TURKEY TACO SALAD BOWL

Posted in Poultry, Salads by sallybr

I had no intention of blogging on this recipe because it sounded like a simple dinner that would be ok but nothing to write home about. That all changed with the first bite. It is undoubtedly the cilantro sauce that makes it special. Of course, if you are a cilantro-hater, this is not for you. The sauce is cilantro on steroids. We loved it. In fact, the husband exact words were “I hope you’ll make this sauce whenever we cook Mexican-anything.” There you go. Cannot get much better praise than that.

TURKEY TACO SALAD BOWL
(inspired by Averie Cooks)

4 large tortillas (I used Carb Balance flour tortillas)
a few tablespoons of vegetable oil
oven safe bowls to bake tortillas

for the Cilantro Lime Dressing:
1 bunch fresh cilantro, stems included (about 2 cups)
½ cup full-fat yogurt
¼ cup olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
juice of 1 lime

for the salad:
1 pound lean ground turkey
1 tablespoon taco seasoning mix|
salt to taste
1 cup corn kernels (I used frozen, defrosted)
Romaine lettuce, shredded lettuce
1 cup diced tomatoes
1 cup canned black beans, drained and rinsed
1 avocado, sliced
Shredded Mexican cheese
salsa (I used tomatillo salsa)

Make the tortilla bows. Heat oven to 375F. Heat a little oil on a non-stick skillet, place the tortilla over the hot oil, when it starts to bubble, flip it over, heat for a few seconds, then place inside an oven-safe bowl. Bake for 15 minutes or until it gets crispy. You can do this in advance.

Make the dressing. Place the cilantro, yogurt, olive oil, salt, pepper and lime juice in a food processor and process until smooth. Reserve in the fridge until needed. You can also make the dressing hours or a day in advance.

Make the taco meat. Brown the ground turkey on hot oil, seasoned lightly with salt. Once the meat is getting some color, add the taco seasoning and 1/4 cup water. Simmer gently, cover the pan for 5 minutes, then uncover and let the water evaporate until it reaches the level you like for your salad.

To assemble the salad, add all different components inside the tortilla bowl, drizzle the cilantro dressing all over.

ENJOY!

to print the recipe, click here

Comments: I used a Mission carb-balance tortilla, and it works but it’s definitely not the best kind to make a bowl, so keep that in mind. I only have two oven-safe bowls that are the perfect size to shape them, so we enjoyed some of the salad in the bowl, and either moved on to a regular tortilla (the husband), or the salad by itself (yours truly).

If you only have one or two oven-safe bowls, you can bake one at a time, and save them, heat them all up in the oven for a few minutes before serving. I used frozen corn, and sautéed lightly in olive oil, with salt, pepper and cumin. Pretty much anything that sounds good to add to a taco salad will work here. Black olives, roasted red peppers. Just have fun with it, but whatever you do, do not skip the cilantro sauce!

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17Oct2021

CILANTRO PESTO WITH SPICY-MAPLE PORK TENDERLOIN

Posted in Pork by sallybr

Reversing things around today. Because this pesto? Rocked my little world. Star of the show. Measurements are very flexible, get a little tortilla and taste as you go.

CILANTRO PESTO
(from the Bewitching Kitchen)

2 small bunches of cilantro, mostly the part with leaves, little stems still attached
1 Serrano pepper, minced (seeds removed if you want less spicy)
1/3 cup pepitas (or substitute pine nuts)
1/2 tsp salt
1/4 tsp freshly ground pepper
juice of 1/2 to 1 lime
olive oil to adjust consistency (around 1//3 cup)

Add all ingredients to the bowl of a food processor and process it for 20 seconds or so to get things started. With the machine running, pour the olive oil until you reach the consistency you like. Reserve. Adjust seasoning with salt, pepper and lime juice.

SPICY-MAPLE GRILLED PORK TENDERLOIN
(from the Bewitching Kitchen)

1 pork tenderloin, butterflied
1/4 cup maple syrup
1/4 cup apple cider vinegar
1/4 cup olive oil
1 tablespoon of Sriracha (or more, if you like)
1 tsp salt

Make a marinade whisking all ingredients together. Place the butterflied pork in a plastic bag and add the marinade to it. Leave it in the fridge for 4 hours or longer.

Remove from the marinade, season lightly with salt and grill on both sides, until done to your liking.

Serve the pork with the cilantro pesto. Swoon.

ENJOY!

to print the recipes, click here

Comments: Cilantro haters better stay as far away as possible from this post. But I don’t expect them to be still here to read the comments. We are both cilantro-addicts so this pesto pressed all the right buttons. Fresh, bright, nutty in a slightly different way since it has pepitas, great ingredient to play with.

The pork tenderloin was also delicious, sweet and spicy. The combination of pork with cilantro pesto was perfect. We enjoyed it with carrots and zucchini simply sautéed in high-heat on the stove with lemon juice and a touch of soy sauce. Simple meal, satisfying and light. I hope you give this combination a try.

