Whole Wheat Navajo Tacos (fried in coconut oil)

Navajo tacos were one of my favorite things to eat as a kid. There are dozens of ways to eat them but my favorite is Mexican style: refried beans, cheese, avocado and tomato. Thanks to coconut oil, I can still indulge in them from time to time.

Whole Wheat Navajo Tacos
2 1/2 teaspoons yeast
1 cup warm water
2 tablespoons honey
1/4 cup butter, melted
1 teaspoon salt
2 1/2 to 3 cups whole wheat flour (one half cup at a time as needed)
coconut oil for frying
toppings- refried beans (I love mine mixed with salsa and sour cream), cheese, avocado, tomato

Dissolve yeast in warm water with honey. When yeast is bubbly, stir in melted (cooled) butter, salt and 1 cup of flour. Continue mixing and add 1/2 cup of flour at a time until the dough pulls away from the side of the bowl- you want it to be soft but not sticky.

Cover and let rise until double. Roll dough out into 2 thin rectangles (about 1/4" thick) and using a pizza cutter slice into squares (I cut each into 12 small squares) and let rise until double.

Heat coconut oil in a small pot (the smaller the better). I don't like to waste a lot of oil so I used about a 1/2 cup but it's easier if you have more oil. I also make mine smaller due to less oil. Dip the corner of one piece of dough in the oil- when it bubbles right away the oil is ready.

Fry one piece of dough at a time, using a spoon, scoop oil over the top of the dough until it puffs up (or you can tip and rotate the pan around in circular motions so that oil covers the top of the dough). When the top has puffed, flip over and cook until brown. Drain on a paper towel and repeat for all pieces of dough. Top with desired toppings and serve warm.

For sweet dough, dip in powdered sugar, sprinkle with cinnamon and sugar or drizzle with honey.

Quinoa and Black Bean Burritos

If you are a lover of Mexican food, you HAVE to try this. It is amazing. I modified the recipe from the Cooking Quinoa blog (a fabulous site for incorporating this superfood into everyday meals). This is fabulous by itself, with chips or in a tortilla. I didn't add meat to mine and didn't miss it a bit. Seriously, couldn't get a healthier, tastier burrito. We used the leftovers to make quesadillas and they were just as great. This is definitely being added to my regular meal rotation.

Quinoa and Black Bean Burritos

Olive oil
1 small onion, diced
Diced green and or red pepper (I used both)
1-2 cups black beans (or one can)
1/2 to 1 teaspoon salt (less if you use canned beans)
2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 cup cooked quinoa
1 lime (or 1/2 lemon)
1/2 bunch cilantro (I forgot to add mine and it still tasted fabulous)
diced avocado, tomato

Heat 1 to 2 teaspoons of olive oil in pan and saute onions and peppers. Stir in black beans, salt, cumin, chili powder and garlic powder. Stir in quinoa just until heated through. Remove from heat and toss with lime or lemon and cilantro.
Serve with avocado and tomato. I had mine with whole wheat tortillas. I didn't add any sour cream or cheese, but that would also be a nice addition.

Honey-Lime Enchiladas

I saw this recipe on the Sisters Cafe a while ago and recently a few friends have recommended it, so I finally got around to trying it. It was much tastier than I expected! My husband just laughed at me for finding a way to sweeten up everything, even enchiladas...but he enjoyed them!

Cooked, shredded chicken, pork or beef

Honey Sauce
1/3 c. honey
Juice of one lime
1 tablespoon chili powder
1/2 teaspoon garlic powder

10oz can green enchilada sauce
Mozzarella & cheddar cheese, shredded
Corn (or flour) tortillas

Mix honey sauce ingredients together with cooked, shredded meat and set aside for 20-30 minutes.

Pour half can of green enchilada sauce in the bottom of 9x13" pan. Heat corn tortillas in microwave 15 seconds or until soft. Spoon meat mixture and shredded cheese in the center of each tortilla, roll up and place in pan. Continue until pan is full. Top with remaining enchilada sauce and smother with cheese.

Bake 350 degrees for 25-30 minutes or until cheese is melted. Then turn oven to broil and continue cooking 2-3 minutes until slightly brown and crispy.

Chipotle style burritos: Black Beans, Cilantro Lime Rice, Pico de Gallo & Guacamole

I think I've mentioned before how much I LOVE Chipotle. Sadly, we don't have one near us, so the only time we get to indulge ourselves is when we travel. SO we like to make our own version at home. I am pretty close on everything except the chicken- I am not willing to spend the time to figure out those complex flavors, so for now I just go with grilled chicken marinated with a little lime juice and montreal seasoning or zesty italian dressing.

