Mexi-Cali Salad Bowls

easy peasy, lime squeezy

This quick Mexico-California fusion salad continues my spring salad rainbow series. I make this salad all the time. It's a great week night meal, if I'm cooking just for me, or have next to nothing in my refrigerator. We spent the weekend out of town with friends (and their new little girl Marilyn). So, I needed an easy dinner for tonight. This was just perfect.

This salad requires only 6 main ingredients: crushed blue corn chips, lettuce, onion, bell pepper, black beans, and cheese. But, it's so much better with spices and an array of toppings. I suggest chili powder, paprika, cumin, and garlic powder to spice things up. And, topping everything off with salsa, sour cream, sliced avocado, cilantro, hot sauce, and a lime. But, you can do whatever you want with this salad. That's one of the best things about it...the other is that it's delicious! Make this quick, easy, customizable, and tasty salad, here's how...

Ingredients - Serves 4
~ 2 C Blue Corn Chips, crushed
1-2 Heads Romain Lettuce, roughly chopped
1 T Canola Oil
1 Yellow Onion, thinly sliced
1 Red Bell Pepper, thinly sliced
1/2 T Chili Powder
1 tsp. Paprika
1 tsp. Ground Cumin
1/2 tsp. Garlic Powder
1 Can Low-Sodium Black Beans, rinsed & drained
1 C Shredded Mexican Blend Cheese
Toppings: Salsa, Sour Cream, Avocado, Cilantro, Hot Sauce, and/or Lime Slices

Directions
Make the salad bowls: In 4 large bowls, divide the crushed blue corn chips and chopped Romain lettuce evenly. Set aside.

Cook the veggies: In a medium skillet add 1 T oil. Heat over med-high until very hot. Carefully add the onions and pepper. Sauté until soft and the onion begins to brown, 6-8 minutes. Add in the spices and cook another minute. Add the black beans, reduce the heat to low, and warm through.

Top the bowls: Once the veggies are ready, top the prepared bowls evenly with the mixture. Add the cheese and any (or all) toppings desired. Enjoy!

Smokey & Spicy Vegetable Black Bean Soup

look past the gas...

Beans get a pretty bad rep. They make many of us gassy, so we avoid them. However, black beans are extremely good for you and shouldn't be avoided. They are high in protein and fiber, low in fat and cholesterol, and help support a healthy immune system by providing many other nutrients such as iron, folate, and antioxidants. Few other foods can provide even half as many health benefits. So, don't avoid these little gems, just take some Gas-X or Beano, and enjoy this soup.

My Smokey & Spicy Vegetable Black Bean Soup isn't only good for you, it's quite tasty. The chopped chipotle in adobo and sauce to give this soup it's signature flavor, both smokey and spicy. I suggest seeding the jalapeño, but the seeds can be left in for even more heat. Lastly, the cilantro adds a needed freshness at the end. Top the soup as you like with sour cream, avocado, lime juice, and/or hot sauce. Just enjoy it before the weather gets too warm. Here's how to make it...

Ingredients - Serves 4
5 C Prepared Black Beans (~2 C Dried)
2-3 T Olive Oil
1 Yellow Onion, chopped
1 Red Bell Pepper, chopped
1 Jalapeno, seeded & chopped
2 Carrots, peeled & diced
1 Clove Garlic, minced
1 Chipotle in Adobo, chopped + 1 T Sauce
1 C Cilantro, roughly chopped
Kosher Salt & Black Pepper
Optional Toppings: Chopped Cilantro, Sour Cream, Sliced Avocado, Limes, and/or Hot Sauce

Directions
To prepare the beans: The night before, put 2 cups dried black beans in a pot and cover with water by an inch or two. Cover, refrigerate, and soak until ready to cook. The day of, drain the beans, put them back into the pot, and just cover with water. Bring to a boil, then reduce the heat to low, and simmer with the lid on. Cook until tender, about 35-40 minutes. Salt about 10 minutes before the beans are done cooking. Drain and set aside. You will end up with 5-6 cups cooked beans.

