It's Monday, which of course means Meatless Monday.
Can any group of recipes that starts off with three guacamole be anything but great? I doubt it. That said, here are today's six recipes, including three for guacamole. Enjoy!
GUACAMOLE
This comes from Florence Fabricant in The New York Times cooking e-newspaper. Florence wrote, “This guacamole is the definitive recipe, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan. It is dead simple and easily scaled to serve a crowd, which is good, because you'll need a lot of it — even if you're the only one partaking.” Yield: 2 servings; Time: 15 minutes.
This was featured in “BY THE BOOK; Memories of Mexico, Seasoned by Time” and can be viewed online here.
Ingredients
3 tablespoons chopped onion
1/2 teaspoon minced Serrano chili, or more, to taste
1 1/2 teaspoons finely chopped cilantro leaves
1/2 teaspoon salt, or more, to taste
1 small vine-ripened tomato
1 ripe Haas avocado
Tortilla chips for serving
Preparation
In a medium-size bowl, mortar or a Mexican molcajete (lava stone mortar), thoroughly mash 1 tablespoon of the onion with the chili, 1/2 teaspoon cilantro and the salt to make a paste.
Cut the tomato in half horizontally, squeeze out the juice and seeds and discard. Chop pulp, and add it to the bowl.
Cut the avocado in half lengthwise, cutting around the pit. Gently twist the top half of the avocado off to separate the halves. Carefully rap the pit with the edge of a sharp knife and twist it out. Using a paring knife slice the avocado flesh of both halves lengthwise, then crosswise, cutting down to the skin, to form a grid. Scoop the avocado into the bowl with a spoon.
Add the remaining onion and cilantro, and gently fold all the ingredients together. Season with more chili and salt if desired. Serve at once with tortilla chips.
GUACAMOLE DE FRUTAS
This is from Sam Sifton, also n The New York Times cooking e-newspaper. Sam wrote, “Toloache is one of the great treats of the theater district, up there with bumping into Laura Benanti in front of Joe Allen: the chunky guacamole with apple, pear and jalapeño that the chef Julian Medina serves at his marvelous little Mexican joint on 50th Street. Just add margaritas.” Yield: About 1 1/ 2 cups (about 4 servings); Time: 10 minutes.
This was featured in “Dishes That Earned Their Stars” and can be viewed online here.
Ingredients
1 tablespoon finely diced sweet onion, like Vidalia
1 teaspoon finely diced seeded jalapeño pepper
1 teaspoon lime juice
Kosher salt
2 tablespoons finely diced peeled Granny Smith apple
2 tablespoons finely diced peeled Asian pear
2 tablespoons dried cranberries
1 teaspoon thinly sliced basil, preferably Thai
2 ripe Haas avocados
1 tablespoon fresh pomegranate seeds
Preparation
In a nonreactive mixing bowl, combine onion, jalapeño, lime juice and a pinch salt. Mix well, and add the apple, pear, cranberries and basil. Mix again.
Cut the avocados in half, scoop out the pulp and mash it with the ingredients in the bowl. Adjust salt to taste. Transfer to a serving bowl and top with pomegranate seeds. If desired, serve with warm corn tortillas or chips.
GREEN PEA GUACAMOLE
And finally, this comes from Melissa Clark, also in The New York Times cooking e-newspaper. Melissa wrote, “Adding fresh English peas to what is an otherwise fairly traditional guacamole is one of those radical moves that is also completely obvious after you taste it. The peas add intense sweetness and a chunky texture to the dip, making it more substantial on the chip. They also intensify the color of the green avocado — and help the guacamole stay that way. Pea guacamole keeps its bright hue in the fridge for a few days without turning brown around the edges. A good dose of lime juice helps this cause. This dish, a collaboration between ABC Cocina’s chef-owner, Jean-Georges Vongerichten, and his chef de cuisine, Ian Coogan, is the best kind of greenmarket tweak upon a classic.” Yield: 6 to 8 servings; Time: 45 minutes.
This was featured in “Green Pea Guacamole” (part of the Times’ Restaurant Takeaway column), and can be viewed online here.
Ingredients
1/2 pound fresh sweet peas, shucked (about 1/2 to 2/3 cup peas)
2 small jalapeños
2 tablespoons packed cilantro leaves, chopped, more for garnish
3/4 teaspoon salt, more as needed
3 small ripe avocados, mashed
2 scallions, whites only, sliced as thin as possible (about 1/4 cup)
Zest of 1 lime
Juice of 1 lime, more as needed
1 tablespoon toasted sunflower seeds
Flaky sea salt, for serving
Tortilla chips, for serving
Lime wedges, for serving
Preparation
Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain.
Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeño. Then halve, seed, and mince the remaining raw jalapeño.
In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.
In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée. Adjust salt and lime juice as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges.
FARROW BLACK BEANS MEXICAN BOWL [VEGAN]
This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435
To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.
Ingredients
1 tbsp olive oil
1 tsp chopped garlic
2 tsp oregano
1 cup red onions (chopped)
1 cup green bell pepper (chopped)
1 tbsp jalapeno pepper (seeds removed and chopped)
1 tbsp chopped cilantro
3 roma tomatoes (blanched, peeled and mashed)
1/2 tsp sugar
1/2 cup sweet corn kernels
1 15 oz. can black beans (rinsed and drained)
1 1/4 tsp salt
1 tsp lime juice
2 cups farrow (cooked)
1 cup shredded lettuce
1 whole avocado (seed removed and sliced/chopped
Preparation
Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.
Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.
Add sugar, corn, black beans, salt, lime juice.
Mix very well and cover and cook for 3 – 4 minutes.
Lastly add farro and mix well so that farro is properly coated and turn off the flame.
In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15 -ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2 .5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
VEGETARIAN TACO SOUP IN THE CROCKPOT
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both! This vegetarian taco soup recipe isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.” Prep Time: 5 minutes; Cook Time: 480 minutes (8 hours); Total Time: 485 minutes; Yield: 6 servings as a main dish
To view this online, click here.
Ingredients
1 can corn kernels, drained
1 can kidney beans or navy beans, drained
1 can pinto beans, drained
1 can black beans, drained
1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)
1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain
1 package taco seasoning mix
1/4 tsp cumin
3/4 tsp onion powder
1/2 teaspoon salt
1/2 tsp garlic powder
Optional garnishes:
tortilla chips or corn chips
grated cheese
chopped green onions
fresh chopped cilantro
Preparation
Cook on low crockpot setting for 8-10 hours.
If you're in a hurry, you can also set this on high in the crockpot for 3 hours.
Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.
This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.
Showing posts with label Guacamole. Show all posts
Showing posts with label Guacamole. Show all posts
Monday, February 20, 2017
Tuesday, October 11, 2016
Tuesday Recipes
Okay, first things first: I've started a Kickstarter campaign to film an hour-long documentary, titled Another Day in Paradise. To check out the campaign - and possibly be a backer! (hint, hint) - check it out here.
And now for today's recipes. Can any group of recipes that starts off with three guacamole be anything but great? I doubt it. That said, here are today's six recipes, including three for guacamole. Enjoy!
GUACAMOLE
This comes from Florence Fabricant in The New York Times cooking e-newspaper. Florence wrote, “This guacamole is the definitive recipe, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan. It is dead simple and easily scaled to serve a crowd, which is good, because you'll need a lot of it — even if you're the only one partaking.” Yield: 2 servings; Time: 15 minutes.
This was featured in “BY THE BOOK; Memories of Mexico, Seasoned by Time” and can be viewed online here.
Ingredients
3 tablespoons chopped onion
1/2 teaspoon minced Serrano chili, or more, to taste
1 1/2 teaspoons finely chopped cilantro leaves
1/2 teaspoon salt, or more, to taste
1 small vine-ripened tomato
1 ripe Haas avocado
Tortilla chips for serving
Preparation
In a medium-size bowl, mortar or a Mexican molcajete (lava stone mortar), thoroughly mash 1 tablespoon of the onion with the chili, 1/2 teaspoon cilantro and the salt to make a paste.
Cut the tomato in half horizontally, squeeze out the juice and seeds and discard. Chop pulp, and add it to the bowl.
Cut the avocado in half lengthwise, cutting around the pit. Gently twist the top half of the avocado off to separate the halves. Carefully rap the pit with the edge of a sharp knife and twist it out. Using a paring knife slice the avocado flesh of both halves lengthwise, then crosswise, cutting down to the skin, to form a grid. Scoop the avocado into the bowl with a spoon.
Add the remaining onion and cilantro, and gently fold all the ingredients together. Season with more chili and salt if desired. Serve at once with tortilla chips.
