Recipe Round-Up

Hi There!

Happy hump day, my friends. So, I realize that I haven't been posting many recipe pics or food snaps as of late since my attention here on zee blog has been more focused on matters of the mind and heart. In addition, I haven't been eating out much at all (wahh) as PJ and I are trying to save our pennies for the wedding. With that said, I haven't had too many exciting or noteworthy food experiences to relay, but I do have a few little yummies that I have captured over the past few weeks to share today. Hey... that rhymes. I'm a poet and I didn't even know it! :)



 

Chipotle Pesto Burrito Bowls

(adapted from Host the Toast )

I love me a good burrito bowl. PJ and I have some type of burrito bowl at least once a week as they are super easy to whip up and guaranteed to tantalize the taste buds and satisfy the tummy! FYI-  the leftover chipotle pesto is a fantastic spread for chicken, fish, or slathered on a burrito!  Enjoy the mouth fiesta!

Ingredients

For the Chicken (If adding chicken)

• 4 boneless, skinless chicken breast halves


• Juice of ½ a lime


• 1 handful fresh cilantro, chopped


• 1 tablespoon chili powder


• 1 ½ teaspoons cumin


• 1 teaspoon kosher salt


• 1 teaspoon black pepper


• ½ teaspoon smoked paprika


• ¼ teaspoon garlic powder


• ¼ cup olive oil

For the Cilantro Lime Rice or Quinoa:

• 1 cup dried quinoa


• ¼ cup chopped cilantro


• Juice of ½ lime


• Zest of ½ lime


• 2 tablespoons olive oil


• Kosher salt and freshly ground black pepper, to taste

For the Warm Bean and Corn Salsa:

• 1 tablespoon olive oil


• 1 (15 oz) can black beans, drained and rinsed


• 1 can corn, drained and rinsed


• ½ red bell pepper, chopped


• ½ jalapeno pepper, seeded and chopped

For the Chipotle Pesto:

• 3 chipotle peppers in adobo


• ½ cup fresh cilantro


• ½ cup fresh basil


• 3 tablespoons pine nuts


• 2 cloves garlic


• ¼ cup olive oil


• Kosher salt and black pepper, to taste

To Top:

• Guacamole


• Chopped tomatoes


• Chopped red onion


• Chopped cilantro

Directions

1. In a large bowl, combine all of the chicken marinade ingredients and toss to coat the chicken. Cover and refrigerate for at least an hour.


2. Pulse all of the Chipotle pesto ingredients in a food processor or blender until mostly smooth. Set aside.


3. Prepare a pot of quinoa according to the package directions. Toss in the chopped cilantro, lime juice, lime zest, olive oil, kosher salt, and pepper. Taste and adjust seasonings to your liking.


4. Heat oil in a large skillet over medium heat and add the bean and corn salsa ingredients. Cook until the corn begins to brown, and then remove from heat. Pour the salsa into a bowl and set aside.


5. With the skillet still warm, add in the marinated chicken and cook for about 5 minutes on each side, or until cooked through and no longer pink inside.


6. Cut up the chicken pieces and assemble the burrito bowl in layers, complete with your desired toppings.


7. Mix together and eat!

 



 
Best Beet Veggie Burgers

(from thekitchn)

Makes about 6 burgers

3 large red beets (about 1 pound) - I used4 love beets organic pre- cooked beets
1/2 cup brown rice (uncooked)
1 medium yellow onion, diced small
3-4 cloves garlic, minced
2 tablespoons cider vinegar
1/4 cup old-fashioned rolled oats (gluten-free, if necessary)
2 (15.5-ounce) cans black beans
1/4 cup prunes, chopped into small pieces.
1 tablespoon extra-virgin olive oil
1 tablespoon smoked paprika
2 teaspoons mustard
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried thyme
1 large egg (optional)
Salt and pepper

To serve:
Thin slices of provolone or monterey jack cheese (optional )
6 hamburger buns

If cooking your own beets: Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

Meanwhile, bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.

Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking is ok, but if it seems that the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.

Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.

Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.

Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets. (You can also do this over a bowl and save the beet juice for another purpose.)

Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using), and mix until you no longer see any dry oatmeal or egg.

Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.

When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with 6 large patties.

Heat a cast-iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer a flick of water evaporates on contact, the pan is ready. I used cooking spray which worked just fine.

Transfer the patties to the pan. Cook as many as will fit without crowding.

Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through. If you're adding cheese, lay a slice over the burgers in the last minute of cooking.

Serve the veggie burgers on soft burger buns or lightly toasted sandwich bread along with some fresh greens.

Note** The pre-cooked burger mixture will freeze super well! :)

 

Mango Grain Salad with Grilled Shrimp

(adapted from thekitchn)

Spring Grain Salad with Mango, Sprouts and Creamy Avocado Dressing

Serves 4

For the dressing:
1 ripe avocado, pitted and peeled
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon sherry vinegar
1 teaspoon kosher salt
Freshly ground black pepper
1/4 cup Greek yogurt

For the salad:
1 1/2 cups raw farro
3/4 cup pepitas
1 cup sunflower sprouts or radish sprouts
3/4 cup chopped cilantro
1/4 cup chopped flat-leaf parsley
1-2 ripe medium- large mango, peeled and cut into 1/2-inch dice
1/2 teaspoon kosher salt

For the shrimp:

Season/marinate shrimp however you like and grill on grill pan

Make the dressing: 

In the bowl of a food processor (or blender) combine the avocado, olive oil, lemon juice, vinegar, salt and a few grinds of pepper. Process until smooth. Add the yogurt at the end and process until combined. Taste and season with additional salt and pepper if desired.  

Cook the grains according to package. let cool.

Meanwhile, preheat the oven to 350°F and toast the peptias until fragrant, about 5-7 minutes. Set aside to cool.

Assemble the salad: In your favorite large salad bowl, combine the cooked and cooled grains, 1/2 cup of toasted pepitas, 3/4 cups sprouts, cilantro, parsley, mango and salt. Fold in the avocado dressing and stir to combine. Top with remaining 1/4 cup toasted peptias and sprouts. Serve immediately topped with shrimp. Store leftovers in an airtight container for up to 3 days.

Baked Turkey Zucchini Meatballs

(adapted from Cook Canuk)

Ingredients

• 1 1/4 lb ground turkey


• 1 cup cooked quinoa


• 2 tbsp flax meal


• 1/2 medium onion, grated


• 3 garlic cloves, minced


• 1/2 cup grated zucchini


• 1/4 cup chopped Italian parsley, plus more for garnish


• 1/4 tsp dried chile flakes


• 2 tbsp soy sauce


• 1 tbsp Worcestershire sauce


• 1 tsp ground oregano


• 1/2 tsp ground pepper


• 1 egg, beaten


• 2 cups tomato sauce (I used Rao's ... soo good!)


• grated Parmesan cheese

Download a Free Greek e-cookbook

Instructions

1. Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.


2. In a large bowl, combine ground turkey, cooked quinoa, grated onion, garlic, zucchini, parsley, dried Chile flakes, soy sauce, Worcestershire sauce, flax meal oregano, ground pepper and egg.


3. Mix well to combine. Using a 1 1/2 tablespoon portion of the turkey mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.


4. Bake until the meatballs are firm to the touch and cooked through, about 20 minutes.


5. While the meatballs are cooking, heat the tomato sauce in a large saucepan set over medium heat.


6. Transfer the meatballs to the tomato sauce and gently stir to coat the meatballs.


7. Spoon the meatballs and sauce into a bowl, serve over your favorite pasta

Mangia!

Something to think about:

True Dat.

xo

Sarah