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Red Lentil Picnic Salad with Sweet Cider Dressing

June 27, 2017
This Red Lentil Picnic Salad is a no-cook salad that won't wilt and is hearty enough to eat on it's own but also an excellent side for picnics or barbecues.

Summer is the time for picnics and barbecues. It is not the time for standing over a hot stove, sweat beading on your brow. This is where the magic of ultra-tender split red lentils come in. Did you know you don’t even have to cook them?!!

I got this idea when I was experimenting with lentils back in April. It was my first attempts at sprouting lentils that lead to the discovery that the red ones didn’t really need to be cooked at all! When I tried to sprout them they instantly became soft and mushy, just a good soaking in water was all it took to turn them from hard seeds to beans so soft you could smash them between your fingers.

Then I thought what if I soaked them briefly, in boiling water. I bet they would be the perfect consistency for a nice crunchy salad, with just enough give to add great texture while still maintaining all their peppery flavor. Not to mention, eating them virtually raw like this keeps their nutrient level high, making them a powerhouse of a meal without the calories or fat of meat or other foods with similar amounts of protein.

Thus this picnic salad was born. I love make-ahead salads to bring to barbecues or picnics that don’t require any last-minute fussiness. Because all the components of this salad are hardy enough to handle a long marinade in the sweet ginger and cider vinegar dressing you don’t need to worry about them wilting or getting water logged by the time you get to where you’re going. That being said, the baby arugula will wilt a bit on especially long road trips so if this is a bother to you, you can always add it right before serving.


Red Lentil Picnic Salad with Sweet Cider Dressing
 
Prep time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • ½ cup red lentils
  • ¼ cup minced scallions or spring onions
  • 1 tablespoons minced ginger
  • 1½ teaspoons kosher salt
  • 1½ teaspoons granulated sugar
  • 3 tablespoons cider vinegar
  • 3 tablespoons olive oil
  • 1 small head broccoli, cut into small pieces
  • ¼ small head red cabbage, thinly shredded
  • 2 cups baby arugula
  • 2 large radishes, thinly sliced
  • 3 tablespoons dried cherries
  • 3 tablespoons sunflower seeds
Instructions
  1. Pour lentils into a fine mesh sieve and rinse under cold water. Transfer to a heat proof bowl and cover with boiling water. Let sit while you prepare the rest of the salad, or at least 30-40 minutes until they are tender but still maintain a slight bite.
  2. Combine scallions, ginger, salt, sugar, and vinegar in a small bowl. Slowly add the olive oil, whisking continuously until incorporated.
  3. Combine broccoli, cabbage, arugula, radishes, cherries, and sunflower seeds in a large bowl. Drain lentils and add to the vegetables. Pour dressing over the top and toss to combine. Taste and add more salt if needed.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

This is a sponsored conversation written by me on behalf of Lentils.org. The opinions and text are all mine. Thank you for supporting the brands that make this blog possible! Follow the hashtag #LetsLentil for great recipes all summer long!

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Apps, Breakfast, Comida Latina, Dairy Free, Recipes, Side Dishes, Snacks, Sweets

The Ultimate Summer Fruit Board

June 12, 2017
One thing Mexico and Italy have in common is their love of fresh fruit. This ultimate summer fruit board combines the two different styles in one board!

This evening precisely at 6pm we will board a plane to Italy where we will stay for the next five weeks, then it is off to London for another week before returning home.

I am so incredibly excited and honestly never thought this day would come. Armando and I spent three months in Italy 15 years ago and I truly thought that I would never be back. There are just so many places on Earth to see I didn’t think (as much as I absolutely fell in love with the country) that I would have the luxury to visit the same place twice. Now, here we are, packing—albeit a much bigger—suitcase, with some of our clothes we bought there last time, and not only returning to Italy but bringing our children with us too.

I will try to post here while I’m gone but I’ll be honest with you, I’m actually looking forward to having a break. I hope to spend most of the time replenishing my creative juices and stocking up on inspiration. I will be posting our journey on Instagram in stories and pictures so make sure to check us out there.

Before I take off however, I wanted to leave you with an idea I’m pretty sure you’ll use all summer long. It is not really a recipe but simply an easy idea that will make every party you throw or attend from Father’s Day to Labor Day. We took this ultimate summer fruit board to our friend’s last night where they were celebrating their son’s 4th birthday and it was loved by everyone from the smallest munchkin to the most sophisticated adult (who was not me, BTW).