GUACAMOLE DE FRUTAS
This is from Sam Sifton, also n The New York Times cooking e-newspaper. Sam wrote, “Toloache is one of the great treats of the theater district, up there with bumping into Laura Benanti in front of Joe Allen: the chunky guacamole with apple, pear and jalapeño that the chef Julian Medina serves at his marvelous little Mexican joint on 50th Street. Just add margaritas.” Yield: About 1 1/ 2 cups (about 4 servings); Time: 10 minutes.
This was featured in “Dishes That Earned Their Stars” and can be viewed online here.
Ingredients
1 tablespoon finely diced sweet onion, like Vidalia
1 teaspoon finely diced seeded jalapeño pepper
1 teaspoon lime juice
Kosher salt
2 tablespoons finely diced peeled Granny Smith apple
2 tablespoons finely diced peeled Asian pear
2 tablespoons dried cranberries
1 teaspoon thinly sliced basil, preferably Thai
2 ripe Haas avocados
1 tablespoon fresh pomegranate seeds
Preparation
In a nonreactive mixing bowl, combine onion, jalapeño, lime juice and a pinch salt. Mix well, and add the apple, pear, cranberries and basil. Mix again.
Cut the avocados in half, scoop out the pulp and mash it with the ingredients in the bowl. Adjust salt to taste. Transfer to a serving bowl and top with pomegranate seeds. If desired, serve with warm corn tortillas or chips.
GREEN PEA GUACAMOLE
And finally, this comes from Melissa Clark, also in The New York Times cooking e-newspaper. Melissa wrote, “Adding fresh English peas to what is an otherwise fairly traditional guacamole is one of those radical moves that is also completely obvious after you taste it. The peas add intense sweetness and a chunky texture to the dip, making it more substantial on the chip. They also intensify the color of the green avocado — and help the guacamole stay that way. Pea guacamole keeps its bright hue in the fridge for a few days without turning brown around the edges. A good dose of lime juice helps this cause. This dish, a collaboration between ABC Cocina’s chef-owner, Jean-Georges Vongerichten, and his chef de cuisine, Ian Coogan, is the best kind of greenmarket tweak upon a classic.” Yield: 6 to 8 servings; Time: 45 minutes.
This was featured in “Green Pea Guacamole” (part of the Times’ Restaurant Takeaway column), and can be viewed online here.
Ingredients
1/2 pound fresh sweet peas, shucked (about 1/2 to 2/3 cup peas)
2 small jalapeños
2 tablespoons packed cilantro leaves, chopped, more for garnish
3/4 teaspoon salt, more as needed
3 small ripe avocados, mashed
2 scallions, whites only, sliced as thin as possible (about 1/4 cup)
Zest of 1 lime
Juice of 1 lime, more as needed
1 tablespoon toasted sunflower seeds
Flaky sea salt, for serving
Tortilla chips, for serving
Lime wedges, for serving
Preparation
Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain.
Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeño. Then halve, seed, and mince the remaining raw jalapeño.
In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.
In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée. Adjust salt and lime juice as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges.
MEXICAN MEATLOAF
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.
“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”
To view this online, click here.
Ingredients
1 cup Panko (Japanese bread crumbs)
2 large eggs, beaten
1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
3/4 cup tomato salsa, divided
2 Tbsp. Dijon mustard
1 pound lean ground beef
1 pound ground pork
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.
Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.
Spread remaining 1/4 cup of salsa on top.
Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.
BAKED CREAM CORN WITH RED BELL PEPPERS AND JALAPENOS
This yummy recipe is from Ree Drummond, also on
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/baked-creamed-corn-with-red-bell-peppers-and-jalapenos-recipe.html?oc=linkback.
Ingredients
8 ears corn, husked
2 red bell peppers, diced
2 jalapeno peppers, diced
1 cup heavy cream
Kosher salt and freshly ground pepper
1 stick salted butter, cut into pieces
Directions
Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon e-newsletter, and begins, “An easy Mexican dinner for just 300 calories per serving. You can even assemble it ahead of time, refrigerate, then bake just before serving!” Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Servings: 8.
To view this online, click here.
Ingredients
1 bag (10 oz) frozen whole grain brown rice
1 bag (12 oz) frozen whole kernel sweet corn
1 can (14 oz) black beans, drained, rinsed
2 cups cubed cooked chicken breast
2 cans (10 oz each) Old El Paso™ enchilada sauce
1 cup chopped red bell pepper
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
2 cups shredded 2% milk reduced-fat Mexican style cheese blend (8 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice and corn as directed on bags. In baking dish, carefully stir rice, corn, beans, chicken, enchilada sauce, bell pepper, 2 tablespoons of the green onions, the cilantro, chili powder, cumin, garlic powder and 1 cup of the cheese until well blended.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with remaining 1 cup cheese; bake 3 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining 2 tablespoons green onions.
