Sweet Potato, Black Bean, Corn & Avocado Tacos

We seemed to have consumed our yearly intake of meat over our July 4th weekend, so when we got back home from vacation we were craving lots and lots of vegetables.  This certainly was what we were looking for.  It was delicious!  You really need to add a tomato salsa and extra lime juice to give it a bit of tang and oh my! Fabulous.  The fresh corn off the cob most certainly made it even better, but you are welcome to use frozen corn.  Though be warned that nothing compares to that crunch of fresh corn.  You can bake corn in the oven or microwave with the husk still on.  We usually do 2 cobs of corn (with the husk still on) in the microwave for 6 minutes.  Let cool and then the silk and husks come right off when you peel it.  We just slice the kernels right off the cob.  We also used feta as I like the extra flavor, but feel free to enjoy whatever cheese you like best.  Enjoy!

Sweet Potato, Black Bean, Corn & Avocado Tacos

2  lbs sweet potatoes, peeled and diced into 1/2-inch cubes

4 Tblsp olive oil, divided

1 Tblsp cumin

2 tsp paprika

1 tsp ground coriander

1/4 tsp cayenne pepper

Salt and freshly ground black pepper

1 small yellow onion, diced (1 cup)

1 clove garlic, minced

1 (14.5) oz can black beans, rinsed and drained

2 corn on the cob, cooked, and cut off cob or 1 1/2 cups frozen corn

3 Tbsp honey

3 Tbsp fresh lime juice

1/8 cup chopped fresh cilantro

Corn or flour tortillas

Romaine lettuce

Cotija or feta cheese

1-2 diced avocados

red tomato salsa or pico de gallo

lime wedges

Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss evenly to coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and salt and pepper to taste. Toss to evenly coat. Bake in preheated oven 15 - 20 minutes until tender, tossing once halfway through baking.

Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Add onion and sauté until golden brown, about 5 - 6 minutes.  Add garlic during the last mintue of sautéing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.

Serves 6

*Adapted from Cooking Classy.

Beef and Broccoli Lo-Mein

I have always loved a good saucy Asian noodle.  When I was younger Lo Mein was my go to at any Chinese take out.  Now it is a favorite with my kids too.  Something I cook that I know they will always eat. Make sure to get good quality beef since you do not want it being too chewy.  We get our grass fed and dry aged beef from the farmers market.  We can taste the difference.  Also, you can now find most of these sauces in regular grocery stores in the Asian aisle.  The chili paste usually has a green lid and comes in a small container.  The oyster sauce is a thick brown sauce and a must for this recipe.  Enjoy making your own take out!

Beef & Broccoli Lo Mein

10-12 oz uncooked spaghetti noodles

1 tsp dark sesame oil                                           1 lb flank steak, cut in strips

2 Tblsp peanut oil                                                5 Tblsp soy sauce

1 Tblsp minced ginger                                          4 Tblsp brown sugar

4 garlic cloves, minced                                         4 Tblsp oyster sauce

4 cups broccoli, cut into florets                             2 tsp Asian chili sauce w/ garlic

1 ½ cups onion, vertically sliced

Cook pasta according to directions. Drain.  Combine cooked pasta & sesame oil, tossing to coat and set aside.  While pasta is cooking heat peanut oil in large nonstick skillet over medium-high heat.  Add ginger & garlic, sauté 30 sec.  Add broccoli and onion, sauté 6 minutes.  Add steak and sauté 5 minutes or until all browned on the outside, but tender on the inside.  The steak will continue cooking after it is taken off the heat so don't overcook it.  In a small bowl mix the soy sauce, brown sugar, oyster sauce & chili paste.  Add pasta noodles to the vegetables and steak.  Stir in soy sauce mixture.  Add more oyster sauce according to how saucy you like it.  Cook 1 minute or until lo mein is thoroughly heated, stirring constantly.  Serve immediately.

