Mojo de Ajo Asado aka Roasted Garlic Mojo

Tags

garlic, gluten free, lime, Mexican, roasted, sauce, vegan, vegetarian

After hearing an interview with Rick Bayless on NPR, I knew I had to check out one of his cookbooks. I LOVE MEXICAN FOOD! I have never met a dish I didn’t like. I also appreciate Rick’s approach to this cuisine. It’s not that fried, unhealthy “Mexican” that can be found in every average Mexican restaurant in the US. This is homemade, home grown Mexican.

Mojo de Ajo Asado aka Roasted Garlic Mojo (from More Mexican Everyday)

• 4 heads of garlic, separated into unpeeled cloves
• 1 1/2 to 2 cups olive oil
• 1/4 cup fresh squeezed lime juice
• 1 tsp salt

In a large iron skillet, scatter the garlic and roast, turning regularly until evenly spotted brown. You may need to do two batches. (This method is super easy!) Allow the roasted garlic to cool then remove the clove from the peel. Add to a food processor and pulse until roughly chopped. Turn the processor on and slowly pour the olive oil into the garlic. Stop the processor and add the lime juice and the salt. Pulse until incorporated. Store in a glass jar. Lasts several months. Makes 2 cups.

Rick suggests adding a chili flakes for heat, stirring it to mayo for a quick aioli, using it to saute shrimp, or spreading onto bread before grilling it. 

 

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Ravioli with a Fresh Tomato Sauce

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cheese, Dinner, fresh, mushrooms, pasta, quick, ravioli, sauce, tomato, vegetarian

This is a quick work night dinner or busy weekend lunch that you can make to use up the last of this season’s tomatoes. I am sad that winter is coming but looking forward to fall foods… I can’t wait for soups, chowders, and root veggie hash. Mmmm!

Ravioli with a Fresh Tomato Sauce

• 2 servings of fresh cheese ravioli
• 3 cloves garlic, minced
• 2 Roma tomatoes, chopped
• 5 leaves of basil, sliced very thinly
• 1/2 lb fresh mushrooms, sliced
• 1/4 small onion, chopped
• Olive oil
• Parsley, chopped, to garnish
• Salt and pepper, to taste

Prepare the ravioli per package instructions. In a skillet, heat up about 1 tbsp. olive oil and sauté the mushrooms, garlic, and onion until tender. Add the tomatoes and warm through. Taste and season with salt and pepper. Remove from heat and stir in the basil. Place al dente ravioli on plates; top with sauce and garnish with chopped parsley. Serves 2.

Quick Pickled Onions

Tags

appetizer, condiment, gluten free, onions, pickled, quick, red, snack, vegetarian

Every get together of our Foodie Friend group, someone requests these quick pickled onions. They go with damn near anything. Hamburgs, hot dogs, BBQ, soup beans, Mexican food, charcuterie, cheese plates, dried fruits…. See what I mean…. You want to make these. Just do it.

Quick Pickled Onions

• 3/4 cup apple cider vinegar
• 1 tbsp sugar
• 1 1/2 tsp kosher salt
• 5 to 10 whole peppercorns
• 1 garlic clove, finely minced
• 1 sprig fresh thyme
• 1 red onion, thinly sliced

In a sauce pan, combine all ingredients except the onion. Bring to a boil. In a glass bowl, add the onion and pour the hot vinegar over the onion. When room temperature, refrigerate for at least 4 hours.

Bright Berry Salad with Poppy Seed Dressing

Tags

blueberries, gluten free, pecans, poppy seed dressing, raspberries, salad, strawberries, vegetarian

Kentucky is suffering “WINTER STORM 2015” according to our local weather. Dramatic much?! It really is pretty snowy though. We have about 7 inches right now. Not much for the Yanks but a pretty good snow for us Kentuckians. Thankfully it is a light powdery snow so maybe we will keep our power throughout the night. The next few days promise to be miserably cold. I am not excited.

I am excited about this salad though. It is delicious and beautiful. I can’t wait to take it to work. I won’t be tempted to order out when I know I have this meal waiting on me.