This fruit board also ties in to our upcoming trip because if there is one thing Italians and Mexicans have in common it is their love of fresh fruit. I’ve separated the board to highlight the different ways fruit is enjoyed in both places and strangely enough they go very well together; a little sweet, a little spicy, something creamy, something salty. I guess there’s a reason I have such an admiration for both cultures, they are very much in lock step with each other in so many ways.

HOW TO PUT TOGETHER THE ULTIMATE SUMMER FRUIT BOARD

The most important detail of putting together a delectable fruit board is to choose the ripest, most beautiful fruit you can find. Ideally the Farmer’s Market is the place to shop, but wherever you go, make sure the fruit is fragrant and at it’s peak.

Anything goes as far as which fruits to select. Here’s what I chose:

  • black grapes, mango, kiwi, blueberries, raspberries, papaya, oranges, cherries, red grapes, cantaloupe, watermelon, green grapes, nectarines

For the Italian side of the board I added:

For the Mexican side of the board I added:

Have a wonderful summer my loves!!

Oh, and if you have any recommendations for things to see, do, eat, enjoy in Italy I’d love to hear them. Anyone want to meet up?

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

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Breads, Comida Latina, Dairy Free, Recipes, Side Dishes

Fluffy Apple Chili Biscuits {Dairy Free}

November 24, 2016
Apple Chili Biscuits Recipe {Dairy Free}

¡Happy Thanksgiving Mis Amigos!

I hope you are having a wonderful day doing whatever makes this day special for you. I am continually amazed and grateful to have you all in my life as readers and makers of my recipes. I feel especially honored that you take the time to leave me comments and share your personal stories. It is incredible to me that I can have this platform to do what I love and that you actually love it too. I am a grateful woman indeed. Thank you. Now let’s make some apple chili biscuits!

Chili Apple Biscuits Recipe {Dairy Free}

As for us, we are currently lazing around in our pjs, watching the Macy’s Thanksgiving Day parade, and getting ready to head to the beach for our first ever Thanksgiving Day beach walk. It is quite a change from last year’s North Dakota Thanksgiving but you won’t find me complaining. Before we head out I wanted to leave you with this easy biscuit recipe, just in case you needed one more thing to make today (wink, wink).

Apple Chili Biscuits Recipe {Dairy Free}

Apple Chili biscuits bake up nice and fluffy with the slight spice of chili and sweet grated apple.

We are going to have them with cider-glazed Cornish game hens and the rest of the fixings for dinner tonight but I think they would be pretty dang delicious with sausage gravy for breakfast.

Apple Chili Biscuits Recipe {Dairy Free}

How to make dairy-free biscuits

A few quick details about making these biscuits; I use extra-virgin coconut oil instead of butter to make them dairy-free. Freeze the coconut oil until it is hard and then use the large holes of a box grater to grate the oil into small pieces. This technique also works with butter if you didn’t want to make them dairy free.

Secondly, when you cut the biscuits out with the round cutter, make sure you don’t twist the cutter, this seals the dough together making it hard for them to rise. Just push the cutter straight down then bring it back up.

And lastly, I use self-rising flour for biscuits but if you don’t have any you can use the same amount of all-purpose flour plus 2 teaspoons baking powder and 1 teaspoon salt.

Apple Chili Biscuits Recipe {Dairy Free}

Have a wonderful Thanksgiving and long lazy weekend! xoxo, Kate

Apple Chili Biscuits Recipe {Dairy Free}

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: 14 (3-inch) biscuits

Fluffy, dairy-free biscuits speckled with chili and fresh grated apple. They go great with turkey for Thanksgiving or with gravy for breakfast.

