Its been a few days since I posted a Mexican-style recipe, so obviously I’ve got to step up my game. I love the corn on the cob you get at Mexican restaurants, but its never enough! And also I hate when it gets stuck in your teeth. These two problems are solved in this amazing Mexican street corn.
Potato salad is such a must for summer. I feel like it often gets a bad rap, because a lot of them are swimming in so much mayonnaise that they don’t even taste like anything. This salad only has 2 Tbsp mayo, and the dressing incorporates Dijon mustard so it has real flavour.
You know what is really good? Harissa. It has such a unique taste and a great hit of spice. I made this recipe up while craving a sort of “North African” flavor profile – lemon, parsley, raisins to cut the spice of the harissa. You’re going to like it.
Remember how I said I love all foods Mexican? I wasn’t kidding. I actually can’t get enough. Side note: am I the only one who will fixate on one specific dish and want to eat it every single day for three months and then needs a serious break from it? My current fixation is this salad.
This is inspired by a Mexican-ish soup in the South Beach Diet Quick & Easy Cookbook which was basically just salsa, broth and a chicken breast. I wanted it to be a bit heartier (obviously) and to pack more of a punch nutrition-wise, so I’ve filled it out with vegetables and beans.
A classic revisited. My Mom makes the best healthy Caesar salad, and she’s agreed to share her recipe with everyone. You probably have all of the ingredients for the dressing already. My mom whisks the dressing in a bowl and then soaks her croutons in it. My healthy croutons don’t hold up that well to the soak. I blend the dressing with 2 Tbsp parmesan to amp up the creaminess factor. Both ways taste great! Our family has a bit of a garlic problem (well we don’t think its a problem, but only because we all love it!), so with the garlic I’d say start low and go slow.
This salad is a mix between a classic Greek salad and tabbouleh, but I subbed the bulgur with healthier quinoa. If you have cooked quinoa on hand it takes no time to make. If you don’t, it will still be easy but will take 20 minutes including the quinoa cooking time (that’s still pretty good!). I used to make a batch of quinoa at the beginning of the week, but lately I must admit I’ve been buying pre-cooked packages that take 2 minutes to cook. I’ll try to be more organized after exams!
With the weather warming up, all I want for dinner is salad. This is a long-time favourite of mine. Its easy to throw together and oh-so-satisfying. I make it with either homemade refried beans or with lean ground beef, depending on which side of the flexitarian spectrum I’m leaning towards that day. I had Steak Tagliata yesterday, so today I went for the beans.
Making your own refried beans is as easy as frying up some garlic in a pan and dumping in the entire contents (water and all) of a can of black beans in. Simmer, stirring frequently, until the liquid is mostly gone, add a small handful of minced cilantro and some salt to taste and you’re good to go. For the beef option, just brown 500g lean ground beef with 1 tsp cumin and 1/2 tsp chilli powder.