Monthly Archives: August 2015

Quinoa tacos w/ everything one mango salsa

2015-08-01 08.23.24

When camping, particularly in the BWCA, food tastes amazing!  I think it is because all of your senses are engaged!

Vision: picture blue sky’s with white puffy clouds, an array of green trees, beautiful clear waters,great friends, and of course colorful food dancing before your eyes.

Smell: cool clean breeze, pine warming in the sun, wood burning in the fire pit, and food cooking after a long day of paddling.

Sound: the eerie call of a loon echoing across the lake, young eagles chirping overhead, the sound of friends laughing, fire crackling, knives chopping, waves crashing and trees whistling in the breeze.

Ahhh, I can picture it now; Quinoa tacos with everything one mango salsa on our last night on Gabbro Lake.  We sat in a circle near the fire, reaching into the middle to dish the makings of our camping creation. We laughed endlessly while repeating the words: “this is SOOO good!”. Try it at home or in the woods!

This recipe serves approximately 4 hungry women.

Quinoa Taco “meat”

2 cup quinoa

1 medium onion finely chopped

6 coves garlic pressed or minced

1/4 cup chili powder

olive oil

Everything one mango salsa

1 ripe mango

1 red pepper

1 medium onion

1 Tbsp garlic

1 jalapeno pepper

1 medium sized lime (or two small), juiced

sea salt

Taco wrap

kale  or cabbage leaves (you could substitute with a soft shell tortilla wrap)

For the Quinoa Meat:

Bring 4 cups of salted water to a boil, add quinoa and reduce heat to a simmer.  If you are doing this on a one-man burner when camping what the heat closely so the bottom doesn’t scorch.  Meanwhile, finely chop the onion (red, white or yellow – all are equally delicious).  Mince or press the garlic and set aside.  Briefly preheat a large sauce pan over medium high heat.  Add 1 tablespoon EVOO, then add the onion and some salt.  The salt helps the vegetable to release some liquid and encourages yummy carmelization.  When onions are soft, translucent and beginning to carmelize, get the cooked quinoa and the chili powder ready.  Add the chili powder and sit into the onion oil mixture for about 30 seconds to help release the flavors of the chili powder.  Push everything to the outside of the pan and add about 1 teaspoon additional EVOO, then the garlic.  Press and stir the garlic for about 15 seconds, then combine with the onion mixture.  Immediately, now – add the cooked quinoa and combine all ingredients well.  Cover with lid and set aside off heat to rest for 5-10 minutes.  When ready to serve fluff with a fork. (You can substitute chicken for quinoa)

For the salsa:

Finely dice mango, onion, jalapeno pepper (including seeds), red pepper and avocado.  Add all ingredients into a pot or bowl and juice the lime(s) over top, sprinkle with a pinch of salt and gently stir.  Let the combination sit for 10-15 minutes so the flavors combine.  I found that this combination holds well in the refrigerator for one (or maybe more) day(s).

For the wraps:

Wash kale leaves, if they have a very thick center rib you can pull it out; however, I generally keep it in (it’s extra fiber).  If using cabbage leaves, core the cabbage, cut in half and gently pull off individual leaves.

Now for the great part:

Grab a “wrap”, add a spoonful of “meat”, top with a generous spoon of everything one mango salsa, wrap the leave around the fillings so they don’t drop all over the place and gobble!

Pot full of everything one mango salsa.

Pot full of everything one mango salsa presented by Water Goldie.

Chicken Enchilada

Need a simple and quick idea for a weeknight recipe the whole family will enjoy? This is it!

I buy whole chickens, very rarely do I buy pre-cut packs of chicken.  I buy the whole chicken because it is cheaper and I can make at least two different meals from it (thus I save time!).  This recipe is the “second” meal, it is meant to be a really easy and quick week night dinner as the chicken would already be cooked, whether it was grilled or roasted it really doesn’t matter.  If you don’t like to cook whole chickens I’m certain you could also use one or two chicken breasts.  This dish is also meant to be light on the meat  and heavy on the beans which makes it very budget friendly!

