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Grilled Nopalitos and Red Bell Pepper Salad

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: June 4, 2014

Have you ever had Nopalitos? Nopalitos are traditionally used in Mexican cuisine, they are part of the cactus family, there are more species than you want to know about. The word “Nopal” comes from the Nahuatl word meaning “pads” refers to the plant shape. They are a great source of Vitamin C, minerals like magnesium, manganese, calcium,and also a great source of fiber. Besids their delicious and nutritious qualities, recent research studies have shown a positive effect on glycemic index which could be useful and a great value to add to your diet when managing diabetes or to include on your weight loss diet.

Anyhow, what you really need to know about Nopalitos and what I want to share with you is how delicious they are when prepared in a right simple manner.

Nopalitos have a bad reputation among vegetables because of their slimy and viscous flesh. However there are different ways to prepare them and a couple of tricks to avoid the slimy culinary disaster.

Like any other vegetable, Nopalitos can be boiled, steamed, sautéd, grilled or eaten raw, and there is a trick for each one of these cooking methods. Just to mention one of these tricks briefly, boiling nopalitos is the most common of all methods. When boiling Nopalitos, the trick to it is to add 4-6 tomatillo husks along with a piece of onion, a small bunch of cilantro and some sea salt in a pot of simmering water. The tomatillo husks will avoid the slimy matter. Simmer them in a pot over medium heat for about 15-20 minutes, until they change of color. Turn the heat down, and let them cool. Strain and rinse thoroughly. Combine the nopalitos with a good amount of Pico de Gallo salsa, toss and they are ready to serve. As you can see, with a little effort you can make the fastest salad of them all!

This kind of Nopalito salsa/salad is ideal to have as a side dish. You can make tacos, sprinkle some queso fresco, and even cook some of this left over salad with scrambled eggs, to prepare nopalitos egg breakfast tacos. OMG I just gave you another recipe! hehehe…

My favorite way to eat nopalitos it’s grilled. The char gives them a great flavor, firm texture and reduces the slimy texture almost to zero when you grill them. Therefore it’s one of my favorite ways of cooking them. Nopalitos when grilled, make the best tasting salad. This is definitely one of my personal favorite Mexican dishes, so simple and full of great flavors.

This Grilled Nopalitos and Red Bell Pepper Salad, combines simple ingredients and a crisp and tangy simple vinaigrette. As easy as it sounds it’s a great summer dish. This salad can be served as a side dish to accompany any grilled meat or fish. It can be made into vegetable medley tacos or as a vegetable complement over rice, quinoa, or whole black beans.

I hope you enjoy the recipe and give yourself the opportunity to try something new. Nopalitos salad has been in Mexican cuisine for a long time and it is too delicious to be ignored.

Give nopalitos a chance!

I would love to hear back from your culinary adventures. Remember to check our music pairings, if you are in need to shimmy while you grill…Enjoy!

Grilled Nopalitos and Red Bell Pepper Salad.

Serves 4… or 2 hungry Vegetarian Mexicans!

5-6 Nopalito pads, cleaned and thorn removed.*
1 large red bell pepper
3 small shallots or 1 small white onion thinly sliced.
1 small bunch cilantro (leaves only)
1 serrano pepper no-seeds finely chopped (optional)

For the vinaigrette:

1/3 cup Orange juice
2 tablespoons apple cider vinegar
4 tablespoons grape seed oil
2 tablespoons agave nectar
1 tablespoon toasted sesame seeds.
2 sprigs of fresh oregano or 1 teaspoon dry mexican oregano.
1 teaspoon sea salt.
Fresh cracked black pepper to taste.

Garnish with:

Toasted sesame seeds.
¼ cup Cotija cheese crumbled.

*Nowadays it’s very easy to find fresh Nopalitos that have been cleaned and de-thorned. If you are lucky enough to have your very own nopalito cactus plant, gear up! Use thick leather gardener gloves, a pair of tongs, and a sharp fillet knife to shave the thorns off. Rinse and wash thoroughly. Now it’s ready to use!
If you live here in Texas this type of Cactus Plant is very common to find in the prairie. Have a culinary adventure!
Tip: when choosing wild nopalitos: you will want to pick the medium-small size, deep green, about 1/4 inch thin or less. They look tender and have plump edges with no dry spots.These are the best tasting nopalitos and tender when cooked.

Preparation Method:

1.Wash and with a pairing knife gently score your clean nopalitos.
2.Prepare your vinaigrette by combining all the ingredients on a bowl and whisk.

