Gluten Free

Seven (or Maybe Eight) Layer Bean Dip

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Seven layer bean dip – I want to hug whomever came up with this. I have not made this in a while, but I love holiday weekends in the summer for the sole reason that I get to make this amazing, layered, Tex-Mex icon. Americans recently celebrated Fourth of July (so we should expect to see Halloween decorations going up in stores sometime soon). I had not been able to cook much since we had only come back from Tulum on Tuesday night before the blessed long weekend celebrations began. In addition to which we had a birthday dinner the day after we got back and then I was incredibly full from Mexico and D was gone so I ended up just making mango-zucchini tartar and calling it a week. That all changed over the fourth! D’s brother was awesome enough to stock up on food for twenty over the weekend AND he also let me cook more than burgers and hot dogs (both of which I do not eat). Ergo, I pulled out the classics that I love to make for large groups, under a budget, and with flavor and diversity of diets and pallets) in mind. On the menu: hatch green chili mac and cheese; large amounts of homemade pico and guacamole; two different types of beans (one the recipe that I previously posted and another re-fried bean version); fajitas; corn salsa; and seven layer bean dip to accompany fajitas, eggs, burgers, and hot dogs. Since most of what I made is already posted somewhere in this blog, the seven-layer bean dip gets to shine on this post! I make mine with a few more layers, but feel free to leave out or add if you like.

Serves 15-20 over the weekend

Two large cans of refried beans of choice
Brilliantly Garlicy Guac (double the recipe to have guac for extra as well)
One small sour cream or crema Mexicana
One recipe of homemade or favorite store bought queso
3 cups Homemade Pico or store bought pico
2 cups chopped lettuce
one cup sliced black olives
1.5 cups shredded cheese of choice
hlaf-cup oxaca cheese shredded
Adoco spice to taste
Cayenne to taste

In a stove top pan, warm beans. Once a bit softer, add in the Oxaca cheese and season with Adobo and Cayenne. Stir well and allow cheese to melt. Taste and season accordingly. Once done, spread the beans over the bottom of a large serving dish. Pour queso over the top of the beans, spreading evenly. Then layer on sour cream. Next layer the shredded cheese, then pico, then lettuce, then olives (if using) Serve with homemade or store bought tortilla chips.

Sauteed Kale and Mushrooms

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Kale has been hard to find for months now due to hard winter freezes on Kale growing fields. I knew that it was scheduled to grace Whole Foods’ shelves again soon, but considering I basically cannot tell you what day it is right now, this date was not on my “need to remember” radar. So a couple days ago, I was buying some bananas and some bread from Whole Foods and the chef in front of me in check-out line had a couple bushels of my favorite green superfood. “You have kale again,” I exclaimed, to which the cashier responded: “Yeah it isn’t it awesome! You have time to run and get some.”  I said it was ok, I wouldn’t be able to use it tonight and he said, “if you go get some, I will give it to you for free.”  Well ok then, off I ran, and a few minutes later Kale was hanging out in my fridge waiting to be cooked. Last night it served as the source of veggies that I have so fervently been missing.

One bunch of Kale, rinsed, stemmed and roughly chopped
Two tablespoons Crushed Red Pepper Flakes
Good amount of Freshly cracked black pepper
One medium Vidalia onion, sliced
One to two tablespoons minced garlic
3.4 pound of cremini mushrooms, sliced
1/2 cup of white wine
pinch salt

In a pan, heat a bit of olive oil then add garlic, red pepper flakes, onion and a pinch of salt. After a few minutes add mushrooms and white wine.  Reduce slightly and add Kale stirring once. Cover the pan and allow the Kale to steam. After a few minutes remove cover, add salt and pepper to taste, and stir kale with the onions and mushrooms in the bottom of the pan. Remove from heat and serve.

*Can be topped with crispy prosciutto, cranberries, or shaved Parmesan if you like.

Black Bean – Mango Salsa

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When mangoes are in season, I love to mix them with avocado and such things to top dishes off or as a healthy dip. This is interesting as I do not typically eat mangoes on their own – they are just a tad too sweet for me. But when mixed with other elements, the sweetness is decreased and I enjoy them immensely! This salsa is very versatile and cost effective.  It can be used in tacos, on grilled fish or baked chicken, as a dip or a salad topper.

  • One can Black Beans
  • Two Mangoes, diced
  • Half red onion, small dice
  • One cup cilantro, chopped
  • One avocado, diced
  • One Jalapeno, minced
  • 1.5 cups Jicama, diced
  • Juice from one lime, mixed with pinch of salt and a little bit of olive oil (or garlic olive oil)
  • Cayenne, Garlic Powder, Cumin, and Adobo spices as desired

Combine all ingredients in a bowl and mix well (but gently). Season as desired.

Chipotle Aioli

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Chipotle Aioli is a great sauce to make and keep in the fridge. You can throw it onto/into all sorts of things from sandwiches to tacos to grilled fish or chicken to sweet potato fries to  tempura fired veggies. You can also make this to your dietary needs as well. I imagine this can be made quite successfully with yogurt and when using the sauce in an Asian dish feel free to use Japanese Mayonnaise instead of American (this is what I do and use as a dip for tempura-fried sweet potatoes).

Half can Chipotle Peppers in Adobo
Half cup of Garlic Mayonnaise (Central Market sells Garlic Mayo or you can add roasted garlic to regular Mayo)
Half lime, juice squeezed

In a small food processor, blend the Pepper, Mayo, and lime juice until desired consistency is achieved. Add more mayo if you find it too spicy.

Nairagi Tartar with Mango and Zucchini

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I know, I know….you are probably getting sick of seeing this variation of my favorite dish, but what can I say – I love it! So simple, so satisfying, so not bad for you, such a better bargain than restaurant tartar, so amazing and addictive! Sorry, groan all you want but I eat a variation of Tuna/Salmon/Nairagi tartar EVERY week. Here is this weeks!

