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Quinoa and Vegetable Paella

In seasonal, side dish, summer, vegetarian On August 28, 2011 7 Comments

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Quinoa (pronounced KEEN-wah) is a high protein power food. Bon Appétit did a roundup of quinoa recipes from popular blogs (10 Best Quinoa Recipes from Around the Web) and thankfully this one from FatFree Vegan Kitchen was included. It’s seasoned with smoked paprika, saffron, and cumin, which makes for an interesting flavor profile. And here’s a vegetarian dish that can serve as both a main or a side.

Quinoa and Vegetable Paella (recipe adapted from FatFree Vegan Kitchen)

Ingredients

  • 1 1/2 cups quinoa
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 3 large cloves garlic, minced
  • 1/4 teaspoon saffron, crushed
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon ground cumin
  • dash cayenne
  • 1 14-ounce can diced tomatoes
  • 1 orange or yellow bell pepper, chopped into 1/2″ pieces
  • 1 14-ounce can pinto beans, rinsed and drained
  • 2 3/4 – 3 cups vegetable broth (or chicken stock for a non-vegetarian dish)
  • 1 1/2 cups zucchini, halved lengthwise and sliced
  • 1 1/2 cups yellow summer squash, cut into 1″ pieces
  • 1 cup frozen peas
  • 1 can artichoke hearts, rinsed and cut into quarters
  • kosher salt
  • freshly ground pepper

Preparation

Rinse the quinoa with water in a fine mesh strainer.

Heat a large non-stick frying pan or wok over medium heat. Add olive oil, and  sauté onion and garlic until the onion is soft. Add the quinoa. Cook for a few minutes. Add saffron, paprika, cumin, cayenne pepper, tomatoes (with the juice), bell peppers, pinto beans, and 2 3/4 cups vegetable broth or chicken stock. Bring to a boil, reduce heat to low, and cook covered for 15 minutes.

Add more broth if dry. Put the zucchini and yellow summer squash on top of the quinoa mixture and cover. Cook until quinoa is done and liquid is absorbed. Uncover, stir in the peas, and cook until peas are heated through. Arrange the artichoke hearts on top and serve. Add kosher salt and freshly ground pepper to taste.

More quinoa recipes: Quinoa with Roasted Butternut Squash, Parsnips, and Carrots

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com

If you enjoyed this post, we would love to hear from you! Please leave some feedback in the comments section below. -Michael

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Kari’s Kick Ass Corn and Avocado Salsa

In appetizer, condiment, favorite, healthy, herbs, seasonal, side dish, snack, summer, vegetarian On August 21, 2011 7 Comments

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Need I say more? When you are in the mood to give somebody a butt whooping, this is what you serve them. And they’ll thank you for it. Kari made this salsa for us last summer before I tested it out on myself.  She unmercifully did not turn down the heat. “I knew you could handle it,” she said with a knowing eye and a :). Yes, thanks Kari for sharing what I consider to be the best salsa I have ever tasted. You really kicked my Midwestern bootie!

In my version (below) I turned down the heat a bit and upped the ratio of corn and tomatoes to avocados. This salsa is a gorgeous and healthy way to incorporate plenty of fresh summer produce into your cooking. It’s essentially a pico de gallo with avocado, sauteed corn, and a little cumin added in.

Kari’s Kick Ass Corn and Avocado Salsa (recipe adapted from Kari Hornfeldt)

Ingredients

  • 2 tablespoons extra virgin olive oil
  • fresh corn cut from 3 cobs
  • kosher salt
  • 1 tablespoon apple cider vinegar
  • 1/2 cup lime juice
  • 1 teaspoon cumin
  • 2 large cloves minced garlic
  • 1 1/2 cups chopped tomato
  • 1/2 cup chopped red onion
  • 2 medium sized jalapeno peppers, minced with seeds (use more jalapenos for extra heat)
  • 1 cup chopped cilantro, packed
  • 3 avocados, chopped

Directions

Do ahead up to a day before: Heat a large non-stick frying pan over medium-high. Add two tablespoons of olive oil and sauté corn. Some of the kernels will start to brown. Add kosher salt to taste. Transfer to a medium sized bowl to cool. (shortcut: use 2 1/2 cups Trader Joe’s frozen roasted corn.)

Make the dressing: In a small bowl whisk together the apple cider vinegar, lime juice, 1 teaspoon kosher salt, and cumin.

In a large mixing bowl combine corn, garlic, tomato, red onion, jalapenos, and cilantro.  Add dressing to the other ingredients and mix. Let the flavors meld for at least a half hour.

