Category Archives: Southwestern
This is a great snack or meal idea for when you have leftovers. In this case, I had keema or ground meat cooked in delicious spices. We had a great meal with fresh rotis and some lentils.
It was one of those crazy busy days and I didn’t have a lot of time to prepare a meal. I did have the leftover keema but not enough for another meal.
I decided to use it for another quick meal. Quesadillas and pizzas come to mind when I think of using up leftovers. I had a carton of tomatoes which I roasted simply with olive oil and salt. I put the tomatoes through a food mill (or a processor) and made a quick sauce. I used the sauce as the first layer on a whole wheat tortillas. I then topped it with the keema, cheese and some pickled jalapenos. I topped the ensemble with another tortilla and cooked it till the quesadilla was crisp on the outside and gooey on the inside.
I served it with a salad and some wine- perfect evening…
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I made these tacos for the New York Times, Local a few weeks ago. It was right after my daughter and I returned from our trip to Austin. We go there almost every year to visit family and really enjoy the Mexican food- it tastes a lot more authentic and it is available almost everywhere.
One of the things I really enjoyed was something called migas tacos. Eggs were cooked with onions, jalapenos, tomatoes and topped with cheese. The one ingredient that makes these tacos different are the tortillas chips- yes thats right- crunchy tortillas strips are added to the eggs while cooking. The chips provided a great texture and flavor to the eggs. The cooked eggs are placed on a tortilla and topped with cheese- what could be better than that? Well, how about a roasted poblano and avocado crema…
I made this yummy, creamy sauce to complement the tacos. It was delicious on top of warm, savory tacos.
Overall, the meal was a big success. I made some vegetarian refried beans and roasted potatoes on the side. I made them for dinner and everyone loved them- including my daughter. For her, I skipped the jalapenos and tomatoes. She had some of the beans but doesn’t like potatoes.
Try these tacos for a brunch or dinner – you will love them.
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I loved making these enchiladas- what a great way to use up my leftovers. I feel like a champion when I come up with a completely different preparation to use up stuff in the fridge.
I had the Mexican pork chili in the fridge and wasn’t in the mood to cook a whole new meal. I always have all kinds of tortillas and cheeses in the fridge. So, I immediately thought of enchiladas. I had enough to make 3 to 4 enchiladas which was perfect for my husband and I. A big salad with the enchiladas was perfect for a healthy, delicious dinner.
I separated the meat from the sauce and then shredded the pork with my fingers. I then placed the sauce in a flat platter so I can dip the tortillas in there to make them soft and pliable. I stuffed the tortillas, placed them in a shallow platter and then topped the whole thing with a mixture of Mexican cheeses- how easy was that!
This method can be used for any kind of leftover. Even if your leftover has no sauce, you can use a jar of your favorite salsa or tomato sauce and bake your enchiladas to perfection.
Dinner was delicious and didn’t look like old, boring leftovers…
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This is a great way to transform your left overs and create a wonderful, quick lunch. I made this for myself with the leftover mushroom mixture from the enchilada dinner.
Smoked salmon is always in my fridge. I try to eat it as much as possible especially since the other two people in my family don’t care for the fish at all.
I wanted to make a substantial yet healthy lunch for myself. I took out the mushroom filling and the salmon. I decided to add some spicy low fat cheese- just a few, very thin slices to add some creaminess to the dish. I also always have whole-wheat tortillas in the fridge- and that was it- a quesadilla was born. I added the mushroom filling, salmon, cheese and baby spinach- also, always in my fridge. It was a well-balanced, quick and delicious lunch. Best of all, I ate it with some delicious homemade salsa.
Try the quesadilla next time you run out of ideas for a healthy lunch…
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This is a quick, healthy side dish I came up with while I was cooking the rest of the meal for my friends. I had the enchiladas and rice. I was serving homemade salsa and guacamole with chips before dinner but something was still bothering me. I felt I didn’t have a balanced meal as yet. That is when beans came to mind.
As I started looking for recipe ideas for the refried beans, I realized most recipes called for frying the beans in pork fat or bacon. Normally I would add pancetta or bacon to the mix because as far as I am concerned, everything is better with bacon- but in this case I needed to make the dish vegetarian.
I started by cooking canned pinto beans in water and mashing them but left still them a bit chunky. As I was sauteing them with the onions and garlic, I kept thinking of a flavoring that would mimic the smokey flavor of bacon. Smoked paprika came to mind. That’s it- I thought. It was delicious paired with the creamy pinto beans, the onions and the garlic. In fact I would make this dish the same way again- why add extra calories with the bacon when I can achieve a similar flavor with the paprika?
I topped the dish with cilantro and queso fresco and the meal was well balanced, healthy and delicious!
Try these refried beans and you will never use the canned ones again!
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- I made this rice with the Mexican/Latin entree I was making for a small get together. I had initially thought of making Spanish rice with tomatoes, onions and garlic and lots of lime juice but when I thought of my main entree, I realized the enchiladas were cooked in a red sauce- and I didn’t want to make red rice with it. It would be drab looking. After doing some thinking- I came up with this green rice.
- One of the things I think of when coming up with a menu is presentation. I strive to have a colorful mix when serving any meal. We eat with our eyes first and it is very healthy to have foods of all different colors.
- In this case, I had baby spinach in the fridge- it is one of the staple vegetables you will always find at my house.
- I blended spinach, cilantro, green onions and garlic together and used the paste as the base for rice. It was delicious and paired really well with the enchiladas.
- This side dish is very versatile- serve it with chicken, fish or a steak. Pair it with a quesadilla or serve with some eggs and refried beans for breakfast. Speaking of refried beans- wait till you see how easy they are to make- recipe will be up tomorrow!
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This is a fabulous meal to make for company or if you just want to impress your family. It is a vegetarian meal but you can substitute any kind of meat in here including chicken, pork, shrimp or even fish.
I made this fabulous meal for a friend who was coming over with her family. They are vegetarian so I had to be careful and use vegetable broth where ever I normally use chicken broth, etc.
I made a delicious stuffing for the enchiladas with cremini mushrooms, onions and garlic. I added paprika and unsweetened cocoa. I wanted to emulate the mole sauce flavor which is a very labor intensive dish to make requiring lots of ingredients. I decided to introduce just the cocoa part to the stuffing to bring out the earthiness in the mushrooms.
I used whole-wheat tortillas- and guess what- no one noticed. Once the tortillas are doused with the super flavorful sauce, you can’t tell the difference. A perfect, sneaky way to make the dish healthy without anyone knowing.
I also cooked up some green rice and some quick vegetarian refried beans- recipes to follow tomorrow and the day after.
Definitely try making the mushroom enchiladas with new mexico red chilies- you will be impressed with yourself.
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