Serves 5

Asparagus, Avocado and Poached Egg on Toasted Pita

Oh mercy!  This was a party in our mouths.  It was so fresh and light and the perfect dinner for a warmer evening.  When we got done, my husband and I looked at each other and said wow!  It was divine.  And I have a confession.  It was one of my first Pinterest recipes I tried.  Oh I have pinned quite a few recipes on my Pinterest account and they all look just delightful, but if I'm going to go through all the effort and ingredients I want to trust my source that it is going to be good.  Thankfully with lots of fresh ingredients and a few alterations it did not disappoint.  I hope you enjoy this as much as we did.

Asparagus, Avocado and Poached Egg on Toasted Whole Wheat Pita

4 whole wheat pita

8 eggs

2 large ripe avocados

2 medium heirloom tomatoes

14 oz (a large bunch) green asparagus

3-4 oz goat cheese

2 teaspoons Dijon mustard (Edmond Fallot is my favorite)

juice and zest from 1/2 of a lemon

1 Tablespoon red wine vinegar

fresh sprigs of thyme

freshly ground salt and pepper

Heat oven to 475*.  Fill a two quart pot a little more than halfway full with water.  Add a splash of vinegar and a pinch of salt.  Bring to a slow simmer. Meanwhile, wash asparagus and cut woody bottoms off (about 1 1/2 inches).  Place on a rimmed baking sheet.  Toss asparagus with olive oil and salt & pepper.  Roast until asparagus is bright green and fork tender, about 10-15 minutes.  Set aside.  

Start to poach the eggs.  In a very small bowl, crack one egg into it, careful not to break the yolk.  In the slow simmering water (small bubbles, not rapid ones) gently pour the raw egg into the water.  With a spoon gather all the egg whites and fold it back onto the egg yolk as it cooks.  Gently simmer for 3 minutes until the egg white is firm, but the egg yolk is soft.  You want the egg yolk partially runny so it can coat all the wonderful veggies on top of the pita.  Place the poached egg on a plate until ready to use and continue with the rest of the eggs.

Cut the tomatoes into a medium dice.  Place in a bowl.  Cut open the avocado and scoop out flesh into another bowl.  Add the lemon juice, zest, red wine vinegar, and Dijon mustard.  Mash until it is the consistency you like.  Toast the pita in the oven or toaster oven until it is crispy (but not crunchy).  Immediately after toasting pita start to assemble toasts.  

On top of toasted pita scoop 1/4 of the avocado mixture and spread around.  Place 1/4 of the roasted asparagus on top of the avocado spread.  Sprinkle 1/4 of the diced tomatoes on top of the asparagus. Crumble the goat cheese on top of the tomatoes.  Carefully place 2 of the poached eggs on top of the tomatoes.  I like to break my eggs open so it can coat the vegetables.  Sprinkle with salt & pepper and thyme sprigs.  Serve immediately.

Serves 4

*This fabulous recipe was adapted from the blog A Tasty Love Story.

Edamame, Rice and Corn Salad

This delicious salad was introduced to me by my cooking friend, Kristen Morefield.  She is a friend that is a delight to have around.  We sometimes get together for lunch or breakfast and share our leftovers and talk about all the yummy food we have been eating/making or hope to eat/make.  This salad has become a common appearance on our table.  It's fast, it's light, it's delicious!  You can also find all the ingredients at Trader Joes, which makes it easy to stock up on ingredients and pull out for a quick meal. Enjoy! I'll thank Kristen for you. :)  

Edamame, Rice & Corn Salad

Salad:

1 bag (12 oz) frozen shelled edamame

1 bag (16 oz) frozen corn or 4 corn on the cob, cooked, and kernels removed

2 1/2 cups cooked brown rice or 1 bag frozen cooked brown rice (about 2 1/2 cups)

4 oz sliced almonds

3/4 cup small diced celery

4 scallions, chopped

1 cup dried cranberries

Dressing:

6 Tblsp canola oil

3 Tblsp rice vinegar (not seasoned)

1-2 Tblsp lemon juice

Bunch of fresh basil, chopped (about 15-20 leaves)

salt & pepper to taste

Thaw edamame and corn for 30 minutes (and rice if using frozen rice) on counter top.  Mix all salad ingredients in medium bowl.  Mix all dressing ingredients in container and shake.  Pour dressing over salad ingredients and stir.  Add more salt & pepper to taste.  Serve room temp or chilled.

