My non-traditional version is faster and has less fat.
Frozen hash browns Olive oil Blue corn taco shells Shredded cheese (I used a mix of TJ’s Swiss/gruyere and cheddar) Romaine, chopped Cilantro, chopped Tomato, chopped Salsa verde Pickled jalapeno Place hash browns on a baking sheet. Drizzle on some olive oil. Bake in the oven. They don’t have to be super crisp, just cooked through. Take them out and fill blue corn taco shells with potato. Add shredded cheese. Pop them back in the oven and cook until taco shells are crisp, and filling is hot. Serve with chopped romaine, chopped cilantro, chopped tomato, sala verde and pickled jalapeno. I loved them! So did G.
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This makes about 4 sandwiches.
1 cup pickled beets, sliced (in rounds). Make your own or buy already made. 3 to 4 tablespoons chives, roughly chopped 1 cup ricotta cheese Sourdough or ciabatta bread A little granulated garlic and black pepper Lettuce Tomato, sliced Place the ricotta cheese in a food processor and add the chives, garlic and black pepper. Process until it's whipped. Spread ricotta and both sides of bread. Followed by beets, lettuce and tomato. Simple. Yum. Olive oil Balsamic vinegar Fig preserves Lemon juice Basil Thyme Ciabatta bread or French bread Olives of choice Brie cheese, sliced Arugula To make the vinaigrette, combine the first 6 ingredients in the list and whisk until smooth. Prepare the bread, drizzle the cut side with vinaigrette. Next layer the olives and brie, sprinkle arugula over the Brie and drizzle with the vinaigrette. Add the top half of the bread and gently push down. Wrap the sandwich tightly and place in the fridge until ready to eat. Cut sandwich in half and serve. 1 block firm tofu drained and crumbled
Olive oil BBQ sauce of your choice Apple cider vinegar Mayo/vegan mayo 1 bunch cilantro (reserve a little to put on top of tostadas) Pickled jalapeno, chopped 1 small avocado, peeled and pit removed Black pepper 1-2 limes, juiced Shredded cabbage/carrot mix Tortillas (corn) Heat the oil in a skillet over medium heat. Add the tofu; cook, undisturbed, for 5 minutes. Flip and cook for 3-5 more minutes. Pour in the BBQ sauce. Toss to coat, lower heat and cook until heated through. Meanwhile, add all of the slaw sauce ingredients (from apple cider vinegar to lime juice) to a food processor. Blend until smooth. Place the shredded cabbage and 1/2 of the sauce in a bowl and toss to combine. Add more sauce if needed and reserve the rest of the sauce for serving. Preheat oven to 350 degrees. Place the tortillas on a baking sheet and bake until crisp. To assemble, layer each tostada with BBQ tofu, slaw, additional sauce and cilantro. Serve with lime wedges. Bag of shredded carrots
Lemon juice Cumin Paprika Cinnamon Chili flakes Olive oil Capers, rinsed Parsley, chopped Bread of choice (sourdough is good), sliced Goat cheese, small roll of plain and small roll of herbed Tomato, sliced Leave goat cheese out for 30 minutes or so to soften. Place carrots in a bowl, add lemon and spices to taste (I ordered then ingredient list from most to least amounts). Add some olive oil and stir. It's good to let it sit out for at least 30 minutes. Place the goat cheese rolls in a bowl and smash them together with a fork. You can add some Greek yogurt if it's a bit too stiff to spread. Assemble sandwich: Spread goat cheese on one side of bread. Sprinkle some capers and parsley on. Add a good amount of the spiced carrots. Add a slice or two of tomato. Top with other side of bread and you are ready to go! Baby spinach (I used a box of Olivia's)
Tortillas (used 24) Ricotta cheese, part skim Shredded parmesan Lemon zest from one lemon Lemon juice Hot pepper flakes Black pepper Quick steam the spinach in the microwave. Add spinach to a bowl, sprinkle on a little bit of water and cover bowl with cling wrap. It only takes 30 seconds or so. Let cool. To the bowl with the spinach add ricotta, about 2 cups worth. Add about a 1/4 cup shredded parmesan. Add the lemon zest, juice, hot pepper flakes and pepper. Mix together and taste. I ended up adding some more lemon juice. Lay out 12 tortillas. Spread the mixture on the tortillas. Top with the other 12 tortillas. Bake (350 degrees) or grill. Be sure to turn them over a few times as they cook. When done, take them out of the oven (or off the grill), cool for a bit and then cut each into 4 triangles. I made enough there were leftovers for lunch. Tortillas