3. Fire up your grill. Grill Nopalitos and red bell pepper. Grill both sides until cooked and charred.
Nopalitos turn color from bright green to a olive green when cooked. Be sure to blister them. This will add so much flavor to the salad.

4. Slice your grilled Nopalitos into ¾” ribbon strips, slice your grilled bell peppers into a thinner strips.

5. On a platter toss all ingredients and drizzle the vinaigrette. Sprinkle some toasted sesame seeds and/or some Cotija cheese crumbled. Serve room temperature.

Special Thanks to my Aunt Paloma, who sent us this beautiful hand painted clay platter

from Guadalajara Jalisco, Mexico. XoXo

Best, Ian & Mariana.

Music Pairing: John Lennon – Give Peace a Chance

http://youtu.be/RkZC7sqImaM

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Vegan-mato a Vegetable Cocktail

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: May 30, 2014

Need some veggies in your life? Let’s veg-out!, I mean Veg-in, Vegan-mato is a vegetable cocktail that delivers a fun way to drink and eat your vegetables. Let’s throw a party in a glass!
Sometimes you just need something that boost your inner health and some vegetable motivation in liquid form is the way to go. Not sure what to do with left overs veggies of the week? juice it up!
This Vegan-mato is waiting for you, perfect summer power drink, made with fresh vegetables, all natural, extremely flavorful and fun to make.

It can’t be easier than to throw all the veggies on a food processor, season, squeeze some lime juice, sea salt, a little hot sauce kick, some ice, a straw and some extra veggies to munch and crunch.

This Vegetable-non alcoholic cocktail is one of the best ways to drink you veggies.

Have a great weekend…Enjoy!

Do you need an umbrella to go with this cocktail? Perhaps, perhaps, perhaps…
Check our music gallery for our music-recipe pairings…

Vegan-mato a Vegetable Cocktail

Serves 2 large mugs or 4 short glasses.

4 Roma tomatoes
3 large carrots
1 medium orange peeled
2-3 small cucumbers
1 spinach handful
2 large celery stalks including the leafy tops (celery leafy tops are a great source of magnesium do not waste them! Drink them, include them on your salads.)
1 sprig of parsley
1 green onion
2 inches of fresh ginger

Season with:

the juice of 2 limes
2 teaspoons soy sauce
1 teaspoon sea salt
1 pinch of celery salt
2 pinches of freshly ground black pepper
1 teaspoon of spicy brown mustard
2, 3, 4 dashes of your favorite hot sauce.

Garnish with:

2 bamboo skewers
Celery stalks
Martini Olives, jumbo pepper stuffed olives or Jalapeno stuffed olives.
Pickles
Fresh cucumber wedges
Cherry tomatoes
Radishes and chopped capers

Some extra sea salt and a half of lime to cover the rim of the mug.

Note: It is very important to me to make emphasis on how important it is to buy organic produce when juicing. Flavor, nutritional value is superb when organic vegetables are used; believe me you don’t want to be drinking pesticides. Please take this in consideration…

Directions:

1. Chill your Mugs, by placing them on the freezer.
2. Wash and cut the hard ends of vegetables.
3. With the help of an electric juicer, juice all your vegetables first and add the orange last. The juicy orange will help to clean up all bits of vegetable flavor on your juicer.
4. To this juice, add the soy sauce, sea salt, pepper, spicy brown mustard, a few dashes of hot sauce, and the juice of two limes. WHISK!!! until well combined. Taste to adjust the flavor.

5. Make your vegetable skewers, using what ever you prefer for garnish, cherry tomatoes, radishes,caper-berries, olives, pickles the limit is your imagination.
6. Take the mugs out of the freezer, rub some lemon on the rim and dip it in salt. Add lots of ice.
7. Add your celery stalk, a garnish skewer, a straw, umbrella, sandals, a sunny porch and some great music check our music pairings here!

Cooking music Pairing: Guardians of the Galaxy- Awesome Mix Vol. 1

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Upside down Carrot+Coconut+Ginger Cake