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THREE YEARS AGO: World Bread Day 2018

FOUR YEARS AGO: Slow-Roasted Tomatoes

FIVE YEARS AGO: Spicy Cotija and Black Olive Sourdough

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20Sep2021

TURKEY TACO SALAD

Posted in Poultry, Salads by sallybr

When we go to Mexican restaurants, my default request is taco salad, in part because most other offerings are pretty heavy and the portions huge. At least when I have a salad the risk of getting into a food coma are a bit lower. The inspiration for this version came from many sources, and I must say I’m pretty happy with it. What made it special for me was the inclusion of red cabbage and jicama. Full disclosure: julienning the jicama was not particularly pleasant. A small price to pay.

TURKEY TACO SALAD
(from the Bewitching Kitchen)

for the dressing:
1 small bunch of fresh cilantro (no need for precision here)
1 tablespoon agave nectar
juice from 2 limes (about 1/4 cup)
1/4 cup grape seed oil

for the salad component:
1 pound ground turkey
1 tablespoon olive oil
1 tablespoon chili powder
2 tsp ground cumin
1 tsp kosher salt
3 cups shredded red cabbage
3 cups romaine lettuce, chopped
1/2 large jicama, peeled and julienned

Make the dressing: combine all ingredients in a blender or small food processor and puree until as smooth as possible.

Add the red cabbage to a large bowl and add half of the dressing to it. Leave it in the fridge for an hour or so.

In a large skillet, heat the olive oil, add the turkey and salt, and cook for a few minutes. Add the chili, cumin, mix, and drizzle about 1/4 cup of water to the pan. Cover, simmer gently for a few minutes, the remove the lid and allow most of the water to evaporate. Reserve.

Assemble the salad: Place the cabbage (already seasoned) on a serving platter, add the lettuce, jicama, toss gently. Add the cooked meat on top, and the additional reserved dressing.

ENJOY!

to print the recipe, click here

Comments: If you want to turn this into a vegetarian meal, omit the turkey and add roasted garbanzo beans instead. Or maybe sweet potatoes. The red cabbage gives it a very nice texture, and the jicama also contributes a lot. I just wish there was an easy way to deal with jicama, I am always afraid I’ll lose one or two fingers whenever I prepare it. But it has such a nice, fresh flavor. Totally worth the trouble.

I love this dressing. Definitely not for the cilantro-haters out there. Finally, what makes this perfect for me is the contrast of hot and cold. I’ve been planning many meals now with this in mind. We had a very small amount leftover and as usual, I was the lucky one who enjoyed it the following day. My husband is a real gentleman.

ONE YEAR AGO: Cheese and Pesto Emmer Roll-ups and Elaine’s Cookbook Review

TWO YEARS AGO: Mango-Hazelnut Entremet Cake

THREE YEAR AGO: Lebanese Lentil Salad and a Cookbook Review

FOUR YEARS AGO: Cottage Loaf

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SIX YEAR AGO: Sichuan Pork Stir-Fry in Garlic Sauce

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NINE YEARS AGO: Celebrate Wednesday with a Thai Seafood Curry

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TWELVE YEARS AGO: Lavash Crackers

9Sep2016

MANGO SALSA WITH VERJUS

Posted in Salads, Small Dishes by sallybr

If there was a folder with “non-recipes” in this site, this concoction would feel at home sitting inside. It is way too simple to qualify as a recipe. But it turned out so delicious, I must share and save it for my records. If you have mangoes available at the grocery store, you should give this salsa a try. I used Verjus because I was anxious to try it, but don’t let that stop you if you don’t have a bottle in your pantry. Lemon juice will work great too, a little more acidity never hurt a salsa, trust me on that. Due to food sensitivities, this is an onion-less preparation. I will include them as an option since most people consider salsa not be salsa unless loaded with onions. Honestly, I prefer it without. However, you should go heavy on the cilantro.

MANGO SALSA WITH VERJUS
(from the Bewitching Kitchen)

2 juicy, small mangoes, diced
1 large cucumber, diced
2 large red tomatoes, Heirloom is possible, diced
1/2 large onion, diced (optional)
1/2 Serrano pepper, finely minced
cilantro leaves, minced
2 tablespoons avocado oil (or another oil of your choice)
1 tablespoon Verjus (or juice of half a lemon)
salt and pepper to taste

Add all the diced veggies to a bowl. In a small bowl, whisk the avocado oil with the Verjus or lemon juice, salt and pepper. Pour on the veggies, mix well, add the minced cilantro and toss gently to combine. Keep in the fridge for a couple of hours before serving. Adjust seasoning and…

ENJOY!

to print the recipe, click here

Comments: I served this salsa over very simply grilled chicken breasts, and ended up eating a lot of salsa with a little bit of chicken for my meal that evening. Leftovers held very well in the fridge, and were amazing when added to mashed avocados for a tropical take on guacamole. I added a little more Serrano pepper just because.
Phil made a little quesadilla with Queso Fresco and a hearty spoonful of the salsa. As you can tell, this simple mixture of sweet mango and veggies is quite versatile and will brighten up many types of dishes. Next time around it will go over grilled salmon. I salivate just thinking about it… Frozen mango slices are available, but I am not sure they would work here. I think nothing beats the fresh fruit at its peak in this type of preparation.

