Spicy Black Bean & Avocado Leaf Tostadas. ~. Vegetarian

Spicy Black Bean & Avocado Leaf Tostadas  Vegetarian 

Dried avocado leaves are a popular herb in the Oaxaca region of Mexico, where they’re often used to flavor black beans. The flavor is somewhat reminiscent of anise, but still distinctly unique. Look for avocado leaves online or in Latin American grocers, where you can also find Cotija. Serves 4    Servings for 2 are in parentheses.

Ingredients:
6 dried avocado leaves, about 5 g  (3 leaves)
3 tbsp (45 mL) olive oil.  (1 1/2 tbsp)
1 1/2 cups (375 mL) finely chopped white onion, divide (3/4c)
4 garlic cloves, minced. (2 garlic cloves)
1 cup (250 mL) low-sodium chicken broth or water  (1/2 cup)
1 can (540 mL) black beans, drained, rinsed  (1/2 can)
1 canned chipotle pepper in adobo  (1/2 adobo pepper)
1/2 tsp (2 mL) fine sea salt      (1/4 tsp)
8 tostada shells                (4 tostada shells)
4 cups (1 L) finely shredded iceberg lettuce  (2 cups)
2 ripe avocados, cut into slices    (1 ripe avocado)
3/4 cup (175 mL) crumbled Cotija cheese or feta    (3/8cup)
1/2 cup (125 mL) roughly chopped cilantro   (1/4 cup)
Lime wedges for serving
Directions:
Heat a medium-size frying pan over medium heat. Add avocado leaves and toast until fragrant, 30 seconds to 1 minute. Transfer to a small bowl. 

When cool enough to handle, crumble into fine pieces with your hands, discarding any tough stems. You should have about 3 tbsp (45 mL).  (1 1/2 tablespoon). Set aside.

Return pan to medium heat. Add oil then 1 cup (250 mL) (1/2 cup) onions. Cook, stirring occasionally, until softened, about 5 minutes. 

Add garlic and crumbled avocado leaves. Cook until garlic is fragrant, about 1 minute. Stir in broth or water,  beans, chipotle and salt. 

Simmer, on medium, until liquid has reduced by half, about 10 minutes. Remove pan from heat then crush beans and chipotle using a potato masher, until creamy, but not smooth. 

Return pan to heat and cook, stirring constantly, until beans are very thick and bottom of pan looks dry, 2 to 3 minutes. (Mixture will continue to thicken as it cools.)

To serve, spread about 1/3 cup (80 mL) beans over each tostada. Top with lettuce, avocado slices, reserved 1/2 cup    (125 mL)  (1/4 cup)  onions, Cotija or feta, and cilantro. Serve with lime wedges. Serves 4 or Serves 2 in parentheses 

Key Lime Pie

Key Lime Pie

This classic key lime pie recipe follows the traditional technique of not baking the filling. The acidity in the lime juice cooks the eggs as the fillings chill. Pasteurized egg yolks are best for this recipe, but if fresh eggs are used bake the pie at 325ºF (160ºC) for 30 minutes to set the eggs.

Ingredients:

Crust

3 cups (750 mL) chocolate cookie crumbs 

1 cup (250 mL) sweetened coconut 

½ tsp (2 mL) fine salt 

¾ cup (175 mL) unsalted butter

Filling

Two 300 mL tins condensed milk 

12 pasteurized egg yolks 

1½ cups (375 mL) fresh lime juice 

4½ tsp (22 mL) lime zest

Candied Lime Slices

2 limes 

1 cup (250 mL) sugar 

1 cup (250 mL) water 

Sugar for sprinkling

Directions:

Crust, preheat oven to 375ºF (190ºC).

Combine chocolate cookie crumbs, coconut and salt. Stir in melted butter and blend to an even, crumbly texture. Press crust into an ungreased 9-inch (23-cm) springform pan. Bake for 7 to 8 minutes, until coconut browns. Allow to cool.

Filling, whisk together all ingredients until smooth and pour into baked pie shell. Chill for at least 4 hours before slicing.

Candied Lime Slices; slice limes into thin rounds Blanch first in a pot of boiling water for 2 minutes, then drain. In a saucepan, combine sugar and water, bring up to a simmer and add lime slices. Simmer for 10 to 15 minutes, until white pith of limes looks translucent. Drain and spread out on a cooling rack over a baking tray to dry for about an hour. Coat limes with sugar and store in an airtight container, layered between parchment or plastic until ready to use.

