Cooking Matters Class 1: Recipes

Check out the recipes our Cooking Matters class has been making and try them at home with your family!

Are you a patient wanting to join our new Spanish-speaking Cooking Matters course? Contact Jesse Crouch at jcrouch@alliancemedicalministry.orgto f ind out more information.

ZUCCHINI BURRITO BOATS

Yield: 8 “BOATS”    prep time: 25 min       cook time: 30 min           total time: 55 min

Taco Seasoning Ingredients:

•1 tablespoon chili powder

•¼ teaspoon garlic powder

•¼ teaspoon onion powder

•¼ teaspoon dried oregano

•½ teaspoon paprika

•1½ teaspoons ground cumin

•1 teaspoon salt

•1 teaspoon black pepper

• 4 large zucchini

• 1 (15 ounce) can black beans, drained and rinsed

• 1 cup cooked brown rice

• 1  bell pepper, cored and diced

• 1/2 red onion, diced

• 1/2 cup corn kernels

• 1 jalapeno (or poblano pepper), cored and diced

• 1 tablespoon + 1 teaspoon olive oil

• 1 packet of McCormick Taco seasoning

• 1 cup shredded cheddar/monterey jack cheese

DIRECTIONS:

1. Grease a 9 x 13” casserole dish, then set aside. Slice each zucchini in half lengthwise. Using a metal teaspoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.

2. Next, warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salt and taco seasoning. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.

3. Preheat the oven to 400°F and spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese, arrange them in the dish and cover with foil. Bake in the oven for 25 minutes.

4. Allow them to cool for 5-10 minutes then serve and enjoy! Store leftovers in an airtight container for up to 3 days.

SIMPLE LENTILS AND VEGGIES

• 1 crown of Broccoli

• 2 bell peppers

• 1 large onion

• 8 oz of mushrooms

• 1 pound of lentils

• 1 medium sweet potato

Ingredients:

• 1 bunch of radishes

• 1 zucchini or squash

• 1 tablespoon each of Oregano, basil, and chili powder

• 1 tsp each of salt and ground black pepper

• 1 tablespoon of olive oil

Directions:

Veggies

1. Heat olive oil over medium heat

2. Dice all veggies into small 1/4 inch cubes

3. Sauté radishes and sweet potatoes for 5 minutes in olive oil in a large pan.

4. Add peppers and onions cook another 5 minutes

5. Add  squash and cook another 2 minutes

6. Add mushrooms and cook another 3 minutes

7. Add spices , turn down heat to low and let     simmer for 5-10 minutes

Lentils

1. Put lentils in medium sauce pan and cover with 2 inches of water

2. Bring to a boil, turn down heat.

3. Cover and cook for 20-25 minutes.