Tuesday, October 21, 2008
Fajitas at Home
Fajitas are a great weeknight meal. They are simple to prepare and everyone can customize.
-1 onion, thinly sliced
-2 bell peppers, thinly sliced
-salt and pepper to taste
Sautee in a bit of olive oil over low heat, stirring frequently, until caramelized, approx 1/2 hour.
-1/2 cup cream
-1 can corn, drained
-1 ts cayenne
Sautee over low heat until the cream is evaporated.
-1 can refried beans
-1/2 onion, thinly sliced
-2 cloves garlic, minced
Sautee the onions and garlic until beginning to color and then add the beans and heat through.
Labels: avocado, beef, bell pepper, corn, dinner recipes, homemade
Monday, August 04, 2008
Ribs and Salad
Another simple, summer, weeknight meal.
Chili Rubbed Baby Back Ribs
We make these in our beloved Ron Popiel "Set It and Forget It" Rotisserie Grill. Click here for the recipe.
Cucumber, Tomato and Avocado Salad
This hearty, no-lettuce salad was dressed with the juice of 1 lime, a touch of olive oil, salt and pepper. It was a very good salad.
Chili Rubbed Baby Back Ribs
We make these in our beloved Ron Popiel "Set It and Forget It" Rotisserie Grill. Click here for the recipe.
Cucumber, Tomato and Avocado Salad
This hearty, no-lettuce salad was dressed with the juice of 1 lime, a touch of olive oil, salt and pepper. It was a very good salad.
Labels: avocado, cucumber, dinner recipes, homemade, ribs, salad, tomatos
Monday, May 05, 2008
Cinco de Mayo!
Lime Cilantro Shrimp and Spigariello Fajitas
It was cinco de mayo and so we had to eat something Mexican, or a derivative thereof. In addition to the shrimp, we layered sour cream, cheese, salsa verde, chopped black olives, sauteed spigariello and beans into a low carb tortilla.
Cilantro Lime Shrimp
-3/4 lb shrimp, peeled and halved
-1 handful fresh cilantro, chopped
-juice of 1 lime
-salt and pepper to taste
In a bit of olive oil, sautee the shrimp until just done, the add all of the other ingredients and serve.
Sauteed Spigariello
-1 lb spigariello, chopped
-salt and pepper to taste
Sautee the chopped spigariello in a little olive oil until tender. Season with salt and pepper.
Kicked Up Refried Beans
-1 can refried beans
-1/2 onion, diced
-3 cloves garlic, minced
Sautee the onions and garlic in a bit of oil until golden. Add the refried beans and heat thoroughly.
-3/4 lb shrimp, peeled and halved
-1 handful fresh cilantro, chopped
-juice of 1 lime
-salt and pepper to taste
In a bit of olive oil, sautee the shrimp until just done, the add all of the other ingredients and serve.
Sauteed Spigariello
-1 lb spigariello, chopped
-salt and pepper to taste
Sautee the chopped spigariello in a little olive oil until tender. Season with salt and pepper.
Kicked Up Refried Beans
-1 can refried beans
-1/2 onion, diced
-3 cloves garlic, minced
Sautee the onions and garlic in a bit of oil until golden. Add the refried beans and heat thoroughly.
Labels: avocado, dinner recipes, homemade, Mexican, seafood, shrimp
Saturday, November 10, 2007
Tatsoi, Onion and Pepper Scramble with Avocado and Bacon
We had some tatsoi, a veggie we'd never seen before, in our vegetable box this week. It's sort of like a cross between baby bok choy and spinach and was quite good in eggs. We also sauteed some onions and peppers for the scramble and topped off the eggs with some fresh avocado and hot sauce.
Labels: avocado, breakfast recipe, cabbage, eggs, homemade, tatsoi
Tuesday, September 04, 2007
Dinner at Home
Lemon Cucumber and Avocado Salad
Dressed with balsamic vinegar and seasoned with salt, this was a tasty, lettuce-free salad.
Thai Seafood Curry
Alexis likes to experiment with different ingredients in curries. Today she added roasted squash in an effort to thicken the sauce. It worked well and tasted great.
-10 scallops, halved
-15 shrimp, peeled and deveined
-2 packages shirataki noodles
-1 can coconut milk
-1/2 can water
-1 ts thai red curry paste
-1 lemongrass stalk, bruised and cut into 3 large pieces
-1 tb fish sauce
-juice of 1 lime
-2 small squash (with hard rinds) halved with seeds removed
-1 handful fresh basil
-1 onion, thinly sliced
-salt to taste
Roast the squash in a covered baking dish (or cookie sheet covered with foil) on 400 until soft--about 45 minutes. Boil the shirataki noodles for a minute, drain and set aside. Scoop flesh and set aside. Sautee the onion in a bit of olive oil until beginning to soften. Add the coconut milk, water, curry paste, lemongrass, fish sauce and shirataki noodles. Simmer for a few minutes. Roughly chop the squash flesh and add to the pan. Simmer for several minutes. Add the shrimp and scallops, cover and simmer for a few minutes, until seafood is just done. Remove lemongrass pieces. Season with salt, lime juice and basil and serve.