The cilantro lime rice recipe I posted previously here http://ldsbaker.blogspot.com/2010/10/cilantro-lime-rice-with-black-beans.html  the image shown is with barley, but you can also use white rice (pictured above). I also added a little chopped green onion to the version shown above.

Black beans...Squeeze the juice of one lime, stir in some salt, cilantro and cumin to flavor your beans. See below for simple instructions on cooking these in the pressure cooker- takes only 30 minutes!

Simple Pico de Gallo: This is my simply "wimpy" version of pico de gallo- simply chop a bunch of tomatoes, some green onions (including white part), cilantro and juice of one lime. Refrigerate until ready to use.

Guacamole: I never measure these spices, just add a bit here and there until you reach the flavor your tastebuds desire... 1-2 ripe avocados, salt, pepper, fresh lemon or lime juice, garlic powder, diced tomatoes, cilantro.

Serve in warmed tortilla with or without grilled chicken.

Cooking Black Beans in Pressure Cooker:

I have been asked a few times how to cook beans in a pressure cooker. It is really simple. I just take 2 cups of dried beans- sort and rinse, (no soaking necessary) add to pressure cooker and fill with water to the 2/3 full line. Turn stove on medium high and as soon as you hear the whistle, turn it down a bit so that it still whistles softly but isn't steaming it's top off. Continue cooking for 20 minutes. Turn off the heat and let it sit on the burner while you prepare the rest of your food. I, as you know, am impatient and if I need them fast, I use a fork or knife to lift the release valve and let the excess steam out. Once the steam is all out you can open it, rinse the beans and eat.

Fresh cooked beans have a different flavor so you may find that you need to salt them, although after time you'll get used to not having so much salt on them. There is a great chart about how long to cook different types of beans at this website http://www.fabulousfoods.com/articles/27942/how-to-cook-beans-in-a-pressure-cooker

Enjoy!

Creamy Chicken Taquitos

My friend Melissa posted this on her blog a few weeks ago and I finally made them. They are so delicious! Definitely being added to my regular meal rotation...

Creamy Chicken Taquitos
2 cups shredded cooked chicken
3oz cream cheese
1/4 cup salsa verde
1 tablespoon fresh lime juice (1/2 lime)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
2 tablespoons sliced green onions
1 cup grated cheese (I used 1/2 pepperjack and 1/2 monterrey jack)
12 small flour tortillas
Oil for misting

Preheat oven to 400.

Heat cream cheese in microwave safe bowl for 20-30 seconds until soft. Stir in salsa verde, lime juice, cumin, chili powder and garlic. Stir in cilantro, green onions, chicken and cheese.

Heat 4 tortillas at a time in microwave for 20 seconds to soften. Scoop 2-3 tablespoons of chicken mixture into the middle of each tortilla, keeping the mixture 1/2 inch from edges and roll tightly. Place seam side down on metal baking sheet. Line up but don't let them touch.

Spray tops lightly with oil and bake for 15 minutes or until crisp and ends are golden brown.

Cuban Black Bean Soup

Have I mentioned that I love black beans??? This soup is yum. Doesn't look too appetizing, but it really is good. And can't get much easier.

1/2 onion chopped

2 cloves garlic, minced

1 teaspoon oil

2 cans black beans

1 tablespoon cumin (to taste)

1 cup chicken broth

1 cup salsa

1/2 cup sour cream

Heat oil in large pan, cook onions and garlic until golden. Add black beans and mash with potato masher or food chopper (I mash mine right in the pan). If you prefer a smoother soup, use a blender, I just prefer chunky soup. Stir in cumin, chicken broth and salsa and cook until heated through. Stir in sour cream. Garnish with sour cream, avocado, tortilla strips, and cilantro.

Cilantro Lime Rice with Black Beans

I love Chipotle, this is my rendition of lime rice- I used barley because I have a ton of it, but you could also use rice.

1 cup barley (or rice)

1 tablespoon oil

2 cups chicken broth

1 lime

1 can black beans

1/2 bunch cilantro, chopped
1/2 teaspoon Cumin (or to taste)
S&P to taste

Heat the oil over medium heat, add barley and cook until browned. Stir in chicken broth and bring to a boil. Reduce heat and cover, simmering 30 to 40 minutes or until barley/rice is tender. Microwave lime for 30 seconds, slice in half and squeeze juice over barley/rice. Stir in black beans and cilantro. Makes a great filler for burritos.

Black Bean Salad aka Cowboy Caviar

This is one of my favorite dishes because it's so simple and so healthy. It is my "go to" dish when I'm exhausted and don't feel like cooking. You can eat it warm or cold, with a spoon, tortilla, or chips. Plain, over rice, or lettuce. So versatile, and did I mention healthy?

