Ceviche Tacos

RECIPE TO TRY - haven't made
We ate this at Extra Virgin and LOVED it.  Found this copy cat recipe and figure that we'll make it someday.

Ceviche Tacos
Recipe from restaurant Extra Virgin

3 Tbsp each fresh lemon lime, and orange juice
1 tsp aji amarillo paste
1 C. chopped sushi grade tuna
1 tsp olive oil
1/2 C. peeled, diced jicama
1/4 C. each chopped cilantro and scallions
1 Avocado, diced
1/2 tsp minced jalapeno pepper
1 large taro root

Whisk juiced together with aji amarillo paste. Set aside. Coat tuna with olive oil, hen sprinkle with salt and pepper.  Add sauce. Stir in jicama, cilantro, scallions, avocado, and jalapenos.  Refrigerate.

Cut taro root into 12 thin slices.  Cut into circles with a large round cookie cutter.  Using a taco shell press or the underside of a large spoon, fry in 350 degree vegetable oil until crispy and golden brown., about 45 seconds.  Set on paper towels, season with salt, then cool.  Fill with ceviche.

Roasted Beet Salad

Roasted Beet Salad
Recipe from Spilling the Beans
Serves 4 to 6

1/4 Cup pecan pieces or halves, toasted
1 1/2 lb beets, about 3 medium
1/2 Cup wild (or brown) rice
1 to 2 chard or kale leaves, tough rib removed and remainder chopped
2 Green onions, sliced
1 Cup cooked chickpeas or half of 19 oz can, rinsed and drained
5 oz soft goat cheese (or feta)
(can also add boiled eggs and/or chopped pistachios)

Dressing:

1/3 Cup olive oil
2 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
2 Tbsp maple syrup
1 Garlic clove, crushed
Salt and pepper to taste

Preheat the oven to 425.  Scrub the beets and wrap them individually in tin foil.  Place on a rimmed sheet and bake until tender when pierced with a knife, 1 to 1 1/2 hours.  Remove from the oven and let cool.  When cool enough to handle, slip the skins off the beets (or leave them on if they're thin), and cut the roast beets into bite-sized chunks.

Bring the rice to a boil in a medium saucepan with 2 cups of water.  Turn down to a simmer, cover, and cook for 35 minutes.  Turn the heat off and let the rice rest covered on the stove for another 10 minutes.  At this point some but not all of the rains will have split open. If you prefer all the grains open, let it rest for another 5 to 15 minutes.  Drain and let cool.

To make dressing:
Combine the dressing ingredients in a small jar and taste for seasoning, it will be a little sweeter than most vinaigrettes.  In a medium bowl, toss the beets, chard, onions, chickpeas, cooled rice, and dressing.  Transfer to a shallow dish or platter and chill until ready to serve.  Scatter with pecans and bits of goat cheese right before serving.

Mulligatawny Soup

Mulligatawny Soup
Serves 6-8

1 Small roasted chicken (rotisserie chicken works well)
1 Onion
Canola or olive oil
2 Carrots, peeled and chopped
2 Celery stalks, chopped
1 Jalapeno pepper, seeded and finely chopped
3 Garlic cloves, crushed or chopped
1 Tbsp grated fresh ginger
1 Tbsp curry paste or powder
1 tsp ground cumin
2 Cups cooked chickpeas or 19 oz can rinsed and drained
1 tsp salt
14 oz can coconut milk (optional)
1 Tart apple (such as Granny Smith), cored and finely chopped or diced

Steamed rice, for serving
Chopped fresh cilantro and/or peanuts, for garnish (optional)

Pull the meat off the roasted chicken, discarding the skin and putting the carcass and bones into a saucepan.  Set the meat aside and just barely cover the carcass with water.  Peel the onion and add the outer layers of skin to the pan.  Bring to a simmer and cook for about half an hour.  Strain into a bowl or pot and set aside.  You should have 4-6 cups of stock.

Meanwhile, chop the onion and saute it in a drizzle of oil in a large soup pot set over medium high heat.  Add the carrots, celery, jalapeno, garlic, and ginger and cook for a few minutes, until soft.  Add the curry paste, cumin, and chickpeas and cook for another minute or two.  Add the chicken stock, salt, and chopped chicken and bring to a simmer.  Cook for about 10 minutes, then add the coconut milk and apple and heat through.

Put a scoop of rice into each bowl and ladle the soup over top.  If you like, sprinkle with cilantro and/or chopped peanuts.

