Picadillo Potato Stew

Brent is in London for the next week for work. I wish I was there with him, but it makes me happy to know he is spending time with Jackie, Alex and Lindsey. While Brent is away I have spent a lot of time with run club and school friends. Friday night Archana and I hosted a new to KAO happy hour at AFrame. Saturday morning Kathy and I had a great run through Brentwood and Santa Monica. That afternoon Ma'ayan and I were in the mood to explore so we went to Mochica in Downtown LA for a late lunch. Ma'ayan has spent a lot of time in Peru, so she was able to help with dish recommendations. We had the Papa a la Huancaina, Ceviche Carretillero, and the Lomo Saltado. Check out the photos from our meal below! Today after run club I was craving picadillo. I had most of the ingredients in my fridge but was missing the meat and tortillas. I had a bunch of potatoes from my farm box this past week, so I chopped up some onions, garlic, potatoes, carrots and peppers and made a stew spiced with my taco seasoning, the seasoning I use for my picadillo. I topped the stew with avocado, plopped myself on the couch and started watching episodes of New Girl (Alaina suggested catching up while Brent is away). I am enjoying my lazy Sunday afternoon, but it would be better with Brent!

Ingredients:

1 small yellow onion, chopped

2 cloves garlic, minced

2 large russet potatoes, rustically chopped (that means not perfect!)

1 large carrot, rustically chopped

1 large green pepper, chopped

1 avocado, sliced

2 tablespoons taco seasoning

Hot Sauce!

Extra Virgin Olive Oil

1 cup water

Directions:

In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic and onion until onions are transparent. Add the chopped potatoes, carrot, taco seasoning, and water to the pot. Give the stew a good stir, then allow to simmer for 15 minutes. Last, add the green peppers and simmer for 5 more minutes. Serve the stew in bowls topped with hot sauce and avocado slices.

Mochica Downtown Los Angeles

Carnitas with Roasted Tomatillo Salsa

I have been working on a developing a healthier carnitas recipe for months, trying different combinations of braising liquids, cuts of pork, spices and cooking times. After a few failed attempts, I have finally perfected the dish. I use pork tenderloin (pork loin was way too dry), half a beer (the entire beer was too watery), an orange, a few cloves of garlic and my taco seasoning as the dry rub. This dish is low maintenance, but requires planning ahead. We usually prepare carnitas on a Sunday, and have them ready to go for a quick weeknight meal. To prepare, rub the tenderloin with the taco seasoning, brown the meat, throw all the ingredients in a slow cooker, and eight hours later you'll have delicious, tender carnitas. We use the meat to build tacos with Trader Joe's corn & wheat tortillas, roasted tomatillo salsa (you'll never want store bought salsa verde again), avocado and cilantro. It's healthy, simple, delicious Mexifornian cooking. 

Carnitas
Ingredients:
1 pork tenderloin, about 1.5 pounds
1 juicy orange
4 garlic cloves
2-3 tablespoons taco seasoning mix
2 bay leaves
1/2 a beer (drink the other half while you prepare the salsa)

Directions:
Season pork with taco seasoning. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.

Using a sharp knife, insert blade into pork, cutting small holes and insert garlic cloves. Season pork with another tablespoon of taco seasoning.

Pour beer and the juice of 1 orange in the crockpot, add bay leaves. Place pork in slow cooker and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom. Remove bay leaves and adjust spices (you will probably need to add more). Let it cook another 15-30 minutes.

Roasted Tomatillo Salsa
Ingredients:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

  

Directions:
Preheat oven to 400 degrees F. On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Fat Tacos

A few weeks ago Brent and I had a little too much fun sampling menu items at The Tripel. Although our bellies were satisfied, our food budget was not very happy. We challenged ourselves to make pantry items meals for the next few days. While digging around our kitchen cabinets we came across a huge bag of maseca and a can refried beans. That day the fat taco was born. This is less of a recipe, and more of a concept. We loaded them up with refried beans, guacamole, pico de gallo and cheese. Fat tacos were not a one-hit wonder. They're quick, easy, budget friendly, and tasty too! We've also topped them with chorizo, carnitas, and shredded chicken. The options are endless. 