Ingredients

  • 2 1/2 cups self-rising flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon chili powder
  • 1/2 cup cold extra-virgin coconut oil
  • 1 cup grated fresh apple (about 1 medium apple)
  • 3/4 cup cold soy milk

Instructions

  1. Heat oven to 450°F.
  2. Combine flour, sugar, and chili powder in a medium bowl. Grate cold coconut oil on the large holes of a box grater into the flour mixture. Add grated apple and toss the two into the flour mixture to coat.
  3. Pour milk over mixture and stir into the flour. Gather dough together and place on a lightly dusted counter.
  4. Knead dough into a ball then flatten into a disk. Roll out into a 1/2-inch thick circle. Cut into biscuits using whatever size cutter you'd like (I used a 3-inch cutter). When you cut the biscuits, push the cutter down without twisting, this will let them rise higher in the oven.
  5. Place biscuits in a cast iron skillet or on a lined baking sheet. You don't need to space them apart. Re-roll remaining dough and repeat until all dough is used.
  6. Bake for 12-15 minutes or until the bottoms are browned and the biscuits are cooked through.
http://www.holajalapeno.com/2016/11/apple-chili-biscuits.html

Comida Latina, Dairy Free, Recipes, Side Dishes

Blistered Sweet Potatoes with Serranos and Lime

November 15, 2016
Blistered Sweet Potatoes Recipe

I romanticize Thanksgiving.

In my mind Thanksgiving is a crisp fall day where family gathers around, happy to be with one another, and share in a glorious day of cooking and eating together. I feel like I had such Thanksgivings as a child but when I think back on it, I was probably too young to notice any tension between adults and only ate my favorite things, shunning the oyster stuffing and other offerings I thought looked or smelled weird.

Blistered Sweet Potatoes Recipe

In reality this day is usually not everything we hoped it would be; too much family, or not enough. Guest’s palates don’t reflect your own and favorite dishes are missed or worse than that, the meal is a flop and nothing is good at all. Or even worse than that, everything is completely perfect but you are too tired from refining every last detail that you could care less about the meal and would much rather drink a glass of bourbon…I mean wine and go to bed.

Blistered Sweet Potatoes Recipe

Jenny Rosenstrach writes about it beautifully in her newest book How to Celebrate Everything. She gives it a name in fact: Empty Celebration Syndrome, which perfectly describes the feeling (especially at Thanksgiving) that something is, I don’t know…..missing.

This year, even though it will be just the four of us, I will try to make the dinner seem special and hopefully, unlike every other family dinner we have at 6pm on a Thursday night. I will make pumpkin pie even if Louisa and I are the only ones who will eat it. I think I will make little Cornish game hens instead of a big turkey, although it really doesn’t matter— Hiro devours the drumstick of any poultry—and I will make these spicy candied sweet potatoes for Armando (although maybe just half a recipe, these make a ton).

Blistered Sweet Potatoes Recipe

Tips for success

If you want to add this recipe to your Thanksgiving menu (which I highly encourage) here’s a few tips: The sweet potatoes can be slow roasted the day before and kept covered in the refrigerator. The lime syrup can also be made a day in advance and kept in the fridge overnight. When you are ready to eat, drizzle the syrup over the sweet potatoes and roast until caramelized and blistered in a few spots. Sprinkle with chives and salt and serve.

Blistered Sweet Potatoes with Serranos and Lime Recipe

Prep Time: 15 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 40 minutes

Yield: 8-10 Servings

A candied sweet potato dish that defies all cliches; slow-roasted sweet potatoes drizzled with a spicy lime syrup and blistered in a hot oven until brown and caramelized. Dairy and gluten free!

The sweet potatoes can be roasted up to a day in advance and the lime syrup can be made the day before as well. Drizzle syrup over potatoes and roast just before serving.

Ingredients

  • 3 pounds sweet potatoes
  • 2 thinly sliced serrano chiles
  • 1/4 cup coconut oil
  • Zest and juice of 1 lime
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon kosher salt
  • 2 tablespoons minced chives
  • sea salt flakes for sprinkling, optional

Instructions

  1. Heat oven to 300°F. Scrub sweet potatoes and poke all over with a fork. Place in a roasting pan large enough to hold all the potatoes with a few inches in-between (I used a 12 x 16-inch roasting pan).
  2. Cover with foil and bake until potatoes are easily pierced with a knife, but not mushy, about 60-70 minutes. Unwrap and let cool slightly. Raise oven temp to 450°F and arrange a rack to the top of the oven.
  3. Meanwhile, combine serranos, coconut oil, lime zest and juice, sugar, and salt in a small saucepan. Cook over medium heat until the oil is melted and the sugar is dissolved, about 5 minutes.
  4. Smash potatoes with the palm of your hand. Pour syrup over the top and roast in the top of the oven until blistered and browned, about 20-25 minutes. If you'd still like them a bit more brown you can stick them under the broiler for a few minutes more.
  5. Sprinkle with chives and sea salt and serve.
http://www.holajalapeno.com/2016/11/serrano-lime-sweet-potatoes.html