And now for today's recipes. Can any group of recipes that starts off with three guacamole be anything but great? I doubt it. That said, here are today's six recipes, including three for guacamole. Enjoy!
GUACAMOLE
This comes from Florence Fabricant in The New York Times cooking e-newspaper. Florence wrote, “This guacamole is the definitive recipe, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan. It is dead simple and easily scaled to serve a crowd, which is good, because you'll need a lot of it — even if you're the only one partaking.” Yield: 2 servings; Time: 15 minutes.
This was featured in “BY THE BOOK; Memories of Mexico, Seasoned by Time” and can be viewed online here.
Ingredients
3 tablespoons chopped onion
1/2 teaspoon minced Serrano chili, or more, to taste
1 1/2 teaspoons finely chopped cilantro leaves
1/2 teaspoon salt, or more, to taste
1 small vine-ripened tomato
1 ripe Haas avocado
Tortilla chips for serving
Preparation
In a medium-size bowl, mortar or a Mexican molcajete (lava stone mortar), thoroughly mash 1 tablespoon of the onion with the chili, 1/2 teaspoon cilantro and the salt to make a paste.
Cut the tomato in half horizontally, squeeze out the juice and seeds and discard. Chop pulp, and add it to the bowl.
Cut the avocado in half lengthwise, cutting around the pit. Gently twist the top half of the avocado off to separate the halves. Carefully rap the pit with the edge of a sharp knife and twist it out. Using a paring knife slice the avocado flesh of both halves lengthwise, then crosswise, cutting down to the skin, to form a grid. Scoop the avocado into the bowl with a spoon.
Add the remaining onion and cilantro, and gently fold all the ingredients together. Season with more chili and salt if desired. Serve at once with tortilla chips.
GUACAMOLE DE FRUTAS
This is from Sam Sifton, also n The New York Times cooking e-newspaper. Sam wrote, “Toloache is one of the great treats of the theater district, up there with bumping into Laura Benanti in front of Joe Allen: the chunky guacamole with apple, pear and jalapeño that the chef Julian Medina serves at his marvelous little Mexican joint on 50th Street. Just add margaritas.” Yield: About 1 1/ 2 cups (about 4 servings); Time: 10 minutes.
This was featured in “Dishes That Earned Their Stars” and can be viewed online here.
Ingredients
1 tablespoon finely diced sweet onion, like Vidalia
1 teaspoon finely diced seeded jalapeño pepper
1 teaspoon lime juice
Kosher salt
2 tablespoons finely diced peeled Granny Smith apple
2 tablespoons finely diced peeled Asian pear
2 tablespoons dried cranberries
1 teaspoon thinly sliced basil, preferably Thai
2 ripe Haas avocados
1 tablespoon fresh pomegranate seeds
Preparation
In a nonreactive mixing bowl, combine onion, jalapeño, lime juice and a pinch salt. Mix well, and add the apple, pear, cranberries and basil. Mix again.
Cut the avocados in half, scoop out the pulp and mash it with the ingredients in the bowl. Adjust salt to taste. Transfer to a serving bowl and top with pomegranate seeds. If desired, serve with warm corn tortillas or chips.
GREEN PEA GUACAMOLE
And finally, this comes from Melissa Clark, also in The New York Times cooking e-newspaper. Melissa wrote, “Adding fresh English peas to what is an otherwise fairly traditional guacamole is one of those radical moves that is also completely obvious after you taste it. The peas add intense sweetness and a chunky texture to the dip, making it more substantial on the chip. They also intensify the color of the green avocado — and help the guacamole stay that way. Pea guacamole keeps its bright hue in the fridge for a few days without turning brown around the edges. A good dose of lime juice helps this cause. This dish, a collaboration between ABC Cocina’s chef-owner, Jean-Georges Vongerichten, and his chef de cuisine, Ian Coogan, is the best kind of greenmarket tweak upon a classic.” Yield: 6 to 8 servings; Time: 45 minutes.
This was featured in “Green Pea Guacamole” (part of the Times’ Restaurant Takeaway column), and can be viewed online here.
