I love easy dinners. You know those dinners that take less than 15 minutes to prep and serve? This is one of those dinners. The best part? It’s healthy Mexican. Yup, you heard me, healthy and Mexican in the same sentence.
We start with a layer of brown rice. I happened to have some leftover rice in the fridge, but the only real “prep” work you will need to do is making some rice. The next step is adding some black beans, Mexican cheese, diced tomatoes, avocado and salsa to the bowl. Quickly fry an egg. Sprinkle some salt and pepper over the top and DONE.
I love this bowl because it is not only simple, but also delicious. It has plenty of protein to keep you full (the beans and the egg) and is just the right amount of food. You know that overly full feeling you get after Mexican? Not with this dish. This is one of my all-time favorite 15-minute meals. Enjoy!Mexican Burrito Bowl
- 1 1/2 cups cooked brown rice
- 1 cup rinsed and drained black beans
- 1/2 cup grated Mexican cheese
- 1 Roma tomato, diced
- 1/2 avocado, diced
- 1/4 cup your favorite salsa (or more to taste)
- 2 eggs
- Salt and pepper to taste
- Divide the brown rice, black beans and cheese in half. Layer two bowls with the three ingredients, placing the rice first, then the black beans and then sprinkling the cheese over the top. Microwave (or heat) each bowl for 30-45 seconds until cheese has melted and ingredients are warm.
- Top each bowl with tomato, avocado and salsa. Set bowls aside.
- Spray a medium frying pan with Pam (or other baking spray) and heat the pan on high heat for at least 30 seconds. Crack one egg into the pan. Let the egg sit and cook. It is done when the whites are cooked through and the edges begin to turn up. Remove egg from pan and place on top of one of your bowls. Repeat with second egg and place on top of second bowl.
- Sprinkle salt and pepper on top of each bowl and enjoy.
Fall is finally here. And in LA that means the temperature has dropped to below 60 (gasp!) and that there have been some rainy days. Yesterday was a rainy Sunday, so my mom and I decided to take advantage of staying indoors all day and make risotto.
Risotto is time consuming, but SO worth it. You know I love my crockpot wonders, but every once in a while, it’s really nice to spend some serious time in the kitchen. This risotto requires some serious prep work (blanching asparagus, lots of chopping and ingredient prep) and once on the stove, you are stirring like a crazy woman. But the end result is pure heaven.
(Yes, I cook in Q’s big sweatshirt and no make-up… don’t judge)
I would recommend making this dish for a special occasion or when you have a rainy Sunday afternoon and happen to have all the ingredients in the fridge like we did! This dish is truly exceptional, just make sure to read through those directions a FEW times before embarking on this one!
Preserved Lemon and Spring Vegetable Risotto with Grilled Shrimp
Serves 6 to 8
- 24 to 32 deveined shrimp, shell on
- 3 tablespoons olive oil
- 2 tablespoons Pernod (or another anise aperitif)
- 3 garlic cloves, minced (about 1 tablespoon)
- Zest of 1/2 large lemon
- 2 teaspoons finely chopped rosemary leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 bunch asparagus, woody stems removed, cut into 2-inch lengths
- 6 to 8 cups chicken stock
- 1/2 cup olive oil
- 2 medium onions, chopped
- 1 small fennel bulb, chopped
- 4 garlic cloves, minced
- Fine sea salt
- 2 cups arborio rice
- 1/2 cup Pernod, or other anise aperitif
- 1/2 cup lemon juice
- 3 tablespoons unsalted butter
- 1/2 cup mascarpone
- 2 tablespoons rinsed and finely diced preserved lemon rinds
- 1/4 cup coarsely chopped mint leaves
- 2 cups peas (frozen are fine)
- Freshly ground white pepper
- In a shallow dish just large enough to hold the shrimp, mix the shrimp with the olive oil, Pernod, garlic, lemon zest, rosemary, and salt and pepper. Let the shrimp marinate at room temperature while you make the risotto.
- Prepare all the risotto ingredients: Blanch the asparagus for 1-2 minutes in salted, boiling water and set aside. Heat the stock in a medium saucepan over low heat. Have everything measured and close at hand by the stove. Once you start stirring the risotto, there’s no stopping.
- Heat the olive oil in a large Dutch oven (like a Le Creuset). Add the onions, fennel, and garlic and sweat over low heat for about 10 minutes until soft and translucent. Season with salt to taste, about halfway through.
- Add the rice and raise the heat to medium-high. Stir to coat and slightly toast the rice, about 3 minutes. You should hear a lively crackling in the pot. The rice will take on a shiny, translucent coat.
- Add the Pernod and lemon juice to the rice and continue stirring until the liquid is almost completely absorbed.
