This is the first time I've added a meal to this site since Simran was born 10 weeks ago. I've been cooking and eating as fast as I can lately, but since she is sleeping in Sameer's arms at the moment, I'm updating tonight.
The California Wrap is one of the best sandwiches I've ever had. I stole it from The Other Side Cafe in Boston, which closed earlier this year. I wanted to make sure to write the recipe down so I don't forget what goes on it and end up unable to recreate it when their menu ceases to be available online.
Ingredients
Sandwich wrap (tortilla works)
Cucumber, sliced up julienne-style
Carrots, julienne
Red onion, sliced
Havarti with dill cheese, sliced
Alfalfa sprouts
Lettuce, chopped
Avocado, sliced
Cucumber dill dressing
Directions
Lay out the wrap. Place a thin layer of cheese in a line down one side. Pile on top of it thin layers of avocado, cucumber, carrots, red onion, a couple of tablespoons of dressing, and then lettuce and sprouts. Roll up tightly, slice at an angle down the middle, and serve immediately.
Saturday, June 30, 2012
Sunday, January 15, 2012
Red Chile Pesto
There are surprisingly few recipes for red chile pesto available on the internet, so this is my mediocre attempt based on the ones I could find. I'm pretty sure the reason it tastes good is largely due to the addition of the chipotle salsa.
Ingredients
2 dried ancho chiles (if none of the packages say "ancho," look for "poblano")
4 cups boiling water
2 cloves garlic
1/4 cup cilantro, rinsed thoroughly
fresh lime juice
salt and pepper to taste
1/2 cup prepared chipotle salsa
Directions
Reconstitute the dried chiles by letting them sit in boiling water for at least half an hour. Drain the water, cut open the chiles, cut off the ends, and scrape out the seeds. Put chiles, garlic, cilantro, lime juice, and a dash of salt and pepper in food processor and blend them together. Fix any deficiencies in flavor by adding chipotle salsa as needed.
Ingredients
2 dried ancho chiles (if none of the packages say "ancho," look for "poblano")
4 cups boiling water
2 cloves garlic
1/4 cup cilantro, rinsed thoroughly
fresh lime juice
salt and pepper to taste
1/2 cup prepared chipotle salsa
Directions
Reconstitute the dried chiles by letting them sit in boiling water for at least half an hour. Drain the water, cut open the chiles, cut off the ends, and scrape out the seeds. Put chiles, garlic, cilantro, lime juice, and a dash of salt and pepper in food processor and blend them together. Fix any deficiencies in flavor by adding chipotle salsa as needed.
Avocado Grilled Enchilada with Red Chile Pesto
This recipe is my best attempt to recreate the dish by the same name from On The Border restaurant. There's room for improvement in my reverse-engineering skills, but I personally like my version better than the original. The ingredients listed below are aimed at making dinner for two, as I do. Tonight I plan to serve it with red cabbage slaw and a side of seasoned black beans.
Ingredients
2 large flour tortillas
1/2 tbs olive oil
1 avocado, sliced
1/2 red bell pepper, sliced
1/4 red onion, sliced
1/2 cup Morningstar chik'n strips (or Tofurky or Gardein)
1 jar or can chipotle sauce (my favorite is San Marcos brand)
1/2 cup cheddar and pepper jack cheese blend, shredded
1 cup red chile pesto
Directions
Lightly sauté red onion, red bell pepper, and chik'n strips in as little olive oil as possible. Add 1/2 cup chipotle sauce and mix until heated through. Wrap half of mixture, cheese, and avocado slices in each tortilla, and grill in a skillet (no oil) over medium heat until lightly toasted and golden brown. Serve with red chile pesto on the side.
Skip the cheese if you want to make it vegan.
Ingredients
2 large flour tortillas
1/2 tbs olive oil
1 avocado, sliced
1/2 red bell pepper, sliced
1/4 red onion, sliced
1/2 cup Morningstar chik'n strips (or Tofurky or Gardein)
1 jar or can chipotle sauce (my favorite is San Marcos brand)
1/2 cup cheddar and pepper jack cheese blend, shredded
1 cup red chile pesto
Directions
Lightly sauté red onion, red bell pepper, and chik'n strips in as little olive oil as possible. Add 1/2 cup chipotle sauce and mix until heated through. Wrap half of mixture, cheese, and avocado slices in each tortilla, and grill in a skillet (no oil) over medium heat until lightly toasted and golden brown. Serve with red chile pesto on the side.
