Grilled Veggie Wraps

(Yeah, our tortillas look a little funny because they are homemade.)


Grilled Veggie Wraps

This is such a versatile recipe. You could really throw in almost any veggie into these and it would probably be good.  Honestly, these are good because of the hummus.  I LOVE hummus.

Here is a list of some ideas of filling just to get you started:
Yellow crookneck squash
Zucchini
Red bell pepper
Onion
Tomato
Mushrooms
Greens such as spinach, romaine, or spring mix
Mango (not really a veggie, but it would make it sweeter)
Avocado (again, not a veggie, but it would make it good)
Shredded carrots
Sunflower Seeds
Hard boiled eggs, chopped


I sauteed some of the vegetables (like onion, squash, and bell pepper) just to soften them a little bit. We then heated up our tortillas on the griddle and melted a little bit of cheese.  Spread hummus on the tortilla and top with the veggies.

It was a hit with the kids.  I think the hummus and cheese helped. :0)

Colorful beans and rice

I discovered a website that I really like called katheats.com.  She has a tribute to oatmeal that is out-of-this-world.

Colorful beans and rice

My changes to the original recipe are in blue.


Ingredients (serves 2)

For The Bowl

• 1 cup brown rice, cooked
• 1 can black beans, not drained (I used dried black beans that I cooked myself, just add some extra water if needed)
• 1 large sweet potato, chopped
• 1 cup frozen greens, such as spinach (I omitted this simply because I didn't have any, but I bet it would be good)
• Cumin, salt, pepper to taste (about 1 tsp each)
• 1/2 yellow onion, chopped fine

For The Salsa

• 1 small mango, diced
• 1 small avocado, diced
• 1 small red bell pepper, diced
• 1 diced tomato
• 2 tbsp chopped jalapenos (I deseeded mine so it wasn't spicy)
• Juice of 1 lime
• 2 tbsp chopped fresh cilantro
• Salt and cumin to taste (about 1/2 tsp each)

Toppings (I didn't even add the toppings--good as it was without them)

• Shredded jack cheese
• Greek yogurt
• Cholula

Instructions

• Cook rice per directions. Season with cumin.
• Add black beans, sweet potato, onion, and seasonings to a pot. Bring to high heat and reduce to low, simmering until sweet potatoes are soft.
• Add greens, cover and cook for 5 more minutes. You may need to add a splash of broth or water if it's too dry. Keep heat low to prevent this.
• Mix all salsa ingredients together and chill for 10 minutes.
• Layer rice, beans, cheese, salt and toppings to taste!

Curried Lentils with Sweet Potatoes and Swiss Chard

Here's the link to the recipe website I got this from.

We have had this twice now and we really like it.  Levi had a hard time eating it (it's hard for a baby to eat it with a spoon) so I blended it in the food processor and he ate it just fine and loved it!  I also blended up Calvin's because he didn't like the swiss chard in it (he's sensitive to food textures).  He also ate it with no problem once I did that.


Curried Lentils With Sweet Potatoes and Swiss Chard
Adapted from The New York Times 11/14/07
Yields 8 to 10 side-dish servings; 6 main-course servings.

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeño pepper, deseeded if desired, then minced
4 to 5 cups vegetable broth as needed (I just used water)
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound Swiss chard, center ribs removed, leaves thinly sliced (I've read you can do any greens--we've also done collard greens and it was good)
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime (I forgot to do this the second time I made it and it really does make a difference!  So much better with it added.)
Juice of 1/2 lime (I think I did the whole lime, but I like lime a lot)
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores (I topped it with cashews instead)
1/4 cup chopped scallions, for garnish.

1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth (water), sweet potatoes, and bay leaf. Increase heat to high and bring to a boil and then add the lentils; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

(I changed this recipe slightly on 9/12/12 since I learned a tip that makes lentils easier to digest.  Bring the mixture to a boil and THEN add the lentils.)

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds or cashews if desired and scallions.