Salmon (works with frozen or fresh; we use frozen most often, preportioned. Fresh will take less time to cook.) Shredded cabbage and carrot mix (I like TJs) Lime Pepper A pinch of salt A little olive oil Cilantro, chopped (may need two bunches) Pickled jalapeno Cotija or feta cheese Green salsa (salsa verde) Cook tortillas on grill, you will need to flip them several times. Take off grill and set aside. Meantime, make slaw. Put cabbage/carrot mix in a bowl. Squeeze 1-2 limes into the bowl. Add chopped cilantro, freshly ground pepper and the small amount of salt. Drizzle on a small amount of olive oil. Mix together and let sit. Spread some olive oil on to fish. Cook salmon in a metal grill pan. Put flesh side down first to sear that side (about 7 min. if using frozen). Then flip to skin side down. Cover the grill pan with foil. Cook about 7 minutes more. When cool, flake the fish. To serve: Take a tortilla, add some slaw. Put some salmon on next. Sprinkle on some crumbled cheese and chopped cilantro. Add some green salsa and pickled jalapenos. This dish rocks. Grape tomatoes
Olive oil Avocado Lemon Goat cheese Ricotta cheese (part skim) Basil, chop using chiffonade technique Black pepper Bread of choice, multigrain or sourdough are good Update: Microgreens also good to sprinkle on top Wash tomatoes and prick them with a knife. Drizzle on oil. Bake in the oven at 380 for about 20 minutes or until they "implode". Slice bread and add to oven until toasted. Slice avocado thinly. Put equal amounts of goat cheese and ricotta in a bowl and stir together. Add basil to taste and a little black pepper. Assembly: Bread, cheese mixture, avocado, sprinkle a little lemon juice on avocado, tomatoes. Simple but really good! 1.5 pounds fresh salmon, skin removed, and chopped in big pieces
Fresh dill, chopped fine 2 T Capers 1 t Dijon mustard ½ C Panko breadcrumbs (more or less) 1 egg white Olive oil 1 English cucumber, sliced Apple cider vinegar Lettuce Buns Tzatziki sauce (buy - or make your own) In a food processor, add 2 T capers, 2 T dill, 1 t Dijon mustard, a little salt and pepper, panko and the egg white. Pulse until mixed together. Add salmon. Pulse in short bursts. Don’t over process the fish. Place into a bowl. You may need to add a bit more breadcrumb until it can be formed into patties (use the least amount of breadcrumb you can). Try not to over handle the mixture. Place patties on a plate and place in ‘fridge. Add some dill to the sliced cucumbers and a dash of cider vinegar. A little salt and pepper if you want. Mix and set aside. You may need to drain it a bit before using. Fire up grill or a non-stick pan. Add some olive oil. Cook until fish is done – do not overcook. Place some tzatziki on bottom of bun. Add salmon burger followed by some cucumber salad and lettuce (Bibb or baby lettuce is good). Top with bun. Serve the extra cucumbers on the side and kettle cooked potato chips. 4 tablespoons spice mix (see below)
Lemon caper mayo (see below) 4 mahi-mahi fillets Olive oil 4 ciabatta rolls, sliced and some pull some of the bread out to make room for ingredients Sliced tomato Slaw (see below) Spice rub: 2 tablespoons smoked paprika ¼ teaspoon garlic powder ½ teaspoon salt ½ to 1 teaspoon black pepper 1 tablespoon dried/ ground sumac 1 tablespoon teaspoon dried oregano 1 tablespoon coriander seed, finely ground (I use mortar and pestle) Lemon caper mayonnaise: 2 tablespoons drained capers, chopped ¼ cup mayonnaise (I use Lemonaise Light. Could use regular and add some lemon juice) Slaw: Put a bag of shredded cabbage/carrot mix in a bowl, some lime juice, rice wine vinegar, a little bit of olive oil, black pepper and ground coriander and stir it up. Rub spice mix on mahi mahi fillets. Place on grill and cook (don’t over cook!). Put rolls on grill and lightly toast. Sandwich: Spread some caper mayo on rolls. Put a tomato slice on bottom. Next add a fish fillet. Top with slaw. Ready to eat! |
Hi, I'm KathleenI started dabbling in cooking as a teenager. I've learned a lot over the years. Just ask my family about the "cheese ball" aka supposed to be fondue incident. At this point, cooking is relaxing to me. I also enjoy coming up with mashup recipes. Archives
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