Ingredients
1/2 pound fresh sweet peas, shucked (about 1/2 to 2/3 cup peas)
2 small jalapeños
2 tablespoons packed cilantro leaves, chopped, more for garnish
3/4 teaspoon salt, more as needed
3 small ripe avocados, mashed
2 scallions, whites only, sliced as thin as possible (about 1/4 cup)
Zest of 1 lime
Juice of 1 lime, more as needed
1 tablespoon toasted sunflower seeds
Flaky sea salt, for serving
Tortilla chips, for serving
Lime wedges, for serving
Preparation
Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain.
Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeño. Then halve, seed, and mince the remaining raw jalapeño.
In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.
In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée. Adjust salt and lime juice as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges.
MEXICAN MEATLOAF
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.
“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”
To view this online, click here.
Ingredients
1 cup Panko (Japanese bread crumbs)
2 large eggs, beaten
1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
3/4 cup tomato salsa, divided
2 Tbsp. Dijon mustard
1 pound lean ground beef
1 pound ground pork
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.
Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.
Spread remaining 1/4 cup of salsa on top.
Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.
BAKED CREAM CORN WITH RED BELL PEPPERS AND JALAPENOS
This yummy recipe is from Ree Drummond, also on
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/baked-creamed-corn-with-red-bell-peppers-and-jalapenos-recipe.html?oc=linkback.
Ingredients
8 ears corn, husked
2 red bell peppers, diced
2 jalapeno peppers, diced
1 cup heavy cream
Kosher salt and freshly ground pepper
1 stick salted butter, cut into pieces
Directions
Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon e-newsletter, and begins, “An easy Mexican dinner for just 300 calories per serving. You can even assemble it ahead of time, refrigerate, then bake just before serving!” Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Servings: 8.
To view this online, click here.
Ingredients
1 bag (10 oz) frozen whole grain brown rice
1 bag (12 oz) frozen whole kernel sweet corn
1 can (14 oz) black beans, drained, rinsed
2 cups cubed cooked chicken breast
2 cans (10 oz each) Old El Paso™ enchilada sauce
1 cup chopped red bell pepper
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
2 cups shredded 2% milk reduced-fat Mexican style cheese blend (8 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice and corn as directed on bags. In baking dish, carefully stir rice, corn, beans, chicken, enchilada sauce, bell pepper, 2 tablespoons of the green onions, the cilantro, chili powder, cumin, garlic powder and 1 cup of the cheese until well blended.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with remaining 1 cup cheese; bake 3 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining 2 tablespoons green onions.
Tuesday, May 5, 2015
Week Day Meals
While it's almost noon where I am, I still have it posted before noon. Yay! Here are today's recipes. Enjoy!
CHEESE-STUFFED SHELLS IN MARINARA SAUCE
This comes from FamilyTime.com, and starts off, "A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!" Serves: 6; Prep Time: 15 minutes; Cook Time: 30 minutes.
To view online, click here.
Ingredients
12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided
1 cup fat free or reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1/4 teaspoon ground black pepper
1 container (15 oz.) BUITONI® refrigerated Marinara Sauce
Directions
Preheat oven to 350 degree F.
Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.
Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
For Freeze Ahead:
Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Preheat oven to 350° F.
Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
BLACK BEAN SOUP
This one is from GE Appliances (yes, I know, not what you were expecting, right?). It starts off, "What is so great about this soup? Well, it s vegan, super filling, full of veggies, and costs next to nothing. When it s time to serve, go wild with the toppings! We like avocado and shredded cheese." Makes 10 servings in 40 minutes, and is listed as a Cinco de Mayo recipe. (No, you don't have to check your calendar; it really is May 5, or Cinco de Mayo.)
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 1/2 cups onions, chopped
1 large red bell pepper, chopped
3 cloves garlic, minced and rubbed into a paste
salt
1 jalapeno pepper, minced
2 teaspoons cumin
1 teaspoon smoked paprika
1 cup water
2 cans (15 ounces) chopped tomatoes
2 teaspoons dried oregano
2 cans (15 ounces) black beans, drained and rinsed
2 tablespoons lime juice
1/2 cup chopped cilantro
Garnishes: chopped cilantro, lime wedges, shredded cheese, avocados, sour cream
Directions
In a large pot, heat the oil over medium heat. Add the onions, lower the heat to medium-low, and cook the onions until they are soft and translucent, about 8 minutes.
When onions are soft, add the red pepper and jalepeno; continue cooking for about 5 minutes. Then add the garlic and stir until fragrant, about a minute. Stir in the cumin and smoked paprika. Cook for an additional minute, then add the water and the tomatoes. Add the dried oregano and raise the heat to medium. Bring mixture to a boil, then reduce heat and simmer, partially covered, for about 5 minutes.
