vegetarian side dish | James & Everett

Mexicali Stuffed Peppers

Christoph — Thu, 16 Aug 2018 14:42:20 +0000

Black beans, corn, jalapeno, and farmers cheese make a delicious filling for these Mexicali stuffed peppers. This easy-to-prepare vegetable side dish is full of spicy flavor and a hint of lime, making it the perfect companion for your grilled chicken or pork chop dinner. What a tasty way to serve your family a healthy “boat-load” of veggies that they will most certainly love.

Mexicali Stuffed Peppers

Black beans and corn are mixed with jalapeno peppers and spices to make a tasty filling for these roasted peppers. Perfect side dish for your next fiesta.

Course Side Dish

Cuisine Mexican

Keyword Black bean and Corn Stuffed Peppers, Mexicali Stuffed Peppers, Stuffed Peppers

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 6

Author Christoph

Ingredients

3 large green peppers halved and seeded
1 can black beans drained
1 cup corn
½ cup diced fresh tomato
1 jalapeno seeded and diced
½ cup onion diced
½ cup farmers cheese crumbled
2 tablespoons taco sauce more or less to taste
1 tablespoon fresh lime juice
1 tablespoon chili powder
1 teaspoon garlic powder
½ teaspoon salt
½ cup cheddar cheese shredded for topping

Instructions

Heat oven to 350°F and lightly grease a 9 x 13 baking dish.
Cut the peppers in half and remove seeds.
In a mixing bowl, combine beans, corn, tomato, jalapeno, onion, farmers cheese, taco sauce, lime juice, and spices.
Fill the pepper halves with the bean and corn mixture.
Top with grated cheese and a drizzle of taco sauce.
Cover with foil and bake for 30 minutes. Remove foil and return to oven for an additional 30 minutes or until peppers are tender and cheese is melted.

Notes

These peppers are a fantastic way to get your family to eat a boat load of veggies.

Add more peppers and chili powder for a spicier version, or leave them out totally if you prefer.

The post Mexicali Stuffed Peppers first appeared on James & Everett.

Spicy Chickpea Salad

Christoph — Wed, 09 May 2012 14:30:16 +0000

Inspired by the Indian dish Chana masala, this quick and easy to make chickpea salad is not only light and healthy, but also full of texture and flavor. Served as a cold dish, this colorful salad will bring some heat to your table.

Spicy Chickpea Salad

Inspired by the Indian dish Chana masala, this quick and easy to make chickpea salad is not only light and healthy, but also full of texture and flavor.

Course Salad, Side Dish

Cuisine Indian

Prep Time 15

Servings 8

Author Christoph

Ingredients

1 can chickpeas drained
1 can corn drained
½ red onion, chopped
¼ cup spinach, chiffonade
¼ cup mint. chiffonade
2 tablespoons red curry paste
1 teaspoon chili garlic paste
salt and pepper to taste

Instructions

Combine all ingredients and chill before serving.

The post Spicy Chickpea Salad first appeared on James & Everett.

Vegetable Tian

Christoph — Sun, 06 May 2012 14:30:24 +0000

Originating in Provence, a tian is a French word that describes a shallow casserole as well as the food it contains. Traditionally it features a variety of vegetables, herbs and cheeses that are layered and then baked.

Vegetable Tian

Course Side Dish

Cuisine Italian

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings 10

Author Christoph

Ingredients

2 tablespoon olive oil, divided
1 large yellow onion, diced
2 cloves of garlic, minced
4 red potatoes, unpeeled and sliced
1 zucchini, sliced
1 yellow squash, sliced
3 roma tomatoes, sliced
salt and black pepper, to taste
dried thyme, to taste
1/2 cup of grated Parmesan cheese

Instructions

Heat the oven to 375 degrees. Prepare a shallow 9”x9” baking dish with cooking spray.
Heat 1 tablespoon of olive oil in a large skillet over medium heat, add the onions and sauté until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the greased baking dish.
Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Alternate the wheels of vegetables in a single layer on top of the onions, fitting them in tightly in to the baking dish.
Season with sea salt, black pepper and dried thyme. Drizzle 1 tablespoon of olive oil over the top.
Cover the dish with foil and bake for about 45 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.

The post Vegetable Tian first appeared on James & Everett.

Black Bean and Corn Salad with Mango

Christoph — Sun, 22 Apr 2012 14:30:27 +0000

Colorful combinations of vegetables make up this health salad that is quick and easy to make. Perfect served with tacos or at a barbecue, this one is a sure winner.

Black Bean and Mango Corn Salad

Colorful combinations of vegetables make up this health salad that is quick and easy to make. Perfect served with tacos or at a barbecue, this one is a sure winner.

Course Salad, Side Dish

Cuisine Southwestern

Prep Time 20

Servings 10

Author Christoph

Ingredients

Salad

1 15 oz. can black beans, drained and rinsed
2 cups frozen corn
½ red onion, diced
½ red pepper, diced
1 small jalapeno, seeded & diced
1 mango, diced
3 tablespoon cilantro, rough chopped

Dressing

2 tablespoon vegetable oil
2 tablespoons lime juice
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ black pepper

Instructions

Salad

Mix all the salad ingredients except the cilantro in a bowl.

Dressing

In a small bowl whisk together ingredients for the dressing.

Assemble

When the corn is complete thawed, pour dressing over salad and mix well.
Add cilantro and toss. Serve salad cold.

The post Black Bean and Corn Salad with Mango first appeared on James & Everett.

Roasted Cauliflower and Radishes

Christoph — Wed, 28 Mar 2012 14:30:36 +0000

Often considered only for use in salads or on a crudité tray, the radish is also delicious roasted. This round red root takes on an unexpected mellow, rich flavor that works well with the taste and texture of the cauliflower when roasted. The stunning color combination of these two vegetables creates a flavorful dish that is also a visual treat.

Roasted Cauliflower and Radishes

The stunning color combination of these two vegetables creates a flavorful dish that is also a visual treat.

Course Side Dish

Cuisine American, Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings 6

Author Christoph

Ingredients

1 pound cauliflower cut into bite size pieces
1 bunch of radishes cleaned and cut in half
olive oil
salt and pepper to taste
red pepper flake

Instructions

I use my 13″ x 9″ shallow glass baking dish for roasting vegetables. I start by drizzling about 2 tablespoon of olive oil in the bottom of my pan. Next I add the cauliflower (cut into bite size pieces), and radishes (quartered or halved depending on size) to the pan and toss to evenly distribute the oil.
The term roasting refers to cooking food uncovered, and at a high temperature. For this dish I set my oven to 400° F. Place the pan in the hot oven and roast for 20 minutes. Toss well to ensure even roasting. Return to the oven for another 15 – 20 minutes.
When the cauliflower has taken on a light golden color, remove from oven and sprinkle with sea salt and pepper.
A bit of red pepper flake adds a nice touch if desired.

Notes

Depending on your oven and the size of the vegetables you may require more or less roasting time.

The post Roasted Cauliflower and Radishes first appeared on James & Everett.