Mexican Quinoa Chili Stew

22 05 2018

quinoa stew 2This stew tastes a lot like a chili without the heaviness of a lot of beans and beef. I recommend it garnished with chopped avocado, sour cream, shredded cheese, fresh lime, crushed tortilla chips and chopped cilantro. 

Ingredients:

1 tbsp olive oil

1 yellow onion, chopped

2 celery stalks, chopped

3 carrots, chopped

4 cloves of garlic, minced

2 jalapenos, seeded and minced

3 1/2 cups water

1 28 oz can diced tomatoes

1 15 oz. can black beans, rinsed and drained

2 tsp ground cumin

2 tsp ground chili powder

1 tsp chipotle powder

1 tsp paprika

cayenne pepper to taste if you want it hotter

salt and pepper to taste

(please use all the spices liberally and to taste)

3/4 cup quinoa

1/4 cup chopped cilantro plus more to garnish

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Raw Taco Meat

16 07 2014
I have recently been adding a lot more raw food to my diet. Since I travel a lot, I am always looking for something I can take on the road to boost my nutritional intake. I came up with this taco meat made from soaked and dehydrated walnuts. You can use it in place of taco meat in a tortilla shell or a romaine lettuce leaf if you want to stick with raw. My favorite thing to do with it is simply to use it as a salad topper. I just sprinkle it over whatever salad I am having. It adds a lot of flavor plus protein. This is easy to make and will last a while.

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Grilled Vegetable and Mozzarella Salad with a Spicy Chipotle Dressing

14 03 2014

This was a lovely light summer meal. Even my teenage boys ate all the grilled squash which is a coup for me. You can adjust the spiciness of the dressing to your taste. I think the little roasted potatoes were the favorite. I used Peruvian purple potatoes but any baby potatoes will do.

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Smokin’ Digga Sauce

15 09 2013

This was a fantastic smoky hot sauce that I made to go on a tamale pie. The smokiness comes from the Chipotle peppers. Chipotles are smoked jalapeno peppers. This would be delicious as a condiment for any Mexican or South American dish or you can even mix with a bit of mayonnaise to use as a spread on sandwiches.

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Yellow Summer Squash and Corn Bisque

2 08 2010
Oh, the fun of using up random summer vegetables from a garden. I found myself with the dilemma of lots of yellow summer squash which normally does not appeal to two teenage boys. I have found a trick though in disguising vegetables. If you puree them, nobody knows what they are. So my son who swears he hates zucchini and squash ate a big bowl of this soup before I announced the main ingredient was squash. This soup is tasty and easy to make.

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Chicken and Avocado Quesadillas with Blueberry Salsa and Blueberry Balsamic Barbeque Sauce

19 06 2010
Now I never cook with chicken but I was trying to think of an easy recipe to show the goodness of this barbecue sauce at a food demo. So I gave into the Fathers who may want meat for their Father’s Day. I was on a roll to see how many recipes I could come up with to utilize my new favorite EVOO Wild Blueberry Balsamic Vinegar. I made the barbecue sauce to use as a traditional barbecue sauce, but I also thought it might go nicely with chicken quesadillas. I was right. This dish was well received at my demo today at EVOO Marketplace. This dish could also be made using grilled swordfish or even tuna.

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Shrimp Quesadilla with EVOO Persian Lime Oil and Ginger Tomato Salsa

19 06 2010
I made this quesadilla last night for dinner and blew the family’s socks off. All four agreed this was one of my better concoctions. It is a lovely combination of herbs, shrimp and the Persian Lime with an Asian style salsa. The salsa will keep for up to 2 days in the refrigerator. Enjoy.

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Zucchini, Red Pepper and Corn Enchiladas

31 03 2010
Last night I was playing with guacamole, and I thought these enchiladas would go nicely with the guacamole. They turned out great. This was the answer to some extra vegetables in my refrigerator, so don’t feel you have to use only zucchini, red pepper and corn. Experiment with other vegetables like maybe greens or broccoli. I like the smokiness that the chipotle peppers added to the dish.

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Enchilada Sauce

12 03 2010
This recipe goes nicely with the Tofu, Broccoli and Spinach Enchiladas. It is quick and easy to make using a commercial salsa.

½ onion

1 (14 oz) can whole tomatoes in juice

3 cloves garlic

3 to 4 tablespoons commercial hot salsa

1 red bell pepper, charred, peeled, stemmed and seeded (optional)

1 tsp salt

Combine all ingredients in a food processor and buzz until smooth.





Tofu, Spinach, Broccoli Enchiladas

12 03 2010
This is a wholesome enchilada recipe that is delicious made with either corn tortillas or whole wheat flour tortillas. I used the following Enchilada Sauce to cover but any salsa will work. This is great served with homemade guacamole and a dollop of sour cream or yogurt on top. Read the rest of this entry »