The Best Grilled Fish Tacos on Home Made Blue Corn Tortillas with Mango Salsa, Cumin & Garlic Black Beans and a Healthy and Simple Cinco de Mayo Roundup.

I've lived in the Southwest most of my 30 errrr  something years. Mexico has a big influence here in the Valley of the Sun. Mexican food, style, culture and architecture are all prevalent here in the Phoenix area.

One thing I've never really understood is where the celebration of Cinco de Mayo comes from and why we celebrate it here in the States. I have many friends from Mexico or with strong Mexican roots and not a one of them have ever celebrated Cinco de Mayo. "Sure" they say, "We will hang out and have a cervesa but it's not a holiday in our book."  Part of this was said in Spanish so I'm guessing that's what they said. 

Nevertheless, it is a very good excuse to make some really good food (my favorite cuisine!) and sit out on the patio with an ice cold beverage with friends and family. 

Tonight I'm making grilled fish tacos with fresh mango-jalapeno salsa on top of home made sweet blue corn tortillas and a side of cumin and garlic black beans (not from a can) tonight for dinner. Well, my husband is doing the grilling because I've been officially banned from with in 10 feet of the ol' BBQ since the unfortunate fire the other day. See the end result on Instagram if you're there. It's not pretty.

Fine by me. It's in the triple digits out there!

Fish:

2-3 pieces fresh Tilapia fillets 

2 juicy limes

1 teaspoon olive oil

1 teaspoon cumin (eye it)

1 teaspoon chili powder (eye it)

1 teaspoon garlic powder (eye it)  

Heat your outdoor grill on medium-high. 

In a large zip lock bag place fish and all ingredients. Zip bag closed, toss to coat fish. Let sit on counter for 15 minutes.  

Place fish in a fish grill basket, discard remaining juice and bag. Grill on medium-high heat for 7-8 minutes. Flip the basket over or, using tongs, flip fish. Cook an additional 5-6 minutes until fish flakes easily with a fork.

Remove from heat.

Blue Corn Tortillas:

1 1/2 cups blue corn flour

1 cup spelt flour (can sub w regular, unbleached flour)

1 cup hot water

1 tablespoon coconut oil

1 teaspoon salt

Mix flours and salt. Add water and oil, stir to combine. Let sit aside for 20 minutes to let the ingredients incorporate. Then you will be able to tell if it need more flour or water, a tablespoon at a time. The dough should be thick and not too sticky.  

On a lightly floured surface, take small hand fulls of dough and make into a ball. Using a tortilla press, place a small square of parchment paper on the bottom side and ball of dough on top of paper. Place another small square of parchment paper on top of dough. Press firmly down on tortilla press.  I like to roll out my tortillas even thinner with a rolling pin. The tortilla press helps ensure even, uncracked tortillas.

Place tortillas one at a time onto pre-heated cast iron skillet over medium-high heat. NO OIL! 

Cook for 1 minute on first side and 30-60 seconds on other side. If your tortillas are thick you may need to cook a bit longer. 

Remove from heat and place on a towel covered plate. Place tortillas in a tortilla keeper or keep them covered with another towel until ready to eat. 

Blue cornmeal has 20% more protein and a lower glycemic index than regular cornmeal.

Spelt Flour

Spelt (Triticum Aestivum Spelt) is a shiny, dark rice shaped grain related to wheat. Spelt flour contains less gluten than normal wheat flour but it is not gluten-free. 

Substituting Spelt Flour for All-purpose Flour:Many recipes will tolerate a cup for cup substitute. As with most substitutes the end result will not be the same and you may need to experiment with quantities to get a product you are happy with.

Spelt has a nice flavor, rather sweet, and is worth trying. I've only ever tried whole grain spelt. It is less springy than wheat (less strong gluten). In a yeasted bread, spelt uses less water than wheat,

Mango Salsa

This salsa is a huge favorite of ours. It is best when made the day before and chilled overnight 

or at least 6 hours.

4 ripe mango's
1 large jalapeño
4 small sweet peppers
1/2 red onion, minced
small handful cilantro, chopped
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon white wine vinegar

Peel mango's and cut flesh away from pit. Dice into small cubes. Place in large bowl.
Carefully cut jalapeño down center and using a knife cut out seeds and white veins taking care not to touch them.
Turn jalapeño over cut side down and mince into small pieces. Throw into bowl with mango.
Add minced onion, cilantro, salt, vinegar and spices. Toss to combine.

Cover with plastic wrap and chill at least 2 hours or overnight.

2 cups dry black beans

3-5 cups water depending on your cooking method

1 yellow onion, diced

1 tablespoon cumin

1 tablespoon chili powder

1 tablespoon garlic powder

2 teaspoons salt

Soak beans overnight.

I typically use my Kuhn Rikon pressure cooker to cook all of my beans, it's my favorite kitchen toy!  I brown my onion over medium-high heat, add soaked and drained beans and 3 cups water. Turn the heat up to high and bring pressure to second ring. Lower heat to low. Cook for 12 minutes (YUP THAT'S it!) and remove from heat letting pressure drop naturally. 

Slow cooker method: Brown onions in pan add beans, 5 cups water and remaining ingredients. Cook on lowest setting for 8 hours.

Mexican Food Roundup

all from Simply Healthy Family

Typically, tamales, tostadas, tacos, nachos and enchiladas all smothered with cheeses and sour cream are served up the Mexican-American way. It's how we ruin a good thing. It kills me a little each time I see canned cheese served in a Mexican/American restaurant.  Gag!  

For a lighter and more authentic Cinco Celebration try one or all

 {lot's and lot's of good, home made food is how it's done in the Latin tradition}

of these simple recipes instead of the usual carb and cheese laden ones. 

Shrimp, Jicama and Negro Frijole Tosatadas

Simple Turkey Pozole

Last but not least, and I hate to pick favorites {unless you ask my teenager} is...............

Puerto Penasco Ceviche

Puerto Penasco Ceviche







Do you celebrate Cinco de Mayo???

If so I'd love to know how or what your traditions are!

The Best Grilled Fish Tacos on Home Made Blue Corn Tortillas with Mango Salsa, Cumin & Garlic Black Beans and a Healthy and Simple Cinco de Mayo Roundup.

