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Archive for the category “lime”

18 Sep 2012

Stuffed Poblano Peppers

We found a new favorite dinner! Thank goodness I did not have enough peppers to double the recipe, or we would have had to roll ourselves out of the kitchen after eating them all! Did you ever go to a Mexican restaurant, order a chile relleno and end up with a kinda tasteless mound, filled mostly with rice and covered with soggy, sometimes slightly undercooked batter? Here is a way to avoid all that unpleasantness! A little more effort is needed to fill out the other elements of your own combination platter, but here is some help with enchiladas, salsa, guacamole and rice. Since I was not going to dip these peppers in batter I chose not to char and remove the skins – with all the cooking and liquid the peppers were soft and skin inconsequential. This is a a great recipe for using leftover meat and vegetables. It always works great with other pepper types, like cubanelle, etc…

Stuffed Poblano Peppers

4 Poblano peppers
4 ounces cream cheese, room temperature
2 cups shredded pork or cooked seasoned ground beef
1 cup cabbage, cooked and chopped up (or very finely chopped raw cabbage)
1 cup canned diced tomatoes
1 tsp dried oregano
1 tsp ground cumin
1 clove garlic
Salt and pepper to taste
2 cups shredded cheddar and Monterrey Jack cheese
½ cup water
Sour cream and lime wedges for serving

Preheat oven to 400F. Make one slit in each pepper lengthwise. Remove seeds and membrane from inside, careful to leave the stem attached to the pepper. Sprinkle inside of each pepper with salt. In blender or food processor combine tomatoes, oregano, cumin and a dash each of salt and pepper. Puree until you have a smooth tomato sauce. Set aside. Divide cream cheese into four pieces. With the back of your spoon (or your fingers if you don’t mind a little mess) spread the cream cheese around in the cavity off the pepper. In a medium bowl combine the meat and cabbage. Stuff the meat and cabbage mixture in the pepper, making sure the slit does not tear open any more than necessary. Top the meat and cabbage the tomato sauce, making sure it drizzles down within the pepper. Top with the cheese, tucking it in under the edges of the peppers, then gently pushing the pepper edges together as far as you can. In a baking dish just big enough to hold the peppers (9×9 or 8×11) pour in the water, then add the peppers. Cover loosely with foil and bake for 20 minutes. Remove foil and bake for 20-30 more minutes, until cheese begins to brown. Remove from oven and let cool for about five minutes before serving. Top with a dollop of sour cream and a lime wedge for drizzling juice over the stuffed pepper.

 

Posted in baked, cabbage, cheese, garlic, lime, Silver Spring Kitchen, tomato, vegetables, wheat free | Leave a Comment
04 Sep 2012

End of Summer Salad

As the temperatures gently creep lower I tend to linger over the fresh, seasonal summer produce at the markets. I know some of it, although sadder looking, will be around pretty much year round. Some will have faded colors or less flavor. Others will just get more expensive. I look forward to the squash and root vegetables that are already becoming more prevalent, but I currently plan on cherishing the last of the bright tomatoes, abundant cucumber and perfect avocados that have become a habit over the past few months. Here is a wonderful, simple, soft salad that fully appreciates some of the summer fruits that we often call vegetables. Enjoy!

End of Summer Salad

4 Tbsp extra virgin olive oil
2 Tbsp apple cider vinegar
1 small bunch basil leaves, finely chopped
1 tsp sea salt
1 tsp ground black pepper
½ lime, juiced with pulp
2 ripe Hass avocados, peeled and coarsely chopped
3 roma tomatoes, cut into about 20 pieces each
½ large cucumber, peeled and coarsely chopped

In a small bowl combine the first six ingredients. Set aside. In a large bowl combine the avocado, tomato and cucumber. Add dressing and stir gently, trying not to smash tomatoes or avocado too much. Chill covered for about an hour before serving.

Posted in avocado, cucumber, lime, side dish, tomato, vegetables, wheat free | Leave a Comment
06 Aug 2012

Roasted Asparagus

I originally learned this recipe from my old friend Karla. About ten years ago I went over to her house and she made wonderful side dishes while her husband Marcus cooked up some meat. The whole meal was delicious, especially eating under a beautiful summer sky in Denver, but the asparagus was stupendous. It was probably because I had so much trouble cooking it well in the past. I either undercooked it or overcooked it to a green mush. Now it comes out perfectly every time – the thick ends are soft enough to eat and the delicate tips still have substance. The roasting really brings out the flavor of the asparagus while making it tender to eat, hot or cold. I have often taken leftovers on picnics or in cold lunches and it works just as well as if it is right out of the oven. So simple and so scrumptious!

