- TOSTADAS
- HAM AND BEAN SOUP
- SALMON WRAPS
- CHURRASCO W/ FRIED RICE AND CITRUS SALAD
- PIZZA
- CHICKEN AND FISH TACOS W/ BLACK BEANS
- SOUTHWEST SALAD
TOSTADAS
corn tortillas
canola oil
refried beans
shredded cheese
lettuce
tomatoes
finely chopped onions
Pour canola oil into small frying pan--doesn't have to be a whole lot. Fry corn tortillas, one at a time, on both sides until crispy. Drain on paper towels. To build tostadas, smear crispy tortilla with beans, sprinkle on cheese, onions, lettuce and tomatoes. Eat like a piece of pizza, with your hands.
HAM AND BEAN SOUP
bag of dry mixed beans
1 onion, chopped
hamhock or leftover roast meat or just skip the meat
garlic, whatever form you like
salt, pepper, sugar
Soak beans in cold water overnight. Drain water, refill until water is 2-3 inches above beans. Add in all other ingredients. Bring to a boil, then simmer until beans are creamy. Be sure to taste for seasonings before serving. I also added the little packet of ham flavoring that came with the beans. I like to cook the beans until they're borderline mushy, and the soups nice and thick.
SALMON WRAPS
frozen salmon burger patties (from Costco)
cajun seasoning (can also use Old Bay)
Flat Out whole grain wraps (Costco)
tartar sauce (I'm pretty sure I gave the recipe on a previous post)
shredded lettuce
tomatoes
Pour a little canola oil into hot frying pan, enough to cover bottom. Fry frozen salmon patties on each side until golden; season second side. Drain on paper towels. To assemble, lay wrap lengthwise. Place salmon patty on the top of the wrap in the middle. Top with sauce, lettuce and tomato. Fold up bottom, then fold sides over patty.
CHURRASCO
Ok, for any by the bookers out there, this is NOT the type of churrasco served with chimichurri sauce. I'm simply referring to the type of meat used, not the preparation of it.
3 pounds churrasco (also labeled flank steak, the long thin marbled kind of beef)
frozen orange juice concentrate
cajun seasoning
Preheat the grill on hottest setting for about 10 minutes. Meanwhile, prepare meat. Get a spoonful of frozen oj (the kind of spoon you eat your cereal with) and smear it on one side of all the meat. Season with cajun seasoning. Turn over, repeat same process. Turn the grill down to lowest setting. Spread out the meat on the grill. Grill unti just browning, about 10 minutes on my grill. Turn over, grill until just browning and still nice and tender. Remove from grill and let rest about 10 minutes. Then cut into serving-sized pieces. I think I've already given the fried rice recipe on a previous post. For the fruit salad, cut up fresh pineapple and oranges; mix in a bowl and serve. If you want, you can mix in a little frozen oj concentrate.
PIZZA
I got the crust recipe from my friend Amie Barbieri (thanks Amie!). She cooks hers on a pizza stone, which makes it nice and crispy. I cooked mine on the metal pizza pans which I put on top of the hot pizza stone, and my crust turned out softer. I like both ways.
Crust:
4 cups flour
1 1/4 cups water or beer
1 packet dry yeast
8 Tbs olive oil
1 egg
1 tsp salt
2 tsp sugar
Mix water (quite warm), yeast and sugar. Let sit until nice and foamy. Add olive oil, egg and salt. Whisk. Put flour in a kitchenaid with the dough hook. Add liquid ingredients. Mix on lowest speed 6 minutes. Increase speed one notch and mix another 2 minutes. Drizzle a little oil around dough where it meets bowl; with your hand, turn the dough until it's coated with the oil. Cover and let rise until double. For thicker crust, divide into half; thinner crust, fourths. Preheat oven as hot as it will go. Set the pizza stone on the rack while heating. Sprinkle cornmeal on pizza pan. Push out dough until it's as thin as you want it. Bake for a few minutes until starting to puff. Top with sauce ( I like tomato on one, pesto on the other), mozzarella, and whatever else you like (thinly sliced fresh tomatoes and basil on the pesto are YUMMY!). Put the pizza pan on the hot stone, and bake until crust and cheese are golden.
CHICKEN AND FISH TACOS
corn tortillas
canola oil
whole rotisserie chicken, deboned
frozen breaded or battered (or not) fish fillets or sticks, cooked as directed
shredded lettuce
shredded cabbage
tartar sauce
green chile salsa or enchilada sauce
1 can green chiles
onion, chopped
cilantro
To prepare chicken, saute most of chopped onion in a little oil. Add the chicken (that you've shredded), green chiles and salsa verde. Season with salt and pepper or cajun. Simmer until warmed through and not too wet. Fry corn tortillas in oil until softly firm, then fold over for taco shells. For fish tacos, smear tortilla with tartar sauce. Add fish chunks then cabbage. For chicken tacos, spoon chicken filling into corn shell. Top with chopped onions and cilantro, lettuce, cheese, tomato, whatever you want. For beans, you can use the leftovers from your bean soup (they will be thick now), or you can simmer a can of black beans with some chopped onion, garlic, olive oil, salt, pepper, vinegar, lemon juice, cumin and oregano until they're soft as you want them; you may need to add some extra water to the liquid.
SOUTHWEST SALAD
chopped lettuce
diced tomatoes
tortilla chips or fried strips of corn tortillas
shredded cheese
can of black beans, drained
can of corn, drained
leftovers from bean soup or black beans you cooked
leftover churrasco, chopped into small bits
Combine everything --YES, even all the beans. It will not look like a normal salad. The beans (cooked) will add enough moisture to the salad to make salad dressing optional. Toss well enough to combine everything. You can eat it as is, or with salsa, or ranch dressing. Experiment, see what you like.
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