Posted by admin

I've lived in the Southwest most of my 30 errrr  something years. Mexico has a big influence here in the Valley of the Sun. Mexican food, style, culture and architecture are all prevalent here in the Phoenix area.

One thing I've never really understood is where the celebration of Cinco de Mayo comes from and why we celebrate it here in the States. I have many friends from Mexico or with strong Mexican roots and not a one of them have ever celebrated Cinco de Mayo. "Sure" they say, "We will hang out and have a cervesa but it's not a holiday in our book."  Part of this was said in Spanish so I'm guessing that's what they said. 

Nevertheless, it is a very good excuse to make some really good food (my favorite cuisine!) and sit out on the patio with an ice cold beverage with friends and family. 

Tonight I'm making grilled fish tacos with fresh mango-jalapeno salsa on top of home made sweet blue corn tortillas and a side of cumin and garlic black beans (not from a can) tonight for dinner. Well, my husband is doing the grilling because I've been officially banned from with in 10 feet of the ol' BBQ since the unfortunate fire the other day. See the end result on Instagram if you're there. It's not pretty.

Fine by me. It's in the triple digits out there!

Fish:

2-3 pieces fresh Tilapia fillets 

2 juicy limes

1 teaspoon olive oil

1 teaspoon cumin (eye it)

1 teaspoon chili powder (eye it)

1 teaspoon garlic powder (eye it)  

Heat your outdoor grill on medium-high. 

In a large zip lock bag place fish and all ingredients. Zip bag closed, toss to coat fish. Let sit on counter for 15 minutes.  

Place fish in a fish grill basket, discard remaining juice and bag. Grill on medium-high heat for 7-8 minutes. Flip the basket over or, using tongs, flip fish. Cook an additional 5-6 minutes until fish flakes easily with a fork.

Remove from heat.

Blue Corn Tortillas:

1 1/2 cups blue corn flour

1 cup spelt flour (can sub w regular, unbleached flour)

1 cup hot water

1 tablespoon coconut oil

1 teaspoon salt

Mix flours and salt. Add water and oil, stir to combine. Let sit aside for 20 minutes to let the ingredients incorporate. Then you will be able to tell if it need more flour or water, a tablespoon at a time. The dough should be thick and not too sticky.  

On a lightly floured surface, take small hand fulls of dough and make into a ball. Using a tortilla press, place a small square of parchment paper on the bottom side and ball of dough on top of paper. Place another small square of parchment paper on top of dough. Press firmly down on tortilla press.  I like to roll out my tortillas even thinner with a rolling pin. The tortilla press helps ensure even, uncracked tortillas.

Place tortillas one at a time onto pre-heated cast iron skillet over medium-high heat. NO OIL! 

Cook for 1 minute on first side and 30-60 seconds on other side. If your tortillas are thick you may need to cook a bit longer. 

Remove from heat and place on a towel covered plate. Place tortillas in a tortilla keeper or keep them covered with another towel until ready to eat. 

Blue cornmeal has 20% more protein and a lower glycemic index than regular cornmeal.

Spelt Flour

Spelt (Triticum Aestivum Spelt) is a shiny, dark rice shaped grain related to wheat. Spelt flour contains less gluten than normal wheat flour but it is not gluten-free. 

Substituting Spelt Flour for All-purpose Flour:Many recipes will tolerate a cup for cup substitute. As with most substitutes the end result will not be the same and you may need to experiment with quantities to get a product you are happy with.

Spelt has a nice flavor, rather sweet, and is worth trying. I've only ever tried whole grain spelt. It is less springy than wheat (less strong gluten). In a yeasted bread, spelt uses less water than wheat,

Mango Salsa

This salsa is a huge favorite of ours. It is best when made the day before and chilled overnight 

or at least 6 hours.

4 ripe mango's
1 large jalapeño
4 small sweet peppers
1/2 red onion, minced
small handful cilantro, chopped
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon white wine vinegar

Peel mango's and cut flesh away from pit. Dice into small cubes. Place in large bowl.
Carefully cut jalapeño down center and using a knife cut out seeds and white veins taking care not to touch them.
Turn jalapeño over cut side down and mince into small pieces. Throw into bowl with mango.
Add minced onion, cilantro, salt, vinegar and spices. Toss to combine.

Cover with plastic wrap and chill at least 2 hours or overnight.

2 cups dry black beans

3-5 cups water depending on your cooking method

1 yellow onion, diced

1 tablespoon cumin

1 tablespoon chili powder

1 tablespoon garlic powder

2 teaspoons salt

Soak beans overnight.

I typically use my Kuhn Rikon pressure cooker to cook all of my beans, it's my favorite kitchen toy!  I brown my onion over medium-high heat, add soaked and drained beans and 3 cups water. Turn the heat up to high and bring pressure to second ring. Lower heat to low. Cook for 12 minutes (YUP THAT'S it!) and remove from heat letting pressure drop naturally. 

Slow cooker method: Brown onions in pan add beans, 5 cups water and remaining ingredients. Cook on lowest setting for 8 hours.

Mexican Food Roundup

all from Simply Healthy Family

Typically, tamales, tostadas, tacos, nachos and enchiladas all smothered with cheeses and sour cream are served up the Mexican-American way. It's how we ruin a good thing. It kills me a little each time I see canned cheese served in a Mexican/American restaurant.  Gag!  

For a lighter and more authentic Cinco Celebration try one or all

 {lot's and lot's of good, home made food is how it's done in the Latin tradition}

of these simple recipes instead of the usual carb and cheese laden ones. 

Shrimp, Jicama and Negro Frijole Tosatadas

Simple Turkey Pozole

Last but not least, and I hate to pick favorites {unless you ask my teenager} is...............

Puerto Penasco Ceviche

Puerto Penasco Ceviche







Do you celebrate Cinco de Mayo???

If so I'd love to know how or what your traditions are!

Pineapple Carnitas Pizza

Happy Pizza Friday! 

One of my family's favorite foods is pizza and one of my favorites is home made pizza. You just can't beat a good home cooked pizza on a pizza stone. The fresh dough and fresh ingredients of your choosing. I like to get crazy with my pizza and put stuff like eggplant and goat cheese on it but the kids have a slightly less exotic palate. 

This pizza incorporated another of our family's favorite cuisines, Mexican food. The roast was slow cooked in pineapple juice making it sheer torture waiting for it to be done while whiffs of warm pineapple floated around the house. 

