Tag Archives: tortilla

Sweet Summer

Acapulco Tofu

acapuco_tofu_taco

Welcome to March’s Secret Recipe Club!  It feels so awesome to be joining the SRC again after taking my baby break – I missed the fun that comes with being sent a blog to explore.  This month I was given Sid’s Sea Palm Cooking, a blog I was very familiar with thanks to Facebook and previous SRC reveals.  I had a very hard time picking a recipe this month as Sid’s blog is stuffed to the gills with all sorts of recipes including retro favorites and Danish treats.  Two of the “finalists” were part of the Danish block: Baked Omelette and Cauliflower with Herbs.  In the end I could not get past her Chicken Acapulco recipe and decided that I had to give it a whirl.  I replaced the chicken with extra firm tofu and since I was unable to find the McCormick meat seasoning in the original recipe I made my own.

Sweet Summer

Serves: Serves 4-5

Ingredients

1 lb tofu, cubed and well pressed

1 packet meat seasoning

1 tbsp olive oil

1 tbsp water

1 tsp apple cider vinegar

1 jalapeno, diced

2 cloves garlic, iced

1 Spanish onion, diced

3 roma tomatoes

1 tsp gourmet garden cilantro (or 1 tbsp fresh cilantro, diced)

1 cup Monterrey jack cheese

1/2 cup extra sharp cheddar cheese

Instructions

  1. Place the cubed/pressed tofu in a deep bowl. In a small bowl i together the seasoning, olive oil, water, and vinegar then pour over the tofu. Allow to marinate for 30 minutes, flipping the tofu over halfway.
  2. In a large bowl, mix together the jalapeno, garlic, tomatoes, and cilantro - set aside.
  3. Heat the vegetable oil in a large deep skillet over medium heat. Once hot, add the tofu. Cook for at least 5 minutes on each side, tofu should be a light golden color. Add the tomato mixture (Pico de gallo) and turn heat to low. Allow to cook for 15 minutes.
  4. Slowly stir in the cheeses being careful to not over crowd the pan. Once cheese has melted, serve on a warm tortilla or over yellow rice.
  5. Eat and Enjoy!
http://dancingveggies.com/2016/03/sweet-summer.html

Fantastic!  The spices and the cheese went together perfectly and by giving the tofu enough time to drain it was really able to soak up all the flavors.  We enjoyed ours taco style for dinner and as a burrito bowl the next day with some Spanish style rice – adding some fresh avocado and green pepper each time.  I had never heard of acapulco chicken (or tofu!) before finding this recipe but now it will be on regular rotation.  It might require a number of bowls but it comes together super quick.  For a real short cut, pick up some fresh made pico de gallo at the grocery store.  Another great recipe thanks to the Secret Recipe Club!!!

Perfect Storm

Vegetable Quesadilla

veggie_quesadilla

Ignoring the random snow we had yesterday (none of which stuck), I think it might be safe to say that spring is finally here!  I am ready for the ground to thaw so that I can start clearing out all the old beds and start figuring out my plan for this year.  As far as gardening goes this year is going to be a pot garden, since there is no established garden at our new place and I have no idea what areas of the yard will get the right amount sun – with the exception of the patio.  The few flower beds in the front of the house are home to a few types of ivy, both poisonous and non, so odds are nothing new will get planted there until I know the nasty stuff is gone.  However the first step is going at least a week without frozen precipitation.  Today’s recipe is wishful thinking in that it features all the vegetables that I’m hoping to grow in my garden.   From tomatoes to spinach to red onion – this cheesy treat is packing with the good stuff!

Spring Vegetable Quesadilla

Serves: Yields 2 10inch quesadillas

Serves 2-3

Ingredients

1/2 cup shredded cheese (for non-dairy be sure to use a "meltable" variety)

1/4 tsp cayenne powder

1/4 tsp ground cumin

1/2 tsp chili powder

2 garlic cloves, minced

4 10 inch tortillas

1/2 cup grape tomatoes, quartered

1/2 red onion, diced

1 cup pre-soaked black beans, well rinsed

1 jalapeno, sliced and deseeded (optional)

1 cup spinach, shredded (make sure it's super dry)

1 cup kale, shredded (make sure it's super dry)

Instructions

  1. In a medium bowl mix the shredded cheese/"cheese" with the cayenne powder, ground cumin, chili powder, and minced garlic. Set aside
  2. Heat a medium skillet over medium heat. Place a tortilla on the skillet and cook for 2 minutes before flipping. Place 2 tbsp of cheese on the tortilla, then layer with half of the tomatoes, spinach, kale, onions, and black beans. Place another 2 tbsp of cheese then top with another tortilla. Use a panini press or smaller skillet to weigh down the top of the quesadilla.
  3. Cook for 5-7 minutes, until lightly brown, and then gently (carefully!) flip to the other side. Repress the quesadilla and cook for a final 5-7 minutes.
  4. Remove to a plate and allow to cool for 2 minutes before cutting up with a pizza slicer. Serve as is or with sour cream, salsa, and/or quacamole.

