Sunday, February 27, 2011
Overall, it was a great experience, and it was fun to try something new. I would recommend dining at Cubanitas in the next month to try flavors from other countries, especially those flavors and dishes you can't normally order in Milwaukee.
Thursday, February 24, 2011
- 1 block tofu, drained and cut into cubes
- 1/2 red pepper cut in 1-inch pieces
- 1 cup frozen peas, defrosted
- 1.5 cups broccoli, chopped
- 1 jar panang curry
- white basmati rice
- jalapeno grapeseed oil and olive oil
- chili powder
- garlic powder
Heat oil in a skillet over medium-high heat. Add tofu, and cook on all sides until brown. Set aside.
In the skillet, bring sauce to a boil; add veggies and cook about 10 minutes or until veggies are tender. Toss in tofu and mix everything together. We served everything over basmati rice we made in the steamer. We squirted some sriracha sauce on top of our plates of food.
It was really tasty, although it wasn't quite as saucy as I would have liked. The recipe called for 1 pound of meat or tofu and I had about 1.5 pounds of tofu, so that might have had something to do with it.
- 1 lb. ground pork, browned and drained
- 1.25 lb. red potatoes, cut in chunks (I'd recommend cutting on the small side)
- 1 large onion, chopped
- 2 poblano peppers cut into 1-inch pieces (we did not seed them)
- 1 jalapeno pepper, chopped (we did not see this either)
- about 1 teas. garlic powder (we ran out of fresh, otherwise I would have used four cloves)
- 2 inches stick cinnamon
- 3 cups vegetable broth
- 1 14.5 oz. diced tomatoes
- 1.5 cups corn
- 1 tbs. chili powder
- about 1 tbs. crushed dried parsley
- 1/4 teas. black pepper
In a crockpot, place potatoes, onions, peppers, garlic and cinnamon. Add meat.
In a bowl, combine broth, undrained tomatoes, chili powder, parsley and black pepper. Pour over all.
Cover and cook on low 8 to 10 hours (or on high for 4-5 hours). Discard cinnamon before eating.
We served the stew over leftover white basmati rice.
The stew had a nice kick to it with the poblano and jalapeno. It really could have used salt, though, and we added it as we ate it. It would be good with some regular salt or a good seasoning salt.
Sunday, February 20, 2011
Thursday, February 17, 2011
- 1 1/2 avocados (reserve the other half for burritos)
- 2 tbs. red onion, chopped
- 1 tbs. prepared red salsa
- 1/4 teas. lemon juice
- 1 teas. mayonnaise
- 1/4 teas. each garlic powder, cumin, coriander and chili powder
- 1/8 teas. garlic salt, salt and pepper
Cut open avocado and remove pit. Scoop out fruit in a medium bowl and mash with a spoon, fork or potato masher. Add the rest of ingredients and mix well. It tastes better if it sits for a little bit (half hour to an hour) in or out of the fridge.
Pan-fried Tortilla Chips (serves 4)
- 4 small tortillas
- cooking spray
- 1/4 teas. each garlic powder, garlic salt and ground black pepper
- 1/8 teas. each salt and chili powder (both optional)
Stack the tortillas on a cutting board, and with a sharp knife, cut tortillas into 8 wedges, making a total of 32 wedges. In a small bowl, mix spices.
Spray a large skillet with cooking spray, and heat the skillet on medium-high heat. Place the tortillas on the hot skillet and coat with additional cooking spray, then flip tortillas a few times to coat. Sprinkle with spice mix, then flip the tortilla wedges a few times to coat with spice mix. Cook the tortillas on one side for 3-4 minutes (until the bottom is crispy) and then turn each tortilla over, using tongs. Let tortillas cook for another 3-4 minutes (until the chips are crispy and have browned edges). (It's best to cook the tortillas in one thing layer (not piled up) if possible.)
Let cool for 1-2 minutes and serve with guacamole.
Veggie and Bean Burritos (serves 4 (but they're huge!))
- 1 tbs. olive oil
- 1/2 cup green bell pepper, chopped
- 1/2 cup orange, red or yellow bell pepper, chopped
- 1/2 red onion, chopped
- 1 jalapeno, chopped (optional)
- 1 can black beans (reserve 1/4 cup liquid), rinsed
- 1 can pinto beans, rinsed
- 1/4 prepared red salsa plus more for burrito topping
- 1/2 teas. (or more or less to taste) each cumin, coriander, garlic powder and dried cilantro
- 1/2 teas. chili powder (optional)
- 1/4 teas. (or more or less to taste) each ground black pepper and garlic salt
- 1/4 teas. cayenne pepper (optional)
- 1 and 2/3 cups shredded pepper Jack cheese (or any other cheese or combination of cheeses)
- 4 large tortillas
- cooking spray
- 1/2 an avocado, sliced (leftover from guacamole)
Preheat oven to 350 degrees. Heat olive oil over medium-high heat in a large skillet. Add chopped peppers and onions, and cook about 7 minutes, with cover on, until tender. Add beans, salsa and spices. Bring to a boil and simmer, with cover on, for 10 minutes.
Spray a 9x13 baking dish with cooking spray. Using a slotted spoon, scoop a 1/4 cup of bean mixture into a tortilla. Top with 1/3 cup shredded cheese. Tuck tortilla into burrito shape--fold in sides first, then top and bottom, making sure to keep sides tucked in tight. Repeat process with the three remaining tortillas. Spread a dollop of salsa on top of each burrito and use the remaining 1/3 cup shredded cheese on top of 4 burritos.
Bake for 15 minutes, then turn broiler on for another 5. Top with avocado slices.