Mexican Beef Salad

From Cooking Light 2007

The flavors of Mexico turn dinner time into a delicious and healthy meal.  

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Mexican Beef Salad
Prep Time 20-30 minutes
Cook Time 15- 30 minutes
Passive Time 30-60 minutes
Servings
servings
Ingredients
  • 1/2 pound boneless top round steaj
  • 1 Tbs, chili powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. ground oregano
  • 1/2 tsp. ground cumin
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground red pepper
  • 2 tsp oil
  • 4 oz. low fat sour cream
  • 2 Tbs. canned chopped green chilies
  • 1 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/8 tsp. garlic powder
  • 4 10 inch flour tortillas
  • 6 cups Romaine lettuce shredded
  • 2 tomatoes chopped
  • 1 15 oz. can red kidney beans drained
  • 1 cup frozen corn thawed
Prep Time 20-30 minutes
Cook Time 15- 30 minutes
Passive Time 30-60 minutes
Servings
servings
Ingredients
  • 1/2 pound boneless top round steaj
  • 1 Tbs, chili powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. ground oregano
  • 1/2 tsp. ground cumin
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground red pepper
  • 2 tsp oil
  • 4 oz. low fat sour cream
  • 2 Tbs. canned chopped green chilies
  • 1 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/8 tsp. garlic powder
  • 4 10 inch flour tortillas
  • 6 cups Romaine lettuce shredded
  • 2 tomatoes chopped
  • 1 15 oz. can red kidney beans drained
  • 1 cup frozen corn thawed
Instructions
  1. Combine chili powder, onion powder, ground oregano, ground oregano, ground cumin, garlic powder, red pepper and oil and rub evenly on the steak. Cover steak with plastic wrap and marinate in the refrigerator for 30 -60 minutes.
  2. Combine sour cream, green chilies, chili powder, cumin and garlic powder. Mix together well and let set in the refrigerator.
  3. To make the tortilla shell, press 1 tortilla shell into a medium bowl. Microwave for 1 1/2 to 2 minutes or until crisp. Repeat with other tortillas shells.
  4. Preheat the grill and place marinated steak on the grill. Grill steak until desired doneness.
  5. To assemble: Place tortilla shell on a plate. Add shredded lettuce, cilantro, and red tomatoes. Place drained beans and corn on top of lettuce and tomatoes.
  6. Slice steak across grain into thin strips. Place 4 oz. of steak on top of beans and corn. Place a dollop of sour cream on top.
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Pasta and Chicken Bowl

You can leave out the chicken if you want to make this a vegetarian meal. Any vegetables will do here. For this bowl I used snap peas, red peppers, spinach, carrots and Mt. Kofinos’ infused olive oil.  I do not receive any commission from Mt. Kofinos but it is a local olive oil found at the Findley Market and now online.  The olive oil is imported from a small Greek island that the Cincinnati family immigrated from.  The original olive oil is very tasty in recipes.  For this one I used the garlic infused olive oil.

I did not start out with the intention of stir frying the vegetables and chicken but it makes sense as the wok provides heat on all sides.


Print Recipe
Pasta and Chicken Bowl
An easy to make meal using left over chicken from the tisserie chicken from the Dude diet
Cuisine dinner
Prep Time 30 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 1/2 cups pasta
  • 1 cup water
  • 1/2-1 cup left over chicken chopped
  • 1/2 medium red pepper diced
  • 1 medium carrot peeled and shredded
  • 1/2-1 cup spinach rinsed and chopped
  • 1 clove garlic chopped
  • 2 tablespoons garlic,infused olive oil
  • 1 handful spinach chopped
Cuisine dinner
Prep Time 30 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 1/2 cups pasta
  • 1 cup water
  • 1/2-1 cup left over chicken chopped
  • 1/2 medium red pepper diced
  • 1 medium carrot peeled and shredded
  • 1/2-1 cup spinach rinsed and chopped
  • 1 clove garlic chopped
  • 2 tablespoons garlic,infused olive oil
  • 1 handful spinach chopped
Instructions
  1. Heat one cup of water in a pan to boiling. Add 1-1/2 cups of pasta to the boiling water. Cook for 20 minutes, drain and add to vegetables
  2. Chop left over chicken or use rotisserie chicken from the grocery store.
  3. Rinse and chop spinach, and red pepper,
  4. Rinse and peel carrot. Shred carrot with a julienne peeler or grater.
  5. Add drops of water to the wok until it sizzles within one to two seconds. Add olive oil to wok . Add garlic and stir fry for a 30 seconds. Add snap peas, red peppers and chicken. Stir fry for one minute. Add spinach and carrots. Stir fry for 30 seconds.
  6. When pasta is cooked, drain and add to the vegetables. Add pasta mixture to a bowl and sprinkle Parmesan cheese on top.
Recipe Notes

Easy to make pasta bowl using left over chicken.

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Chicken and Rice bowl

Chicken and Rice bowl

The marinade sauce is from  Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen.  You might also use a teriyaki sauce to marinade the chicken in.