Serve with an ice cold tropical margarita if your feeling festive.

The meat is moist and will make your dough soggy if you don't pre-cook it, so pop the dough onto your hot pizza stone, brush with a bit of good olive oil and bake at 400F for about 10 minutes. Remove from oven and then put your toppings on.

Topped simply with shredded Jack cheese and slices of sweet peppers this pizza was very satisfying.

I seem to have started quite a stir when I posted my shredded chicken tip  last year. I had several people asked me if it worked with beef and sure enough it does!  Again, just make sure you are using very warm or hot meat and trim as much fat from the roast as you can. If you use cold meat it can quite possibley harm your mixer, my Aunts Bosch mixer broke when we tried to shred a cold pork roast for tamales last year. 

Hot pineapple roast in......................................

shredded beef in seconds!

Serve with a side salad.

Rachel's Easy Pizza Dough Recipe(makes 2 pizzas or 1 pizza + bread sticks)

2 1/4 cup warm water
2 tsp. salt
2 1/2 tsp. sugar
4 1/2 Tbs. oil
2 tsp. dry yeast
5 2/3 cup flour
Mis salt, sugar, yeast and oil. Pour warm water over mix and stir. Add flour one cup at a time, mixing well each time, then kneed. No rising necessary. Bake 425 degrees 15-20 minutes.

Pineapple Carnitas Pizza Recipe
 PREP TIME      30 MINUTES       COOK TIME      45
Ingredients

• 2 teaspoons chili powder

• 1 teaspoon cumin

• 1 teaspoon kosher salt

• 3-4lbs. chuck roast

• 2 tablespoons canola oil

• 2 - 12oz. cans pineapple, papaya or mango juice    (I use leftover canned pineapple juice from our cottage cheese and pineapple snack) 

• 1 recipe for pizza dough

• olive oil, for brushing the dough

• 1 cup jarred tomatillo salsa, plus more for serving

• 12 ounces fresh jack cheese, shredded

• 1 yellow onion, thinly sliced and sauteed until golden

• 1 cup of sliced sweet or bell pepper

• sour cream, for serving (optional)

• guacamole, for serving (optional)

Instructions

1. Preheat oven to 300 degrees.

1. Mix the chili powder, cumin and  salt in a small bowl.

1. Rub the spice mixture on both sides of the roast.

1. Heat the canola oil in a large pot over high heat, then sear both sides of the roast until nice and brown, about 2 minutes per side.

1. Pour the juice into the pot with the meat.

1. Cover and roast for about 4 hours, until falling apart.

1. During the last 30 minutes of cooking, put your pizza stone if you have one it the oven.

1. Put hot roast in your mixer with the cookie paddle attatched and blend on speed 4 till shredded. Or use 2 forks to shred the meat then return to the juices.

1. Add tomatillo salsa and onions to the shredded roast, mix to combine.

1. Turn up the heat in your oven to 400F

1. Roll out pizza dough into a circle

1. Fold dough in half and gently transfer to your hot pizza stone, brush with a bit of olive oil.

1. Cook dough for 8-10 minutes so it will not soak up all of the juices from the meat. 

1. Remove from oven and spread the shredded roast all over pizza

1. Top with shredded Jack cheese and  peppers.

1. Bake pizza for 12-15 minutes until crust is browned and cheese is melted.

Pineapple Carnitas Pizza

Posted by admin

Happy Pizza Friday! 

One of my family's favorite foods is pizza and one of my favorites is home made pizza. You just can't beat a good home cooked pizza on a pizza stone. The fresh dough and fresh ingredients of your choosing. I like to get crazy with my pizza and put stuff like eggplant and goat cheese on it but the kids have a slightly less exotic palate. 

This pizza incorporated another of our family's favorite cuisines, Mexican food. The roast was slow cooked in pineapple juice making it sheer torture waiting for it to be done while whiffs of warm pineapple floated around the house. 

Serve with an ice cold tropical margarita if your feeling festive.

The meat is moist and will make your dough soggy if you don't pre-cook it, so pop the dough onto your hot pizza stone, brush with a bit of good olive oil and bake at 400F for about 10 minutes. Remove from oven and then put your toppings on.

Topped simply with shredded Jack cheese and slices of sweet peppers this pizza was very satisfying.

I seem to have started quite a stir when I posted my shredded chicken tip  last year. I had several people asked me if it worked with beef and sure enough it does!  Again, just make sure you are using very warm or hot meat and trim as much fat from the roast as you can. If you use cold meat it can quite possibley harm your mixer, my Aunts Bosch mixer broke when we tried to shred a cold pork roast for tamales last year. 

Hot pineapple roast in......................................

shredded beef in seconds!

Serve with a side salad.

Rachel's Easy Pizza Dough Recipe(makes 2 pizzas or 1 pizza + bread sticks)

2 1/4 cup warm water
2 tsp. salt
2 1/2 tsp. sugar
4 1/2 Tbs. oil
2 tsp. dry yeast
5 2/3 cup flour
Mis salt, sugar, yeast and oil. Pour warm water over mix and stir. Add flour one cup at a time, mixing well each time, then kneed. No rising necessary. Bake 425 degrees 15-20 minutes.

Pineapple Carnitas Pizza Recipe
 PREP TIME      30 MINUTES       COOK TIME      45
Ingredients

• 2 teaspoons chili powder

• 1 teaspoon cumin

• 1 teaspoon kosher salt

• 3-4lbs. chuck roast

• 2 tablespoons canola oil

• 2 - 12oz. cans pineapple, papaya or mango juice    (I use leftover canned pineapple juice from our cottage cheese and pineapple snack) 

• 1 recipe for pizza dough

• olive oil, for brushing the dough

• 1 cup jarred tomatillo salsa, plus more for serving

• 12 ounces fresh jack cheese, shredded

• 1 yellow onion, thinly sliced and sauteed until golden

• 1 cup of sliced sweet or bell pepper

• sour cream, for serving (optional)

• guacamole, for serving (optional)

Instructions

1. Preheat oven to 300 degrees.

1. Mix the chili powder, cumin and  salt in a small bowl.

1. Rub the spice mixture on both sides of the roast.

1. Heat the canola oil in a large pot over high heat, then sear both sides of the roast until nice and brown, about 2 minutes per side.

