Friday, September 28, 2012

Huevos Rancheros

 When my husband and I were on our honeymoon in Mexico, I pretty much ate this everyday. The hotel that we stayed at was not all inclusive, but did include this on their complimentary breakfast menu. It was delicious! Even though this is a favorite for me, I've never made it at home. I've substituted the standard lard laden refried beans for healthier refried black beans. I don't feel so bad when eating this dish since I can count the egg and beans as protein. The avocado also provides some healthy fat. 

Huevos Rancheros

4 corn tortillas
canola oil for frying
1 can black beans, drained
1 teaspoon cumin
1 fresh or pickled jalapeno, seeds removed
1 tablespoon butter
1/4 cup whipping cream
4 eggs
2 avocados, sliced
pico de gallo or salsa
sour cream and cilantro for garnish

Heat canola oil in a skillet on medium heat. Place corn tortilla in skillet and fry until edges start to turn brown. Using tongs, flip tortilla and fry on the other side. Remove tortilla and place on a plate covered with a paper towel. 

In a food processor or blender combine 1 can black beans, cumin and jalapeno. Puree until smooth. In a skillet heat 1 tablespoon butter on low to medium heat. Add pureed beans. Whisk in whipping cream.

In a non stick pan cook egg sunny side up. If you do not have a non stick pan add butter to pan before cooking egg.

Assembly by spreading refried black beans onto the fried corn tortilla. Add cooked egg. Garnish with sliced avocado, pico or salsa and sour cream.


*Serves 4 -  one per person *

Monday, September 17, 2012

Pico de Gallo

I tend to think of "pico" as having fresh tomatoes and hot sauce or picante as a cooked salsa using fire roasted or cooked tomatoes. At some Mexican restaurants in San Antonio, you will be offered both with your meal. When I saw some beautiful cherry tomatoes at a farmer's market, I knew exactly what to do with them. Make pico, of course! This is one of those sauces that gets better the longer it sits in the fridge.

Pico de Gallo

2 cups cherry tomatoes, washed, stems removed, chopped
1 jalapeno, seeds removed and finely chopped
1/4 cup onion, finely chopped
2 cloves garlic, peeled and finely chopped
1/4 cup cilantro, washed and finely chopped
juice of half of a medium size lime
salt and pepper to taste
Combine all ingredients into a bowl. 
*OR add ingredients into a food processor and puree until chunky*

Tuesday, September 4, 2012

Mixed Green Salad with Lemon Tahini Dressing

Lately I've been on a Gluten Free, Dairy Free and Sugar Free meal plan. Diet is such an ugly word. I'm doing this more for health reasons and not to lose wight. Hey, if I happen to drop some pounds that is great. There are so many "detox" diets out there. The problem in my opinion is that if you detox for two weeks and then go back to eating pizza and hamburgers you are not really accomplishing anything. Eating healthy has to be a lifestyle change. It is time consuming and can be expensive. If you do not eat all the veggies in your fridge within a week then mostly likely they will go bad. Processed food last longer, is easy and cheap. The bad thing is processed food is not living food. It is not full of vitamins and minerals. I have to be honest, I cheat on my meal plan. Sometimes I want to have a burger or a slice of pie. If I cheat, it better be good, like an Angus burger or a pizza cooked on a wood burning stove. Ok, I'll get off my soapbox.

Mixed Green Salad:

I head of red leaf lettuce, washed and shredded
1 carrot, peeled and sliced
2 tablespoons unsalted sunflower seeds
1/4 cup cherry tomatoes
1/2 avocado, sliced

Lemon Tahini Dressing:

1 tablespoon tahini
juice of 2 lemons
1 teaspoon thyme leaves
1 clove garlic, minced
1/4 cup olive oil

 Mix ingredients together in a small bowl and drizzle over the salad.