After 5 minutes, add the beans to the pot and continue to simmer, covered, for about 15 minutes. Remove about 2 cups of the soup and puree it in a blender. Add the pureed soup back to the pot. Add lime juice and cilantro. Taste for salt and keep the soup on low heat until ready to serve.
Serve with desired garnishes.
GUACAMOLE
Who doesn't need a good guacamole recipe? I personally know several people who grave the stuff on a daily basis. This is also from GE Appliances, and makes enough guacamole for 4 to 6 servings.
To view this online, click here.
Ingredients
3 avocados, peeled and mashed
1 jalapeno pepper, seeded and finely chopped
1 cup fresh cilantro, chopped
2 tablespoons red onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh lime juice
Salt and pepper to taste
Directions
Mix all ingredients thoroughly and serve with assorted colors of tortilla chips like red, blue and white.
MEXICAN CHOCOLATE CAKE
This is from Linda Larsen, About.com's Busy Cooks expert. She writes, "Did you know that the combination of chocolate and cinnamon is a classic Mexican dessert flavor? This fabulous Mexican Chocolate Cake is perfect for a Cinco de Mayo celebration." Prep Time: 25 minutes; Cook Time: 25 minutes; Total Time: 50 minutes; Yield: 16 servings
To view this online, click here.
Ingredients
4 (1 oz.) squares unsweetened chocolate
1/2 cup butter
1 cup hot water
2 cups flour
2 cups sugar
1 tsp. cinnamon
pinch of salt
1/3 cup buttermilk
1-1/4 tsp. soda
2 eggs, beaten
1 tsp. vanilla
2 (1 oz.) squares unsweetened chocolate
1/4 cup butter
8 Tbsp. milk
4 cups powdered sugar
1/4 tsp. cinnamon
2 tsp. vanilla
Preparation
Preheat oven to 350 degrees. In a large saucepan, melt the chocolate and butter in the hot water and bring to a boil. Remove from heat and add flour, sugar, cinnamon, and salt. Mix well with a wire whisk or eggbeater. Then stir in buttermilk, soda, eggs and vanilla and beat until smooth. Pour into 13x9" pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip. Make the frosting while the cake is in the oven.
While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together. Add powdered sugar, milk, 1/4 tsp. cinnamon, and 2 tsp. vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable.
When the cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool.
PUMPKIN CHILI MEXICANA
This comes from the Very Best Baking newsletter from Nestle. Prep time: 10 minutes; Cooking Time: 40 minutes; Makes 6 servings; skill level: easy.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 lb. ground turkey
2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (15 oz.) tomato sauce
1 can (15.25 oz.) kidney beans, drained
1 can (4 oz.) diced green chiles
1/2 cup loose-pack frozen whole-kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Directions
Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
CARAMEL COCONUT TRES LECHES CAKE
This is from The Baker Chick, who writes, "I actually used a 7 inch Springform pan this time around but I think an 8 or 9 inch pan works the best. The thicker the cake the harder it is to really get those liquids to soak. Any of those options are fine, or you could double the recipe and use a 9x13." Base recipe adapted from Williams Sonoma
Recipe yields: 1 8-9 inch cake
To view this online, click
Ingredients
For the Cake:
4 eggs, room temperature, separated
3/4 cup flour
3/4 cup sugar
1/2 teaspoon vanilla extract
For the Soak:
1 16oz can of coconut milk
1/4 cup dulce de leche (or caramel sauce)
1/2 cup whole milk
1 tablespoon rum
For the Topping
1 cup heavy whipping cream
1/2 cup toasted coconut
dulce de leche for drizzling
Instructions
Preheat the oven to 350°F. Generously butter the inside and sides of a 8 or 9 inch round cake pan* and line with a parchment round. Sprinkle with flour; set aside.
In a large mixing bowl, combine the egg yolks and 1/2 cup of the sugar. Whisk until smooth and creamy. Set aside.
In a very clean stand mixer bowl or a large mixing bowl, Beat egg whites on medium high using a whisk attachment until soft peaks form. Gradually add the sugar while the mixer runs and continue beating until stiff peaks form.
Pile about one-third of the egg whites into the yolk mixture. Gently fold them together until smooth. Add half of the flour and continue to gently fold, being careful to not deflate the egg whites. Repeat with another third of egg whites, the rest of the flour, and the last third of whites. Do not over-mix, but batter should be smooth, airy and fluffy.