1. Pour the juice into the pot with the meat.

1. Cover and roast for about 4 hours, until falling apart.

1. During the last 30 minutes of cooking, put your pizza stone if you have one it the oven.

1. Put hot roast in your mixer with the cookie paddle attatched and blend on speed 4 till shredded. Or use 2 forks to shred the meat then return to the juices.

1. Add tomatillo salsa and onions to the shredded roast, mix to combine.

1. Turn up the heat in your oven to 400F

1. Roll out pizza dough into a circle

1. Fold dough in half and gently transfer to your hot pizza stone, brush with a bit of olive oil.

1. Cook dough for 8-10 minutes so it will not soak up all of the juices from the meat. 

1. Remove from oven and spread the shredded roast all over pizza

1. Top with shredded Jack cheese and  peppers.

1. Bake pizza for 12-15 minutes until crust is browned and cheese is melted.

Sopa de Almejas {Clam Soup}

Traditionally, a good Mexican meal starts with a nice bowl of soup as a first course, just after the appetizers. It can be a simple broth, accompanied with lemon or lime to be squeezed into it, some radish, onion, chili peppers and cilantro leaves for flavour. Or a more elaborated recipe, using seafood, meat, pasta, legumes and vegetables.




I made this soup because I had a bunch of clams left over from my gigantic can of clams I bought from Costco to make this Clam Pasta with White Sauce.  I didn't want to make a heavy clam chowder but I was craving a nice, hot soup. So I looked around in my pantry to see what I could come up with and found some Pomi diced tomatoes, potatoes, onion, celery and cilantro. We love Mexican food around here so I thought, why not a Mexican Clam Soup? Who says clams are only in thick chowders or Italian style dishes like Paella or Clams in Tomato and Wine broth..... oh, now I'm wanting those too.

Thanks to the addition of the potatoes, this was filling enough to be a main course for a light meal. Serve with some crusty bread for soaking up the wonderful juices if you would like.



recipe slightly adapted from Camino Florido


TIME  30 MINUTES     SERVES  6

Ingredients:

2 lbs. canned clams save the liquid since it will add more flavor to your soup
3 cups of potatoes cut in small cubes
2 cups of chopped celery
¾ of cup of chopped onion
4 Anchovy fillets (for more flavor and Omega-3's)
6 cups of seafood broth  (I just used the juice from the clams and then about 2 cups of *home made chicken broth I had frozen)
1/2 cup of finely chopped parsley
1/2 cup cilantro, finely chopped
2 cloves of garlic minced
3 tablespoons of olive oil
1 tsp cayenne pepper or chili flakes
Salt and pepper at taste
1 lemon, juiced

Preparation:

Heat a large pot and add the olive oil, fry the onion and celery, when the onion is transparent, add the garlic and anchovies. Integrate the potatoes and fry for a couple of minutes stirring continuously. Pour in the broth and clam juice. Add the clams and let it simmer covered with the lid on for 15 minutes, or until the potatoes are done yet still firm. Add cayenne, salt and pepper at taste, Add the parsley and the lemon juice. Serve immediately.

* home made chicken broth is not only tastier and healthier than the canned and boxed varieties, but it is a bit milder so it won't overwhelm your seafood dishes with chicken flavour.

Sopa de Almejas {Clam Soup}

Posted by admin

Traditionally, a good Mexican meal starts with a nice bowl of soup as a first course, just after the appetizers. It can be a simple broth, accompanied with lemon or lime to be squeezed into it, some radish, onion, chili peppers and cilantro leaves for flavour. Or a more elaborated recipe, using seafood, meat, pasta, legumes and vegetables.




I made this soup because I had a bunch of clams left over from my gigantic can of clams I bought from Costco to make this Clam Pasta with White Sauce.  I didn't want to make a heavy clam chowder but I was craving a nice, hot soup. So I looked around in my pantry to see what I could come up with and found some Pomi diced tomatoes, potatoes, onion, celery and cilantro. We love Mexican food around here so I thought, why not a Mexican Clam Soup? Who says clams are only in thick chowders or Italian style dishes like Paella or Clams in Tomato and Wine broth..... oh, now I'm wanting those too.

Thanks to the addition of the potatoes, this was filling enough to be a main course for a light meal. Serve with some crusty bread for soaking up the wonderful juices if you would like.



recipe slightly adapted from Camino Florido


TIME  30 MINUTES     SERVES  6

Ingredients:

2 lbs. canned clams save the liquid since it will add more flavor to your soup
3 cups of potatoes cut in small cubes
2 cups of chopped celery
¾ of cup of chopped onion
4 Anchovy fillets (for more flavor and Omega-3's)
6 cups of seafood broth  (I just used the juice from the clams and then about 2 cups of *home made chicken broth I had frozen)
1/2 cup of finely chopped parsley
1/2 cup cilantro, finely chopped
2 cloves of garlic minced
3 tablespoons of olive oil
1 tsp cayenne pepper or chili flakes
Salt and pepper at taste
1 lemon, juiced

Preparation:

Heat a large pot and add the olive oil, fry the onion and celery, when the onion is transparent, add the garlic and anchovies. Integrate the potatoes and fry for a couple of minutes stirring continuously. Pour in the broth and clam juice. Add the clams and let it simmer covered with the lid on for 15 minutes, or until the potatoes are done yet still firm. Add cayenne, salt and pepper at taste, Add the parsley and the lemon juice. Serve immediately.

* home made chicken broth is not only tastier and healthier than the canned and boxed varieties, but it is a bit milder so it won't overwhelm your seafood dishes with chicken flavour.

Black Bean, Jicama and Shrimp Tostadas with Avocado Creme and a Highlight on Jicama

Loving Mexican food is a no brainer. Especially if you grow up in Southern Arizona like I have and have lived and known what really authentic Mexican food truly is. I haven't found a Mexican restaurant yet that I can even tolerate. Growing up with friends who's mother's and grandmother's make home made tortillas, tamales and carnitas on a nightly routine led me to become some what of a snob regarding the complex flavors of the spices, salsas and condiments that accompany my favorite cuisine.

 So when I ask most people what their favorite thing about Mexican food is, most people will say 'Cheese of course!'.  I'm not arguing, but I have to say that IMHO most 'American' type cheeses smother the many flavors of good Mexican food and leave me with nothing but a heavy tummy and a greasy after taste. Not so appetizing.