Just before serving: Add chopped avocado. Toss lightly and serve with tortilla chips.

Ideas:  If you like this recipe try Guacamole Salad. I also enjoy Salsa Verde. Check out my top 9 recipes that use fresh herbs.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com

Now it’s your turn. Do you have a salsa recipe that would kick our butts? If you enjoyed this post, we would love to hear from you! Please leave feedback in the comments section below. -Michael

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Shrimp in Lobster Sauce

In asian, Chinese, seafood On June 16, 2011 18 Comments

I dedicate this post to my friend Mandy at The Complete Cookbook, who is also working hard to capture delicious food photos.

I sometimes wonder what it is like working for a food magazine as a chef who has the luxury to utilize food stylists and food photographers. Food bloggers are kind of the ultimate jugglers. Not only are we cooking for our blogs and the camera, but we are putting meals on the table for our families at the same time. And while many of us are accomplished home chefs, few are skilled photographers.

My adventures continued today as I tried out my new lighting equipment. I purchased one of those portable mini desktop studios similar to the one in the photo below.

 

The idea is that the light box distributes the light, and one light on each side mutually eliminates shadows and dark spots. Of course nothing is ever simple. When I started the photo shoot for my shrimp in lobster dish, the two lights were still not enough, so I shined an additional light from the top of the box. This created the uneven lighting that I was striving to eliminate. However, I think I may have achieved an incremental improvement (see below!).  The journey goes on and I may stop by the camera shop for some more pointers from an expert.

Shrimp in Lobster Sauce (recipe adapted from Brooklyn, In Memory Most Green)

Shrimp in Lobster Sauce 008

Contrary to the recipe title, there is no lobster in this dish! The name refers to the sauce in Cantonese-style lobster, but uses shrimp instead of lobster. This Chinese restaurant favorite is easy to make and healthy too. It would be delicious served with pork potstickers or asparagus salad with sesame seeds.

Ingredients

  • 3 tablespoons cornstarch (divided)
  • 2 pounds large shrimp, shelled and deveined
  • 1/2 teaspoon kosher salt
  • 2 tablespoons peanut oil
  • 1/4 pound ground pork
  • 2 cloves of garlic, minced fine
  • 1 tablespoon fresh ginger, minced
  • 3 scallions, sliced (divided)
  • 1 cup chicken stock
  • 1 tablespoon soy sauce
  • 2 tablespoons Chinese rice cooking wine
  • 1 tablespoon fermented black beans, chopped and soaked in a tablespoon of water
  • 1 egg, beaten

Preparation

Stir together one tablespoon of cornstarch with one tablespoon of water in a small dish.  In a large bowl toss the shrimp with the remaining 2 tablespoons cornstarch and kosher salt.

Heat a large non-stick frying pan or wok over high heat and add peanut oil. Break up the ground pork into little pieces and brown it.  Add the garlic, ginger, and 1/3 of the scallions, and stir fry. Add the chicken stock, soy sauce, rice cooking wine, and fermented black beans. Bring to a boil, and then lower to a simmer. Add the shrimp and heat through. Stir in the cornstarch and water mixture until it thickens. Pour in the beaten egg and keep stirring.  Remove from heat and add remaining scallions.

Serve with steamed white rice.

Other Chinese favorites

Mongolian Beef
Kung Pao Chicken
Szechuan Beef and Green Beans

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com

Now it’s your turn. Are you a super star food photographer and food stylist? Or do you struggle like me? If you enjoyed this post, we would love to hear from you! Please leave some feedback in the comments section below. -Michael

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Top 5 “Oishii!” recipes

In Uncategorized On June 14, 2011 5 Comments

“Oishii!” celebrates a milestone of 10,000 views today. The food blog, which is a collection of my favorite recipes, has evolved somewhat since I started over a year ago. My biggest challenge has been and remains to be food photography. Yesterday I invested in some professional lighting equipment, which I hope will improve the quality of the photos.

I thought I’d pause and share my top 5 posts to date.

1. Pasta With Shrimp and Cilantro-Lime Pesto

Pasta With Shrimp and Cilantro-Lime Pesto 007

2. Grandma’s Slab Apple Cake

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3. Thai Style Wide Noodles in Gravy (Lard Nar)

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4. Michael’s Stuffed Bell Peppers with Chicken Parmesan Filling

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5. Rigatoni with Braised Chicken and Saffron Cream

Rigatoni with Braised Chicken and Saffron Cream 014

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com

If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael

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Mongolian Beef

In asian, beef, Chinese, favorite On May 26, 2011 14 Comments

Mongolian Beef 007

Mongolian Beef (recipe adapted from rasamalasia.com)

This marks my 100th blog posting on “Oishii!” Although I’ve slowed down writing over the past half year, the traffic to the blog has been steadily increasing, and I’m nearing another benchmark: 10,000 views. Thanks for all of the support so far!