As the beans finish cooking, heat a large soup pot over med-high. Add 2-3 T olive oil and the veggies: onion, red bell pepper, jalapeño, carrots, and garlic. Sauté the veggies until tender, about 5 minutes.

Next add in the chipotle, adobo sauce, vegetable broth, and prepared black beans. Bring to a boil, then reduce to a simmer and cook 20-25 minutes. Stir in the cilantro and season to taste with salt & pepper.

Serve the soup topped as you like. I suggest more cilantro, sour cream, avocado, lime juice, and/or hot sauce (just in case the soup isn't hot enough for you). I also made a cheese quesadilla for dunking. Enjoy!

Eggplant Fries w/ Super Hot Sauce

restaurant remake...

This recipe was inspired by a dish I had at Zula Restaurant & Wine Bar in downtown Cincy. My husband, our friend James, and I all went to Zula last year for restaurant week. It's one of the newer restaurants in town and worth going to for a special occasion. On the menu were eggplant fries. But not just plain breaded eggplant, we are talking dusted with powdered sugar and served with hot sauce. We were intrigued to say the least, and after trying them, we were totally sold.

My recipe remake is a little different than what we had, but still tastes much like the dish at Zula. For starters, my eggplant fries are baked. By cooking the fries this way, I'm cutting down on the calories, but I promise, none of the flavor is lost. Another way my recipe differs is that I use a yogurt mixture and bread crumbs to coat my eggplant. It provides a different texture than the fries at Zula. Finally, my super hot sauce is a mixture of three condiments - I'm sure they make theirs from scratch at Zula - but, both are blistering hot. Try this restaurant remake and then go to Zula and compare. Here's how to make it...

Ingredients - Serves 6

Fries

2 Medium Eggplants (suggest graffiti)

2/3 C Nonfat Greek Yogurt

1/2 tsp. Garlic Powder

1/2 tsp. Onion Powder

1 tsp. Paprika

1 tsp. Kosher Salt

1/2 tsp. Black Pepper

4 T Lemon Juice

2-3 C Plain Breadcrumbs

2 T Powdered Sugar

Hot Sauce

4 T Sriracha

1-2 T Sambal Oelek

1 tsp. Tabasco Sauce

Directions

Preheat the oven to 450 degrees. Prepare two large baking sheets by placing a cooling rack on each of them. Set aside.

Cut the eggplants into fries: Cut the top and bottom off each eggplant. Then stand upright and slice the eggplant down the middle. Cut each of the halves length-wise once more, creating 4 planks. Next cut each plank into 4-5 long strips. Finally, cut the strips in half to create a fry shape. Each fry should be about 1/4 inch in thickness.

Setup your breading station: In a bowl combine the yogurt, garlic powder, onion powder, paprika, salt, pepper, and lemon juice. Stir to combine all the ingredients well. Then pour the breadcrumbs onto a plate. Line up the cut eggplant, yogurt mixture, and bread crumbs next to each other. Place one of the prepared trays after the breadcrumbs.

Bread the eggplant: Dip a few eggplant pieces into the yogurt, shaking off the excess, then place them into the breadcrumbs. Sprinkle breadcrumbs all over the eggplant pieces, pressing lightly to help the breadcrumbs adhere. Shake off any excess and then place on the prepared tray. Repeat this process until all of your ingredients are used up.

Bake the fries: Put the trays into the preheated oven. Bake for about 14 minutes, rotating the trays halfway through the cook time. When the fries are cooked the eggplant will be tender and the breading will be crisp.

Make the super hot sauce: While the fries cook, combine the sriracha, sambal oelek, and Tabasco together in a small bowl. If you dare: taste to balance the mixture. The sriracha will add a bit of sweet heat, the sambal oelek a chili paste fermented style heat, and finally the Tabasco sauce will add fiery heat. Mix well and set aside.

