Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: September 23, 2015
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.
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: July 28, 2015
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.
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.
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!…
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: March 21, 2015
Welcome Spring! and its amazing crazy weather, hehehe… here in Austin, Tx it’s 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 maximum dept of flavor, textures, temperatures and add lots of character to the dish by focusing on “the” one ingredient.
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 unitaskers 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 buy 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 making this delicious soup and enjoy the Spring ride!
Let’s cook! for the recipe, you will need…
Creamy Basil-Zucchini Noodle Soup
Serves 4
2 lbs. zucchini. I combined half dark green zucchini, half Mexican calabazita aka zucchini. Use what is best available.
1 -16 oz. can organic coconut cream unsweetened
1/2 small onion
2 garlic clove
6 large, fresh basil leaves
½ teaspoon grated fresh ginger
1/2 teaspoon Lemon Zest
1 teaspoon kosher salt
4-6 Cranks of fresh ground Black Pepper
Preparation:
1. Reserve ½ of a large green zucchini for the raw zucchini noodles. Cut the rest of the zucchini into cubes. 2. Make the zucchini curls following the directions of your spiralizer, or use a Julienne peeler. Set the curls aside. 3. In a medium-size pot, add the zucchini cubes and the rest of the ingredients. Cover and bring to a slow simmer, cook for 20 minutes until the zucchini is fork tender but not mushy. 4. With an immersion blender, a blender or food processor, puree until smooth. At this point add a bit of water, or vegetable stock to adjust the soup to your desired thickness. Keep soup warm, and serve a couple of ladles into each bowl, add a handful of the raw zucchini noodles on top. Drizzle a little extra virgin olive oil, sea salt, and fresh black pepper. Enjoy!
Note: You can add little tofu squares, corn kernels, queso panela or mozzarella little squares if you want to make it into a complete lunch or dinner… This soup makes for a fabulous beginning of a meal, for lunch or if you dare for brunch…put an egg on it!
2lbs.zucchini. I combined half dark green zucchinihalf Mexican calabazita. Use what is best seasonal available.
1 -16oz.Can Organic unsweetened coconut milk
1/2small onion
2garlic cloves
6largefresh basil leaves
½teaspoongrated fresh ginger
1/2teaspoonLemon Zest
1teaspoonkosher salt, to taste
4-6Cranks of fresh ground Black Pepper
Instructions
Preparation:
Reserve ½ of a large green zucchini for the raw zucchini noodles. Cut the rest of the zucchini into cubes.
Make the zucchini curls following the directions of your spiralizer, or use a Julienne peeler. Set the curls a side.
In a medium-size pot, add the zucchini cubes and the rest of the ingredients. Cover and bring to a slow simmer, cook for 20 minutes until the zucchini is fork tender but not mushy.
With an immersion blender, a blender or food processor, pure until smooth. At this point you can add a bit of water, or vegetable stock to adjust the soup to your desired thickness. Taste for salt and pepper and adjust to your taste if necessary.
Keep soup warm, serve a couple of ladles into each bowl, add a handful of the raw zucchini noodles on top. Drizzle a little extra virgin olive oil, sea salt and freshly ground black pepper. Enjoy!
Recipe Notes
Note: You can add little tofu squares, corn kernels, queso panela or mozzarella little squares if you want to make it into a complete lunch or dinner… This soup makes for a fabulous beginning of a meal, for lunch or if you dare for brunch…put an egg on it!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: August 12, 2014
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
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
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.
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.
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.
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!
Enjoy!
Silly, silly music pairing: Brak’s Pizza Song with the Space ghost…
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: August 5, 2014
Light and refreshing is what best describes this recipe. A one bowl meal! It’s no fuss, maximum flavor, raw zucchini with a gingery-soy sauce over a nutty sesame seasoned brown rice. This Zucchini Asian flare recipe, is so light, refreshing and savory, you are going to want to eat it more than once a day.