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: April 26, 2014

Lately everything in my world seems upside-down, but the little wacky moments in everyday life can be fun. Being playful in the kitchen is my kind of fun. And boy, if this cake screams upside-down, I’m seeing life straight up now!~
After making the Leek and Potato Tarte tatin, a light bulb turned on in my head and crisscrossed with the idea of a carrot cake. What if I apply almost the same concept of a pineapple cake to the carrot cake? Without hesitation I made ½ of a recipe, and it turned into a delicious unexpected result. I placed the carrots on the bottom of the pan and used coconut butter instead of regular butter to create a coating. I added some honey and turbinado sugar which caramelized beautifully on the bottom. Adding some freshly ground ginger was the final touch; fragrant with a spicy lemony note.
I think Ian looked at me funny when I told him I was baking an upside-down carrot cake. He probably though I was crazy…and then when he saw the cake, he just smiled and understood, and when he tried it he asked: “When are we shooting this?”… So I guess he liked it!
The cake is mildly sweet. The caramelized carrots add the sweetness and texture to this scrumptious cake, without being overly sweet. It is more of a coffee cake than the classic carrot cake with cream cheese icing, (which I adore) but, in this case, the no frosting makes the idea of baking and eating cake for breakfast more…manageable…*hehehe*

This recipe I wrote is for a small 6” cake, since is just Ian and I it is more than plenty. You can easily double it and bake a 9”-10”. for bigger crowds. This upside down carrot+coconut+ginger cake will make a fantastic bake good for brunch or a simple delicious birthday. I’m really hopping you enjoy this recipe, shoot us a comment, we’d love to hear from you!

Upside down Carrot Cake

Makes 1- 6” cake, serves 4-6

Dry:

1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground clove
½ cup shredded carrots
¼ cup shredded coconut
¼ cup roasted Macadamia nuts, roughly chopped

Wet:

1 tablespoon freshly ground ginger
¾ cup turbinado sugar
½ cup safflower oil
2 eggs

For the bottom of the cake pan:

4 tablespoons solid extra virgin coconut oil I used this kind or butter if you prefer
3 tablespoons turbinado sugar
4 tablespoons honey
1-1 1/2 cups of long shredded carrots
¼ cup shredded coconut
½ tablespoon freshly ground ginger
¼ cup roasted macadamia nuts halves or whole.

Preparation:

Preheat oven at 350F /176 C

1. Shred your carrots, This julienne peeler is one of my favorite tools, it is so easy to use, so much fun and time saver. Makes the julienne a dream!

Prepare the mold:

1. In a 6”x 4”tall pan, spread an even thick coat of the solid coconut oil.
Thinly grease the sides of the pan as well.
2. Scatter evenly the sugar and honey
3. Layer the shredded carrots evenly
4. Sprinkle the roasted macadamia nuts halves
5. Sprinkle the shredded coconut in an even layer.
6. Set aside in a cool place

7. In a medium size bowl whisk together all the dry ingredients.
8. Add the ½ cup shredded carrots, shredded coconut, and roasted macadamia nuts.
9. In a small size bowl whisk first oil, sugar and ginger, then add the eggs one at a time and whisk until well combined.
10. With a spatula, mix wet ingredients into dry ingredients until well combined.

11. Poor the batter on top of the carrot layer, and bake for about 30-35 minutes. Until a toothpick in the center comes up clean.

12. Cool on a rack for 20 minutes and un-mold the cake before its completely cool.
Knife… Ready, set go!… first slice is mine!…Enjoy!

~Scrumptious~

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Leek+Potato+ Goat Cheese Tarte Tatin

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: April 22, 2014

What is a Tarte tatin anyway?.. Basically its an upside down pie. Why would you want to make an upside down pie?..In a word, caramelization. It’s not only the easiest pie-tart you will make, it’s also one of the tastiest. Leeks, green onions, and potatoes are in season. Inspired by the classic of classics Vichyssoise soup, I gave my little spin using the same ingredients I transformed them in to a leek and potato tarte tine that it tastes equally delicious warm or at room temperature.

I used a mix of whole wheat and white flour, to give the crust a nutty flavor and added some thyme, to flavor the crust. Super easy to prepare. The flavors of the leeks, and potatoes shine together,the leeks mellow out the onion flavor and became buttery complementing the potatoes. the little addition of honey adds a little sweet note, fresh cracked pepper , salt and butter is all this tart needs.
Top it all off with the king of fresh cheeses: goat cheese and a little drizzle of extra virgin olive oil.

I made it for dinner with a great green salad and orange slices on the side… The next day we had leftovers for breakfast with a sunny side up egg on the side… Choose your weapon, this is a killer recipe..enjoy!

