Coconut chicken soup
Ingredients
2 tablespoons olive oil
2 carrots peeled and finely chopped – except for a few matchsticks for garnish
1/2 onion chopped finely
1 red bell pepper chopped finely – except for a few thinly sliced pieces for garnish
1 cup cooked chicken meat chopped
1 cup cooked rice
2 tablespoons red curry paste (if you like it less spicy just use 1 tablespoon)
3 tablespoons brown sugar
13.5 oz can Asian coconut milk or cream (unsweetened)
21 ounces chicken broth (roughly 1.5 cans - I like Swanson's brand)
Optional: 2 tablespoons fish sauce and a few sprigs of cilantro
Directions
In a medium sauce pan, heat olive oil on medium heat and cook chopped onions, carrots, and red bell pepper for approximately 5 minutes. Add curry paste, brown sugar, chicken, rice, and fish sauce stirring and sauteing everything until curry paste is completely incorporated (approx. 2-3 minutes). Pour chicken broth and coconut milk into the pan and give it a good stir for a half minute. Reduce heat to medium and allow the soup to cook for 15-20 minutes. Serve with a spoonful of coconut milk added on top with a few matchstick carrots and a slice of red bell pepper for garnish. Enjoy!
Tips/Techniques
Reserve some of the coconut milk, carrots, and red bell pepper (and cilantro) for optional garnish.
SRI LANKAN CHICKEN CURRYIngredients
3 pounds chicken pieces
3 tablespoons lemon juice
6 cloves garlic & 1 inch ginger root, crushed together
2 teaspoons salt
1 tablespoon black pepper
1 tablespoon Sri Lankan curry powder
½ tablespoon cayenne pepper
4 cardamoms
2 cloves
8 curry leaves
1 inch cinnamon stick
1 medium onion, sliced
3 tablespoons vegetable oil
½ can tomato paste or tomato sauce
1 cup chicken stock or water
1 cup thick coconut milk or fresh milk
½ teaspoon turmeric powder
1 piece of lemon grass (optional)
Directions
Wash chicken pieces and drain thoroughly.
Combine lemon juice, turmeric powder, crushed garlic and ginger, salt, black pepper, curry powder, and cayenne pepper.
Coat the chicken pieces well with the spices and set aside for about 30 minutes.
Heat the oil in a saucepan and fry curry leaves for a minute or so.
Add onions and fry until soft.
Add the chicken pieces and stir until chicken colors.
Add cinnamon, lemon grass, cardamom, and cloves and stir until well mixed.
Add tomato paste (or tomato sauce) and stir until all pieces are well coated.
Add chicken stock or water & stir. Cover with a lid and allow the chicken to cook on slow heat for 20 to 30 minutes.
Add the thick coconut milk and bring to a simmer, leaving uncovered. If the curry is too dry, add a little more stock. Salt to taste.
Palak paneer (spinach and cheese)
Ingredients
250 grams paneer
2 bunches of spinach
3 medium sized onions, finely chopped
2 medium size tomatoes, finely chopped
2 green chilies
½ teaspoon turmeric powder
1 teaspoon red chili powder
½ teaspoon ginger paste
½ teaspoon garlic paste
1 teaspoon cumin seeds
1 cup water
1 teaspoon garam masala
1 teaspoon sugar
3 tablespoons oil
Salt to taste
Directions
Cook the spinach for about 5 minutes in boiling water and blend it to a fine paste after it has cooled.
Cut the paneer into small cubes and fry in oil until light golden brown.
Heat oil in a nonstick pan and add the cumin seeds.
Wait until oil crackles and then add the chopped onions and green chilies.
Sauté until the onions are golden brown, then add the ginger paste and garlic paste and sauté for another minute.
Add the turmeric powder and chili powder and sauté for another 1-2 minutes.
Then add the tomatoes and stir until the oil separates.
Add the spinach paste to this mixture along with 1 cup of water. You can use the same water you used to cook the spinach.
Add the paneer, garam masala, sugar, and salt, and cook until the gravy bubbles. If the gravy seems dry, you can add a little bit more water.
simple salmonIngredients
1/4 cup low-fat plain yogurt
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 skinless salmon fillets (each 6 ounces and about 1 inch thick)
Vegetable cooking spray
Directions
Heat broiler. In a small bowl, combine yogurt, ginger, turmeric, coriander, salt, black pepper, and cayenne pepper.