Roasted Asparagus

1 large bunch raw asparagus
2 Tbsp olive oil
2 tsp lime juice
½ cup chopped pecans or almonds
2 cloves garlic, diced
2 Tbsp Parmesan cheese
Salt and Pepper to taste

Heat oven to 350F. Rinse asparagus and remove the thick, tough ends. You can do this in any of three different ways:
1) cut the bottom 1-2 inches off with a knife,
2) bend the asparagus by holding it about half way down with one hand and hold the thick end with the other hand.
Bend the stalk until it naturally breaks where the tough section begins, or
3) with a vegetable peeler gently peel off thick outer skin from the bottom half of the stalk
Line a cookie sheet with aluminum foil. Lay asparagus on foil, alternating thick and thin ends. Make sure the stalks alternate the direction of the tip, so they can cook evenly. Sprinkle asparagus with olive oil and lime juice, followed by garlic, salt, pepper and nuts. Place in oven on the middle rack for 20-30 minutes, until tender. Sprinkle with Parmesan cheese and return to oven, cooking for about five more minutes until cheese is soft. Serve immediately.

Posted in cheese, garlic, lime, side dish, Silver Spring Kitchen, vegetables, wheat free | Leave a Comment
12 Jul 2012

Greek Burgers

I must confess. I am a Fed. I work in a tall building in a big complex with uber security at the door and a locked work area with a bunch of cubicles around me. I am a little cog in a huge rolling maze of cogs, but I enjoy the work. Don’t get me wrong, I would prefer cooking all day, but for now I am content with my work, which is challenging and never boring. This time of year is pretty busy for me, reflected by the fact it is longer than usual between posts. I have not cooked for days, but no suffering occurred during the drought. Big D made some wonderful stuff in the evenings and there was enough for me to very much look forward to leftovers at lunch. It will be another couple of months before things slow down, so I make no promises, but I have some yummy ideas – don’t give up on me. I will persevere and post post post! Cooking relaxes me and I cannot stay away from it for long, no matter what. Take these burgers, for example. I had a burger like this at a hole in the wall restaurant somewhere in Alaska. I can’t remember where, but I was surprised how much I enjoyed it – I had expected a hockey puck with sour cream on top, but it was fresh and wonderful. With no lamb in sight my version is a tangy, filling meal that reminds me of my beloved gyros (pronounced ‘yee-rohs’ in my opinion). I had to negotiate with Little B to use the last of our Greek yogurt for tzatziki. She loves it with a little stevia, cinnamon and vanilla for dessert, but I finagled enough from her for the recipe.

Greek Burgers

Patties
½ cup parsley, finely chopped
2 Tbsp oregano, roughly chopped
½ cup mint, roughly chopped
3 cloves garlic, finely chopped
1 tsp black pepper
2 tsp sea salt
1 egg
1 Tbsp lime juice (or 2 packets True Lime) http://www.truelemonstore.com/products/true_lime
2 pounds ground beef
2 Tbsp olive oil
1 cup feta, crumbled
2 cups fresh spinach leaves, stems removed
1 English cucumber, sliced in ¼” coins
1 tomato, sliced
½ red onion, thin julienne

Tzatziki
1 cup cucumber, peeled and finely chopped
1 ½ cups Greek yogurt
1 clove garlic, crushed
2 tsp parsley, finely chopped
2 tsp mint, finely chopped
2-3 tsp lime juice
1 Tbsp olive oil
½ tsp sea salt
¼ tsp black pepper, finely ground

First make the tzatziki – doing it right before the meal works, but doing it the day before is better. Combine all ingredients together. Chill until time to serve. For patties whisk together the first eight ingredients. Pour mixture over ground beef in large bowl. Remove your rings, bracelets and watches, then get your hands dirty making sure the egg mixture is well combined with the beef. Squish it and squeeze it until all the herby bits are distributed. Form meat into patties about 4” wide and 1” deep. In large frying pan heat the oil over medium high heat. Add patties and cook until seared, about five minutes. Flip patties and sear the other side. Cover and cook to desired doneness. On a bed of spinach and a layer of cucumber coins (either on a bun or directly on a plate) place a patty. Layer toppings – tomato slices, a glop of tzatziki, feta crumbles and onion. Dig in!

Posted in beef, cheese, cucumber, dip, garlic, lime, onion, parsley, sandwich, Silver Spring Kitchen, tomato, vegetables, wheat free | Leave a Comment
18 Apr 2012

Red Tomato Salsa

Salsa! It is low fat, low calorie, low sugar and can spice up pretty much anything. I don’t think it can be beat on top of eggs, inside tacos or all around a tortilla chip. I have made it cold, warm, roasted, raw, green, brown (it was actually good) and of course, red. The raw red version is the one that most reminds me of the tex-mex restaurants I like the most down in Texas where I grew up. Each batch is a little different, depending on the quality of the tomatoes and the bite of the jalapenos. This version of salsa comes straight out of the fridge. It is raw, red and tangy. I made the recipe mild, but it could of course be spiced up with more jalapenos.

