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Bonanza Bowl

Bonanza-Bowl_shake-up-your-fridge-Yes,-more-please!

One Zucchini, one sweet potato, 1/3 of avocado, 11 cherry tomatoes, some spinach, the heel of a red onion and 2 pieces left from different cabbages, that was what I had in my fridge.
It happens to every fridge. These lonely rangers, the forgotten vegetables that get a little sad and tired looking. You really do not have a plan for them but you know you better eat them before you reload your fridge. All this bits and ends not enough for a complete recipe, you know how it feels when you have potatoes, but not butter, you have pasta but no sauce, or garlic but not oil sometimes your cooking just gets stuck. Some times you have to shake up your fridge and pantry to see what comes out of it.

This is the kind of Non-recipe that saves you. Sometimes if your fridge feels like this, its contagious and you’ll find that your Pantry has the same dilemma. But when your cooking bulb goes on, this bits and ends can be transformed on a blink of an eye and will turn into, perhaps the best dinner of the week.

Bonanza-Bowl_ingredients

I did a quick pantry search, and spotted the last brown rice on the jar and some pepitas. I cooked the brown rice using my pasta method, lots of water and then strain the rice, voila you have the perfect separate grains very efficient and anti-gluppy rice. If you are a rice glupper this is the method to the madness.

Bonanza-Bowl_Brown-rice,-an-easy-way-to-cook-brown-rice

While rice was cooking, a quick look into the freezer and I had some left over shrimp from last week yes!…Please, do not get discouraged if there is not such a big freezer catch for you waiting in the freezer, remember there is always an egg waiting to be sunny side up into a bowl like this. Tofu, cheese, left over roasted chicken, lentils, every protein sings well on this bowl.

I knew I did not want to spent to much time cooking all this puzzle, so I thought on the simplest cooking like sauteeing or quick pickle that yield maximus flavor with minimal efforts. Next, Shredding the cabbage adding some dashes of vinegar, honey and tabasco, salt and pepper for a quick pickle. It took me about 2 minutes. I chopped some spinach, halved cherry tomatoes for freshness. Then cubed sweet potatoes and zucchini quick sautéed with olive oil salt and pepper until a bit charred.

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Using the same pan I sautee the shrimp along with some ancho powder and spices for a punch of flavor.

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Before serving, I seasoned the rice and plate everything on a bowl a squeeze of lime, a blap of creamy yogurt a dash of hot sauce. A one heck of a good one bowl dinner!

Bonanza-Bowl_all-in-one-bowl-dinner!

Beside loving the eclectic vegetable chaos, what I love the most about this one bowl its that every bite taste different. What could feel like bits and ends become a feast of flavors, textures and colors. In less time that you imagine, you will find yourself eating even better than if you would have planned. A truly Bonanza Bowl.

Maybe, next week you will find yourself waiting and craving to put your left overs together…

Bonanza-Bowl_shake-up-your-fridge!-Yes,-more-please!

Bonanza Bowl

Serves 2-3-4 stretch it by adding an egg…if you have them…

I started by cooking the Brown Rice.
About 3/4 cup brown rice, I always cook my brown rice like pasta, in lots of water just using less salt. It cooks about in 25-30 minutes. I drain the rice and let the steam take care of the excess water. I used a dash of comino, garlic and salt for the rice.

Then I chopped into cubes the sweet potato, and sautéed. Zucchini chopped in long pieces and quick sautéed.

The awkward pieces of Cabbage Red and green, I shredded and season with a couple of dashes of tabasco, some honey, 2 good pinches of oregano and rice vinegar, for a quick pickled flavor.

Chopped a bit of Red onion and spinach, halved some gold tomatoes, avocado and lime wedges.

Once I had all this vegetable situation ready, I seasoned the shrimp with about a teaspoon of paprika, ancho chili powder, garlic and salt and sautéed them using the same pan from the zucchini and sweet potato. For a more efficient clean up future.

Shrimp or egg or tofu or chicken or tuna, or what ever you have left over roasted chicken,etc..

I served everything on a bowl sprinkled some sea salt, some fresh cracked pepper, a blap of greek yogurt. Done dinner was served in about 20 minutes.

With all our spear time, we indulged and took our dinner bowls up stairs to the TV room and watched a good ol’ movie…

Which movie???!!!…oh! Lordy… Casino Royale 2006 hehehe

Have fun with your left overs!

Bonanza-Bowl_Fall-dinner-Yes,-more-please!

For the double 00h! on this Bowl:

Movie Pairing:  Casino Royal James Bond

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Zucchini Goat Cheese Entomatadas

 

Zucchini-Goat-Cheese-Entomatadas_Zucchini-recipe-for-Summer_Yes,-more-please!

Entomatadas;//Adjective, En=in / tomat= from the word tomato /adas adjective termination that denotes action,”adas”
I would say that the closest translation of the word “entomatadas” or “entomatado” would be “smothered in tomato”.

