Some of the most notable highlights have been a guac-salsa, mango/pepper/black bean fajitas and an awesome salad with endive and purple asparagus. The guac-salsa was made by one of our friends, Carlos, whose family is from El Salvador. He used a combination of tomatoes, onions, one jalapeno, lots of cilantro, lime juice and of course, avocados. Don't forget to add some course salt and enjoy with chips, or on eggs, potatoes, etc. This is a very fresh tasting spread. If you're looking for a ratio I would say about 2 avocados per medium tomato. Use about 1/2 jalapeno for this amount and 1/3 cup (roughly) of diced onion. The lime juice and cilantro are totally up to you. Some don't jive as much on cilantro, which is all good. Parsley works well, too.
I would have never thought to add mango to a savory fajita, but it tasted really good. Frozen mango chunks are really handy and delicious. Just slice 1/2 red pepper and 1/2 onion into thin strips and sauté. Add the mango and let the outside get caramelized. For a little kick add a bit of your favorite hot sauce, some paprika and cumin. Then add black beans, some fresh lettuce, brown rice, chicken, etc. This is pretty much rethinking mango salsa and I think it is awesome.
My friend Rachael has many kitchen secrets, and she taught me a great way of preparing asparagus that I have used and really liked. Asparagus was always one of those vegetables that I had overcooked and never really cared for. Trader Joes got in some purple asparagus around my birthday and Rachael made a salad of some chopped endives (thin long strips) and grape tomatoes and just barely seared asparagus. She gets a sauté pan very hot and adds a bit of oil, then the asparagus and some salt and pepper. She keeps an eye on it, moves it around and lets the seasoning coat it and for the outside to flash sear. Then she pulls it off the heat and gets it cold. The result is a crunchy vegetable that doesn't taste quite raw, but is very fresh tasting. For meat eaters, add a slice of prosciutto and you're set for an appetizer.
Finally I have been making some bean dips, because as of late I am obsessed with Mediterranean food and hummus needed to know no bounds to me. I use any bean that I can get my hands on and flavor it up accordingly. Black and kidney beans makes a delicious Southwestern spread/dip. Add lime juice, paprika, cumin, vegetable broth and a jalapeno (seeds out) and then blend with an immersion blender. Add about 2-3 tablespoons of broth at a time until it is a smooth consistency. This can be a (close to) fat free alternative to refried beans. For more Italian meal Great Northern or white kidney beans work well. I take fresh sage, tarragon, thyme and basil from my garden and add it to a saucepan with the drained beans, salt, pepper, fresh garlic and about 1/3 cup of extra virgin olive oil. I simmer the beans on low heat for about 20-30 minutes, blend and then top with a bit of paprika. This tastes great on crostini and can even take the place of cream cheese on a lox bagel. I don't normally use tahini when I make my bean dips. I try to cook relatively low fat and these spreads I'll put on anything from woven wheats to carrots and celery to vegetable wraps. I just want to be able to control the fat in my meal or snack, so I leave it out. I find I still get a very creamy texture. But if you're a fan of tradition by all means add it.
No comments:
Post a Comment