Serves 4-5

Strawberry Tart

Every year I take my kids strawberry picking.  There is nothing quite like being in the strawberry fields with juice dripping down your chin because you can't get enough of that taste.  According to my son he thinks the warm strawberries taste like strawberry pie.  They certainly can stand on their own with juicy sweetness! The taste is incomparable to any store bought strawberry.  They most definitely melt in your mouth.  For whatever the reason, I find great satisfaction in hand choosing every single strawberry in my basket and making sure it is the absolute best.  Now the ones my two year old picks is another story.  Since you are picking them at their peak, you better eat them fast because they won't last long.  This tart is one of our favorites to make after we have our baskets full.  It does take quite a few strawberries that are all relatively the same size, so having more on hand than the recipe calls for is ideal.  Now go get out in those fields and experience your own strawberry pie! Enjoy!

Strawberry Tart

Crust:

1 ¼ cups flour, spooned and leveled

1/2 cup (1 stick) cold butter, cut into small pieces

1/3 cup sugar 

1/4 tsp salt  

Filling:

8 oz cream cheese, softened

1/4 cup sugar

2 lbs strawberries, hulled and halved

1/8 cup apple jelly or red currant jelly

Crust:  Preheat oven to 350 degrees.  In a food processor, blend flour, butter, sugar, and salt until moist crumbs form when you pinch it together.  Transfer dough to a 9” round tart pan with a removable bottom.  With floured fingers, compress dough evenly into pan and up sides.  Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan.  Freeze crust until firm, 10-15 minutes.  Using a fork, prick crust all over.  Bake until golden, 20-25 min, pressing down gently once or twice with a spoon during baking if crust puffs up.  Cool completely in pan. (Note- Make sure you DO NOT over bake the crust.  It will get very crispy, which will be difficult to eat with the delicate strawberries.  Just make sure to take it out when it's golden.)

Filling:  In a stand mixer with paddle attachment, mix cream cheese and sugar until smooth. Spread mixture evenly in bottom of cooled baked crust (still in tart pan).  Starting from the outside of the circle, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese (alternate cut strawberry side with each circle).  In a small saucepan, heat jelly on med-low until liquefied.  With a pastry brush gently brush strawberries with jelly and let set at least 20 minutes.  Chill in pan at least 1 hour (and up to 6 hours). Remove from pan just before serving.

Serves 8

*Adapted from Everyday Food

Goat Cheese, Leeks, Asparagus, Pancetta and Shiitake Mushroom Grilled Pizza

Whew!  That title is a mouthful.  But I wanted to make sure you knew all the goodness that goes into this pizza. And since spring is in the air, which means asparagus time, I thought this pizza showcased that vegetable quite nicely.  This pizza is cooked out on the grill, which makes it relatively fast to put together and serve.  The thinner the asparagus the better.  They are much more tender and dainty on top of a pizza.  The flavor combinations on this pizza are just delightful.  I'm a big fan of goat cheese, which gives the pizza a nice tang.  Make sure to trim the woody ends of the asparagus and to thoroughly clean the leeks before chopping.  I even made a special leek post below so you know exactly how to deal with them in case you are a newby to leeks.  You may not have the truffle oil in your pantry, but having tried the pizza with and without....if you make the extra effort to find some it is well worth it.  I just ran out of my own stock so I will be searching for some too. Enjoy and get outside and grill!

