Cinco de Mayo brings visions of Mexican food, both traditional and fusion. It's an easy celebration to make plant-strong and healthy too! Here are my choices for the day:
Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
Monday, 5 May 2014
Cinco de Mayo Menu
To me, the best part about any celebration is the food. It's what brings people together. My family always tends to hang out in the kitchen anyways, so having some great food to celebrate coming together is a must.
Sunday, 20 April 2014
Mexican Lasagna
As our adventure time here in Costa Rica is fast coming to a close (only 5 weeks left!), I'm attempting to take advantage of this place to the best of my ability. Waterfalls, beaches and fruit will be through-fully experienced and enjoyed.
Another thing that I am going to miss is freshly made tortillas, that are pre-made for you. Although I've learned to make them from scratch, they are a tad time consuming to make.
This dish is definitely rated in my top ten favorites on the blog so far. The layers of flavor of this Mexican inspired lasagna make me smile in delight when I take a bite. The spicyness level depends on a few things: how hot your jalapenos are and how many you use. As you can see, I went a little overboard...
Mexican lasagna is like a taco casserole, or a layered soft taco. You can change up the fillings layers to anything you want. As you know I do like keeping it pretty simple most of the time. Although I did whip up the sauce portion from scratch, it doesn't take much time to assemble and bake.
I really recommend going with the corn tortillas here though, they lend a flaky-ness that won't be present if you use anything else. That being said, it would still be delicious with a brown rice tortilla or anything you can find at your local grocer.
If you do decide to make a variation of this, please share it with me. You can link below in the comments, share with our Facebook page or our twitter account. I'll be starting on Instagram soon as well, just have to remember to take pics with the Ipad too...
Mexican Lasagna
Ingredients:
- 10 corn tortillas
- 1 cup "refried" beans
- 3 tomatoes, diced
- 1 medium onion, sliced
- 1 red pepper, sliced
- 1/4 cup + 1/4 cup jalapeno slices
- Oregano
- Red Pepper flakes
- S/P
- 1 avocado
- Hot sauce
Pre-heat oven to 350F.
In a large pan, water sauté the onions on medium/high heat until translucent, about 3 minutes. Mince 1/4 cup of the jalapeños. Add in the tomatoes, red pepper, minced jalapeño and spices.
In a casserole dish or oven safe plate, add a little sauce in the bottom then layer a tortilla, some beans and sauce and keep layering until none is left.
Bake in the oven for 25-30 minutes. Top with jalapeños, avocado and hot sauce as desired.
Enjoy!
Sunday, 6 April 2014
Tex-Mex Stacks
This post is officially the most time consuming one I have ever posted.
Not because the recipe was complicated or anything. But because our internet suddenly decided to go back in time to the 90's and act like dial up.
I think the total time with page loading, image uploading and waiting for other various things to work properly, this will have taken me 6-7 hours to get up on here. If that doesn't display passion and perseverance, I don't know what does!
On the other hand, this may be curbing my social media obsession, Pinterest is impossible to load right now...
Back to the food! This little beauty came to life from various leftovers and odd and ends I had to use up. It comes together in a second if you have cooked rice and potatoes ready to go. The tex-Mex flavors are strong and delicious. You can also amp up the heat with a generous coating of hot sauce.
I was going through quite the roasting phase for awhile and I think the way the tomatoes came out on this was the reason for it. I've started making my own salsa and hot sauces as a result and I don;t think I'll ever go back to buying them pre-made.
You can easily make this recipe fat-free by omitting the guac and the coconut cream if you are monitoring those macros. Although the plantains dipped in guac are sooooo good!
Tex-Mex Stacks
Ingredients:
1.5 cups refried beans
4 tomatoes, sliced
4 cups rice, cooked
2 large potatoes, sliced
1 recipe guacamole
4 tbsp coconut cream (coconut meat and water blended)
Oregano, cumin, red pepper flakes, S/P
4 tbsp coconut cream (coconut meat and water blended)
Oregano, cumin, red pepper flakes, S/P
In a casserole dish layer the ingredients as follows: potato, refried beans, rice, potato, tomato. Sprinkle with the spices as desired.