Bright Berry Salad with Poppy Seed Dressing

Salad:

• 2 cups leaf lettuce
• 1/3 cup raspberries
• 1/3 cup blueberries
• 1/3 cup sliced strawberries
• 1/4 cup toasted pecans
• 1 green onion, thinly sliced
• 1/3 cup croutons

Poppy Seed Dressing:

• 1/3 cup sour cream
• 1 1/2 tbsp poppy seeds
• 2 tbsp white vinegar
• 2 tbsp extra virgin olive oil
• 2 tbsp honey
• Salt and pepper, to taste

In a large bowl, add the lettuce. Top with berries, pecans, onions, and croutons. In another bowl, whisk the dressing ingredients together until smooth. Pour desired amount over salad. Serves 1.

Cheese Ravioli with Asparagus and Walnuts

Tags

asparagus, cheese, Italian, main dish, pasta, pesto, vegetarian, walnuts

I love this recipe because it is delicious, quick, cheap, and easy….. That’s what she said!

Cheese Ravioli with Asparagus and Walnuts

• 20 frozen cheese ravioli
• 1/2 bundle of fresh asparagus, lightly roasted in the oven
• 1/4 cup English walnuts, toasted and roughly chopped
• 1/8 cup pesto
• Parmesan cheese to garnish

Cook ravioli according to package directions. Drain and return to saucepan. Add the asparagus, walnuts, and pesto. Toss to coat. Garnish with Parmesan cheese. Serves 2.

Pomegranate, Kale, and Wild Rice Salad with Walnuts and Feta

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appetizer, feta, gluten free, kale, pomegranate, salad, vegetarian, walnut, wild rice

It is so cold here!! A record low of 24 today! All I can do is shake my head and seek solace in food. But as I mentioned earlier, I don’t want to gain extra weight before the holiday eats. This salad is delicious, low calorie, and easy to assemble. If I was hosting Thanksgiving this year, I might consider serving a small version of this as first course.

Pomegranate Kale, and Wild Rice Salad with Walnuts and Feta (from Pinch of Yum)

• 1 cup pomegranate seeds
• 2 cups chopped baby kale
• 2 cups cooked wild rice
• ¼ cup toasted walnuts
• ¼ cup feta cheese
• Pomegranate Vinagrette or this onion dressing

Prepare your salad ingredients and separate into 4 bowls. Top with desired amount of dressing.

Look how beautiful the salad is up close!

Pinto Bean and Hominy Salad

Tags

gluten free, healthy, hominy, pinto beans, protein, salad, side dish, vegetarian

The holidays are just around the corner and I am sure that at least 75% of people have already thought about the possibility of gaining that extra holiday weight. Who can resist all the deliciousness? Rather than deprive myself, I am trying to eat really healthy beforehand.

This recipe is full of fiber and protein to help you stay fuller longer. It’s cheap to make and delicious. You could serve it as a side dish or as a vegetarian main course.

Pinto Bean and Hominy Salad (from The Homesick Texan)

• 2 (15-ounce) cans pinto beans, drained
• 1 (15-ounce) can hominy, drained
• 1/2 sweet onion, diced
• 2 cloves garlic, minced
• 1 cup grape tomatoes, quartered
• 1/2 cup cilantro, roughtly chopped
• 1 small red bell pepper, seeded, and diced
• 1 jalapeño, seeded and finely diced
• 2 tbsp freshly squeezed lime juice
• 4 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/2 cup feta cheese, crumbled
• Salt and pepper to taste

In a large bowl, add the pinto beans, hominy, onion, garlic, tomatoes, cilantro, and peppers. Toss to combined.

Whisk together the lime juice, olive oil, cumin, and smoked paprika. Pour over the salad and stir. Add the feta cheese, salt, and pepper to taste. Serves 4.

Quinoa and Black Beans with Pomegranate Salsa

Tags

black beans, feta, food, main dish, Mexican, pomegranate, quinoa, salsa, vegetarian

I am totally in love with this dish! I have had it about 10 times since it was originally posted by So Hungry I Could Blog. Sarah says it was created from things in the kitchen because it was too cold and miserable to go to the grocery. It sounds much like our Kentucky winter.

This dish combines all the things I love- healthy foods, fresh flavors, and ease of preparation. When I eat it, I don’t feel like I am stuck eating sticks and twigs to get my daily dose of nutrients. I feel like I am eating a huge bowl of deliciousness. And I want to eat it every week. Try it and you will too!