Top cake with candied lime slices and serve.  Serves 10 to 12

Smoky Chicken & Black Bean Stew

Smoky Chicken & Black Bean Stew

Your new go-to chicken dish: gently spiced, with black beans and a zingy avocado salad on the side.

Ingredients:

4 boneless chicken thighs

1 tablespoon Fajitas seasoning

1 tablespoon vegetable oil

1/4 X 25g pack coriander

1 cup Smokey Black Turtle Beans

1/2 jalapeno pepper

1 avocado

2 limes, zest and juice of one, and 1 cut in wedges

Directions:

Preheat the oven to 200ºC, gas mark 6 or 400*F. 

 Line a baking tray with baking parchment. Put the chicken thighs in a mixing bowl with the fajita seasoning, oil and a pinch of salt. Massage well, then arrange on the lined tray and bake for 20 minutes until cooked through, the juices run clear and no pink meat remains.

Meanwhile, pick the coriander leaves from the stalks and set aside. Finely chop the stalks and put in a saucepan with the beans and 4 tbsp water, then season. Set the pan over a medium heat and cook for 10 minutes until saucy. Finely slice the jalapeño and cube the avocado, then put in a small mixing bowl. Add the lime juice and season with salt.

Shred the cooked chicken with two forks and stir through the beans, along with any cooking juices and the lime zest. Pile onto plates, then toss the coriander leaves through the avocado and serve alongside, with the lime wedges. Scoop up with salted tortilla chips, if liked.

Serves 2

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Ingredients4  chicken thigh fillets

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Lamb Chops With Zucchini And Cumin.

Lamb Chops With Zucchini And Cumin

Lemongrass adds a minty, citrus-forward flavor to these quick-cooking lamb chops. The marinade also includes ginger, soy sauce, garlic, green chile and cumin, while mirin adds a touch of sweetness. Adapted from cookbook author Sonoko Sakai’s “Wafu Cooking,” the dish is an homage to Jingisukan, or the “Genghis Khan” barbecue dishes served in Hokkaido, Japan, where lamb has been raised since the late 19th century.

Marinate the lamb for as short as 10 minutes or as long as 10 hours; either way, the flavors clinging to the exterior of the meat are enhanced by a quick sear in a very hot pan. While the cooked lamb is resting, use the residual fat in the pan to cook a fresh, sturdy vegetable — in this case, hunks of zucchini. As the squash softens and browns, it will pick up the charred bits of the lamb and marinade left behind.

Ingredients
Servings: 2-4 (makes 6 to 8 lamb chops and 3 cups zucchini)
Two (3-inch) stalks fresh lemongrass, trimmed, dry outer layers discarded, minced
2 garlic cloves, minced or pressed
One (1-inch) piece fresh ginger, minced or finely grated
2 tablespoons soy sauce, preferably low-sodium
1 1/2 tablespoons mirin
1/2 serrano pepper, stemmed, seeded and minced (optional)
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
6 to 8 lamb ribs chops (1 1/2 pounds total), about 3/4 inch thick, patted dry
3 tablespoons high-heat cooking oil, such as vegetable or sunflower, divided
2 medium zucchini (1 pound total), coarsely chopped
2 limes, cut into wedges, for serving
Flaky sea salt, for serving (optional)

Directions:
In a large bowl, stir together the lemongrass, garlic, ginger, soy sauce, mirin, serrano, if using, cumin and black pepper until combined. Add the lamb and, using your hands, toss until well coated with the marinade. Add 1 tablespoon of the oil, toss again to coat and let marinate for 10 minutes, or cover and refrigerate for up to 10 hours. Allow the lamb to come to room temperature before cooking.
When you’re ready to cook, remove the lamb from the marinade and use a knife to scrape off any excess clinging to the meat, as it will burn during cooking. 

In a large (12-inch) cast-iron or carbon-steel skillet over high heat, heat the remaining 2 tablespoons of oil until shimmering. Working in batches as needed to prevent overcrowding, add the lamb chops, spacing them about 1 inch apart, and sear until well browned with a bit of char on the edges, 2 to 3 minutes. (A little smoke is okay, but if it gets to be too much, reduce the heat to medium-high.) 

Flip, and cook on the other side until browned and lightly charred, another 2 to 3 minutes. For medium-rare, an instant-read thermometer inserted into the thickest part of a chop away from the bone should read 130 degrees. Remove from the heat, transfer the lamb to a platter and cover loosely with foil to keep warm.

1. Return the skillet to medium heat. Add the zucchini to the skillet and sauté, stirring constantly, until browned all over with some blackened spots, 5 to 7 minutes, then remove from the heat. Uncover the lamb, and transfer the zucchini to the platter. Garnish with the lime wedges, sprinkle with flaky sea salt, if desired, and serve, family-style.
   
