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)
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| photo from cookinglight.com |
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.
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.
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| photo from cookinglight.com |
5 tablespoons lower-sodium soy sauce
1/3 cup sugar (I used brown sugar)
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.
2 garlic cloves, crushed
1/2 cup rice vinegar
2 tablespoons lower-sodium soy sauce
1 tablespoon sugar
2 teaspoons chile paste
3 cups chopped thinly shredded napa cabbage
- Place cabbage in a medium bowl with garlic. Bring vinegar, soy sauce, sugar, and chile paste to a boil. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes.
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