Tex Mex Grilled Vegetables With Barley Recipes

TEX-MEX SALAD

Steps:

• Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
• SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

TEX-MEX GRILLED VEGETABLES WITH BARLEY

Steps:

• In a medium saucepan, bring the water to a boil over high heat. Stir in the barley. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is tender and the water is absorbed. Set aside, still covered, to keep warm.
• Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
• In a small bowl, stir together the lime juice, cilantro, oil, garlic, cumin, and pepper. Spoon 1 tablespoon of the mixture into another small bowl. Set both bowls aside.
• Arrange the onion, corn, bell peppers, zucchini, and jalapeño in a single layer on the grill.
• Grill, covered, for 10 to 12 minutes, or until tender-crisp, turning as needed to cook evenly and brushing frequently with the larger amount of the lime juice mixture. As the vegetables become ready, transfer them to a rimmed baking sheet. Cover to keep warm.
• Remove the corn and jalapeño from the baking sheet. Cut the corn from the cob. Dice the jalapeño. Stir into the barley. Spoon onto a deep platter.
• Remove the bell peppers, onion, and zucchini from the baking sheet. Cut the bell peppers into strips about 1 inch wide. Divide the onion slices into rings. Cut the zucchini pieces in half crosswise. Arrange the bell peppers, onion, and zucchini over the barley mixture. Drizzle with the reserved 1 tablespoon lime juice mixture. Sprinkle with the Mexican blend cheese.
• Cook's Tip on Fresh Corn
• When cutting corn from the cob, place one end of the corn cob in the hole in the center of a tube pan or Bundt pan. As you cut downward, the corn kernels will fall into the pan.
• Nutrition information
• (Per serving)
• Calories: 224
• Total fat: 5.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 3.0g
• Cholesterol: 2mg
• Sodium: 37mg
• Carbohydrates: 41g
• Fiber: 7g
• Sugars: 5g
• Protein: 7g
• Calcium: 63mg
• Potassium: 430mg
• Dietary Exchanges
• 2 starch
• 2 vegetable
• 1/2 fat

ALL-PURPOSE TEX-MEX VEGGIES

Steps:

• In a large bowl, mix together the corn, jalapenos, red onions and bell peppers.
• In a separate bowl, combine the chili powder, cumin, salt, black pepper, garlic powder, onion powder and crushed red pepper. Mix together with a fork.
• Heat half the oil in a very large cast-iron skillet over medium-high heat. Add half the veggies and sprinkle with half the seasoning. Cook until blackened bits start to appear, 4 to 5 minutes. Remove from the skillet; repeat with the other half of the oil, veggies and seasoning. Return the first half of the veggies to the skillet and add the black beans and green chiles. Stir and continue cooking for 3 minutes. Use immediately or allow to cool, then package in smaller freezer bags or containers and freeze.
• To reheat, add 2 teaspoons or more of olive oil (depending on the quantity of vegetables) to a large cast-iron skillet over medium-high heat and add the desired amount of frozen vegetables. Cook, stirring frequently, until heated through, 5 to 7 minutes. The veggies can be used in a number of ways. Here are some serving suggestions.
• For soft tacos: Lay a warmed fajita-size flour tortilla on a board. Pile on 1/4 cup cooked taco chicken, top with 2 tablespoons shredded iceberg, 1 tablespoon grated Cheddar and a big spoonful of the Tex-Mex veggies.
• For veggie taco salad: Slice 1/2 head each of iceberg and romaine. Mix and spread the lettuce out on a platter to make a bed for the salad. Arrange 1 cup of the Tex-Mex veggies all over the lettuce. Sprinkle over 1/4 cup cotija cheese, dot on 1/4 cup salsa, top with 2 tablespoons sour cream and sprinkle over 2 tablespoons fresh cilantro leaves.
• For quick quesadillas: Melt 2 tablespoons salted butter in a cast-iron skillet; add 1 burrito-size sun-dried tomato flour tortilla. Top with 1/4 cup grated Monterey Jack cheese, 1/4 cup of the Tex-Mex veggies, then a second tortilla. Cook for a minute, then flip and cook on the other side until the cheese is melted. Remove to a cutting board, cut into quarters and serve with 2 tablespoons pico de gallo, 2 tablespoons guacamole and a sprig of fresh cilantro.