Tartar

  • 1/3 pound of fresh Nairagi, cut with a Sushi Knife into small dice
  • 1/2 Large Avocado – diced
  • 1 cup Green onions – large dice
  • Sesame seeds – black or white – to taste (I use about two tablespoons)
  • Sriracha – to taste – I use about a tablespoon and a half
  • Soy sauce – to taste about a 1/2 tablespoon
  • One Lime, Juiced
  • Eel sauce, 1 tbsp
  • Ginger Lime marinade/sauce, 1.5 tbsp
  • Salt and pepper
  • 1 Mango, diced
  • 1Small Zucchini, cut into small dice

Combine all ingredients in a bowl and mix well, adjusting flavors as desired.

Coconut Rice

  • One cup Coconut Milk
  • Two Tablespoons Ginger People Minced Ginger
  • One tsp salt
  • Half cup of Basmati Rice

Bring milk, ginger and salt to a boil in a small saucepan. Add rice, cover, reduce to simmer. Cook for ten minutes and fluff.

To Assemble:

Pack Rice into a small, round ramekin. Turn upside down in the middle of the plate, then remove ramekin leaving a small mound of rice. Top with the tartar, drizzle with additional eel sauce – or place a small dot in various spots on the plate. Feel free to top with fried shallots if desired. Alternately, you can Julienne the zucchini and arrange the zucchini below, above, or around rice, then top with tartar and shallots if desired. I went for the all-in-one combo to make life simple.

Spinach and Apple Salad with Pesto Chicken Salad

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Elsewhere in the blog, there is a recipe for Pesto-Chicken Salad which I love. The other day I had some chicken breast I needed to use up, so I whipped up some Pesto Chicken Salad and brought and apple and a bag of spinach to work the next day for a light, healthy and quite tasty lunch.

  • 3 cups Spinach
  • 1/2 favorite Red Apple of Choice (I used a small Gala apple), thinly sliced
  • 1cup Pesto Chicken Salad with Cranberries
  • 1.5 tbsp Girard’s Light Champagne Dressing
  • Fresh Black Pepper

Put Spinach in a large bowl on on a plate. Cut apples into spinach and crack black pepper over spinach. Pour dressing in a circular motion over spinach. Mix well. Top the greens with a scoop of Basil Pesto Chicken Salad and enjoy. Feel free to heat the chicken first if you prefer that element hot.

Enchilada Eggs

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Pretty quick and easy combination that occurred when I took last Friday off and made D breakfast. We had had enchiladas the night before and had leftover sauce so I decided – since D loves them so much – that I would combine them with eggs for homemade breakfast tacos (I of course had a smoothie given my egg allergy). He liked them=)

  • 2 eggs, cracked and beaten
  • Pinch Cayenne
  • Salt and Pepper
  • Monterrey Jack or Cheddar Cheese
  • Dash of milk or cream
  • 1/2 cup of Black Bean Corn Salsa
  • 1/2 cup Green Chile Pork Enchilada Sauce
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • Small handful of torn rotisserie chicken
  • Salsa of choice

Combine Eggs, milk, Cayenne, and Sat and Pepper in a small bowl and beat well.

In a pan, saute the shallot and garlic in a dab of butter until glassy. Add black bean corn salsa and heat for about a minute. Add eggs and scramble. Once almost cooked, add enchilada sauce to the pan, along with cheese and chicken pieces.Serve with warmed tortilla, avocado slices (if desired), and salsa of choice.

Tomato, Artichoke, and Zucchini Casserole

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I am thrilled that I created this. D wanted baked tomatoes because he loves them. I did not want to buy two types of tomatoes (I was buying cherry tomatoes for a dish later in the week) so I decided to bake tomatoes but inside a casserole dish. The result of my creation was a man friend who did not say a word throughout dinner, licked his plate, and got seconds. These actions were all precursors to a rave review. This is a super easy, super fresh, super healthy, super delicious, super versatile, and perfect for summer or winter (adjust veggies accordingly).Final verdict: Keeper!

Tomato, Artichoke and Zucchini Casserole
Serves 4

  • 3/4 of a pint of Cherry or Grape tomatoes, halved and seeded
  • One zucchini, cut into half moons
  • One can artichoke hearts, quartered
  • 1-2 large shallots
  • 3-5 cloves garlic
  • Salt
  • Pepper
  • 3 tablespoons chicken broth
  • 1/4 cup white wine
  • 1 tsp dried thyme
  • handful torn basil
  • a few dots of goat cheese or some shredded Fontina
  • a few pieces of torn prosciutto or pancetta (optional)
  • Bread crumbs (optional – I actually do not think they added anything)

Grease a baking dish. Preheat oven to 400. In a skillet, heat olive oil and add prosciutto or pancetta (if using) and allow to render. Remove from plan and garlic and shallots (properly seasoned) and saute until glassy. Add white wine and chicken broth and reduce a bit to just cook off the alcohol.Add some pepper and the thyme and reserve.While the shallot mixture is cooking, seed tomatoes, cut zucchini and artichoke and combine in the baking dish. Sprinkle with salt and pepper and mix with cheese. Once the shallot mixture is done, pour mixture into the baking dish. Top with breadcrumbs and bake for 15-20 minutes. You can pull out halfway through and top with more cheese (or you can just move the previous addition of cheese to now if using less cheese). Pull out of the oven and spoon into small bowl or onto a plate.

This would be delightful with a piece of toasted garlic ciabatta bread. It would also be delightful with some chicken sausage for a one-pot meal (can you call it a one-pot meal if you also use a pan – in Andiland you can!).