Lemony Whole Wheat Chips

May 23rd, 2011 § 0 comments § permalink

010

Serves 4

Ingredients

10-12 whole wheat tortillas, cut into 3 inch triangles
1 tablespoon fresh parsley, chopped
1 tablespoon canola oil
Juice of 1 lemon
Salt

Directions

Preheat oven to 350°F. Cut tortillas and place in a large bowl. In a separate small bowl mix the parsley, oil, lemon juice and salt, mix well and then toss over tortillas. Lay tortillas flat on a baking sheet (lined with parchment) and place in the oven and cook for about 7-10 minutes or until golden brown.

Rock Shrimp Tacos

May 4th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 pound rock shrimp
Juice of 1 lime
12 teaspoons cumin
½ cup fresh cilantro
Salt
Oil
Cherry tomatoes
Corn or whole wheat tortillas
Avocado
Radish Salad Garnish

DIRECTIONS

In a small mixing bowl, place shrimp, lime juice, salt and cumin, and mix. Let stand for 5-10 minutes. Strain, reserving liquid. In the meantime, make the radish salad. In a medium skillet, heat a small amount of oil, and sauté shrimp until cooked through, or about 3 minutes. Add liquid, and reduce. To warm tortillas, heat directly over gas stove flipping each few seconds or heat on a flat cast iron pan. Serve tacos with cherry tomatoes and avocadoes, and season with maldon salt. Garnish with radish salad.

Picado de Rabano (Radish Salad)

Serves 4-6

INGREDIENTS

1 bunch (about 12) radishes, sliced thin
¼ cup fresh cilantro leaves, chopped fine
Juice of 2 limes
Salt

DIRECTIONS

In a small mixing bowl, combine radishes, cilantro and lime juice; mix well, and season with a generous amount of salt (preferably a flake salt like maldon). Allow to sit about 5 minutes before serving.

Vegetable, Bean, and Cheese Burritos

November 30th, 2010 § 0 comments § permalink

Serves 8

Ingredients

2 tablespoons canola oil
1 medium white onion, chopped medium
1 red bell pepper, chopped medium
1 poblano pepper, chopped medium
1 jalapeño pepper, seeded and chopped fine
1 medium tomato, chopped medium
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
½ cup white rice
1 cup water
1½ cups pinto beans, black beans, red beans, or your choice of beans (pre-cooked or canned)
1 cup cilantro leaves
8 large whole wheat flour tortillas
1 to 2 cups Monterey Jack cheese

Directions

Preheat oven to 375°F.

In a large sauté pan, heat oil over medium high heat. Sauté onions and peppers, 5 to 7 minutes. Add tomatoes, spices, and rice, cook 3 minutes. Next, add water and cook for about 10 to 15 minutes or until rice is cooked. Add beans, cook, allowing the mixture to remain moist. Remove from heat, and add cilantro leaves. To assemble burritos, place tortilla flat on cutting board or flat surface and add 3 to 4 tablespoons of vegetable bean mixture. Top with cheese. Wrap in a burrito style and place on a baking sheet. Continue until finished with tortillas. Bake burritos for about 10-15 minutes or until warm and cheese has melted.

Artichoke Pesto with Parmesan Tortilla Chips

November 30th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

For Dip

2 (15-ounce) cans of artichoke hearts, drained
2 cloves garlic, chopped
½ cup fresh basil leaves, chopped
2 tablespoons walnuts, toasted
¼ cup parmesan cheese, grated
Juice and zest of 1 lemon
2 tablespoons extra virgin olive oil
Salt

For Tortilla Chips

4 whole wheat tortillas, each cut into 8 triangles
Extra-virgin olive oil
Maldon sea salt
¼ cup parmesan cheese

PREPARATION

Preheat oven to 450°F.

Place the artichokes, garlic, basil, walnuts, cheese, lemon juice, and zest in food processor. Puree, and slowly pour in oil until blended. Season with salt, and set aside.

Place tortilla triangles on a baking sheet and coat lightly with olive oil and season with salt and a sprinkling of cheese. Bake for 5 to 8 minutes or until toasted. Serve immediately with dip.

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