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Wednesday, May 30, 2012

Recipe Review from 5/21/12

Did everyone have a good Memorial Day weekend?

The Husband and I found ourselves in Park Rapids with my Folks.  We camped there last year and enjoyed it enough to go again.  We brought the bikes with and fit in two rides: 13 miles on Sunday and 23 miles on Monday, both rides on the Heartland Trail (a rails to trails project). 

A couple noteworthy recipes from last week:

Chicken and Black Bean Burritos (Ckng Lght June 2012)

photo from
I simplified this recipe a bit and used rotisserie chicken from a previous dish.  I sauteed the onion and the spices, then added the chicken and beans, cooked until warm, then did "buffet" style for serving.  I liked the flavor of this and ease of prep had this on the table in about 20 minutes.   Nothing fancy, but tasty and quick.

  • 1/2 cup prechopped onion
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 3/4 pound chicken breast tenders, cut into 1-inch pieces
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons canola oil
  • 1/2 cup lower-sodium canned black beans, rinsed and drained
  • 1 garlic clove, minced   (skipped 'cause I'm lazy)
  • 2 (10-inch) flour tortillas
  • 1 ounce preshredded Monterey Jack cheese (about 1/4 cup)

  •   Cooking spray
  • 1/2 cup pico de gallo
  • 1/4 cup reduced-fat sour cream
  • Preparation
    1. Combine first 6 ingredients in a bowl; toss well.

    2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally. Add beans and garlic; cook 2 minutes or until heated, stirring frequently. Divide chicken mixture evenly among tortillas. Top each burrito with 2 tablespoons cheese. Roll up each burrito jelly-roll fashion.

    3. Heat a large skillet over medium-high heat. Coat both sides of burritos evenly with cooking spray. Place burritos in pan; cook 2 minutes on each side or until browned. Cut burritos in half. Top with pico de gallo and sour cream.

    Kate Parham,
    JUNE 2012

    Korean Beef Tacos  (Ckng Lght June 2012)
    This is a bit of a departure for me in that I rarely eat beef.  And by rarely I mean about once a year if that.  However, I had a small, organically raised, hunk of beef in the freezer that I wanted to use up.  This recipe worked perfectly with one significant modification - I pan seared rather than grilled.  I confess I haven't cleaned my grill yet this spring, it was raining, and I didn't want to futz with skewers.  This turned out very tasty - sweet/sour/hot = yum!  Use less chili paste if you don't like heat.   This fed two people with no leftovers. 

    photo from

  • 1 1/2 tablespoons chile paste (such as sambal oelek)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon dark sesame oil
  • 4 garlic cloves, minced
  • 12 ounces flank steak, sliced against the grain into thin strips (freeze 1 hour to facilitate slicing)
  • 1/8 teaspoon salt
  • Cooking spray
  • 8 (6-inch) corn tortillas  (I used flour tortillas leftover from the chicken burritos)
  • Quick Pickled Cabbage (see below)
  • 3 tablespoons sliced green onions

  • 1. Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour, turning after 30 minutes.

    2. Preheat grill to medium-high heat.   (or heat skilled over med-high heat)

    3. Remove steak from marinade, and discard marinade. Thread steak onto 8 (8-inch) skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill Saute 5-7 minutes depending on thickness on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions.

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