Now, when I tell people that my favorite part of Mexican food, other than the spices of course, are the condiments such as cilantro, radish and jicama, I usually get a raised, questioning eyebrow at the least or a very distrusting smirk.

We've all had tacos in some varying form, right? The next time you make tacos, enchiladas or tostados try adding some chopped jicama or sliced radishes. I promise you that they add a whole new level to the dish. I recently stormed out  pouted like a toddler when we stopped at a small Mexican restaurant to grab some Posole' and they informed me that they were out of radish!  The nerve!

Spot Light on Jicama  [hee-kuh-muh, hik-uh-muh]

What is Jicama?

Actually part of the legume family, jicama contains a high amount of vitamin C, is low in sodium, and has no fat. It’s sweet to taste and has a crunchy, juicy texture. When purchasing jicama, make sure it’s firm, unblemished and not bruised. You can store jicama for up to 2-3 weeks in in a cool, dry place.

"Bigger is not always better"

Jicama has been cultivated in South America for centuries, and the vegetable is quite popular in Mexican cuisine. The roots can sometimes grow to be quite large, although when they exceed the size of two fists, they begin to convert the sugars that give jicama its sweet flavor into starches, making the root somewhat woody to the taste.




How to prepare Jicama:

Carefully peel off the tough outer skin with a paring knife. Use the soft, sweet, juicy flesh of jicama in salads, salsas, sandwiches or along with your other favorite veggies as a healthy snack.

My kids love it!

Jicama 'fries'






Recipe for Shrimp Tostadas

TIME    20 MIN        SERVES   6

Ingredients:

1 can black beans, drained and rinsed

2 cups baby shrimp

1/2 of a red bell pepper, finely chopped

1/4 yellow onion, minced

1/4 cup cilantro, chopped

1 cup jicama, peeled and diced

1/2 jalapeno, minced

juice of 1 lime

salt, cumin and chili powder to taste

Tostado shells

2 California avocados

1 heaping spoonful light sour cream

dash of salt

squeeze of lime juice

To Prepare:

In a large bowl combine shrimp, beans, jicama, red bell pepper, jalapeno, onion and

cilantro. Squeeze in lime juice, add spices. Toss to combine. Make avocado creme 

by mashing avocado with sour cream, salt and a squeeze of lime juice.

Serve on crispy tostado shells.

This post is linked to Cookin Canuck ~ Wake up with California Avocado

Black Bean, Jicama and Shrimp Tostadas with Avocado Creme and a Highlight on Jicama

Posted by admin

Loving Mexican food is a no brainer. Especially if you grow up in Southern Arizona like I have and have lived and known what really authentic Mexican food truly is. I haven't found a Mexican restaurant yet that I can even tolerate. Growing up with friends who's mother's and grandmother's make home made tortillas, tamales and carnitas on a nightly routine led me to become some what of a snob regarding the complex flavors of the spices, salsas and condiments that accompany my favorite cuisine.

 So when I ask most people what their favorite thing about Mexican food is, most people will say 'Cheese of course!'.  I'm not arguing, but I have to say that IMHO most 'American' type cheeses smother the many flavors of good Mexican food and leave me with nothing but a heavy tummy and a greasy after taste. Not so appetizing.




Now, when I tell people that my favorite part of Mexican food, other than the spices of course, are the condiments such as cilantro, radish and jicama, I usually get a raised, questioning eyebrow at the least or a very distrusting smirk.

We've all had tacos in some varying form, right? The next time you make tacos, enchiladas or tostados try adding some chopped jicama or sliced radishes. I promise you that they add a whole new level to the dish. I recently stormed out  pouted like a toddler when we stopped at a small Mexican restaurant to grab some Posole' and they informed me that they were out of radish!  The nerve!

Spot Light on Jicama  [hee-kuh-muh, hik-uh-muh]

What is Jicama?

Actually part of the legume family, jicama contains a high amount of vitamin C, is low in sodium, and has no fat. It’s sweet to taste and has a crunchy, juicy texture. When purchasing jicama, make sure it’s firm, unblemished and not bruised. You can store jicama for up to 2-3 weeks in in a cool, dry place.

"Bigger is not always better"

Jicama has been cultivated in South America for centuries, and the vegetable is quite popular in Mexican cuisine. The roots can sometimes grow to be quite large, although when they exceed the size of two fists, they begin to convert the sugars that give jicama its sweet flavor into starches, making the root somewhat woody to the taste.




How to prepare Jicama:

Carefully peel off the tough outer skin with a paring knife. Use the soft, sweet, juicy flesh of jicama in salads, salsas, sandwiches or along with your other favorite veggies as a healthy snack.

My kids love it!

Jicama 'fries'






Recipe for Shrimp Tostadas

TIME    20 MIN        SERVES   6

Ingredients:

1 can black beans, drained and rinsed

2 cups baby shrimp

1/2 of a red bell pepper, finely chopped

1/4 yellow onion, minced

1/4 cup cilantro, chopped

1 cup jicama, peeled and diced

1/2 jalapeno, minced

juice of 1 lime

salt, cumin and chili powder to taste

Tostado shells

2 California avocados

1 heaping spoonful light sour cream

dash of salt

squeeze of lime juice

To Prepare:

In a large bowl combine shrimp, beans, jicama, red bell pepper, jalapeno, onion and

cilantro. Squeeze in lime juice, add spices. Toss to combine. Make avocado creme 

by mashing avocado with sour cream, salt and a squeeze of lime juice.

Serve on crispy tostado shells.

This post is linked to Cookin Canuck ~ Wake up with California Avocado

Cinco de Mayo Eats, Last chance to Win 2 Give Away's and Fabulous Finds!

The weekend is almost here and the weather is gorgeous! It's time to get outside and have a BBQ, picnic or take a hike. Or maybe you're feeling rather industrious and you are going to do some spring cleaning or create something artsy and fabulous? As for me, I'll be working on Saturday. That's what I get for being in health care. My oldest son used to always ask me why do you have to work on the weekends and on Holidays? *sighhh, 'Some one has to do it.' Same goes for policemen/women, fire fighters and our friendly barristers at Starbucks. Where would we be without any of them working on the weekends?