Leek+Potato+ Goat Cheese Tarte Tatin

Makes 1- 10” round tarte tine

3-4 Leeks upon diameter and length.
4- 6 Small red potatoes or yellow wax potatoes thinly sliced.
1 tablespoon honey
1 glug extra virgin olive oil
4 tablespoons butter
Salt + Pepper to taste

1 dough recipe follow below

Garnish with:

Liberally amounts of Goat Cheese (until you yodel-adle-eedle-idle-odle!)
Drizzle of extra virgin olive oil
Fresh Thyme
Adjust Salt and Pepper

Preparation Method:

How to wash your Leeks, a leeky matter…

Leeks are bulbs like onions, the part we are eating is the bulb that is under the soil and believe it on not, this is the cleanest. The part of the plant that sprouts out of the soil that’s were the trouble is. That’s where all the sand sneaks in and there is nothing worse than when you are eating a leek, than to crunch those little particles of sand. Until I understood the anatomy of this vegetable, I couldn’t make sense of how to clean it.
Infinite inner layers, like an onion in a tube form is where the sand goes. Depending on how are you cut them there are different washing methods.
In this case, I removed almost all the green leafy part. As my friend Arin said, “Don’t get greedy!’ The greener parts look pretty but they tend to be more fibrous. Leave those parts to make vegetable stock. Slice in 1”-2” rounds removing the tops.(see picture below)
The parts that are closer to the leafy greens are the ones that needed the most care and to wash the rest are fine. I just submerge the greenest slices and press a little under the running water. I slice them and place them in paper towels that absorb the extra water. Once this procedure is out of your way the fun part begins. Preparing the dough!

For the Dough:

Makes 1- 10″ round crust

¾ cup unbleached all purpose flour
¾ cup whole wheat flour
2-3 thyme sprigs
½ teaspoon salt
1 stick = 4 oz unsalted butter, cold and cut into small squares.
4 to 6 tablespoons iced water

How to make the crust:

Measure all your ingredients, and place all the dry ingredients in a bowl and mix. Place bowl in the freezer. Meantime cut your cold butter, and iced water ready to measure. Remove the bowl of dry ingredients from freezer and add the butter. Add the thyme. With a pastry Blender incorporate the butter and flour until the mixture resembles to a coarse meal, and the butter pieces are small like the size of a pea. Slowly add the cold water and carefully with your hands form a dough that just holds together. Do not over work the dough. Once that the dough barely holds together cut a piece of plastic wrap and place your dough. Wrap it and shape it into a disk. Refrigerate for at least 1 hour or 15-20 minutes on the freezer. If you plan ahead you can make the dough the night before.

Assembling the tart:

1. In a 9-10” skillet with rounded edges, melt 4 tablespoons of butter, add a glug of extra virgin olive oil, drizzle the honey, sprinkle the sea salt and freshly ground pepper.
2. Place an even and tight layer of leeks, and top this with a layer of the thinly slices of potato.
Sprinkle some salt and pepper.

3. Once your dough is chilled, roll it out into a 10” circle 1/4” inch thick.

4. Cover the inside of the skillet with the dough, and tuck the edges.(see picture)
5. With a small pairing knife make 4 incisions. Bake at 425F/ 220C for about 25-30 minutes on the first 1/3 of the oven rack. until the top is golden brown.

6. Remove from the oven, and cool the tarte tine for about 10-15 minutes.
7. With the help of a round plater, cover the skillet and wrap it with a kitchen towel. Flip.
Flip it with conviction, As Julia Childs said! (you can try to make the voice, some times this works best…)

The leeks should be perfectly cooked, but not mushy, they hold their shape, they have this beautiful yellowish green color, the butter has done it’s magic. It should glisten…
Sprinkle some kosher salt, pepper, drizzle some extra virgin olive oil, and fresh thyme.

Enjoy!

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Carrot Corn dogs

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: April 13, 2014

So many carrots too little time… Its carrot bonanza season, rabbits everywhere, and have you started to turn orange yet?… Well I hope not, because this recipe is gonna drive you insane. As you know, despite all the wholesomeness I believe in, I have a weakness for a certain processed food… hot dogs…I know, its terrible isn’t it? I know every fact of how the industry introduced us into this strange tubular meat, but yet I’m still hooked.
So in the search for a less processed option, a friend told me about this place in L.A where they serve sous-vided carrots and make vegetarian hot dogs, how crazy good does that sound?
That’s when I had a revelation: How about creating a corn dog, with carrots? Kaz-zam! Done deal. I made them. No, I do not own a sous-vide machine and nor the rest of the mortal cooking souls on earth but if you do , call me we can hang out!; So I oven roasted the carrots, to give some extra flavor and also to pre-cook the carrot. I made the most basic recipe for the batter. But they needed a little extra luv. I wanted a contrast in textures, that thing you crave in a fried object, the crusty salty outside and soft inside.
To that end I added 1 part of rice flour, peas, green onions and corn kernels into the batter.
The result is crazy good!… when you deep fry these babies, they get crusty outside, soft inside, and the peas and corn kernels pop in your mouth with a burst of extra flavor. The carrot center is stellar.
Don’t be nervous about deep-frying, using the proper technique will ensure you great success. I do not deep fry food very often, so I do not own a deep fryer and I do just fine.
You can easily get great results with the following tips:
Get a thermometer for crying out loud!
They cost around $9-14 no need to break the bank and it is one of the best kitchen investments.
Buy Peanut Oil:
It is the best oil to deep fry, no saturated fats, no smells, no greasy food.
Now a days you can buy small amounts of peanut oil at the super market.
Use a heavy bottom, 6″-8″ diameter deep enamel or aluminum pot. Straight sides for easy thermometer attachment.
And remember safety always come first when dealing with hot oil.*