-15 shrimp, peeled and deveined
-2 packages shirataki noodles
-1 can coconut milk
-1/2 can water
-1 ts thai red curry paste
-1 lemongrass stalk, bruised and cut into 3 large pieces
-1 tb fish sauce
-juice of 1 lime
-2 small squash (with hard rinds) halved with seeds removed
-1 handful fresh basil
-1 onion, thinly sliced
-salt to taste
Roast the squash in a covered baking dish (or cookie sheet covered with foil) on 400 until soft--about 45 minutes. Boil the shirataki noodles for a minute, drain and set aside. Scoop flesh and set aside. Sautee the onion in a bit of olive oil until beginning to soften. Add the coconut milk, water, curry paste, lemongrass, fish sauce and shirataki noodles. Simmer for a few minutes. Roughly chop the squash flesh and add to the pan. Simmer for several minutes. Add the shrimp and scallops, cover and simmer for a few minutes, until seafood is just done. Remove lemongrass pieces. Season with salt, lime juice and basil and serve.
Labels: avocado, cucumber, dinner recipes, homemade, salad, scallops, seafood, shirataki noodles, shrimp, squash, thai
Wednesday, August 29, 2007
Dinner at Home
Avocado and Tomato Salad
Dressed with balsamic vinegar and sea salt, this tasty salad was simple to prepare and very tasty.
Stuffed Bell Peppers
We had some leftover enchilada sauce, so we mixed it with browned ground turkey and some veggies and stuffed and baked these bell peppers.
-4 bell peppers, halved lengthwise, cored and seeded
-1 lb ground turkey
-1 onion, diced
-3 zuchinni, diced
-1 cup grated cheese
-1 cup leftover enchilada sauce
-salt and pepper to taste
Place the bell pepper halves on a greased cookie sheet, but side up. Sautee the onions and zuchinni in a bit of olive oil until soft, seasoning with salt and pepper. Set aside in a large mixing bowl. In the same pan, brown the ground turkey and season with salt and pepper and add to the onion and zuchinni in the bowl. Add the enchilada sauce to the bowl and mix to combine. Spoon the mixture evenly into the bell pepper halves. Cover with foil and bake on 350 for 1 hour. Remove the foil, sprinkle the cheese evenly over the stuffed bell peppers and bake for a few more minutes, until the cheese is golden and bubbly. Remove from the oven and serve.
-1 lb ground turkey
-1 onion, diced
-3 zuchinni, diced
-1 cup grated cheese
-1 cup leftover enchilada sauce
-salt and pepper to taste
Place the bell pepper halves on a greased cookie sheet, but side up. Sautee the onions and zuchinni in a bit of olive oil until soft, seasoning with salt and pepper. Set aside in a large mixing bowl. In the same pan, brown the ground turkey and season with salt and pepper and add to the onion and zuchinni in the bowl. Add the enchilada sauce to the bowl and mix to combine. Spoon the mixture evenly into the bell pepper halves. Cover with foil and bake on 350 for 1 hour. Remove the foil, sprinkle the cheese evenly over the stuffed bell peppers and bake for a few more minutes, until the cheese is golden and bubbly. Remove from the oven and serve.
Labels: avocado, bell pepper, dinner recipes, homemade, salad, tomatos, turkey
Monday, August 27, 2007
Breakfast at Home
Bacon and Egg Breakfast Burrito with Homemade Guacamole
Wrapped inside a low carb tortilla, this breakfast is packed with both protein and fiber.
Wrapped inside a low carb tortilla, this breakfast is packed with both protein and fiber.
Labels: avocado, breakfast recipe, eggs, homemade
Saturday, August 25, 2007
Dinner at Home
Chupaqueso Taco Salad with Homemade Quacamole and Tomatillo Salsa
A super-tasty, quick to make, low carb version of a taco salad that still retains the satisfying crunch because of the chupaqueso taco shell. Click here for a video demo on how to make a chupaqueso.
Chupaqueso Taco Salad:
-2 chupaqueso taco shells (reciped below, demo above)
-2 cups baby spinach
-1 batch taco meat (recipe below)
-1 batch tomatillo salsa (recipe below)
-1 batch guacamole (recipe below)
-sour cream or Fage plain yogurt
-hot sauce
Place each taco shell on a plate and put 1 cup of baby spinach in each. On top of that heap the taco meat, then guacamole, sour cream/yogurt, tomatillo salsa and finally hot sauce, if desired. If you have leftover taco meat, guacamole and/or tomatillo salsa, you can make a great scramble the next morning with the taco meat, and top with the guacamole and salsa, or make a great breakfast burrito.