Make these Veggie Skillet Nachos this weekend for Cinco de Mayo!

or this simple ceviche.....

click on the 'Mexican food' link on the right hand side of this blog for more healthy and delicious

Mexican food fav's.

I also wanted to remind you all that today is the last day to enter the fabulous give aways here on Simply Healthy Family. The links to the give aways are on the right hand side of this blog. Please share them with everyone you know by clicking the share buttons right below each post and also at the very bottom of your screen.

Fun Finds I came across this week:

The perfect hideout here

Refreshing new way to create and display your child's handy work  here

Beautiful handmade macrame' necklace to show off your culture here

Mandatory weekend kitchen organization project here

Cute DIY up-cycled kids place mats here

If you'd like to see more of my bright ideas and fun finds, follow me on Pinterest, here.


What are you doing this weekend? Any fun projects we should know about?

Do you celebrate or cook anything fun for Cinco de Mayo?


If you'd like to see Simply Healthy Family on  babble's Top Mom Bloggers of 2011 I'd really appreciate if you simply clicked 'like this' 
here.

{Gwen}

Thank you so much for all of your votes for my humble little blog.

Cinco de Mayo Eats, Last chance to Win 2 Give Away's and Fabulous Finds!

Posted by admin

The weekend is almost here and the weather is gorgeous! It's time to get outside and have a BBQ, picnic or take a hike. Or maybe you're feeling rather industrious and you are going to do some spring cleaning or create something artsy and fabulous? As for me, I'll be working on Saturday. That's what I get for being in health care. My oldest son used to always ask me why do you have to work on the weekends and on Holidays? *sighhh, 'Some one has to do it.' Same goes for policemen/women, fire fighters and our friendly barristers at Starbucks. Where would we be without any of them working on the weekends?

Make these Veggie Skillet Nachos this weekend for Cinco de Mayo!

or this simple ceviche.....

click on the 'Mexican food' link on the right hand side of this blog for more healthy and delicious

Mexican food fav's.

I also wanted to remind you all that today is the last day to enter the fabulous give aways here on Simply Healthy Family. The links to the give aways are on the right hand side of this blog. Please share them with everyone you know by clicking the share buttons right below each post and also at the very bottom of your screen.

Fun Finds I came across this week:

The perfect hideout here

Refreshing new way to create and display your child's handy work  here

Beautiful handmade macrame' necklace to show off your culture here

Mandatory weekend kitchen organization project here

Cute DIY up-cycled kids place mats here

If you'd like to see more of my bright ideas and fun finds, follow me on Pinterest, here.


What are you doing this weekend? Any fun projects we should know about?

Do you celebrate or cook anything fun for Cinco de Mayo?


If you'd like to see Simply Healthy Family on  babble's Top Mom Bloggers of 2011 I'd really appreciate if you simply clicked 'like this' 
here.

{Gwen}

Thank you so much for all of your votes for my humble little blog.

South Western Chickpea Burgers on Portobellos with Creamy Adobe Sauce

A spicy twist to chickpea burgers. These aren't for sissy's. Sweet, spicy and smokey Chipotle peppers in Adobe sauce give these some serious personality


Let me just start by saying that this was the best meal I have ever had. Do I say that a lot? Well, this time I mean it. I've had chickpea burgers and falafel several times in the past and I love them. Usually however, it's all about the toppings or garnishes since chickpea burgers/falafel are very mild and usually slightly dry in texture. Like in Greek falafel pitas, the cucumber, tomatoes and tahini sauce are what makes them so yummy IMHO. Well, I suppose that the garnishes in this dish are exceptionally amazing but the burgers themselves were so flavorful and perfect I have been up the last several nights in anticipation of sharing them with you.

I hope someone out there actually tries these babies and loves them as much as we did. Let me know! Mamma knows South West flavors!

I have to admit that the portobello mushrooms and adobe sauce were what made this completely over the top fantastic for me. If you don't like mushrooms *sighhh then of course you could use a whole grain bun or pita, or just wrap it in lettuce and stuff it with veggies. If you've never had Chipotle peppers in Adobe sauce, now's your chance! They are super spicy and smokey and freaking amazing! Just don't dip your finger into the sauce like I did and stick it in your mouth, Ouch! I thought I was going to start throwing flames from my throat! I couldn't help it, they smell so dang good.




First, using home made bread crumbs is mucho importante. The boxed variety are old and dry and tasteless.
It's so simple to make your own. Just leave a few pieces of your favorite bread out on the counter for a few hours or overnight. Throw into your food processor and pulse a few times. I make a small batch and keep it in a mason jar in my freezer. If your making just enough for a recipe, you could always use your coffee grinder for quick bread crumbs.


I have to tell you, I know everyone says you can't use a blender as a food processor, but my Ninja blender kicks butt! I use it for everything. It has 3 blades so foods are always blended super smooth and perfect consistency. Also, it has 3 speeds and a pulse button for stuff like bread crumbs, nuts and dried fruit. Just thought I'd get the word out in case your in the neighborhood for a new blender.

Oh sweet smokey Chipotle Peppers in Adobe sauce, how I love you so.

Mix with sour cream to cool them off.

Chipotle peppers are actually smoked jalapeno peppers. Adobe sauce typically is
a tomato puree, paprika, salt, onions, oil, vinegar, garlic, bay leaves and oregano.
Not for sissy's! These babies pack a punch. I L.O.V.E. them.
Mix with sour cream to cool them off.

Mix 2-14oz. cans of Garbanzo Beans (chick peas), 1-4 oz. can diced green chiles, small handful of chopped cilantro or parsley, 1 Organic, Free-Range egg, 1 cup bread crumbs, 1 tablespoon lime juice, 1/4 teaspoon salt in a bowl. Mix with a spoon to combine. Add more bread crumbs if needed.

 Heat a grill pan over medium high heat. Spray lightly with oil. Form small patties with your hand and place on pan. Let me tell you a little trick I've learned. Don't smash the patties while they are like this-soft side up. Wait until you flip them, then lightly press with a spatula. These 'burgers' are moist and will stick to your spatula and fall apart if you try to press them before they've been flipped. Also, when flipping them over, go against the grill 'bumps'. They flip much easier this way. Sensitive little guys aren't they?

