Tuesday, June 2, 2009

Mexican Fiesta Recipes from last night

I think I knew better ~ of course, you all would want the recipes, who wouldn't?! The Mexican Fiesta last night was awesome - it still makes my mouth water to think about it :D As requested, here are ALL the recipes for what I made last night with my modifications. The book makes them a bit differently, but, I LIKED my adjustments adding more spice and such. Enjoy!!

You can click HERE to see all the pictures that go with these recipes.

Tortilla-Less Tortilla Soup
Makes 4, 0 WWP servings, (1 WWP if using avocado)

6 large tomatoes, chopped
½ large onion, chopped
1 celery stalk, chopped
1 large carrot, chopped
2 cloves garlic, minced
½ tsp chili powder
¼ tsp paprika
¼ tsp cumin
Sea Salt & Pepper to Taste
½ cup jicama, peeled and diced
½ avocado, cubed

Heat a large dry soup pot over medium heat. Working in batches, char the tomatoes, onion, celery and carrot for 8 to 10 minutes, until the tomatoes start to break open a bit and the onion looks a little charred. Add chili powder, paprika, cumin, sea salt and pepper.

Add enough water to cover the vegetables. Add the garlic and cook over medium-high heat until the tomatoes have broken down, 20-25 minutes.

Remove the soup from the heat and let cool 10 minutes. Transfer soup to the blender or food processor and puree on low for 15 seconds. Return the blended soup to the soup pot and cook for 5 more minutes. Season with additional sea salt and pepper if needed.

Top each serving with jicama and avocado. Serve immediately.

Chicken Fajitas with black beans, Guacamole & Salsa Mexicana
Makes 2 gigantic servings (6 WWP for Chicken only, 11 WWP for everything)

*I personally think you can make this into 3-4 servings because I couldn't finish one serving.

*Make it VEGAN by using tofu, chicken substitute or even better POTATOES (boil for 10 minutes before frying to get to cooking started)

1 Tbsp extra virgin olive oil
1 green bell pepper, thinly sliced
½ onion, sliced
2 – 5-6 oz boneless, skinless, chicken breasts, cut into 1 ½ inch pieces
1-2 Tbsp Veggie Terrain's Fabulous Taco Seasoning Basic Black Beans (see recipe below)
Guacamole (see recipe below)
Salsa Mexicana (see recipe below)

Heat a nonstick skillet over medium heat. Add the oil, bell pepper and onion and cook until the onion is clear/caramelized a little, about 5 minutes.

Add the chicken and stir for another 5 minutes or until the chicken is cooked through.
remove pan from the heat and add Taco Seasoning. Serve with black beans, guacamole, and salsa

Basic Black Beans
Makes 2 servings, (3 WWP each)

1 15 oz can black beans, drained and rinsed
½ onion, chopped
4 tsp extra virgin olive oil
½ c water
2 dashes of chili powder, paprika, cumin
¼ tsp garlic salt
1/8 tsp freshly ground black pepper

Sauté the onion in a small sauce over medium heat, stirring frequently, about 4-5 minutes or until softened and slightly caramelized/brown.

Add black beans, spices, garlic salt & pepper and ½ cup water.

Simmer for 15 minutes.

Makes 2 -4 servings (2 WWP per serving, for 4 servings)

* If you keep the avocado pit in the bowl, it will prevent the guacamole from turning brown.

1 avocado, halved, pitted and peeled, reserve the pit
1 jalapeño, seeded and minced, optional
2 Tbsp fresh lime juice
1 tomato, chopped
Garlic salt and freshly ground pepper to taste

Combine the avocado, jalapeño, if using, lime juice and tomato in a medium bowl. Use a fork or potato masher until almost smooth.

Season to taste with garlic salt and freshly ground pepper and serve.

Salsa Mexicana (Pico de Gallo)
Makes 4 servings, 0 WWP

4 medium tomatoes, chopped
½ large onion, chopped
¼ c minced fresh cilantro
2 Tbsp fresh lime juice
½ jalapeño, seeded and minced
Garlic salt and freshly ground pepper to taste

Combine the tomatoes, onion, cilantro, lime juice and jalapeño in a medium bowl and mix well.
Season to taste with garlic salt and pepper. Keep chilled.