                 

Ingredients:
2 cups maseca
1 1/4 cups water
Refried beans
Guacamole
Pico de Gallo
Shredded Mozzarella

Directions:
Combine Maseca, water, and salt and knead for five minutes or until masa is no longer sticky. Divide into 10 small balls. Flatten into thick tortillas approximately three inches in diameter. On a hot skillet or griddle, cook each taco for three minutes and then turn. Cook the fat tacos until golden. Repeat with remaining masa balls. Top with warm refried beans, guacamole, pico de gallo and a little bit of cheese.

Chorizo Tacos with Pickled Red Onion

More tacos! Living in California, I crave tacos all the time. I love chorizo, and wanted to put it in a taco, but without the egg that I usually cook chorizo with. Store bought chorizo, however, is gross. I enjoy occasional greasy food, but store bought chorizo takes oil to another level. It usually results in grease running down your chin, and a pool of drippings on your plate. I'll stick to burgers, fries and pizza for my indulging meals. I've also cooked with soyrizo, and that is definitely a healthier alternative, but the amount of salt makes super thirsty for the rest of the day. Over the past few months I've experimenting with several chorizo recipes, and this one is the best. It is has that strong paprika flavor, without all the extra salt. It is meaty, but not greasy. I topped my tacos with quick pickled red onions, and my tomatillo salsa (recipe coming soon). Chorizo tacos are inexpensive, yet have that gourmet feel.  

Turkey Chorizo

Ingredients:
1 pound 93% lean ground turkey
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons dried ancho chile powder
4 garlic cloves, minced

1/2 yellow onion, minced
3/4-1 teaspoon dried Mexican oregano
1 teaspoon ground coriander
1 tablespoon ground cumin
1 teaspoon red pepper flakes
2 tablespoons apple cider vinegar
6 corn tortillas

Directions:
In a medium bowl, throughly mix the turkey with the spices; mix in the vinegar.
Cover the bowl and refrigerate for a few hours, or overnight.
Pan fry the mixture in a small amount of oil, crumbling. Spoon onto warmed tortillas, and top with pickled onions and your favorite salsa.

Pickled Onions

Ingredients:
1/2 cups apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 red onion, thinly sliced

Directions:
Mix first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a bowl, and pour the vinegar mixture over. Let sit at room temperature for at least 1 hour.  Can be stored in your fridge for up to 2 weeks.

Vegan Taco Bar

Cleansing and nourishing meals don't have to be boring and anti-social. Invite your friends over for a nutritiously delicious taco party. Who doesn't love tacos? These vegan, gluten free tacos are fresh, colorful, and natural. Choose your favorite taco bar toppings from the list below, prepare and present them in colorful bowls, and warm up corn tortillas in the oven. Despite how long this collection of recipes may seem, this meal is easy to prepare, and can be done in advance. Toppings can be prepared in larger quantities to compliment meals throughout the week. Also, most grocery stores sell fresh, all natural guacamole or pico de gallo if you're really pressed for time. This nutrient packed taco party will leave nobody feeling deprived. 

TACO BAR TOPPINGS:

Corn Tortillas
Sautéed Mushrooms and Kale
Sautéed Bell Peppers
Mexican Brown Rice
Black Beans
Pico de Gallo
Guacamole (Regular or Pomegranate Mango)
Cilantro Sprigs

Sautéed Mushrooms and Kale
Ingredients:
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
8 ounces mushrooms, sliced
1 bunch kale, trimmed, stems removed and chopped
1 tablespoon Salt-Free Taco Seasoning Mix
Salt to taste

Directions:
Heat a medium skillet with extra-virgin olive oil over medium to medium-high heat. When oil is hot, add garlic. Once the garlic starts to heat up and sizzle, add the mushrooms. Cook on medium heat until they begin to soften, approximately 3 minutes. Add the chopped kale, a pinch of salt and a tablespoon of taco seasoning mix. Be sure to coat the kale with the oil in the pan. Cook for an additional 3 minutes, or until the kale has become soft.

Sautéed Bell Peppers

Ingredients:

2-3 bell peppers, any color (I like to pick a color that I don't already have in my meal to add more color)

1 yellow onion

1 tablespoon extra virgin olive iil

Directions:
In large skillet, heat oil. Add peppers and onions. Sauté for 15 to 20 minutes, or until browned, stirring occasionally.

