NEW

Activ Surgical Announces FDA Clearance for ActivSight Intraoperative Imaging Module

Activ Surgical announced the U.S. Food and Drug Administration (FDA) 510(k) clearance of the company’s ActivSight Intraoperative Imaging Module for enhanced surgical visualization.

Metrex Surface Disinfectant Portfolio Secures EPA Approval

The U.S. Environmental Protection Agency (EPA) has approved all eight surface disinfectant products made by an infection prevention leader, Metrex, as effective against SARS-CoV-2, the novel coronavirus that causes COVID-19.

Olympus Supports Safety Actions Regarding Surgical Smoke

Olympus has announced its support of The Joint Commission’s recommended safety actions for managing the hazards of exposure to surgical smoke for health care staff in operating rooms.

Exofin Fusion Redesign Receives FDA Approval

Chemence Medical, a leader in medical cyanoacrylate devices and products, announced the U.S. Federal Drug Administration’s (FDA) 510(k) approval of the company’s redesigned exofin fusion skin closure system.

Recipe: Vegetarian Taco Salad

by Nancy Baggett

Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime.

Yield: 6 servings, about 1 1/2 cups each

Active time: 40 minutes

Total time: 40 minutes

Ingredients:

2 Tablespoons extra-virgin olive oil
1 Large onion, chopped
1 1/2 Cups fresh corn kernels (see tip) or frozen, thawed
4 Large tomatoes
1 1/2 Cups cooked long-grain brown rice (see tip)
1 15-ounce can black, kidney or pinto beans, rinsed
1 Tablespoon chili powder
1 1/2 Teaspoons dried oregano, divided
1/4 Teaspoon salt
1/2 Cup chopped fresh cilantro
1/3 Cup prepared salsa
2 Cups shredded iceberg or romaine lettuce
1 Cup shredded Pepper Jack cheese
2 1/2 Cups coarsely crumbled tortilla chips
• Lime wedges for garnish

Directions:

Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.

Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.

Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

To make ahead: Prepare through Step 1, cover and refrigerate for up to 3 days; reheat slightly before serving.

Kitchen tips: To remove corn kernels from the cob, stand an ear of corn on its stem end and slice the kernels off with a sharp knife.

To cook rice, bring 1 cup water and 1/2 cup long-grain brown rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes. Makes 1 1/2 cups.

Nutrition (per serving):

395 calories
17 g fat (5 g sat, 5 g mono)
20 mg cholesterol
52 g carbohydrate
0 g added sugars
14 g protein
9 g fiber
459 mg sodium 7
74 mg potassium

Nutrition bonus:

Vitamin a and Vitamin c
(38 percent daily value),
Calcium and Folate (23 percent dv),
Potassium (22 percent dv),
Magnesium (21 percent dv),
Iron (15 percent dv).

Previous

Next

Submit a Comment

Your email address will not be published. Required fields are marked *

X