THURSDAY
Mango Blueberry Quinoa Salad:
quinoa
cucumber
red rice
chickpeas
lemon & basil oil dressing (see recipe below)
mixed sprouted peas and beans (green peas, adzuki beans and chickpeas or similar)
raisins
blueberries
mango
Lemon & Basil Oil Dressing:
basil infused sunflower oil
lemon juice
salt
roasted garlic puree (garlic and rapeseed oil)
sugar
lemon zest
pepper
Saturday, June 25, 2011
Mexican Night!
WEDNESDAY
Bean Burritos with Nopal Salad
The bean burritos, once again is all our recipe. I take pinto beans and sometimes some black beans, throw them in the crockpot the day before and let cook until they're relatively done. On Wednesday night I'll be taking the already cooked beans and then refrying them with 2 slices of bacon, a bit of salt and pepper. This way our refried beans don't have quite as much of the junk that canned refried beans do.
Nopal Salad: Ensalada de Nopalitos by Karen Hursh Graber © 2006
The market ladies in Puebla sell this salad ready-made, ladling it into plastic bags to "take-out." The basic recipe consists of nopales, green onions and cilantro; other ingredients, such as tomatoes, can be added to taste. I like to dress the salad lightly with a little bit of olive oil and lime juice, although many people do not. It can be used in tacos or as a garnish on tostadas, and is a good accompaniment to grilled meat, chicken or fish.
Ingredients:
3 cups diced nopales, cooked until tender and rinsed under cold water
1/2 cup finely chopped green onion
1/2 cup diced radishes
1/4 cup finely chopped cilantro leaves
2 tablespoons olive oil
juice of 1 fresh lime
1/4 teaspoon crumbled, dried oregano leaves
salt and pepper to taste
1-2 serrano chiles, finely chopped (optional)
Preparation:
Place the nopales in a salad bowl with the other vegetables and the cilantro. Whisk together the olive oil, lemon juice, oregano, salt and pepper, and pour over all. Toss to blend well.
Serves 4-6.
Bean Burritos with Nopal Salad
The bean burritos, once again is all our recipe. I take pinto beans and sometimes some black beans, throw them in the crockpot the day before and let cook until they're relatively done. On Wednesday night I'll be taking the already cooked beans and then refrying them with 2 slices of bacon, a bit of salt and pepper. This way our refried beans don't have quite as much of the junk that canned refried beans do.
Nopal Salad: Ensalada de Nopalitos by Karen Hursh Graber © 2006
The market ladies in Puebla sell this salad ready-made, ladling it into plastic bags to "take-out." The basic recipe consists of nopales, green onions and cilantro; other ingredients, such as tomatoes, can be added to taste. I like to dress the salad lightly with a little bit of olive oil and lime juice, although many people do not. It can be used in tacos or as a garnish on tostadas, and is a good accompaniment to grilled meat, chicken or fish.
Ingredients:
3 cups diced nopales, cooked until tender and rinsed under cold water
1/2 cup finely chopped green onion
1/2 cup diced radishes
1/4 cup finely chopped cilantro leaves
2 tablespoons olive oil
juice of 1 fresh lime
1/4 teaspoon crumbled, dried oregano leaves
salt and pepper to taste
1-2 serrano chiles, finely chopped (optional)
Preparation:
Place the nopales in a salad bowl with the other vegetables and the cilantro. Whisk together the olive oil, lemon juice, oregano, salt and pepper, and pour over all. Toss to blend well.
Serves 4-6.
Asian Orange Tofu Stir Fry
TUESDAY
Asian Orange Tofu Stir Fry
For the sauce:
3/4 cup water
1 tablespoon orange juice
2 tablespoons lemon juice
2 1/2 tablespoons rice vinegar
1 1/2 tablespoons gluten-free soy sauce
3 tablespoons brown sugar
1 1/2 tablespoons orange zest
1 1/2 tablespoons minced ginger
2 garlic cloves, minced
dash of cayenne pepper
1 tablespoon corn starch
1 tablespoon water
Everything else:
8 ounces extra firm tofu, pressed and cut into small cubes
1 small head of broccoli, cut into bite-sized pieces
2 small zucchini squash cut into bite-sized pieces
1 tablespoon vegetable oil
Pour all the sauce ingredients, except the corn starch and tablespoon of water, into a medium saucepan, and set it over medium-high heat. Once it starts boiling, turn off the heat, and set aside.
