Swiss Chard Wraps with Chipotle-Lime Tofu

8 08 2014

Do you guys follow theKitchn.com? If not, then you should. Lately, I feel like they’ve been churning out some awesome content, and I find myself bookmarking or sharing a lot of their recent posts.

Like this post with 17 recipes using a can of chick peas. Or this recipe for a Green Goddess Quinoa Salad bowl (which was on my menu for this week and it was oh-so-good!) Or this post about the best ways to organize your freezer <– so smart! And finally, this recipe, which served as the inspiration for the meal I’m about to share with you!

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The original recipe called for some more “traditional” taco/fajita fillings- red pepper, onion, beans, brown rice.  I could have gone that route, but opted to use up the remainders of the different veggies I had in the fridge (mushrooms, broccoli, and some homemade pico de gallo from Steph) and use the can of corn I had in the pantry. I also had some tofu that needed to be eaten and some feta cheese.

By the way, I must give my friend Steph a shout out. She gave me a bunch of yummy treats from her trip to Key West- limes, a fresh mango, a coconut (!), Florida avocado, and some of her homemade mango pico de gallo. I immediatley used some of the pico in a salad and it was amazing. Oh, and the mango? Probably one of the best I’ve ever had. I was a little skeptical about the Florida avocado because I’ve never had much success with them and always find myself wishing it was a Hass, but this one was perfect!

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I followed the general idea of the original recipe- sauté the veggies/protein, wrap in chard leaves, and top with the dressing, but the biggest divergence from the recipe was my choice of protein: tofu. It just so happened that on the same day I saw the wrap recipe, I had earlier seen a picture of chipotle-lime marinated chicken. I knew immediately that I was going to use those flavors on the tofu in my fridge, so when I stumbled upon the wrap recipe with its similar flavor profile, I knew I had a great recipe mash-up.

When I threw everything together, I was super impressed with this dish. It was so fresh, and so healthy! I think I may be using chard leaves as wraps more often now! Oh, and the Cumin-Lime dressing was the perfect sauce to bring it all together. I hope you enjoy it as much as I did!

Swiss Chard Wraps with Chipotle-lime Baked Tofu, Fresh Veggies, and Cumin-Lime dressing

Ingredients:

For the Baked Tofu:

1 tsp Chipotle powder (more or less to your taste. This was spicy for me!)
1/2 tsp cumin
1/2 tsp garlic powder
Juice of 1 lime
1 TBS honey
1 TBS olive oil
salt

For the Wraps:

Swiss Chard Leaves (as many as you need)
1/2 can corn kernels, drained
1 head broccoli
1/2 cup sliced mushrooms
EVOO
garlic powder

Toppers:
Pico de gallo
feta cheese
avocado

For the Cumin Lime Sauce:

Juice from 2 limes
zest from 1 lime
1/4 cup extra virgin olive oil
1-2 scallions, minced-white and light green parts only
1 teaspoon ground cumin
dash crushed red pepper flakes
1 tablespoon honey
1/2 teaspoon salt

 

How to:

First, make the baked tofu (this can be done in advance, you’ll just want to heat it up before adding to your wraps). Dry the tofu and cut into cubes.  Marinade the tofu for at least 30 minutes. Bake at 350 for 45 minutes, flipping every 15 minutes

Second, fry up the veggies.In a fry pan over high heat, add a few TBS of EVOO, add the veggies and a dash of garlic powder. Add the veggies from the slowest cooking to the fastest cooking: broccoli first, cook for a few minutes, then the mushrooms, cook for a few, and then the canned corn.

Third, make the Cumin-lime dressing. Put all of the ingredients for the sauce into a jar or container with a lid. Shake vigorously!

Fourth, assemble your wraps. Use a chard leaf and add the tofu, veggies, and other toppers you have (I used pico de gallo, avocado, and feta cheese). Top with the cumin lime dressing.

Enjoy!

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Zucchini Mint Feta Mini Quiches

30 07 2014

You guys! I have a winning summer recipe for you!

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I have this mint plant that is growing out of control and I don’t have/know a ton of recipes that call for mint, other than one of my favorite salads and mojitos.

