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Chicken Fajitas with Cilantro Avocado Sauce

March 4, 2019

I love, love, Mexican flavors and this recipe is a great example of the food I love to cook and eat. I made this dish this past summer and served it with a nectarine salsa- you can substitute apples or some pineapple for the summer fruit…

  • 2 cups cilantro
  • 3 green onions
  • ½ cup chicken broth
  • Juice of 2 large limes
  • 1 to 2 teaspoons honey
  • 2 teaspoons salt

Transfer all the ingredients into a blender. Blend well until a smooth sauce is formed. Taste for seasonings and keep aside. Take out 3 tablespoons of the sauce and keep aside.

  • 1 pound chicken breast, sliced into strips
  • 1 large yellow onion, sliced
  • 1 green pepper, sliced
  • 1 orange pepper, sliced

Marinate the chicken in a bowl with half of the cilantro sauce. Marinate the onion and peppers in the other half of the cilantro sauce. Transfer them to a fridge and marinate for 2 to 3 hours. Take out an hour before cooking.

  • 1 medium avocado
  • ¼ cup full fat yogurt
  • Salt

Add the avocado and yogurt to the blender with the remaining cilantro sauce. Add a bit of water if needed and blend till smooth. Keep aside as a sauce for the fajitas.

  • 3 to 6 tablespoons oil
  • 4 to 6 corn tortillas

Heat a grill pan or regular pan with 2 tablespoons oil. Cook the chicken strips in 2 to 3 batches till golden brown and cooked through. Add more oil and cook the onion and peppers and add them to the cooked chicken.

Heat the corn tortillas and add some of the chicken and pepper mixture. Top with some avocado sauce and serve.

Fig and Apricot Compote

December 17, 2018

Fig and Apricot Compote I made this compote for Thanksgiving. Our tradition is to open wine sometime in the afternoon- while I am still cooking. Around 3 I take the cheese and crackers out. I usually make a fig compote cooked in red wine, brown sugar and fresh thyme. It is delicious, especially with some aged goat cheese. We also drink Kir Royale with the cheese and crackers. I love the tradition and look forward to it every year.

The other thing I did different was the compote. I made this one with dried figs and apricots. I decided to use orange and lemon juice with honey. I served it with a variety of Spanish cheeses including manchego, an aged goat cheese and another one- can’t remember the name.

Definitely make this for your next holiday get together. It is quick, easy and delicious. You can make this in advance and keep it in the fridge. Enjoy!

  • ½ cup dried mission figs, cut into thin strips
  • ½ cup dried apricots, cut into thin strips
  • 1 cup fresh orange juice
  • ¼ cup fresh lemon juice
  • 2 tablespoons honey
  • ¼ teaspoon salt

In a small saucepan, add the figs, apricots, orange juice, lemon juice, honey and salt. Bring the liquid to a boil and turn it down to a simmer. Reduce the liquid till the compote is thick and syrupy. It will take about 15 minutes. Taste for seasonings and serve with cheese.

Corn and Tomato Salsa with Steak Quesadillas

September 18, 2018

Corn and Tomato Salsa

  • 2 cups grilled corn (frozen from Trader Joes)
  • 1 cup cherry tomatoes, cut in half
  • 1 teaspoon chipotle in adobo sauce with chopped pepper if you want it spicy
  • Juice of one lime
  • 1 teaspoon honey
  • Salt
  • 2 green onions, chopped
  • ½ cup cilantro, chopped

Add the corn, tomatoes, chipotle in adobo, lime juice, honey, salt, green onions and cilantro in a medium bowl. Mix well and let sit for at least half an hour. Serve with steak quesadillas.

Steak Quesadillas

  • 1 cup leftover steak pepper and onion mixture, chopped
  • ½ cup avocado crema
  • 1 cup shredded cheese (any kind)
  • 6 corn tortillas
  • 3 teaspoons extra light olive oil

Heat a non-stick pan and add one teaspoon oil. Add one tortilla and spread crema. Add a third cup of cheese and a third cup steak mixture on top of crema. Add the second tortilla on top and cook on both sides until golden brown – about 4 minutes each side on medium heat.
Serve with corn salsa and rice.

Corn and Toamto Salsa1

Honey Orange Walnut Cake- Great for Rosh Hashanah

September 9, 2018

This cake is delicious- everyone loved it. It was light yet very moist due to the honey orange syrup.

Try it for the upcoming holiday.

