Friday, March 26, 2010

Veggie Tostadas

Corn tortillas
Refried Beans
Cheese, shredded
Lettuce, shredded
Tomatoes, diced
Red onion, chopped
Fresh cilantro, chopped
Avocado, chopped
Fresh lime juice
1. Turn on the oven to broil. Spray both sides of the corn tortillas with cooking spray. Place tortillas on a baking sheet. Broil for 5-7 minutes. Turn them over once. Keep an eye on them to make sure they don’t burn. Remove from oven and let cool.
2. Prepare your toppings. Heat up the refried beans in a microwave safe bowl. Stir.
3. Take a corn tortilla and spread refried beans over the top. Add whatever toppings you like.
4. Enjoy!
*Note-you can add meat if you want extra protein. Also, feel free to add other toppings like olives, jalapenos, diced green chilies, corn, etc.

Tuesday, March 9, 2010

Thai-Style Coconut Chicken

Prep: 25 minutes Cook: 7 minutes ~ Yields 4 servings

Expect the dish to resemble a very flavorful broth which is typical of many Thai dishes. Like your Thai food quite hot? Just add another chili or two.

1 T vegetable oil
1 lb chicken breasts cut into bite size pieces
1 t grated lime peel
1 t grated gingerroot
1 clove garlic, minced
2 fresh Serrano chilies or 1 jalapeno chili, seeded and finely chopped (I would recommend doing more)
1/4 cup finely chopped fresh cilantro
1 can (about 14 oz.) coconut milk
1 t packed brown sugar
1/2 t salt
1 T soy sauce
curry powder (I don't have an amount for you since the recipe doesn't call for it. We added this and it was delicious!! It's nice for some extra flavor)
1 cup sugar snap pea pods
1 medium red bell pepper, cut into 1 inch cubes (the recipe calls for green peppers - but I prefer red)
1 medium tomato, chopped (3/4 cup - I left this out because Matt hates tomatoes and it was still good)
1 T chopped fresh basil leaves (I also left this out)
Hot cooked jasmine rice

1. In nonstick wok or 12 inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies, and cilantro; stir-fry 1 minute.

2. Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, (curry powder if desired), pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in tomato.

3. Spoon into shallow serving bowls over rice; top with basil.

Caribbean Black Beans

Prep: 10 minutes Cook: 10 minutes ~ Yields 5 servings

2 cans (15 oz each) black beans, rinsed and drained
2 t vegetable oil
1 medium papaya peeled, seeded and diced (about 1 1/2 cups) I substituted with mangos
1 medium red bell pepper, finely chopped (1 cup)
1/2 cup finely chopped red onion (about 1/2 medium onion - I left this out since Matt isn't a huge fan of red onions)
1/2 cup orange juice
1/4 cup lime juice
2 T chopped fresh cilantro
1/2 t ground red pepper (cayenne)
2 cloves garlic, minced
(We also added some grated ginger - about as much as the minced garlic - this is optional)
5 cups hot cooked rice

In 10 inch skillet, heat oil over medium heat. Cook all ingredients - EXCEPT the black beans and rice - in oil for about 5 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in beans. Cook about 5 minutes or until hot. Serve with rice.