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Adding mango to quacamole gives it a sweet taste. If you are looking to add a little more kick to it I suggest adding a jalapeno pepper.

When I make guacamole I also save the avocado pit to put back in the mix when I am done making it. It helps stop the avocado from browning.

  • 4 ripe avocados
  • 1 medium tomato, chopped
  • 1 mango, chopped
  • 1/3 cup onion, chopped
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • juice of 2 limes
  • a big bunch of cilantro
  1. Take the avocados out of shells and mash together.
  2. Combine all other ingredients.
  3. Chill.
Published: Friday, July 29th, 2011
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This a different twist on one of my favorite vegetables. Since I was heading to a summer bbq, I wanted to make something refreshing and cool. these would also be good with a little bit of onion, feta cheese or even pine nuts.

  • 1 lb asparagus
  • 4 Tbsp olive oil
  • 2 Tbsp dijon mustard
  • 1 Tbsp lemon juice
  • 1 tsp each basil, oregano, parsley and garlic powder
  • salt and pepper to taste
  1. In a large saucepan line the bottom with water. Bring water to boil. Add asparagus and boil. Heat until bright green or can easily be punctured with a fork. About 5 minutes.
  2. Toss asparagus in strainer and run cool water over until cool to touch.
  3. In a small bowl combine all other ingredients and whisk together.
  4. Combine and serve.
Published: Friday, July 29th, 2011
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This salad is very versatile. It can be used as a side dish, as a dip for tortilla chips or even as a pick me up for tacos. Whichever your choice it is a quick and easy addition to any Mexican cooking.

  • 1 can black beans, drained and rinsed
  • 1 can whole kernel corn, drained
  • 1 small red onion, chopped (about 1/2 cup)
  • 2 medium tomatoes, diced (about 1 cup)
  • 1 bunch cilantro, stems removed, chopped (about 1 cup)
  • juice of 2 limes
  • 1/2 tsp salt
  1. Combine all ingredients in a large bowl and mix well.
  2. Serve chilled
Published: Wednesday, July 13th, 2011
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I love the comfort of creamy soups in the winter. This one is a quick and easy vegetarian version.

  • 1 1/2 lbs. asparagus
  • 1 1/2 Tbs. olive oil
  • 1 clove garlic
  • 1 medium onion, diced
  • 1/2 lb. potatoes, diced
  • 2 vegetable bouillon cubes and 4 cups water
  • 1 tsp salt
  • 1 Tbsp lemon juice
  1. Reserve 8 spears of asparagus for garnish. Cut remaining asparagus stalks into 1-inch pieces.
  2. In medium saucepan, heat oil over medium heat. Add garlic and onion and cook, stirring often, until beginning to brown, 5 to 10 minutes.
  3. Add potatoes, cut-up asparagus and 4 cups water. Cover and bring to a boil over high heat.
  4. Add bouillon and 1 tsp salt. Reduce heat and simmer, partially covered, until potatoes are tender.
  5. Puree soup and drizzle with fresh lemon juice and black pepper just before serving.
  6. Add a small amount of olive oil to a saucepan.  Cook remaining 8 spears of asparagus until tender.  Use as a garnish.
Published: Wednesday, July 13th, 2011
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