This is my authentic version of this Chinese favorite. I’m thrilled to share this great recipe for mongolian beef which I have adapted from Rasa Malasia’s cooking blog.  The recipe  comes from a rare, limited edition cookbook called the “Essence of Shangri-La,” written by Chinese chefs at the Shangri-La Hotel. I am trying to obtain a copy of the original as it is referenced extensively by chefs. I made the beef a little less sweet by reducing the amount of dark sweet soy sauce by half, and adding back the same amount of regular soy sauce.

Speaking of sweet, there is a terrible “copy cat” recipe supposedly from P.F. Chang’s circulating on the internet (including epicurious.com) that calls for 3/4 cup of brown sugar in a recipe which has only a pound of flank steak. I would avoid it all costs.

Ingredients

marinade:

  • 2 teaspoons corn starch
  • 2 teaspoons Japanese soy sauce (e.g. Kikkoman)
  • 2 teaspoons Chinese rice wine (Shaoxing)
  • 2 tablespoons water

sauce:

  • 4 teaspoons oyster sauce
  • 2 tablespoons Japanese soy sauce (e.g. Kikkoman)
  • 2 tablespoons dark sweet soy sauce (e.g. Healthy Boy Thai Dark Sweet Soy Sauce or ABC Kecap Manis Sweet Soy Sauce)
  • 1 teaspoon Chinese dark soy sauce (e.g. Wei Chuan)
  • 2 teaspoons sesame oil
  • 1/2 teaspoon Maggi seasoning

beef:

  • 2 tablespoons vegetable oil
  • 1 pound rib-eye or flank steak, cut into thin 2-inch long pieces
  • 3 tablespoons ginger, minced
  • 3 tablespoons garlic, minced
  • 6 scallions, sliced diagonally into 1/2″ pieces
  • kosher salt and freshly ground pepper to taste

Preparation

Make the marinade. In a medium bowl combine the corn starch, soy sauce, Chinese rice wine, and water.  Add the steak and coat with the marinade.  Set aside for 30 minutes.

Make the sauce. In a small bowl mix together the oyster sauce, soy sauce, dark sweet soy sauce, dark soy sauce, sesame oil, and Maggi seasoning.

Heat a wok or large non-stick frying pan over high heat until nearly smoking and add vegetable oil. Put beef in a single layer and leave undisturbed until it browns on one side. Add ginger and garlic to beef, mix well, and continue frying until beef is no longer pink. Add sauce and scallions and heat through. Sprinkle with salt and pepper to taste.

Serve with Japanese white rice.

Other Chinese favorites

Shrimp in Lobster Sauce
Kung Pao Chicken
Szechuan Beef and Green Beans

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com

If you enjoyed this post, we would love to hear from you! Please leave some feedback in the comments section below. -Michael

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Pad Siew

In asian, Thai On April 13, 2011 12 Comments

pad see ew 011

Pad Siew (recipe adapted from ImportFood.com)

I used to order take-out Thai food all the time and pad siew (pronounced pad “see you”)  was a perennial favorite, right after pad thai and lard nar. Nowadays I make it myself. This tasty pad siew packs a punch of flavor, but it is not for the unmotivated chef, as it contains a litany of ingredients. However, I think it is well worth the extra effort. If you can find an asian grocery store that stocks fresh wide noodles you are especially in for a treat.

Ingredients

marinade

  • 1 tablespoon freshly grated ginger
  • 3-5 cloves garlic, minced
  • 1 tablespoon tapioca starch (or substitute corn starch)
  • 1 tablespoon rice cooking wine
  • 1 tablespoon fish sauce
  • 2 tablespoons black soy sauce (also called dark sweet soy sauce)
  • 1 tablespoon oyster sauce
  • 1 tablespoon palm sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped shallots

other ingredients

  • 1 pound thinly sliced chicken, beef, or pork
  • 16 ounces fresh wide rice noodles
  • 2 tablespoons sweet dark soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon vegetable oil
  • 2 cups broccoli florets
  • 2 eggs, beaten
  • 1/2 teaspoon freshly ground pepper
  • Thai bird chili peppers (prik ki nu) – optional

Preparation

In a medium size bowl combine all of the marinade ingredients and add the meat. Allow it to marinate for an hour.

