Thursday, March 10, 2011

Beef and Mushroom Tacos with Avocado Salad

This recipe had me at 'Avocado Salad'. I love all things avocado and Mexican! It was so good. Chad said it tasted like a taco crossed with a Philly cheese steak. What a great way to describe it. YUM! 
I found this recipe in Everyday with Rachael Ray. 

3 tablespoons olive oil
1 lb. ground beef
1 onion; chopped
2 jalapeno chiles; stemmed, seeded and finely chopped
Salt and pepper
2 avocados; cubed
1/4 cup fresh lime juice (1 1/2 limes)
8 ounces sliced white mushrooms
3 cloves garlic' thinly sliced
Flour tortillas

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the beef, half the onion and jalapenos; season with salt and pepper. Cook until the beef is browned and onions are softened. Transfer to a bowl; reserve the skillet.

Meanwhile, in a large bowl, combine the remaining onion, avocados and lime juice; season with salt and pepper.

In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and garlic; season with salt and pepper and cook until golden. Stir in the beef mixture and warm through.
Prepare the tortillas to your liking and stuff with beef mixture topped with avocado salad.

Wednesday, March 2, 2011

Arroz Congri (Cuban Rice and Black Beans)

Last weekend my family and I went to one of our new favorite restaurants, Reds on the River. I ordered their special Ropa Vieja (which is essentially braised beef over rice with black beans.) Their version of the dish was topped with a poached egg. YUM! It was soooo good! Maybe I will attempt to recreate it one day. Anyways, I saw this recipe for Cuban rice and beans and it sounded good and easy enough for me to try. I am glad I did! It was healthy and flavorful. LOVED IT! 

2 teaspoons olive oil
1 green pepper; chopped
1 red pepper; chopped
1 small onion; chopped
2 cloves garlic; minced
1 cup uncooked long grain rice
1 - 15 ounce can black beans - don't drain
1 1/2 cups water
1/2 teaspoon cumin
1 bay leaf
Salt and pepper to taste
Rotisserie Chicken; shredded
Avocado; chopped

In a medium sized pot, heat oil on medium heat. Add onions, peppers and garlic. Saute until soft; about 5 minutes. 
Add rice, beans, water, cumin, bay leaf and salt and pepper.
Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the liquid and just barely skims the top of the rice.
Cover reduce heat to low and simmer 20 minutes (don't peak- the steam is what cooks the rice.) After 20 minutes, shut off the flame and let sit covered for another 5 minutes. 
Top with chicken and avocado. 

Recipe adapted from here.

Tuesday, March 1, 2011

Three Bean Chili

Another Abs cookbook recipe - "Three Amigos Chili". Quick, flavorful and healthy! We topped the chili with crushed, baked tortilla chips, reduced-fat Mexican cheese blend and a spoonful of Greek yogurt (sour cream substitute). 

1 tablespoon olive oil
1 small onion; diced
1 lb ground turkey
1 can (14.5 oz) diced tomatoes with jalapenos
1 can (10.5 oz) chickpeas; rinsed and drained
1 can (10.5 oz) black beans; rinsed and drained
1 can (10.5 oz) kidney beans; rinsed and drained
1 can (14 oz) low-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon cinnamon (I used about 1/16 teaspoon)

Heat the oil in a large saucepan over medium-low heat. Add the onion and cook until soft, about 3-5 minutes. Add the turkey and cook, breaking up with a wooden spoon, until browned; drain (if desired).
Add the tomatoes with juice, beans, broth and spices. Stir and bring to a boil, then reduce the heat and simmer for 20 minutes.
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