Recipe: Enfrijoladas

 

Enfrijoladas

Bon Appetit Magazine, Sept 2020, p. 34

5 stars

This is not a pretty dish but is delish. I was excited about making it because it used up ingredients that we had in our pantry and fridge. It was just so good (with our additions)!!!

Ingredients: corn tortillas, chorizo, cans of black beans, chicken broth, white onion, garlic, vegetable oil, Kosher salt

Topping: Cotija or queso fresco, cilantro, avocado

Tips:

• Need to use less than 1/2 of the liquid (chicken broth) -- the beans were a little too liquidy
• Add cumin and chipotle chile for some oomph a
• Add shredded lettuce on top
• Could also add radish next time
• The tortillas were hard to cut while eating, and they took a bit of time to crisp. Could use tostadas or chips next time so the dish is like nachos!

Recipe: Hobo Pack Bibimbap

 

Hobo Pack Bibimbap

Food and Wine Magazine, Aug 2017, p. 64

4.7 stars

I loved this dish -- we had it with Crispy Tofu Steaks.

We haven't been going out to eat during these pandemic times, so this filled my Korean food craving. Some kimchi on the side would be amazing next time! Note that we didn't crack an egg on top since I'd had enough eggs earlier in the day. 😀

Note: Gochujang is definitely needed for flavor and to bring the dish together.

Ingredients: sushi rice, ground pork, eggs, spinach carrots, cucumber, ginger, scallion, gochujang, canola oil, rice vinegar, soy sauce, sesame oil, toasted sesame seeds, Kosher salt, pepper

Tip:

• Cook the spinach separately. It wilted much too much.

Recipe: Summer Vegetable and Burrata Salad

 

Summer Vegetable and Burrata Salad

Food and Wine Magazine, Sept 2016, p. 64

4.7 stars

This was the perfect salad for us to use some mint and basil from our herb garden -- plus who doesn't love burrata!!!  Such an easy salad to put together and incredibly flavorful and complex from the herbs, creamy burrata, bitter arugula, crunchy corn, acidic dressing and tomatoes. The only ingredient we didn't include was fava beans as I couldn't find them in our local grocery store.

Ingredients: arugula, burrata cheese, mixed cherry tomatoes, corn, mint, basil, fava beans, extra-virgin olive oil, sherry vinegar, Kosher salt, pepper

Tips:

• Make sure to let the corn cool so it doesn't wilt the greens

Recipe: Leek and Potato Galettes

Leek and Potato Galettes

Edible Dallas & Fort Worth, Spring 2017, p. 24

4.6 stars

These galettes were so flavorful even without the two sauces. It's a great side dish that reminded me of latkes. Instead of making small patties (the recipe says it makes 30 3" galettes), we made half the recipe and it resulted in two large pan-sized patties.

Ingredients: red-skinned potatoes, leeks, cilantro, shallot, jalapeno, lime, Greek or full-fat yogurt, flour, canola oil olive oil, sea salt, pepper

Recipe: Spicy Sausage Pasta with Tomatoes and Squash

Spicy Sausage Pasta with Tomatoes and Squash

Food & Wine Magazine, Sept 2020, p. 44

5 stars

Wow. Really delicious, complex, restaurant-worthy dish. In a restaurant, this would be $16 per serving; I would serve this at a dinner party.

I'd had harissa before in restaurants but had never purchased it -- I love the condiment! Our grocery store had the Mina brand which was noted in the recipe.

Super fast to make. Great for a weeknight meal. We'll DEFINITELY be making this one again.

Ingredients: orecchiette or small shells pasta, fresh merguez or spicy Italian sausage, spicy harissa, zucchini, mint, feta cheese, dry white wine, multicolored cherry tomatoes, olive oil, Kosher salt