Salt-Free Taco Seasoning Mix
2 tablespoons chili powder
1/2 teaspoon garlic powder

1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1 teaspoon paprika
1 tablespoon cumin

2 teaspoons black pepper

Pico de Gallo
Ingredients:
2 cups ripe tomatoes seeded and diced (about 4 medium tomatoes)
1 clove of garlic, minced
1/4 cup diced white onion
1/4 cup chopped cilantro
2 jalapenos (stems and seeds removed) diced
1 lime, juiced
1/2 tablespoon olive oil
A pinch of salt

Directions:
1. Dice and mix all ingredients.
2. Stir, let sit for thirty minutes, and enjoy!

Mexican Brown Rice
Ingredients:
1 tablespoons extra virgin olive oil
2 cups brown rice, uncooked
3 cups low sodium vegetable broth
1 1/2 cups finely chopped white or yellow onions
2 teaspoons minced garlic
1 can (14 1/2 ounces) low sodium diced tomatoes
1 red, yellow or orange bell pepper, finely chopped

Preparation:
1. Heat oil in a medium nonstick saucepan over medium heat and saute the rice just until golden (about 5 minutes).
2. Add 1/2 cup of broth. Add the onions and garlic and saute for a couple of minutes.
3. Stir in tomatoes (including juice), the rest of the broth, and bell pepper. Bring mixture to a boil, then reduce heat to low. Simmer, covered, for 20 to 25 minutes or until the broth is absorbed.

Pomegranate Mango Guacamole
Ingredients:
4 ripe avocados
1 cup finely chopped onion
1-2 fresh jalapenos, finely chopped (depending on how much spice you like)
1/4 cup fresh lime juice (add more if you wish)
1 cup pomegranate seeds (plus some more to add on top of the guacamole)
1 cup diced peeled mango (plus some more to add on top of the guacamole)
1/2 cup chopped cilantro
1 1/4 teaspoon salt
Pepper to taste

Directions:
Halve, pit, and peel avocados. Mash in a bowl. Stir in onion, chiles, lime juice, and salt. Gently stir in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice if you wish.

Holy (Cheese and Onion) Enchiladas!

As a teacher I acquire many unusual gifts. Students have shown their appreciation with leftover lunch, Sonic Hedgehog sketches,  and miniature bibles. Once I got a Christmas card with some grocery store coupons! This was a stressful week at school. Being short staffed meant extra responsibility for everyone, less sleep, and less time to stop and just appreciate teaching. Wednesday morning was especially hectic, and the weekend was nowhere in sight. When I got to school I realized I had forgotten my lunch at home, and discovered the photocopier was not working. At 7:00am one of my students saved the day by knocking on the teacher's lounge and bringing me a plate of  warm enchiladas. This avid reader, and aspiring chef had just finished reading Holy Enchilada, the story of a student organizing multicultural week at school. In the story, Hank accidentally uses three cups of chili powder instead of 1/3 of a cup, and is accused of playing a practical joke on the teachers. The book ends with a zingy, yet safe enchilada recipe. My student surprised me by preparing the cheese enchiladas, and WOW it was OUTSTANDING! No practical joke on me :) He topped the cheese enchiladas with moist chicken, the sauce had the perfect amount of spice, and the tortillas were not the least bit soggy. I never could have created something this tasty at 11! I can't believe I am recommending a recipe from a children's book, but if you're feeling like red sauce enchiladas, go for this! It won't disappoint.

            

Baked Eggs with Chorizo and Potato

Marta, Brooke, Mary Ann and I braved the crowds, and celebrated Easter Sunday at Saint Monica Catholic Church in Santa Monica. The parish organized eleven services throughout the day, and they were all filled to capacity. It was beautiful seeing a long line of people wrapped around the block waiting for their spot in church to worship. After mass we cooked a tasty Easter brunch with mimosas, fruit salad, carrot cake, and this egg dish. Thank you Food and Wine Magazine for making this my go-to brunch dish. I've made it several times over the past few years, and am finally sharing it with my huge following of fans to enjoy.  Happy Easter!