Curried Sweet Potato, Carrot, and Red Lentil Soup

Curried Sweet Potato, Carrot, and Red Lentil Soup
Recipe from Spilling the Beans
Serves 6

Canola or olive oil
1 Onion, chopped
1-2 Garlic cloves, crushed
1 Tbsp grated fresh ginger
1/2 Cup dry red lentils
1 Medium sweet potato, peeled and cut into chunks]
1 Carrot, peeled and chopped
2 tsp curry paste or powder
4 Cups chicken or vegetable stock
Salt to taste
1/2 to 1 Cup half and half (optional)
Plain yogurt or sour cream, for serving (optional)
Cilantro, chopped, for serving (optional)

In a large saucepan, heat a drizzle of oil over medium high heat.  Saute the onion, garlic, and ginger for about 5 minutes, until the onion is soft.  Add the lentils, sweet potato, carrot, curry paste, stock and salt, along with a cup of water.  Bring to a boil, then turn the heat down, cover and simmer for 30 minutes or so until the vegetables are very tender.  Add the cream, if you are using it, and use a handheld immersion blender to puree the soup right in the pot.  Taste and adjust seasonings if needed.  Serve immediately or cool and refrigerate to reheat when you want it.  Serve hot, with a dollop of yogurt or sour cream and cilantro, if you like.

Chana Masala

Chana Masala
Recipe from Spilling the Beans
Serves 6

Canola or olive oil
1 Onion, chopped
1 Jalapeno or other small chili pepper, seeded and chopped
3-4 Garlic cloves, crushed or chopped
1 Tbsp grated fresh ginger
1 tsp paprika
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp salt
1/4 tsp turmeric
3 Tomatoes, chopped
1/4 Cup chopped fresh cilantro (stems too)
1 Cup chicken, vegetable, or beef stock or water
4 Cups cooked chickpeas, or 2-19 oz cans, rinsed and drained
(Finlinson addition:  Yellow squash, diced.  Saute with other veggies)

Steamed rice or couscous, for serving.
Extra cilantro, for serving (optional, leave out the stems)

Drizzle a generous amount of oil into a large, heavy skillet set over medium high heat.  Saute the onion for a few minutes, until soft; add the jalapeno, garlic, and ginger and cook for another few minutes, until everything is soft and fragrant.  Add the paprika, cumin, coriander, garam masala, salt, and turmeric and cook for another minute.  Add the tomatoes and cilantro and cook for about 5 minutes, breaking up the tomatoes with a spoon.  Add a little of the water or stock if the pan is too dry.  When the tomatoes are breaking apart, add the stock and chickpeas, bring to a simmer, turn the heat down low, and cover.  Cook for about 30 minutes, until everything is nice and soft and the sauce has thickened.  Serve immediately over rice, scattered with extra cilantro, or cool and refrigerate for a day or two for a little better flavor (good leftover meal), then reheat.

Red Lentil and Sweet Potato Curry

Red Lentil and Sweet Potato Curry
Recipe from The Bean Book
Serves 4-6

Canola or olive oil
1 Onion, chopped
1 Jalapeno pepper, seeded and finely chopped
1 Tbsp grated fresh ginger
3 Garlic cloves, crushed
2 tsp curry paste or powder
1 tsp ground cumin
1 tsp turmeric
1/2 tsp salt
1 Medium dark-fleshed sweet potato, peeled and cut into 1/2 inch chunks
1/2 Cup dry red lentils (can use brown lentils but precook in water for 20 minutes prior)
14 oz can coconut milk
1 Cup water
1 Cup packed baby spinach leaves

Steamed rice, for serving

In a large, heavy skillet, heat a drizzle of oil over medium high heat.  Saute the onion for about 5 minutes, until soft; add the jalapeno, ginger, garlic, curry paste, cumin, turmeric, and salt.  Cook for a few more minutes.  Stir in sweet potato, lentils, coconut milk, and water; bring to a simmer, then cover, turn the heat down to medium low, and cook for about 20 minutes, until the potato is tender.  Uncover the skillet and tear in the spinach; stir, replace the lid, and cook for another minute or two, just until the spinach wilts.  Serve immediately, over rice.