- Add a ladleful of hot stock to the rice and continue stirring. It’s important to regulate the heat at this point. The rice should neither boil vigorously nor cook too slowly. You’re looking for an even, medium heat that gives the rice a billowy loft and brings some bubbles to the surface.
- As the stock is absorbed, continue adding it by ladlefuls and stirring. If you watch carefully, you’ll see that toward the end the rice really gives itself over to the liquid, releasing its starch to make a kind of cream. Stop incorporating stock once the rice is creamy but still al dente, cooked but not too soft. This should take between 20 and 30 minutes, and between 6 and 8 cups of stock. (*Our rice was really dry so it took all 8 cups).
- Remove the risotto from the heat and immediately fold in the butter, mascarpone, preserved lemon rind, most of the mint (save some for the garnish), the peas, and several grinds of white pepper. The risotto will cook the peas. Stir slowly to blend, check a final time for seasoning, and carefully fold in the asparagus. Put a lid on the risotto and let it rest while you prepare the shrimp. The risotto will expand slightly in volume, and take on a marvelous sheen.
- Grill or broil the shrimp for about 60 seconds on each side, or until the flesh is completely opaque.
- Top each serving of the risotto with 4 shrimp, garnish with the remaining mint and a flourish of pepper and serve.
Slightly adapted from The Food52 Cookbook
I feel like lunch is a pretty boring meal…kind of a midday, on-the-run, place holder between breakfast and dinner. This may also be because of my love of breakfast (I could eat it for every meal if I had the chance) and the sociability of dinner (some good food, good wine and friends). But lunch? Just an inbetweener.
My mom and I made this deconstructed spicy tuna roll over the weekend for lunch and it was the best meal I had all day (and pretty much all week). It really put my “lunch as a place holder” theory to the test, since I couldn’t stop thinking about it.
The bowl is a combination of all things spicy tuna (rice, tuna, avocado, spicy mayo, seaweed with the addition of some tomatoes). I love how this bowl turned out in texture and flavor and would make this again and again to “spice up lunch” (I couldn’t help it with the pun there).
Deconstructed Spicy Tuna Roll
Prep Time: 30 minutes
Cooking Time: 30 minutes
- 2 cups cooked white or brown rice
- 2 Japanese cucumbers (or 1/2 an English cucumber deseeded), cut into 1 inch cubes
- 10 cherry tomatoes, halved
- 1/2 pound sushi grade tuna, cut into 1 inch cubes
- 1 avocado, cut into 1 inch cubes
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 2 tablespoons Spicy Mayonnaise (recipe below)
- Roasted Seaweed Pieces, shredded
- Soy Sauce (for drizzling)
- Wasabi, to taste
- Divide the rice between two bowls.
- Make a bed of cucumbers and tomatoes in a flat circle on the rice. Set the tuna cubes on the cucumbers and tomatoes.
- Combine the avocado, lemon juice and salt in a bowl and mix gently. Arrange the avocado on top of the tuna.
- Place a dollop of the Spicy Mayonnaise dressing in the center of the tuna with a dab of wasabi.
- Sprinkle on roasted seaweed shreds and add. Serve with soy sauce and wasabi.
Makes 1/2 cup
- 1/2 cup mayonnaise
- 2-3 teaspoons Sriracha (or spicy chili oil)
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce, preferably low sodium
- Combine the ingredients in a mixing bowl and whisk together. Store in an airtight container in the refrigerator.
Adapted from My Japanese Table
I’ve been down in Palm Springs for work the past couple of days and something about being in the desert makes me want southwestern food. One of my favorite dishes is tortilla soup, I love all of the veggies and spices packed into a soup.
My mom and I recently tried this recipe which comes from Miraval, a destination retreat and spa in Arizona. Although I’ve never been, I’ve always wanted to to go (they have wonderful classes/activities/spa treatments). A friend who recently went for a weekend came back raving about the food and passed along this recipe for us to try.
I love this recipe since it is so easy and healthy (only 130 calories per serving), but is still spicy and filling. I hate when low fat soups lack flavor and are mainly broth in the effort to save a few calories, not to worry this one doesn’t do either. And my favorite part of the soup… the tortilla strips!
Southwestern Chicken Tortilla Soup
Makes 2 1/2 quarts (10 servings)
- 1/8 teaspoon canola oil spray
- 1 poblano chili, roasted and diced
- 1 red pepper, roasted and diced
- 1/2 cup red onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 1 tablespoon garlic, minced
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 2 teaspoons chile powder
- 1 teaspoon dried thyme
- pinch of cayenne
- 2 quarts chicken stock (we used homemade)
- 1 cup tomato, chopped
- 2 cups chicken breast, grilled and julienned
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
For Garnish (serve each bowl with):
- 1 teaspoon avocado, finely diced
- 1 teaspoon pepper jack cheese, grated
- 1 teaspoon brown rice, cooked
- 1 lime wedge
- 1 teaspoon fresh cilantro, finely chopped
- 1 teaspoon green onion, finely chopped
- 1 tablespoon of baked tortilla strips per bowl (directions below)
- Heat a large stockpot over medium high heat. Lightly spray pot with canola oil.
