03 February 2011

Chipotle Bean Burritos

It's a long story  why this burrito looks like a flat tortilla.  When I decided to try this recipe from Cooking Light Magazine I bought the low fat tortillas for the first time.  Knowing I had a whole package of tortillas and the salsa to use up I decided to make egg burritos for breakfast.  Needless to say, low fat tortillas didn't impress Mark.  He thought if he fried it then it would be edible.  The picture is his fried, unrollable burrito.  I suffered through the low fat tortilla enjoying all the other good things.  When eating the leftover beans I was to lazy to stop at the market on the way home to get real flour tortillas so I sprayed corn tortillas with Pam and baked for about 15 to 20 minutes to make a tostada.  It was much better than a low fat tortilla burrito, so I've adjusted some of the low fat aspects of the original recipe.  The bean mixture is so easy and delicious, so long Rosarito Refried Beans.

Serves 6

1  tablespoon  canola oil
1  garlic clove, minced
1/2  teaspoon  chipotle chile powder
1/4  teaspoon  salt
1/3  cup  water
1  (15-ounce) can  black beans, drained
1  (15-ounce) can  kidney beans, drained
3  tablespoons  refrigerated fresh salsa
6  (10-inch)  flour tortillas 1  cup  shredded pepper jack and cheddar cheese
1 1/2  cups  chopped plum tomato (about 3)
1 1/2  cups  shredded romaine lettuce
6  tablespoons  thinly sliced green onions
6  tablespoons  light sour cream

 1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Click here for printable recipe

Adapted from Cooking Light

02 February 2011

Lemon Caper Calamari Steaks with Broccolini

That’s just so good, how good is that? I found calamari steaks at the super market for the first time in ages bought them and put them in the freezer. They used to be a regular at Trader Joes, but disappeared, as things do there. We use to eat these often when we were first married and on an tight budget. We love lemon and capers and broccoli, so what’s there not to like? It reminds me of the wonderful abalone we had prepared by a chef at Russian Gulch about 10 years ago, he needed eggs and we had them, so we bartered eggs for his deliciously prepared abalone!

Lemon Caper Calamari Steaks with Broccolini

Serves 4
Prep time:  10 minutes
Total Time 20 minutes

1/4 cup olive oil
3 garlic cloves, crushed in a garlic press
1/4 teaspoon dried hot red-pepper flakes
1 lb Broccolini, trimmed
1/3 cup water
1/4 teaspoon salt
3 tablespoons all-purpose flour
1/4 cup finely grated Parmigiano-Reggiano
1/4 teaspoon black pepper
1 large egg
1 tablespoon water
4 frozen calamari steaks (1 lb total), thawed
2 tablespoons unsalted butter
1 to 1 1/2 tablespoons fresh lemon juice
1 tablespoon bottled capers in brine, rinsed and drained
Accompaniment: lemon wedges


Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, until golden, about 30 seconds. Add Broccolini and cook, turning with tongs, until coated with oil, then add water and salt and cook, covered, stirring occasionally, until crisp-tender, 8 to 10 minutes. Transfer to a platter with tongs and keep warm, loosely covered with foil.

Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, stir together flour, cheese, and pepper in a wide shallow bowl, then lightly beat egg with water in another wide shallow bowl. Dredge 1 calamari steak in flour mixture, shaking off excess, then dip in egg mixture, letting excess drip off, and transfer to a plate. Dredge another steak in flour and dip in egg in same manner, then sauté coated steaks over moderately high heat, turning over once, until golden, about 1 1/2 minutes total. Transfer to platter with Broccolini and keep warm, loosely covered. Dredge, dip, and sauté remaining 2 steaks in same manner, transferring to platter.

Pour off fat from skillet, then add butter, lemon juice (to taste), and capers to skillet and cook over moderate heat just until butter melts, about 45 seconds. Pour lemon caper sauce over calamari steaks and serve immediately.

Click here for printable recipe