-2 chupaqueso taco shells (reciped below, demo above)
-2 cups baby spinach
-1 batch taco meat (recipe below)
-1 batch tomatillo salsa (recipe below)
-1 batch guacamole (recipe below)
-sour cream or Fage plain yogurt
-hot sauce
Place each taco shell on a plate and put 1 cup of baby spinach in each. On top of that heap the taco meat, then guacamole, sour cream/yogurt, tomatillo salsa and finally hot sauce, if desired. If you have leftover taco meat, guacamole and/or tomatillo salsa, you can make a great scramble the next morning with the taco meat, and top with the guacamole and salsa, or make a great breakfast burrito.
Chupaqueso Taco Shell:
-1 handful of grated cheese per person (I use the "Mexican Blend" from Costco.)
Put a handful of cheese in the center of a hot non-stick pan between medium and medium high. The cheese will melt and will within about 30 seconds, have achieved an internal structure that allows you to flip it like a pancake with a spatula. Flip it and cook for several more seconds. Remove from heat and place in a bowl with about a 6 inch diameter--this will create the bowl shape. About a minute later, the shell will be hard and crispy and you can remove it from the bowl. Repeat with each handful of cheese.
Taco Meat:
-1 lb ground turkey
-1 onion, diced
-2 tb taco seasoning.
Sautee the onions until soft but not browned. Add the meat and taco seasoning and cook until meat is browned and cooked through.
-1 handful of grated cheese per person (I use the "Mexican Blend" from Costco.)
Put a handful of cheese in the center of a hot non-stick pan between medium and medium high. The cheese will melt and will within about 30 seconds, have achieved an internal structure that allows you to flip it like a pancake with a spatula. Flip it and cook for several more seconds. Remove from heat and place in a bowl with about a 6 inch diameter--this will create the bowl shape. About a minute later, the shell will be hard and crispy and you can remove it from the bowl. Repeat with each handful of cheese.
Taco Meat:
-1 lb ground turkey
-1 onion, diced
-2 tb taco seasoning.
Sautee the onions until soft but not browned. Add the meat and taco seasoning and cook until meat is browned and cooked through.
Tomatillo Salsa
A fresh, tart salsa that takes less than 5 minutes to prepare.
-5 tomatillos, husked, washed and quartered
-1/2 onion, roughly chopped
-8 cloves garlic, peeled
-1 heirloom tomato, diced
-juice of 1/2 lime
-1 jalapeno, roughly chopped
-1/2 ts salt
Toss the tomatillos, jalapeno, onion, garlic, salt and lime juice into a food processor and pulse several times until uniform, but not pureed. Pour into a bowl. Stir in the diced tomato and serve.
-1/2 onion, roughly chopped
-8 cloves garlic, peeled
-1 heirloom tomato, diced
-juice of 1/2 lime
-1 jalapeno, roughly chopped
-1/2 ts salt
Toss the tomatillos, jalapeno, onion, garlic, salt and lime juice into a food processor and pulse several times until uniform, but not pureed. Pour into a bowl. Stir in the diced tomato and serve.
Homemade Guacamole
This is our standard guacamole, but we used the bounty of summer in the form of sweet, yellow heirloom tomatoes instead of the standard supermarket variety.
-flesh of 2 avocados
-1 small heirloom tomato, diced
-1/4 onion, minced
-4 cloves garlic, minced
-juice of 1 lime
-salt to taste
-1 small heirloom tomato, diced
-1/4 onion, minced
-4 cloves garlic, minced
-juice of 1 lime
-salt to taste
Mash the avocado with a fork. Stir in the rest of the ingredients. Serve with anything--taco salads, scrambled eggs, chips, steak, anything...
Labels: avocado, dinner recipes, homemade, Mexican, salad, spinach, tomatillo, tomatos, turkey
Thursday, August 09, 2007
Dinner at Home
Pan Fried Ribeye
This tender steak was marinated for about 15 minutes in steak seasoning and worcestershire sauce, the pan fried in a mixture of butter and olive oil for about 3 minutes on each side.
Avocado and Cucumber Salad
A very simple salad that harkens back to Alexis' childhood, as her mom rarely made salads that included lettuce. This was simply a sliced avocado, 2 sliced, peeled cucumbers seasoned with balsamic vinegar, salt and pepper.
Labels: avocado, beef, cucumber, dinner recipes, homemade, salad
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