I know what Brown rice does not have a great reputation among the grains because it tends to be mushy and it can taste like cardboard… Well my friend, I have you covered on this one, you will love the quick easy method that I use. Cook the brown rice as you would cook pasta. Use a large pot with plenty of water and pinch or two of sea salt. The brown rice boils loosely for about 25-30 minutes; stir often and check for an al-dente consistency. When is up to my desired doneness I strain it and the heat of the steam dries the excess water in the brown rice, leaving you with perfectly cooked, fluffy individual grains, with great texture cooked trough and slightly al-dente.
Using this method, I cook larger batches of brown rice and use them later for a quick sautéed, salads, soups or in this case; this humble and refreshing Zucchini Ginger Brown Rice bowl.
As you can see there is hope for this misunderstood grain. I assure you once you try this method you will love brown rice again.
Enjoy the bountiful zucchini season and stay fresh!
Zucchini Ginger Brown Rice Bowls
Makes 2 meal bowls
3 medium size zucchini any color is up to your preference.
1/2 cup toasted and finely chopped cashews or walnuts
2 green scallions finely chopped
1 tablespoon toasted sesame seeds (any color)
1 tablespoon of fresh grated ginger.
1 small garlic clove grated
1. Bring to a boil a large pot filled with 8 cups of water and 2 good pinches of sea salt. Once is boiling add the brown rice, bring back to a boil, and then lower the temperature for a slow simmer. Simmer for about 25-30 minutes. Stirring occasionally. 2. While your rice is cooking, shred your zucchini, ~omit the seed core on the zucchinis~ I used one of my favorite uni-taskers, I absolutely adore this julienne peeler! you can get it any cooking supply store or get it on-line. Toast your walnuts, chop the scallions, grate your ginger and garlic.
3. In a large bowl combine the shredded zucchini and one good pinch of salt, toss well and let it stand for a few minutes. This will draw out some of the excess water out of the zucchini.Toss water from bowl and place zucchini on a clean kitchen towel and gently squeeze with your hands as much water as possible. remove from towel and with your hands fluff up the shredded zoodles. This step is very important, because avoids watering down your vinaigrette. 4. In a large bowl Combine the drain shredded zucchini, finely chopped toasted walnuts, toasted sesame seeds, green scallions, grated ginger, grated garlic. 5. Combine the soy sauce, sesame seed oil, rice vinegar. Set a side you will dress your zucchini right before serving. Please check on your rice.
6. Check for rice doneness. I usually look for a soft but firm grain, that tastes cooked and has a god bite. Usually is around 25-30 minutes, the doneness I prefer. See the picture below.If you want to go a little further on cooking is up to your preference, give the rice another 5 minutes, re-check and taste; always taste! 7. Once your rice is cooked, with the help of a colander or a sieve, strain the rice. Allow the hot steam to dry the extra water, give it around 5-7 minutes. Once all the excess water is drained and still warm, transfer the rice into a bowl and season with the sesame oil, sesame seeds and rice vinegar toss until well combined.
8. Once your rice is seasoned, Add the Soy sauce sesame seed oil, and rice vinegar dressing to the zucchini mixture. Toss well.
9. Using two deep bowls, divide the rice and top it with the zucchini mixture. Sprinkle some extra sesame seeds and for spice maybe some Thai pepper, red pepper flakes, or some Sriracha-hot sauce! Enjoy!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: October 18, 2013
What a crazy title! I think it took me more time to name this dish than to make it. What the title really should say is: Roasted Vegetables stacked with a Bison spicy Bolognese. The “napoleon “part is just a fancy name to say stacked, and this dish by any means is “fancy”…
Well, this was dinner yesterday. They say not to live in the past, always in the now, but memories are important and this meal was one of the memorable ones.
When our carnivorous crave knocks at our door: Lamb, Pork or Beef?… Bison!