ONE YEAR AGO: Raspberry Bittersweet Chocolate Chunk Brownies

TWO YEARS AGO: Scary Good Pork Burgers

THREE YEARS AGO: Review of exercise program Focus25

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SEVEN YEARS AGO: Lavash Crackers

23Nov2014

SECRET RECIPE CLUB: GREEN RICE

Posted in Rice and Grains, Secret Recipe Club, Side dishes by sallybr

THREE YEARS AS A MEMBER OF THE SECRET RECIPE CLUB!

Last Monday of the month. You probably expect me to whine about the cold, but guess what? As you read this post, I should be far, far away in Brazil, enjoying balmy temperatures, wearing shorts, t-shirts, and recharging my batteries to face the frigid months ahead. But the last Monday means fun, because it’s Reveal Day for The Secret Recipe Club! I was paired with the blog “A Day in the Life on the Farm“, hosted by Wendy. Her story is fascinating: she and her husband were police officers in a large city (which of course meant a ton of trouble in their hands…), but when they retired they moved to a tiny little town of 4,000 people, and bought a house on 12 acres of land. They raise meat chickens, turkeys, and pigs, and Wendy – to fight her empty nest syndrome – decided to host foreign students in their place. Now she works part-time for the World Heritage, placing students into homes for a year of schooling here in the US. Being in academia and therefore often exposed to the troubles that foreign students face (plus, I was one myself), I know how important this type of work can be. Please, stop by her about page and read more about their life on the farm, and how on top of everything she also takes care of her Mom, who suffers from Alzheimer’s. She actually devotes a section in her blog to talk about it, under Life with Mom. Beautiful, touching, and at times funny.

We had so much going on this past month, that I needed to jump on my assignment right away. The recipe I set my eyes on was a drool-inducing dessert, a Caramelized Almond Apple Upside Down Cake. But, I decided against it. Why? With Thanksgiving saying hello, then the holidays, a lot of heavy food will be popping everywhere. I did not want to start early with the excesses, so this cake shall wait. Sorry, folks, but better safe than sorry. Then, I almost went with her cute Pretzel Dogs. Finally it was a tough decision between Zucchini Enchiladas, or Green Rice. As you can see, I went green. Green is good for you, and this was one of the most flavorful rice dishes I’ve made.

GREEN RICE
(very slightly modified from A Day in the Life on the Farm)

2 poblano chile peppers

1 green pepper (I used half a Serrano)

1 cup long grain rice

1 large bunch of cilantro

1 small bunch of flat leaf parsley

2 cups chicken stock
1/2 teaspoon salt

2 Tablespoons olive oil (I used grapeseed)

1 small shallot, minced

Dry roast the peppers in a griddle pan (or on a grill), turning frequently so the skins blacken but the flesh doesn’t burn. Place in a strong plastic bag, seal and set aside for 20 minutes

Put the rice in a heat proof bowl, pour in boiling water to cover and let stand 20 minutes.

Drain the rice, rinse well under cold water and drain again. Remove the peppers from the bag and peel off the skins. Remove any stems, then slit the peppers and scrape out seeds with a sharp knife.

Put the peppers in a food processor, strip the leaves from the cilantro and parsley and add to peppers. Pour in half the chicken stock and process until smooth. Add remaining stock and puree again.

Heat oil in a saucepan, add the rice and minced shallot and fry for 5 minutes over med heat until the rice is golden and the shallot is translucent. Add the salt, stir in the green puree, lower heat, cover and cook for 25-30 minutes or until all the liquid is absorbed and the rice is just tender. Taste and adjust seasoning, if needed.

ENJOY!

to print the recipe, click here

Comments: Lately I’ve been quite smitten with poblano peppers. Very little heat, but so much flavor! Our stove did a great job charring them, I don’t think I was ever able to get such a beautiful blackened skin with almost no effort. Using a paper towel to remove the charred skin was also a great move, a tip I got from watching Marcela Valladolid in her show Mexican Made Easy. I never liked the idea of rinsing the peppers because there’s quite a bit of flavor loss if you do that. The paper towels removed just the skin and I could leave little bits here and there for an extra smoky flavor. Aren’t they cute?

Adding boiling water to the rice and waiting for 20 minutes was also something I had never done, and I liked the texture of the finished product. If you are a cilantro-hater, this rice is not for you, its flavor is obviously very prominent. You could substitute spinach.

This was a delicious dinner! Green rice, simple roasted carrots, and for our protein a few slices of center-cut pork chops, cooked sous-vide, and finished off on the grill. Life is good!

Wendy, I hope you had a great time this month with your assignment! It was wonderful to browse through your site, I read all your posts about your Mom, and am still in awe of your ability to do so much Everyday in your Life on the Farm…

For my readers: if you want to see what my fellow Secret Friends cooked up this month, give a little click on the blue frog at the end of this post. Normally Groups C and D would take a break in the month of December, but apparently me and Dorothy from Shockingly Delicious whined so much about withdrawal syndrome, that The Secret Recipe Club will have a little surprise reserved for both groups. It will be awesome, so stay tuned!

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