Skip the cheese if you want to make it vegan.
Red Cabbage Slaw
I do not know anyone else who likes this salad as much as I do. Ever since Sameer and I left Boston, I've been looking for a recipe for red cabbage slaw that resembles the side dish served with every meal at Brookline's Sol Azteca restaurant. This is the closest I've ever come to recreating it (keeping in mind that I haven't had the real thing in years) and I make it with most of my Mexican-style dinners.
Ingredients
2 cups red cabbage, shredded
1/2 cup plain non-fat yogurt (substitute Forager plain unsweetened cashew yogurt to make it vegan)
1 tbs mayonnaise (substitute Vegannaise to make it vegan)
1/2 tbs Dijon mustard
1 tsp white wine vinegar
1/4 tsp celery salt
Wash and dry the cabbage. In a separate bowl mix together the remaining ingredients. Add as much or little of the dressing to the cabbage as you choose. Stir, chill, and serve. Keeps in refrigerator for a few days (I usually eat it all within two).
Ingredients
2 cups red cabbage, shredded
1/2 cup plain non-fat yogurt (substitute Forager plain unsweetened cashew yogurt to make it vegan)
1 tbs mayonnaise (substitute Vegannaise to make it vegan)
1/2 tbs Dijon mustard
1 tsp white wine vinegar
1/4 tsp celery salt
Wash and dry the cabbage. In a separate bowl mix together the remaining ingredients. Add as much or little of the dressing to the cabbage as you choose. Stir, chill, and serve. Keeps in refrigerator for a few days (I usually eat it all within two).
Friday, January 13, 2012
Homemade Ranch Dressing
I like this dressing with salads, cheese fries (it closely resembles the spicy ranch from Outback Steakhouse -- the key is the cayenne pepper), and cut raw vegetables. The dried herb amounts are all approximations since I don't bother using measuring spoons when I make this. Go easy on the dill weed and do everything else to taste.
If you want to lose weight without trying, make this dressing and buy a bunch of fresh vegetables like broccoli florets and carrots. Eat as much as you want of the veggies and dip whenever you want. Any time I do this, I end up gorging myself on veggies and dip -- particularly in the afternoon before dinnertime -- and being too full of fiber and non-fat yogurt to eat much else. Any time I make this dressing, I tend to lose about a pound per week.
Ingredients
1 small yellow onion
1 cup plain non-fat yogurt (for vegan option, use Forager brand unsweetened plain cashew yogurt)
2 tbs mayonnaise (for vegan option, use Vegannaise)
1/2 tsp dried dill weed
1 tsp dried parsley
1 tsp freeze-dried chives
1/4 tsp garlic salt (I'm honestly not sure how much garlic salt I use. I typically turn the shaker upside-down and count to three. If you taste the dressing and it still has a sort of sour yogurty taste, add more garlic salt.)
1/8 tsp fresh ground black pepper (the 'fresh ground' part is important)
1-2 dashes cayenne pepper
Directions
1. Grate the onion into a bowl (I use the fine side of a cheese grater). Add remaining ingredients and mix thoroughly. Refrigerate for at least 30 minutes before serving.
If you want to lose weight without trying, make this dressing and buy a bunch of fresh vegetables like broccoli florets and carrots. Eat as much as you want of the veggies and dip whenever you want. Any time I do this, I end up gorging myself on veggies and dip -- particularly in the afternoon before dinnertime -- and being too full of fiber and non-fat yogurt to eat much else. Any time I make this dressing, I tend to lose about a pound per week.
Ingredients
1 small yellow onion
1 cup plain non-fat yogurt (for vegan option, use Forager brand unsweetened plain cashew yogurt)
2 tbs mayonnaise (for vegan option, use Vegannaise)
1/2 tsp dried dill weed
1 tsp dried parsley
1 tsp freeze-dried chives
1/4 tsp garlic salt (I'm honestly not sure how much garlic salt I use. I typically turn the shaker upside-down and count to three. If you taste the dressing and it still has a sort of sour yogurty taste, add more garlic salt.)
