Mexican Quinoa

August 21, 2013 by 3 Comments

In San Diego there was a fast food restaurant that I sort of fell in love with. The place was called CBW, I’m pretty sure it stands for Crazy Bowls & Wraps, and they serve salads, bowls, and wraps. What I really liked about this place was that they had 3 options for filling. White rice, brown rice, and quinoa(!!). Quinoa is not something that you usually see at a fast food restaurant, but I absolutely love it. It’s a super food because it is a complete protein, high in dietary fiber, magnesium, and iron, and it is a source of calcium. Needless to say, when I saw it on the menu the first time we went there I was pretty excited.

I had 2 favorite menu items that I liked to order and when I saw this Mexican Quinoa on Annie’s Eats last year, it immediately reminded me of one of those items. So I made it for dinner one night and it has quickly become a staple in our meal rotation. It’s quick and easy, filling, and super good for you. Over the year I have made some adaptations and bumped up the veggie content (to more closely match the bowl at CBW). That’s the other great thing about this meal, it’s another one that is versatile. You can adjust the veggies, add extra spices, use different kinds of canned tomatoes. When I photographed this meal I used fire roasted tomatoes and added smoked paprika and a dash of Chipotle chile powder to give it a bit of slow-cooked smokey taste. I love that I can make small adjustments like that so the meal isn’t exactly the same every time I make it (though it has always been delicious!).

 

 

Mexican Quinoa Bowl

Ingredients
2 tsp olive oil
2-3 jalapenos, seeded and finely chopped
1/2 bell pepper, chopped into small chunks
1 small zucchini, chopped into small chunks
2 cloves garlic, minced
1 cup uncooked quinoa, rinsed well and drained
1 1/4 cups vegetable broth
1 can (15 oz.) black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, with juices (I like to use fire roasted when I have it!)
1 cup frozen corn
1/2 tsp. kosher salt
1 tsp paprika (or smoked paprika)
1/4-1/2 tsp chipotle chile powder (optional)
1/3 cup chopped fresh cilantro
1 quarter of a lime, juiced
Sour cream, cheese, lime, avocado, hot sauce (all optional for serving)

Directions
In a large skillet over medium-high, heat the olive oil. Add the jalapenos, bell pepper, and zucchini, cook for 2-3 minutes or until the vegetables start to soften. Add the garlic and cook until fragrant, about 30-60 seconds. Stir in the quinoa, broth, black beans, tomatoes with juices, and frozen corn. Season with salt, paprika, and chipotle powder (if using). Bring to a boil then reduce heat and put a lid on the skillet. Simmer for 20-25 minutes or until all of the broth/juice has been absorbed. Remove from heat and stir in the fresh cilantro and lime juice. Serve with sour cream, cheese, extra lime, avocado slices, and hot sauce.

Adapted from Annie’s Eats, originally from Peanut Butter Runner

Here are some other delicious, and easy, vegetarian dishes!
Roasted Vegetable Pasta Salad
Vegetarian Enchilada Casserole
Squash and Kale Pizza
Grilled Vegetable Panzanella

Filed Under: Easy Weeknight Dinner, Main Course, Mexican, Vegetarian Tagged With: , , , , , ,

Chicken Tamale Pie From Scratch

July 17, 2013 by 2 Comments

Having a new kitchen is a lot of fun, but it can also be a little bit of a pain. You know how there are certain items that you just always have in your pantry? Yeah, chances are if you moved across country, and stored you kitchen stuff for over a month, you don’t have those items. This is especially true of condiments. I try and remember the basics when I go to the grocery, but it’s difficult to remember everything that you might like to have on your table at some point. That’s what happened to me as I went to put some delicious Cholula hot sauce on the table to go with this Chicken Tamale Pie. I was shocked to open my refrigerator and NOT find what is usually a staple in my house. Not to worry though, it turns out the Tamale Pie didn’t even need it!

We absolutely loved the flavor that was packed into this dish. It really did remind me of the tamales that I came to love in San Diego. I especially liked the texture of the crust, which was tender and moist, acting like a sponge for the enchilada sauce, but still just a bit crispy around the edges.