Tilapia with Cilantro Cream Sauce

Tilapia (or Salmon) with Cilantro Cream Sauce
(or use other white fish)
Serves 4

1 1/2 lbs tilapia fillets
1 Tbsp melted butter
Salt and pepper
1 Tbsp olive oil
2 clove garlic, finely minced
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 cup heavy cream
1 Tbsp lime juice
1/2 Tbsp white winegar
Salt and pepper, to taste

Rice (brown and wild rice are my favorite), cooked
Vegetables (such as green beans, yellow squash, carrots, red pepper), in small cubes and cooked

Heat oil in a small saucepan over medium heat; saute the garlic and onion for 1 to 2 minutes.  Add cream and bring to a simmer.  Simmer for about 3 to 4 minutes to reduce slightly.  Stir in cilantro, lime juice, and salt and pepper to taste.  Simmer for about 1 minutes longer.  Set aside or refrigerate until nearly serving time.

Heat oven to 375.  Line a baking pan with foil; spray with nonstick cooking spray.  Brush fillets lightly with butter; arrange in baking pan.  Sprinkle lightly with salt and pepper.  Bake the fish for 20 to 25 minutes, or until the tilapia is cooked through.

Arrange rice on plate.  Place fish and vegetables on top.  Drizzle with cream sauce.

Fish Tacos

Fish Tacos
Recipe from Martha Stewart Living
Serves 4

1 lb boneless, skinless tilapia fillets, cut into 2 inch pieces
2 Tbsp extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup sour cream

1 cup fresh cilantro
1 small white onion, finely chopped

1 lime, half finely zested and juiced, half cut into wedges
Hot sauce, such as Tabasco
12 corn tortillas
1/2 small head red cabbage (or regular cabbage), thinly sliced


Heat broiler, with rack in highest position.  Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper.  Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.

Meanwhile, in a small bowl, combine sour cream, cilantro, onion, lime zest and juice, and a few dashes hot sauce.  Season with salt and pepper.  Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes.  Divide fish evenly among tortillas and top with cabbage. Serve with lime sour cream and lime wedges.

Stuffed Acorn Squash

Stuffed Acorn Squash
Recipe from Martha Stewart Living
Serves 4

2 acorn squash (1 lb each) halved crosswise, seeded, and bottoms trimmed to lie flat, salt and pepper
3 Tbsp olive oil, divided
1/2 lb cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 tsp dried thyme
1 cup long-grain white rice
2 cup grated Parmesan (2 oz)

Preheat oven to 450.  On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tbsp oil, and turn cut sides down.  Cover sheet tightly with foil and roast until tender, about 35 minutes. (Time may be increased if cooking more than 2 squash).

Meanwhile, in a medium straight-sided skillet, heat remaining 2 tbsp oil over medium-high.  Add mushrooms, onion, and thyme; season with salt and pepper.  Saute until mushrooms are golden, 8 minutes.  Add rice and broth and bring to a boil; cover and reduce heat to low.  Cook until liquid is absorbed.  20 minutes.

Remove squash from oven and heat broiler.  Carefully scoop out 2-3 tbsp flesh from each squash half and stir into rice; season with salt and pepper.  Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.  (Or mix in cheese and then sprinkle a little on top for looks.)

Cheese Steaks with Peppers

Cheese Steaks with Peppers
Recipe from Martha Stewart Living
Serves 4

1 Tbsp plus 1 tsp vegetable oil, divided
1 Medium yellow onion, thinly sliced
2 small red bell peppers, thinly sliced
Salt and pepper
1 lb minute steak (top round or top sirloin), cut into thin strips
1/2 cup evaporated milk
1 tsp Dijon mustard
1 cup shredded provolone (4 oz)
4 hoagie rolls, split

In a large skillet, heat 1 tbsp oil over medium.  Add onion and peppers and season with salt and pepper.  Cook, stirring until softened, about 10 minutes.  Transfer to a plate.  Add remaining teaspoon oil to skillet and increase heat to medium-high.  Add steak, season with salt and pepper, and cook, stirring, until cooked through, 2-3 minutes.

Meanwhile, in a small pot, heat evaporated milk and Dijon over medium until hot.  Remove from heat and whisk in provolone until smooth.  Season with salt and pepper.  Divide steak and vegetables among rolls and drizzle with sauce.

Mexican Corn on the Cob (2 recipes)

Spicy Corn on the Cob
Recipe from Picky-Palate.com

Fresh Corn on the cob
Mayonnaise
Cholula hot sauce
Salt and Pepper

Spread the mayo on the corn on the cob. Then roll it around in the Cholula. Then sprinkle it with dashes of salt and pepper.