Tomato Salsa

4 large rip tomatoes, quartered
½ small red onion, roughly chopped
1 large or 2 small jalapenos
1 lime, juiced with meat included
3 cloves garlic
1 small bunch cilantro
½ teaspoon ground sea salt

If you have a big food processor, combine one tomato with the remaining ingredients and pulse until finely pureed. Add remaining tomatoes and pulse until roughly chopped. Refrigerate overnight and serve cold.

If you are going to use a molcajete combine the onion, jalapeno, lime meat, garlic and cilantro in bowl. Grind until all the ingredients are combined. Add tomatoes and continue grinding until combined and the tomatoes are of preferred mushiness. Refrigerate overnight and serve cold.

If you have a small food processor add ½ a tomato and all the other non-tomato ingredients. Pulse until finely pureed. Empty puree into medium bowl. Add tomato to processor and pulse until roughly chopped. Empty into medium bowl. Add tomato to processor and pulse until roughly chopped. Empty into medium bowl. All the tomatoes done? Now stir everything up in the bowl and refrigerate overnight. Serve cold.

 

Posted in cilantro, dip, lime, Seals' Kitchen, tomato, vegetables, wheat free | Leave a Comment
30 Jan 2012

Chicken Enchiladas with Cilantro Cream Sauce

My tex-mex run is coming to an end. I promise. I am ending it (for now) with a pleasant flourish. When offered enchiladas there is usually a choice between cheese, beef, chicken or spinach. I usually want chicken/spinach enchiladas, so I just go -harumph- and choose between the two, or abandon both and go for cheese. I am not complaining. It is not a curse to have four good options to choose from. There just has to be a choice made, or I resort to a combination plate that mixes them all, which also means mixing the sauces and not really getting a pure, committed bite of any one enchilada from a crowded plate. I do not usually ponder the nuances of enchilada purity, but I live where there exists only mediocre Mexican restaurants, so my mind wanders to places it normally wouldn’t. Here is my solution for being surrounded by mediocrity:

Chicken Enchiladas with Cilantro Cream Sauce

1 pound cooked, shredded chicken

4 ounces roasted green chiles, chopped

1 cup cooked spinach, well drained and chopped

8-10 ounces shredded cheese blend (such as monterrey jack, mild cheddar and asadero)

Dash of salt

10 corn tortillas

1 bunch fresh cilantro (leaves only), chopped

1 clove garlic, crushed

1 lime, juiced

1 cup heavy cream

¼ cup sour cream or Greek yogurt

1/2 cup chicken stock

2 tsp oil or butter

Preheat oven to 350F. In a small bowl combine heavy cream, sour cream, chicken stock, lime juice, garlic and cilantro. Stir together until well mixed. Set aside. Grease shallow baking dish with oil or butter. Spread a thin layer of the cream sauce in the bottom of the dish, leaving enough to cover the top of the enchiladas. Combine together chicken, chiles, spinach and about half the cheese. Season with salt to taste. Warm the tortillas right before rolling to make them easier to work with. Place in a tortilla about 1/3 cup of the filling, roll it up and place it seam side down in the dish. Repeat with all tortillas until pan is full. Pour sauce over filled tortillas. Sprinkle remaining cheese over the top. Cover with foil and bake for about 20 minutes. Uncover and bake another 10-15 minutes until enchiladas are a golden color on top. Remove from oven and let cool about five minutes before serving.

 

Posted in baked, chicken, lime, wheat free | Leave a Comment
26 Jan 2012
3 Comments

Guacamole

Once again my food preparation decision is strongly influenced by what was on sale at the store. I live in a small town in Texas. There are two options for groceries – Walmart (yuck) and a a regional chain. I gave in and got a discount card for the local place, especially since they let me do so without giving a bunch of personal information, and they have REALLY good deals that I would otherwise have to drive 30 miles to get. This week avocados influenced me. Not only were they on sale, but they were grown in Texas. YeeHaw! I bought ten of the suckers, knowing that I can freeze some if I overdose on the green stuff.

When I first started making guacamole at a teenager I would throw everything in a blender, add sour cream and make it a smooth, creamy dip. I don’t recall why I started making it smooth, because I was surrounded by people who preferred creating chunky versions. Maybe it was my way of being a rebel – I toilet papered a few houses and made smooth guacamole. Scary.

