Grilled Corn Tacos with Zucchini Radish Pico

If I had to choose one type of food that I had to eat for the rest of my life, I'm pretty sure it would be Mexican food. You just can't go wrong with tortillas and the countless ways to fill or fry them. My girls and I spent a week with summer with my mom and my sister at her house in Oregon. While we were there, we tried some new delicious recipes . . . ones that wouldn't necessarily fly as "dinner" at my house since my husband doesn't prefer dinner dishes that don't have any beef, chicken, or fish in them. Now, I know this isn't necessarily an "authentic" Mexican dish, but I'd still classify it as Mexican-inspired dinner. And a quick and healthy one at that!

Pico Ingredients:

1 bunch red radishes

1 small zucchini

2 limes

salt and pepper

cumin

Filler Ingredients:

4 ears corn on the cob

2 Tbsp butter

1 Tbsp olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1/2 bunch cilantro (or more if you like)

1/2 cup queso cotija (crumbled)

1/4 tsp chipotle powder

12 small corn tortillas

Begin by preparing the pico. Slice the zucchini and radishes into small pieces. Salt, pepper, and cumin to taste. Add juice from one lime and mix. Set aside and let flavors soak.

For the filling: Grill 4 ears corn on the cob. When ears cool enough to handle, slice corn from the cob and set aside. Salute onion in butter and olive oil until translucent. Add garlic and let onions caramelize. Add corn on the cob and heat through. Remove from heat and add the juice of one lime, chipotle powder and cilantro. 

Heat tortillas in frying pan until they bubble. Keep in aluminum foil or tortilla warmer wrapped in a towel until ready to serve tacos. 

Fill each tortilla with a couple of small spoonfuls of the filling and pico. Top with crumbled cheese and more cilantro, if desired. Garnish with anything you like (i.e. sour cream, avocado, spicy salsa). Eat and repeat until satisfied. 

Harvest Quinoa Salad

1 small acorn squash, cut in half, scoop out the seeds and stringy center
1-2 tablespoons olive oil (plus more for drizzling) 1/4 cup finely chopped red onion
1 clove of garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup chopped uncooked kale (or greens of your choice)
splash of balsamic vinegar
1 cup cooked quinoa
drizzle of honey
1/4 cup chopped scallions
1/4 cup crumbled feta cheese (plus extra, for garnish on top)
1/4 cup dried currants
1/2 cup cilantro, chopped
a few pinches of red pepper flakes
1/4 cup toasted pumpkin seeds

In a large skillet, heat a few tablespoons of olive oil. Add the chopped onion, a bit of salt and pepper, and cook for a few minutes until it starts to become translucent. Add garlic, cumin & cinnamon and cook, stirring, until it’s fragrant but not burning. Mix in kale and cook for a few minutes until it wilts down. Turn off the heat, add a splash of balsamic vinegar, the cooked quinoa, and a good drizzle of honey and toss. Next, mix in scallions, cilantro, currants, feta and a pinch of red pepper flakes. Taste and adjust seasonings.  Scoop filling into the cooked acorn squashes, and top with toasted pumpkin seeds, more feta (if you wish), and a drizzle of olive oil and another good drizzle of honey.

Homemade Tomato Basil Soup

One of the best things about this time of year is the tomato harvest and all of the delicious things you can do with fresh tomatoes. Two of my favorites are homemade tomato sauce and homemade tomato basil soup. I've tried lots of recipes and I think I've finally fine-tuned the one I like the best. It's got the perfect balance of tomato and basil, with a hint of other veggies and spices that give it a great depth of flavor along with a bit of creaminess without the dairy. 

Here's what you'll need:

16 tomatoes

olive oil

salt

pepper

1 tsp. thyme

2 cloves garlic, minced

1 yellow onion, diced

2 celery stalks, sliced 

1 lb carrots, peeled and sliced

1 cup vegetable broth

1 cup fresh basil

a little brown sugar

1 cup almond milk

Heat oven to 450 degrees and line a cookie sheet with aluminum foil. Cut tomatoes in half lengthwise and place cut-side-up on cookie sheet. Drizzle with olive oil. Sprinkle generously with salt and pepper and thyme. Roast in oven for 45 minutes. 