Every time I make this Shane says how much he likes it.  So I thought this would be a great recipe to share!

This recipe serves 4-6- most likely one full tortilla per serving.

Your need:

8×8 glass baking dish

5-6 tortilla’s

Filling:

~ 1 cup cooked, shredded chicken (If using leftovers, just pull as much meat as you can off of the bones. It doesn’t matter if it is white or dark).

1 tsp garlic powder

2 tsp ground cumin

1 Tbsp chili powder

1 can adzuki beans (can use kidney beans if you can’t find adzuki)

1/2 cup organic corn

Sea Salt

Sauce:

15 oz tomato sauce (I like Glen Muir which can be found in the natural foods section)

1 tsp garlic powder (or 1 clove of fresh crushed garlic)

2 Tbsp chili powder

Sea Salt and pepper to your liking.

Topping:

1 cup shredded Mexican cheese (rBST hormone free if possible)

5-6 Whole Wheat Tortillas (Shane likes the LaTortilla Factory band)

Method:

Pre-heat oven to 350 degrees. Mix all filling ingredients in a non-stick pan over medium heat for 5 minutes or until warmed through; place filling in a bowl.  Use the same pan to heat all sauce ingredients.  Your already to start building the enchiladas!  In 8×8 glass dish: spread a thin layer of sauce on the bottom of dish.  Hold a tortilla in your hand and place about a 1/2 cup of filling into each tortilla and then fold and place seam side down into dish.  Do this until all of the filling is gone. Dump remaining sauce over the filled tortillas and top with cheese.  Bake for 20 minutes until cheese starts to brown. Eat up!

There is a lot of room for variation to the ingredients of this recipe.  If you want to add more chicken, add more chicken.  If you feel like it needs more chili power or garlic add more (or less).  I have made this so many times that I don’t measure any of the ingredients. It’s good every time!

Grilled Summer Vegetables for a Crowd

This is a fantastic recipe that I adapted year’s ago from a recipe published in Cook’s Illustrated and it is always a hit. It satisfies the craving for savory roasted vegetables without heating the oven and  it creates a beautiful display of color and aroma while enjoying a backyard gathering with friends and family!

You can do this on a gas grill or over charcoal.  If you use charcoal – bank coals to one side to allow for indirect cooking.

Ingredients: (use your favorite in season vegetables from the farmers market – here is what we used recently when kicking off our annual BWCA trip with Tiffany’s mom, dad and Uncle Steve(:

3 Eggplant (sliced 3/4 inch thick)

2 Red Onions (halved or cut into thirds perpendicular to lines)

2 Zucchini (sliced in half lengthwise)

1 Summer Squash (sliced in half lengthwise)

2 Red Bell Peppers (cut in quarters)

4-6 Roma Tomatoes (sliced in half lengthwise)

6 – 8 Portabella Mushroom Caps (sliced in 3/4 inch thick strips)

1 Head (yes a whole head) Fresh Garlic (minced or pressed)

1/4 – 1/2 Cup EVOO

Sea Salt

Fresh Ground Pepper

1/8 – 1/4 Cup Balsamic Vinegar

1 Cup Loosely Packed Fresh Basil Leaves (thinly sliced)

Method:

Combine garlic with 1/4 cup EVOO – rub vegetables with flavored oil; add more oil to the garlic as needed.

Toss garlic with vegetables.  Grilled in batches until nice dark grill marks appear – the tomatoes have so much water they really don’t produce marks – they will get soft when they are done.

Grilled summer vegetables for a crowd

Grilled summer vegetables for a crowd

When vegetables are done – toss with balsamic vinegar, basil, sea salt and fresh ground pepper.  This dish is great hot or at room temperature.  It compliments any fish, poultry or steak.  It would also be delicious tossed with lentils or served over quinoa.

Enjoy on a beautiful summer evening with good company!