June 21, 2014
Mixed Up Mango Bean Wraps
Florence
Course Sandwich
Cuisine Mexican
- 2 sweet bell peppers diced
- 1 small sweet onion diced
- 1 15 oz cans black beans rinsed and drained well
- 2 mangos diced
- 1 lime juiced
- 1/2 cup chopped fresh cilantro leaves
- 1 ripe avocado pitted, peeled, diced
- 4 medium size healthy tortillas (corn, sun-dried tomato, spinach, low carb, whatever you like); you may warm these if you wish before filling
In a skillet over medium heat, add a small amount of oil, bell peppers and onion, stir and cook until softened
Add the beans, reduce heat to low and cook gently for 5 minutes.
In bowl combine mangos, lime juice, cilantro, and avocado, stir and keep cold.
Evenly divide the warm bean mixture in the middle of each tortilla, then evenly divide the cold mango mixture on top of each.
Roll the tortillas up and serve.
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June 20, 2014
Tomato Avocado Guacamole
Florence
Course Dip
Cuisine Mexican
- 4 ripe avocados seed and skin removed
- 2 Tbsp fresh lemon juice
- 1 garlic clove grated
- 1 Roma tomato finely diced
- 1/4 cup finely chopped onion
- dash ground cumin
- dash hot pepper sauce
- salt and pepper to taste
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June 13, 2014
Tomato Avocado Salsa
Florence
- 6 Roma tomatoes finely diced
- 1 small sweet onion finely diced
- 1 garlic clove grated
- 1 jalapeno seeded and chopped
- 2 Tbsp finely chopped cilantro
- 1 lime zested and juiced
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 ripe avocado finely diced
Combine all ingredients in a large glass bowl, except salt.
Add salt and stir again.
Cover the bowl with plastic wrap and let rest for 15 minutes at room temperature.
Serve with tortilla chips.
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June 6, 2014
Traditional Table-Side Guacamole
Florence
Course Dip
Cuisine Mexican
- 4 ripe avocados pit and peel removed, then diced
- 1 small sweet onion minced
- 1 garlic clove grated
- 1 or 2 jalapeno peppers seeded and grated or finely chopped
- 1 lime juiced
- salt and pepper to taste
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June 3, 2014
Citrus Ceviche
Florence
Course Fish
Cuisine Mexican
- 1 lb raw firm white fish - Examples: tilapia cod, haddock, etc.
- 1/2 cup lime juice
- 1/2 cup lemon juice
- 1/2 cup sweet onion finely diced
- 1/2 cup Roma tomatoes finely diced
- 1 jalapeno pepper seeds removed, minced
- 1 tsp sea salt
- 1 tsp dried oregano flakes
- 1/2 tsp cumin
- 2 Tbsp olive oil
- 1 ripe avocado diced
- 1/2 cup chopped fresh cilantro
Cut the raw fish up into small (1/2 inch) cubes and put in a large glass bowl or baking dish.
Add to the fish the next 8 ingredients; toss gently to combine, then cover with plastic wrap and refrigerate for about 4 to 6 hours.
Remove and add the olive oil, avocado, and cilantro; toss and serve immediately with crackers, tortilla chips, on greens, or as a condiment or side dish.
The citrus 'cooks' the fish, similar to pickling but without a vinegar taste, so you are not actually eating raw fish.
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