Sunday, June 29, 2014

Breakfast Burritos

Don't remember exactly, but diced a sweet potato and slow-cooked it in a pan.  Black beans, chilies, eggs, chorizo.  That might have been all.

Friday, June 20, 2014

Fish Tacos

Oh yea.  The continued return (?) of taco Friday?

Thursday, June 19, 2014

Chard Spinach Leek Frittata

Similarly to last time, sort of carmelized the leeks in oil but then added the chard and spinach directly to the pan without steaming first.  Fontina.  Tasty.

Monday, June 16, 2014

Fasty Salad

The standard ordeal, with grilled chicken.  Yum.  The dressing is cilantro, scallions, oil, lime juice and salt and pepper.

Mix the dressing with black beans and corn.  Dice an avocado, mix with the lettuce, mix with the dressing.  Can add jicama too.

Friday, June 13, 2014

Pork Tacos

Standard crock pot deliciousness.  With hatch chilies.

Thursday, June 12, 2014

Black Bean and Quinoa Enchilada Bake

Soooooo good and easy. Followed the recipe pretty much exactly and used 2 packages of Frontera enchilada sauce, which was delicious. Julia also liked it.

Black Bean and Quinoa Enchilada Bake

Yield: Serves 8-10
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes-includes churning time
This Black Bean and Quinoa Enchilada Bake is SO good! Promise me you will make it. It is one of our favorite meals! I guarantee it will be a regular at your house!


1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional


1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.
5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.
Note-this recipe freezes well!

Wednesday, June 11, 2014

Thai Green Curry

Jamie, pg 91.  Added shiitake mushrooms this time.  Yum.

Monday, June 9, 2014

Chicken Tortilla Soup

Mmmmmmmmmmmm. Delicious. Followed the recipe below.

2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoons Garlic Powder
½ teaspoons Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
¼ cups Diced Green Bell Pepper
¼ cups Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese


Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Friday, June 6, 2014

Fasty Tacos

Yum.  Thanks Leanne!

Wednesday, June 4, 2014

Quinoa Stir-Fry with Vegetables and Chicken

We've made this before, but never linked to it.  So:

This time we grill-panned the chicken, and again, doubled the recipe.  Added bean sprouts and used sugar snap peas instead of snow peas.  Carrots, bell pepper.  Thought about using shrimp instead of chicken but didn't.  The quinoa got a bit mushy.  Ah well, still was delicious.

Tuesday, June 3, 2014

Sunday, June 1, 2014

Vegetarian Feijoada

Moosewood lowfat, pg 158.  Turned out pretty yummy.  Put the kale in with the beans for lazyness-sake, but it still turned out just fine.