While tomatoes are roasting, saute onion in olive oil until translucent, add garlic and saute (do not let the garlic blacken). Add celery and carrots and saute saute until softened. Blend sauteed veggies with vegetable broth until smooth. Set aside.

When tomatoes are finished, let them cool slightly blend them with basil in the blender until smooth. Combined blended ingredients in a sauce pan and bring to a slight boil. Add a little brown sugar to balance the tartness of the tomatoes and stir in the almond milk (or other milk of your choice). 

Garnish with Parmesan cheese and fresh basil. Serve with grilled cheese sandwiches.  

Quinoa & Veggie Stuffed Zucchini

In mid-July when we were at the height of having house guests and traveling to visit family in Wyoming, my garden started producing zucchini like crazy. I know, this is not a strange phenomenon. I didn't really have time to shred it all and freeze it and granted I could have just left them in the fridge and they would have been just fine for another week, but I had my mind set on trying out this delicious vegetarian recipe so I threw it all in a bag and hauled it to Wyoming with me and decided I could help my mom out and make a simple summer meal for the whole family. The 6 zucchinis that this recipe is for was not enough to feed my whole family so I doubled it and it turned out just perfect. And of course, I got so caught up on meeting my newest nephew that I never took a final product photo, so the process will have to do for now:

Ingredients:

2 T olive oil (or coconut oil if you prefer)

1 medium onion, diced

1 red or yellow pepper, diced

2 Roma tomatoes, finely diced

1 Tbsp thyme or 1-2 sprigs fresh thyme leaves

salt and pepper

6 medium zucchini, halved lengthwise

1 cup spinach leaves, chopped

1 cup cooked quinoa

3-4 large basil leaves

1 T. Parmesan cheese, grated

1/2 c. Mozzarella, grated

Instructions:

Preheat oven to 375. In a skillet, saute onion and pepper in oil over medium high heat. While onions and peppers are sauteing, scoop the inside flesh of the 6 zucchinis out and dice into small pieces. When onions are translucent, add tomatoes and diced zucchini cook until soft. Add thyme and salt and pepper to taste. Saute for a couple of minutes and then add spinach leaves - cook until wilted. Remove from heat and add the cooked quinoa, fresh basil, and mozzarella to sauteed ingredients and mix.

 Distribute filling evenly into halved zucchinis.

 Top with parmesan and give another generous shake of salt and pepper on top and cover with foil. Bake for 30 minutes. Remove foil and bake for 10 more minutes until cheese on top is golden

Remove from oven and serve.

Rustic Tomato Tart

I remember when I happened upon this recipe, I was chatting on the phone about food with my hungry, expectant sister and described this recipe to her. She was so excited that she had all of the ingredients on hand as I read it to her. While she made it, I was left salivating and dreaming about this delectable tart. On my next trip to the grocery store, I picked up everything I needed and my friend, Lisa, and I whipped a couple of these up along with my peach basil pizza one evening after a long day at work. Today, my tomato plants in my garden are heavy with tomatoes that I hope will ripen soon and I've been daydreaming about this delicious tart so I can make this again soon. 

Ingredients:

2-3 ripe red and yellow tomatoes cored and cut into slices 1/8 in thick

salt

1 clove garlic, finely chopped

1 Tbsp unsalted butter, melted

8 by 10 inch rectangle of frozen puff pastry, cut in half and thawed (in the fridge)

3/4 cup shredded mozzarella

4 Tbsp grated hard cheese

2 Tbsp chopped fresh basil

Olive oil for drizzling

Position rack in the upper third of the oven and preheat to 400F. Place the tomato slices on paper towels, season with salt, and let drain 30-60 min. Do NOT skip this step, it is vital as you don't want the juices from the tomatoes to make the crust soggy.

In a small bowl, combine the garlic and butter. Place the puff pastry rectangles on a baking sheet lined with parchment paper. Brush with the garlic butter and season with salt, leaving a 1/4 inch border.