Ingredients:

2 pounds medium Yukon Gold potatoes
1 1/2 pounds chorizo (we used soyrizo from Trader Joe's)
1 large yellow onion, finely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6-8 large eggs

Directions:
Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces.
Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.
Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat.
Using a ladle, make 6-8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny.

http://www.foodandwine.com/recipes/baked-eggs-with-chorizo-and-potatoes

Chipotle Mango Quinoa

If you suffer from cilantrophobia and are disgusted by the “bug-infested bedclothes" smelling herb topped on this dish, take a deep breath. The cilantro is optional. I am blessed with Mexican genes that embrace this fresh garnish. Unfortunately, not all foodies feel the same way. Julia Child told Larry King that if she detected cilantro in a dish, she would pick it out and throw it on the floor. Celebrity chefs Ina Garten and Fabio Viviani agree, having publicly declared their hatred for the herb they claim tastes likes soap. The I Hate Cilantro facebook group has more than 10,000 passionate followers sharing cilantro horror stories, and providing tips to help haters enjoy cilantro-free Asian and Latin food. If you're a hater, keep reading. Chipotle Mango Quinoa has a beautiful balance with the spicy chipotle and sweet mango, is packed with nutrients, and has the option of being topped with the controversial green herb. I love everything about this dish. Cheap. Healthy. Quick. Filling. It also happens to pass the three-day cleanse test, and I was not even trying!

Ingredients:
1 red onion, chopped
2 cloves garlic, minced
3 chipotle chiles, minced with some of their sauce
1 tsp dried oregano
¾ cup dry quinoa

15 oz can black beans, rinsed and drained
½ cup frozen corn
1 ½ cup low sodium vegetable broth
salt and pepper
mango- diced
a handful of cilantro, optional
a few lime wedges

Directions:
Coat large skillet with cooking spray and place over medium heat. Add onion and garlic. Cook, stirring until the onion is soft, about five minutes. Add chipotles and oregano and continue to stir for about one minute.
Crank up the heat to medium-high, add the quinoa, and sprinkle with a pinch of salt and pepper. Continue to cook, stirring frequently for 3ish minutes.
Add beans, corn, stock and bring to a boil. Stir, cover and reduce heat to low. Cook, undisturbed for 15 minutes.
Uncover and check quinoa. If the kernels are still crunchy, add a little more liquid and cook for another few minutes. Top with mango, cilantro and lime.

Tex-Mex Sloppy Joe Sandwich

I love the Homesick Texan. Food blogger Lisa Fain embraces her southern roots by cooking Tex-Mex comfort food from her New York City apartment. Lisa's love for Texas is obvious through her blog posts. Her collection of recipes include authentic Texas ingredients, are creative and taste delicious. I have recreated her stuffed peppers and chocolate pie, both of which were outstanding, however I decided to feature this sloppy joe recipe because of its simplicity. Although the recipe contains many ingredients, many are either already in your pantry, or inexpensive and easy to find. It is also one of Homesick Texan's more balanced dishes. Healthy Texan food is hard to find! The chipotle gave a nice kick, and the creamy guacamole took the sandwich up a notch. Make sure you have plenty of napkins, and a knife and fork. These really are sloppy!

Ingredients:

1 1/2 pounds ground lean beef
2 chipotle chile in adobo sauce
1/2 medium yellow onion, diced
1/2 bell pepper, seeds and stem removed, diced
3 cloves garlic, minced
15 ounces canned low sodium tomato sauce
2 teaspoons oregano
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/4 teaspoon ground allspice
Pinch of cayenne
2 teaspoons Worcestershire sauce
12 ounces Mexican lager
2 tablespoons ketchup
1/2 cup cilantro, divided
1 lime, juiced
Salt and pepper to taste
4-6 warm rolls
Guacamole, cilantro, and sliced jalepeños for serving

Directions:
Using a skillet, on medium-low heat, cook the meat until browned, about 10 minutes. Add the onions and diced bell pepper and cook until soft, about 5 minutes. Add the garlic and cook another minute.

Using a blender, mix the tomato sauce, chipotle chile, oregano, ground cumin, smoked paprika, allspice, cayenne and Worcestershire sauce. Pour sauce into the skillet along with the beer, ketchup and half of the cilantro. Stir to combined.

Cook on medium-low heat uncovered for 15 minutes and then add the remaining cilantro and lime juice. Add salt and pepper according to your taste.

