All posts by Sonte

Mexican

Mexican Street Corn

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1 Tbsp Butter
4 cups Corn Niblets from Frozen, Canned or freshly removed from Cobs
2 Tbsp Mayo
Splash of Sriracha
Sprinkle of Lime Juice
3 ounces Cotija Cheese, grated or crumbled*
1/2 tsp Smoked Paprika
1 Green Onion, sliced
Handful of freshly chopped Cilantro
S&P to taste
Red Pepper Flakes, garnish
Cilantro, garnish
Grated Cotjita, garnish

In large cast iron skillet melt butter.
Add corn niblets in an even layer and cook for 10-15 minutes, stirring frequently, until charred/browned
Turn charred niblets into a large mixing bowl; add mayo sriracha, lime juice, cotjita, smoked paprika, cilantro and S&P stirring to combine.

Garnish with extra cotjita, cilantro and red pepper flakes

Vegetarian

Black Bean Bowl

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If you don’t make the actual Black Bean Bowl, DO make the Ginger Sriracha Sauce and put that on everything!

Ginger Black Beans
2 tsp Avocado Oil
1/4 cup Onion, diced
3 cloves Garlic, minced
1 inch Ginger, grated ( I use Ginger Paste)
30 ounces Black Beans, rinsed well and drained (2 cans)
2 cups Spinach
2 tsp Soy Sauce
Salt and Pepper, to taste

Ginger Sriracha Sauce
3 Tbsp Tahini
1/2 tsp dried Ginger (again, I just used the Ginger Paste)
1/2 tsp Onion Powder
1/4 tsp Garlic Powder
2-3 tsp Sriracha
2 tsp Maple Syrup
Juice and Zest of half a lime
2-3 Tbsp Water, to desired consistency
S&P to taste

Black Bean Bowl Toppings
Ginger Black Beans
Ginger Sriracha Sauce
Rice – I suggest Coconut Lime Rice also found on this site

Matchstick Vegetables:
Cucumber
Carrots
Radish
Bell Pepper
Broccoli Stems

Cilantro
Avocado
Red Pepper Flakes
Sesame Seeds

Ginger Black Beans
In a skillet heat oil and add in diced onion; sauté until softened
Add in galric and ginger and sauté for 2 minutes
Add black beans and continue sautéing for 4-5 minutes.
Stir in spinach, soy sauce and cover with lid to allow the spinach to wilt

Ginger Sriracha Sauce
Whisk all sauce ingredients together until smooth
Adjust consistency as desired

To assemble add portion of rice to a soup plate.
Add a portion of Ginger Black Beans and toppings of your choice.
Drizzle with Ginger Sriracha Sauce, Cilantro, Avocado slices, Red Pepper Flakes and Sesame Seeds.

Side Dishes

Coconut Lime Rice

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2 cups Basmati Rice, rinsed
1 Tablespoon Coconut Oil
1 Tablespoon Butter
2 Limes, Juiced and Zested, divided
2 cups Coconut Milk
2 cups Chicken Broth using 1 McCormick’s Bouillon Cube
S&P to taste
Cilantro, garnish

Rinse rice.
Heat coconut oil and butter in medium saucepan with tight fitting lid over med-high heat.
Add rice and cook for 3 – 4 minutes.
Stir in lime juice, coconut milk, broth, salt and most of the lime zest; reserve a bit for garnish
Bring to a low boil, reduce heat to low, cover and cook for 20 minutes
Remove from heat and keep covered for 5 minutes.
Fluff with a fork and season with pepper, adding a bit more salt if needed.
Garnish with chopped fresh cilantro and lime zest.



Risotto

Mushroom Risotto

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4 Tbsp Avocado Oil, separated
2 lbs Mushrooms, sliced
1 tsp Salt, more to taste
Freshly ground Black Pepper, to taste
1 medium Onion, diced
4 cloves Garlic, minced
1 Tbsp Fresh Thyme leaves or 1 tsp Dried Thyme
1 1/2 cups Arborio Rice, rinsed
1 cup Dry White Wine
5 cups McCormick’s “Beef” Broth
1/2 cup Shaved Parmesan, plus more for garnish
Chopped Fresh Parsley, for garnish

Heat 2 tablespoons of the avocado oil in a Dutch oven or large, deep skillet over medium heat.
Add the mushrooms, salt and pepper and toss to coat.
Cook, stirring only occasionally, for about 8 minutes, or until soft and browned; transfer cooked mushrooms to mixing bowl and set aside.
Wipe out pan and return to heat; add remaining 2 Tbsp avocado oil to pan.
Sauté onion for 5 – 8 minutes, or until softened.
Stir in the garlic, thyme and rice.
Let cook for a minute or two then add the wine; stir and cook for 3 minutes, or until the wine cooks down.
Add the simmering broth 3/4 cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. With the final addition of broth , stir 2/3 of the sautéed mushrooms into the risotto.
Cook until the risotto is creamy and the rice is al dente.
Stir in cheese and season to taste.
Top with remaining sautéed mushrooms, garnish with fresh herbs and shaved parmesan cheese.

Risotto

Spring Asparagus Risotto

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2 Tbsp Avocado Oil
4 cups chopped Leeks
1 tsp Salt, plus more to taste
4 cloves Garlic, minced
2 cups Arborio Rice, rinsed
1 cup Dry White Wine
8 cups Vegetable Broth, warmed and kept at a low simmer (I use McCormick’s Bouillon cubes)
1 lg Bunch of Asparagus, tough ends trimmed, stalks chopped into 2-inch pieces
2 Tbsp Fresh Lemon Juice
4 Tbsp Fresh chopped Chives
1/2 cup Fresh Parsley, Basil, Tarragon and/or Dill, plus more for garnish
Lemon Zest from one Lemon for garnish
1/2 cup shaved Parmesan Cheese plus more for garnish
Freshly ground Black Pepper

Rinse Arborio rice, set aside
Heat avocado oil in Dutch oven over medium heat.
Add leeks and season with salt and a bit of pepper.
Cook stirring occasionally for 4-5 minutes, or until soft.
Add the garlic and stir to incorporate.
Stir in the rice and let it cook for 1 – 2 minutes.
Stir in the wine and cook for a few minutes until the wine cooks down.
Add warm broth, 3/4 cup at a time, stirring continuously between each addition.
Allow each addition of broth to be absorbed by the rice before adding the next.
Add asparagus with the last addition of the broth.
Cook until the rice is al dente.
The risotto should be soft and creamy.
Add lemon juice, chives, herbs and season to taste.
Stir in shaved parmesan.

Garnish each serve with Lemon Zest, Fresh Herbs and Parmesan Cheese.

Note:I often add a cup of Edamame with the Asparagus.