- Add the poblano chile, vegetables, garlic, oregano, cumin, paprika, chile powder, thyme, and cayenne. Saute while stirring to soften the onions, approximately 2 minutes.
- Add chicken stock, tomato, and julienned chicken. Bring to a boil, reduce heat, and simmer for 15 minutes. Season with salt and pepper.
- Add garnish and serve.
For tortilla strips:
- Slice 3 corn tortillas into thin strips using a knife.
- On a baking sheet covered in a paper towel, lay tortilla strips across and spray or lightly brush them with extra virgin olive oil, salt and pepper. Bake at 375 degrees for 10 minutes or until crisp, but not burnt. Remove from oven.
Recipe adapted from Miraval
I love a good salad dressing, well actually I love a good vinaigrette. Now that I have mastered the basic vinaigrette (olive oil, vinegar, lemon juice, salt and pepper), I am always looking for new variations.
Last week I posted the recipe for these Coriander Chicken Patties, which we served on a bed of lettuce topped with this Pomegranate Vinaigrette. After finishing the chicken and the salad, we were left with almost 3/4 cup of this dressing (the recipe makes a LOT). For the next week, I had it every night and I enjoyed it more and more each time.
The dressing has a great fruity, but not too sweet flavor that works well over any type of salad. I had it over plain mixed greens as well as a few fancier salads (pomegranate seeds and pistachios/ dried cranberries, goat cheese, and pecans) and it worked well with both. This recipe makes a lot of dressing, I recommend using a mason jar to make it and storing that in the fridge for future use.
Makes 1 Cup
- 1/4 cup pomegranate molasses (like this)
- 1 tablespoon fruit flavored vinegar or balsamic (we used Cherry Balsamic Vinegar)
- Zest of 1 orange
- 1 tablespoon honey
- 1 small shallot, finely chopped
- 1 teaspoon dijon mustard
- 1 garlic clove, minced
- 1/2 – 3/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- In a smal mason jar with a lid, combine ingredients and shake well.
- Serve at room temperature. (If you refrigerate the vinaigrette, make sure to stir it with a whisk before serving as the molasses will thicken and separate in the fridge. With a little stir, the dressing mixes. If still too thick, add a little more olive oil and stir).
Adapted from 2BeSatisfied
Doesn’t it feel like Monday today? Something about Columbus Day and my whole travel schedule has thrown me off. When my mom and I discussed what to make for dinner last night, she suggested going with the whole “Meatless Monday” idea we have been doing lately. I was really confused thinking it was Sunday (haha)…but in the end we decided to go with one of my favorite vegetarian dishes, this Red Lentil Stew with Caramelized Onions.
This meal has been a favorite in our house for a few years now. The lentils are filling and delicious, but it is the sweetness of the caramelized onions that really pulls the dish together. We like to serve ours over white Jasmine rice to really create a dinner out of it and since there are only 3 of us, we usually eat leftovers the next day for lunch (always a plus).
Red Lentil Stew with Caramelized Onions
- 1 tablespoon vegetable oil
- 1 medium onion, quartered lengthwise and thinly sliced crosswise
- 2 bay leaves
- 1 cinnamon stick
- 1 1/2 teaspoons finely chopped fresh ginger
- 1 garlic clove, finely chopped
- 1/4 teaspoon cayenne pepper
- 2 cups small red lentils (picked over and rinsed)
- 3 cups low-sodium chicken broth
- 2 to 3 cups boiling water
- 1 lemon, halved
- 1 teaspoon kosher salt
For Caramelized Onions:
- 1 teaspoon unsalted butter
- 1 teaspoon vegetable oil
- 1 teaspoon sugar
- 2 medium onions, halved through the root and thinly sliced lengthwise
- 1/4 teaspoon kosher salt
- Freshly ground pepper
- 6 cups cooked white Jasmine rice
- Coarsely chopped fresh cilantro
- Plain or Greek yogurt
- In a large heavy saucepan (we used our Le Creuset), combine the oil, onion, bay leaves and cinnamon stick over moderately low heat, cover and cook, stirring occasionally, until the onion softens, 4 to 5 minutes. Uncover, increase the heat to moderately high, and add the ginger, garlic and cayenne. Cook, stirring until the garlic and ginger are soft, about 3 minutes.
