Thursday, June 26, 2008

Corn and Black Bean Tortillas with Lime




These are actually cheese free, due to the cleanse I'm on right now. I was pretty sure this was going to be better if I had allowed myself cheese, but I actually really like it as is. It's the season for butter-sugar corn, and if you get the fresh stuff, it tastes so amazing it really doesn't need anything on it. Actually my favorite way to cook it is soaking it in it's husk, then tossing it on the coals of a campfire, and eating it with nothing at all, except perhaps a sprinkling of salt. Perfection. This recipe allows the flavor of the corn to shine through, and doesn't miss the addition of cheese at all, surprisingly.

Makes 4 small tortillas

Ingredients:

1 ear of butter-sugar corn, husk removed
1/2 small vidalia onion, diced
4 heaping T. of refried black beans
olive oil
salt and pepper
paprika
garlic powder
dill
5" round corn tortillas (tortillas maiz)
2 limes


1. Soak corn in water for 10 to 30 minutes. Cut kernels off the husk.

2. Heat 1 T. olive oil in a skillet over med heat. Add onion. Let start to heat through, stirring occationally. When it starts to turn color, add corn, stirring to coat. Add S&P, paprika, garlic powder, and dill to taste. Continue stirring mixture occasionally until onion is translucent and corn is soft.

3. Transfer corn mix to a paper towel on a plate. Add oil to the skillet.

4. Place one tortilla in skillet. Spread 1 heaping T. of refried black beans on tortilla. Put one quarter of corn mixture on top of beans. When tortilla is fried properly (after 1 or two minutes), fold in half, and put on a plate. Sprinkle with salt, and squeeze fresh lime juice over it.

5. Repeat step 4, for the next three tortillas. Serve with lime wedges. Enjoy.

Tuesday, June 24, 2008

Roasted Garlic and Herb Risotto



When I started this whole "Quantum Wellness" cleanse, I thought I would be starving. However, with a little creativity, I find I'm eating quite well. I made this risotto the other night, and while it was sans wine, cheese, butter, and cream (I know, I know...), it was rich and tasty enough to eat any day, regardless of any restrictions.

This recipe serves 1

Ingredients:

1/4 c. arborio rice (do not substitute)
vegetable stock (I got mine at Trader Joe's)
4 garlic cloves, skin on
fresh herbs
fresh lemon
olive oil
salt and pepper
soy milk (opt)


1. Preheat toaster oven to 350 degrees F. Place four cloves of garlic, skins on, on a sheet of tin foil. Drizzle with olive oil. Roast until very soft.



2. Take garlic out of skins. In either a processor or by hand, blend the garlic, fresh herbs (I used dill, lemon verbena, and savory), 1 T. of lemon juice, 1 1/2T olive oil, and S&P into a paste. Set aside.

3. Heat appx. 1 T. olive oil in a small sauce pan. Add rice and mix to coat. Keep mixing until rice is starting to turn translucent. Add enough stock to cover rice. Stir occasionally until stock is absorbed. Continue adding stock and stirring until absorbed until the rice is al-dente.

4. Once rice is almost tender, mix in the roasted garlic paste, a squeeze of lemon juice, and some S&P. You will need to add more stock at this time. Just keep adding a little at a time, continuously stirring until it's absorbed, and tasting to see if the rice is properly tender. The rice should be getting creamy.

5. Once the rice is cooked and creamy, turn off the heat. Mix in a splash of soy milk. Season with S&P, and lemon juice to taste. Serve immediately. Enjoy.