This carrot corn dogs are great for kiddos and vegetarian adults in need of a little indulgence, Enjoy!

Carrot Corn dogs

Makes 12-16 / 3” mini carrot corn dogs.

6-8 Long, medium thick carrots.
You will need about 12-16 of 3’” long pieces.

For the batter:

½ cup yellow corn flour
(I used Larry’s Corn Meal, from organic/non-gmo Coyote Creek Mill corn)
½ cup all-purpose flour
¼ cup stone ground rice flour
2 tablespoons baking powder
½ teaspoon baking soda
1 teaspoon sweet paprika
¼ teaspoon salt

2 tablespoons honey
1 large egg
1/2 cup milk or unsweetened coconut milk
1 teaspoon apple cider vinegar

1 scallion finely chopped
½ cup fresh corn kernels
¼ cup fresh peas or frozen if you must.

16 oz Peanut Oil for deep-frying.
16 wooden or bamboo sticks.

Utensils:

Long tongs, deep fryer, or candy thermometer, 6”-8”diameter pot with straight walls for deep-frying, cooling rack.

Preparation Method:

1. Cut carrots into 3”- 4” long. Place them on a roasting pan, season them salt and pepper do not drizzle oil. Roast them at 400F for about 12-15 minutes.
Carrots should not be soft, al dente centers is best, since they gonna keep cooking when frying.

2. When ready, set the carrots aside let them cool completely, then proceed to insert the bamboo sticks.

3. Meantime in a medium size bowl, mix all the dry ingredients, then add all the wet ingredients, mix until well incorporated , small lumps are ok. Fold into the batter corn kernels and peas. Refrigerate for about 10-15 minutes

4. Place your chilled batter into a tall glass or jar, this will allow you to easily submerge the carrots into the batter.

5. Prepare your utensils and have everything ready, tongs, cooling rack, batter in a glass, see picture below.

6. Start heating the oil. Check the oil temperature 360-375 degrees / 185-190 Celsius.
7. Dip the carrots into the batter, one at a time, holding the carrots from the stick with tongs, carefully and slowly drop it into the hot oil.
8. Monitor the temperature, it should not drop more than 15 degrees, when placing the corn dogs.
9. Do not crowd the pan. Fry 3-4 corn dogs at the time. This will ensure you evenly golden brown and well cooked batter.
10. How to know when they are cooked and ready to come out of the oil? Corn dogs are floating, look evenly golden brown color, the bubbles around them are smaller.
11. Use tongs to take them out. Place them onto a cooling rack. Keep them warm in the oven.
12. Serve warm, with the dipping sauces, or simple ketchup and mustard. Enjoy!.

Dipping Sauces:

Curry Ketchup:

¼ cup Ketchup + 1/4 teaspoon yellow curry + ¼ teaspoon rice vinegar = Mix.

Honey Mustard:

2 Tablespoons Honey + 2 Tablespoons Whole grain mustard + 1 teaspoon yellow mustard = Mix.

Dill Yogurt:

¼ teaspoon dry dill + plain greek yogurt + ¼ teaspoon celery salt = Mix.

Watch out wacky wabbits!

*Be aware, hot oil at this temperature can inflict a lot of pain and injury so use a back burner on your stove if possible and keep the cooking pot (and its handle) away from children. In fact, I think its best to keep younger children away from the whole process and never let the frying pot leave your attention so you can monitor the oil’s temperature and keep the food from over cooking. Deep frying this batter, or anything else, some oil is bound to spatter so use long tongs or a spider to handle the food. This will prevent you from getting burns too. Focus and be on a Zen frying mode. The reward is scrumptiously good.