Bake at 350F until heated through and the tomatoes are cooked.
Top with guacamole and coconut cream and serve with baked plantains.
Top with guacamole and coconut cream and serve with baked plantains.
Enjoy!
Monday, 3 March 2014
Black Bean Tacos and How to make Corn Tortillas
We've moved yet again!
Our new home (for the next 3 months) is a MASSIVE improvement on the last one. The kitchen is truly equipped and functional, we are a 5 minute ride from our fruit stand and everything is much more accessible even if we are further from the beach. Also, no more of these holiday plates.
We also have a few waterfalls nearby that we'll be exploring shortly! My birthday being Friday, we'll be going to the most popular of them that afternoon.
I love birthdays! I even make mine out to span a week (IMO everyone should). Which means food and fun activities for me and my partner. Maybe even some pampering...
Since being here, I have learned how easy it is to make corn tortillas. It's ridiculous really. In Canada, I was always complaining how hard they are to find fresh, and the ones you buy at the grocery store are like cardboard. With the time it takes to actually make them, and the low cost, there is no excuse now.
So now tacos, fajitas and even burritos are a routine thing around here.I even made a pizza crust with the same method and it turned out really good! But that's for another post.
Black beans are definitely my favorite legume, so I though it would be appropriate to present my first taco recipe as being filled with them. You can sub whichever bean you prefer here, or mash them up to make them "refried" beans.
I also made a fresh mango salsa to go with these, gave a great savory-sweet balance that is one of my favorite pairings.
Ingredients:
- 2 cups cooked black beans, seasoned to taste.
- 1 small head nappa cabbage, shredded
- 10-12 corn tortillas (below)
- 1 recipe Mango Salsa (below)
Assemble your tacos as desired.
I seasoned my black beans with cumin and S/P.
A great addition to this would be some guacamole, coconut sour cream and hot sauce.
- 1 large mango, diced
- 2 large tomatoes, diced.
- 1 bell pepper, diced.
- 1 small red onion, minced
- 1 lime, juiced.
- S/P, cumin, cayenne, cilantro (optionnal)
Combine all ingredient in a bowl and let "marinate" for at least 10 minutes, up to 2 hours.
Ingredients:
- 2 cups masa harina
- 1 cup water
The masa harina is the key ingredient here, you should be able to find it in a local grocery store, but call ahead to ask instead of having to go to a gazillion different ones until you find it.
Mix the masa harina (corn flour) with the water until is forms a solid dough. You don't want it to be sticky or too dry, so add the water a little bit ata time until the texture seems right.
Divide the large ball into 10-12 smaller balls. At this point there are a few ways to proceed. You can use a tortilla press or some parchment paper and a rolling pin, or do like I do without wither of these and use an XL ziplock freezer bag with a bit of flour so that it doesnt stick and a rolling pin (or glass).
Roll out the little balls until they are as thin as you like. Then, on a hot griddle or pan (something that will not stick), cook the tortillas for about 1-2 mins on each side. Voila!
ENJOY!
*** SIDENOTE***
I've just release a FREE ebook "12 Quick and Decadent Smoothie Recipes". You can get it right now by signing up for my newsletter in the right sidebar. Enjoy!
Our new home (for the next 3 months) is a MASSIVE improvement on the last one. The kitchen is truly equipped and functional, we are a 5 minute ride from our fruit stand and everything is much more accessible even if we are further from the beach. Also, no more of these holiday plates.
We also have a few waterfalls nearby that we'll be exploring shortly! My birthday being Friday, we'll be going to the most popular of them that afternoon.
I love birthdays! I even make mine out to span a week (IMO everyone should). Which means food and fun activities for me and my partner. Maybe even some pampering...
Since being here, I have learned how easy it is to make corn tortillas. It's ridiculous really. In Canada, I was always complaining how hard they are to find fresh, and the ones you buy at the grocery store are like cardboard. With the time it takes to actually make them, and the low cost, there is no excuse now.
So now tacos, fajitas and even burritos are a routine thing around here.I even made a pizza crust with the same method and it turned out really good! But that's for another post.