Using a grill pan makes these cook up much better I think. It allows the moisture to escape a little
so they don't fall apart and finish crisp with pretty grill lines. ;)

Serve on a grilled Portobello mushroom if you please and garnish with avocado, lettuce, green onion and of course Chipotle Peppers in  Adobe Sauce blended with sour cream.

Don't like the heat? Got kids?
These burgers are just as good on a whole grain bun with fork smashed Avacado.

Yeilds  10-12 Patties      TIME  20 MINUTES

You Will Need:

For the Burgers:


2- 14 oz. cans garbanzo beans (chick peas), drained
1- 4 oz. can diced green chiles
1 cup home made bread crumbs plus more if needed
1 Organic, Free-Range egg
1 small handful cilantro or parsley, chopped
1 tablespoon lime juice
1/4 teaspoon salt
If your not going to use Chipotle peppers, add 1 teaspoon chile powder + 1 teaspoon cumin




Garnishes:


Portobello Mushroom caps, wipe clean with wet towell
Avacado, sliced or smashed
Green Onions, sliced
sour cream
6 oz. can of Chipotle peppers in adobe sauce, blended with 1 cup of light sour cream








Putting them together:




In a food processor or blender, combine chick peas, 1/2 of the green chiles, lime juice, cilantro, salt and spices if using. Pulse just a few times till blended but not pureed. You want them slightly chunky.
Transfer to a bowl and add egg and bread crumbs. Mix with a spoon till combined.

Heat a grill pan over medium-high heat. Spray lightly with oil. Brush a little bit of oil over both sides of Portobello and ssprinkle with salt. Grill for 3-4 minutes on each side. Remove from pan and set aside.


Meanwhile, put Chipotle peppers and 1 cup sour cream into blender. Blend until smooth. Transfer to a small bowl.


Using your hands, make small patties with the bean mixture and place them on the pan. Let cook for 4 minutes until browned. Using a spatula and going against the grill bumps, gently flip them over. Cook another 3-4 minutes. Remove from heat and place on mushroom or bun. Top with garnishes and sauce.

South Western Chickpea Burgers on Portobellos with Creamy Adobe Sauce

Posted by admin

A spicy twist to chickpea burgers. These aren't for sissy's. Sweet, spicy and smokey Chipotle peppers in Adobe sauce give these some serious personality


Let me just start by saying that this was the best meal I have ever had. Do I say that a lot? Well, this time I mean it. I've had chickpea burgers and falafel several times in the past and I love them. Usually however, it's all about the toppings or garnishes since chickpea burgers/falafel are very mild and usually slightly dry in texture. Like in Greek falafel pitas, the cucumber, tomatoes and tahini sauce are what makes them so yummy IMHO. Well, I suppose that the garnishes in this dish are exceptionally amazing but the burgers themselves were so flavorful and perfect I have been up the last several nights in anticipation of sharing them with you.

I hope someone out there actually tries these babies and loves them as much as we did. Let me know! Mamma knows South West flavors!

I have to admit that the portobello mushrooms and adobe sauce were what made this completely over the top fantastic for me. If you don't like mushrooms *sighhh then of course you could use a whole grain bun or pita, or just wrap it in lettuce and stuff it with veggies. If you've never had Chipotle peppers in Adobe sauce, now's your chance! They are super spicy and smokey and freaking amazing! Just don't dip your finger into the sauce like I did and stick it in your mouth, Ouch! I thought I was going to start throwing flames from my throat! I couldn't help it, they smell so dang good.




First, using home made bread crumbs is mucho importante. The boxed variety are old and dry and tasteless.
It's so simple to make your own. Just leave a few pieces of your favorite bread out on the counter for a few hours or overnight. Throw into your food processor and pulse a few times. I make a small batch and keep it in a mason jar in my freezer. If your making just enough for a recipe, you could always use your coffee grinder for quick bread crumbs.


I have to tell you, I know everyone says you can't use a blender as a food processor, but my Ninja blender kicks butt! I use it for everything. It has 3 blades so foods are always blended super smooth and perfect consistency. Also, it has 3 speeds and a pulse button for stuff like bread crumbs, nuts and dried fruit. Just thought I'd get the word out in case your in the neighborhood for a new blender.

Oh sweet smokey Chipotle Peppers in Adobe sauce, how I love you so.

Mix with sour cream to cool them off.

Chipotle peppers are actually smoked jalapeno peppers. Adobe sauce typically is
a tomato puree, paprika, salt, onions, oil, vinegar, garlic, bay leaves and oregano.
Not for sissy's! These babies pack a punch. I L.O.V.E. them.
Mix with sour cream to cool them off.

Mix 2-14oz. cans of Garbanzo Beans (chick peas), 1-4 oz. can diced green chiles, small handful of chopped cilantro or parsley, 1 Organic, Free-Range egg, 1 cup bread crumbs, 1 tablespoon lime juice, 1/4 teaspoon salt in a bowl. Mix with a spoon to combine. Add more bread crumbs if needed.

 Heat a grill pan over medium high heat. Spray lightly with oil. Form small patties with your hand and place on pan. Let me tell you a little trick I've learned. Don't smash the patties while they are like this-soft side up. Wait until you flip them, then lightly press with a spatula. These 'burgers' are moist and will stick to your spatula and fall apart if you try to press them before they've been flipped. Also, when flipping them over, go against the grill 'bumps'. They flip much easier this way. Sensitive little guys aren't they?

Using a grill pan makes these cook up much better I think. It allows the moisture to escape a little
so they don't fall apart and finish crisp with pretty grill lines. ;)

Serve on a grilled Portobello mushroom if you please and garnish with avocado, lettuce, green onion and of course Chipotle Peppers in  Adobe Sauce blended with sour cream.

Don't like the heat? Got kids?
These burgers are just as good on a whole grain bun with fork smashed Avacado.