Finish the fries: Put the powdered sugar into a fine-mesh sieve. Immediately after removing the fries from the oven, dust them with the powdered sugar. Remove the fries to a plate. Serve immediately with the super hot sauce. Enjoy this restaurant remake! Let me know what you think if you've had Zula's version and mine.

Basil Fried Rice

take-out at home

One of my husband's favorite take-out meals is Basil Fried Rice from any Thai restaurant. One of our favorite places to order from is Blue Elephant in Hyde Park. They have huge portions with huge flavors, but along with that comes a high dollar and calorie count. So, we often make take-out at home. For this post I've recreated my husbands favorite and I have to say, I thoroughly enjoyed it as well.

One thing you have to do prior to making fried rice is cook the rice. It's really important to make the rice at least 1 day ahead and let it dry out. This helps the rice fry because there is little water left in the grains. This is the perfect use up if you have leftover rice. And, like me, a lot of basil in the garden. Make this meal when you are craving take-out. Here's how...

Ingredients - Serves 4
1 Yellow Onion, diced
2 Carrots, peeled & diced
1 Clove Garlic, pressed
1" Ginger, grated
4 Eggs, beaten
4 T Canola Oil, divided
2-3 T Soy Sauce, more as needed
4 C Day Old Cooked Rice, white or brown
1/2 C Frozen Peas, thawed
4 oz. Fresh Basil, sliced
Optional: Shrimp (1 1/2 lbs. peeled & devained, cooked), Chicken (1 1/4 lbs. breasts cubed, cooked), or Flank Steak (1 1/4 lb. thinly sliced, cooked), & hot sauce

Directions
NOTE: If you don't have a wok, just use a large skillet.

Begin by cooking the veggies: In a large wok, heat 1 T oil to high heat. Add the onion, carrots, garlic, and ginger. Cook, stirring, until the veggies are tender, about 5 minutes. Add 2 tsp. soy sauce. Remove to a plate and set aside.

Cook the eggs: Bring the wok back up to high heat and add a little more oil. Add the beaten eggs and cook (scramble) until set, about 3-4 minutes. Remove to the plate with the veggies and set aside.

Fry the rice: Again bring the wok up to high heat and add 2-3 T oil. Add the rice and press into the wok. Leave the rice alone, don't move it much for a minute or two. Then stir and press into the wok again. Repeat this process until the rice begins to brown and get a little crispy. Stir in the basil and about 2 T soy sauce.

Finish the rice: Add the cooked veggies and eggs to the rice. Stir together. If adding any meat stir in now or serve on top. Taste for seasoning and add more soy sauce as needed. Serve the rice in big bowls with your favorite hot sauce (suggest sriracha). Save some money (and calories) and eat at home. Enjoy!

Indian Infused Turkey Lettuce Wraps w/ Cherry Chutney

tantalize all 5 senses...

I've made many different types of lettuce wraps, but this is probably my favorite. It combines all 5 sensations of taste we can detect - salty, sour, sweet, bitter, and umami (or savory). A dish is said to be balanced when most (or all) of these tastes are incorporated. The final sense, umami, is relatively new to the scene. Albeit, proposed over 100 years ago, it was not widely accepted as one of the senses of taste until 1985. This term has become increasingly popular in American vernacular over the past decade, but is still referred to as savory by many.

Beyond balance and taste, these lettuce wraps are super easy. A simple cherry chutney, 6 ingredients including salt, are put into a sauce pan and simmered...ready when you are! And, ground turkey is infused with Indian aromatics and spices. This is a good opportunity to introduce yourself, your family, or friends to the flavors of India. Make these lettuce wraps when you need a quick, easy, and flavorful dinner. Here's how...

