Red Chili Parsley Chimichurri

November 18th, 2012 § 0 comments § permalink

Makes 1 ½ cups

Ingredients

1 cup fresh parsley leaves, chopped
½ cup fresh oregano leaves, chopped
4 cloves garlic, chopped fine
1 medium red shallot, chopped fine
Juice and zest of 1 lemon
1 fresh red chili, chopped fine, seeds and all
½ cup avocado oil or olive oil
¼ cup red wine vinegar (good quality)
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon cracked black pepper

Directions

Mix together all ingredients and let stand for at least two hours before serving.

Roasted Carrot & Parsnip, Beef & Sundried Tomato Tacos with Red Chili Parsley Chimichurri

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

1 pound skirt steak
2 medium carrots, cut into thin 2 inch strips
2 medium parsnips, cut into thin two inch strips
½ medium white onion, halved and sliced
½ cup sundried tomatoes, chopped fine (good quality ones)
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon black pepper, cracked
1 teaspoon cumin
1 teaspoon cumin seeds
¼ cup fresh parsley leaves, chopped fine
Avocado oil or canola oil
Whole what tortillas
Red Chili Parsley Chimichurri (recipe follows)

Directions

Preheat oven to 375° F.

Season the skirt steak with a little salt, pepper, and cumin and set aside. In a medium bowl toss together the carrots, parsnips, onions, sundried tomatoes and spices with the oil until the items are mixed and coated with the oil. Lay the vegetable mixture across a baking sheet and place. Bake for about 20 minutes until the vegetables are just about tender. Place the skirt steak across the top of the vegetables and bake for another 8 minutes, 4 minutes per side or until desired cook stage. Take out of the oven, let the meat rest for a few minutes and then slice it up in thin slices. Heat up the whole wheat tortillas on a gas grill. Place some meat and some vegetables on the tortilla and drizzle on some Chimichurri over the top!

Red Chili Parsley Chimichurri

Makes 1 ½ cups

Ingredients

1 cup fresh parsley leaves, chopped
½ cup fresh oregano leaves, chopped
4 cloves garlic, chopped fine
1 medium red shallot, chopped fine
Juice and zest of 1 lemon
1 fresh red chili, chopped fine, seeds and all
½ cup avocado oil or olive oil
¼ cup red wine vinegar (good quality)
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon cracked black pepper

Directions

Mix together all ingredients and let stand for at least two hours before serving.

Roasted Cauliflower & Spinach Whole Wheat Tacos with Tomatillo Sauce

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 tablespoons olive oil
1 tablespoon cumin
2 teaspoons cumin seeds
1 teaspoon salt
1 tablespoon lime juice
1 teaspoon lime zest
2 cups cauliflower florets (bite size)
1 medium red onion, halved and sliced
2 cups baby spinach
Whole wheat tortillas
Sharp cheddar cheese (I use a local raw jalapeno)
Lime Wedges or tomatillo sauce ( I used my frozen tomatillos from the summer, which I freeze whole in zip lock bags)

Directions

Preheat oven to 375° F.

Whisk together the oil, spices, salt, lime juice and zest and mix together with cauliflower florets. Place on a baking sheet and bake until tender and slightly browned about 35 minutes. In a sauté pan heat a little olive oil and sauté red onions for a few minutes, add the roasted cauliflower and baby spinach and sauté until the spinach is wilted but not overly cooked. Heat the tortillas up on a gas stove (preferably) or in the oven. Place a few spoonfuls of the cauliflower mixture in each tortilla and top with grated cheese. Squeeze a little lime juice on it along with tomatillo sauce and serve!

Dried Cherry Mole Sauce

November 18th, 2012 § 0 comments § permalink

Makes 2 cups

2-3 dried ancho chilies
2 dried guajillo chilies
2-3 cloves garlic
1 medium yellow onion
½ cup raw almonds
3 whole cloves
1 tablespoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 tablespoons sesame seeds
¼ cup raw pumpkin seeds
1 teaspoon salt
½ cup dried cherries
2 tablespoons duck fat or pumpkin seed oil
1 cup duck stock
1 ounce dark chocolate, chopped

Directions

Preheat oven to 425ËšF.

In a large bowl combine, chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame seeds, and pumpkin seeds, salt and dried cherries and toss with duck fat. Place in oven and allow the ingredients to char a bit about 5 minutes, watch it carefully. Place all charred items in a medium saucepan and add the stock. Bring to a boil and reduce heat, simmer for 20 minutes or until all items are soft. Take off heat and add chocolate pieces. Place in blender and blend until smooth.

Jamaican Jerk Pulled Chicken and Sweet Turnip Tacos & Cotija Cheese

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

½ a medium yellow onion, chopped fine
2 cloves garlic, chopped fine
½ tablespoon fresh ginger, peeled and chopped
½ habañero pepper, deseeded and chopped
½ tablespoon lime zest
½ tablespoon orange zest
½ teaspoon allspice, ground
½ teaspoon nutmeg, freshly grated
½ teaspoon cinnamon, freshly grated
½ tablespoon black pepper, ground
½ teaspoon salt
1½ tablespoons brown sugar
1½ tablespoons fresh thyme leaves
3 tablespoons canola oil
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons apple cider vinegar
2 chicken breasts, chopped large
2 medium turnips, cubed small
1 ½ cups, chopped turnip greens
Cotija cheese, fresh and crumbled
Jamaican Mango Pepper Sauce
Quinoa Tortillas

Directions

Pre-heat oven to 375°.

In a large bowl mix together all ingredients except chicken, pepper sauce and tortillas until well-mixed. Place the chicken chunks into the sauce mixture and marinate for at least a few hours and up to overnight. Arrange the mixture on a large baking sheet and place in the oven to roast. Roast for about 30 minutes or until the turnips are tender and the chicken is done. Shred the chicken chunks and mix together well. Place some of the chicken and turnip mixture on warm quinoa tortillas ( I heat my tortillas up on my gas stove right over the open flame!), then place a little cotija cheese and pepper sauce on the top.

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