Posts tagged ‘Mexican inspired’

January 13, 2011

Picture of the Week

That’s right. Picture! Picture of the week. Being snowed in lends itself to wonderful opportunities to celebrate. So, we at this house created a new holiday. Mark your calendars for next year, people. Join me for next year’s Chips & Salsa Day. Boy, was it a great one.

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October 11, 2010

Happy 10.10.10, Everyone!!!

I know. It was yesterday. And I wanted to post then, when the world was still celebrating. However, there was so much to be done to prepare and celebrate the Big Day. The Historical Day. Yester Day. So I get really excited when there are things to celebrate, and the tenth day of the tenth month in the tenth year of the two thousands is no exception. I made a meal. Okay, okay. A feast. With ten different dishes. This week, we’ll go through all the dishes. Starting with the soup, which was served in the third course. (That’s right. Courses.) And the soup was delicious.

 

Can I admit something to you? I was nervous about this recipe. Really nervous. I started cooking the onions; that was fine.

But THEN, I added all the spices. And I got THIS!!! Any food that looks like worms at ANY point isn’t really going to get me overly excited about eating said food. I wasn’t excited, but rather, felt a little ill and incredibly worried that I had actually wanted B.F.C.P. and his aunt to eat such food. Okay. Be warned; this dangerous picture could upset the following: people with weary stomaches, young children, dogs, cats, elderly, anybody brave enough to scroll down.

There!! Okay. You saw it. Are you all right?!?! Now that you’ve braved the worst, you’ll have no problem, because this soup is so good. SOO good. So. Good. Really. I promise. The aroma while cooking is almost overwhelming, but the taste of the soup is perfectly balanced. AND it has salsa to go on top to give a zing and a pop. (Whoops. Accidental rhyme.)

Red Bean Soup with Salsa
Inspired by The Ultimate Book of Vegan Cooking by Tony and Yvonne Bishop-Weston

For the soup:
2 T extra virgin olive oil
1 large red onion, chopped
2 garlic cloves, chopped
2 t ground cumin
1/4 t cayenne pepper
1 T paprika
1 T tomato paste
1/2 t dried oregano
14 oz can chopped tomatoes, no salt added
2 14 oz cans red kidney beans, rinsed (I would recommend light. Although, I used one can of dark red and one can of light red for mine.)
3 3/4 c vegetable stock
Hot sauce, to taste (I used Frank’s Hot Sauce)

For the salsa:
1 avocado
1 small red onion, finely chopped
1/2 medium tomato, finely chopped
1 T chopped cilantro
juice of 1 lime

Heat oil in large, heavy pan and add onions and garlic. Cook for about 5 minutes, until softened. Add the cumin, cayenne, and paprika. Don’t feel grossed out by the worminess, because you know it’ll be okay. Cook for one minute stirring continuously but not really looking at the pan, if you can help it.

Stir in the tomato paste. (It starts to get better at this point.) Cook for a few seconds then add the oregano. Add the cans of tomatoes and kidney beans. (Up to this point, I had been using a saute pan. Now is when I transferred all the ingredients to a Dutch oven.) Then, pour in the vegetable stock.

Bring tomato and bean mixture to the boil and simmer for 15 to 20 minutes. Cool the soup slightly, then puree it in a food processor until smooth. Rinse the pan. Then pour in the smooth soup mixture. Add hot sauce. After you think about freckles then Jackson Pollock then moon craters, stir in the hot sauce and begin working on your salsa.

For the salsa:

Chop up onions into eensy bitsy pieces. This is especially good if you need an enforced cry. Then, chop cilantro and tomatoes. Then slice into your avocado, de-pit, and score to scoop out all the goodness into a small bowl. Add all the chopped ingredients. Then, top with the juice of a lime. Toss all together.

Ladle soup into bowls, and top with a little guacamole salsa in the middle of the bowl.

After ladling, pat yourself on the back for surviving such an ordeal. And get yourself a spoon to enjoy!!!

August 28, 2010

Guacamole

I’m toying the idea of a cake: Lemon Poppyseed with an accent of Raspberry or Something Jam or Preserves or Jelly. That will have to wait for another day. Today, I have guacamole!!

It’s really simple, but I didn’t realize how much I love it until I made it myself. I usually keep mine chunky, because I feel like it highlights all of the really good ingredients put into it.

Chunky

Guacamole

1 (or 2) avocados
1/3 (or 1/2) red onion, chopped
1/2 (or 1) T lemon juice
1 (or 2) small, from-the-vine tomatoes
1 (or 2) t ground cumin
optional: jalepeño, small and chopped very finely, seeds removed for less heat

Chop onion and tomatoes. Split avocado, remove seed, cut the avocado while still in the skin, and scoop out chunks with a spoon. Add lemon juice, cumin, and chopped jalepeño, (if you’re using jalepeño).

Mix together, squishing some of the avocado chunks, if you’d like. Enjoy.

The parenthetical amounts will serve about four hungry people armed with tortilla chips while the lesser amount is good for about two.

Scooped

August 25, 2010

Gazpacho

It’s summer time. Everybody needs a gazpacho recipe; I believe.

I didn’t know I needed gazpacho in my life until this summer, then, bam, delicious. It was as though someone handed me a spoon and said, “Why, yes, you CAN eat salsa from a spoon. Oh, but did I mention this is even more delectable than house salsa??”

Ah, gazpacho.

There are many ways to adjust this recipe, and the one I’m sharing with you isn’t exactly the one I used for the photos, but it’s a good one. I like recipes that adjust to what you have on hand or what you’re craving, and I encourage you to add or take away amounts (and some ingredients, but the more, the better) as you please.

Onions

Gazpacho

inspired by The Grit Restaurant Cookbook

1 sm or 1/2 large red onion, finely minced
6 large ripe tomatoes seeded and finely chopped
1 scant t minced fresh garlic
1/2 medium green bell pepper, seeded and coarsely
1/4 medium jalapeno chile, finely chopped
2 c spring or filtered water
1 (12 oz) can of diced tomatoes
1 small or 1/2 large seedless cucumber, finely shredded
Freshly squeezed juice of 2 lemons
3 T cider vinegar
1 T red wine vinegar
1 T extra-virgin olive oil
1 t hotsauce, or more to taste
2 T chopped fresh basil or 2 t dried
2 T chopped fresh parsley or 2 t dried
2 1/2 t freshly ground black pepper
3 pieces bread (country white, baguette, or whatever is on hand)
1/4 t cumin powder
1/4 t chipotle powder

Place 1/2 of prepared onion, 1/2 of prepared fresh tomato, garlic, green pepper, and chile in a food processor and puree until liquified, adding water if necessary. Add bread toward the end and pulse until the bread is incorporated into mixture. Thoroughly combine all ingredients in a large, non-metal bowl. Cover tightly and refrigerate at least 4 hours. Serve very cold in chilled bowls.