- Add the lentils and cook, stirring, until they are coated with the oil, about 3 minutes. Add 2 cups of the broth and 2 cups of the boiling water and bring to a boil. Reduce the head and simmer for 5 minutes.
- Squeeze the juice of the lemon through a strainer into the lentils. Add the lemon halves, salt, and the remaining 1 cup broth. Cover and cook over moderately low heat, stirring occasionally, until the lentils have broken down into a thick puree, 40 minutes. They should be soupy; if they get too thick, add more boiling water as necessary, 1/4 cup at a time.
For Caramelized Onions:
- About 45-60 minutes before serving, prepare the caramelized onions. In a large nonstick skillet, combine the butter, oil, sugar and onions. Cook over low heat until the onions are browned and form a small pile (they will be very soft and have cooked down a lot). Stir the onions every 5 minutes to ensure all pieces are browning evenly. The process should take about 45-60 minutes (onions can be removed earlier, but will not be as sweet and caramelized). After cooking, season with salt and pepper to taste.
- Discard the lemon halves and cinnamon from the lentils and season with the salt and pepper to taste. Serve the lentils in bowls over white rice, topped with the caramelized onions, cilantro and yogurt.
Adapted from A New Way to Cook
I know I keep saying I love Fall- the pumpkins, the weather, the birthday month. But I am still holding on to Summer a little bit…
Every Summer my mom plants tomatoes in our garden. We usually get two batches of amazing fresh, homegrown tomatoes each Summer and we eat them with every meal. I’m already counting down the days until we get them again.
We had one last batch of tomatoes this Summer, so we decided to use them to make these delicious tarts (along with a few cherry tomatoes from the Farmers’ Market). We made these tarts for dinner and they were light and refreshing while also being filling. The fresh tomatoes paired with the cheesy tart was just a perfect meal and the leftovers the next day were even better.
For leftovers, I kept half of the tart plain (without the salad) and kept the extra salad in a separate tupperware. When I was ready to eat, I warmed the tart and then added the salad.
Heirloom Tomato Salad Over Cornmeal-Pepper Crust
Makes 2 9″ round tarts (or 1 9″ tart and 1 11.25″ x 8″ Tart)
- 2 cups all purpose flour
- 3/4 yellow stone ground cornmeal
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 8 ounces cold butter (cut into small cubes)
- 1/2 cup ice cold water
- 6 cups dried beans or pie weights
- 1 egg
- 15 ounces low fat ricotta cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning
- 1 clove of garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- Zest of 1 lemon
- 1 pound heirloom tomatoes (some cherry and some large, quartered or halved)
- 1 teaspoon olive oil
- squeeze of fresh lemon juice
- Sea salt/ cracked black pepper
- 1 clove of garlic, minced
- 4-5 leaves of fresh basil, chopped
- 3 cups arugula
- Preheat oven to 400 degrees and adjust the rack to the middle.
- In a food processor, combine flour, cornmeal, salt and pepper and pulse to blend.
- Add butter to food processor and pulse until it resembles coarse, chunky sand.
- Through the top of the food processor, slowly add in cold water as you pulse.
- Continue to pulse until dough forms and begins to gather in the middle. (Do not over mix the dough).
- Once ready, remove dough from food processor and divide it into two equal sized balls. Flatten the balls into two discs of equal size. Wrap the discs in plastic wrap or wax paper and refrigerate for at least 30 minutes.
- Remove from refrigerator and allow to come to room temperature.
- Line counter with slip mat and place one of the discs in the middle. Place a piece of plastic wrap on top and roll out the dough to create a circle 1/4 inch thick.
- Remove plastic wrap and place your dough into a tart shell.
- Form the dough into tart shell by pressing gently with your fingers, remove the excess dough by using the edge of the pan as a knife and pressing the dough onto it.
- Repeat steps 8-10 with second tart shell. For a square tart shell, layer the disc of dough in the center and spread, using excess dough to cover your corners.
- Line tarts with wax paper and fill with beans or pie weights. Bake for 18-20 minutes then carefully remove beans/weights.
- Prick the bottom of your crust a few times with a large fork. This will prevent the crust from puffing up.
- Place crust make into the oven and bake for an additional 5-10 minutes or until center of crust is firm when tapped.
- Cool slightly.
- Reduce oven to 325 degrees.
- While crust is cooling, combine egg, ricotta cheese, salt, pepper, Italian seasoning, garlic, cheese and lemon zest in a small bowl.
- Divide mixture into two and pour each half into a tart shell.
- Bake for 20 minutes.
- Set aside.
- While tarts are cooling, toss heirloom tomatoes, olive oil, lemon juice, garlic, salt, pepper and basil in a small bowl. Let sit for 20 minutes so tomatoes can macerate.
- Add arugula and mix.
- For serving, top the arugula salad mix on top of the warmed tart.