Yeilds  10-12 Patties      TIME  20 MINUTES

You Will Need:

For the Burgers:


2- 14 oz. cans garbanzo beans (chick peas), drained
1- 4 oz. can diced green chiles
1 cup home made bread crumbs plus more if needed
1 Organic, Free-Range egg
1 small handful cilantro or parsley, chopped
1 tablespoon lime juice
1/4 teaspoon salt
If your not going to use Chipotle peppers, add 1 teaspoon chile powder + 1 teaspoon cumin




Garnishes:


Portobello Mushroom caps, wipe clean with wet towell
Avacado, sliced or smashed
Green Onions, sliced
sour cream
6 oz. can of Chipotle peppers in adobe sauce, blended with 1 cup of light sour cream








Putting them together:




In a food processor or blender, combine chick peas, 1/2 of the green chiles, lime juice, cilantro, salt and spices if using. Pulse just a few times till blended but not pureed. You want them slightly chunky.
Transfer to a bowl and add egg and bread crumbs. Mix with a spoon till combined.

Heat a grill pan over medium-high heat. Spray lightly with oil. Brush a little bit of oil over both sides of Portobello and ssprinkle with salt. Grill for 3-4 minutes on each side. Remove from pan and set aside.


Meanwhile, put Chipotle peppers and 1 cup sour cream into blender. Blend until smooth. Transfer to a small bowl.


Using your hands, make small patties with the bean mixture and place them on the pan. Let cook for 4 minutes until browned. Using a spatula and going against the grill bumps, gently flip them over. Cook another 3-4 minutes. Remove from heat and place on mushroom or bun. Top with garnishes and sauce.

Simple, Fantastic Pozole!

 If only a picture could speak a million words.... is that how the saying goes?

Leftover turkey dreams about being turned into this spicy, beautiful soup. Pozole is one of my most cherished meals. I've only made it a couple of times from scratch because to make it authenticly requires a lot of prep work and an attention span that I seem to have temporarily traded in for  breaking up major LEGO disputes, tending to owie after owie and wiping noses. Basically just keeping 4 kids alive all day is my full time job right now.


As I mentioned earlier, we were lucky enough to enjoy T-Day dinner at our parents homes this year. I couldn't however pass up the opportunity for a turkey of my very own. And so roast I did. A big, beautiful, organic turkey that had a spa day treatment.  Rubbed in herbs and virgin olive oil then.....  I'll post that next, stay tuned.  Christmas turkey's are all the rage!


As I was saying, the leftover turkey possibilities were dangling above my head at night as did sugar plum fairies years ago. Pozole was numero uno on my 'must have' list this year and I vowed had no choice due to previous stated excuses but to make it simple, make it fast and most importantly not sacrificing the authentic flavour I so adore!

Mission Accomplished my Friends!

You Will Need:

2-3 cups cooked Turkey, chopped

1- 29 oz. can Hominy ( about 2 cups)

1- 28 oz. can *Enchiladas Verde's  ( green )

4 cups Organic Chicken broth

1 small yellow onion, chopped

2 cloves garlic, minced

1/4 cup cilantro, chopped

1 tablespoon Mexican Oregano ( use regular if you don't have)

sliced radishes for garnish, lots of radish!

lime wedges, lots of lime!

optional garnishes: chopped green cabbage .. mmmmm
sliced jalapenos ... oh yeah
low-fat sour cream .. for the kiddos 

Putting it All Together: 

In a large stock pot over med-high heat, saute onion for 4 minutes. Add garlic, saute 1 minute more. Add broth, stirring to incorporate browned bits. Add enchilada sauce, hominy, turkey, cilantro and oregano. Reduce heat and simmer till warmed through, about 10 minutes. Ladle soup into bowls, squeeze lime juice into.Garnish with a small handful of very thinly sliced radish ( my favorite part!), a small bit of chopped cabbage and jalapenos if your feelin feisty! Ole'!

 Ice cold cerveza optional but highly recommended!

Nope, there's nothing missing. That's it! Enjoy!

*If you'll be serving this to small children or for those of you who don't like any spiciness, I recommend Hatch's mild  Enchilada Verde sauce. Otherwise, I recommend Las Palmas Enchiladas verdes sauce.

                     

 

Simple, Fantastic Pozole!

Posted by admin

 If only a picture could speak a million words.... is that how the saying goes?

Leftover turkey dreams about being turned into this spicy, beautiful soup. Pozole is one of my most cherished meals. I've only made it a couple of times from scratch because to make it authenticly requires a lot of prep work and an attention span that I seem to have temporarily traded in for  breaking up major LEGO disputes, tending to owie after owie and wiping noses. Basically just keeping 4 kids alive all day is my full time job right now.


As I mentioned earlier, we were lucky enough to enjoy T-Day dinner at our parents homes this year. I couldn't however pass up the opportunity for a turkey of my very own. And so roast I did. A big, beautiful, organic turkey that had a spa day treatment.  Rubbed in herbs and virgin olive oil then.....  I'll post that next, stay tuned.  Christmas turkey's are all the rage!


As I was saying, the leftover turkey possibilities were dangling above my head at night as did sugar plum fairies years ago. Pozole was numero uno on my 'must have' list this year and I vowed had no choice due to previous stated excuses but to make it simple, make it fast and most importantly not sacrificing the authentic flavour I so adore!

Mission Accomplished my Friends!

You Will Need:

2-3 cups cooked Turkey, chopped

1- 29 oz. can Hominy ( about 2 cups)

1- 28 oz. can *Enchiladas Verde's  ( green )

4 cups Organic Chicken broth

1 small yellow onion, chopped

2 cloves garlic, minced

1/4 cup cilantro, chopped

1 tablespoon Mexican Oregano ( use regular if you don't have)

sliced radishes for garnish, lots of radish!

lime wedges, lots of lime!

optional garnishes: chopped green cabbage .. mmmmm
sliced jalapenos ... oh yeah
low-fat sour cream .. for the kiddos 

Putting it All Together: 

In a large stock pot over med-high heat, saute onion for 4 minutes. Add garlic, saute 1 minute more. Add broth, stirring to incorporate browned bits. Add enchilada sauce, hominy, turkey, cilantro and oregano. Reduce heat and simmer till warmed through, about 10 minutes. Ladle soup into bowls, squeeze lime juice into.Garnish with a small handful of very thinly sliced radish ( my favorite part!), a small bit of chopped cabbage and jalapenos if your feelin feisty! Ole'!

 Ice cold cerveza optional but highly recommended!

Nope, there's nothing missing. That's it! Enjoy!

*If you'll be serving this to small children or for those of you who don't like any spiciness, I recommend Hatch's mild  Enchilada Verde sauce. Otherwise, I recommend Las Palmas Enchiladas verdes sauce.