Comida Latina, Dairy Free, Recipes, Salads, Side Dishes

Rainbow Jicama Salad with Poppy Seed Dressing

October 18, 2016
Rainbow Jicama Salad with Poppy Seed Dressing Recipe

This jicama salad is a colorful combination of jicama, sugar snap peas, radishes, and red cabbage tossed with a creamy (but dairy free) poppy seed dressing.

This jicama salad is the seventh and final recipe to wrap up our Dia de los Muertos super-fiesta and thus our menu is complete. Now you have all the recipes and are ready to throw the ultimate Day of the Dead party in a couple of weeks.

Rainbow Jicama Salad with Poppy Seed Dressing Recipe

I love the entire menu because there is something for everyone; vegan pozole, spicy chicken enchiladas, even a knock-your-socks-off chocolate pie but I dare say, I might have saved the best for last.

Rainbow Jicama Salad with Poppy Seed Dressing Recipe

Why You’ll Want to Make This Jicama Salad

This salad is so bright and cheerful and full of crunch it is borderline addictive. And (aside from all the chopping) pretty simple to throw together. The dressing you will find yourself making again and again and putting on just about every single salad you make. It feels indulgent and creamy but is really only four ingredients and dairy-free!

Rainbow Jicama Salad with Poppy Seed Dressing Recipe

How To Cut Matchsticks

Back to the chopping: let me assure you, you can chop these vegetables anyway you please. They do not need to be in uniform matchsticks but they sure look pretty that way and if you have little eaters matchsticks are pretty fun to eat with your fingers too. To cut vegetables into matchsticks (aka julienne), peel and cut off the top and bottom of the veggie. Cut the veg into thin (1/4-inch) thick slices, then layer the slices on top of each other and cut into 1/4-inch thick strips. This video shows what I’m talking about.

Rainbow Jicama Salad with Poppy Seed Dressing Recipe

For more fun Day of the Dead ideas and the full menu check out this post!

A special thanks to Melissa’s Produce for all the beautiful vegetables and to Beard and Bonnet for the beautiful photos!! 

Rainbow Jicama Salad with Poppy Seed Dressing Recipe

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 6-8 Servings

A colorful and crunchy combination of jicama, sugar snap peas, radishes, and red cabbage tossed with a creamy (but dairy free) poppy seed dressing.

Ingredients

    For the Dressing:
  • 1/2 cup mayonnaise
  • 2 tablespoons granulated sugar
  • 2 tablespoons fresh-squeezed lime juice
  • 1/2 teaspoon poppy seeds
  • For the Salad:
  • 1 medium jicama, peeled and cut into matchsticks
  • 1 cup sugar snap peas, sliced
  • 4-5 radishes, cut into matchsticks
  • 2 large carrots, cut into matchsticks
  • 2 cups thinly sliced red cabbage

Instructions

    To make the dressing:
  1. Combine all ingredients in a resealable jar. Cover tightly and shake until smooth. Dressing can be refrigerated for up to a week.
  2. To make the salad:
  3. Toss all the ingredients together. Drizzle dressing over the top and toss until well coated. Season with salt and pepper and toss again. Serve immediately.
  4. All the vegetables can be cut up to a day in advance. Keep them separated however, otherwise the red cabbage will color anything it touches. Dress the salad right before serving.
http://www.holajalapeno.com/2016/10/rainbow-jicama-salad-with-poppy-seed-dressing.html

Comida Latina, Dairy Free, Mains, Recipes, Side Dishes

Slow Cooker Borracho Beans

May 11, 2016
Slow Cooker Borracho Beans Recipe

In this swinging pendulum of spring weather it’s kinda nice to have a pot of beans every once in a while. We don’t eat beans as often as I’d like. My kids detest them (a personal flaw I try to overlook) so more often than not, Armando and I will just open up a can and doctor it with some sautéed onion and garlic and cumin.

