Quinoa and Black Beans

This is a standard in my house. It’s a healthy twist on rice and beans
that leaves plenty of room for improvisation. Sometimes we add
spicy sausage and you could certainly include some diced bell peppers.
It makes a great cold salad the second day.

1 Tablespoon olive oil
1 onion chopped
3 cloves garlic, peeled and minced
1-2 jalapeños, finely diced
3/4 cup quinoa
1 1/2 cup vegetable broth
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 large tomato, diced
1 cup corn kernels (from 2 ears, use more if you’d like)
2 15 oz. cans black beans, rinsed and drained
1 handful choopped cilantro leaves

Heat the oil in a medium saucepan over medium heat. Add the
onion, garlic and jalapeño and sauté until golden brown. Stir in
the quinoa, spices, tomato, salt and pepper. Add vegetable broth
and bring to a boil. Cover, reduce heat and simmer for about 20
minutes. Stir in corn and continue to simmer for about 5 minutes
more. Mix in black beans and cilantro stir until heated through,
Serve and enjoy!

Mexican Scrambled Egg Tacos

Recipe by Rick Bayless, Mexican Everyday

3 garlic cloves
fresh hot green chilies, stemmed, seeded and cut into 3-4 pieces
1 medium white onion roughly chopped
2 Tablespoons vegetable or olive oil
1 pound ripe tomatoes, cored and cut into 1/4-inch cubes
8 eggs, salt
1/2 cup chopped cilantro
1 ripe avocado, pitted, flesh scooped from the skin and cut into
1/4-inch pieces (optional)
12 warm corn tortillas
About 3/4 cup of your favorite (homemade?) salsa

In a food processor, chop garlic, chilies and onion. Pulse until
onion pieces are no larger than 1/4 inch. Heat oil in a very large
skillet over medium and add onion mixture. Cook stirring frequently
until starting to brown. Raise the heat to medium-high
and add the tomatoes and cook, stirring frequently until the liquid
evaporates and the oil separates out again. While the tomatoes
are cooking, whisk together eggs and salt with a fork to blend.
Pour the eggs in the skillet and cook, stirring slowly and scraping
the cooked eggs from the skillet until they are done as you like.
Scoop into a large bowl and sprinkle with cilantro and avocado if
you desire. Serve with warm tortillas and salsa to make soft tacos

Snapper with Zucchini and Toasty Garlic Mojo

Recipe by Rick Bayless, Mexican Everyday

If you love garlic, you will LOVE this recipe. It is outstanding, and easy! I served it with roasted potatoes, but rice would also be great. If you’re into it, add some diced, spicy peppers.

(serves 4)
1/3 cup olive oil
8 garlic cloves, peeled and halved
2/3 cup chicken (or vegetable) broth
4 4-5 oz. skinless fish fillets (choose snapper, halibut, mahimahi, bass or fluke)
salt and fresh ground pepper
2 large zucchini, about 1 lb. total
1/2 cup chopped cilantro
1 lime cut into 4 wedges for serving

In a large (12”) skillet, heat the oil over medium heat. Cook garlic until soft, golden and fragrant (about 4 minutes) and transfer with a slotted spoon to a blender. Add the broth and some salt and pepper to the garlic and blend until smooth. Turn the heat to medium high. Season the fish fillets with salt and pepper and lay in the oil. Brown about 2-3 minutes per side until fish is cooked through and gives slightly under firm pressure from you finger. Remove to a plate and tent with foil to keep warm. Add the zucchini to skillet and cook, stirring regularly until lightly browned but still crunchy - about 6 minutes. Stir in the garlic mixture and cilantro. Allow the sauce to boil and stir until it has an even consistency. Spoon the zucchini sauce over the fish and serve immediately with lime wedges to squeeze over.