Serve on warm rolls with guacamole, cilantro, and jalapeño slices.

Makes 4-6 sandwiches

Quinoa Burrito Bowl

A few years ago my sister completed Shannon Sodano's 21 day cleanse. I was impressed by her dedication. During the cleanse, you gradually remove foods from your diet, like meat, sugar, dairy, caffeine and alcohol.  Nutrient dense foods, such as leafy greens and beans, are incorporated into your diet. (No chocolate for 21 days?? Crazy...) Early in December during Shannon's visit to Los Angeles I expressed an interest in the 21 day cleanse, but was not yet ready to commit. I consider myself a healthy eater, but a gluten-free vegan diet is intimidating. Shannon's new 3-day program seemed like the perfect option for me. I've found it to be a great way to explore exclusively eating clean foods, make time for meditation and a fun challenge for creating deliciously flavorful cleanse meals. This dinner recipe does not taste like something you should be eating during a cleanse. All your favorite fresh Mexican flavors in a bowl. Tonight, we're making cleanse tacos!

Ingredients:
1 cup uncooked quinoa
Extra virgin olive oil, as needed
Juice from 2 juicy limes
Sea salt, to taste
2-3 tablespoons fresh chopped cilantro or parsley
1 small red or purple onion, diced fine
2 small yellow bell pepper, cored, seeded, diced fine
1 cup corn kernels
Tortilla chips
1 large avocado, pitted, peeled, diced

A few teaspoons homemade taco seasoning (or a little cumin, chili powder and red pepper flakes)
Fresh salsa

Directions:
Prepare quinoa according to package directions. I cook quinoa in a rice cooker. 1 cup rinsed quinoa, 2 cups water, turn the rice cooker on and 15 minutes later, perfect quinoa!

Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste.

Heat extra virgin olive oil in a pan, and saute diced red onion for 3-4 minutes. Add diced yellow pepper, and roasted corn kernels. Cook for 3-4 more minutes. Add drained black beans. Sprinkle with homemade taco seasoning.

Spoon the quinoa in a bowl. Next, add the with vegetable mixture. Sprinkle with diced avocado. Top with salsa and cilantro.

Serve with an extra lime wedge.

Serves 4.

Blue Corn Enchiladas

Brent and I always schedule time for the Blue Mesa Grill when we are in Dallas. I look forward to the Adobe Pie, Goat Cheese Enchiladas and the Blue Margaritas. Brent always orders Blue Corn Enchiladas. Blue corn tortillas are way more fun than plain corn tortillas, so when I found them at Trader Joe's I challenged myself to recreating Blue Mesa's signature dish. I adapted Marcela Valladolid's Chicken Enchilada recipe by using blue corn tortillas, and roasting chicken breast with my taco seasoning blend. I also stacked the tortillas instead of rolling them, and serve the dish in mini cast iron skillets. Although the homemade salsa verde was delicious, and we enjoyed having a taste of Texas in California, I won't fool you into thinking these taste like the original recipe. The Blue Mesa does something magical to their food. Magic that I will experience in less than two week!

Ingredients:
9 tomatillos, husked and rinsed
1/2 medium white onion
1 serrano chile
1 yellow chile (guero)
2 cloves garlic
1/2 cup fresh cilantro leaves, loosely packed
Salt and freshly ground black pepper
1/4 cup vegetable oil
6-8 (6-inch) blue corn tortillas (available at Trader Joe's)
2 chicken breasts, roasted and sprinkled with taco seasoning
1/2 cup Mexican crema or sour cream
1 cup shredded Monterey Jack cheese

Directions:
Preheat the oven to 350 degrees F.

Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.

                              
Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.

Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas. You might also consider stacking your enchiladas and making personal dishes in mini cast iron dishes. In this case stack 3-4 tortillas per portion, and add chicken to each layer. Top with enchilada sauce and cheese.

Sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.

Classic Beef Chili

I love making chili on a Sunday night, sticking it in the fridge, and having it ready for a weeknight meal. Chili is one of those meals that tastes better the longer it sits, so a day or two in the fridge will only make it better. I've tried dozens of chili recipes in search of the perfect basic recipe. I've experimented with different regional styles, a variety of meats, bean combinations and more. After several years of searching, this recipe finally satisfied my need for a good pot of beef kidney bean chili with a delicious balance of spice and sweetness. I still love my Moroccan chili, but for a simple classic chili, this has become my go-to recipe. 

