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

Roasted Corn Salsa

Recipe by Sarah Foster, from Fresh Every Day, More Great Recipes
from Foster’s Market

(makes 2 cups)
3 ears corn, in the husk
1 poblano pepper, roasted, peeled, seeded and diced, or 1
chipotle in adobo, minced (you’ll find these canned)
grated zest and juice of 1 lime
2 garlic cloves, minced
1/2 small red onion, minced
4 basil leaves cut into this strips, or 2 Tbls chopped cilantro
1 Tablespoon olive oil
sea salt and fresh ground pepper to taste

Preheat the oven to 450˚. Soak the corn for 15-20 minutes in a
bowl or sinkful of water. Place the corn on a baking sheet with
sides and pour 1 cup of water over it. Roast 20-25 minutes, until
the kernels are tender to touch, then remove the husks and silks
and cut the kernels off the cob into a large bowl. Add the remaining
ingredients and stir gently to mix. This is best served same
day but will keep, refrigerated in an airtight container for up to 3.

Tomato Salsas!

Recipes from San Francisco’s Mission District, as seen in Chile
Pepper Magazine, August 2007

Pancho Villa’s Pico de Gallo

(makes 6-8 servings)
3 medium tomatoes, diced
1/2 white or yellow onion, diced
1.2 cup chopped cilantro
1/2 teaspoon salt
1-2 Tablespoons freshly squeezed lime juice
3-4 jalapeños, minced

In a serving bowl, toss together all ingredients. Taste, and add
more salt if needed. This salsa can be served with ships, alongside
meat or seafood dishes, or even eaten as a salad.

Chava’s Fiery Tomato Salsa

(makes 6-8 servings)
6 medium tomatoes
10 chiles de arbol
1/2 white onion
1/2 cup minced cilantro
1 teaspoon dried Mexican oregano
1/2 cup white vinegar
salt and fresh ground pepper

Bring a pot of boiling water to boil and blanch the tomatoes,
chiles and onion for 30 seconds. Drain. In a blender, combine all
ingredients and blend until smooth. This salsa will keep, refrigerated
for up to 5 days.

Corn Chowder with Roasted Jalapeno and Parsley Puree

Adapted from a recipe on Epicurious.com, July 1992

This is a huge hit in my house. Easy to make and absolutely
delicious. You can add the puree according to each persons
liking of heat - and it’s fantastic!

(makes about 8 cups, serving 4 to 6)
For the puree:
5 fresh jalapeño chilies
1/4 cup olive oil
1 1/2 tablespoons fresh lime juice
1 tablespoon water
1 garlic clove, minced
1 cup packed fresh parsley leaves (and or cilantro)

For the chowder:
1 onion, chopped fine
2 carrots, chopped fine
2 tablespoons vegetable oil
2 cups chicken (or vegetable) broth
2 1/2 cups water
1 1/2 pounds boiling potatoes, peeled and cut into 3/8-inch cubes
4 cups fresh corn kernels (cut from about 6 ears of corn)
2 teaspoons fresh thyme leaves, minced
1/4 cup sour cream *optional

Make the puree:
Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 20 minutes, or until the skins are blistered and charred. Transfer the jalapeños to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalapeños, cut off the tops, and discard all but 1 teaspoon of the seeds. In a blender puree the jalapeños with the seeds, the oil, the lime juice, the water, the garlic, the parsley, and salt to taste. The puree may be made 3 days in advance and kept covered and chilled.

Make the chowder:
In a kettle cook the onion and the carrots in the oil over moderate heat, stirring, until the celery is softened, add the broth, water, potatoes, and simmer the mixture for 10 minutes. Stir in the corn and the thyme and simmer the chowder for 5 minutes, or until the potatoes are tender. In a blender or food processor puree 2 cups of the chowder and stir the puree into the remaining chowder. Remove from heat and stir in the sour cream. Serve the chowder with a small dollop of the jalapeño and parsley puree swirled into it.