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So the other day I was flipping through Tastespotting, and I happened upon this recipe for a Zucchini Tart. I had just purchased some local zucchini from Trader Joe’s, and though I was tempted to make another batch of zucchini bread pancakes, I decided that my waistline would thank me if I made something a bit less carb-o-licious (thought I do love me some carbs!). I read through the recipe and, though skeptical of the zucchini + mint + feta, COOKED combo, I decided to give it a shot.

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I made a few swaps to make it a wee bit healthier (no wontons, and Greek yogurt instead of milk) – and you know what? It was DYNOMITE!

These were very flavorful, fresh, and yes, they were quite summer-ific (yes, I made that word up!). I whipped up a batch on Sunday so I can have them as breakfast or as part of lunch throughout the week! I hope you enjoy them too!

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Zucchini, mint, feta quiche

Makes 8 mini-quiches

Ingredients:
1 small/medium zucchini, shredded
about 6 tsp mint, minced
about 6 tsp feta cheese, crumbled
4 eggs
1/4 cup plain Greek yogurt
Salt + Pepper

How to:

Preheat the oven to 350ºF. Spray a muffin tin with cooking spray or olive oil.

In a bowl, combine the zucchini, mint, feta. In another bowl, mix the eggs and yogurt until smooth. Add the eggs to the zucchini mixture. Season with salt and pepper. Fill muffin cups. Bake for about 20 minutes or until set.

Dig in!

 





Pancake Friday: 3-Ingredient Pancakes!

30 05 2014

Sometimes the best recipes happen by accident, which is exactly how this recipe came to be!

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Believe me, I will “accidentally” be making these much more often!

The other day one of my blogger friends posted her daily eats and one of her sides was a mashed up plantain. I haven’t had plantains in a very long time, but I certainly love them! I thought that would be a great accompaniment to my crock pot chili, so I decided to pick up plantains at the grocery store.

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They were 2 for $1, so I grabbed these guys.  Take a closer look:

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That’s right, these were like conjoined twin plantains! I grabbed them plus a single and headed up to the checkout, wondering if I’d be charged as though this special plantain was one or two. The cashier wasn’t quite sure what to make of it, but she ended up charging me as though this was one plantain! Score!

I let them ripen up a for a few more days and then got to “work” in the kitchen. This was SO easy I don’t feel like I can call it working in the kitchen.

I started by mashing up half a plantain in a  bowl. I cut myself a little piece to eat and was surprised by how sweet it was. I don’t know why I was surprised- I’ve had fried plantains before and they are deliciously sweet when they’re ripe- but for some reason I was expecting a little more bland flavor. As I mashed, I realized they wouldn’t really come out like the little patties I wanted, so I grabbed an egg and cracked it in the bowl and mixed it around. This batter probably would have been just fine, but I decided to throw in some of the leftover quinoa I had from the day before. I scooped out small ladles of the batter onto the fry pan, and to my surprise, it bubbled, like pancakes do. A few minutes on each side, and then they were done! The plantain pancakes stayed together perfectly when I pulled them off the griddle. They were light, moist, and though not quite fluffy like pancakes made with flour, they still had an airiness to them thanks to the quinoa. Slightly sweet from the plantain, you could eat them as is, or add a little maple syrup to really make them pop.

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My first batch wasn’t so photogenic, so I made them again over the weekend so I could get some good photos. This time, I used a whole plantain, 2 eggs, and 1/2 cup of quinoa. This made about 8 pancakes.

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These turned out much more photogenic. It helps to save a few slices of plantain to fry up as a topping. :-)

Again I added syrup because the plantain + maple combo was dynamite.

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And then, I added some PB and J, because why not?

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OMG. These were amazing! (and prior to adding the gobs of PB, they are pretty darn healthy!) I used PB & Co’s White Chocolate Wonderful (whose jar is now empty because I can eat that thing by the spoonful) and it was the perfect complement to these pancakes. If you haven’t tried this stuff, grab it at the store today!

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The PB gave these a bit more “sticking power” but they’re loaded with protein as is, thanks to that quinoa! Next time you make quinoa, make a little extra to use in these pancakes.

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Believe me this is a recipe you must try! Super simple and incredibly delicious! You won’t regret it!

Recipe:

1 plantain
2 eggs
1/2 cup cooke quinoa

How to:

Mix all ingredients together in a bowl. Scoop 1/4 – 1/3 cup of batter onto a hot griddle. Flip after bubbles start to form and the sides start to cook. Cook through on the other side. Voila!

 








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