Sprinkle crust with mozzarella and 2 Tbsp Parmesan. 

Arrange tomato slices on top. 

Sprinkle remaining Parmesan. 

Bake until golden  25-30 minutes. Sprinkle with basil and drizzle with olive oil. Serve right away.

Peach Basil Pizza

I made this delicious pizza last fall when the peaches were perfectly ripe and I was still harvesting basil from my garden. The recipe fell in my lap and I thought it was the perfect opporutnity to use some of the fresh ingredients that I had around. It turned out absolutely delicious and when I received a bag full of basil in my bountiful basket this week, I longed for some juicy ripe peaches. It must be spring time, cause I'm already looking forward to the yumminess that comes from fresh summertime fruits. I'll share today and you can pin or bookmark for future reference. Enjoy!

Ingredients:
1 loaf french bread, sliced in half length-wise
2 tsp olive oil
1 dash sea salt
4 ounces, sliced Brie or Mozzarella cheese
3 whole ripe peaches, pitted and sliced
1 cup balsamic vinegar
2 Tbsp fresh basil

Instructions:
Place bread on a baking sheet and brush olive oil over each half. Sprinkle with a dash fo sea salt. Top each half with cheese and peaches.

Place panin the oven and bake for 10 minutes, then turn the oven to broil and let broil for 30 seconds or until the cheese gets a tiny bit brown and bubbly.

While pizzas are baking, place vinegar in a small saucepan over medium-high heat, cook until reduced to 2 tablespoons (about 5 minutes or so).

Drizzle balsamic reduction evenly over pizza and top with basil. Cut pizza into slices and serve.

Kale Chips

Kale is one of the most nutritious foods available to us and I usually toss a leaf or two into my green smoothies (which is probably the best way to get all of the good nutrients out of it since it is blended and raw), but I thought this would be a fun and different way to prepare it and my girls agreed. They are always asking for these now.

You'll need:
1 bunch of Kale
1 tsp coconut oil
sea salt

Wash leaves and dry. Toss with oil, lemon juice and salt. Place in single layers on cookie sheet(s).

Bake at 300F for 20-30 minutes or until crispy and no moisture is left in the leaves. Watch closely toward the end of the baking time so as not to burn them. 



Butternut Squash with Garlic and Agave

Labor Day. The end of summer and the official beginning of all things fall. Even though it still feels like summer, school begins, harvests are waxing and there's all kinds of wonderful produce to use this time of year. This is another I came across on Pinterest and made the same day. It's simple, delicious, and perfect for a late weekend lunch.  The original recipe came from doorsixteen.

You'll need:

• 1 butternut squash
• 6 cloves garlic
• 2 tsp olive oil
• 1 Tbsp agave nectar (or maple syrup)
• 1/2 tsp fine sea salt
• 1/4 tsp ground black pepper

Cut squash in half and remove seeds. 

Peel and dice into 1 inch cubes.

Drizzle with oil, agave, salt, and pepper. Peel garlic cloves and add to cubed squash. Toss to coat.

Bake @400°F for 50-55 minutes (turning half way through cooking) or until squash is tender. I served it with Kale Chips and it was delicious.

*Recipe for Kale Chips coming soon.



Quick Veggie Skillet

My version of a more healthy mac-n-cheese. Is there such a thing? Well, this one has veggies and my girls devour it, so it's a bit healthier than regular packaged mac-n-cheese.


This is a recipe I found in one of my mom's quick 20-minute meals books I copied down years ago and I love it. So do my girls. When I'm in a rush for dinner, this is an easy go-to meal instead of something like mac-n-cheese.

Ingredients:

6 ounces (2 1/2 cups) uncooked dried pasta (the original recipe calls for bowtie, I use whatever I have on hand and my girls love the colorful veggie pasta so that's usually what I use).
2 tablespoons butter
1 teaspoon minced garlic (a clove or two)
2 medium zucchini, cut into 1/2 inch pieces
1 medium red onion, cut into thin wedges
1 tablespoon chopped fresh basil leaves
4 ounces (1 cup) cheddar cheese (cubed 1/2 inch)

Cook pasta according to package directions. Drain.