Spray a broiler pan or rimmed baking sheet with cooking spray. Place salmon on pan.
Spread yogurt mixture on top of fillets, dividing evenly. Broil until fish is just opaque throughout, 12 to 14 minutes. Serve immediately.
tandoori chicken with yogurt sauceIngredients
1 cup plain low-fat yogurt
2 garlic cloves minced
1 teaspoon ground turmeric
1 teaspoon ground ginger
Coarse salt and ground pepper
4 bone-in skinless chicken breasts halves (10 to 12 ounces each)
2 Granny Smith apples
1 tablespoon chopped fresh cilantro
Directions
Preheat oven to 475° . In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.
Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160° , 25 to 30 minutes.
Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper. Serve sauce alongside chicken, with rice, if desired.
chicken burgersIngredients
1 1/2 lbs. (4 to 5) boneless skinless chicken thighs, cut into rough chunks
4 scallions thinly sliced
3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
Vegetable oil for grates
4 (6-inch) whole-wheat pitas
1 cucumber (8 ounces) halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs
Cumin yogurt sauce
Watermelon slices (optional)
Directions
Heat grill to medium-high. In a medium bowl, place chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine. Set aside to marinate, at least 10 and up to 30 minutes.
Transfer chicken mixture to a food processor; pulse until roughly chopped, but not pasty, 10 to 12 times. Gently form mixture into sixteen 3/4-inch-thick patties (about 3 tablespoons each).
Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season patties with salt and pepper; grill until opaque throughout, 2 to 3 minutes per side.
Halve pitas crosswise (toast on grill, if you like). Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs. Serve with Cumin Yogurt Sauce and, if desired, watermelon slices.
Cumin Yogurt Sauce: In a small bowl, combine 1/2 cup plain low-fat yogurt with 1/2 teaspoon ground cumin; season with coarse salt and ground pepper.
SAUTEED TILAPIAIngredients
8 Tilapia Fillets, de-skinned
1 tablespoon of flour (use brown rice flour to make gluten free)
4 Tablespoons of butter
4oz kale (or chard), de-stemmed and torn in smaller pieces
1lb fingerling potatoes, roasted and cut in half
2 shallots, julienned
1 tablespoon of minced garlic
Salt and pepper
Directions
Pre-heat oven to 350°. Clean and roast potatoes until tender, about 20 minutes, set aside to cool down a bit before cutting.
Using half the butter, sauté shallots over medium heat until translucent. Add garlic and cook for one minute. Add kale and cut up potato pieces and cook until is wilted. Season to taste and put aside
In a large sauté pan over medium heat add remaining butter. Season tilapia fillets with salt and pepper and dredge in flour. Add fillets to sauté pan skin side down first and cook until golden color (about 2 minutes), flip over and cook for another 2 minutes. Remove tilapia from pan and continue to cook butter until it browns
Plate kale-potato mixture, place tilapia on top and pour brown butter over fish.
FISH TACOIngredients
4 oz. Chicken Southern Bake
¼ cup Spicy Hot Breader
1 pound grouper filet's
3 limes, cut into wedges
2 cup roughly chopped fresh cilantro
2 avocados, sliced
16 cherry tomatoes. Sliced into wedges
1 cup shredded Colby jack cheese
8 corn or flour tortillas
1 cup sour cream
Directions
Preheat oven to 400°F. Combine Chicken Southern Bake and Spicy Hot Bread in a large plastic baggie.
Cut fish into strips; moisten slightly with lime juice and coat fish evenly in breader. Shake off excess breader.
Place fish on a foil lined baking sheet and bake for 5-7 minutes or until fish is cooked throughout.
Meanwhile prep cilantro, avocados (coat with a squeeze of lime and salt, tomatoes and shred cheese.
Heat tortillas in microwave by placing on plate and covering with a moistened paper towel for about 30 seconds or warm individually in a skillet over medium high heat. This will make them slightly crispy.
Set out all ingredients and let family and friends assemble their tacos using their favorite toppings. Tacos are fresh and tasty.