These Entomatadas are the mellow cousins of the Enchiladas. They have the same concept and construction, rolled tortillas filled with infinite possibilities and covered with a sauce made with dry chiles.  The sauce used in entomatadas is made with red tomatoes, as its name suggests. Roma, or Tomboys tomatoes, or jitomate “bola” in Spanish is usually the tomatoes of choice when making this sauce, but certainly any red round meaty and juicy tomatoes, along with mild herbs and spices will work.

The basic Entomatada sauce is very mellow and showcases the best in tomatoes. In this version of mine, I rock it out a little bit by adding a single serrano, that mimics the black pepper and adds deep of flavor to the sauce. The sauce consist of boiled tomatoes, that are skinned, blended, and then sautéed with onion, garlic and fresh epazote or mint. Then its pureed for a second time to produce the most velvety and creamy tomatoey sauce. The creamy sauce contains no dairy however, which makes the sauce light and fresh. Also on the virtue of looking for a healthier, lighter version of the classic way to make entomatadas which calls for frying the tortillas, I warmed up the corn tortillas and I drizzled them with a bit of a delicious green… a grassy extra virgin olive oil! This step not only adds another layer of flavor, but also prevents soggy tortillas when the salsa is added.

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These Entomatadas of mine are filled with sautéed zucchinis, onions, sweet corn, and goat cheese. Once I roll them up, they are smothered with the piping hot tomato sauce which warms them through. These Entomatadas are best eaten warm almost tepid temperature.
Pouring the sauce separately when making any kind of enchilada is my favorite way to make them; It avoids enchilada uni-blocks. Best of all, by using this technique on these Entomatadas, is that it makes them BAKE-FREE!!! keeping you and your house odor free when you have closed the windows to run the A/C. If you don’t understand how that works, then come further South.

Zucchini-Goat-Cheese-Entomatadas_ready-to-serve!

Entomatadas are great for entertaining. I usually have them rolled up and when its time to serve them. I pour the piping hot tomato sauce all over, drizzle of Mexican crema or in this case I use a diluted Greek yogurt and sprinkle of queso fresco to keep them on the lighter side. Take them to the table and serve on a bed of shredded fresh lettuce and avocado wedges. I’m telling you, these Zucchini Goat Cheese Entomatadas scream Summer out loud! Whether its a midweek dinner or a potluck this recipe, its a must try! I know you will like them as much as we do!…

To make this Entomatadas you will need….

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Creamy Basil-Zucchini Noodle Soup

Creamy-Basil-Zucchini-Noodle-Soup_Yes,-more-please!

Welcome Spring! and its amazing crazy weather, hehehe… here in Austin, Tx its rainy, cloudy and around 60 degrees that feels like 50 degrees. So I think a vegetable noodle soup, with a bright green hue, light, creamy and bright will lift up any cloudy weather… If you live in a part of the world where the weather feels accordingly with the Spring season, hey! this Creamy Basil-Zucchini Noodle Soup it’s also for you since it can be served warm or cold.

Describing this soup is a dreamy pleasure,it is creamy, fragrant, gluten-free, vegan, vegetarian, green, calorie friendly and easy to make. The basil, ginger,  and coconut give this soup an aromatic spring flare. The raw zucchini noodles add bite and texture to the soup. For me, it always has been interesting to enhance one flavor by combining different cooking variations of it. Raw, steamed, roasted, sautéed, two or three variations in one dish with the same ingredient. I believe that by maximizing one subtle ingredient like zucchini you can achieve maximus dept of flavor, textures, temperatures and add lots of character to the dish by focusing on “the” one ingredient.

Creamy-Basil-Zucchini-Noodle-Soup_ingredients

Six ingredients joining one pot, and the fun task of making zucchini noodles. By the way, have you made Zucchini noodles before? It is awesome. This little apparatus, called the vegetable spiralizer it is the bomb!. As you know, I’m not very fond of uni-taskers in the kitchen, the only uni-tasker gadget I owned and loved was the Julienne peeler, until now. (which by the way you can use if you do not own a spiralizer) This vegetable spiralizer belongs into the FUN category, it transforms any meaty root vegetable or fruit into the most beautiful curly noodles. I’ve used, zucchini, carrots, beets, potatoes, sweet potatoes, butternut squash, cucumbers, rutabagas, green papaya, apples, pears, uff! you name it. It’s really easy to use and clean up. If you have heard of it, yes it is awesome! (No, I’m not getting paid to say this, what you are reading it is my honest opinion, in fact I did not even bought this beautiful red spiralizer ha! It was a Christmas present from my friend Andrea…Thank you Drea! I love it! Hehehe.)

So, dear friends, whether you are experiencing a warm or cold Spring; Begin by make this delicious soup and enjoy the Spring ride!

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Let’s cook! …for the recipe you will need…

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Pizza Azteca

Pizza-Azteca_Yes,-more-please!

