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Sunday, May 24, 2015

Lentil Sprouts Salad with Bok Choy and Bell Peppers

Lentil Sprouts Salad with Bok Choy and Bell Peppers


I don't do it as often as I'd like to - sprouting the lentils and beans, I mean. But, every once in a while, when I get a batch sprouted and ready, it is a giddying feeling. Yeah, it doesn't take much to make me giddy with excitement.

Lentil Sprouts Salad with Bok Choy and Bell Peppers


One part of it formed the base of a cobb or gado-gado style salad -- sauteed sprouts with just a casual arrangement of available veggies, with an eye to color, topped with a simple vinaigrette.

Another part of it went into adding the crunch in a standard pasta salad. And yet another portion was sauteed with greens - chard, kale, spinach - spiced and served warm with rice.

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Saturday, May 16, 2015

Home Garden Strawberry Salsa

Home Garden Strawberry Salsa


For weeks now, the small strawberry patch in the backyard has been consistently yielding about two dozen ripe berries every three days. Some get made into smoothies, some enjoyed fresh off the plant, some brighten up an impromptu fruit salad, and some others get to become my favorite Salsa Fresca, as well as simmered spicy salsa.

Home Garden Strawberry Salsa


There is no set recipe per se. For the strawberry salsa, a splash of fresh lime juice and finely chopped home-garden super chiles added the bite that I like; fresh tomatoes, onions, and cilantro are the main ingredients. But, I added some finely chopped celery and colorful mini peppers just to satisfy my tastes, along with salt, cayenne pepper powder and some taco seasoning.

Home Garden Strawberry Salsa


The simmered salsa is not much different, just combine the ingredients and simmer till cooked through to desired consistency.

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Saturday, May 09, 2015

Whole Okra with Mayocoba Beans

spicy Whole Okra with Mayocoba Beans


Mayocoba or Peruano beans have a meatier texture and a satisfying flavor compared to white or navy beans. Typically, I soak it overnight and pressure cook it to firm yet soft consistency, not mushy.

This simple side can be served with rotis, naan, basmati rice, or eaten as is.

Simply saute the onions and green bell peppers, add the par-cooked okra, season to taste, when okra is mostly done, stir in the cooked mayocoba beans, adjust seasoning.

Seasoning varies on my mood - sometimes it is lemon pepper and sage; sometimes it is cumin and curry powder; sometimes it is shawarma spice mix.

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Wednesday, May 06, 2015

Fig and Dark Cocoa Chicken Taquitos or Flautas

Fig and Dark Cocoa Chicken Taquitos or Flautas


There was enough Chicken in Dark Cocoa and Fig Sauce leftover that I was going to put it in a wrap or serve it like fajitas when I noticed a stack of corn tortillas and some wheat rotis waiting to be used up. Since I don't fry foods every day, I decided to indulge by making these deep fried taquitos from corn tortillas.

Simply add the filling to the tortilla, roll it up and pin it with a toothpick, and with tongs, carefully immerse in hot oil to deep fry. Alternately bake in a 425 °F oven and then place under the broiler briefly to crisp it.

Serve with home made tomatillo salsa verde.

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Saturday, May 02, 2015

Chicken in Dark Cocoa and Fig Sauce

Chicken in Dark Cocoa and Fig Sauce


The combination of dark cocoa powder and dried figs in a pan sauce takes this chicken dish from good to awesome in my kitchen, at least for the other adult in the household. Not being a fan of chicken or other meats, I can take it or leave it.

Some sauteed onions and colorful mini peppers form the base for the sauce while dried figs and a dollop of fig preserves plus the dark cocoa bring the earthy deliciousness that is hard to describe.

Ingredients
2 boneless skinless chicken breasts, cut into thin strips for easy cooking
1 medium onions, diced finely
6 mini red, yellow, orange peppers, diced finely
2 Tbsp dark cocoa powder
2 Tbsp fig preserves
4 dried figs, reconstituted in red wine, coarsely minced or ground
1 Tbsp homemade Taco Seasoning
1 Tbsp lemon pepper seasoning
salt to taste
2 Tbsp olive oil

Preparation

  1. Heat the oil in a pan, add the onions and bell peppers, the seasoning and saute
  2. Add the chicken strips, cocoa powder and fig preserves plus the minced figs in red wine
  3. Stir well, add just enough water, cover and cook at medium heat till chicken in cooked and the sauce has the desired consistency - not too runny, not too goopy
  4. Serve with Black bean rice and some steamed broccoli
Black bean rice:
  1. Heat 1 Tbsp of oil in a pan
  2. Add a teaspoon each of sage powder, paprika, and Italian seasoning mix, then add 2 cups of cooked and seasoned black beans, stir well
  3. Add 4 to 5 cups of cooked rice, sprinkle some salt to taste, stir well, turn off heat, serve warm

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