Slow Cooker Borracho Beans Recipe

Every now and again I like to commit to a big pot which we can then have for lunches, breakfasts, and snacks all week. I tend to get very hungry around 10 am and a bowlful of beans just hits the spot. Especially if it’s rainy or surprisingly cold or (dare I say it), snowing in the middle of May.

Frijoles Borrachos, or Drunken Beans, fall in that multitudinous category of Mexican bean soups and stews made with the humble but very satisfying pinto bean. They are similar to Frijoles Charros or Cowboy Beans but some of the cooking liquid is replaced with beer, giving them a almost sweet, yeasty flavor. Bacon is also crucial, although some people use chorizo or both.

Slow Cooker Borracho Beans Recipe

They are excellent just like this, spooned into bowls with some of the broth and sprinkled with a handful of fresh herbs but they can also be turned into the best refried beans on the planet. Heat some oil in a frying pan (or lard or bacon grease) and add a ladleful of beans with a little of the broth. Bring to a boil then start mashing away with a potato masher or the back of a wooden spoon until they are creamy.

An old-wives tale or not, I do not salt my beans before they are fully cooked. One day, when I have endless time on my hands, I might try this two-part salting method which claims to cook beans quicker (??) but in the meantime if I am anything it’s stubborn and I’ve thrown away too many pots of hard beans to mess around. After the beans are tender add a tablespoon of kosher salt and then taste. You might need to add 1 or even 2 more but remember the beans will get saltier once reheated so err on the side of caution.

Slow Cooker Borracho Beans Recipe

Slow Cooker Borracho Beans Recipe
 
Prep time
Cook time
Total time
 
Meaty pinto beans cooked with beer, bacon, chiles, and spices all in the slow cooker. Gluten-free!
Serves: 8 servings
Ingredients
  • 1 pound dry pinto beans
  • 1 (12-ounce) bottle beer
  • 6 cups water
  • 8 ounces bacon
  • 2 small onions, chopped
  • 2 jalapeños, stemmed and chopped (seeded, for a less spicy version)
  • 4 cloves garlic, chopped
  • 2 teaspoon ground cumin
  • 1 teaspoon ground chile powder
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • ½ cup chopped cilantro
  • 2 scallions, thinly sliced
Instructions
  1. Rinse beans and pick through, removing any rocks. Place beans in the slow cooker. Add beer and water, cover and turn slow cooker on to high if you'd like them done in 4 hours or low if you'd like them done in 8.
  2. Meanwhile, cook bacon over medium heat in a large frying pan until browned and crisp. Transfer to a paper towel-lined plate to cool.
  3. In the frying pan with the bacon grease, add onions and cook over medium heat until they are soft, about 8 minutes. Add jalapeños and cook another 5 minutes. Add garlic, cumin, chile powder, coriander, oregano, and bay leaves and cook, stirring for a minute more.
  4. Transfer onion mixture to slow cooker. Chop bacon and add to slow cooker. Cover and continue cooking until beans are tender, about 4 hours on high or 8 hours on low.
  5. Add about 1 tablespoon of salt, taste and add more to your liking. Sprinkle with cilantro and scallions and serve.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Apps, Comida Latina, Condiments and Salsas, Recipes, Side Dishes

Artichokes with Tajín Butter

April 18, 2016
Step-by-step instructions on how to prep and cook artichokes then served with a chili-lime compound butter made from the classic Mexican seasoning, Tajín.

I intended to get this recipe out to you last Thursday but there’s nothing that can hinder good intentions like a sick kid.

Louisa was a pukey, pukey mess last week so instead of making artichokes we laid in my bed, napped, and read chapters of Here Be Monsters by Alan Snow. If you have elementary aged kids or just want to read a really fun page turner this book is just wonderful. The movie The Boxtrolls was based on the book and if you haven’t seen the movie either, then I highly, highly recommend. Both are really fun, imagination-bending stories. Sir Ben Kingsley as Snatcher might be better than his Gandhi performance, just putting that out there.

Anyhoo, it’s Monday and everyone is feeling less pukey enough to go to school so let’s talk artichokes!