TACO SALADIngredients
3 tablespoons olive oil
1/2 small red onion chopped
1/2 lb. ground turkey
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and pepper
1 cup frozen corn kernels
1 (14.5-ounce) can black beans drained and rinsed
6 cups chopped romaine lettuce
1 large tomato chopped
3 tablespoons lime juice
2 tablespoons chopped cilantro
Directions
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium heat. When hot, add the onion and cook, stirring occasionally, until tender and beginning to brown, about 10 minutes. Add the turkey, chili powder, cumin, ½ teaspoon salt, and ¼ teaspoon pepper. Break up the meat with a wooden spoon and cook until no longer pink, about 5 minutes. Add the corn and black beans, and gently toss together until heated through, about 3 minutes longer. Season with salt and pepper to taste and remove from heat.
Mound the lettuce and tomato on a platter. Top with the turkey mixture. Whisk the remaining 2 tablespoons oil, lime juice, cilantro, and ¼ teaspoon salt together, and drizzle over the salad. Serve.
BEEF BURRITO (I used ground chicken)
Ingredients
1 large baking potato
2 tablespoons vegetable oil such as safflower
3/4 lbs. ground beef
1 onion chopped
1 jalapeno chile finely chopped
1 can (14 ounces) chopped tomatoes with juice
1 1/2 teaspoons ground cumin
2 teaspoons paprika
Coarse salt
4 flour tortillas (10-inch)
1/4 cup sour cream
1/2 head iceberg lettuce shredded
1/4 cup grated Monterrey Jack
1/4 cup fresh cilantro (optional)
1 lime plus wedges for garnish
Directions
Peel potatoes; cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes. Add beef, onion, and jalapeno; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.
Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.
Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.
STUFFED POBLANOIngredients
For the Stuffing:
4 ounces (1 stick) unsalted butter
2 large garlic cloves peeled and minced
1 medium onion chopped (about 1 cup)
1/2 cup pitted prunes
1/2 cup dried apricots
1/2 cup dried peaches
1/2 cup pimento-stuffed green olives sliced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground imported Ceylon cinnamon (if available) or
1 teaspoon regular ground cinnamon
2 cups shredded pork
Salt to taste
For the Chiles:
8 large fresh poblano chiles
Vegetable oil for frying
For Serving:
Salsa de Tomate Asado (Roasted Tomato Sauce)
Special Equipment Suggested:
A heavy 12-inch frying pan
A deep saucepan about 10 inches across and 8 inches deep
An oiled baking sheet
Directions
Preparing the Stuffing: Set frying pan over moderate heat, add butter, and stir in garlic and onions. When onions are tender and translucent, stir in the dried fruits and olives; continue cooking 3 minutes. Blend in the spices and pork, mixing well, and let cook 5 to 7 minutes. Taste carefully for seasoning.
Frying the Chiles: Make a slit 1 to 1 1/2 inches long in each chile and dry in a kitchen towel. Pour 1/2 inch of oil into saucepan and set over high heat until oil is almost smoking. Being sure the chiles are completely dry, fry them 2 at a time, turning once or twice, until they puff up and take on an olive-beige color. Remove them from pan and continue with the remaining chiles. Peel chiles under cold running water and very gently pull out seeds through the slit, being sure not to tear the flesh. Set aside.
Stuffing and Baking the Chiles: Preheat oven to 500 F. Stuff chiles through their slits. Arrange on oiled baking sheet and roast 7 to 8 minutes in the middle level of the preheated oven. They should just heat through.
Serving: Spoon the tomato sauce onto individual plates or onto a large serving platter and arrange the warm chiles on top.
EGG SALAD SANDWICH
Ingredients
2 eggs
¼ avocado, sliced
1 tbsp real mayonnaise
¼ tsp dry mustard
pinch of salt
pinch of pepper
lettuce
bread & butter pickle slices
hot sauce (optional)
2 slices whole wheat bread
Directions
Place the eggs in a large pot of salted cold water. Bring water and eggs to a boil on the stove. Once boiling, immediately cover pot, turn off heat and set a timer for 12 minutes.
When the timer goes off, quickly remove eggs from pot and run under cold water. Peel eggs and place hard boiled eggs in a bowl with the mayonnaise, salt, pepper and dry mustard.
Smash eggs with a fork and mix until well combined.
Toast bread, then place egg salad on one slice. Top with avocado slices, bread and butter pickles, lettuce and hot sauce if you wish! Top with other slice of toast and enjoy.
