Mexican Frittata

A new take on an old favorite. Served with grilled chile lime chicken, or a salad. Would be great with avocado.

Mexican Frittata
1 onion, diced
green bell pepper, diced
1 clove garlic, minced
1 can black beans, drained
1 can mexican stewed tomatoes, chopped
1/2 cup frozen corn
tortilla chips, crushed
4 eggs, beaten
salt/pepper
top with cheese/crushed chips

1. Saute onions and pepper in large pan until tender. Add garlic, cook a minute longer.
2. Add black beans, tomatoes and corn. Simmer to reduce liquid.
3. Add chips to absorb remaining liquid.
4. Add eggs, salt & pepper and stir gently to combine. Let cook on stove top over med/low heat for a few minutes then transfer to 350 degree oven and bake until set, about 8 or 9 minutes.
5. Top with cheese and chips and let melt a minute longer.
Serve with salsa and sour cream.

Spanish Rice with Vegetables

I found this recipe on almostvegetarian.blogspot.com. I used a can of petite diced tomatoes instead of the tomato sauce and Roma tomatoes. I had to cook it more like 50 mins (which is what the package of Basmati rice recommended) and I used a little less water. I served it with sour cream and all natural "Wholly Guacamole" on top, with "Flatout Wrap" bread cut into chip-size and oven toasted on the side. It was our favorite meal so far.

The almost vegetarian meal for the almost vegetarian toddler
by Noel Boehm from Pretty by Nature

"One of my son's favorite is Spanish rice with vegetables. It changes almost every time I make and is a good "clean out the fridge" meal. Basically whatever veggies I have left over go into the dish which makes it a great quick Friday night or weekend dinner.

Spanish rice with vegetables
2 cups brown Basmati rice
1 red pepper
1 medium yellow or red onion
1 cup carrots, small diced
3 Roma tomatoes
1 can organic red beans(drained and rinsed)
2 cups homemade or store bought low -sodium vegetable broth
2 cups water
1 can organic tomato or marinara sauce
Salt and pepper to taste
Garlic powder, cumin and fresh thyme
2 tablespoons extra virgin olive oil

I start by dicing all of the vegetables into 1/2" pieces. Add them one at a time to a heated pot( I use a dutch over) with the olive oil. Cook until veggies are softened( about 3-5 minutes), adding spices and herbs along the way to make sure that the flavors are layered. I then add the rice and let it cook for about 3 minutes so it can get a nice toasted flavor.

Add the tomato sauce and stir until it has all be incorporated and the rice is coated. At this point add the beans, seeded and diced tomatoes and the water and broth mixture and bring to a boil. Once it has come to a boil, cover and lower to a simmer.

Cook for 25 minutes or until most of the liquid has been absorbed and let stand uncovered for about 10 minutes. You can tweak the amount of liquid, we like our rice ever so slightly al dente so this comes out perfect. You can serve it with diced avocado on top and voila.

I can't speak for all kids but mine can't get enough of this. I have made it with mushrooms and (a big hit with the bug) once with chilies and plantains. The sky's the limit. I hope it will be a hit at your table!"