Hatch Chile Fajita Tacos and Avocado Salad

One exciting culinary event in Texas each year is the arrival of hatch chiles from the neighboring state of New Mexico. Only available for a few weeks every August, these regional specialties have an awesome flavor and range from mild to spicy, about the same heat as a jalapeno, but with a less acidic and biting flavor. TO celebrate, they are baked in corn bread, diced into marinades, and in this recipe, sauteed with onion and bell pepper to make a fajita filling for a soft taco! (For the rest of the year, or those living outside the southwest region, poblanos can substitute).

1 medium hatch chile
1 hot hatch chile
bell pepper
onion
garlic
salt and pepper
chili powder
cumin
paprika
beer or tequila
flour or corn tortillas
shredded cheddar cheese
cilantro
black beans and corn
sour cream (optional)

Slice the vegetables into thin strips. In a wide pan, saute, and season with the spices. Add in some beer (any kind will do, we used negro modelo). Continue to stir, being careful to not let the onions burn.

Heat the tortillas and top the tacos with the fajita vegetables, black beans, corn, cilantro, cheese, and sour cream.

On the side, I like to make spanish rice and an avocado salad:

Ripe avocado
1-2 small tomatoes
lime
cumin
salt and pepper
olive oil

Cut up the avocado and tomatoes. Squeeze on lime, and season with cumin, salt and pepper to taste. Top with a small amount of the olive oil, stir, and serve!

For the salad:

Roasted Figs with Honey and a French Salad

Oh yum! Fresh figs are amazing. Better yet: roasted, and topped with honey... and stuffed with cheese.... and served with a delicious salad....oh my!

Ingredients:
5-10 Figs, split into halves
olive oil
salt and pepper
balsamic vinegar
honey
goat, gorgonzola, or ricotta, for filling
pancetta (optional, for those that eat meat)
herbs: thyme or rosemary



Directions:

1. Split figs in half. Drizzle with olive oil and use hands to rub around the whole fig. Salt and pepper, and splash with balsamic vinegar.
2. Set oven to 325 degrees and bake for 10 minutes, until figs are runny with juice.
3. Turn off oven and top each fig with desired cheese, more pepper, herbs, and drizzle of honey.

For the Salad:

Ingredients:
Mixed delicate and bitter Greens (such as endive, radicchio, dandelion, baby spinach, etc)
Strawberries or cherry tomatoes
walnuts (optional)

French Mustard Vinaigrette
Shallot, finely chopped
Red Wine Vinegar, 1-2 capfuls
About 1 tsp of Dijon or Champagne Mustard, Grainy or smooth
salt & pepper
Olive Oil

Whisk the mustard, shallot, and vinegar together in a bowl. Slowly stir in the olive oil. Salt and pepper, taste, and adjust flavors.

Serve the figs with the salad and enjoy!!

Bean Curd with Bok Choy and Shitake Mushroom

Did you know 'Bean Curd' and tofu are synonymous? It took me a while to realize that this was the same ingredient on many Chinese menus. This is a simple and delicious dish, and the earthy shitake compliments the delicate bok choy. I love using pre-made bases from the weekend in my weeknight meals- hence the red pepper coulis (leftover from making pizzas- and then used again in some eggs... and now finished off here) and the garlic stock (the water was left over from boiled garlic I used in garlic and chive butter).

Ingredients:
Bok Choy
Shitake Mushroom, stems removed and lightly washed
carrots, peeled and cut into round
chicken or vegetable stock
water (If you happen to have some garlic stock or mushroom stock, even better)
salt & pepper
Red Pepper Coulis (finely chopped red bell pepper, garlic, and onion, strained)
soy sauce or tamari
honey
olive oil
fresh grated ginger (a thumb-size piece, peeled)
firm tofu, patted dried and cut into pieces

Directions:

Lay the bok choy on the bottom of a baking pan, making a bed of greens. Top with the tofu, shitake mushroom, and carrot pieces. Pour on the red pepper mixture, then the garlic and chicken stock- enough to fill the baking dish about 1/3 to 1/2 way. Drizzle with olive oil, honey, and soy sauce. Grate ginger on top. Salt and pepper. Stir together, and bake at 325 degrees for about 30 minutes. Great with noodles or jasmine rice!!

Pasta Primavera

This is an awesome spring and summer dish!! I had some pesto already made (see my recipe here- and threw that into the mix!)