Heat the vegetable oil in a large frying pan (or wok if you have one) over medium-high heat. Add the tofu and fry until crispy and brown, about five minutes. Remove the tofu from the pan.
Mix the cornstarch and water. Make sure the cornstarch is not lumpy. Put the broccoli and peppers into the pan and fry for a minute or two; then add the sauce. Add the tofu back into the pan. Then stir in the cornstarch slurry. Cook for a minute or two longer until the sauce has thickened. Serve over rice.
Asian Orange Tofu Stir Fry
For the sauce:
3/4 cup water
1 tablespoon orange juice
2 tablespoons lemon juice
2 1/2 tablespoons rice vinegar
1 1/2 tablespoons gluten-free soy sauce
3 tablespoons brown sugar
1 1/2 tablespoons orange zest
1 1/2 tablespoons minced ginger
2 garlic cloves, minced
dash of cayenne pepper
1 tablespoon corn starch
1 tablespoon water
Everything else:
8 ounces extra firm tofu, pressed and cut into small cubes
1 small head of broccoli, cut into bite-sized pieces
2 small zucchini squash cut into bite-sized pieces
1 tablespoon vegetable oil
Pour all the sauce ingredients, except the corn starch and tablespoon of water, into a medium saucepan, and set it over medium-high heat. Once it starts boiling, turn off the heat, and set aside.
Heat the vegetable oil in a large frying pan (or wok if you have one) over medium-high heat. Add the tofu and fry until crispy and brown, about five minutes. Remove the tofu from the pan.
Mix the cornstarch and water. Make sure the cornstarch is not lumpy. Put the broccoli and peppers into the pan and fry for a minute or two; then add the sauce. Add the tofu back into the pan. Then stir in the cornstarch slurry. Cook for a minute or two longer until the sauce has thickened. Serve over rice.
MONDAY
Avocado Salad
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4
"Fresh avocados tossed with sweet onion, green pepper, tomato, cilantro and lime juice."
INGREDIENTS:
1-1/4 avocados - peeled, pitted and diced
5/8 sweet onion, chopped
5/8 green bell pepper, chopped
5/8 large ripe tomato, chopped
2 tablespoons and 2 teaspoons chopped
fresh cilantro
3/8 lime, juiced
salt and pepper to taste
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (6).
1. In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.
We're going to serve this over some fresh salad greens with toasted tortillas with cheese melted on top. I'll possibly make some Creme Fraiche to dip the tortillas in as a treat.
Here are the instructions on how to make Creme Fraiche.
Avocado Salad
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4
"Fresh avocados tossed with sweet onion, green pepper, tomato, cilantro and lime juice."
INGREDIENTS:
1-1/4 avocados - peeled, pitted and diced
5/8 sweet onion, chopped
5/8 green bell pepper, chopped
5/8 large ripe tomato, chopped
2 tablespoons and 2 teaspoons chopped
fresh cilantro
3/8 lime, juiced
salt and pepper to taste
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (6).
1. In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.
We're going to serve this over some fresh salad greens with toasted tortillas with cheese melted on top. I'll possibly make some Creme Fraiche to dip the tortillas in as a treat.
Here are the instructions on how to make Creme Fraiche.
Mango Chicken Kabobs with Rice
SUNDAY
This one is all our own. We're using a marinade from Tropical Pepper Company. Kabobs, in my opinion are super easy to make. Simply marinate your meat, cut up some veggies and then skewer the meat and veggies and toss them on the grill, cook until done.
This one is all our own. We're using a marinade from Tropical Pepper Company. Kabobs, in my opinion are super easy to make. Simply marinate your meat, cut up some veggies and then skewer the meat and veggies and toss them on the grill, cook until done.
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