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Sweet Potato Salad

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: April 4, 2014

It takes a lot to be a sweet potato…to be more precise 95 days. Along with plenty of ground space and long warm days; they grow best in an imperfect soil. Sweet potatoes grow fast. Deer, japanese beetles, and many other insects love to nibble on their sweet leaves causing light damage to the plant. However, sweet potatoes are so vigorous that they usually outgrow foliage pest problems. When they are ready to harvest, they need to be cured 10 days after they have been cut to develop their sweetness. In late summer, Sweet potatoes often produce flowers that resemble those of morning glory, the ones that are blue and look like a phonograph.

When I learned about the life of a sweet potato, it reminded me of my life.
I, like the sweet potatoes, have grown on an imperfect soil, raised from a divorced parents I grew up in a not so perfect family. It takes a lot to be complete and to develop your persona considering this circumstances. I grew up fast. And just like sweet potatoes I’ve been vigorously fighting life problems and circumstances that in most cases have allowed me to grow new foliage. Both of my parents have helped me in being who I am today and for that I’m infinitely grateful for every bit of it.

Now, for quite a while, I’ve been trying to find my so called “purpose” utilizing my passions and skills. Eight months ago, after a long stretch of unfulfilling jobs, I decided to start this cooking blog with Ian, my husband. Finally I felt I could cultivate the life I was meant to be pursue. And we have. We post, we photo shoot, we write, we share, we eat, we laugh and listen to music, we’ve seen the blog grow and will keep it coming!.

To Ian who often I call “My sweet potatoe” some days is hard to harvest,
but always sweet when I’m with you.

I made this salad thinking of him enjoying the process and watching this blog bloom.

Thank you to all our family, friends and readers for your time, comments and support. You, reading the blog, making the recipes sharing and commenting that’s what keep us going. Enjoy!

Sweet Potato Salad

Serves 4-6

3-4 medium size sweet potatoes.
1 medium size red bell pepper dice into cubes
1 english cucumber with skin small diced
½ cup celery into small dice, including the leafy parts
½ cup red onion
1 tablespoon of roughly chopped capers
3 tablespoons of fresh mexican mint -yerbabuena chiffonade* see picture below.
(if using spermint, or mint use a little less since the flavor is a bit stronger.)

For the vinaigrette:

6 tablespoons of good quality extra virgin Olive Oil I used
3 tablespoos rice vinegar
2 tablespoons lemon juice
¼ cup of fresh mandarin juice or orange juice
1 teaspoon dry or fresh dill
1 garlic clove grated
1 teaspoon salt
1 teaspoon fresh cracked pepper

Preparation:

1. Wash, peel, cut into cubes and boil the sweet potatoes. Cook until firm or al-dente.
When cooked drain and rinse with cold water to stop the cooking process. Live them air dry.
2. Dice, cut, shifonade all the rest of the vegetables and combine them all in a bowl.
3. Wisk all the vinagrette ingredients.
4. Combine the vinaigrette, cooked sweet potatoes and the rest of the vegetables.
Toss until well combined. Serve.
5. This salad taste great if you make it ahead of time. Serve at room temperature.

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Pizza Primavera

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: March 25, 2014

Pizza Primavera is a celebration of Spring! Using all the tender, sweet, crisp and fresh vegetables that the season gives us and inspired by all those beautiful shapes, colors, and textures this pizza has a refreshing taste of renewal. For me renewal translates as experimenting and trying ingredients and flavors that come with the new season.

Recently I’ve been experimenting with different gluten free flours, like oatmeal, brown rice, potato starch, tapioca, garbanzo, and quinoa. The fact that lately a lot of people have been diagnosed with a gluten intolerant condition means more are in need of extending their cooking horizons. Even if you don’t have gluten intolerance you should try this for its variation in flavor and texture.

Recently I baked an Irish Soda bread using 1/2-1/2 whole wheat and oat meal flour, which gave to the bread so much flavor than regular all purpose flour. That got me excited and I started to experiment with the not so easy task to come up with a gluten free pizza dough. For this pizza crust I experimented with different ratios, of brown rice flour, tapioca, potato and millet flour. The results were delicious and flavorful. However it ended up a bit overpriced for what a pizza dough should cost. I used 3-4 different types of flours each one had a mission to give the right texture to the crust, great achivement, but not very practical. So in my quest for a more reasonable option I stumbled upon a great mix, Bob Red Mill Gluten Free Organic Pizza Dough. I read the ingredients and to my surprise this mix is based on almost the same combination of 4 different flours I was trying to combine. The difference: I bought one bag. This simplifies the whole process for a fraction of the cost, and in my case pantry space. (I have a tiny pantry).