Goat Cheese, Leeks, Asparagus, Pancetta and Shiitake Mushroom Grilled Pizza

Pizza Dough 

1 cup warm water (about 110*)

1/4 tsp sugar

1 Tblsp active dry yeast

1 1/2 - 2 Tblsp olive oil, plus more for bowl

3-4 cups flour, plus more for dusting

1 1/2 tsp salt

            Stir the warm water, sugar, and yeast in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. Add olive oil to yeast mixture & stir. Brush a large bowl with extra oil, and set aside. Put 3 cups flour and salt in mixer fitted with dough paddle. Add yeast mixture and mix until dough is smooth and slightly sticky to the touch. If the dough seems too sticky, add more flour 2 Tblsp at a time, mixing after each addition.

            Place dough in oiled bowl, cover with towel or plastic wrap, and let rise in warm draft free spot until doubled in bulk, about 40 minutes. Remove towel and punch down the dough. Cover and let rise again until doubled in bulk, about 30 minutes. Punch down dough again. Divide into two balls. (If not using right away, you can wrap dough in plastic wrap and refrigerate up to one day or freeze up to one month. Make sure it has thawed before using.)

            On a lightly floured work surface, flatten each dough ball into a disk. Using a rolling pin, roll out to about a 13" circle or oval.  Prep grill and begin to heat.

For Pizza

2 Tblsp olive oil, plus more for brushing

2 large leeks, white & light green parts only, halved lengthwise, rinsed well, and cut into thin slices

8 oz shiitake mushrooms, stemmed and cut into 1/4" thick slices

8 oz very thin asparagus, woody bottoms trimmed and cut into 1 ½” pieces

1/4 cup white wine (or white grape juice)

1 Tblsp finely chopped fresh thyme, plus more for garnish

Coarse salt and freshly ground pepper

8-10 ounces goat cheese

4 oz pancetta, finely chopped

Truffle oil, for drizzling (optional)

Pizza Dough (recipe below)

            Heat olive oil in a large skillet over medium heat until hot. Add the leeks, cook, stirring, until beginning to soften, about 5 minutes. Add the mushrooms and pancetta; cook until tender and juices have evaporated, about 4 minutes. Add the asparagus and wine (or grape juice); cook until the asparagus is bright green and crisp tender and wine has evaporated. Stir in thyme; season with salt and pepper. Set aside.

            Heat a grill until medium hot. Generously brush one side of the pizza dough with olive oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3-5 minutes. Quickly brush the top with olive oil; flip the crust. Top with a thin layer of cheese (the goat cheese chunks will melt as you are putting it on, and will become easier to spread once a little melted). Top with half of the asparagus mixture. Grill until the cheese is melted, the topping hot, and the crust is cooked through, 3-5 minutes more.

            Slide pizza onto cutting board. Season with salt & pepper. Sprinkle with more thyme and with a small amount of of truffle oil, if desired. Repeat and make more pizzas.

Makes enough for 2 - 13" pizzas

*Changed and adapted from Martha Stewart

Leek Preparation

Leeks are in the same family as onions and garlic.  They kind of taste like a mild version of an onion with a hint of garlic.  I love them.  Not to mention that they hold great health benefits.  You can read more about it here.  And according to Mireille Guiliano of French Women Don't Get Fat it is a great body cleanse.

Leeks grow in layers, which often trap dirt into its sheaths making it very necessary to rinse between each sheath.  The edible part of the leek is at the bottom in the white and light green portion.  So I like to take my leek and chop off the top dark green portion and then the bottom root portion.  Make sure it is in 3 to 4 inch segments so you can easily manage each one with your knife.  I then slice it vertical down the middle.  Under running water I open each layer and rinse it out starting from the outer layer working in.  Once you are sure you have gotten all the dirt out squeeze it all back together and turn over so the flat side is facing the cutting board.  You now can cut little half moons into thin slices and saute them up, which makes them nice and soft.  If left raw, they are crunchy and firm.  Enjoy your introduction to leeks.