Now, I wanted to make each portion from scratch, so it took a little more time than most people want to spend on a weeknight. But, you could easily take some short cuts (like pre-cooked/shredded chicken or canned enchilada sauce) and turn this into a weeknight meal. Also, the enchilada sauce makes more than you will need, so you can throw it in the freezer for next time!

 

Chicken Tamale Pie From Scratch

Ingredients

Chicken for shredding
2 chicken breasts
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/2 tsp cumin
1/2 tsp chili powder
salt & pepper
1 – 4 oz can green chiles

Cornbread crust
1/4 cup sour cream
1/4 cup butter, softened
1/4 cup milk
3/4 cup frozen corn, slightly thawed
1/4 cup corn meal
1/4 cup flour
2 tsp sugar
3/4 tsp baking powder
1/4 tsp salt

Enchilada sauce
1 tbsp vegetable oil
1/4 cup bell pepper, very finely chopped
1 can (15 ounces) tomato sauce
1/2 cup water
1 tbsp chili powder
1 tbsp dry parsley
1 tsp oregano
1/2 tsp garlic powder
1/4 tsp cumin
1/2 tsp kosher salt
pepper to taste

1/2-3/4 cup colby-jack or Mexican blend cheese
Sliced green onions, for topping
Sour cream and hot sauce for serving, optional

Directions

Preheat oven to 375 degrees. Lightly spray a small baking dish with non-stick cooking spray. Generously butter a pie pan. Adjust racks so one is just above the middle and one is just below.

Sprinkle both sides with smoked paprika, garlic powder, cumin, chili powder, salt, and pepper. Place in the baking dish and top with green chiles. Cover the baking dish tightly with foil. Place the baking dish on the upper rack and set a timer for 45 minutes.

While the chicken is baking, in a medium mixing bowl, whisk together the sour cream, butter, milk, and corn. In a small mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients. Pour into the prepared pie pan and use a spatula to smooth and fill the bottom of the pan. Place in the oven on the lower rack. Bake for 20-25 minutes, or until the edges start to turn golden brown and the top looks set.

While the chicken and corn bread are baking, heat the vegetable oil in a small saucepan over medium heat. Add the finely chopped bell pepper and cook until softened, about 3-4 minutes. Add the tomato sauce, water, and spices. Let simmer while the corn bread and chicken finish baking.

The cornbread should finish before the chicken. Remove from the oven and allow to slightly cool. When the chicken is finished, use two forks (or a standing mixer!) and shred in the baking dish then stir in 1/4 cup of enchilada sauce.

Pour 1 cup of enchilada sauce over the cornbread and use a spoon to spread evenly. Top with shredded chicken and chiles and then cheese. Return to oven and bake for 15 minutes, or until cheese is melted and bubbly. Allow to cool for 5 minutes then slice and top with green onions. Serve with sour cream and hot sauce if desired.

Inspired by Pinch of Yum

Here are some more delicious Mexican Inspired Dishes!

Mexican Lasagna
Barbacoa Beef for Burrito Bowls
Baked Rolled Tacos (Baked Taquitos)
Quinoa Mexican Soup

Filed Under: Chicken, Dinner, Main Course, Mexican Tagged With: , , ,

Creamy Taco Mac

May 9, 2013 by 1 Comment

If you browse food blogs at all then there is a good chance you’ve seen this (or a version of this) before. Why has it graced so many food blogs? In short, because it’s amazing. Not amazing in a fine dining kind of way, but in a homey, comforting kind of way. It’s the from-scratch cook’s answer to Hamburger Helper. You can easily throw this meal together on a busy weeknight, but more importantly you can feel good about serving this to your family.

Jesse, bless his heart, has actually been known to request Hamburger Helper from time to time. In order to do my best to indulge him, I’ve made several homemade versions. He says they are all good but this one is the clear winner.

