For the Sin City DVD, Robert Rodriguez did another 10 Minute Cooking School featuring, of all things, breakfast tacos! I love the tortilla recipe and his sense of humor.
Yes, it’s not Friday, but if I don’t share this now, it may be another month before I get to it. The idea is simple: s’mores using Le Petit Ecolier biscuits.
- Lu Le Petit Ecolier Biscuits, Dark (45%)
You know the rest. The biscuits are more expensive than traditional graham crackers and Hershey’s, but the flavor is also superior. What’s more, the whole thing holds together better, since the chocolate starts out melded to the cracker. A fun dessert for dinner parties.
*Vegan Essentials has several vegan marshmallow substitutes; I’m not sure about other vendors. You can also make homemade vegan marshmallows by substituting agar or pectin for gelatin (google for recommended proportions).
Note: This is a modified version of a recipe by Cynthia Sass, RD, that first appeared in Prevention (Aug 05).
2 cups cooked, shelled edamame
1/3 cup sliced scallions
1 cup, or one bunch, diced celery
4 large radishes, finely chopped
1 cucumber, diced
1/4 cup rice wine vinegar*
1 1/3 tbsp canola oil
Juice from 1 large lemon
3 tbsp honey
1 1/2 tsp black pepper (or to taste)
Prepare first five ingredients, and mix in a large bowl. Then whisk remaining ingredients together, pour over edamame mixture, and toss to coat. Cover and chill for half an hour before serving. Keeps for several days.
*The recipe calls for rice wine vinegar, but we’ve used the more readily available rice vinegar with good results. The two are slightly different, however: here’s an explanation.
We made these last night, and they were a huge success. While definitely not for a romantic evening (garlic, beans, and fish), these are delicious & healthy. These recipes (which have been rewritten and significantly modified) first appeared in this month’s issue of Cooking Light (pg 160, by Lisa Bell). Serves 4.
1/2 cup sliced scallions
1/2 cup chopped cilantro
3 tsps fresh lime juice
1/2 tsp salt
2 or 3 minced garlic cloves
1 tsp cumin
1 tsp coriander
1/2 tsp paprika
1/4 tsp red pepper
1/4 tsp garlic salt
1 1/2 pounds red snapper fillets (approx. 4 fillets)
8 to 10 corn tortillas (6-inch)
- Preheat oven to 425 degrees F.
- While oven preheats, prepare and mix bean salad (below). Set aside.
- Prepare and mix topping ingredients (above). Set aside.
- Mix the first five ingredients for the taco filling in a small bowl. Spray a baking sheet with cooking spray. Place the red snapper fillets skin down on the baking sheet, then smear the spice mixture evenly on the fish.
- Bake fish for 10 minutes or until fish flakes easily. Remove fish from oven slightly before ready (as fish will continue to cook once removed). Set aside.
- Take an empty skillet (preferably an old one), and place on a burner. Set temperature to medium-high. After a minute, add a tortilla. Cook on both sides until the tortilla gets nice and singed (see images). Do this with as many tortillas as you need; note that cooking time speeds up as you go.
- Return to the fish. Shred with fork, removing the skin.
- Assemble tacos by placing shredded fish on tortillas, then add a spoonful of the topping. Serve with bean salad and tortilla chips.
Pinto Bean Salad
3 roma tomatoes, diced
1 diced yellow or orange bell pepper
1 large seeded and diced jalapeno pepper
1/4 cup minced cilantro
2 tbsps lime juice
2 tsps olive oil
1/8 tsp black pepper
1 can pinto beans (we recommend Goya brand), drained and rinsed
Combine all ingredients, mixing well.
Now it’s officially stew season, and I’m bringing out all the winter recipes–potato leek soup, beef daube, bouillabaisse, Brunswick stew, and this recipe, chicken tortilla soup. It’s a flexible dish–you can tweak amounts with relative impunity, and cut the cooking time by two-thirds if you cook it on the stove. It also keeps well, actually tasting better the next day.
Keep in mind that there are many versions of tortilla soup–some recipes tell you to cook the chicken separately, and then ladle the broth on top of the chicken; some go for a thicker, more concentrated broth and fewer spices, adding lime juice for the necessary kick. Some are cream-based, and there are even vegan versions. My point is, play around with ingredients until you find the right fit.
Chicken Tortilla Soup
20-22 oz boneless, skinless chicken breast, cut into 1″ cubes
32 oz box of chicken broth
2 cans corn
1 (11 oz) can diced tomatoes
1 (10 oz) can diced tomatoes with green chiles (Rotel)
1 large onion, cut into wedges
2 garlic cloves, crushed
1 bay leaf
2 tsp cumin
1 tsp chili powder
1 tsp salt
1/8 tsp cayenne pepper
1/8 tsp black pepper
Place all ingredients in a crock pot. Turn on high, and cook 6 hours. Serve with tortilla chips and cilantro (other versions also suggest garnishing with avocado, lime, and/or cheese).