Artichokes with Tajin Butter Recipe

Wait, hold up, actually let’s talk Tajín first. Tajín is a chili-lime seasoning sprinkled over cups of raw fruit and vegetables served on practically every street corner, market, and town square anywhere Latinos congregate. It is a magical combination of heat, sour, and sweet that turns the ordinary into extraordinary and I also suggest using it to rim your next margarita glass. Smashed with softened butter it makes a fantastic spread for fresh artichokes.

Artichokes with Tajin Butter Recipe

I don’t really believe in buying fresh artichokes simply to eat the heart—that’s what canned or frozen ones are for. They take a bit of work to transform into something edible so I like to actually eat as much of the vegetable as I can. Using the leaves as scoops is my preferred way of eating them. I like to dip each leaf into a savory butter and then scrape each little bit of meat off with my teeth as I go, savoring every last morsel. Here’s how you prep them for such leisurely eating.

First you want to cut off about an inch of the stem and an inch off the crown, this is most easily done with a serrated knife.

Artichokes with Tajin Butter Recipe

Then snap off the tough outer leaves with your fingers. These leaves don’t have anything edible to speak of and have sharp, pointy ends. You want to remove the leaves until you get to the inner ones that are pale green to almost yellow on the bottom. Also, the leaves will coat your hands with a bitter film making everything else you touch taste terrible, so make sure you wash your hands well after cleaning the artichokes.

Artichokes with Tajin Butter Recipe

Then you are going to cook them in what the French call a court bouillon or seasoned broth. This is basically water flavored with wine, aromatics, salt, herbs, spices, and lemon.

Artichokes with Tajin Butter Recipe

Weigh the artichokes down with a plate to keep them submerged. They will start to oxidize and turn brown the longer they are exposed to the air.

Artichokes with Tajin Butter Recipe

Bring the liquid to a boil then reduce the heat so it is very gently simmering. Cook the artichokes until you can easily slide a pairing knife through the base (where the stem meats the heart) about 20-30 minutes. Remove them to a plate with tongs and serve hot with the butter for a most sophisticated springtime treat.

Artichokes with Tajin Butter Recipe

 

Artichokes with Tajín Butter Recipe
 
Prep time
Cook time
Total time
 
Fresh spring artichokes simmered in a flavorful broth and served with a chili-lime compound butter made from the classic Mexican seasoning mix, Tajín.
Serves: 6-8 Servings
Ingredients
For the Butter:
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 tablespoon chopped chives
  • 2 teaspoons Tajín seasoning
For the Artichokes:
  • 4 large artichokes
  • 1 lemon
  • 1 onion, sliced
  • ½ cup white wine
  • ¼ cup kosher salt
  • 5-6 sprigs thyme
  • 1 tablespoon black peppercorns
  • 1 bay leaf
Instructions
For the Butter:
  1. Combine all ingredients in a medium bowl until chives and seasoning is evenly incorporated. Butter can be made up to a week in advance. Cover and refrigerate if you are making ahead, then bring to room temperature before serving. If using immediately leave out at room temperature.
For the Artichokes:
  1. Cut off the top and bottom inch of each artichoke (this is sometimes easiest with a serrated knife). Snap off the tough outer leaves with the pointy, sharp tips, about ¼ of the total leaves.
  2. Fill a large pot with about 6 cups water. Cut lemon in half and squeeze the juice into the water then add the lemon halves.
  3. Add onion, wine, salt, thyme, peppercorns, and bay leaf and stir until salt is dissolved. Add artichokes and weigh them down with a plate.
  4. Place over medium-high heat and bring to a gentle boil. Reduce heat to keep it from boiling too vigorously and cook until a knife easily goes through the bottom of the artichokes, about 20-30 minutes.
  5. Remove from the cooking liquid and serve hot with the butter.
  6. To eat peel each leaf off the artichoke and spread with a little butter on the end that the leaf attached to the artichoke (the bottom of the leaf). Bite into the bottom scraping any meat and butter with your teeth. Discard the remaining leaf and get a new one. Once all the leaves are eaten you can scrape the pointy, hairy fibers out of the heart and throw them away then spread some butter on the heart and enjoy. You can eat the stem too!

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

 

Apps, Comida Latina, Dairy Free, Recipes, Salads, Side Dishes

Roasted Beet Salad with Green Chiles and Lime

March 14, 2016
Perfect for picnics, this roasted beet salad can be made in advance and gets better as the beets marinate in the jalapeño, garlic and lime dressing.