Ingredients:
Yellow squash
Broccoli
bell pepper
tomato
black pepper and salt
white wine
garlic butter or olive oil
Chicken Stock
spoonful of cooking water from pasta
Pesto (or if not handy, chopped fresh basil, garlic, and shaved pecorino and parm cheese)
Twisty pasta (The shape IS important- you want something with nooks and crannies to catch the sauce) Boiled in salted water, left a little extra al dente

Directions
Melt the butter or olive oil in a large saute pan. Put all the veggies in the pan, and stir until soft. Splash with chicken stock and white wine, and allow to cook off. Season. Stir in pasta, splash of cooking water, and the pesto (or the herbs, cheese, and garlic). Stir. If not using prepared pesto, add additional olive oil if need be.

Black Bean Soup

Recently, I've had not one, but two different black bean soups that were fantastic. This one is inspired by a young chef I met on our leadership retreat (where the food was just phenomenal the whole time)- He gave me the idea for cutting down on the cooking time and enhancing the aromatic flavors by making a roux!! Brilliant!!

Ingredients:
1 tablespoon olive oil or butter
1 small red onion, chopped
4 cloves garlic, split in halves
1 leek or shallot
Generous shake of chili powder
Generous shake ground cumin
2 15-ounce cans black beans, rinsed
3 cups chicken or vegetable stock
1/2 cup green or red salsa
salt & black pepper
Half a lime
Sour Cream
chopped fresh cilantro
Chopped avocado and radish
tortilla chips

Directions:
Heat oil in a large saucepan over medium heat. Turn down, add onion, leeks and garlic and cook slowly, stirring, until fragrant and translucent. Add in handful of cilantro and cook into the aromatics and oil, crushing until soft and fragrant. Sprinkle lightly with flour and stir to thicken into a roux.

Meanwhile, Mash half the black beans in a bowl and set aside.

Season with chili powder, salt and pepper, cumin and cook, stirring, 1 minute more. Add stock, whole and mashed beans, salsa and lime.

Bring to a boil; reduce heat and simmer.

Transfer half the soup to a blender and puree or use a hand blender to puree slightly (use caution when pureeing hot liquids). Stir the puree back into the pot. Serve garnished with sour cream, radish, avocado, tortilla chips, and cilantro, if desired.

Baked Tofu with Peanut Sauce

I love, love, love peanut sauce. But since I quit eating chikinz, I need to get my own satay on! This recipe is so simple to throw together, and you can add in or leave out the spice- I made it for my one year old niece and nephew, sans heat, and it was a big hit with the grownups and toddlers, too!

Ingredients:
3/4 cup water (It will look like more than you think you want, but trust me, it will quickly cook off) (I also sometimes used stock and water in combination)
1/2 cup 'natural' style peanut butter and 1/4 cup roasted nuts (creamy alone is great, but a handful of nuts or a chunky blend adds great texture)
2 Tsp tamari or soy sauce
1 Tsp apple cider vinegar
2 teaspoons honey
2 cloves garlic
1 tsp ginger, peeled and grated
1/2 tsp dried cayenne, shake of red pepper flakes, or 1 small Thai chili pepper or 1-2 tsp red chili paste/sauce (Like Siracha)
Squeeze fresh lime
fresh cilantro, garnish
salt, to taste
tofu, patted dry and cut into cubes or rectangles

Preparation:
In a food processor, blend peanut butter, half the peanuts, garlic, tamari, chili, vinegar, lime and water. Blend together. Stir in the remaining peanuts and set aside.

Preheat the oven to 325 degrees. Set the tofu in a baking dish, and pour the mixture on top. Turn and coat the tofu. Bake for about 25 minutes.

Garnish with an additional squeeze of fresh lime and sprinkle of cilantro leaves!

Eggplant Romano

I have been wanting to try a non-breaded, non-fried eggplant dish that still captured the deliciousness of the parm, but without *some* of the calories.

Ingredients:
1 medium eggplant, peeled, sliced into rounds, salted, rinsed, and patted dry
Romano and Parmesan cheese (shredded or grated)
2-3 fresh romano tomatoes, sliced
fresh basil leaves
Panko or breadcrumbs
Olive oil
tomato sauce
oregano
fresh parsley
6 cloves garlic
shallot

Directions:
Peel eggplants, toss with lemon, and salt and allow to sit for 30 minutes.
Preheat oven to 400 degrees when you rinse the eggplants.
Coat bottom of baking dish with layer of tomato sauce.
Place eggplant in pan. Top with slices of tomato, basil and parsley leaves. Sprinkle shallot and garlic cloves around in the sauce.
Sprinkle on cheese, oregano, and breadcrumbs, and top with salt and pepper, and a drizzle of olive oil.
Bake for approximately 30 minutes, or until sauce is bubbly and the breadcrumbs are toasted.