Tag: corn tortillas

Southwestern Black Bean, Quinoa and Mango Medley

Happy Monday, hope everyone had a nice weekend. Today is the first day of April and Spring is in the air! I started my morning with a two mile run which felt great, and I thought it would be the perfect day to enjoy this delicious quinoa salad which I am reviving from the archives.

Black beans, sweet mango, and lots of colorful vegetables make a delicious zesty salad that has wonderful texture, color and flavor. Serve this as a side dish at a potluck or enjoy this as a meatless main course with some corn tortillas (perfect for Meatless Mondays!!) Leftovers are perfect for lunch on the go as the flavors only get better the next day.

Packed with vitamin C, vitamin A, fiber, folate, iron and lutein so it’s not just tasty, it’s good for you.

This recipe is from The Plant-Powered Diet^[1] by Sharon Palmer, RD who I met in California on my trip to the Dole Blogger Summit^[2]. If you are interested in adding more vegetables and plant-based foods to your diet, this is the book for you.

Southwestern Black Bean, Quinoa and Mango Medley
gordon-ramsay-recipe.com
Servings: 6 Serving Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 164 • Fat: 4 g • Protein: 6 g • Carb: 27 g • Fiber: 7 g • Sugar: 11.6 g
Sodium: 93 mg

Ingredients:

15-ounce can black beans, no salt added, rinsed and drained
1 cup cooked quinoa (according to package directions)
1 cup fresh or frozen corn
1 small red bell pepper, chopped
1 cup chopped fresh mango
1/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1 small jalapeño pepper, seeded and finely diced
juice from 1 medium lemon or lime
1 1/2 tbsp extra virgin olive oil
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp ground turmeric

Directions:

Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.

Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.

Drizzle over the mixture and toss. Refrigerate until ready to serve.

References

^{^} The Plant-Powered Diet (www.amazon.com)
^{^} Dole Blogger Summit (www.skinny-bits.com)

Gordon’s Beef Tacos with Wasabi Mayo Ingredients 2 beef…

Gordon’s Beef Tacos with Wasabi Mayo

Ingredients

2 beef sirloin steaks
Olive oil, for frying
6–8 small (14cm) corn tortillas, to serve

For the Marinade

2 tbsp light miso paste
2 tbsp mirin
1 tbsp caster sugar
2 tbsp olive
Sea salt and freshly ground black pepper

For the Quick Pickled Cabbage

½ head of chinese cabbage, finely shredded
1–1½ tbsp rice vinegar or lemon juice
½ tsp toasted sesame oil
1 tsp dried chilli flakes

For the Wasabi Mayo

½ tsp wasabi, to taste
2 heaped tbsp mayonnaise

Method

1. First prepare the marinade. Mix the miso paste, mirin, sugar and olive oil, stirring well to dissolve the sugar. Season and add a tablespoon of water if the mixture needs loosening a little.

2. Leave the fat on the steaks to stop them drying out as you cook them. Season them well and fry in a hot oiled frying pan for 2–3 minutes on either side for rare/medium rare, or until cooked to your liking. (Shake the pan gently as you put the steaks in the pan to stop them sticking, otherwise they might burn.) Render the fat by tipping the steaks onto their sides and cooking until the fat is golden and crisp. Keep basting the steaks as you cook.

3. When the steaks are cooked, remove from the pan and cut off the remaining layer of fat. Place the steaks in the marinade, coating all sides. Leave to rest, spooning the marinade over now and again. This mix of Mexican and Japanese flavours – seared steak marinated in a rich, sweet sauce and wrapped in a taco (a toasted corn tortilla) – makes a really quick meaty feast. Normally, meat is marinated before cooking, but here you cook the steak and then let it cool in the marinade to absorb all that flavour. The steaks can be left to marinate for up to four days – the longer the better.

4. Meanwhile, prepare the quick pickled cabbage. Put the cabbage in a bowl and season with salt and pepper. Add the rice vinegar, sesame oil and chilli flakes. Toss the mixture to coat, then leave to soften slightly for a couple of minutes.

5. Meanwhile, mix together the wasabi and mayonnaise, taste and add a little more wasabi if you like a stronger flavour.

6. Heat the tortillas for 30–60 seconds over a naked gas flame until charred and lightly toasted (use a pan if you don’t have gas). Roll them around a rolling pin while they’re still hot, and hold until cooled to set in half-moon shapes. In this form they are called ‘tacos’.

7. Drain the beef of any excess marinade, then slice and place in the tacos. Top with the cabbage (drained of excess liquid) and a little wasabi mayo.

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Pork Tenderloin Tostadas with Avocado

by Pam on February 17, 2014

I had a busy day with my kids today and wanted to make something super quick and easy for dinner. I was in the mood for Mexican food and so was my daughter who can never get enough of it. I did a quick sauté of diced pork tenderloin then layered a crisp tortilla (that I baked) with sour cream, pork, lettuce, tomato, cotija cheese, and avocado. Nothing fancy but boy did it hit the spot. My husband, daughter, and I all loved this dish while my son said it was “okay but not his favorite”. Gotta love the honesty!

Preheat the oven to 350 degrees. Coat both sides of the corn tortillas with olive oil cooking spray then place on the baking sheet. Place into the oven and bake for 5-7 minutes then flip them over and cook for 2-3 minutes,or until crispy and golden brown. Remove from the oven and set aside.

Remove the silver skin from the pork tenderloin – click here for instructions^[1]. Dice the meat into small bite sized pieces. Heat the oil in a large sauté pan over medium high heat. Add the diced pork then season with cumin, coriander, garlic powder, oregano, sea salt, and freshly cracked pepper, to taste. Cook, stirring occasionally for 5-6 minutes or until cooked through.

Spread sour cream on the tostada shell then spoon the pork on top. Add the lettuce, tomatoes, and avocado then sprinkle the top with cotija cheese. Serve immediately with salsa and lime wedges on the side.

Print^[2]

Save^[3]

Pork Tenderloin Tostadas with Avocado

Yield: 4

Prep Time: 10 min.

Cook Time: 10 min.

Ingredients:

Cooking spray
5 corn tortillas
1 1/2 lbs pork tenderloin, diced
1 tsp cumin
1 tsp coriander
1/2 tsp garlic powder
1/2 tsp oregano
Sea salt and freshly cracked pepper, to taste
Sour cream
Lettuce, shredded
Grape tomatoes, halved
Avocado, diced
Cotija cheese, shredded
Salsa
Lime wedges

Directions:

Preheat the oven to 350 degrees. Coat both sides of the corn tortillas with olive oil cooking spray then place on the baking sheet. Place into the oven and bake for 5-7 minutes then flip them over and cook for 2-3 minutes,or until crispy and golden brown. Remove from the oven and set aside.

Remove the silver skin from the pork tenderloin – click link up above for instructions. Dice the meat into small bite sized pieces. Heat the oil in a large sauté pan over medium high heat. Add the diced pork then season with cumin, coriander, garlic powder, oregano, sea salt, and freshly cracked pepper, to taste. Cook, stirring occasionally for 5-6 minutes or until cooked through.

Spread sour cream on the tostada shell then spoon the pork on top. Add the lettuce, tomatoes, and avocado then sprinkle the top with cotija cheese. Serve immediately with salsa and lime wedges on the side.

References

^{^} click here for instructions (www.learninghowtocook.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)