Notes

Avoid place two quasadillas in the same skillet as uneven cooking can result. For those of you with multi-tasking skills use two front burners to prepare two at a time!

http://dancingveggies.com/2014/04/perfect-storm.html

I’ll always be a fan of dishes that allow for easy seasonal switches.  Garden overflowing with zucchini?  Toss them in!  Growing three types of tomatoes?  Add them all!  I decided to stick with the spring greens but look forward to trying a summer variety in the coming months.  With that in mind I’m sending this over to the amazing Ren and her  Simple and in Season April blog challenge, which is being hosted by Michelle who blogs over at Utterly Scrumptious  I can’t wait to see all the early Spring treats everyone will be sending in!!!

Fire WIthin

 Quinoa Verde con Tostada

quinoa_tostada

 

Not going to lie, the theme for  r/52weeksofcooking had me more than a little nervous this week.  I understand the importance of Presentation but I tend to focus more of the substance and taste of the dish and not so much of what it looks like – after all I’m not cooking for Gordon Ramsey or Anthony Bourdain or someone else who will comment on whether or not my dish resembles cat food.  However I haven’t missed a challenge yet this year and wasn’t going to start now!  So I thought about all the things I could do before deciding to go with color and vibrancy instead of knife skills or something insanely elaborate – after all I didn’t want to screw up the food in my quest for a pretty plate.  I decided to make something with as many colors in it as possible without going too overboard while utilizing things I already had in my pantry.  Watching an episode on Chopped gave me the inspiration, and confidence, to try making a tostada.  I still had some tortillas left from the taco challenge and since tostadas are traditionally made with slightly stale tortillas the timing was perfect!

Quinoa Verde con Tostada

serves 5-6

Ingredients

1 1/2 cups tri-color quinoa, well rinsed

3 cups water

2 tbsp vegetable oil, divided

1 tsp cumin seeds

3 cloves garlic, diced

1/2 cup red onion, diced

3 tomatillos, diced

2 plum tomatoes, sliced

1 jalapeno, diced

1 cup shredded cheddar cheese (daiya brand shreds also works!)

1 tsp cayenna powder

1/2 tbsp chili powder

4 tbsp vegetable oil

10-12 corn tortillas

1 avocado, sliced

Instructions

  1. Heat 1 tbsp of canola oil in a large sauce pan. Add the quinoa and allow to cook for a minute before adding the water. Bring to a boil, the cover and simmer for 20 minutes. Set Aside
  2. Meanwhile in a large saute pan heat up the remaining oil along with the cumin seeds. Toast for 3 minutes, then add the onion and garlic. Cook for 5 minutes and then add the tomatillos, cook for another 8-10 minutes or until tomatillos are soft and garlic is golden.
  3. Remove lid from quinoa and then add the onion mixture. Stir well then toss in the tomatoes and jalapenos and set aside on a warm burner.
  4. In a medium bowl toss the cheese with the chili powders and set aside.
  5. Rinse the saute pan used for the onion mixture and then heat over medium heat with the vegetable oil. Once the oil is warm gently place the tortillas one at a time in the oil. Allow to puff up and turn golden, then flip to the other side and repeat.
  6. Move the cooked tortilla to a plate then cover with the spiced cheese. Once the cheese has melted add the quinoa along with the sliced avocado. Serve and Enjoy!
http://dancingveggies.com/2013/03/fire_within.html

I spent a fair bit of time trying to figure out the perfect way to plate this dish, I wanted to make sure everything could be seen and keep the picture from being too saturated.  I wound up plating the dish four different ways before picking this option.  Needless to say doing this dish gave me a great appreciation for people who do this on a regular basis and will probably result in much better pictures as I will be paying a lot more attention in the future!!!

 

Randomness

Tomato Tortilla Soup

 

Getting a little better at Random Recipes, but still need to work on my timing since it’s once again the night before the recipe is due and I’m typing things up.  To be fair I did make dinner last week, I’ve just been dragging my feet in writing things up.  See the recipe didn’t turn out the way I thought it would based on the name and a quick read of the ingredients.  I was expecting something with fire and heat, which wound up being very far from the case.  That’s not to say the soup was bad, it’s a really good rich tomato soup.  It’s just not my idea of a tortilla soup, so I’ll have to figure out how to jazz it up in the future.   This is the first recipe from my Moosewood Restaurant Simple Supper cookbook that hasn’t worked out on the first go, so I’ll have to try it again and see what I can do to fix it.

Tomato Tortilla Soup

Ingredients

3 cups onion, diced

2 tsp EVOO

2 tsp ground cumin

1 tsp oregano

1 quart vegetable stock

1 28oz can off diced tomatoes

2 tsp minced canned chipotles in adobo sauce

1 1/2 cups crumbled tortilla chips (I used tostitos taste of jalepeno)

Instructions

  1. Please see page 117 of Moosewood Restaurant Simple Suppers for instructions!
http://dancingveggies.com/2012/08/randomness.html

I know I could have just changed out for a different recipe, after all only I would know but this is the recipe that was picked so this is the recipe I’m featuring.  Extra bonus with this soup is it makes a great base for other dishes, one of which I’ll be writing up next week.   Moosewood also suggests a few different toppings so it’s possible that I need to add more than cheese next time, maybe some cilantro or chopped avocado!