Green poblano rice (arroz verde al poblano) Rick Bayless

    • be5b6dede74764337b7514d8241226be1 2/3 cups veggie broth or water
    • 2 fresh poblano chiles, stems and seeds removed, and roughly chopped
    • 12 sprigs cilantro, plus extra for garnish
    • Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
    • 1 tablespoon vegetable or olive oil
    • 1 cup rice, preferably medium grain
    • 1 small white onion, cut into 1/4-inch dice
    • 5 garlic cloves, peeled and finely chopped
    1. The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
    2. The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
    3. Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it’s ready to serve.
    4. Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
    5. Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.

One Skillet Mexican Quinoa

  1. Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

Deconstructed Mexican Style Corn, Chris Santos

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1/2 red onion, minced
1 tablespoon vegetable oil
3/4 cup crumbled cotija cheese
3/4 cup mayonnaise
2 tablespoons roughly chopped fresh cilantro
Zest of 2 limes

Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs.
Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt.
Sprinkle with the remaining 1/4 cup cotija cheese.
Cook’s Note: This recipe is great with an added squeeze of fresh lime juice.

Quinoa Chili from Nettie Cronish

Use organic diced tomatoes for best flavour. The crunch from celery compliments sautéed thinly sliced purple eggplant. Great cabbage roll filling. Delicious hot or cold.

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1 cup quinoa, rinsed
¼ tsp. salt
2 tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 green pepper, thinly sliced or sweet mini peppers
2 Japanese eggplant, chopped (about 2 cups) OR 2 c. regular eggplant
2 stalks celery, chopped
1 tbsp. chili powder & dried oregano
1 tsp. paprika
½ tsp. salt & pepper
2 x 28 fl.oz. diced tomatoes USE 1 can rotel and 1 can crushed
2 green onions, sliced

  1. In a skillet over medium heat, roast the rinsed quinoa for 5 minutes or until fragrant and the quinoa begins to pop. In a small pot bring 2 cups water and salt to boil. Add roasted quinoa . Cover and simmer over medium heat 15 to 20 minutes, until water has been absorbed. Remove from the heat, stir and let stand covered 5 minutes.
  2. Heat oil in large pot over medium heat. Cook onion and garlic 5 minutes or until softened Stir in green pepper, eggplant, celery, chili,oregano, paprika, salt and pepper. Cook for 8 minutes, stirring often.
  3. Stir in the tomatoes and simmer for 10 minutes, stirring occasionally.
  4. Stir in the quinoa and green onions.  Serves: 6

Texas Trash Dip from McCormick

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  • 1 package (8 ounces) cream cheese
  • 1 cup sour cream
  • 2 cans (16 ounces each) refried beans
  • 1 can (4 1/2 ounces) chopped green chiles, drained
  • 1 package McCormick® Taco Seasoning Mix
  • 4 cups shredded Mexican cheese blend, divided
  • Preheat oven to 350°F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.
  • Spread bean mixture into 13×9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
  • Bake 25 minutes or until cheese is melted. Serve with tortilla chips.

 

7 Layer Fiesta Dip

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  • 1 can (16 ounces) refried beans
  • 1 container (16 ounces) sour cream
  • 1 package taco Seasoning Mix
  • 1 package (8 ounces) shredded Cheddar cheese, (2 cups)
  • 1 cup prepared guacamole
  • 1 cup chopped tomatoes
  • 1/2 cup sliced green onions
  • 1/2 cup sliced black olives
  • Tortilla chips
  • Spread refried beans in shallow serving dish.
  • Mix sour cream and Seasoning Mix in small bowl until well blended. Spread over refried beans.
  • Top with layers of cheese, guacamole, tomatoes, onions and olives. Serve with tortilla chips.
Makes 8 cups or 64 (2-tablespoon) servings.

Bayless’s Queso Fundido al Tequila

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1/4 cup coarsely chopped cilantro
1/2 pound Monterey Jack cheese, shredded (3 cups)
1 small onion, cut into 1/4-inch dice
3 tablespoons tequila
Kosher salt
2 medium tomatoes—cored, seeded and cut into 1/4-inch dice
2 jalapeños, seeded and minced
1 tablespoon extra-virgin olive oil
Warm corn tortillas or corn chips, for serving

  • In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes.
  • Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips.

 

 

Mexican Chorizo from The Happy Herbivore

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1 tbsp red wine vinegar
2 tbsp soy sauce or tamari
1 tsp granulated garlic powder
1 1/4 tsp granulated onion powder
1 tsp paprika
1 tsp oregano or marjoram
1 tsp ground cumin
1 tbsp chili powder
dash or two of cinnamon
3 tbsp ketchup
1 tbsp yellow mustard
1 c quinoa or TVP
hot sauce, to taste
1/8 tso liquid smoke
salt & pepper to taste

Whisk 2 c water with red wine vinegar, soy sauce, garlic powder, onion powder, paprika, oregano or marjoram, cumin, chili powder, cinnamon, ketchup and mustard together until well combined
Add TVP or quinoa, cover and bring to a boil.  Once boiling reduce heat to medium and continue to cook, stirring every so often, until all the water has absorbed, about 10-20 minutes.

Add liquid smoke if using, then salt and pepper and hot sauce, stirring to combine.

Set aside, covered, for 15-30 min to allow flavors to mingle before serving.

Fish Tacos with Lime Crema, Cooking Light

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1/4 cup green onions, sliced
1/4 cup cilanto, chopped
3 tbsp. mayonnaise, fat-free
3 tbsp. sour cream, low-fat
1 tsp. lime zest
1 1/2 tsp. fresh lime juice
1/4 tsp. salt
1 clove garlic, minced
1 tsp. cumin
1 tsp. ground coriander
1/2 tsp. smoked paprika
1/4 tsp. ground red chile
1/8 tsp. salt
1/8 tsp. garlic powder
1 1/2 lbs. red snapper filets
cooking spray
8 corn tortillas
2 cups cabbage, shredded

1. Preheat oven to 425ºF.

2. Combine green onions, cilantro, mayonnaise, sour cream, lime zest, lime juice, salt and garlic in a small bowl. Set aside.

3. Combine cumin, coriander, paprika, chile, salt and garlic powder in a small bowl. Sprinkle spice mixture evenly over both sides of fish. Place fish on baking sheet coated with cooking spray. Bake for 9 minutes or until fish flakes easily. Break fish into bite-sized pieces.

4. Heat tortillas to soften. Divide fish evenly among tortillas. Top each with 1/4 cup cabbage and 1 tbsp of crema.

Notes:

I used Mexican crema instead of the mayonnaise and sour cream. Personally I would forget the mayonnaise and use about a 1/2 cup of sour cream thinned slightly with milk.

I didn’t have any cabbage and used red leaf lettuce instead. Just as good. I also added chopped red onion as a garnish.

As usual, I had a heavy hand with the spices.

Can use any mild white fish. Tilapia worked.