Have you watched the much discussed episode of Black-ish? That show is real but this episode is like for real, real. I cried. A lot. Armando said we shouldn’t have watched it but I’m glad we did. I highly encourage you to watch it if you haven’t. If you have, what did you think?

Roasted Beet Salad with Lime Recipe

The most upsetting parts for me, the parts I haven’t been able to shake, were the scenes highlighting the hope and joy surrounding President Obama’s election. I was flooded with sadness of all that optimism wasted, our current climate making it all the more poignant.

Roasted Beet Salad with Lime Recipe

Don’t think it also didn’t dawn on me the jubilance of that election is now being matched with the anger and hatred of this election. How passionate all us Obama supporters were, believing that he could bring real change. He was going to bring all sides together in harmony or at least understanding and compassion. We were filled to the brim with optimism. Unfortunately this is the same level of passion Trump supporters have but instead of love and hope its filled with hostility and even violence. How far we’ve fallen in eight years. It all has me feeling so incredibly sad for us as Americans and we still have a long way to go till November.

Roasted Beet Salad with Lime Recipe

I know you don’t come here to read about political views so I’ll move on to something that might lift our spirits or at least distract for a while. Which is beets and the fact that we are in the very final days of winter.

Roasted Beet Salad with Lime Recipe

I love this salad for it’s bright contrast of color; the dark ruby beets bouncing off the verdant green chiles, and sprinkling of cilantro. The flavors are a play in asymmetry as well; earthy with tart, spicy and sweet. This would make a beautiful salad on the Easter table and an easy one to make and get out of the way. You can make this salad up to an hour or two in advance then cover and just let sit at room temperature until you’re ready to eat.

Roasted Beet Salad with Lime Recipe

 

Roasted Beet Salad with Green Chiles and Lime
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 2½ pounds small beets (about 14 beets), scrubbed, topped, and tailed
  • 2 tablespoons olive oil, divided
  • 3 jalapeños, divided
  • 3 scallions, minced
  • ¼ cup chopped cilantro, plus more leaves for garnish
  • 1 clove garlic, minced
  • Juice of ½ a lime
  • 1 teaspoon kosher salt, plus more for seasoning.
Instructions
  1. Heat oven 400°F.
  2. Place clean, dried, unpeeled beets in a baking dish big enough so they fit in a single layer. Drizzle 1 tablespoon oil over beets and generously season with salt and pepper. Toss until the beets are coated in oil. Cover with foil and roast 40 minutes or until a knife easily slides through.
  3. Let sit, covered, until cool enough to handle, about 1 hour.
  4. Using a pairing knife, scrape the skin off the beets. Quarter each beet and place in a medium bowl.
  5. Mince 2 of the jalapeños, removing the seeds if you'd like it less spicy. Add the minced jalapeño to the bowl with the beets. Thinly slice the third jalapeño lengthwise and set aside.
  6. Add remaining tablespoon of oil, scallions, cilantro, garlic, lime juice, and teaspoon of salt to the beets and toss to combine. Taste and add more lime juice or salt if needed.
  7. Arrange beets on a platter and sprinkle with sliced jalapeño and cilantro leaves.

One More Thing

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Recipes, Side Dishes

10 Recipes To Try This Week

March 12, 2016
10 Recipes To Try This Week

Well hello there!!! Wipe those sleepy seeds out your eyes and grab another cup of coffee, cause springing forward is a bitch.

What’s for dinner? Yeah, I don’t know either. I think if I had someone making me dinner every night I’d be like that little squirrel up there (or is he a chipmunk?) filling up my cheeks to the brim. I guess it’s a good thing I’m the meal provider, I could use some help in the dishes department though. Anyone? Anyone?

If you are the meal provider decider here are some ideas to spark your weekly meal plan.

