blender or regular blender to blend till smooth.
To serve- fill bowl with noodles, layer with the salad ingredients, then top with peanut sauce.

Cilantro Lime Salad Dressing

From Christi Zulim

avocado
1 c loosley packed cilantro, stems removed (I put I bunch of cilantro)
1/2c plain yogurt and or mayo
2 cloves garlic
juice of 1 lime (about 1T) or vinegar
pinch of salt and pepper
1/4c olive oil
jalapeno or cayene


Put everything in the blender and puree. Can put in fridge for a week, could freeze thereafter.

Serve with -
freshly cooked tortilla
sliced lettuce
salsa
shredded chicken (Christi boiled her chicken b/c it shreds nicely)
shredded cheese
avocado chunks
black beans from the can no extra seasonings
sour cream/plain yogurt
A few leaves of cilantro
Crushed tortilla chips

Also serve with Costa Vida Chicken and Costa Vida Salad and Chicken Taquitos

5 minute magic green sauce

Pinch of Yum
 dressing, sauce, spread, dip, marinade for chicken, from salads to quesadillas to just straight up chips and crackers

INGREDIENTS

• 1 avocado
• 1 cup packed parsley and cilantro leaves (combined)
• 1 jalapeño, ribs and seeds removed
• 2 cloves garlic
• juice of one lime (or two - get lots of limey goodness in there!)
• ½ cup water
• ½ cup olive oil
   Coupons
• 1 teaspoon salt
• ½ cup pistachios (you can sub other nuts - see notes)
• INSTRUCTIONS

  1. Pulse all ingredients - except pistachios - in a food processor until incorporated.
  2. Add pistachios and pulse until mostly smooth (depends on what consistency you want).
  3. Serve as a dip, spread, or sauce -- or add additional water or oil to thin the sauce for use as a dressing or a marinade.
  NOTES

  From origianl post on pinch of yum- I did make this with other types of nuts like walnuts and almonds and it worked just fine, but the taste wasn't as good IMHO. If you can find shelled pistachios, it's worth the splurge!