Pressure Cooker Black Bean Tacos

Leave out the cheese and this one is vegan friendly. Cooking black beans in the pressure cooker is genius!

  • 3 poblano chilies, roasted & chopped
  • 2 jalapeños, roasted & chopped
  • 3 tbsp olive oil
  • 1 onion, diced
  • 2 tbsp sage, minced
  • 3 cloves garlic, minced, plus 1 whole
  • 2 tsp chili powder (or more)
  • 2 tsp cumin (add same amount as chili)
  • 1 lb dried black beans
  • 1 tomato
  • 1 bunch of cilantro
  • 1 jalapeño – not roasted
  • 1 bunch of scallions, sliced thin
  • 1 head romaine, sliced thin
  • 1 avocado, sliced thin
  • Taco shells or tortillas
  • Cheese of your choice

Add onion and oil to multipot and sauté on medium until soft, stir in garlic, sage, chili powder, cumin, chopped pepper and black beans, stir in 5 cups of water. Cover and cook on high pressure for 40 minutes.

In a blender combine tomato, cilantro, scallion whites, 1 clove of garlic, 2 tbsp oil, 1 jalapeno and a pinch of salt and purée till smooth.

When beans are done, stir in tomato purée then simmer on sauté for a few minute to thicken up.

Serve with taco shells and all the fixings!

Serves 6 – 8.

Picadillo Tacos

 These spiced beef tacos are out of this world! Perfect for Taco Tuesday.

Ingredients:
1/2 c sliced almonds, toasted
3 TBSP canola oil
1 onion, finely chopped
1 jalapeno, chopped
3 large cloves garlic, minced
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1/4 tsp ground cloves
1 lb ground beef
2 TBSP tomato paste
1/2 c golden raisins
2 TBSP lime juice
salt and pepper

Corn tortillas
Shreedded lettuce
Cotija cheese
Salsa
Lime wedges

In a large skillet heat 2 TBSP oil over moderately high heat, add onions, jalapeño, garlic and cook unti onions are golden. Add the spices and stir until fragrant, about 1 minute. Add remaining oil and meat, cook over medium heat until brown. Stir in tomato purée and raisins, simmer 7 – 8 minutes. Add lime juice, season with salt and pepper.

Serve in warm corn tortillas with lettuce, cheese and salsa.

Serves 4 – 6.

Spicy Meatballs with Sriracha Mayo

/home/wpcom/public_html/wp-content/blogs.dir/24f/19765641/files/2014/12/img_0642.jpg
These spicy little meatballs pair perfectly with a crisp salad and flat bread.

1 1/2 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
3 cloves garlic, minced
2 tsp sweet paprika
2 tsp Harissa
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/2 tsp sumac
1 lb ground beef 85/15
1/4 c mayo
1 TBSP Sriracha

Preheat oven to 350. Grease a baking sheet with olive oil.

Toast fennel, coriander and cumin in a small pan for about 1 minute until fragrant. Grind in a spice grinder.

Mix mayo and sriracha sauce and set aside in fridge.

Combine remaining ingredients in a bowl and form into meatballs.

Bake for 12 – 15 minutes.

Serve with sauce.

Makes about 30 small meatballs.

Chilled Tomato Soup

.

20140801-160148-57708039.jpg
The soup is yellow because my tomatoes are yellow – added a little cumin to spice things up.

Ingredients:
2 1/2 lbs tomatoes, chopped
1 small cucumber
1 yellow pepper
4 scallions, trimmed
2 cloves garlic
2 tsp cumin, ground
1/4 c olive oil
2 TBSP sherry vinegar
Salt and pepper

Combine in a blender until smooth. Chill.

Top with chopped avocado and cilantro.
Serves 6

Bay Shrimp Quesadilla

20130727-144333.jpg

My step-mom made these for lunch today, and I have to admit shrimp quesadillas sounded a bit weird to me. She’s a great cook, so I trusted her and she was right! These were wonderful and easy!

Ingredients:
2 c shredded jalapeño jack cheese
1 c bay shrimp
1/4 tsp cumin
8 tortillas
Salsa

Combine shrimp with cumin. Lay it four tortillas, top with shrimp and cheese and another tortilla. Repeat.

Cook over medium heat about 2 minutes on each side. Cut and serve.

Serves 4.

Spicy slow cooked pork

20120326-090255.jpg

I’ve been on a low and slow kick the last couple of weeks. Must be because of the rainy weather we’ve been having in California. This dish is amazing!!

INGREDIENTS
1 tsp whole coriander seeds
1 tsp whole cumin seeds
1 oz dried New Mexico red chiles
6 oz chipotle chili in adobe
1 TBSP vegetable oil
1 medium yellow onion, small dice
Kosher salt
Freshly ground black pepper
6 medium garlic cloves, finely chopped
1 bay leaf
3 pounds boneless pork shoulder

Toast coriander and cumin seeds in a large frying or cast iron pan over medium heat until fragrant,
about 3 minutes. Remove from the pan and let cool. Using a spice grinder, grind the seeds into a fine powder; set aside.

Rinse the chiles in water and pat them dry with paper towels. Place in a large frying and toast over medium heat until slightly puffed and fragrant, about 2 to 3 minutes. When they’re cool enough to handle, cut the chiles in half lengthwise, then remove and discard the stems and seeds.

Place the chile halves in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce the heat to low and simmer until softened, about 5 minutes.

Remove the pan from the heat and let the chiles cool slightly in the cooking liquid, about 30 minutes. Using a slotted spoon, transfer the chiles to a blender. Add 1 cup of the cooking liquid, chili in adobe and blend until smooth; set aside.

Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the garlic, reserved coriander-cumin powder, bay leaf, and reserved chile purée, season with salt, and stir to combine. Cook, stirring occasionally, until the flavors start to meld, about 5 minutes. Remove from the heat and let cool to room temperature. Meanwhile, heat the oven to 350°F and arrange a rack in the lower third.

Rinse the pork and pat it dry. Generously season the roast all over with salt and pepper and place it in a roasting pan or Dutch oven. (The roast can be cut into large pieces if it doesn’t fit easily in the pan.) Pour the cooled chile sauce over the pork and spread it all over to coat the meat. Cover the pan tightly with foil or a lid. Roast until the pork is tender and easily pulls apart with two forks, about 2 1/2 to 3 hours.

Serves 8.