Whirlwind of a weekend…

15 Mar

What a busy weekend — cleaning, shopping, cooking and driving kids to various functions on Saturday. Then we took them to see the Monster Truck Jam at the new Lucas County Arena in Toledo on Sunday. Not really my thing, but the boys absolutely loved it and we all came home tired. Dinner was a big, loaded-with-veggies salad and a baked potato topped with caramelized onions. Jason and the kids also had grilled chicken.

Friday night's dinner plan got bumped to Saturday because I needed something simpler on a Friday night. So we went with homemade pizzas. We were back on track Saturday night, though. The kids requested it — "make fish tacos, Mom!" I know what you're thinking…fish? on a taco? But you have to think outside the box of taco shells! I have a great recipe, which I will share on another day, but basically it's marinated mahi mahi (mine was marinated tofu), broiled and served on toasted corn tortillas with a delicious creamy Southwestern sauce, black beans and slaw. My three cuties love them.
Alongside the tacos, I served Spanish Rice. Although this started as a recipe from somewhere on the web, it has been revamped several times to our tastes, so I'm laying claim to it! Green peppers make the dish more attractive, but I used a red pepper this time because that's what I had on hand. I make mine pretty mild so the kids will eat it, but you can add more green chilies or a few dashes of hot sauce if you want yours with more kick.
serves 6
2 tablespoons olive oil
1 cup uncooked brown rice
1 Spanish onion, chopped
1/2 of a green or red bell pepper, diced
1 teaspoon minced fresh garlic
2 cups vegetable broth
1 15-ounce can no-salt-added diced tomatoes
2 tablespoons diced green chilies (from a can)
1 teaspoon chili powder
1 teaspoon salt substitute
1-1/2 teaspoons ground cumin
freshly-ground black pepper to taste
minced fresh cilantro for garnish
Heat oil in a deep skillet over medium heat. Saute rice, onion, peppers and garlic until onions are tender, stirring occasionally. 
Stir in broth, tomatoes (with juice), green chilies, chili powder, salt substitute and cumin. Cover and simmer 30 minutes. Uncover and simmer until liquid is fully absorbed. Adjust seasonings to your taste. Garnish with fresh cilantro and enjoy!
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