Next, I gave myself the task to make this crust using this mix… and it was great!. Flavor and texture were spot on. When trying new things you have to see with new eyes, and tastebuds. The texture of a regular crust has a certain chewiness for which gluten is the responsible. When you have no gluten, other textures and flavor come to replace that chew factor. This crust has a lovely light texture, great flavor, and crunch, with a tender bite, making it easy to love. The tender light crusty and crunchy crust is the perfect canvas for the sweet delicate Spring vegetables. The mix is ready in 5 minutes and it does not requires kneading. Proofing time is 20 minutes and it bakes in 12 minutes total. It’s fun to make and I loved trying something new. This crust is a keeper!

For this Pizza Primavera, pre-roasting the vegetables is a must. They add extra flavor deep to the pizza. I love to leave the carrots al-dente, they add a bit extra crunch and texture to the pizza. Cheese?…my advice: go light on the cheese you want to be able to taste the vegetables. I chose a smoked provolone to balance the sweetness on the roasted vegetables. You must try this pizza, I assure you, you will fall in love with it. Give your self the chance to explore and renew your taste buds, perhaps for your next dinner party or get together… and have fun welcoming Spring!

Pizza Primavera

A pizza with spring vegetables and a delicious gluten free crust…

Makes 4 – 8” pizzas

Vegetables:

12-16 small spring carrots cut in half.

2-3 bunches thin sweet green beans cut on a bias.

2 cups Sliced Cauliflower florets.

½ cup fresh peas

1 cup cherry or grape tomatoes halved

For the caramelized onions:

1 large red onion thinly sliced

a glug of extra virgin olive oil

2 tablespoons of balsamic vinegar

a pinch of salt and fresh cracked pepper.

For the sauce:

2 cups roasted crushed tomato sauce.

2 grated garlic

2 tablespoons extra virgin olive oil

Salt and pepper to taste.

2-4 sprigs of fresh herbs, like oregano, rosemary or basil.

Cheese:

3 cups grated smoked provolone cheese or tofu for a vegan option.

Grated parmigiano regiano cheese.

Pizza crust:

1 package of Bob’s Red Mill Gluten Free pizza Dough

(The mix includes an envelope of dry active yeast, how awesome is that!)

1-1/2 warm water

2 eggs or 2 tablespoons of flaxseeds and 8 tablespoons of water for vegan option.

Follow the instructions on the package.

Gadgets and utensils:

Pizza peel: It’s a must!, its so much fun to use and since it has a long handle keeps you safe from the oven heat. (I like this wood kind)

Pizza Stone or Saltillo tile*

You can use a cookie sheet or a metal round pizza tray that will work too. I recommend, if you are a pizza lover, a pizza stone or the Saltillo tile, are a great investment. The crust gets a fantastic color, and it gets crunchier when is cooked onto a stone surface.

*How or where to get a Saltillo tile?
At your local home improvement store. You must make sure its and unglazed quarry tile.Usually the name is Saltillo tile, from the region in Mexico. They come in two sizes, I prefer the 11×11. Usually you can fit 4 into your oven, if you are planing to make a big pizza, For us 1 or 2 tiles are enough. A smaller size pizza like an 8” will cook great and evenly onto an 11x 11. The magic of these tiles is that you can use them in the oven and over the grill, if you feel like you want a grilled pizza, this works like a charm, price-wise we paid around 1-3 dollars per tile. This is a good solution if you don’t happen to have a pizza stone. And regarding durability: we’ve been using the same tile for six years!

To prepare the tiles for baking: Presoak them in water the day before, and let them air dry. Once they are totally dry they are ready to use. Be careful not to heat them wet to avoid cracking and of course let them cool before removing them from the oven or cleaning them.

Preparation Method:

Preheat your over at 450F/ 232C

Place your pizza stone or Saltillo tile into the oven to start warming up.

(This step is crucial, to get a great crusty crust, the hotter the surface the crustier it will get.)

Pizza dough:

Start by making your pizza dough. Follow the instructions on the package, I did not use the mixer, I used a wood spatula and kneaded by hand for a bout 2 minutes. Divide the dough in 4 equal parts, pre shape into 4 balls, cover with plastic wrap and let it proof at rom temperature for about 20 minutes.

While your dough is resting, prepare your toppings:

In a sheet pan, lined with some parchment paper, place the carrots, cauliflower and green beans, drizzle with a bit of olive oil salt pepper and roast at 450 F for about 5-7 minutes. The vegetables should look not completely roasted, as they will continuously cook when placed on the pizza. You want the vegetables, tender with a bite.
Meantime in a saute pan add a glug of extra virgin olive oil and the red onions and saute on medium heat for about 5 minutes, add some salt and pepper. Reduce the heat to low and add about 2 tablespoons of balsamic vinegar. Leave them on low heat tossing occasional for about 15 minutes or until tender and caramelized. (see picture below)
Mix all your sauce ingredients, adjust salt and pepper, and warm for a few minutes to marry the flavors.
Cut your tomatoes, grate the cheese, season your sauce, pre-roasted vegetables, have everything ready to have fun topping your pizza!