2 cans black beans
1 can corn, drained or 1 cup frozen corn, thawed
1/2 cup chopped green onion
1 avocado, chopped
1 bunch cilantro, chopped
2 tomatoes, chopped (or 1 can diced tomatoes)
1/2 cup zesty italian dressing
1/2 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon black pepper
1 tablespoon fresh lime juice

Chop the tomatoes, onion, avocado and cilantro and toss with beans and spices. Here is a great recipe for zesty italian dressing (I simply mixed a little olive oil, garlic powder, honey and italian seasoning together and liked it much more than the storebought stuff I used to buy). Refrigerating it for a few hours helps the flavors to soak in and give the beans a good flavor.

For an even healthier boost- try adding some cooked quinoa to the salad.

Whole Wheat Tortillas

We eat a lot of beans and rice around our house. It's the easiest thing in the world to cook and is my lazy day go-to food. Tortillas are really easy to make and they are so yummy.

3 1/2 cups whole wheat flour (fresh ground or King Arthur)

1/2 teaspoon salt

1 teaspoon baking powder

1/2 cup olive oil butter, softened (just discovered butter works so much better!)

1 cup hot water

Mix flour, salt and baking powder together. Mix in oil butter and slowly add water until a soft dough forms (not sticky). Cover and let rise 10-15 minutes.

Heat a cast iron pan (or nonstick pan) over medium heat until nice and hot. While the pan is heating up, pinch off a small amount of dough (about the size of a lemon) and roll into a flat circle (a pizza roller works best for this).

Cook tortilla on preheated pan and once bubbles start to form, flip it to the other side and cook until heated through. Entire process should take a few seconds. If you cook it too long it will get crispy and won't fold well, so it's better to undercook than overcook.

If your pan isn't hot enough the first few won't turn out as well- just like crepes or pancakes you need to make sure the pan is good and hot before you start cooking, and only flip once.

Whole wheat tortillas taste just as great as white flour tortillas but are not as pliable. For softer tortillas try using half whole wheat and half white flour.

Southwestern Barley Salad

I know I promised barley recipes, I just got distracted. Here is a really yummy one. It's great for the summer because it tastes great warm or cold and can be eaten plain or with tortillas.
3 cups chicken broth
3/4 cup barley
1 can corn (or 1 cup frozen)
1 can black beans (or 1 can dried, cooked beans)
1/2 chopped red pepper
1/2 chopped yellow pepper
1/2 onion chopped
1 bunch chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon cumin

Bring chicken broth to a boil in medium saucepan, stir in barley. Reduce heat, cover and simmer until barley is tender, about 40 minutes. Chop all vegetables. Roast onions and peppers in oven on broil for 5-10 minutes or until tender. Toss all vegetables with lime juice and cilantro in a large bowl. Stir in warm barley. Serve warm or cold with avocado, sour cream and or salsa.

Smothered Burritos

I LOVE smothered burritos. It's one of the things I miss the most about Utah. You just can't find these anywhere else. My favorite place was Los Tres Amigos in Provo- they were awesome. My last pregnancy I craved these almost every day. I have tried numerous ways to make them and just can't seem to get it perfect. This is as close as I've come and it still isn't the same, but it's better than nothing...I can't wait to get a real one in less than a month!!!

Small pork roast (I used part of the roast for my pulled pork the other night)
Green Enchilada sauce (recipe below)
Refried Beans
Tortillas
Cheese

You can use canned green enchilada sauce or use the recipe below. Slow cook pork with sauce in crockpot on low for 10 hours or high for 5. Shred pork with fork until mixed in with sauce. Heat refried beans and spread on a tortillas. Add a scoop of the pork mixture some cheese and roll up. Smother the top with more pork mixture and cheese. Broil in the oven until cheese is melted.

  

 

Green Enchilada Sauce

4 tablespoons butter

1/4 cup flour

2 cup chicken broth

1 cup sour cream

4 oz chopped green chilies

Mix this just like you would a white sauce gravy. Melt the butter, whisk in the flour and slowly add the broth, whisking until smooth (add more or less depending on desired thickness). Stir in sour cream and green chilies.

Black Bean Quesadillas & Black Refried Beans

I love black refried beans. Black beans with lime are a match made in heaven. They are so easy to make and so yummy. I like to use them for black bean quesadillas or just as chip dip. Add spices to suit your taste. I don't care for spicy food so I limit the chili powder and I love lime, so I use lots of it. I also love to make my own chips and sprinkle with lime juice. Yum.