Have a great week everybody! Besitos, Kate

How-i-ya?!! Hawaiian Tequila Chicken Salad with Pineapple Vinaigrette from Half Baked Harvest

You might not be able to find blood oranges anymore, but the idea of waking up to waffles never goes out of season. Overnight Waffles with Blood Orange Curd from Brooklyn Supper

St. Patrick’s Day is on Thursday so you know you’ve gotta do an Irish Car Bomb and….. Slow Cooker Corned Beef and Cabbage from Foodiecrush

Simple side dishes are key to break up weeknight dinner monotony. Mexican White Rice from Lola’s Cocina

Its a s’more, its a brownie, its…..Marshmallow Toasted Spelt Brownies from Coco Cake Land

Nothing would make me happier than to open up my freezer and find it packed to the gills with these! Freezer Breakfast Burritos from Girl Versus Dough

Because we can’t always do Irish Car Bombs. Clementine French 75 from Cookie and Kate

My kids will literally eat anything on a skewer. Garlic Mustard Maple Chili Beef Skewers from Heather Christo

Breakfast for breakfast OR dinner!!! Chorizo Spinach Egg Scramble from Good Life Eats

Choooooocolate!! Chocolate Tres Leches Cake with Dulce de Leche Frosting from Laylita’s Recipes

Photo via

Comida Latina, Recipes, Side Dishes

Roasted Carrots with Chipotle-Honey Butter

February 25, 2016
Sweet roasted carrots tossed in a chipotle and honey butter and sprinkled with fresh mint leaves. Gluten-free!

I’m getting the feeling my family is tired of my cooking.

I’ll admit I’ve been trying to make healthier meals, (aka, very little meat, lots of vegetables) but I’m sensing I’m the only one who is digging this menu. I made spaghetti squash the other night and I thought they were all going to pass out. I overheard Louisa tell Hiro, “Don’t throw up!! Just pretend you’re eating ice cream.”

Honey Chipotle Roasted Carrots Recipe

Then last Friday Armando came home with 2 pounds of flank steak, a pound of short ribs, and two of the largest New York strips I’ve ever seen. Oooookay. So we scratched the salmon cakes I was going to make (I did make them on Monday and they were VERY good, you should give them a try) and made steak, cause apparently that’s what he wanted? I think?

Honey Chipotle Roasted Carrots Recipe

They were good, I love steak as much as the next person, but I still need a considerable amount of veggies on my plate, which is where this treasured carrot side dish comes in.

I will (and do) eat almost any roasted vegetable with abandon. I can’t think of too many vegetables that don’t benefit from a blasting of oven heat. I don’t know, spinach? Still probably pretty good, like very flimsy kale chips. Anyway, carrots, in particular, really love a hot oven. It concentrates their sweetness and unlike spinach, they retain their texture just enough to really sink your teeth into them after roasting.

Honey Chipotle Roasted Carrots Recipe

The honey butter is easy to throw together, just melt everything in a pan and toss with the carrots. The kick of heat from the chipotles really makes the whole thing come to life, plus hunks of lemon make anything sexy. Serve the lemons on the side to squeeze over your whole plate, roasted lemon juice on a pan-fried New York strip is pretty va-va-va-voom.

Honey Chipotle Roasted Carrots Recipe

  • Oh, before I forget, here’s some ideas for the rest of that can of chipotles.

 

Roasted Carrots with Chipotle-Honey Butter Recipe
 
Prep time
Cook time
Total time
 
Sweet roasted carrots tossed in a chipotle and honey butter and sprinkled with fresh mint leaves. Gluten-free! You can use as many or as few chipotles as you'd like, two are pretty spicy, if you're sensitive to heat use less.
Serves: 4 servings
Ingredients
  • 1 pound small carrots, peeled and trimmed
  • 4 tablespoons unsalted butter
  • 1-2 chipotles en adobo, minced (depending on how spicy you'd like)
  • 2 tablespoons honey
  • 1 teaspoon kosher salt, plus more for sprinkling
  • ¼ teaspoon ground black pepper
  • 1 lemon, cut into large chunks
  • ¼ cup fresh mint leaves
Instructions
  1. Heat oven to 425°F. Line a baking sheet with parchment paper. Place carrots in a medium bowl.
  2. Combine butter, chipotles, honey, salt and pepper in a small frying pan over medium heat. Cook, stirring until melted.
  3. Pour butter mixture over carrots and toss to combine. Arrange carrots on baking sheet and scrape any extra butter over the top. Place lemon pieces over the carrots.
  4. Roast until carrots are tender, about 20 minutes. Remove to a serving dish, sprinkle with salt and mint leaves.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!