Recipe Creation: Cherry Tomato + Avocado Quinoa + Fried Egg

I often struggle to get a nice dinner on the table when I am just cooking for myself. Now that I have a little one crawling around, I usually alternate between throwing avocado or almond butter on toast and calling it a day.  However, this dish is just as perfect for one as it would be for many and it only takes minutes to prepare.  Just adjust the quantities based on how many mouths you are feeding.  I make the quinoa in advance and then throw in whatever I happen to be in the mood for.  Tonight I had fresh cherry tomatoes and avocado on hand so I sliced them up and threw on a handful of thyme along with the sautéed onions. Depending on your mood and appetite, you can top it all with a fried egg and crumbled goat cheese.   Enjoy!

Serves 1 (or many more)

Ingredients:

• 3/4 cups cooked quinoa
• 1/4 cup chopped yellow onion
• 6 cherry tomatoes, sliced
• 1 tbsp. fresh thyme leaves
• 1/2 avocado, diced
• crumbled goat cheese
• 1 egg
• olive oil
• sea salt

Directions:

-Heat olive oil in a medium sized skillet and add the onions.

-Cook, stirring occasionally, until soft and barely brown (about 15 minutes).

-Then add the cooked quinoa, tomatoes and thyme to the pan.

-Add a splash of olive oil and a pinch of sea salt and stir.

-Remove from heat once the quinoa is warm and transfer to a plate.

-Add a splash more olive oil and fry an egg.

-Top the quinoa with a fried egg and some crumbled goat cheese. 

Recipe Creation: Mexican Corn, Black Bean + Quinoa Bowl

This dish was inspired by a recipe I came across on the SF Cooking School Blog.  I love making quinoa bowls, and decided to up the ante by adding sautéed corn, feta, and a fried egg.  Serve with tortillas and you can even turn the bowl into DIY tacos.  Gotta love it when versatility tastes this good.  Dare I say this is the perfect, easy, weeknight meal?

Serves: 2-4

Ingredients:

• 1 cup rainbow quinoa
• 1 3/4 cup water
• 3/4 cup cooked black beans
• 1 scant tbsp. red wine vinegar
• 1/2 red bell pepper, diced
• 1/2 jalapeño, minced
• 2 tbsp. cilantro
• 3 tbsp. lime juice
• 1/2 tsp. cumin
• 3 1/2 tbsp. olive oil
• 1/2 tbsp. butter
• 2 ears of corn kernels 
• 1/2 avocado, diced
• 1/4 cup feta
• Salt & pepper
• Optional- eggs

Directions:

-Heat a saucepan on medium heat and add quinoa.
-Dry fry the quinoa for about 3 minutes, or until slightly toasted, then add water.
-Bring to a boil, then turn to low and cook quinoa for about 15 minutes.
-Meanwhile, toss the bell pepper in a bowl with the red wine vinegar, salt, and pepper.
-In a small saucepan, sauté the corn in butter and set aside.
-Next, transfer quinoa to a medium bowl to cool.
-Add the beans, corn, cilantro & jalapeño to the quinoa.
-Whisk together the lime juice, olive oil, cumin, salt & pepper.
-Toss the dressing into the quinoa bowl and sprinkle with avocado and feta.
-Distribute salad into individual bowls and top each with a fried egg.

Recipe Creation: Christmas Pozole

I love this soup for so many reasons.  It is adapted from this recipe that I came across a few weeks ago, and I can't tell you how happy I am that I did.   It is a bit of a labor of love, but it is one of the most comforting, satisfying, and nutrient rich dishes I can imagine.  I made it a few nights ago for my dad who had the flu and he called it the 'penicillin' of soups.  I think one of the best parts about this dish is the garnishes.  You can play around with any toppings that appeal to you.  I highly recommend avocados, sliced radishes, jalapeño, cilantro, oregano, and lime juice.  Plus, it just so happens to be green and red, so it's the perfect Christmas soup.  This one is guaranteed to keep the relatives happy : )

Serves 4-6

Ingredients:

• 1 29 oz can of cooked hominy
• 1 large white onion, sliced thinly
• 6 garlic cloves, peeled and chopped
• salt
• 2 large chicken breasts, bone-in & skin-on
• 1/2 cup pumpkin seeds
• 1 lb tomatillos, husks removed and rinsed
• 1 bunch cilantro
• 1 teaspoon dried oregano
• 2 tbsp canola oil
• Optional toppings:
• sliced radishes
• chopped avocado
• sliced limes
• diced jalapeño
• more cilantro & oregano

Directions:

-Bring 8 cups of water to boil in a large stockpot. 
-Add 3 of the chopped garlic cloves, 1/2 of the sliced onion & 1 tsp salt.
-Simmer with the top on the pot for about 10 minutes. 
-Next, add the chicken breasts to the pot and cook uncovered for 20 minutes.
-Remove the chicken with tongs and place on a plate to cool.
-Meanwhile, strain the broth and set aside for later.
-When the chicken is cool, shred it and set aside.
-Next, grind the pumpkin seeds in a blender and place in a small bowl.
-In a large saucepan, heat 3 cups water & add the whole tomatillos and the remaining onion.
-Bring to a boil and simmer, covered, for 10 minutes.
-Once the veggies are cooked through, transfer them (discarding the liquid) into the blender.
-Add the oregano, the remaining garlic, 1/4 cup cilantro, and 1 1/2 tsp salt & blend thoroughly.
-Meanwhile, heat the canola oil in a large stock pot and add the green sauce from the blender.
-Cook the sauce, uncovered, for about 8 minutes or until it thickens slightly.
-Next, add the ground pumpkin seeds and 1 cup of the reserved chicken broth.
-Cook for another 5 minutes, then add the chicken, hominy, and 3 more cups of broth.
-Simmer, partially covered, for about 15 minutes. 
-Stir in another 1/4 cup cilantro and season with salt to taste.
-Ladle the soup into big bowls, garnish to your liking, and promptly devour.

Recipe (Re)creation: Fried Egg and Avocado Pita

This is what I would consider a weekend creation that is easy enough for a weekday and perfect for breakfast, lunch, or dinner.  It's sort of like the all-purpose meal and is the ultimate comfort food.  It was inspired by an avocado that was sitting in our fruit bowl looking perfectly ripe and ready to eat.  It was given to my husband by a coworker whose family has an avocado farm, so I knew this was going to be amazingly fresh and I wanted to put it to good use.  While scouring recipes and ideas, I came across this one on What Gaby's Cooking. I just tweaked the quantities and proportions a bit and it was an instant hit.  The citrusy smashed avocado blends perfectly with the creamy yolk, and the best part is: it can all be sopped up with the pita.  One bite of this takes me straight to my happy place- whether it's the weekend or not.

Ingredients:

• 1 small ripe avocado
• 1/4 of a lemon
• 2 fresh eggs
• 2 pitas
• salt & pepper

Directions:

-In a bowl, mash the avocado until it is fairly smooth.  

-Squeeze with a little bit of lemon and season with salt and pepper.

-Meanwhile, heat up pitas, either in the oven or in a toaster.

-Heat a non-stick skillet over medium low heat.

-Crack an egg into a cup and gently pour into the skillet.  

-Cook until whites are set and the edges of the egg start to brown.

-Repeat with the second egg and set aside.

-Spread each warmed pita with avocado, and top with a fried egg.

-Season with salt and pepper.

*Optional- for an added kick, top with hot sauce or red chili flakes.

Restaurant (Re)creation: Las Ventanas' Chipotle Shrimp & Chorizo Tacos

On a recent trip to Mexico, I had the pleasure of taking a cooking class with Fabrice Guisset, the Executive Chef at Las Ventanas. The pleasure quadrupled when I found out everyone else in my class cancelled, so I had my own private class.  I had put in some dish requests the night before and Fabrice took all of my requests and put together a great little menu.  We made ceviche (recipe to come), shrimp & chorizo tacos, and fresh guacamole. I choose to share the shrimp & chorizo tacos and guacamole now since I figured it would be the perfect Cinco De Mayo dish to cook for your friends. The guacamole is a simple traditional Mexican recipe and the shrimp taco is the perfect blend of sweet and spicy with a kick from the chorizo and chipotle peppers.  Nothing will compare to Fabrice's al fresco cooking class, but at least we can make some authentic Mexican dishes on Cinco de Mayo (and dream of poolside margaritas in the process!)


Serves 4


Ingredients:


Guacamole

• 3 Avocados
• 1/2 bunch of cilantro
• 1 jalapeño chili, seeds removed and diced 
• 1 oz. fresh lime juice
• salt

Shrimp & Chorizo Tacos

• 1 pound raw medium size peeled shrimp, sliced in half lengthwise
• 1/2 tsp salt
• 8 oz chorizo
• 1 pound finely chopped tomatoes
• 1/3 cup sliced white onions
• 2 pieces canned or dried chipotle chilies, cut into strips
• 1 tbsp brown sugar
• 1 piece holy leaf (optional)
• 1 tbsp dry oregano
• 1/2 bunch cilantro, chopped
• Vegetable (or corn) oil
• Small tortillas

Directions:


Guacamole


-Cut the avocado in half and take out the seed.
-Scoop avocado into a bowl and mash with a fork to blend.
-Add the rest of the ingredients finely chopped and season with salt and lime juice.


Shrimp & Chorizo Tacos


-Heat a skillet over low heat and drizzle with vegetable oil.
-Crumble the meat of the chorizo into a skillet and cook until the fat is rendered out. 
-Add the onion to the pan and fry for about 5 minutes.
-Add the raw shrimp, brown sugar, herbs & chilies to the skillet.
-Adjust the seasoning and cook for about 10 minutes.
-Serve on a tortilla (or a tostada) with refried black beans, sour cream, queso fresco, and guacamole.


¡Buen Provecho!


Las Ventanas
Transpeninsular Hwy 23400 
San Jose del Cabo, 
Baja California Sur, Mexico
www.rosewoodhotels.com/en/lasventanas/