1/8 tsp fresh ground black pepper (the 'fresh ground' part is important)
1-2 dashes cayenne pepper
Directions
1. Grate the onion into a bowl (I use the fine side of a cheese grater). Add remaining ingredients and mix thoroughly. Refrigerate for at least 30 minutes before serving.
Whole Wheat Pizza Dough
I found this recipe on AllRecipes.com.
Ingredients
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
Directions
1. Put all ingredients in a bread machine according to machine instructions and set to "dough." Alternately, if you don't have a bread machine:
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.
2. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top. (I prefer to divide the dough in half to make two thin crust pizzas. Put one of the balls of dough in a ziploc bag and throw it in the freezer for up to 6 weeks or so.)
Ingredients
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
Directions
1. Put all ingredients in a bread machine according to machine instructions and set to "dough." Alternately, if you don't have a bread machine:
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.
2. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top. (I prefer to divide the dough in half to make two thin crust pizzas. Put one of the balls of dough in a ziploc bag and throw it in the freezer for up to 6 weeks or so.)
Tostada Pizza
Tonight, in honor of Sameer's return from NYC, I'm making this tostada pizza recipe loosely based the tostada pizza served at California Pizza Kitchen.
Ingredients:
1 pizza crust
3/4 cup ranch dressing
1/2 cup mozzarella, shredded
1/2 cup cheddar/pepper jack cheese blend, shredded
1 (15 oz) can refried black beans
1/2 cup salsa
4 oz black olives, sliced
1/2 cup fresh tomatoes, diced
2 tbs scallions, chopped
2 tbs tortilla strips
1/2 cup chilled iceberg or romaine lettuce, chopped (I use romaine since it has more nutritional value)
1 cup chicken strips, cooked (optional -- I use Morningstar chik'n strip meal starters, sautéed in olive oil.)
Directions
Preheat oven to 425 degrees F.
Prepare your pizza crust and stretch it over a pizza pan or stone. I made a whole wheat pizza crust for this (recipe to follow), but any dough (e.g., Pillsbury premade pizza dough) also works. Top with ranch dressing. I use the ranch dip I make (recipe to follow), but any bottled ranch dressing also works. Mix refried black beans with salsa. If you cannot find refried black beans, use a regular drained can of black beans and mix it in a food processor with the salsa. Top pizza with the black bean mixture -- it will likely mix with the ranch dressing and that is okay. Top with mozzarella, cheddar/jack cheese mixture, tomato, black olives, scallions, and chicken strips. Cook in preheated oven for 15-20 minutes (or however long your pizza crust packaging dictates to make crust golden and slightly crispy). Remove cooked pizza from the oven, top with tortilla strips (I just break up some yellow corn tortilla chips by hand) and chopped lettuce, and serve.
Ingredients:
1 pizza crust
3/4 cup ranch dressing
1/2 cup mozzarella, shredded
1/2 cup cheddar/pepper jack cheese blend, shredded
1 (15 oz) can refried black beans
1/2 cup salsa
4 oz black olives, sliced
1/2 cup fresh tomatoes, diced
2 tbs scallions, chopped
2 tbs tortilla strips
1/2 cup chilled iceberg or romaine lettuce, chopped (I use romaine since it has more nutritional value)
1 cup chicken strips, cooked (optional -- I use Morningstar chik'n strip meal starters, sautéed in olive oil.)
Directions
Preheat oven to 425 degrees F.
Prepare your pizza crust and stretch it over a pizza pan or stone. I made a whole wheat pizza crust for this (recipe to follow), but any dough (e.g., Pillsbury premade pizza dough) also works. Top with ranch dressing. I use the ranch dip I make (recipe to follow), but any bottled ranch dressing also works. Mix refried black beans with salsa. If you cannot find refried black beans, use a regular drained can of black beans and mix it in a food processor with the salsa. Top pizza with the black bean mixture -- it will likely mix with the ranch dressing and that is okay. Top with mozzarella, cheddar/jack cheese mixture, tomato, black olives, scallions, and chicken strips. Cook in preheated oven for 15-20 minutes (or however long your pizza crust packaging dictates to make crust golden and slightly crispy). Remove cooked pizza from the oven, top with tortilla strips (I just break up some yellow corn tortilla chips by hand) and chopped lettuce, and serve.
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