Ingredients
6 ounces hot turkey Italian sausage (2-3 links)
1 chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced
1 pound ground sirloin
1 jalapeño pepper, chopped
2 generous tablespoons chili powder
2 tablespoons brown sugar
1 generous tablespoon ground cumin
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 bay leaves
1 1/4 cups Merlot
2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
2 (15-ounce) cans kidney beans, drained
Cheddar cheese for topping

Directions:

Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, pepper, garlic, beef and jalapeno to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.

Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Uncover and cook for 30 minutes, stirring occasionally. Remove the bay leaves. Sprinkle each serving with cheddar cheese.

Makes 8 servings.

Chicken and Black Bean Tostadas

Brent and I have a new roommate! Marta has been living with us in Playa del Rey over the past few weeks while she pursues her career in the fashion industry here in Los Angeles. It's been fun having my baby sister around to accompany us as we explore the city. We've had fun with family yoga nights, biking on the beach, walking around Santa Monica and best of all having a good laugh over dinner after stressful days at work. Last week Marta suggested preparing tostadas for dinner. I cook all kinds of complicated Mexican dishes but have never prepared simple, healthy and delicious tostadas. I've been missing out! I've added this dish to my list of great weeknight dishes. It can also easily be adapted by using shredded rotisserie chicken, and pre-toasted tortillas for even quicker cooking time.

Ingredients:

6-8 tortillas

1 can refried black beans 

1 pound chicken tenders

1-2 tablespoons taco seasoning

 1 ripe avocado, peeled, pitted and sliced into wedges 

1 cup thinly sliced romaine lettuce 

1 cup chunky salsa

Sliced tomatoes 

2 tablespoons olive oil


Directions: 

Preheat oven to 350°F. Arrange tortillas (we used large whole wheat tortillas) on a baking sheet in a single layer and bake until crispy, 6-8 minutes. 

Meanwhile, add olive oil to a skillet. Heat to medium. Add chicken tender, and cook until brown on both sides and no longer pink, about 10-15 minutes. Sprinkle with 1-2 tablespoons of taco seasoning. Remove from heat, and shred into small pieces.

Cook the beans in a small pot on the stove until hot throughout. 

To prepare the tostada, spread tostadas with beans, then top with avocado slices, chicken, lettuce and salsa and enjoy immediately.

Mango Shrimp Tacos

You are never too busy to prepare Mango Shrimp Tacos. I made this dish in time it took Brent to run across the street for a beer run. Tacos and beer will alleviate a mid-week slump. I have prepared this dish several times a month after discovering Trader Joe's Corn & Wheat Tortillas. They hold together so much better than most corn tortillas, and have a nice soft texture. Although the shrimp is flavorful enough with the garlic, taco seasoning and mango, I like to add a dollop of chipotle sour cream, which is simply a mixture of 1/2 cup of sour cream, and a chopped chipotle pepper in adobe sauce with a pinch of salt.

Ingredients:
2 tablespoons canola oil

1 pound medium or small shrimp, peeled and deveined
2 garlic cloves, sliced
2ish teaspoons taco seasoning mix
1-2 large jalapeños, minced
1 large mango, peeled, seeded and finely chopped
1/4 cup chopped cilantro
A few cilantro sprigs for decoration
4 to 5 tablespoons lime juice
8 corn tortillas

Directions:
1. Heat a large, wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt according to your preference and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to change color, about two minutes. Add the taco seasoning mix, and continue to cook until the shrimp is pink, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat.
2.  Wrap the tortillas in a towel, and heat in the microwave for one minute.
3. Place tortillas on a plate, top with the shrimp, fold over the tortillas.
4. Top with a cilantro stem, and chipotle sour cream if you wish.

Black Bean and Beef Burritos

I can't figure out why everyone raves about Chipotle's burritos. They're not bad, but they lack the freshness I crave in Mexican-American food. After a recent Chipotle outing I challenged myself to prepare a healthier, tastier burrito. I also attempted to create a flavorful burrito that did not require gallons of water to re-hydrate from all the sodium. Being on summer vacation gave me the time to go all out on these burritos. I made the guacamole, pico de gallo, cilantro lime rice, and seasoned beef and beans from scratch. On a work night this can be modified with store bought ingredients for a quick and hearty meal. I have also included instructions below on how to roll a burrito. Brent was amazed to learn how simple it is to roll a burrito saying, "I knew the people at taco bell weren't smarter than me."