Ingredients - Serves 4
Chutney
3/4 lb. Fresh Cherries, pitted & halved
1/2 C Dried Cranberries
1 Orange, zest & juice
1 tsp. Yellow Mustard Seed
2 T Cider Vinegar
Kosher Salt

Lettuce Wraps
Olive Oil
1.25 lbs. Ground Turkey (suggest Jenny-O 20 oz. package)
3 Green Onions, whites & greens separated & chopped
1 inch Fresh Ginger, grated
2 Cloves Garlic, minced
1/2 T Ground Cumin
1/2 T Ground Turmeric
1 tsp. Ground Coriander
1 tsp. Garam Masala
1/2 tsp. Kosher Salt
Pinch of Cayenne
2 T Rice Wine Vinegar
2 T Cilantro, chopped
Boston Lettuce, leaves separated, cleaned, & patted dry
Optional: Hot Sauce

Directions
Begin by making the chutney:
In a heavy-bottomed sauce pan combine all the ingredients except for the salt. Bring to a boil, then reduce the heat to simmer. Cook until thick and syrupy, 20-25 minutes, stirring occasionally. Remove from the heat. Add a pinch of salt, stir smashing the cherries a bit, and cool until ready to serve.

Cook the turkey filling: Heat a large skillet over med-high. Add 2-3 T olive oil and the turkey. Spread into an even layer in the pan. Leave, undisturbed, for 3-4 minutes to brown the meat. Once the meat has begun to caramelize, add the onion whites, ginger, and garlic. Stir to incorporate and continue cooking.

As the meat browns, make the spice mixture. In a small bowl combine the cumin, turmeric, coriander, garam masala, salt, and cayenne. Stir to blend.

In the final minute of cooking, add the spice mixture and vinegar to the turkey. Stir to combine everything well. Allow the vinegar to cook out and then remove from the heat and stir in the green onion tops and cilantro. Taste for seasoning; add as needed.

Finally, build the lettuce wraps: Place a lettuce cup on a plate. Add about 1/4 cup Indian infused turkey mixture and top with a couple tablespoons of cherry chutney. If desired, add a few drops of your favorite hot sauce. Wrap up and eat...then repeat. Enjoy!

Mofongo Empanadas

Puerto Rican mash-up, literally

I was torn for what to make for my main dish. I had mofongo, a traditional Puerto Rican mashed plantain dish, twice (yes, in two days) while we were on our trip. But, we also had empanadas, a pastry pouch filled with things such as beef, carrots, and peas, on our food tour (I had a vegetarian one!). Both would be equally perfect as a main dish for my blog. So, I thought, why compromise? This is for my blog, so I'll do whatever I want! Problem solved: I've created a mash-up of two very traditional Puerto Rican dishes - Mofongo Empanadas.

This dish is pretty heavy and I normally wouldn't post this as a summer dish. But, it was 80+ degrees when we were in PR and people were eating it! So, take advantage of the unseasonably cool and less humid weather we've been having to make this dish. It will fill you up. Here's how to make it...

Ingredients - Serves 4
1 C Peanut Oil
4 Cloves Garlic, sliced
2 Large Plantains, peeled & sliced into 1" thick "rounds"
4 T Butter, cut into pieces
1 Sheet Puff Pastry, thawed (Note: there are 2 in a box)
1 Yellow Onion, diced
2 Carrots, peeled & diced
1 Rib Celery, diced
3-4 T Flour, more for dusting
1 Can (14.5 oz) Reduced Sodium Chick Broth
2 C Shredded Rotisserie Chicken
1 C Frozen Peas, thawed
Kosher Salt & Black Pepper
To Serve: Shredded Purple Cabbage, Chopped Cilantro, & Hot Sauce

Directions
Preheat the oven to 400 degrees.

Make the mofongo filling: Heat a large cast iron skillet to med-high. Add the oil and garlic to fry for 30 second. Remove the garlic to a bowl with a slotted spoon. Next add the plantains to the oil in a single layer. Fry on each side until browned outside and tender inside, about 5 mins. Remove to the bowl with the garlic. Turn off the pan, but don't clean it out.

To the bowl with the warm plantains and garlic add the butter and a pinch each of salt and pepper. Using a pestle (muddler or back of a wooden spoon), mash the ingredients together. Once everything is mashed thoroughly set aside.