   Substitutions:
   If you can’t find fresh lemongrass, skip it. Prepared lemongrass paste is too finely ground for this recipe, and may burn during cooking.
   In addition to lime wedges, you could garnish the chops with fresh mint or cilantro.
   If you don’t have fresh ginger, use additional garlic. (It’s best not to use dried ginger here, as it will burn during cooking.)
   Mirin, 1 teaspoon granulated or light brown sugar.
   If you can’t find lamb rib chops, substitute lamb loin chops.
   No lamb?  Use pork chops; boneless, skinless chicken thighs; or slabs of extra-firm tofu, with adjustments to the cooking time.
   Zucchini, sliced carrots, chopped butternut squash, snap peas, corn on the cob or chopped kale.
   Limes, lemons.
   
   

Master Recipe For Pot Of Beans

                            

                                                 

                                Pot Of Beans .... Master Recipe
Beans are a great source of protein with a wide variety available.  My favorite source is Rancho Gordo from Napa CA.  Freshness of a dried bean is key as it preserves flavor and reduces cooking time.  Check out Rancho Gordo.com for a peek at the many varieties available and recipes.

Ingredients:
1 tablespoon EVOO
1/2 white onion chopped plus more for garnish
2 garlic cloves, smashed
1 pound uncooked beans, picked over
1 teaspoon dried Mexican Oregano Indio
Salt
4 limes, halved for serving
Fresh cilantro, minced for serving
Fresh Serrano chiles, minced, for serving

Directions:

In a stockpot over a medium heat, warm the olive oil.  Add the onion and garlic and sauté until soft and fragrant, about 5 to 7 minutes.  Add the beans, oregano, and enough water to cover by about 2 inches.

Increase the heat to high and boil for 10 to 15 minutes.  Decreas the heat so that the beans are barely simmering and cook, partially coveredd, until the beans are soft, from 1 to 3 hours.  Add more water

as needed keep the beans fully covered.

Just before the beans are done, season them with salt.  For 1 pound of beans I suggest 1 tablespoon salt.

Ladle the beans and some broth in a bowl.  Serve with limes, diced onion, cilantro, and minced chile.  Serves 6 to 8 .

Recipe of Steve Santos of Rancho Gordo Heirloom Beans.

Red Shrimp Curry

Red Curry Shrimp*****

The left photo is a commercial photo but the photo on the right is the recipe my daughter cooked and served.  It was soooo good!

Ingredients:

Recipe adapted from One Pan, One Family
1 onion
1 red bell pepper 
2 cloves garlic
1  lb. broccoli florets 
2 limes
1 14oz. can unsweetened coconut milk
1/2 cup vegetable broth
2 tablespoons Thai Red Curry paste, plus more if needed
1 1/2 tablespoons brown sugar 
1 1/2 tablespoons fish sauce
kosher salt and fresh cracked pepper
1 tablespoon vegetable oil
1 1lb. shrimp, peeled and deveined
1/2 cup fresh cilantro, roughly chopped

Directions:
On a large cutting board, thinly slice the onion and bell pepper and mince garlic. Transfer to a medium bowl.
Cut broccoli florets into bite-sized pieces and set aside.
Juice one lime into a small bowl and cut the other lime into wedges; set aside. 
In a medium bowl or large measuring cup, combine coconut milk, broth, curry paste, sugar, fish sauce, and 1/2 teaspoon of salt. 
Heat 12-inch skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add the onion mixture and saute vegetables, stirring every now and then, until they begin to soften, about 2 minutes. Stir in the coconut milk mixture, bring it to a boil, then reduce the heat to low and cook, stirring every now and then, until it reduces and thickens, about 5 minutes. Stir in the broccoli and shrimp and increase the heat so that it comes to a boil. Reduce the heat again to low, cover and cook gently until the shrimp are cooked through, the broccoli is tender and the flavors have blended, about 5 minutes. 
Stir the lime juice and half of the cilantro into the curry. Adjust to taste with salt, pepper, or more red curry paste if needed.  Serve over bowls of rice, sprinkle with remaining cilantro. Serve with lime wedges on the side for more zing.  Serves four   adapted from:  OnePan, Whole Family

Couscous Sweet Potato Black Bean Salad

Couscous Sweet Potato Black Bean Salad

Ingredients:
3/4 cup couscous
1 cup water
2 sweet potatoes, peeled and diced (about 3 cups)
1 14-ounce can black beans, drained and rinsed
2 cups baby spinach, cut into small pieces
4 ounces crumbled feta cheese
half a red onion, thinly sliced
1/2 cup chopped pistachios (optional)

Lime Basil Vinaigrette
1 bunch of fresh basil (1/2 cup packed)
1/2 cup olive oil
juice of 1–2 limes (to taste)
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 to 1/2 cup water, if needed

Directions:
Pulse all dressing ingredients in a food processor until smooth-ish.