  • 1 ¼ cup white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 tablespoon orange zest

Mix the flour, baking powder, cinnamon, nutmeg, cloves, salt and orange zest in a medium bowl. Whisk to aerate. Keep aside.

  • ¾ cup raw sugar
  • 1/3 cup extra light olive oil
  • 1 egg
  • ¾ cup 1% milk
  • 1 teaspoon vanilla extract
  • 1 cup toasted chopped walnuts

Heat oven to 350 degrees F. Grease and lightly flour a 9 inch round cake pan.

Beat the sugar and olive oil in an electric mixture for 2 to 3 minutes. Add the egg and vanilla extract and beat for another 2 minutes. Add the milk and mix for 30 seconds and add the walnuts. Add the dry mixture to the wet and mix well and pour into the round cake pan. Bake for about 30 minutes or until the done. Let cool and take out of pan onto a flat platter.

Honey Orange Syrup

  • 1 cup honey
  • ¼ cup water
  • ¼ cup fresh orange juice

In a small saucepan, combine the honey, water and orange juice. Bring to a boil and cook on simmer for 4 to 5 minutes. Turn heat off and slowly drizzle the honey syrup on to the hot cake. Repeat till all of the syrup is absorbed.

Let the cake cool before serving.

Fresh Peach Salsa

August 7, 2018

Peach Salsa

    • 4 to 5 medium peaches, chopped into ¼ inch squares
    • 4 green onions, chopped
    • 2 garlic cloves, minced
    • Juice of a large lime
    • 1 to 2 teaspoons honey
    • 1 teaspoon smoked paprika
    • 1 to 2 teaspoons salt
  • ½ cup cilantro, chopped

Add the peaches, onions and garlic in a small bowl. Add the lime juice, honey, paprika, salt and cilantro. Mix well and keep aside for at least an hour before serving.

Tofu Stir Fry with Mushrooms and Bok Choy

August 5, 2018

Tofu and Bok Choy Stirfry

1 pack firm tofu, water drained and cut into ½ inch squares

2 bunches baby bok choy, the whites and greens chopped and separated

1 10 oz cremini mushrooms, sliced

4 garlic cloves, minced

1 inch ginger, grated

 

 

Sauce

2 tablespoons tamari

2 tablespoons rice vinegar

2 tablespoons honey

2 tablespoons sweet chili sauce

Mix the tamari, vinegar, honey and chili sauce in a small bowl. Keep aside.

¼ cup chicken or vegetable broth

1 tablespoon corn starch

Mix the corn starch in broth and keep aside.

2 tablespoons extra light olive oil

Heat a large wok like saucepan with the oil. Add the sliced mushrooms on high heat and sauté for 2 to 3 minutes. Add the ginger and garlic and sauté for another 2 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the tofu and the sauce. Bring to a boil and add the corn starch mixture. Mix well and bring to a boil. Check for seasonings and add the bok choy greens. Serve with brown rice.

Udon Noodles with Sesame Pork

June 5, 2018

I love, love noodles.. here is another yummy recipe.

  • 1 pound ground pork
  • 1 tablespoon tamari
  • 4 garlic cloves, grated
  • 1 inch fresh ginger, grated
  • 1 tablespoon Shaoxing wine

Mix the pork, tamari, garlic, ginger and shaoxing wine and marinate for 2 to 3 hours. Keep aside.

Sauce

  • 2 tablespoons tamari
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons oyster sauce
  • ¼ cup Asian sesame paste
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey

Mix all the ingredients and set aside.

  • 2 tablespoons peanut oil
  • 2 to 3 baby bok choy, chopped, whites and greens separated
  • ½ cauliflower head, chopped
  • 1 cup shiitake mushrooms, sliced
  • 1 teaspoon Szechuan peppercorns, ground
  • 1 pound Udon noodles, prepared according to package directions
  • 1 ½ cups chicken broth

Heat a wok with peanut oil and add the Szechuan peppercorns. Saute for 20 seconds on medium heat and add the ground pork. Cook on high heat stirring and breaking the meat apart with a wooden spoon. Saute for 5 to 6 minutes or till golden brown. Take the meat out and add some more peanut oil and add the mushrooms. Saute on high heat for 3 to 4 minutes. Add the bok choy whites and cauliflower and sauté for 4 to 5 minutes on medium heat. Add the meat, noodles, sauce and chicken broth. Bring to a boil and cover on a simmer to cook the cauliflower through. Check for seasonings and garnish with bok choy greens.