In another medium bowl separate the noodles and gently toss with sweet dark soy sauce. Set aside.

In a small bowl, combine fish sauce, palm sugar, and oyster sauce, and set aside to allow the palm sugar to soften.

Heat a large wok or non-stick frying pan over high heat until almost smoking. Add oil and fry the marinated meat until it begins to brown. Gently fold in the noodles. Add broccoli and stir again. Push the contents of the pan to one side and add eggs. Just before the eggs set, fold them in. Add fish sauce, palm sugar, and oyster sauce mixture, and toss well. Cook until broccoli is crisp tender.

Sprinkle with pepper. If desired, top with some Thai bird chili peppers.

Prep note: Be careful not to overcook the fresh wide rice noodles or they will tear apart. Dried wide rice stick noodles can be substituted for fresh, but you will first need to soak them in warm water for a half hour before frying.

Other Thai Favorites

Michael’s Crazy Chicken Rice Noodle Stir Fry
Authentic Shrimp Pad Thai
Thai Style Wide Noodles in Gravy (Lard Nar)

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com

Now it’s your turn. What Thai foods do you enjoy? If you enjoyed this post, we would love to hear from you! Please leave comments below.  -Michael

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Spaghetti and Meatballs

In favorite, Italian, pasta On April 12, 2011 5 Comments

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Spaghetti and Meatballs (recipe adapted from Ina Garten Barefoot Contessa Family Style)

This is my go-to recipe for spaghetti and meatballs. I took a cue from another one of Ina Garten’s recipes and discovered an easy shortcut that I’m sure she would approve. Instead of frying the meatballs on the stove-top and making a mess, line a baking sheet with parchment paper and bake them in the oven. This is a great dinner sure to please the whole family.

Ingredients

meatballs

  • 1 pound ground pork
  • 1 pound ground sirloin
  • 1 cup fresh white bread crumbs
  • 1/4 cup seasoned dry bread crumbs
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup freshly grated Parmesan cheese
  • kosher salt and freshly ground black pepper to taste
  • 1/4 teaspoon ground nutmeg
  • 1 large egg, beaten
  • 3/4 cup water (optional)

sauce

  • 2 tablespoon olive oil
  • 2 cups yellow onion, chopped
  • 6 cloves garlic, chopped
  • 1 cup red wine
  • 2 (28-ounce) cans crushed tomatoes
  • 1/2 cup fresh flat-leaf parsley, chopped
  • kosher salt and freshly ground black pepper to taste

other

  • 2 pounds spaghetti, cooked according to package directions
  • Parmesan cheese, grated

Preparation

Make the meatballs. Preheat oven to 400°F. Line a heavy-rimmed baking sheet with parchment paper. In a large bowl, and using your hands, combine the ground meats, bread crumbs, parsley, Parmesan cheese, kosher salt, pepper, nutmeg, egg, and 3/4 cup warm water (optional). Form into similar sized meatballs, about two inches each. Line meatballs on baking sheet and bake until browned and juices run clear, about 25 minutes.

Make the sauce.  Over medium heat, add olive oil to large frying pan.  Add onions and garlic and fry until onions soften. Add the wine and increase heat to high. Cook until wine cooks down.  Turn heat down to low, and stir in the tomatoes, parsley, salt, and pepper.

Add the meatballs to the sauce, cover, and simmer until the meatballs are cooked through. Serve over spaghetti with Parmesan cheese.

Spaghetti

Other Ideas:  Leftover parsley? Check out my top 9 recipes that use fresh herbs.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com

If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael

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Asparagus Salad with Sesame Seeds

In asian, Chinese, healthy, spring, vegetarian On April 9, 2011 4 Comments

Asparagus Salad with Sesame Seeds 004

Asparagus Salad with Sesame Seeds (recipe adapted from “Big Bowl Noodles and Rice–Fresh Asian Cooking from the Renowned Restaurant” by Bruce Cost with Chef Matt McMillin)

Spring has arrived. Here is a great salad that uses fresh asparagus, which is now in season. It goes well with seafood dishes. I like to serve it with garlic shrimp. It would be tasty with shrimp in lobster sauce too.

Ingredients

  • 1 tablespoon sesame seeds
  • 12 ounces asparagus, cut into 2″ pieces
  • 1 1/2 tablespoons rice wine vinegar
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon dijon mustard
  • 1 tablespoon peanut oil
  • 1 tablespoon sesame oil

Preparation

In a dry frying pan over medium heat, toast the sesame seeds until golden brown. Transfer to a small bowl and cool.