Ingredients
2 tablespoons olive oil
2 carrots peeled and finely chopped – except for a few matchsticks for garnish
1/2 onion chopped finely
1 red bell pepper chopped finely – except for a few thinly sliced pieces for garnish
1 cup cooked chicken meat chopped
1 cup cooked rice
2 tablespoons red curry paste (if you like it less spicy just use 1 tablespoon)
3 tablespoons brown sugar
13.5 oz can Asian coconut milk or cream (unsweetened)
21 ounces chicken broth (roughly 1.5 cans - I like Swanson's brand)
Optional: 2 tablespoons fish sauce and a few sprigs of cilantro
Directions
In a medium sauce pan, heat olive oil on medium heat and cook chopped onions, carrots, and red bell pepper for approximately 5 minutes. Add curry paste, brown sugar, chicken, rice, and fish sauce stirring and sauteing everything until curry paste is completely incorporated (approx. 2-3 minutes). Pour chicken broth and coconut milk into the pan and give it a good stir for a half minute. Reduce heat to medium and allow the soup to cook for 15-20 minutes. Serve with a spoonful of coconut milk added on top with a few matchstick carrots and a slice of red bell pepper for garnish. Enjoy!
Tips/Techniques
Reserve some of the coconut milk, carrots, and red bell pepper (and cilantro) for optional garnish.
SRI LANKAN CHICKEN CURRYIngredients
3 pounds chicken pieces
3 tablespoons lemon juice
6 cloves garlic & 1 inch ginger root, crushed together
2 teaspoons salt
1 tablespoon black pepper
1 tablespoon Sri Lankan curry powder
½ tablespoon cayenne pepper
4 cardamoms
2 cloves
8 curry leaves
1 inch cinnamon stick
1 medium onion, sliced
3 tablespoons vegetable oil
½ can tomato paste or tomato sauce
1 cup chicken stock or water
1 cup thick coconut milk or fresh milk
½ teaspoon turmeric powder
1 piece of lemon grass (optional)
Directions
Wash chicken pieces and drain thoroughly.
Combine lemon juice, turmeric powder, crushed garlic and ginger, salt, black pepper, curry powder, and cayenne pepper.
Coat the chicken pieces well with the spices and set aside for about 30 minutes.
Heat the oil in a saucepan and fry curry leaves for a minute or so.
Add onions and fry until soft.
Add the chicken pieces and stir until chicken colors.
Add cinnamon, lemon grass, cardamom, and cloves and stir until well mixed.
Add tomato paste (or tomato sauce) and stir until all pieces are well coated.
Add chicken stock or water & stir. Cover with a lid and allow the chicken to cook on slow heat for 20 to 30 minutes.
Add the thick coconut milk and bring to a simmer, leaving uncovered. If the curry is too dry, add a little more stock. Salt to taste.
Palak paneer (spinach and cheese)
Ingredients
250 grams paneer
2 bunches of spinach
3 medium sized onions, finely chopped
2 medium size tomatoes, finely chopped
2 green chilies
½ teaspoon turmeric powder
1 teaspoon red chili powder
½ teaspoon ginger paste
½ teaspoon garlic paste
1 teaspoon cumin seeds
1 cup water
1 teaspoon garam masala
1 teaspoon sugar
3 tablespoons oil
Salt to taste
Directions
Cook the spinach for about 5 minutes in boiling water and blend it to a fine paste after it has cooled.
Cut the paneer into small cubes and fry in oil until light golden brown.
Heat oil in a nonstick pan and add the cumin seeds.
Wait until oil crackles and then add the chopped onions and green chilies.
Sauté until the onions are golden brown, then add the ginger paste and garlic paste and sauté for another minute.
Add the turmeric powder and chili powder and sauté for another 1-2 minutes.
Then add the tomatoes and stir until the oil separates.
Add the spinach paste to this mixture along with 1 cup of water. You can use the same water you used to cook the spinach.
Add the paneer, garam masala, sugar, and salt, and cook until the gravy bubbles. If the gravy seems dry, you can add a little bit more water.
simple salmonIngredients
1/4 cup low-fat plain yogurt
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 skinless salmon fillets (each 6 ounces and about 1 inch thick)
Vegetable cooking spray
Directions
Heat broiler. In a small bowl, combine yogurt, ginger, turmeric, coriander, salt, black pepper, and cayenne pepper.