It’s a pizza!…no!
It’s a casserole!….no! It’s a tamale?!…..no!
It’s a Corn Masa Pizza Pie!….Yes!
As silly as it sounds, it is ridiculously delicious!
Call it what you like: Mexican pizza, Corn Masa pizza; Pizza Azteca-its the ultimate summer one pan wonder. This is a great quick meal solution too! To get pizza on board it takes no more than 35 minutes since the masa does not rely on yeast or waiting time to rise.
Let me describe this pizza for you… Imagine a hot cast iron pan filled with corn masa crust, when baked the bottom gets crusty with soft delicious nutty corn masa. Fresh corn kernels add texture, enhance the corn flavor and add moisture to the crust. The top layer load with summer vegetables like zucchini, fresh corn, tomatoes, red onions, hatch peppers, and loads of melty cheese layered on top. The summer vegetables pair great with the flavor of the corn masa, the oregano on the fresh quick base sauce adds the perfect herb note. I made the pizza sauce by grating some fresh tomatoes which adds extra freshness to the pizza. I baked everything on the king of pans, “the cast iron pan”.

When this pizza comes out of the oven you will be fill with warmth and happiness as you experience the comforting smell of cooked corn masa and fresh vegetables. Pizza Azteca is best served with a fresh green salad on the side and will be a sure crowd pleaser.

This Pizza Azteca is what I would offer Moctezuma on a summer afternoon… Pizza Azteca is a meal fit for kings!

Enjoy!

Pizza-Azteca_Yes,-more-please!_ingredients

Pizza Azteca

Makes 1 round 12” pizza, yields 8-10 slices.

For the crust:

2 cups corn masa- Maseca is the brand I like, if you can get fresh masa, use it! you will be in heaven.
2 to 2-1/2 cups warm water
½ teaspoon kosher salt
½ cup fresh corn kernels (white or yellow corn is ok)

For the sauce:

3 medium roma tomatoes grated
1 tablespoon tomato paste
1 teaspoon dry oregano
1 garlic clove grated
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
Fresh cracked pepper to taste

For the toppings:

1 large or 2 medium zucchini thinly sliced.
1 ear of corn worth of kernels
1 hatch pepper or substitute for 1 good pinch of red pepper flakes.
Use roasted red peppers if you do not care for spicy.
1 cup cherry, sun golds or grape tomatoes sliced in half.
2 cups of grated cheese like Adobera, Oaxaca, Gouda, Mozzarella or Monterrey jack.
Use the cheese you like the most, as long it melts and has a mild flavor so you can taste the rest of the ingredients.
Salt and pepper to taste a little extra virgin olive oil for drizzle.

Preparation:

Preparing the masa:

1. Start by preparing the masa dough. Dissolve the salt into the 2 cups of warm water.
2. In a large bowl place your dry corn masa flour, make a well in the center add half of the water, and start incorporating the flour from the sides. Add corn kernels and the rest of the water. Knead for 2-3 minutes until water is well absorbed by the masa.
3. The masa should feel moist a bit sticky to the touch. You should be able to shape it into a ball and cover with plastic wrap, set aside let it rest while you prepare the rest of your vegetables.
4. Preheat Oven at 450F/ 230F

Pizza-Azteca_how-to-make-the-crust
5. Prepare and slice all your vegetables, grate your cheese and prepare your tomato sauce by grating the tomatoes and adding the oregano, salt, garlic, black pepper and extra virgin olive oil. Set aside.

Pizza-azteca_ingredients

Pizza-azteca_Sauce
6. At this point your masa should be well hydrated and ready to shape into the cast iron pan. Using a 11-12” Cast Iron Pan place your masa dough in the center and with wet hands start by evenly shaping the masa into the pan. Create a  higher rim on the edge of the pan. see photo.

Note: If your cast iron pan is well seasoned do not worry about the crust it will not stick to the pan, if not just apply some neutral oil on a napkin and grease the pan before shaping your crust.

7. Once you have an even layer with a bit of a rim on the outside edges, Place skillet with the crust in the oven, on the bottom rack. Bake for 15 minutes lowering the oven temperature to 425F as soon the crust is in the oven.

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Pizza-Azteca,pre-bake-crust
8. Carefully remove the skillet from the oven, place it on top of the stove or a metal trivet and start layering your pizza ingredients. Note: leave the pot holders into the cast iron pan handles at all times!, this will prevent you to try to grab the hot pan by mistake!…believe me I’ve been there…ouch!
9. Layer the ingredients same way you do like on a pizza, starting with tomato sauce on the bottom, half of the cheese, zucchini, corn, onions, tomatoes, peppers, and the rest of the cheese. A pinch of salt and some fresh cracked pepper.
10. Place the cast iron pan into the oven for another 20-25 minutes until cheese is melted and the pizza has some gratin golden brown blisters.

Pizza-Azteca_layers
11. Remove from oven, place the pan on a trivet and wait 5 minutes to cool off a bit before cutting. Sprinkle some fresh cilantro for garnish.
12. Serve and Enjoy!

 

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Enjoy!

Silly, silly music pairing: Brak’s Pizza Song with the Space ghost…

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