Dinner Time!

Dinner Time!

Azifa - Ethiopian Green Lentils 

Ingredients:
1c. Green Lentils, rinsed and sorted
1 Lemon, juiced
2 T. Red Wine Vinegar
1 T. Olive Oil
3 Serrano Peppers (or, pepper of choice if this is too spicy), minced
1 Shallot, minced
Salt & Pepper to taste

Directions:
Prepare lentils according to package directions. While lentils are cooking, put all other prepared ingredients in a bowl.
Drain lentils and let them cool for a few minutes then place them in the bowl with all other ingredients and mix well. Put this in the refrigerator until well cooled throughout; at least for 1 hour before serving.

Bulgur-

Ingredients:
2c. Fine Bulgur
3/4 c. EVOO
1 lg red onion, diced
2-8oz cans of tomato sauce (or to modify this you could do 1-8oz can of tomato sauce, and 8 oz of vegetable broth, if you would like it less tomato-y) :)
2 Lemons, juiced
1c. H20
1t. Salt
1/2t. Ground Pepper
1-3 cloves garlic, minced
Parsley, finely chopped (optional)

Directions:
Prepare all items as listed above. Place olive oil in frying pan with oil and turn to med-low heat. Place red onion and minced garlic in pan and saute on low for about 20 minutes. Add dry seasonings & all liquids; bring to a simmer. Add bulgur & stir well. Cover with lid and place on very low heat for 25-30 minutes. Let it cool, fluff with a fork and add the parsley. Serve cold.

Grilled Corn-

Ingredients:
Corn on the cob
Seasoning salt
Chili Powder
Lime

Directions:
Keep the husks on the corn and soak them in H20 for at least 30 minutes.
Start the grill.
Once the grill is heated and ready, put the corn on the grill (still with the husks on) for about 30 minutes, rotating them by a quarter about every 7 minutes. Remove them from the grill. Remove the husks, spray with a little olive oil (we have an oil mister), or use butter if you would prefer. Then sprinkle with the chili powder, seasoning salt and 2 wedges of lime on each ear of corn. Enjoy!

Quinoa Black Bean Burrito Bowl

Quinoa Black Bean Burrito Bowl

Ingredients:

1c. Quinoa

1T. Olive Oil

1 Small Onion, minced

1 Clove Garlic, minced

2 cans spicy black beans (I like Whole Foods 365 Organic Spicy Black Beans personally)

1-2 Jalepenos, minced

1/4c. Cilantro, chopped; plus more for garnish

1/4t. Chili Powder 

Pinch Cayenne Pepper  

1/4c. Fresh Lime Juice

Tapatio, to taste (or other hot sauce of choice)

Mixed Greens, shredded (I used a mix of kale, spinach, and other super greens, in order to make it healthier than just chopped iceberg lettuce, but to each his own). 

Salt, to taste

Garnishment Options:

Tapatio hot sauce

Red, yellow and orange peppers, chopped

Tomatoes, diced

Fresh limes

Guacamole

Salsa

Sliced Avocado

Corn

Directions:

Cook Quinoa according to directions on package. Generally it is 1to 2 ratio, so 1c. quinoa to 2c. water or broth.

While Quinoa is cooking, heat 1T. olive oil in a skillet over medium heat and add the onions. Cook until the onions turn translucent and start to brown. Add garlic and jalepeno and saute for 1-2 minutes longer. Add black beans to the pot, with about 1/4-1/2c. canned liquid, as well as a 1/4c. H20, 2T. cilantro, chili and cayenne seasoning. Bring to a boil, and then turn it down to a medium low heat for about 15 minutes. Stir in about 2T. fresh lime juice. Season with salt and Tapatio to taste. I like mine spicy if you can't tell...

When the quinoa is finished cooking, fluff it with a fork and add 2T. chopped cilantro and 2T. fresh lime juice. Season with salt to taste.

Prepare your burrito bowls as you so desire. Start with a little quinoa, top with your mixed greens, and a good helping of beans. Then add whatever garnishments your little heart desires! 

Enjoy!!

Original recipe can be found at: http://theshiksa.com/2012/05/01/quinoa-black-bean-burrito-bowls/

Danny's Salsa

Danny's Salsa

Thanks to Priscilla Marquez, we have some of the most delicious salsa in town. :) When Gabe and his family were out here a year or two ago, they made us the most fantastic mexican food, and one of the items we fell in love with was the fresh warm salsa. We could have drunk it from the bowl. Luckily, Priscilla was wonderful enough to tell us how to make it and it is now a staple item in our kitchen. Best served warm, but it is delicious any way you have it!
Feel free to adjust the amount of ingredients to your liking. Some like it spicy, while others may want it a little toned down. Maybe you want more or less garlic-make it your own. ;)

Ingredients:
4 Large Tomatoes
2 or more Jalapeños
1T. Garlic, minced
Salt to taste

Directions:
Boil H20 in a large pot. Throw in jalapeños and boil for 5 minutes. Then throw in the tomatoes and boil until skin breaks. Remove tomatoes and jalapeños and place on cutting board. Remove skin from tomatoes, and chop everything into smaller pieces. Throw all ingredients into blender or food processor. Process until you reach desired consistency. Pour into a serving dish and serve immediately with chips or anything with which you like salsa.
It's so easy, you gotta try it! You won't regret it!!

Finadene Sauce

Thanks to a friend of ours - Jason, we have a new addiction. It's a common item often served with red rice in Guam and it's called Finadene Sauce.
Unfortunately he tantalizes us with this every time we get together, and I can never get enough and always crave more. He plans on opening a restaurant soon, which we will frequent often, because his food and sauce are AMAZING, but until that time I needed to find a way to satiate my craving. Well last weekend, all I wanted was this damn sauce couldn't get it off my mind, so I set out to find a recipe.
This is my modified version.
We like it SPICY! So, feel free to adjust to your liking.
:)

Finadene Sauce  

Ingredients:
2 Serrano Peppers, minced
2-3 Serrano Peppers, sliced finely
1/2 Red Onion, finely chopped (we do small, but feel free to try larger pieces instead, if that is what you would prefer)
1/4c. White Vinegar or Lemon Juice (we have tried both, but the vinegar taste more like the real deal)
1/4c. Soy Sauce
1/4c. Liquid Aminos (if you don't have this, just use soy sauce instead).

Directions:
Cut up peppers, set aside. Pour vinegar in to a bowl. Slowly add soy sauce and liquid aminos, until you have the right balance. Sometimes we have added slightly more soy or liquid aminos than listed above to get the desired flavor. Add the onion and peppers. Chill until ready to serve, or eat immediately.
This is delicious over rice, you may like it over chicken or other meat. I like to make rice, top it with the sauce and have some veggies thrown into the mix. I will generally use red, yellow and orange bell peppers, corn, peas, and tomatoes. Yum!
Hope you enjoy it as much as I do!!
As soon as Jason opens this restaurant of his, I will make sure to post about that as well, since it is sure to be a FABULOUS establishment. Until then-this will have to do. :)