A Different Recipe:

Elote: Mexican Style Corn on the Cob
Recipe by Our Best Bites

4 ears corn
3 T mayo
2 T sour cream
1/4-1/2 t lime zest
1/2 t fresh lime juice
1/4 t cayenne pepper (optional)
1/4 t chili powder
tiny pinch kosher salt
1 C crumbled Cotija Cheese* (use fresh parmesan or queso fresco if you can't find Cotija)

Cook corn (however you like). While cooking corn, prepare the rest of the ingredients. Grate cheese with a fine grater and put on plate. In a small bowl, mix sour cream, mayo, some zest from the lime, the lime juice from the lime, chili pepper, cayenne, and salt. When corn is cooked and hot, spread the sauce over the corn and roll in grated cheese. If desired, sprinkle with a little extra chili powder and squeeze a little extra lime juice.

Sticky Rice and Mango Dessert

Sticky Rice and Mango Dessert
Recipe from thai-laos-food.blogspot.com

*Great way to use up left over sticky rice. Below is another recipe I haven't tried but may be better than this one. But it uses un-cooked sticky rice.
*Thoughts: Tastes MUCH better when rice portion is warm and is served with ice cream. Also, a little goes a long way, this is really filling so don't overfill your bowl.

1 Cup coconut milk
1/4 to 1/2 cup sugar
3 Cups cooked sticky rice
1 Ripe mango (I think you could use other fruit also)
1/2 teaspoon coconut extract (optional-our own addition to recipe)
Dash of nutmeg (optional-our own addition)
Ice Cream (highly recommended-our own addition)

In a pot, over medium heat, add coconut and sugar. Stir until sugar dissolves. Add sticky rice and stir until coconut milk absorbs into sticky rice. Remove from heat and cool to room temperature. Remove skin of mango and cut into bit size pieces and discares the pit. Dish sticky rice with mangos on top.


Another recipe to try:

Mango Sticky Rice
Recipe from about.com

1 cup sticky rice
1 3/4 cups water
1-2 ripe mangos, cut into bite-size pieces or 1 pkg frozen mango
1/4 cup + 1 Tbsp. brown sugar (or maple syrup)
1 can good-quality coconut milk
1/4 tsp. + pinch of salt
2 tsp. coconut flavoring (optional)
1 tsp. vanilla
2 tsp. cornstarch dissolved in 2 Tbsp. water

1. Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.
2. Do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
3. Bring to a gentle boil, then partially cover with a lid allowing some steam to escape. Turn the heat down to medium-low.
4. Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
5. Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.
6. To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).
7. Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.
8. Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.
9. There are 2 ways to serve this dessert:

• Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.)
• For "saucier" rice: Add rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart the larger lumps, but leaving smaller lumps/chunks). Now add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and sauce.
  

Easy Cherry Cheesecake (or other fruit) (RECIPE TO TRY)

Easy Cherry Cheesecake
Recipe from Breta Finlinson

1/4 Cup lemon juice
1 Can sweetened condensed milk
9-10 Inch graham cracker crust, baked and cooled
1 Can fruit filling (or fresh fruit mixed with sugar and mashed)

Beat together lemon juice and sweetened condensed milk and pour into the cooked graham cracker crust. Top with filling and let chill in the fridge.

Stratton's German Chocolate Cake (RECIPE TO TRY)

Stratton's German Chocolate Cake
Recipe from Macie Stratton

1 pkg. white cake mix
1 pkg. instant chocolate pudding
2 c. milk
1/4 c. flour
3 egg whites

Separate the egg whites and yolks. Save the yolks for later. Beat the egg whites until fluffy (have stiff peaks). Mix the other ingredients together then gently fold the egg whites into the mixture. Pour into a greased 9 x 13 pan and bake at 350 for 30-35 min.

Frosting:

3 egg yolks
1 c. canned milk
1/2 c. butter
1 1/2 c. sugar
1 1/2 c. coconut
nuts (optional)

Beat ingredients well. Cook for 12 min. or until thick. Add coconuts and nuts (we like pecans or walnuts). Spread frosting on the cake after it has cooled.

Afton's Fresh Peach Pie (RECIPE TO TRY)

Afton's Fresh Peach Pie
Recipe from The Mormon Family Cookbook

1 Baked pie shell
3 Large peaches
2 Soft peaches
1 Cup sugar
2 Tablespoons cornstarch
1/2 Cup water
1 teaspoon almond extract
2 Tablespoons butter

Slice the three large peaches into baked pie shell. If the peaches are very juicy, lighly brush the pie shell with soft butter before adding peaches. In a small saucepan, mash the soft peaches; add sugar, cornstarch, and water. Cook over medium heat to boiling point, stirring constantly. Boil 1 minute, or until thick and clear. Remove from heat and add almond extract and butter. Pour over peaches in pie shell and chill for several hours until set. Serve with whipped cream, if desired.

