Three-Layer “ChiQuiAvo” Fajitas
Salsa (recommend Medium)
Soft Tortilla Shells (recommend whole wheat)
Herbs/Seasonings (Cilantro, Oregano, Cumin, Chili Powder, Salt)
Hot Sauce (recommend Frank’s or Texas Pete’s)
There are three main layers/parts to this, each customizable to your tastebuds (and mood):
- Chicken, Onions & Peppers – Cook full chicken breasts with chopped onions and peppers, herbs/seasonings, and some salsa (for other flavorful liquid) in crock pot on low for 6-8 hours. When ready, drain excess moisture (leaving some) from crock pot, shred chicken, and add additional herbs/seasonings to taste. Let sit in crock pot on warm.
- Quinoa & Black Beans – Cook separately, then combine (or leave separately). Corn can be added too if desired.
- Avocado, Tomato, Onion, & Lime – Chunk, chop, squeeze, and mix. Ideally, this should sit covered in fridge for 30 min before use.
Assemble/layer the above across a soft tortilla shell, garnish with fresh cilantro (optional), squeeze some lime, dash some hot sauce, and devour multiple. Chase with a good nap 🙂
Chococado (Chocolate + Avocado) Mousse
Original Link: http://bit.ly/tFq7q0
4 ripe avocados
½ to ¾ cup raw agave nectar (more or less for desired taste)
½ to ¾ cup raw cacao powder
3 Tbs pure vanilla extract
2 Tbs raw coconut oil
½ cup unsweetened coconut milk, almond milk or water (more or less for desired consistency)
Mix all ingredients except the milk or water in a blender or food processor until smooth. Gradually add in the coconut or almond milk to obtain the consistency you desire. Chill for one hour. Serve in cups and garnish with mint or fresh berries. Serves 4.
Crema de Calabacín (Zucchini Soup)
By: Kevin & Kayla
Prep/Cook Time: 30-40 Min
It’s an authentic Spanish soup with fresh, summery flavor.
Potatoes (baking / all-purpose)
Corn (canned or cooked/grilled and cut off a cob)
Cream (light / reduced fat)
- Melt butter in the bottom of a large pan and saute the zucchini and chopped/diced onion (med to med-high heat). Add salt & pepper as necessary.
- Peel, chop/cube, and boil the potatoes. Drain when done, saving some of the hot water.
- When the zucchini/onion is done, add most of it to a food processor with some of the cream (we had to do this in two batches due to the size of our food processor). Puree the mixture, slowly adding the cream to reach a soupy consistency. Add olive oil too if desired.
- Add the zucchini/onion puree, potatoes, and corn to a pan on low heat. Add salt and pepper to taste and if necessary, stir in some of the extra potato water to reach a desired consistency.
- Simmer and stir on low heat for at least 10 minutes or until the smell is too good to wait any longer (we tasted it several times).
- Less is more. We kept the seasoning to a minimum – the true flavor of the pureed zucchini and onion is perfect as is.
- We saved some of the sauteed onion to add directly to the soup during the last step to add a bit more texture.
- We tried a few bites with shredded sharp cheddar cheese on top and it was very good.
- We paired ours with a salad of green leaf lettuce and fresh vegetables, washed down with some wine although some sangria blanca would probably be best!
World’s Greatest Potato Salad
By: Kevin & Kayla
Est Time: 30-40 Min
Scallions (Green Onions)
Egg (Hard Boiled)
Frank’s Red Hot Sauce (any hot sauce will do)
Boil the potatoes until a fork can go through them with relative ease. If you want to save time, microwave them. Boil the eggs until they are done. Make sure you put the eggs in the cold water before it boils so they don’t crack. They should take about 12-14 minutes once the water starts boiling. Chop the scallions and throw them in a big bowl. Add the spices and liquids. When the potatoes are done, let them cool in the fridge/freezer for 5-10 minutes before adding them to the bowl (make sure you keep the skins on). Add the mayo, cheddar cheese, and crumble the hard boiled egg. Chop and chunk the potatoes to the desired consistency/size. Mix well (but not too well that it becomes mush) and chill until it is fully cool (although some like it warm/hot – nothing wrong with that).
Finally did it. I’ve had this on my list of annual things to do since 2008: learn how to make sushi. Toughest part was finding a bamboo mat! For our sushi roll, we looked at MakeMySushi.com (classic roll recipe) and used our own desired filling (salmon, avocado, and cucumber). Rather than rewrite all the instructions, I’ll provide some of our own hints:
- Drink sake. It’s really really good. We had ours chilled.
- Let the sticky rice cool before rubbing it on the nori.
- Using the bamboo mat, roll it really tight while making sure the filling doesn’t fly out the ends.
- Wipe (with paper towel) and wet (with hot water) your knife after every cut (or every few cuts).
- Be creative with the filling. We started with a simple combo but after two rolls, realized we were pros and graduated to a philly spiced roll (added cream cheese and chili powder).
- Make some extra and take it to work. That was a really good lunch on Monday…
That’s about it. It was pretty damn easy looking back, so give it a go!
Prep Time: 15 min
Bake Time: 18-24 min
Ingredients – Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/4 cup milk
1 tsp vanilla extract
1 cup fresh blueberries
1/2 mashed banana
2 Tbsp applesauce
Ingredients – Streusel (Crumb Topping)
1/2 cup white or brown sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine and mix dry ingredients. Add liquid ingredients (but not the fruit). Add the applesauce and mashed banana. Fold in the blueberries.
3. Separately, mix the ingredients for the streusel with a fork.
4. Fill muffin cups right to the top and sprinkle with crumb topping mixture.
5. Bake muffins for 18 to 24 minutes in the preheated oven, or until done. Don’t overcook, realizing the muffins will continue to cook a bit once removed from the oven.
Problem: Needed a good home-cooked meal for Sunday, something fun to prep, slow to cook, and with a smell to fill an apartment all afternoon while football is on.
Solution: Fresh tomato sauce with chorizo sausage over penne, with ricotta cheese on the side.
Details: Sauteed onions and garlic in olive oil, cooking the sausage over medium heat to brown the sides. Add some fresh basil leaves and chopped fresh tomato, with some spices and black pepper. Add a can of chunky crushed tomatoes for more volume and substance. Let simmer for a few hours.
Plate: Mix some of the sauce with the penne, pour some more sauce over the top, garnish with fresh basil leaves, and have the ricotta on the side. Grated cheese and fresh ground black pepper on top.
Beverage: 2% milk or glass of red wine. Both incredibly satisfying and pair well with the dish.