Quinoa and Black Beans with Pomegranate Salsa

For the salsa:

• 2/3 cup pomegranate arils (You could use mangoes or add tomatoes)
• 1 jalapeno pepper, seeds and membranes removed then minced
• 1 tsp ginger, minced
• 1 cloves garlic, minced
• 1/2 tsp ground cumin
• Juice from 1/2 lemon
• 2 tsp olive oil
• Salt and pepper to taste

Combine all ingredients in a small bowl. Taste and add more salt, pepper, or lemon juice as needed.

For the quinoa and black beans:

• 1 cup cooked quinoa
• 1 tsp olive oil
• 1/4 onion, chopped
• 1 clove garlic, roughly chopped
• 1 can or 1 1/2 cups cooked black beans
• 1 tsp crushed red pepper
• Salt and black pepper, to taste
• 1/4 cup feta, crumbled

In a small saute pan, add the olive oil, onion, and garlic. When the onions are translucent, add the black beans, red pepper flakes, salt, and pepper. Heat through for another 2 to 5 minutes.

Distribute the quinoa and black bean mixture between two bowls. Top with the pomegranate salsa and feta. Serves 2.

A Carrot Salad to Perk You Up

Tags

carrots, chipotle, cumin, gluten free, raisins, salad, side dish, vegetarian

From now on, let the winter of 2013-14 be known as the “Unending Winter.” It has made me blue and miserable. Oddly enough, it has even put a damper on my desire to cook. I just want to hibernate under the covers with a good book. After a week of my pouting, it is clear Mother Nature just doesn’t care that I am sad. So I will shake the dust snow off of my feet and keep going.

The first recipe in my recovery is bright, flavorful, and easy to construct. I love the contrast of the spice with the sweetness of the carrots and raisins.

Chipotle Carrot Salad

• Servings: 4
• Time: 10 minutes
• Difficulty: easy
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• 1 tbsp olive oil
• 1/2 lemon, juiced
• 1/2 tsp ground cumin
• 1/2 tsp chipotle powder
• 1/2 tsp fine sea salt
• 1 tbsp honey
• 8 oz shredded carrots
• Raisins to taste

In a small bowl, combine first six ingredients. Pour over carrots and raisins. Stir to coat. Refrigerate until serving. 

 

Sriracha Caramel Popcorn

Tags

appetizer, caramel, gluten free, popcorn, salty, snacks, sriracha, sweet, vegetarian

I apologize for being so scarce as of late. I have been working a lot and have been extra tired. I think it must be this gloomy weather. I have been cooking but at odd times not very conducive to good photography. I have several recipes I can’t wait to bring you. This recipe is one of the best new recipes I have tried in a while. It is addictive! I made a batch for work. I think everyone asked for a copy of the recipe! You can tailor the heat level to your own preference. Next time I think I will make mine spicier! Love me some sriracha!

• Servings: 6
• Time: 20 minutes
• Difficulty: easy
• Print

• 1/2 cup popcorn kernels
• 1 tsp oil, such as canola or coconut
• 1/2 cup unsalted butter
• 1/2 cup brown sugar
• 2 tbsp molasses
• 1 tbsp Sriracha
• 1 tsp salt
• 1 tsp ground cumin
• 1/4 tsp baking soda

Preheat the oven to 300°F. Line a baking sheet with parchment paper and set aside.

Heat the oil in a large, heavy bottomed saucepan with a lid over high heat. After the oil has heated to shimmering hot, add in the popcorn. Cover with the lid and move the pot around occasionally to prevent the kernels from burning. Once the popcorn starts to pop vigorously, keep vigorously shaking until the popping stops.

At the same time you are popping the corn, melt the butter in a saucepan over medium-high heat, then stir in the brown sugar, molasses, and salt until combined. Bring the mixture to a boil and continue to boil for 4 minutes, without stirring. Remove from the heat and stir in the sriracha, cumin, and baking soda.

Pour the sugar mixture over the popcorn, then toss together until evenly coated. Use a silicone spatula to do this as the caramel will be really hot.  Spread the popcorn evenly on the baking sheets. Bake in the oven for 30 minutes, stirring the caramel corn every 10 minutes.

Let cool completely before storing, breaking up any large clusters that may have formed. Store any leftovers in an airtight container or resealable plastic bags in a cool dry place. The popcorn will stay crunchy and good for a week but I know it won’t last that long. Serves 6. From Noms for the Poor.