Pour the batter into the prepared pan. Bake for 20-30 minutes, or until the top of the cake springs back when lightly touched or a toothpick inserted into the middle comes out clean. Run a knife around the edge of the cake pan, and invert the cake onto a wire rack. Peel off the parchment, then flip the cake right side up so it can cool.
While the cake is baking, combine the soak ingredients in a liquid measuring cup and set aside.
After the cake has cooled for about 15 minutes, use a fork to prick it all over, not forgetting the sides, edges and all over the top. Try to get pretty close to the bottom of the cake.
Use a spoon or pour the soaking liquid over the cake, a little at a time, waiting for it to absorb before adding more. I would use the spoon and gently press the liquid into the cake** (see note) It may seem like a lot of liquid, but use as much as you can to soak the cake.
Chill the cake in the fridge for an hour (or more) to really let the flavors soak and set.
Meanwhile whip the cream and once the cake is done chilling, dollop on the whipped cream, drizzle with extra dulce de leche and sprinkle on the toasted coconut.
Store in the fridge until you're ready to serve.
The Baker Chick writes, "**I actually used one of those syringes for giving Hugo medicine for this step. (Clean of course.) I would pull up the liquid and then literally "inject" it into the sides and top of the cake. It worked surprisingly well!"
CHEESE-STUFFED SHELLS IN MARINARA SAUCE
This comes from FamilyTime.com, and starts off, "A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!" Serves: 6; Prep Time: 15 minutes; Cook Time: 30 minutes.
To view online, click here.
Ingredients
12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided
1 cup fat free or reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1/4 teaspoon ground black pepper
1 container (15 oz.) BUITONI® refrigerated Marinara Sauce
Directions
Preheat oven to 350 degree F.
Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.
Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
For Freeze Ahead:
Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Preheat oven to 350° F.
Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
BLACK BEAN SOUP
This one is from GE Appliances (yes, I know, not what you were expecting, right?). It starts off, "What is so great about this soup? Well, it s vegan, super filling, full of veggies, and costs next to nothing. When it s time to serve, go wild with the toppings! We like avocado and shredded cheese." Makes 10 servings in 40 minutes, and is listed as a Cinco de Mayo recipe. (No, you don't have to check your calendar; it really is May 5, or Cinco de Mayo.)
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 1/2 cups onions, chopped
1 large red bell pepper, chopped
3 cloves garlic, minced and rubbed into a paste
salt
1 jalapeno pepper, minced
2 teaspoons cumin
1 teaspoon smoked paprika
1 cup water
2 cans (15 ounces) chopped tomatoes
2 teaspoons dried oregano
2 cans (15 ounces) black beans, drained and rinsed
2 tablespoons lime juice
1/2 cup chopped cilantro
Garnishes: chopped cilantro, lime wedges, shredded cheese, avocados, sour cream
Directions
In a large pot, heat the oil over medium heat. Add the onions, lower the heat to medium-low, and cook the onions until they are soft and translucent, about 8 minutes.
When onions are soft, add the red pepper and jalepeno; continue cooking for about 5 minutes. Then add the garlic and stir until fragrant, about a minute. Stir in the cumin and smoked paprika. Cook for an additional minute, then add the water and the tomatoes. Add the dried oregano and raise the heat to medium. Bring mixture to a boil, then reduce heat and simmer, partially covered, for about 5 minutes.
After 5 minutes, add the beans to the pot and continue to simmer, covered, for about 15 minutes. Remove about 2 cups of the soup and puree it in a blender. Add the pureed soup back to the pot. Add lime juice and cilantro. Taste for salt and keep the soup on low heat until ready to serve.
Serve with desired garnishes.
GUACAMOLE
Who doesn't need a good guacamole recipe? I personally know several people who grave the stuff on a daily basis. This is also from GE Appliances, and makes enough guacamole for 4 to 6 servings.
To view this online, click here.
Ingredients
3 avocados, peeled and mashed
1 jalapeno pepper, seeded and finely chopped
1 cup fresh cilantro, chopped
2 tablespoons red onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh lime juice
Salt and pepper to taste
Directions
Mix all ingredients thoroughly and serve with assorted colors of tortilla chips like red, blue and white.
MEXICAN CHOCOLATE CAKE
This is from Linda Larsen, About.com's Busy Cooks expert. She writes, "Did you know that the combination of chocolate and cinnamon is a classic Mexican dessert flavor? This fabulous Mexican Chocolate Cake is perfect for a Cinco de Mayo celebration." Prep Time: 25 minutes; Cook Time: 25 minutes; Total Time: 50 minutes; Yield: 16 servings
To view this online, click here.