Meanwhile, in a 10-inch skillet, melt butter until sizzling; stir in garlic. Stir in all remaining ingredients, except cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes).

Stir in pasta. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Stir in cheese. Salt and pepper to taste.

Vegetable Wheat Soup

We had this soup at a church activity a few weeks ago and my girls devoured it. I loved that it was packed with vegetables and was healthy and have made variations of it a couple times since then. Here's some general instructions to the best of my memory:

Cook 1-2 cups of wheat grains in a crockpot with plenty of water overnight.

In a large soup pot saute:

1/2 onion, diced
2 cloves garlic, minced
1-2 roma tomatoes, diced

Add:
3 stalks celery, chopped
4 carrots, chopped

Turn up heat and add:
Chicken Broth. Bring to a boil.
Add cooked wheat.

Just before all other vegetables are finished, add veggies that cook quickly and that you don't want to turn soggy:

I added 1-2 small zucchini, chopped.
a handful of chopped cilantro

On the second go-around, I didn't have zucchini, so I added broccoli instead. And it was delicious. I was also hesitant to add cilantro as I was taking some to a friend who I wasn't sure liked cilantro, so I substituted with parsley.

This soup can be so versatile. Add any veggie you prefer and it's delicious. And hearty. And healthy. And it's so light, I wouldn't even mind having it in the summer with a salad.

One last suggestion. The first time I made the wheat, I had plenty, so I put half in the soup and froze half of it. The next time I wanted to make it, I just threw in the frozen wheat and it thawed very quickly in the boiling water. It took a whole long step right out of the process.

Salsa Mexicana con Aguacate: Mexican Hot Salsa with Avocado

I have always loved me a good batch of fresh salsa on . . . anything. And generally would make a "pico-de-gallo" mild version. But since we've moved west, I have made friends who would laugh at the thought of eating something like my "fresh salsa." They say "sin chiles, no tiene sabor!" (without hot peppers, there's no flavor!) I do still appreciate the flavor blends of pico de gallo, but I think I am finally beginning to understand that hot peppers really do give flavor . . . they're not just meant to burn your lips and throat.

A neighbor taught me how to make this delicious salsa a few days ago and Armando and I are both hooked. The first [huge] batch only lasted about 3 days and I've made about 3 batches since then.

So, this is what you'll need:

About 10 roma tomatoes
10 dried chile de arbol (you can find this in the Mexican spice section of your local grocery store)
a bunch of cilantro
1-3 cloves of garlic
a thick slice of onion
3-4 avocados
Salt (to taste)

Place about 10 Roma tomatoes in a large pot with water.


Remove the stems from the dried chiles de arbol (my neighbor explained that if you leave these on, they leave a bitter taste).


Drop the tomatoes and chiles into a pot of boiling water and leave them in just long enough so that the skins break on the tomatoes.

Put a little cold water in the blender (around a cup). Then add all of the ingredients and chop/blend until you don't see big chunks of the chile pepper.

(Note that my pictures are of me blending two tomatoes and 1 chile at first . . . I was so chicken . . . so I blended the chiles separately and added them little by little until I realized that the expert that was teaching, indeed was right. The more chile pepper, the better. We ended up putting the rest in! That's right . . . 10 peppers with 10 tomatoes!)


The consistency should be about like this...quite watery I think with just a little tomato that remains on the spoon.

Now for some flavor boost: Cilantro. My friend instructed me on choosing quality cilantro - she said "the smaller, the better!" You don't want the larger, overgrown leaves because they are so much more bitter.
Chop a bunch. Leave out the stems.

Dice the avocado to your liking. I like chunkier. Armando likes smaller. It's all up to you. The second time around, I didn't have avocados, but I still made the salsa and we ate it all up.

Dump it all in.

Stir slightly.

Serve on just about anything.

I made some for my mom and she said, she'd just like to eat it as a cold soup. I like it with chips, tostadas, jicama, tacos, enchiladas hondureñas, you name it. No matter what you eat it with, it's delicious!