Thursday, October 11, 2007
Fennel and Tomatillo Salad
This salad is refreshing and hearty at the same time. The tomatillos add a touch of sweetness and acidity to the mix.
-1 fennel bulb, very thinly sliced
-1/2 yellow bell pepper, thinly sliced
-10 small tomatillos, halved and thinly sliced
-Equal parts olive oil, apple cider vinegar and grainy mustard
-1/2 packet of Splenda
Combine the olive oil, vinegar, grainy mustard and Splenda to make a vinegarette. Toss the veggies in the vinegarette and serve.
-1/2 yellow bell pepper, thinly sliced
-10 small tomatillos, halved and thinly sliced
-Equal parts olive oil, apple cider vinegar and grainy mustard
-1/2 packet of Splenda
Combine the olive oil, vinegar, grainy mustard and Splenda to make a vinegarette. Toss the veggies in the vinegarette and serve.
Labels: fennel, homemade, salad, tomatillo
Monday, August 27, 2007
Dinner at Home
Mediterranean Cucumber, Lemon Cucumber and Orange Cherry Tomato Salad
Dressed with a simple, mustard-y, balsamic vinegarette, these veggies shined.
Low Carb Chicken and Cheese Enchiladas with Tomatillo Salsa
We decided to give our favorite brand of low carb tortillas a shot in enchiladas, a dish Alexis had never made before. These actually turned out pretty tasty and the leftover tomatillo salsa Alexis had made for taco salads a few nights before was perfect with this dish as well.
-8 low carb tortillas
-2 cups shredded cheese
-4 chicken breasts
Poach the chicken breasts in a shallow pan with water and a few cloves of garlic until done--15 to 20 minutes. Shred or chop the chicken. Get out a 9x13 inch baking dish. Lay a tortilla out and place some cheese and chicken in a column down the center. Roll and place in the baking dish. Repeat until all of the tortillas are filled and nicely packed in the baking dish. Ladle the sauce (recipe below) over the tortillas, sprinkle the remaining cheese on top and bake for about 10 minutes on 375, until the cheese is brown and bubbly.
Sauce:
-1 can diced tomatos
-1/2 can water
-1/2 onion, chopped
-1 bell pepper, chopped
-5 cloves garlic
-1 tb cocoa powder
-1 jalapeno, seeds removed
-1 ts chili powder
-salt to taste
Sautee the onions, garlic and peppers in a bit of olive oil until beginning to brown. Add the rest of the ingredients, bring to a boil, reduce heat and then simmer for 20 minutes. Puree with an immersion blender, a food processor, or a regular blender.
-2 cups shredded cheese
-4 chicken breasts
Poach the chicken breasts in a shallow pan with water and a few cloves of garlic until done--15 to 20 minutes. Shred or chop the chicken. Get out a 9x13 inch baking dish. Lay a tortilla out and place some cheese and chicken in a column down the center. Roll and place in the baking dish. Repeat until all of the tortillas are filled and nicely packed in the baking dish. Ladle the sauce (recipe below) over the tortillas, sprinkle the remaining cheese on top and bake for about 10 minutes on 375, until the cheese is brown and bubbly.
Sauce:
-1 can diced tomatos
-1/2 can water
-1/2 onion, chopped
-1 bell pepper, chopped
-5 cloves garlic
-1 tb cocoa powder
-1 jalapeno, seeds removed
-1 ts chili powder
-salt to taste
Sautee the onions, garlic and peppers in a bit of olive oil until beginning to brown. Add the rest of the ingredients, bring to a boil, reduce heat and then simmer for 20 minutes. Puree with an immersion blender, a food processor, or a regular blender.
Labels: chicken, dinner recipes, homemade, Mexican, salad, tomatillo
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
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