Spray a broiler pan or rimmed baking sheet with cooking spray. Place salmon on pan.
Spread yogurt mixture on top of fillets, dividing evenly. Broil until fish is just opaque throughout, 12 to 14 minutes. Serve immediately.
tandoori chicken with yogurt sauceIngredients
1 cup plain low-fat yogurt
2 garlic cloves minced
1 teaspoon ground turmeric
1 teaspoon ground ginger
Coarse salt and ground pepper
4 bone-in skinless chicken breasts halves (10 to 12 ounces each)
2 Granny Smith apples
1 tablespoon chopped fresh cilantro
Directions
Preheat oven to 475° . In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.
Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160° , 25 to 30 minutes.
Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper. Serve sauce alongside chicken, with rice, if desired.
chicken burgersIngredients
1 1/2 lbs. (4 to 5) boneless skinless chicken thighs, cut into rough chunks
4 scallions thinly sliced
3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
Vegetable oil for grates
4 (6-inch) whole-wheat pitas
1 cucumber (8 ounces) halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs
Cumin yogurt sauce
Watermelon slices (optional)
Directions
Heat grill to medium-high. In a medium bowl, place chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine. Set aside to marinate, at least 10 and up to 30 minutes.
Transfer chicken mixture to a food processor; pulse until roughly chopped, but not pasty, 10 to 12 times. Gently form mixture into sixteen 3/4-inch-thick patties (about 3 tablespoons each).
Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season patties with salt and pepper; grill until opaque throughout, 2 to 3 minutes per side.
Halve pitas crosswise (toast on grill, if you like). Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs. Serve with Cumin Yogurt Sauce and, if desired, watermelon slices.
Cumin Yogurt Sauce: In a small bowl, combine 1/2 cup plain low-fat yogurt with 1/2 teaspoon ground cumin; season with coarse salt and ground pepper.
SAUTEED TILAPIAIngredients
8 Tilapia Fillets, de-skinned
1 tablespoon of flour (use brown rice flour to make gluten free)
4 Tablespoons of butter
4oz kale (or chard), de-stemmed and torn in smaller pieces
1lb fingerling potatoes, roasted and cut in half
2 shallots, julienned
1 tablespoon of minced garlic
Salt and pepper
Directions
Pre-heat oven to 350°. Clean and roast potatoes until tender, about 20 minutes, set aside to cool down a bit before cutting.
Using half the butter, sauté shallots over medium heat until translucent. Add garlic and cook for one minute. Add kale and cut up potato pieces and cook until is wilted. Season to taste and put aside
In a large sauté pan over medium heat add remaining butter. Season tilapia fillets with salt and pepper and dredge in flour. Add fillets to sauté pan skin side down first and cook until golden color (about 2 minutes), flip over and cook for another 2 minutes. Remove tilapia from pan and continue to cook butter until it browns
Plate kale-potato mixture, place tilapia on top and pour brown butter over fish.
FISH TACOIngredients
4 oz. Chicken Southern Bake
¼ cup Spicy Hot Breader
1 pound grouper filet's
3 limes, cut into wedges
2 cup roughly chopped fresh cilantro
2 avocados, sliced
16 cherry tomatoes. Sliced into wedges
1 cup shredded Colby jack cheese
8 corn or flour tortillas
1 cup sour cream
Directions
Preheat oven to 400°F. Combine Chicken Southern Bake and Spicy Hot Bread in a large plastic baggie.
Cut fish into strips; moisten slightly with lime juice and coat fish evenly in breader. Shake off excess breader.
Place fish on a foil lined baking sheet and bake for 5-7 minutes or until fish is cooked throughout.
Meanwhile prep cilantro, avocados (coat with a squeeze of lime and salt, tomatoes and shred cheese.
Heat tortillas in microwave by placing on plate and covering with a moistened paper towel for about 30 seconds or warm individually in a skillet over medium high heat. This will make them slightly crispy.
Set out all ingredients and let family and friends assemble their tacos using their favorite toppings. Tacos are fresh and tasty.