 

Creamy Taco Mac

Ingredients
1.25 lbs. ground turkey
8 oz rotini pasta
1 small onion, chopped
2 cloves garlic, minced or pressed
1 -14 oz can diced tomatoes with jalapenos*, drained
4 Tbsp (or one packet) taco seasoning
4 oz cream cheese (reduced fat is fine)
1/2 cup sour cream (reduced fat is fine)
Salt & pepper to taste
Fresh cilantro and shredded cheese, for garnish (optional)

*If you can’t find diced tomatoes with jalapenos it’s also fine with plain diced tomatoes or diced tomatoes with green chiles

Directions
Bring a pot of salted water to a boil and cook pasta to al dente, according to directions on package. Drain and reserve 1/2 cup of the pasta water.

While the pasta is cooking, in a large skillet over medium-high heat, start to brown the ground turkey. When the turkey is stating to brown and almost cooked through, add the onions. Once the turkey is done, add the garlic and cook for 30 seconds. Reduce heat to medium-low and add the tomatoes and taco seasoning, simmer for 5 minutes. Add the cooked pasta, cream cheese, and sour cream, stirring until the cream cheese is melted and well combined. Taste and season with salt and pepper as desired. Simmer for 5 minutes, adding reserved pasta water as needed to loosen the sauce.

Serve with fresh cilantro and shredded cheese.

Barely adapted from Annie’s Eats, originally from Delish

Looking for more easy, weeknight dinners? Check these out-

Shells and Cheese with Kielbasa and Peas
Mexican Lasagna
Sloppy Joes
Creamy Shrimp Pasta

 

Filed Under: Easy Weeknight Dinner, Main Course, Mexican, Pasta, Poultry Tagged With: , , , , , ,

Barbacoa Beef for Burrito Bowls

July 21, 2012 by 7 Comments

I love parties, I love to cook, I love to make cakes, and I love to entertain, so when one of our friends had a birthday recently, it only felt right to throw a party for her! I knew right away that I wanted to make some kind of Western foods. Something new and different for the birthday girl. Thinking about how much she likes spicy food, Mexican food came to mind. I’ve been absolutely CRAVING Chipotle recently, so I’m not surprised that’s where my mind went. 🙂

With Chipotle on the brain, I came up with party menu plan. Being a little nervous about how my guests react to Mexican food, I thought a buffet style meal would be a safe way to go. That way everyone could take as little or as much of each food as they wanted, and everyone could build their own burrito bowls. I am happy to say the party was a success and the guests devoured the food!

For the bowls I made cilantro-lime rice, black beans, barbacoa beef, and pico de gallo. And because no bowl would be complete without it, I also had freshly grated cheddar cheese and sour cream.

Keep an eye out because next week I’ll be sharing the cake that I made for the party! It’s a pretty one!

 

Barbacoa Beef 

Ingredients

3 lbs beef eye of round or bottom round roast, most of the fat trimmed*
5 cloves garlic
1/2 medium onion, cut into chunks
1/2 lime, juice
2-4 chipotles in adobo sauce**
1 tbsp ground cumin
1 tbsp ground oregano
1/2 tsp ground cloves
salt and pepper
3 bay leaves
1 Tbsp oil
1 cup water

*Skinny Taste called for removing all of the fat, but what’s the fun in that? 😉 I left a little of the fat and I think it helped to maintain the moisture in the beef and make it tastier. 
**Use less for less heat/spice and more for more heat/spice. I used 3 and probably could have handled the heat of 4. 
 
Directions
Preheat oven to 275 degrees.

Add, garlic, onion,  lime juice, chipotles, cumin, oregano, and cloves to the bowl of a food processor or blender. Process until liquified.

Heat oil in a dutch oven over high-heat. Cut beef into 4 large chunks and season with salt and pepper. Add the chunks to the dutch oven and brown each side. Add the liquified seasonings, bay leaves, and water. Put a lid on the dutch oven and cook in the oven for 4-5 hours, or until the meat easily shreds.

Discard the bay leaf and shred the beef in the dutch oven. Taste and add additional seasoning if necessary. Place the dutch oven over medium heat and cook at a low simmer for 10 minutes.

Serve with cilantro-lime rice, black beans, pico de gallo, cheese, sour cream, tortilla chips and lime wedges.

Slightly adapted from Skinny Taste

 

 

Filed Under: Beef, Dinner, Mexican Tagged With: , , , , , ,