Now that I am a big girl I make it chunky. Besides the fact I do not currently own a blender, I really like not knowing if I am going to bite into a piece of tomato, onion, jalapeño or avocado. It is a comfort food for me and I will be eating a lot of it because, well, avocados don’t freeze well unless you mush them all up with some lime juice. I guess if I end up freezing avocado I can just thaw it out later make a batch of smooth guacamole…anyone got a blender?

Guacamole

4 large ripe avocados

2 small tomatoes, diced with seeds removed

½ small white or red onion, diced

1 medium jalapeño, diced with seeds removed

1 lime, juiced and meat included

¼ cup fresh cilantro, roughly chopped

1 clove garlic, diced

½ tsp ground cumin

Salt and pepper to taste

Cut avocados in half lengthwise. Carefully remove the pit (I usually strike it with my knife blade and twist). In each half cut the avocado meat in a crisscross pattern. With a spoon scoop all the meat out of the skins into a medium bowl. Add the remaining ingredients, keeping the lime juice for last to pour over the top. Stir it all together with a fork, adding salt and pepper to taste and smashing some of the avocado. To prevent the top from turning brown during storage, cover with cling wrap and press it down against the guacamole until all the air is pushed out. Chill for at least an hour, then let it warm to room temperature before serving.

 

 

Posted in avocado, lime, vegetables, wheat free
23 Jan 2012

Chimichurri

I was first introduced to chimichurri at a restaurant in San Antonio – Los Barrios– where metal bowls of the wonderful stuff are sitting on the table when you sit down. Then they bring hot chips and fresh salsa to add to the mix. Recipe for gluttony.  Drizzle a little on a chip and crunch away. I don’t know why, but I always want to eat more. I would not have thought a sauce made primarily of parsley would appease my palate, but it does. Besides the digestive benefits of the parsley, if made correctly the sauce has a gentle balance of tangy, soft and addictive. It also goes wonderfully with pretty much any grilled meat, and of course drizzled over a fajita taco. I have even used the final dredges of a jar to sear veggies. It can be made without the bacon and grease for a healthier version, but be warned the texture and depth changes. Make the chimichurri and refrigerate it the day before you plan on serving it and the flavors really meld together. You can actually make it the same day, but sitting overnight makes a noticeable difference.

Chimichurri Sauce

1 bunch parsley

1 clove garlic, crushed

1 tsp salt

1 lime, juiced with meat included

1 slice bacon, cooked crisp

1 Tbsp bacon grease

½ – ¾ cup canola oil

Chop parsley roughly, including stems (If chopped too small the leaves can taste bitter). Place them in a glass bowl or jar. Add garlic, salt, lime and oil. Stir or shake up the ingredients until the parsley is coated. Heat up the bacon grease and chopped bacon until it is hot, then drizzle it over the mixture – this step will wilt some of the parsley and release flavor and aroma. If you make the sauce the day before you may want to pull it out of the fridge an hour or so before mealtime so it can warm to room temperature. Serve over meats, vegetables or use as a dipping sauce with tortillas or chips.

Posted in lime, parsley, sauces, wheat free | Leave a Comment
17 Jan 2012

Impure Tabbouleh Salad

I love tabbouleh. It is tangy and filling, emphasizing the simple nuttiness of bulgur wheat. Big D hates what wheat does to his digestive system. How oh how can the two meet in a pleasant, yummy way? Rice! Brown rice. I call it impure tabbouleh. As a dish made in many different regions of the world and often consisting of local products, tabbouleh by its very nature varies from kitchen to kitchen. I decided to embrace the nature of the dish and make it ricey. A happy hubby tummy is a good thing, and I like it, too! I make a big batch and we eat on it for a week. Even our little girl digs into it when she is in the mood. The later in the week it gets the limey-er the salad gets.

Impure Tabbouleh Salad

4 cloves garlic, diced

2 medium limes, juiced with meat

¼ cup extra virgin olive oil

1 tsp sea salt

1 english cucumber, diced

4 roma tomatoes, seeds removed and diced

5 spring onions, diced

1 bunch parsley, chopped (about 2 loose cups when prepared)

¼ cup mint, chopped

7 ½ cups cooked brown rice (about 3 cups uncooked)

Black olives (optional as garnish)

Combine garlic, lime juice, olive oil and salt. Set aside. Mix together all other ingredients except for rice. Pour dressing over mixture until veggies are covered. Add mixture to rice, making sure dressing and veggies are well combined with the rice. Although the salad is immediately ready to eat, letting it sit for a few hours in the refrigerator allows the flavors to blend. Serve as a meal itself or as a side dish with grilled or roasted meats.

 

 

 

 

Posted in lime, parsley, rice, salad, tomato, vegetables, wheat free | Leave a Comment

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