Monday, May 30, 2016

Chopped Mexican Salad with Roasted Peppers, Corn, Tomatoes & Avocado

I can't believe it's been 7 months since my last post.  Ooops!  Guess I have a lot of catching up to do.  :)


Let's start off with this delicious and fresh salad.  I found this recipe in a Fine Cooking Fresh magazine from 2008.  Nothing needed to be adjust for gluten/dairy free diet and it tastes amazing!  This is salad is a great side salad to any grilled meat.  We've served it with ribs but it could also be used as an appetizer and eaten with tortilla chips.  Even my 8 year old gobbled this up!

Make sure you give yourself some time, the corn and peppers need to roast in the oven for 20 minutes.

Ingredients:
2 large orange peppers
2 ears fresh corn (you can used canned corn if you are short on time)
1 tbsp olive oil
1 small clove garlic
3 Tbsp lime juice
3 Tbsp orange juice
2 tsp finely chopped shallot
1 Tbsp honey
3/4 tsp cumin seeds, toasted and finely ground (I just just used cumin powder)
1/4 cup olive oil
2 large firm ripe tomatoes, cored, seeded and cut into a small dice
1 small jicama, peeled and cut into small dice (I left this out b/c the jicama I bought tasted off, would add next time)
2 large firm ripe avocados, peeled, pitted and cut into a small dice
1 can 15 oz black beans, drained and rinsed
1/4 cup coarsely chopped fresh cilantro

Directions:

Roast the peppers and corn:  Preheat oven to 425 degrees.  Line cookie sheet with aluminum foil.  Cut the peppers in half lengthwise and remove the stem, seed core, and ribs.  Put the pepper halves on the baking sheet, cut side down.  Husk the corn and put the ears on the baking sheet.  Drizzle the oil over the peppers and corn and rub it around to coat them evenly.  Sprinkle the corn with salt and pepper.  Roast in the oven until the peppers are soft, slightly shriveled and browned, about 20 minutes.  Rotate the corn occasionally as it roasts.

When the vegetables are done, let them rest until cool enough to handle.  Scrape away the pepper skin and cut the flesh into 1/2 inch dice.  Cut the corn kernels away from the cob.

Make the vinaigrette:  Mince and mash the garlic to a paste with 1/4 tsp salt.  In a medium bowl, whisk the garlic paste with the lime and orange juices, shallot, honey and toasted ground cumin.  Slowly add the oil in a thin stream, whisking until well blended.  Season to taste with black pepper and more salt and honey if you like.

Assemble the salad:  Place peppers, corn, tomatoes, jicama, avocados, and place beans in a small platter or other wide shallow serving dish.  Sprinkle with the chopped cilantro.  You can allow each guest to pour the vinaigrette on their own plate or drizzle the vinaigrette over the salad platter before serving, which is what I did.

Enjoy!!


Sunday, November 8, 2015

Sweet Potato Pizza


A family member sent me this recipe when I first found out that I couldn't eat gluten anymore.  It's from iFOODreal.com and if you love sweet potatoes, definitely give this a try.  Whether you eat gluten or not.  Mine didn't turn out like pizza though.  I felt it was more like a eggplant parmesan but with sweet potatoes instead of the eggplant.  Seriously delicious though.  I ate half the pan in one sitting!

Below has the changes to the recipe that I made.  To see the original, click here.  

Ingredients:
3 sweet potatoes
1 tbsp olive oil
1 garlic clove, minced
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
2.5 oz mozzarella cheese (to keep this dairy free I used Vegan Gormet Shreds, melts nicely)

Toppings: really whatever you like, here is what I did
1/2 pound ground sausage
handful chopped broccoli (not sure I'd add this again with the meat)
sliced mushrooms
cooking spray
3/4 cup pizza sauce

Directions:
Preheat oven to 450 degrees.  Spray baking tray with cooking spray.  Wash and dry sweet potatoes.  Cut off the ends.  Slice each potato lengthwise into 1/8 of an inch thick slices.  I tried using my mandoline for these but really struggled getting them sliced all the way through.  So I ended up doing most of them by hand.  Put in a large bowl and toss with olive oil, garlic, paprika, salt and pepper.  

Lay potato slices in a single layer, making sure they overlap by 1/8 of an inch.  

Add your veggies.  Spray the veggies with cooking spray and sprinkle with salt and pepper.  Bake for 20 minutes.  


While the potatoes and veggies are in the oven, start cooking your sausage until completely cooked through.  

After the sweet potatoes have been baked for 20 minutes, pull them out and sprinkle with a handful of your cheese.  Drizzle tomato sauce on top.  Sprinkle turkey pieces and cover with remaining cheese.  Return pizza to oven and broil on hight for 8-10 minutes until cheese is bubbly.  

Cut into slices and serve. 

Mine did not hold together enough to be able to pick it up and eat it with your hands.  We ate ours with a knife and fork.  The next day, while cold, it was much easier to pick up and eat with your hands.  This was a great dinner and would even be good served as an appetizer.  I am looking forward to making this again and playing with the toppings.  Yum!

Enjoy!