Black beans are definitely my favorite legume, so I though it would be appropriate to present my first taco recipe as being filled with them. You can sub whichever bean you prefer here, or mash them up to make them "refried" beans.
I also made a fresh mango salsa to go with these, gave a great savory-sweet balance that is one of my favorite pairings.
Black Bean Tacos with Mango Salsa
Ingredients:
- 2 cups cooked black beans, seasoned to taste.
- 1 small head nappa cabbage, shredded
- 10-12 corn tortillas (below)
- 1 recipe Mango Salsa (below)
Assemble your tacos as desired.
I seasoned my black beans with cumin and S/P.
A great addition to this would be some guacamole, coconut sour cream and hot sauce.
Mango Salsa
Ingredients:- 1 large mango, diced
- 2 large tomatoes, diced.
- 1 bell pepper, diced.
- 1 small red onion, minced
- 1 lime, juiced.
- S/P, cumin, cayenne, cilantro (optionnal)
Combine all ingredient in a bowl and let "marinate" for at least 10 minutes, up to 2 hours.
Corn Tortillas
Ingredients:
- 2 cups masa harina
- 1 cup water
The masa harina is the key ingredient here, you should be able to find it in a local grocery store, but call ahead to ask instead of having to go to a gazillion different ones until you find it.
Mix the masa harina (corn flour) with the water until is forms a solid dough. You don't want it to be sticky or too dry, so add the water a little bit ata time until the texture seems right.
Divide the large ball into 10-12 smaller balls. At this point there are a few ways to proceed. You can use a tortilla press or some parchment paper and a rolling pin, or do like I do without wither of these and use an XL ziplock freezer bag with a bit of flour so that it doesnt stick and a rolling pin (or glass).
Roll out the little balls until they are as thin as you like. Then, on a hot griddle or pan (something that will not stick), cook the tortillas for about 1-2 mins on each side. Voila!
ENJOY!
*** SIDENOTE***
I've just release a FREE ebook "12 Quick and Decadent Smoothie Recipes". You can get it right now by signing up for my newsletter in the right sidebar. Enjoy!
Thursday, 29 August 2013
Fiesta Burrito Bowl.
Sometimes, I just want a little fiesta sitting in my bowl, so that I can feast my eyes on it's prettiness, then demolish it by mixing all the ingredients into a not so good looking mess of deliciousness.
I also figured that since I had all the ingredients to truly make this one from scratch, I'd try my hand at making refried beans, which sound much less healthy than they actually are. I have no idea why I never made them before, so so easy and so so good. Plus, I get to know everything that's in them, no more preservatives for this chick.
There is just something awesome about grain bowls that has me coming back for more. Seriously, I could eat these every day, there are so many possibilities and every day could be totally different with the same basic concept in mind. Choose a grain, or a medley of grains, choose toppings and a sauce/dressing. Simple, quick and delicious.
I also figured that since I had all the ingredients to truly make this one from scratch, I'd try my hand at making refried beans, which sound much less healthy than they actually are. I have no idea why I never made them before, so so easy and so so good. Plus, I get to know everything that's in them, no more preservatives for this chick.
There is just something awesome about grain bowls that has me coming back for more. Seriously, I could eat these every day, there are so many possibilities and every day could be totally different with the same basic concept in mind. Choose a grain, or a medley of grains, choose toppings and a sauce/dressing. Simple, quick and delicious.
Burrito Fiesta Bowl
Ingredients:
Makes 2 large bowls.
- 4 cups cooked rice.
- One recipe Refried Black Beans
Toppings:
- 3 medium tomatoes, diced.
- 1 romaine heart, shredded.
- 1 avocado diced.
- Salsa (optional)
- Hot sauce.
Assemble bowl in layers and enjoy!
Refried Black Beans
- About 2 cups Black beans, cooked.
- 1/4 cup minced onion.
- 1/2 cup water
- 1 tsp cumin
- 1 tsp paprika
- Pinch of cayenne
- S/P to taste
Throw all the ingredients into a medium pan on medium-high heat. Using a fork or potato masher, mash the beans until smooth and incorporated with the water. Cook down to desired consistency. Serve nice and hot!
I might just go and make this again... Enjoy!!
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