Pico de Gallo
Ingredients:
2 cups ripe tomatoes seeded and diced (about 4 medium tomatoes)
1 clove of garlic, minced
1/4 cup diced white onion
1/4 cup chopped cilantro
2 jalapenos (stems and seeds removed) diced
1 lime, juiced
1/2 tablespoon olive oil
Salt to taste

Directions:
1. Dice and mix all ingredients.
2. Stir, let sit for thirty minutes, and enjoy!

Guacamole
Ingredients:
2 avocados
1 jalapeño pepper
1/2 cup diced onion
1/4 cup lime juice
3 cloves of garlic
1 roma tomato
1/2 cup of cilantro
1/2 teaspoon salt

Directions:
1. Dice and mix all ingredients.
2. Stir and enjoy!

Seasoned Beef and Beans:

Ingredients:
1 pound lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
1 can black beans, rinsed and drained
3-4 tablespoons taco seasoning mix

Directions:
1. In a large skillet cook ground beef, onion, and garlic until beef is no longer pink, stirring to break up meat. 

2. Drain. 

3. Add the beans and taco seasoning mix with a touch of water to distribute the seasoning; simmer for 5 minutes.

Cilantro Lime Rice

Ingredients:
1 teaspoon butter
2 tsp. fresh cilantro coarsely chopped
2/3 cup brown basmati rice
1 cup water
1/2 teaspoon salt

1 Lime

Directions:

1. In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. 

2. Add rice and lime juice, stir for 1 minute. 

3. Add water and salt, bring to a full rolling boil. 

4. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. 

5. Fluff rice with a fork. 

6. Before serving stir in cilantro.

How to Roll a Burrito:
1) Heat your 10-12 inch tortilla for 20-30 seconds in the microwave. (Of course I am going to suggest you use a whole wheat tortilla)
2) Lay the tortilla out on your serving plate, and place your meat, beans, rice, guacamole, pico de gallo and any other ingredients you wish to include in your burritto in the center. Do not overfill!
3) Fold the tortilla in half.
4) Fold over the ends.
5) While holding the ends of the burrito roll the burrito over.

6) If you really want to make it chipotle style, cover with aluminum foil. That also makes for an easier clean up. 

                         

Chili Cornbread

I took dozens of photos of this Chili Cornbread. I tried shots of the entire casserole dish, individual portions and a variety of angles. I finally accepted I would not get the picture this dish deserves. This is not an attractive meal, but what it lacks in looks it makes up for with warmth and comfort. Sweet cornbread cooked over spicy chili makes for a delicious contrast of flavors. When feeling ambitious I make cornbread from scratch, and on busy school nights I use Trader Joe's chili for a quick pantry meal disguised as slow-cooked Tex-Mex.

Ingredients:
2 tablespoons olive oil
1 pound ground turkey
1 can black beans
1 jalapeño, chopped (or more if you like spice)
1 small red bell pepper, chopped
1 small yellow onion, chopped
3 cloves garlic, chopped
Salt and pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder (we like extra heat, so we add a little more)
2 tablespoons vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 cups tomato sauce
1 package cornbread mix

Directions:
Preheat oven to 400 degrees. Heat the olive oil in a large pot over medium-high heat. Add the turkey and brown well. Add the chili pepper, bell pepper, onion and garlic; season with salt and pepper, cumin, coriander and chili powder. Stir and cook to soften the pepper and onion, 10 minutes.
Add a splash of water, then stir together the vinegar, brown sugar, Worcestershire sauce and tomato sauce in a small bowl. Pour over the turkey and reduce the heat to a simmer to thicken and combine the flavors, 15 minutes. Pour chili in a casserole dish.
Prepare cornbread batter according to package directions. Carefully spoon over chili mixture. Smooth out to cover. Bake 20-25 minutes, or until cornbread is lightly brown and filling is bubbling.