Boil asparagus in salt water for about 3 minutes, until crisp tender. Drain in a colander and run cold water over to stop cooking. Dry with a kitchen towel; flour sack towels work great.

Whisk together the rice wine vinegar, fish sauce, sugar, mustard, peanut oil, and sesame oil. Toss salad with dressing. Sprinkle sesame seeds over asparagus just before serving.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com

If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael

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Triple Chip Cookies

In comfort food, desserts, favorite, vegetarian On March 27, 2011 6 Comments

Triple Chip Cookies 005

Triple Chip Cookies (recipe by “The Ovens of Brittany Cookbook,” Terese Allen)

One of my favorite sights in the world is a pile of these chocolate chip cookies stacked up high waiting to be cooled. I’m sure everybody has a favorite chocolate chip recipe, but if you don’t this one is a definite crowd pleaser. These cookies contain semisweet, milk chocolate, and white chocolate chips.

Ingredients

  • 2 sticks (1/2 pound) unsalted butter, softened, plus more for greasing cookie sheets
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 ounces (about 1 cup) semisweet chocolate chips
  • 3 ounces (about 1/2 cup) milk chocolate chips
  • 3 ounces (about 1/2 cup) white chocolate chips

Preparation

Preheat oven to 350°F. Grease heavy rimmed baking sheets with butter.

In the bowl of an electric mixer cream together the butter and sugars. In a small bowl beat together eggs and vanilla. Add to bowl of mixer and blend well.

In another large bowl sift together flour, baking soda, and salt. Add to the sugar/butter mixture and mix until just combined. Do not over mix! Mix in the chips.

Drop large spoonfuls of dough onto baking sheet and space three inches apart. Bake 12-14 minutes until lightly browned on the edges. Cool on wire racks.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com

If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael

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Beef and Bean Burritos for David

In Mexican On March 25, 2011 3 Comments

Bean and Beef Burritos 010

Beef and Bean Burritos for David (recipe by “Oishii!”)

These burritos are for David, who has requested them many times, and until recently I had neglected to oblige! The ingredients are a step up from the typical flavorless can of refried beans and packet of taco seasoning thrown in your everyday burritos. In my version I make the refried beans from scratch and mix my own seasonings before stuffing the tortillas.

Feeds a hungry family. Tastes great with Mexican-style red tomato rice. The leftovers make an easy, delicious supper. Freeze or refrigerate and reheat.

Ingredients

  • 3 tablespoons vegetable oil (divided)
  • 1.2 pounds ground sirloin
  • 2 cups onion, chopped (divided)
  • 4 large cloves garlic, chopped (divided)
  • 1/2 large jalapeno, seeded and minced
  • 1 tablespoon plus 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • kosher salt to taste
  • 1/2 cup water
  • 1  10-ounce can of enchilada sauce (divided) OR 1 cup tomato sauce (divided)
  • 1  15-ounce can pinto beans
  • 10 ounces grated sharp cheddar cheese
  • 8 medium size (8″) flour tortillas
  • optional garnishes: sour cream, lettuce, chopped tomato, salsa, Tabasco sauce, scallions

Preparation

Heat large frying pan over high heat. Add 2 tablespoons of vegetable oil. Brown ground sirloin. Add 1 cup of onion, 2 cloves of garlic, and jalapeno pepper. Mix in seasonings: chili powder, oregano, coriander, cumin, and kosher salt. Add water and either 1/2 can enchilada sauce or 1/2 cup tomato sauce. Bring to a boil. Turn heat down to low and simmer until liquid evaporates. Set aside.

Make the refried beans. Heat small frying pan over medium high heat. Add remaining 1 tablespoon vegetable oil. Brown remaining cup of onion and remaining 2 garlic cloves, and cook until onion softens. Add pinto beans with the juice and simmer over medium heat. Mash the bean mixture and when there is no liquid left remove from heat. Sprinkle with kosher salt to taste. Beans will be somewhat thick.

Preheat oven to 350° F. Oil a 9″ x 13″ baking dish.

Warm tortillas in a dry frying pan to make them pliable. Spoon ground beef filling and refried beans in a 2:1 ratio in lower half of each tortilla. Top with some cheddar cheese.  Fold tortilla partially over filling,  fold in sides, and finish rolling up. Put burritos into the baking dish seam-side down. Spread the remaining 1/2 can of enchilada sauce or 1/2 cup tomato sauce over the burritos. Sprinkle with additional cheese and bake in oven for 20 minutes until cheese is melted and bubbly. Top with any garnishes: sour cream, lettuce, chopped tomato, salsa, Tabasco sauce, scallions.

Yields 8 burritos.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com

If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael

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