The making!

Crank up the oven temperature to 500F. This gets the crust crunchy when it cooks on the hot pizza stone.
Add a generous amount of corn meal onto the pizza peel. Apply some extra virgin olive oil in your hands and take one portion of pizza dough. Shape it into a disk and place it in the middle of the pizza peel. With the tip of your fingers, starting from the center out gently massage and start flatten and shape the dough into an 8-9” disk. (see picture below)
Once you have the 8-9”round pizza dough, make sure its lose, by gently shaking the pizza peel in horizontal motion. The dough should scoot around easily.
Place the pizza peel onto the pizza stone. Gently shake the wood peel back an gently forward to slide the pizza crust onto the pizza stone. See picture below. Be as quick as you can so the oven does not loose temperature.
Immediately close oven door. And adjust oven temperature to 450.Bake crust for 5-7 minutes until slightly golden brown.
With the help of the pizza peel remove the crust from the oven and proceed to place the toppings.
Start with a thin layer of tomato sauce, and place the roasted carrots and veggies along the radius of the pizza crust. Add the caramelized onions, top with grated cheese, and sprinkle fresh herbs.
Place the pizza back into the oven for another 7-8 minutes, or until the cheese is melted and it has some color. With the help of the peel pull out the pizza into a wood board. Let it rest for 1-2 minutes, and proceed to cut. You can use a pizza cutter or a chef’s knife.

Serve immediately.

Top with arugula, a drizzle of extra virgin olive oil, squeeze of lemon salt and pepper…

Enjoy!

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Avococo Salad Dressing

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: March 20, 2014

Wicked! Is how I describe this creamy dressing. Avocados the natural butter of the fruit kingdom, and coconut milk make a fantastic duo. Lemon Zest, Lemon juice, salt pepper and herbs is all you need.

You have to try this dressing, forget about that white stuff you have been dumping on your salads and make this spectacular dressing on a blink of an eye!

I used this avocado-coconut dressing over a Boston Lettuce, thats what I found on my farmers market incredible fresh and so beautiful that I could not resist to bring it home with me. I’ve included step by step photos of a 4 step easy method to leaf and separate with out bruising this gorgeous and delicate Boston lettuce, I really believe you gonna find this method a keeper for your vegetable techniques.

Avococo dressing drizzle liberally, over lettuce, carrots, fish chicken, your hiking boots, it’s delicious everywhere!…Celebrate and be green green green Spring time is here!

Avococo Salad Dressing

Makes about 2-2.5 cups of dressing, it stays good for about 4 days, avoid plastic, save it in a glass jar with an air tight lid.

1 medium size ripe avocado
1 to 1-1/2 cup coconut milk (depending on avocado size and preferred consistency)
4 tablespoons good extra virgin olive oil.
2 tablespoons rice vinegar
the juice and zest of a lemon
1 teaspoon agave nectar
1 garlic clove
6-8 sprigs of parsley, basil, or cilantro. (use only the leaves)
1 teaspoon dry dill
1 teaspoon sea salt
1/2 teaspoon of fresh black pepper.

Preparation:

Place all ingredients on a blender or on a glass of an immersion blender, puree until smooth and desired thickness. If needed, adjust thickness by adding a bit more coconut milk.
Keep it on a glass jar with an air tight lid, it will keep for about 4 -5 days.

How to wash and de-leaf a Boston lettuce?…

Wash:

Holding the head of lettuce upside down, submerge the lettuce into a big bowl with iced water and shake a few times. Leave the lettuce floating for a few minutes to allow the little dirt particles to sink to the bottom. Remove from water, shake several times, and live it air dry upside down over a clean kitchen towel. Shake 2- 3 more times to make sure all water is out. Then proceed to de-leaft.

De- leaf the lettuce:

1. Run a pairing knife around the back of the stem.
2. Gently pull the core of the stem.
3. Hold the head of lettuce in your hands and place your thumbs in the center, gently pull apart.
4. With a small lettuce, like this one, half will make a great portion, if bigger, arrange and divide leaves in 4 portions.

Dress your lettuce and Enjoy!

Avococo Salad Dressing, Yes, more please!

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