Here in Texas that’s what every carnivore should be eating because its extremely remarkable in beef flavor due to its high Iron content. Bison has 80% less fat and 49% less calories than beef. Lets say Bison is the Better Red meat. Just make sure to look for the USDA approval triangle on the front label and look for 100 percent natural-grass feed-hormone free. Keep in mind that you’ll get what you pay for. Tender, flavorful bison costs more to raise, thus it costs a bit more, but one bite and you’ll never go back!… it is indeed a great option.
This is why: Bison spicy bolognese works great because it makes the bolognese sauce lighter yet richer in flavor. And because Bison cooks faster than beef, this 30 minutes spicy bolognese can change your life. You can make a double batch and freeze it for a fast pasta dinner during the week.
Half inch sliced vegetables, roasted at 475 F temperature for 25 minutes can be magical, all the flavor of the vegetables just seems to concentrate and develop their natural sweetness and caramelization.
All in all this is a great recipe, You can serve it with a green salad on the side, a piece of crusty bread, and a glass of wine… Enjoy!
Vegetarian & Vegan suggestions:
Now, I do think on my vegetarian friends and it is such an easy way to transform the recipe, using a combination of bottom and cremini mushrooms instead of meat.
Or if you are fan you can use texturized soy protein.
For the cheese, a walnut sauce is always a great substitution. Here is the link to a previous post where you can find the recipe.
Roasted Vegetable Napoleon with Spicy Bison Bolognese
Serves 2 with room sauce for 4 or you can freeze the rest of the sauce for another night.
1 egg plant
1 green zucchini
1 yellow squash
1 medium large portobello mushroom
3 sweet red peppers
Extra Virgin Olive Oil
Salt and pepper
1/2 cup Assiago
1/2 cup Fontina cheese shredded
For the Mirepoix:
1 cup chopped sweet onions
½ cup carrot small diced
½ cup celery small diced
3 garlic cloves
1 Bay Leaf
1/2 teaspoon of red pepper flakes
1 teaspoon of salt
½ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
For the Spicy Bison Bolognese
1 pound of grass feed-hormone free-Ground Bison (or beef or turkey or texturized soy or cremini mushrooms)
2 cups Red wine (Cabernet-or a rich tempranillo)
1-12 oz. canned San Marzano tomatoes (this is my only exception to the rule on canned products)
1 tablespoon Balsamic vinegar
3 dashes of Worcestershire sauce
1 tablespoon Sriracha* the odd ingredient but it is so good!
Salt and pepper to taste
2 tablespoons of butter optional*
Directions:
1.-
Start by making the sauce;
In a Medium- Large sauce pot, saute the mirepoix ingredients in 3 tablespoons of extra virgin olive oil until onions and celery are translucent. Add the ground Bison saute for 3-4 minutes with the help of a wood spatula making sure you incorporate everything avoiding big lumps of meat. Add the wine and let the alcohol evaporate for about 3-5 minutes. Add the can of diced San Marzano tomatoes, the balsamic, Worcestershire sauce, Sriracha sauce, and adjust salt and pepper. Simmer the sauce for about 15-20 minutes or until the excess juices have evaporated. You want a slightly thick consistency. Cover with a lid and keep the sauce on low. At this point you can decide to add 1 or 2 tablespoon of butter this will round off the flavors on the sauce.
2.-
Once the sauce is ready, preheat the oven at 450-475F / 230-245 C
In a large Baking pan lined with parchment paper, arrange the vegetable slices in one single layer. Drizzle some Olive Oil seasoned with salt and pepper. Roast for about 10-15 minutes or until the vegetables have a golden -to dark brown on the edges.
In two oven Ramekins of Pyrex, start layering the vegetables alternating with the sauce and grated cheese. You can add some fresh herbs like basil, parsley or rosemary. Make sure the last layer is cheese and broil in the oven for about 5-6 minutes or until cheese is bubbling and melted. Serve placing the ramekins in a flat plate for safety.
Roasted Vegetable & Spicy Bolognese Napoleon..ready to serve!