Print Recipe
Chicken and Rice bowl
Course dinner bowl
Prep Time 1-1/2 hour
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1 pound chicken skinless and bonless, cut into strips
  • 1 Tablespoon oil
  • 2 teaspoon white wine sherry or other white wine
  • 1/3 teaspoon dried ginger 1 tsp. peeled and minced fresh ginger
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon dark sesame oil
  • 1-15 ounce black beans drained and rinsed
  • 1 cup rice
  • 1-1/2 cup water
Course dinner bowl
Prep Time 1-1/2 hour
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1 pound chicken skinless and bonless, cut into strips
  • 1 Tablespoon oil
  • 2 teaspoon white wine sherry or other white wine
  • 1/3 teaspoon dried ginger 1 tsp. peeled and minced fresh ginger
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon dark sesame oil
  • 1-15 ounce black beans drained and rinsed
  • 1 cup rice
  • 1-1/2 cup water
Instructions
  1. In a small bowl, whisk together the oil, wine, ginger, cornstarch, salt, soy sauce, sugar, pepper and sesame oil. Add the chicken and stir until combined. Cover and refrigerate for at least 30 minutes, or as long as overnight.
  2. Dipping sauce: In the Everyday Chinese cookbook there is a dipping sauce which can also be used to put on the chicken bowl once assembled. It includes hoisin sauce, rice vinegar,dark sesame oil, soy sauce, cilantro, water, oil, fresh ginger and garlic clover.
  3. Preheat the broiler or grill. Place the chicken on a foil lined baking sheet and place under the broiler. (chicken may also be grilled). Broil until cooked through, about 20-25 minutes. Turn over half way through.
  4. Put 1-1/2 cup water and 1 cup of rice in a saucepan. Bring to a boil. Once boiling, turn heat down to a simmer and cover. Cook for 20-25 minutes until water is absorbed. Fluff rice with a fork when done.
  5. Drain and rinse black beans.
  6. To assemble: Place 1/2 to 1 cup of rice in a bowl. Add 1/2 cup black beans and top with cooked chicken. If using dipping sauce, drizzle sauce on top of chicken.
Recipe Notes

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Shrimp Bowl

Shrimp Bowl

 

 

 

 

 

I received a mailer from a local grocery store that included this recipe.  It called for rice vermicelli,  sriracha, mint leaves, peanut butter, and unsalted peanuts (Instead I used spaghetti squash, chili powder, and left out the peanut butter and peanuts).  This is what I came up with.

 

Instead of rice vermicelli I used spaghetti squash.  To cook the squash, first wash it and then cut it into half and remove the seeds.  Brush 1 Tablespoon of butter on the squash halves and sprinkle with salt and black pepper.  Put the cut sides face down on a baking sheet covered with parchment paper or foil.  Bake in a 400 degree oven for 25 to 30 minutes.

 

Remove the pan from the oven and let the squash cool.  Remove the strands of squash with a fork.  You will have enough squash for at least two meals.

 

 

 

 

While the squash is baking prepare the other ingredients.  If there are tails on the shrimp remove them and rinse the shrimp. Wash the asparagus, carrots and red pepper.  Cut the tops and 2-inches below the tops of the asparagus and prepare.  Cut the carrots and red peppers into matchstick size or smaller pieces. Drain and rinse the black beans and finely chop the cilantro.

 

Assemble the ingredients into a bowl. Place squash in the bottom of the bowl.  Add the asparagus, carrots, red peppers, and cilantro.  Sprinkle 1 quarter of the dressing onto the ingredients.  Add the shrimp.  Serve with a glass of white wine (I used a Chateau St. Michele Riesling) and multi-grain bread.

 

Variations:
Use chicken or turkey instead of shrimp.

 

 

 

Print Recipe
Shrimp Bowl
This is a simple shrimp bowl loaded with vegetables and shrimp.
Prep Time 1 hour 30 Minutes
Cook Time 60 minutes
Servings
servings
Ingredients
  • 1 spaghetti squash
  • 1/2 pound asgaragus cut into 2 inch pieces
  • 1 Tablespoon Rice wine vinegar
  • 1 1/2 Tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2-1 teaspoon chili powder
  • 6 oz. cooked shrmip remove tails
  • 1 medium carrot cut into matchstick pieces
  • 1/2 red pepper cut into matchstick pieces
  • 1/4 cup cilantro finely chopped
  • 1 Tablespoon Butter melted
Prep Time 1 hour 30 Minutes
Cook Time 60 minutes
Servings
servings
Ingredients
  • 1 spaghetti squash
  • 1/2 pound asgaragus cut into 2 inch pieces
  • 1 Tablespoon Rice wine vinegar
  • 1 1/2 Tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2-1 teaspoon chili powder
  • 6 oz. cooked shrmip remove tails
  • 1 medium carrot cut into matchstick pieces
  • 1/2 red pepper cut into matchstick pieces
  • 1/4 cup cilantro finely chopped
  • 1 Tablespoon Butter melted
Instructions
  1. Wash spaghetti squash and cut into half. Remove the seeds. Brush squash with 1 Tablespoon butter. Salt and pepper each half. Place cut halves onto a baking sheet covered with parchment or foil. Bake in a 400 degree oven for 25-30 minutes. Remove from the oven and turn halves over. Let cool and then remove squash.
  2. In the mean time prepare the other vegetables. Wash carrots, peppers and asparagus. Cut the carrots and red peppers into matchstick size pieces. Cut the asparagus into 2 inch pieces.
  3. Boil water in a medium saucepan. Add the asparagus and boil for 2 minutes. Place asparagus in a strainer and set in an ice cube bath to slow down the cooking and to preserve texture. Drain again and pat dry.
  4. Drain and rinse the black beans.
  5. Finely chop the cilantro.
  6. Remove the tail from the shrimp, if desired.
  7. In a small bowl, whisk vinegar, fish sauce, sugar, and chili powder. Set aside.
  8. To assemble: Place 1 cup of the spaghetti squash in a bowl. Top with red pepper, asparagus, carrots and cilantro. Sprinkle dressing onto the vegetables. Add shrimp to the bowl.
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