TACO SALADIngredients
3 tablespoons olive oil
1/2 small red onion chopped
1/2 lb. ground turkey
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and pepper
1 cup frozen corn kernels
1 (14.5-ounce) can black beans drained and rinsed
6 cups chopped romaine lettuce
1 large tomato chopped
3 tablespoons lime juice
2 tablespoons chopped cilantro
Directions
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium heat. When hot, add the onion and cook, stirring occasionally, until tender and beginning to brown, about 10 minutes. Add the turkey, chili powder, cumin, ½ teaspoon salt, and ¼ teaspoon pepper. Break up the meat with a wooden spoon and cook until no longer pink, about 5 minutes. Add the corn and black beans, and gently toss together until heated through, about 3 minutes longer. Season with salt and pepper to taste and remove from heat.
Mound the lettuce and tomato on a platter. Top with the turkey mixture. Whisk the remaining 2 tablespoons oil, lime juice, cilantro, and ¼ teaspoon salt together, and drizzle over the salad. Serve.
BEEF BURRITO (I used ground chicken)
Ingredients
1 large baking potato
2 tablespoons vegetable oil such as safflower
3/4 lbs. ground beef
1 onion chopped
1 jalapeno chile finely chopped
1 can (14 ounces) chopped tomatoes with juice
1 1/2 teaspoons ground cumin
2 teaspoons paprika
Coarse salt
4 flour tortillas (10-inch)
1/4 cup sour cream
1/2 head iceberg lettuce shredded
1/4 cup grated Monterrey Jack
1/4 cup fresh cilantro (optional)
1 lime plus wedges for garnish
Directions
Peel potatoes; cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes. Add beef, onion, and jalapeno; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.
Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.
Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.
STUFFED POBLANOIngredients
For the Stuffing:
4 ounces (1 stick) unsalted butter
2 large garlic cloves peeled and minced
1 medium onion chopped (about 1 cup)
1/2 cup pitted prunes
1/2 cup dried apricots
1/2 cup dried peaches
1/2 cup pimento-stuffed green olives sliced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground imported Ceylon cinnamon (if available) or
1 teaspoon regular ground cinnamon
2 cups shredded pork
Salt to taste
For the Chiles:
8 large fresh poblano chiles
Vegetable oil for frying
For Serving:
Salsa de Tomate Asado (Roasted Tomato Sauce)
Special Equipment Suggested:
A heavy 12-inch frying pan
A deep saucepan about 10 inches across and 8 inches deep
An oiled baking sheet
Directions
Preparing the Stuffing: Set frying pan over moderate heat, add butter, and stir in garlic and onions. When onions are tender and translucent, stir in the dried fruits and olives; continue cooking 3 minutes. Blend in the spices and pork, mixing well, and let cook 5 to 7 minutes. Taste carefully for seasoning.
Frying the Chiles: Make a slit 1 to 1 1/2 inches long in each chile and dry in a kitchen towel. Pour 1/2 inch of oil into saucepan and set over high heat until oil is almost smoking. Being sure the chiles are completely dry, fry them 2 at a time, turning once or twice, until they puff up and take on an olive-beige color. Remove them from pan and continue with the remaining chiles. Peel chiles under cold running water and very gently pull out seeds through the slit, being sure not to tear the flesh. Set aside.
Stuffing and Baking the Chiles: Preheat oven to 500 F. Stuff chiles through their slits. Arrange on oiled baking sheet and roast 7 to 8 minutes in the middle level of the preheated oven. They should just heat through.
Serving: Spoon the tomato sauce onto individual plates or onto a large serving platter and arrange the warm chiles on top.
EGG SALAD SANDWICH
Ingredients
2 eggs
¼ avocado, sliced
1 tbsp real mayonnaise
¼ tsp dry mustard
pinch of salt
pinch of pepper
lettuce
bread & butter pickle slices
hot sauce (optional)
2 slices whole wheat bread
Directions
Place the eggs in a large pot of salted cold water. Bring water and eggs to a boil on the stove. Once boiling, immediately cover pot, turn off heat and set a timer for 12 minutes.
When the timer goes off, quickly remove eggs from pot and run under cold water. Peel eggs and place hard boiled eggs in a bowl with the mayonnaise, salt, pepper and dry mustard.
Smash eggs with a fork and mix until well combined.
Toast bread, then place egg salad on one slice. Top with avocado slices, bread and butter pickles, lettuce and hot sauce if you wish! Top with other slice of toast and enjoy.
No comments:
Post a Comment