Beyond Wellness Lifestyle

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Vegetarian Tortilla Soup

Ingredients:
3 large dried pasilla (negro), ancho or New Mexico chiles
1 15-ounce can diced tomatoes, preferably fire-roasted
2 tablespoons plus 2 teaspoons canola oil or extra-virgin olive oil, divided
1 medium white onion, sliced 1/4 inch thick
3 cloves garlic, peeled
4 cups vegetable broth or “no-chicken” broth
4 cups water
1 large sprig epazote (optional)
1 14-ounce package extra-firm tofu
4 cups chopped chard, spinach or kale leaves
1/4-1/2 teaspoon salt
1 ripe large avocado, cut into 1/4-inch cubes
2 cups roughly broken tortilla chips
¾ cup shredded Mexican melting cheese, such as Chihuahua or asadero, or Monterey Jack or mild Cheddar (optional)
1 large lime, cut into 6 wedges

Directions:
-Holding the chiles one at a time with metal tongs, quickly toast them by turning them an inch or two above an open flame for a few seconds until the aroma fills the kitchen. (Alternatively, toast chiles in a dry pan over medium heat, pressing them flat for a few seconds then flipping them over and pressing again.)
When cool enough to handle, stem and seed the chiles, break them into pieces and put them in a blender along with tomatoes and their juice. (A food processor will work, though it won't completely puree the chiles.)

-Heat 2 tablespoons oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring frequently, until golden, 6 to 9 minutes. Scoop up the onion and garlic with a slotted spoon and transfer to the blender with the tomato mixture. Process until smooth. Return the pot to medium heat. When quite hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. Add broth, water and epazote (if using). Bring to a boil, then adjust heat to maintain a simmer. Drain tofu, rinse and pat dry; cut into 1/2- to 3/4-inch cubes. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the tofu to the soup and simmer for 30 minutes.

Greek Orzo Stuffed Peppers

Ingredients:
4 yellow, orange and/or red bell peppers
½ cup whole-wheat orzo
1 15-ounce can chickpeas, rinsed
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
6 ounces baby spinach, coarsely chopped
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
¾ cup crumbled feta cheese, divided
1/4 cup sun-dried tomatoes, (not oil-packed), chopped
1 tablespoon sherry vinegar, or red-wine vinegar
¼ teaspoon salt

Directions:

-Halve peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover and microwave on High until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.

-Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water.

-Mash chickpeas into a chunky paste with a fork, leaving some whole.

-Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes. Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated though, about 1 minute. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.

-Enjoy!

Grilled Fish Tacos

Ingredients:
Adobo-Rubbed Fish:
4 teaspoons chili powder, preferably made with New Mexico or ancho chiles (see Note)
2 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon freshly ground pepper
2 pounds mahi-mahi or Pacific halibut (see Note), 1/2-3/4 inch thick, skinned and cut into 4 portions

Coleslaw
¼ cup reduced-fat sour cream
¼ cup low-fat mayonnaise
2 tablespoons chopped fresh cilantro
1 teaspoon lime zest
2 tablespoons lime juice
1 teaspoon sugar
⅛ teaspoon salt
Freshly ground pepper
3 cups finely shredded red or green cabbage
12 corn tortillas, warmed

Directions:

-To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.

-To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.

-Preheat grill to medium-high

-Oil the grill rack (see Tip) or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.

-Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.

-Enjoy!

Hot Chile Grilled Cheese

Ingredients:
4 poblano peppers
1 14-ounce can pinto beans, preferably low-sodium
3 tablespoons prepared salsa
⅛ teaspoon salt
1/2 cup shredded Monterey Jack or Cheddar cheese
2 tablespoons low-fat plain yogurt
3 scallions, sliced
2 tablespoons chopped fresh cilantro
8 slices sourdough bread

Directions:

-Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle.

-Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.

-When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.

-Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.

-Grill the sandwiches in the panini maker (or stove top) until golden brown, about 4 minutes. Cut in half and serve immediately.

-Enjoy!