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Vegetarian Stuffed Peppers

23 Nov

I don’t have much to say today. It’s Wednesday, I’m exhausted.

Stuffed peppers are simple. I need simple most nights. My work hours aren’t exactly regular.

Vegetarian Stuffed Peppers

Serves 4

Ingredients:

4 large peppers, halved and hollowed

1 onion, diced

2 garlic cloves, diced

2 cups cooked rice (I usually make extra when I am having rice as a side dish earlier in the week)

1 tin chopped tomatoes

1 tin black beans

1 tsp chili powder

1/2 tsp cumin

1 cup grated cheese

In a large fry pan saute on medium heat the onion and garlic for a few minutes, until soft. Add the rice, tomatoes, black beans and spices and saute for 10 minutes.

Pre-heat the oven to 375 degrees. Arrange the peppers in a baking dish.

Fill each pepper with the rice mixture.

Bake for 30 minutes. Remove from oven and place cheese on top of each pepper. Bake for another 10 minutes.

I’m experimenting with my slow cooker tomorrow. Wish me luck, I most likely need it.

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Vegetarian Enchiladas

15 Nov

I’ve returned from my transformation from Miss. P to Mrs. T. I didn’t forget about all of you, I just needed some time to get my act together in the wedding department so that I wasn’t showing up nude to a dinner of salteens and waters for 185 of my closest friends and family. Then I needed some time to lie on a beach, eat great food that I didn’t have to cook and drink blueberry mojitos. Ya, you heard that right. Blueberry mojitos. I will now spend countless hours trying to recreate these. Just what I need to be doing with my spare time. Fail.

So veggie enchiladas. I had never eaten an enchilada until i made these. (stay with me). I could not stop talking about them after my first bite. To the point where it was probably pretty annoying to be Mark, who was eating next to me, because I droned on all dinner about how good they were and how did I never know about enchiladas? Ya, the translation is I basically spent the entire dinner patting myself on the back for making such a win. I then proceeded to phone him the next day while I was eating them again for lunch and re-enact the entire self-praise thing over the phone. I’m a real gem.

Vegetarian Enchiladas (adapted from Jessica’s recipe at How Sweet Eats)

Serves 4 very hungry people

Ingredients:

1 onion finely diced

1 red pepper finely diced

1 green pepper finely diced

2 portobello mushroom caps, finely diced

1 cup of frozen corn kernels

1 tins of black beans, drained

2 tins of red enchilada sauce (around here we use the hot kind)

1 tin of refried beans

8 large whole wheat tortillas (or if you prefer to live on the edge you can get white flour tortillas)

a handful of shredded cheese (feel free to be very generous with your handful, you may want to do a few)

In a large pan saute the onion, peppers, mushroom and potato until soft, about 15 to 20 minutes. Add the corn, black beans, 1 tin of the enchilada sauce and the refried beans. Stir to combine and heat through.

Preheat your oven to 350.

Grease a large baking dish. Assemble your enchiladas by placing some filling in a tortilla and rolling it, continue with all 8 tortillas and snuggle them all into the pan side by side.

Cover with the remaining tin of enchilada sauce and then sprinkle the handful of grated cheese over top. Bake for 1/2 an hour.

I like to serve with some sour cream (lie. I typically substitute greek yogurt for sour cream – healthy and tasty) and guacamole.

I’m going to be more of a regular on this little blog of mine. I promise.

Fish Tacos

14 Apr

I have read many anecdotes, here and there, about little taco stands in the south. They sound amazing! fresh fish tacos, hot off the press, from a little tin can on the side of the road, smothered in fresh ingredients, topped with some cilantro….my mouth is watering.

Needless to say, this is not part fo my reality. I am getting ridiculously excited over here these days about weather that doesn’t involve winter boots…..can you spot the difference?

I first started making fish tacos about a year ago. It’s evolved over time. They have now become a bi-weekly meal around here. “Fish taco night” as I affectionately, and might I add quite originally, call it is a favourite!

All winter long we have enjoyed these delicious tastes of the south.

Welcome to fish taco night!

Fish Tacos

makes 10 tacos

Ingredients:

10 small whole wheat flour tortillas

1/2 a head of purple cabbage, quartered, cored and finely sliced

4 filets of tilapia (if they are larger, just use 3)

1 tbsp chili powder

1 tbsp chipotle pepper powder

1 avocado, diced

2 tomatoes, diced

2 limes

1 cup of plain yogurt (you can also use sour cream, I use yogurt b/c this is a weeknight meal around here and I like to keep it healthy)

a handful of cilantro chopped (optional)

In a bowl mix the yogurt (or sour cream), the zest of one lime and the juice of one lime. Set aside.

Mix together the chili powder and  chipotle pepper powder in a small bowl. (If you don’t like spicy don’t use chipotle pepper, just stick to chili powder). Sprinkle generously on both sides of the fish.

Heat 2 pans  to medium high heat (one for the cabbage and one for the fish). Put a splash of grapeseed oil in each pan (or any other cooking oil). Saute the cabbage for 5 minutes, then add the juice of 1/2 a lime. Saute for another minute. In the other pan put in the fish fillets and cook for a couple of minutes per side until cooked through.

Transfer the fish to a bowl and flake with a fork.

Take your tortillas, wrap them in a damp paper towel and microwave them for 30 seconds. This warms them up and makes them more pliable.

Serve! Top your tortillas with the lime yogurt, fish, tomatoes, avocado and then garnish with cilantro (if you like it! I find a lot of people don’t).

Ya, I thought you’d like them. Nothing like a little southern comfort that doesn’t hurt your waist line!

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