Pomegranate Mango Guacamole

Either Alicia and Jarrod are too nice to lie, or this is good guacamole. Jarrod's delicious homemade flautas worked so well with this guacamole. It created a yummy blend of sweet and spicy. Easy to make. Beautiful colors. Great flavor. What's not to like?

Ingredients:
4 ripe avocados
1 cup finely chopped onion
1-2 fresh jalapenos, finely chopped (depending on how much spice you like)
1/4 cup fresh lime juice (add more if you wish)
1 cup pomegranate seeds (plus some more to add on top of the guacamole)
1 cup diced peeled mango (plus some more to add on top of the guacamole)
1/2 cup chopped cilantro
1 1/4 teaspoon salt
Pepper to taste

Directions:
Halve, pit, and peel avocados. Mash in a bowl. Stir in onion, chiles, lime juice, and salt. Gently stir in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice if you wish.

Guacamole Salad

The beautiful colors in this dish brightened up my mood on a gloomy fall day. The taste is fresh and light, making it the perfect complement to a heavy Mexican entree. Try turning this salad into an appetizer by dicing everything even smaller, and serving with tortilla chips. Guacamole Salad is easy to prepare. Make sure you have a good knife, and are ready to chop, chop, chop!   

Ingredients
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and diced
1 can reduced sodium black beans, rinsed and drained
1/2 cup finely diced red onion
2 minced jalapeno peppers, seeded
1/2 teaspoon freshly grated lime zest
Lime juice from 2 limes
1/4 cup good extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe avocados, seeded, peeled, and diced

Directions
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. In a separate bowl, whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, carefully mix the avocados into the salad. Check for taste, and add more salt if necessary. Serves six.

Mama's Picadillo

Mama doesn't use recipes. She believes cooking should come from the heart, and should be altered depending on your mood. This is especially true when preparing picadillo. If you are feeling spicy, add more jalapenos. If garlic and onions make you happy, double up on them. If you want to make Papa mad, add more carrots. Papa always joked that this traditional Mexican dish was called picadillo because it forced him to pick through vegetables to get to the good stuff. I've attempted to take Mama's picadillo and turn it into a recipe. Be prepared for lots of chopping!

Ingredients:
1 can pinto or black beans (drained and rinsed)
1 small red potato chopped
1 small yellow onion chopped
1/2 a cup of carrot chopped
1 bell pepper chopped
3 cloves garlic minced
A couple of jalapeno slices
1 pound ground beef
4-5 tablespoons spice mix (recipe below)
Olive Oil
1/2 Cup of Water
Lots of Corn Tortillas

Taco Seasoning Mix
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1 teaspoon paprika
1 tablespoon cumin
2 teaspoons salt
2 teaspoons pepper

Make in bulk and store in a jar for a healthier more natural taco seasoning mix! 3-4 tablespoons is equivalent to one store bought taco packet.

Directions
1. In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and red pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef.
2. Return garlic, onion and red pepper to the pot. Add potato, carrot, taco seasoning, jalapenos, and water. Simmer for 15 minutes.
3. Add the beans. Try not to stir too much so they don't get mushy. Simmer for another 5 minutes.
4. Serve with warm tortillas.

Sweet Potato and Black Bean Enchiladas

Back in 2009 my New Year's resolution was to try a new unusual recipe each week, and these enchiladas were my first experiment. At first Brent was skeptical, but quickly became a fan. After over a year of making this dish at least once a month, Brent and I think we have mastered it. Let us know what you think!

Warning: Do not judge these on appearance. The end product is mushy and messy. You might consider baking them in cute mini dishes to improve the presentation.








Adapted from Whole Foods

12 Corn Tortillas
3 medium sized sweet potatoes
19 oz can of green enchilada sauce
1 can black beans
1/2 cup mild chilis
A couple of jalapeno slices
3 cloves garlic
1 lime
Handful of chopped cilantro
1 tablespoon cumin
1 teaspoon chili powder
1 package of monterrey jack cheese
Salt&Pepper

Preheat your oven to 350°F. Choose a baking dish that would hold 12 rolled enchiladas. A lasagna dish works well.

For the Enchilada Filling, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with salt and pepper.

Pour about 1/4 cup of the enchillada sauce into the bottom of the baking dish.

To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.

Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese. We like to sprinkle cilantro and jalapenos on top to add a bit of color.