Featured recipe from Marilu’s table * Southwestern skillet “pizza”
Here’s another Meatless Monday meal! This one’s a bit spicy, but you can certainly make it fit your family’s tastebuds.
Some people don’t like the taste of fresh cilantro. Try using half cilantro and half spinach – prepare it all the same way (as directed), and you’ll still have the good “green stuff” with a much milder flavor. Also, if there will be objections to “green stuff” on the top of this skillet pizza, then stir it in at the very end, just before you remove the pan from the heat. (Yes, we really are big fans of putting green stuff in everything – so everyone is used to seeing it and never gets freaked out about it. Add those nutrients where you can!)
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Southwestern Skillet Pizza
Blue * Serves 6
1/4 cup veggie broth
1/2 onion, medium, sliced
1 medium garlic clove, crushed
1 small green bell pepper, sliced
1/4 pound mushroom, sliced
1-1/4 cups crushed tomatoes, canned
1 teaspoon ground cumin
1 cup frozen corn kernels, defrosted
2 medium jalapeno peppers, seeded and chopped (optional)
salt
freshly ground black pepper
1/4 pound fettuccine, fresh or dried
1/4 cup chopped fresh cilantro
Place a large pot with 3-4 quarts water on to boil.
Heat broth over medium heat in a 10″ nonstick skillet & add onion. Sauté 10 minutes.
Add garlic, green pepper & mushrooms & sauté 5 minutes. Add tomatoes, cumin, corn, jalapenos, and salt & pepper to taste. Simmer gently for 10 minutes. Meanwhile, cook fettuccine 2 to 3 minutes if fresh, 9 minutes if dried. Drain and add to skillet. Cook 10 minutes, blending the sauce & noodles together. When it’s well-mixed, press it down in the skillet with the back of a spoon to help it hold its shape.
Remove from heat & sprinkle cilantro on top, cut into wedges. Serve with a tossed green salad.