Make the empanadas: On a clean, dry floured surface roll out the puff pastry dough to about 12" x 12". Cut the dough into 4 equal squares. Scoop a 1/4 of the mofongo filling into the middle of each puff pastry square.

My attempt at the repulgue

Then, wet the edges of each square with a little water and fold the dough at an angle to create a triangle shape (corner to corner). Seal the empanadas by pressing the tines of a fork around the edge of the empanada or by making a twisted edge known as a repulgue. If you’re interested in trying your hand at the repulgue, here’s a video that demonstrates the attractive rope edge. Place the empanadas on a parchment-lined baking sheet. Bake for 18-20 minutes, or until lightly browned.

Make the saucy topping: Reheat the skillet with the garlic-plantain oil to med-high. Add the onion, carrots, and celery to cook until tender, about 5 minutes. Season with salt and pepper to taste.

Next, sprinkle in the flour, stir to cook out for 30 seconds, then pour in the chick broth and whisk to make a gravy. Continue to cook for another 5 or so minutes. Finally, stir in the chicken and peas to heat through. Season with salt and pepper as needed. Keep the sauce warm until the empanadas are finished cooking.

To serve: Put down a scant bed of purple cabbage, top with the empanada, pour over the saucy topping, sprinkle with cilantro, and as much of your favorite hot sauce as desired (I used sriracha). On our food tour we had some really hot green sauce with our empanadas. So, use whatever you like. Enjoy this mash-up with a fork and knife...yum!

Shrimp & Scallop Ceviche

lemon or lime...

In early May Steven and I went on a Caribbean Cruise with my family. We ported out of Puerto Rico on a Saturday, but had time prior to leaving. So, we booked a food tour of Old San Juan! The tour was fantastic and I highly recommend it if you are ever there. One interesting thing we learned on the tour is that what we call a lemon is actually a lime and vice verse in Puerto Rico. Our tour guide, Victor, explained that there was a mistranslation at some point and to this day what we call these fruits in the states is the opposite in Puerto Rico. Lemon or lime, one or both can be used in ceviche, so that's what I've made for this post.

In celebration of our trip and food tour of Puerto Rico my next three posts will attempt (emphasis on attempt) to capture what we ate. The ceviche we had at "El Punto"(The Point) was so delicious, I had to try to remake it. While this version is not the same, or as good, as the restaurant's it's still pretty tasty. Make it and try it for yourself. This version is made with only limes...or maybe they are lemons...and we mistranslated somewhere down the line. Either way, here's how to make this appetizer...

Ingredients - Serves 6-8
1/2 lb. Med. Peeled & Deveined Shrimp, cut into pieces
1/2 lb. Bay Scallops, cut in half
1 C Freshly Squeezed Lime Juice, 7-8 limes
1/2 C Cucumber, finely diced
1/2 C Pineapple, finely diced
1/2 C Red Onion, finely diced
1-2 Jalapeno Peppers, seeded & minced
1/2 C Cilantro, minced
1 Firm Avocado, diced
Kosher Salt
To Serve: Blue Corn Chips & Hot Sauce

Directions
In a nonreactive mixing bowl, combine the shrimp, scallops, and 1/2 C lime juice. Toss, cover, and refrigerate for 1 to 1 1/2 hours to "cook" the seafood. The acid in the lime juice actually cooks the shrimp and scallops - pretty cool. Stir occasionally to ensure each piece of seafood is covered and cooks evenly.

Meanwhile, prepare the remaining ingredients. Combine the remaining lime juice, cucumber, pineapple, red onion, jalapeno, cilantro, and avocado in a large mixing bowl. Stir everything together and set aside until the seafood is ready.

Once the seafood has "cooked" add them to the fruit and veggies. Stir everything together well, cover, and sit aside for 30 more minutes. This will help the flavors marry. Stir once more, taste, and season with kosher salt as needed.

Serve the ceviche with blue corn chips and hot sauce. Enjoy this Puerto Rican inspired super fresh summer appetizer with friends. Then plan your next vacation to taste the real thing!

Looking out over PR from where our cruise ship was docked - Beautiful!