Mango Ice Cream Balls (Jackie's & TLC's) (RECIPE TO TRY)

*I may do a mix of the two recipes...make them small scoops with half vanilla ice cream and half mango ice cream (instead of sorbet) and cover it with the chocolate covering instead of peanuts. Then again, it does sound good to crush some peanuts, roll the ball around the peanuts, and then cover with chocolate!

Mango Ice Cream Balls
Recipe from Jackie Williamson

Vanilla ice cream
Mango Sorbet
Chocolate covered peanuts
Raspberry sauce (optional topping)

Scoop round balls of vanilla ice cream and balls of mango sorbet. Place in freezer to harden. Cut each kind in half and then press a half of vanilla with a half mango. Refreeze. In a food processor, blend chocolate covered peanuts until well ground. Roll each ball in the nut mixture and refreeze. To serve, cut the ball in half so you get both types of ice cream. Good with raspberry sauce.

...a different option to try...

Chocolate Covered Mango and Vanilla Ice Cream Bomb
Recipe from TLC's Take Home Chef (Curtis Stone)

Ingredients:

2 One-quart vanilla bean ice cream
1 Large ripe mango peeled, pitted, coarsely chopped
11 Ounces dark chocolate (70% cocoa solids), chopped
1 1/3 Cups heavy whipping cream

Method:

To assemble the ice cream bomb:

Allow 1 quart of vanilla ice cream to soften slightly until it is semi-firm and a spoon can be moved through it, being careful not to melt the ice cream completely. Spread the softened ice cream over the bottom and sides of a 2½-quart stainless steel bowl so that you have a 1-inch layer of vanilla ice cream.

Freeze the stainless steel bowl of vanilla ice cream for 1 hour or until it is hard. Puree the mango in a blender until smooth. Using the back of a ladle, push the mango puree through a fine-meshed strainer and into a large bowl.

Soften the remaining 1 quart of vanilla ice cream then stir it into the mango puree. Remove the stainless steel bowl of vanilla ice cream from the freezer and spoon the mango ice cream into the center. Cover with plastic wrap and freeze for 3 hours or until the ice creams are completely firm.

Place a wire rack atop the bowl of ice creams, and invert the bowl onto the rack. Set the rack atop a baking sheet. Using a hot moist towel, gently wipe the sides and bottom of the bowl (the heat from the hot towel will allow the bowl to be easily separated from the ice cream.

Allow the ice cream to release from the bowl and fall onto the rack. Return the ice cream bomb to the freezer and freeze again until it is firm on the outside.

Meanwhile, to make the chocolate cover:

Stir the chocolate in a metal bowl set over a saucepan of simmering water until melted and smooth. Heat the cream in a small saucepan over medium heat until it nearly simmers. Slowly stir the cream into the chocolate. Remove from the heat and allow the chocolate sauce to cool to room temperature.

Once the ice cream bomb is firmly set, remove it from the freezer and place it (still on the rack atop the baking sheet) on the counter. Working quickly, poor the room temperature chocolate sauce over the ice cream bomb, allowing it to drip down over the bomb and cover it completely. Be sure the chocolate sauce is at room temperature when you pour it over the bomb or else it will melt off of the ice cream.

Immediately return the chocolate-covered bomb to the freezer for about 5 minutes or until the chocolate covering is firm. Using a large palette knife, transfer the bomb to a serving plate. Cut into wedges.

Magleby's Lemon Pepper Shrimp (RECIPE TO TRY)

Magleby's Lemon Pepper Shrimp
Recipe from Jackie Williamson

Shrimp
1/2 Cup olive oil
2 Tablespoons lemon pepper

Thread shrimp on skewers. Bring a large pot of water to a boil and place shrimp in boiling water for 30 seconds, or until pink. Drain shrimp. Mix olive oil and lemon pepper together and brush on shrimp. Grill.

Cinnamon Knots (RECIPE TO TRY)

Cinnamon Knots
Recipe from Jackie Williamson

24 Texas Rhodes Rolls
1/2 Cup butter
1 Cup sugar
1-2 teaspoons cinnamon

Thaw the rolls. Roll into a snake 6-8 inches long. Melt butter and put in a shallow pan (such as a pie pan). Mix sugar and cinnamon and put in another shallow dish. Dip each roll in the butter and then in the cinnamon sugar. Tie in a knot. Place on a baking sheet and bake at 350 for about 15 minutes, or until golden.