Cook couscous in 1 cup water, according to package directions. Fluff with a fork and cool.

Place sweet potatoes in a skillet with about 1/2 cup water and a sprinkle of salt. Cover and simmer until fork-tender. Drain and set aside to cool.

Toss all ingredients together with dressing, season with salt and pepper, and serve! (OR, store each ingredient individually for salads throughout the week.)

Grilled Chicken With Coconut-Rice And Chili-Lime Sauce

Grilled Chicken With Coconut 

Rice And Chili-Lime Sauce.

Ingredients:
3 small white onions
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
5 large garlic cloves, smashed
1 tablespoon plus 1 teaspoon kosher salt, divided, plus more
1 (3- to 4-pound) whole chicken, skin scored at 1-inch intervals, cut into 4 pieces
1 (13.5-ounce) can coconut milk
1 small tomato, chopped
2 tablespoons plus 2 teaspoons finely chopped red Fresno chiles (from 2 large chiles), divided
2 teaspoons fresh lime juice
1/2 teaspoon granulated sugar
1 cup uncooked jasmine rice
1 cup water
Lime wedges, for serving

Directions:

Coarsely chop 2 of the onions to equal about 2 cups. Thinly slice remaining onion to equal 1 cup; set onion slices aside. Reserve any remaining onion for another use.

Place chopped onion, lemon juice, vinegar, and garlic in a blender. Process on low speed, gradually increasing speed until mixture is smooth, about 15 seconds. Stir 1 tablespoon salt into onion marinade. Transfer to a large ziplock plastic bag. Add chicken pieces to bag; seal bag, and toss to coat. Chill at least 12 hours or up to 24 hours.

Place unopened can of coconut milk in refrigerator for 15 minutes to let coconut cream thicken. Open can and spoon off thickened coconut cream (about 1 cup) from top of can, and transfer to a small saucepan. Reserve remaining coconut milk (about 2/3 cup) for rice. Place onion slices in pan with coconut cream; add tomato and 2 tablespoons chopped chiles. Bring to a boil over medium, and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Remove from heat and let cool slightly. Pour mixture into blender; process until smooth, about 15 seconds. Transfer to a small serving bowl, and stir in lime juice, sugar, and remaining 2 teaspoons chopped chiles. Spoon 1/3 cup coconut-chile sauce into a small bowl, and reserve for brushing.

Place rice in a bowl and, using fingers to agitate rice, rinse under cold running water. Pour off water as it becomes opaque, and continue rinsing until water is no longer cloudy, 3 or 4 times; drain. Bring rice, 1 cup water, remaining 1 teaspoon salt, and reserved 2/3 cup coconut milk to a boil in a medium saucepan over medium-high, stirring occasionally. Cover, reduce heat to low, and simmer until liquid is absorbed, about 10 minutes. Remove from heat, and let stand, covered, until rice is tender, about 15 minutes. Fluff with a fork.

While rice stands, preheat grill. Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill, and push to one side. Adjust vents as needed to maintain an internal temperature of 400°F to 450°F. (If using a gas grill, preheat to medium-high [400°F to 450°F] on one side.)

Remove chicken from marinade; discard marinade. Pat chicken dry, and season with a pinch of salt. Place chicken on oiled grates over side without coals (or unlit side of gas grill). Grill, covered, turning and brushing with reserved 1/3 cup coconut-chile sauce occasionally, until a thermometer inserted in thickest portion of chicken registers 165°F and skin is crispy and charred in spots, 35 to 45 minutes. Transfer chicken to a platter. If desired, season chicken with salt to taste. Serve grilled chicken with coconut rice, lime wedges, and remaining coconut-chile sauce.

Easy Salsa

Easy Salsa

Ingredients:
6 tomatoes

3 jalapenos (warning: hot)
1 medium white onion
1/2 a medium red onion
1 cup cilantro (I’m a friend- or a little less.)
5 cloves garlic
3 limes juice  I even threw in some of the pulp
1 tbsp cumin
1 tsp sea salt or more if needed
1 tsp chili powder

Directions
Chop Tomatoes, jalapenos, onions, cilantro and garlic. mix together, add the spices and the lime juice...if it is too chunky for you, give it a few chops in the food processor.