Black Refried Beans
1 can black beans (or dried, cooked black beans)
1 can diced green chilies
cumin to taste (about a teaspoon)
chili powder to taste (about 1/4 teaspoon)
lime juice (fresh or you can use limeaid, about half of a fresh lime or a spoonful of limeaid)
salt to taste (1/4 to 1/2 teaspoon)

Mash black beans with potato masher. Heat a tiny bit of oil in a non-stick skillet. Add all ingredients and heat thoroughly, stirring so the beans don't stick to the pan. These beans combined with ripe avocado make the best burritos, tostadas or meatless enchiladas.

Black Bean Quesadillas

Spread black refried beans over a flour tortilla, top with tomatoes, cheese and other desired toppings. Cover with another flour tortilla. You can cook in a skillet with a bit of butter until brown and crispy on both sides or broil in the oven until crispy.

Southwestern Chicken Salad

This is one of my favorite salads because #1 it's filling and #2 you can use leftovers (if there were any) for taco salad, burritos or tostadas.

Southwestern Chicken Salad

Romaine lettuce washed and chopped
1-2 chicken breasts
Zesty Italian dressing
Lime (or lemon)

Black Beans

White Corn

Tomatoes

Avocado
Cilantro

Corn Tortillas (optional- here's a recipe for corn tortillas)

Marinate the chicken with Zesty Italian dressing and a bit of lime or limeaid (and sprinkle with montreal chicken seasoning if you have any). Cook chicken on the grill or in the oven (broil on hi for 10 minutes on each side) just until pink is gone- do not overcook. Slice into thin strips.

Heat black beans, corn and rice until warm. Serve with chicken over chopped romaine lettuce and top with desired toppings. Squeeze fresh lime or lemon juice over entire salad. Cilantro can be cooked with the chicken or just chopped and sprinkled on top of the salad.

For tortilla strips, cut corn tortillas into 1" strips. Heat oil and fry strips until golden brown OR broil in the oven until crispy. I love my chips with fresh lime juice or lime aid (just brush on with pastry brush).

*For yummy dressing- Cheesecake factory serves this salad with BBQ Ranch dressing- mix half ranch dressing and half bbq sauce. Toss dressing with lettuce and then add remaining toppings. YUM.

Lentil Tacos (they really are good!)

I know what you are thinking- the first time I saw this recipe I thought- Lentil Tacos? That sounds so gross. I remember my mother making us lentils once and we all gagged but I have since made lentil soup and I really like it(sorry mom, I'm sure you tried). Anyway...Anthony needs really high protein meals when he does his 1000 calorie workouts; and I've been thinking about foods we can eat that abide more by the word of wisdom, SO...I figured I'd give it a try. I was pleasantly surprised...

Apparently you can add chili powder and cumin to anything and make it taste great! I am not even tempted by beef tacos any longer- this is my new taco substitute that I use in everything Mexican (I even used them for baked beans and they were so yummy).

I also have a bunch of pearl barley and have found some yummy looking recipes for that so you'll probably be seeing a lot of *interesting* recipes around here. But rest assured if it tastes nasty I won't be posting it. I refuse to eat something healthy if it tastes like crap (we die either way, right?) plus I have young kids who have to eat my food (and franky I love meat- just not every day)... If you have any healthy meatless dishes please share! And stay tuned for lots of experimental barley recipes...

FYI: Lentils are much quicker cooking than other dried beans and they have tons of protein and fiber. For more info click here.

Lentil Tacos

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon olive oil
1 cup dried lentils, rinsed
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups chicken broth
1 cup salsa

Serve with:
taco shells, tortillas or chips
shredded lettuce
chopped fresh tomato
shredded Cheddar cheese
avocado
sour cream

Directions
1.In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat to medium low; cover and simmer for 45-50 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.

2.Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell/tortilla. Top with lettuce, tomato, cheese, avocado and sour cream.

*recipe adapted from allrecipes.com

Chicken Tortilla Soup

1 skinless, boneless chicken breast

1/2 teaspoon olive oil

1/2 teaspoon minced garlic
1 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1 can black beans (1 cup dried beans, cooked)
1/2 teaspoon chili powder
1 tablespoon lemon juice
S&P to taste
1 cup chunky salsa
3 corn tortillas (optional, here is a great recipe to make corn tortillas)
1/2 cup shredded Monterey Jack cheese (optional)

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

Cut corn tortillas into thin strips and either broil in the oven or fry in olive oil until crispy. Top with Monterey Jack cheese, tortilla strips and a little sour cream.

Notes: to double the recipe simply add another can of black beans, if you use dried beans you will need to add salt to give it flavor, but if you use canned beans, there is no need to add salt.