Ingredients
4 (1 oz.) squares unsweetened chocolate
1/2 cup butter
1 cup hot water
2 cups flour
2 cups sugar
1 tsp. cinnamon
pinch of salt
1/3 cup buttermilk
1-1/4 tsp. soda
2 eggs, beaten
1 tsp. vanilla
2 (1 oz.) squares unsweetened chocolate
1/4 cup butter
8 Tbsp. milk
4 cups powdered sugar
1/4 tsp. cinnamon
2 tsp. vanilla
Preparation
Preheat oven to 350 degrees. In a large saucepan, melt the chocolate and butter in the hot water and bring to a boil. Remove from heat and add flour, sugar, cinnamon, and salt. Mix well with a wire whisk or eggbeater. Then stir in buttermilk, soda, eggs and vanilla and beat until smooth. Pour into 13x9" pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip. Make the frosting while the cake is in the oven.
While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together. Add powdered sugar, milk, 1/4 tsp. cinnamon, and 2 tsp. vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable.
When the cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool.
PUMPKIN CHILI MEXICANA
This comes from the Very Best Baking newsletter from Nestle. Prep time: 10 minutes; Cooking Time: 40 minutes; Makes 6 servings; skill level: easy.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 lb. ground turkey
2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (15 oz.) tomato sauce
1 can (15.25 oz.) kidney beans, drained
1 can (4 oz.) diced green chiles
1/2 cup loose-pack frozen whole-kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Directions
Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
CARAMEL COCONUT TRES LECHES CAKE
This is from The Baker Chick, who writes, "I actually used a 7 inch Springform pan this time around but I think an 8 or 9 inch pan works the best. The thicker the cake the harder it is to really get those liquids to soak. Any of those options are fine, or you could double the recipe and use a 9x13." Base recipe adapted from Williams Sonoma
Recipe yields: 1 8-9 inch cake
To view this online, click
Ingredients
For the Cake:
4 eggs, room temperature, separated
3/4 cup flour
3/4 cup sugar
1/2 teaspoon vanilla extract
For the Soak:
1 16oz can of coconut milk
1/4 cup dulce de leche (or caramel sauce)
1/2 cup whole milk
1 tablespoon rum
For the Topping
1 cup heavy whipping cream
1/2 cup toasted coconut
dulce de leche for drizzling
Instructions
Preheat the oven to 350°F. Generously butter the inside and sides of a 8 or 9 inch round cake pan* and line with a parchment round. Sprinkle with flour; set aside.
In a large mixing bowl, combine the egg yolks and 1/2 cup of the sugar. Whisk until smooth and creamy. Set aside.
In a very clean stand mixer bowl or a large mixing bowl, Beat egg whites on medium high using a whisk attachment until soft peaks form. Gradually add the sugar while the mixer runs and continue beating until stiff peaks form.
Pile about one-third of the egg whites into the yolk mixture. Gently fold them together until smooth. Add half of the flour and continue to gently fold, being careful to not deflate the egg whites. Repeat with another third of egg whites, the rest of the flour, and the last third of whites. Do not over-mix, but batter should be smooth, airy and fluffy.
Pour the batter into the prepared pan. Bake for 20-30 minutes, or until the top of the cake springs back when lightly touched or a toothpick inserted into the middle comes out clean. Run a knife around the edge of the cake pan, and invert the cake onto a wire rack. Peel off the parchment, then flip the cake right side up so it can cool.
While the cake is baking, combine the soak ingredients in a liquid measuring cup and set aside.
After the cake has cooled for about 15 minutes, use a fork to prick it all over, not forgetting the sides, edges and all over the top. Try to get pretty close to the bottom of the cake.
Use a spoon or pour the soaking liquid over the cake, a little at a time, waiting for it to absorb before adding more. I would use the spoon and gently press the liquid into the cake** (see note) It may seem like a lot of liquid, but use as much as you can to soak the cake.
Chill the cake in the fridge for an hour (or more) to really let the flavors soak and set.
Meanwhile whip the cream and once the cake is done chilling, dollop on the whipped cream, drizzle with extra dulce de leche and sprinkle on the toasted coconut.
Store in the fridge until you're ready to serve.
The Baker Chick writes, "**I actually used one of those syringes for giving Hugo medicine for this step. (Clean of course.) I would pull up the liquid and then literally "inject" it into the sides and top of the cake. It worked surprisingly well!"
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