Thursday, May 9, 2013
I know Cinco de Mayo has come and gone, but I'm just getting around to posting my Mexican meal for Cindo de Mayo. I'm pretty sure I'll never be one of those bloggers that will get recipes out for food holiday's on time. Well, at least next year you can make this recipe. Then again, you should make this before next Cinco de Mayo.
I've mentioned numerous times but, David and I have been trying to eat super healthy THIS WHOLE YEAR! It's killing me! Just kidding, it's not killing me, but on a food holiday like Cinco de Mayo, you can believe we would have had super cheesy enchiladas. I did have some black bean enchiladas with my mom on May 4th, that I made at her house, but we'll just say those didn't count. Plus, they were vegetarian, and I only ate 1 1/2...
I had mentioned to David on Sunday morning, that we should just cheat and eat like fatties all day. He jumped on board, but when it really came down to it, I just couldn't commit. I felt semi guilty, so I settled on a healthier version of some Cinco de Mayo food. He wasn't too thrilled, but he actually did enjoy these. I even thought about NOT blogging them, but when I had the leftovers for lunch, I was surprised at how much I really did like them!
The Sunday before Cinco de Mayo, I had made some stuffed vegetarian bell peppers, but we were not impressed. I took photos to blog that recipe, but let's just say they didn't make the cut. These stuffed peppers are much tastier! I think it has to do with the cup of cheese and enchilada sauce. Enchilada sauce is seriously delicious by the way. David and I were discussing how tasty it really is! Especially for not really being anything that special.
Like I said up top, don't wait to make these until next Cinco de Mayo. They can and definitely should be enjoyed before then!
Stuffed Peppers with Quinoa & Black Beans
Adapted from One Lovely Life
4 bell peppers, any color, cut in half & seeded
1 cup rinsed quinoa
2 cups water
1/2 medium onion, diced
1 (28) oz can enchilada sauce
1 (15 oz) can black beans, drained & rinsed
1 (4oz) can diced green chiles
1/4 cup cilantro, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup Monterrey jack cheese, shredded
1. Bring 2 cups of water to a boil in a medium pot. Stir in quinoa and diced onions. Let come to a boil again, then reduce heat to simmer, and cover pot for 20 minutes. Remove quinoa from heat, and fluff with a fork.
2. Preheat oven to 375 degrees. Pour enchilada sauce into a large baking dish.
3. Stir black beans, green chiles, cilantro, salt and pepper into the quinoa. Fill each pepper half with quinoa mixture evenly. Lay peppers into the baking dish with enchilada sauce. Divide cheese evenly over the top of each pepper. Cover with aluminum foil and bake for 30 minutes, or until peppers are tender. Remove from oven and top with Greek yogurt or sour cream.
Tuesday, May 7, 2013
Beer: Firestone Walker Wookey Jack
Location: Paso Robles, CA
Type: Black Rye IPA
Price: $4.99 on sale at Whole Foods. Regularly $5.99/22 oz
Aroma: Rich Pine tree hops
Appearance: Black, held into the light a very dark brown, creamy beige head
Body & Texture: Full bodied, smooth/velvety, malty, good carbonation, and nice head retention. Amazing lacing on the glass.
Aftertaste: Mainly bitterness with a slight alcohol taste lingering
This is a very smooth and enjoyable beer. Even with a little lingering alcohol taste, it's still great. The aroma is out of this world. When David popped open the cap, the aroma was very apparent & inviting. A nice way to start drinking your beer! The color is beautiful on this baby! Plus, I've mentioned before, but any time I drink a beer that's pretty much black, I feel all hard core. I would definitely buy Wookey Jack again. It's a pretty strong beer and too much to drink on my own, but shared with David it is perfect. I guess my only complaint, which is hardly a complaint at all, is I'm not sure I picked up on any rye in this beer. Unless it was mixed in with the malt flavor? I'm not sure! I'm certain Firestone knows what their doing with their beers. I haven't been disappointed with any of their beers yet. If you see Wookey Jack, do yourself a favor and buy this beer! Out of the three Firestone beer's I've reviewed, Wookey Jack was my favorite.
Read more of my Firestone reviews here: Union Jack & Double Jack.
Ryder was begging to be included in this brew review since he kept jamming his head into me while I was trying to take pictures. Pretty funny perspective of him from head on.
Friday, May 3, 2013
Today was in the 90's and tonight is a gorgeous warm night. Truly like summer. Gotta love it. Unless you live veryyyy close to your neighbors. Then, you may not like the heat so much. I want to say, as much as I love the warm months, I also sort of dread them. You see, I live next to 2 different neighbors, who truly drive me insane. Both sets are so loud and rude, so when it's hot out, windows open up and we can hear everything from spousal fights to kids singing to parties into the early hours on work nights. Unfortunately, tonight sounds like one of those parties into the early hour nights...
Anyway, how about onto something a little more uplifting. Like, this delicious dinner we had tonight. Since it was so hot out, we decided to delay our usual 3 mile Thursday walk with Ryder, and eat dinner first, then walk once it cooled down. So, I was able to have a little more sunlight for the photos. Yay!
This meal came together very quickly, since I did some of the prep work the night before. Marinating the pork totally helped keep the pork tender and infused a ton of flavor into it. Although it calls for pork, I really think chicken would also be delicious in this meal. You can top it with whatever you have on hand. I really wanted to put green onions on it, but I ran out earlier in the week. Mine was topped with shredded carrots, cucumbers, cilantro, and chopped peanuts, which was seriously delish!
Hoisin Pork over Rice Noodles
Recipe adapted from Pinch of Yum
For the Marinade:
1/3 cup soy sauce
1/4 cup water
3 tablespoons canola oil
2 tablespoons sugar or honey
1 teaspoon fish sauce
3 tablespoons vinegar
3 tablespoons hoisin sauce
3 tablespoons creamy peanut butter
1 lime, zested & juiced
5 cloves garlic, grated
1 tablespoon fresh ginger peeled & grated
1 jalapeno, seeded and diced
1.5 pounds pork, cut into thin strips
8 oz rice noodles, cooked according to package
Toppings: 1 shredded carrot, 1 cucumber peeled, seeded, and sliced, cilantro, green onions, etc.
1. In a large bowl; combine all of the marinade ingredients. Place marinade and sliced pork into a large plastic bag and marinate over night.
2. In a large saute pan over medium high heat, add 1 tablespoon oil and add pork (removed from marinade, but keep remaining marinade). Cook pork until no longer pink. Add your marinade and cook for about 5 minutes. Sauce will thicken. Pour sauce and pork over cooked noodles.
3. Assemble by placing pork noodles in a bowl and top with suggested toppings.