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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The Only Taco Recipe You’ll Ever Need

18 07 2011

Hi all! It’s me (Steph) again! I know you all are anxiously awaiting a post from Chloe, but she was a little tied up yesterday with that whole 70.3 thing 😉 Check back soon for a full race report!

Instead, I’m going to leave you with an easy and DELICIOUS crock pot recipe for pork carnitas. And believe me, once you make these babies, you’ll never want to make another taco again.

I first saw this recipe on Kristen‘s site, right after I got my own crock pot. Crock pot recipes are great in the summer because you don’t need to turn on the oven! Make this tonight in the morning, and when you get home from work, voila! You have sweet and spicy pork that just melts in your mouth!

Topped with some crunchy slaw, some Greek yogurt, green onions, and a squeeze of lime, this is the perfect pork taco. Trust me. You need this taco in your life.

Pork Carnitas and Slaw

from The Kitchn

Ingredients:

1 (6-8 pound) pork butt
2 tablespoons salt
1 tablespoon cumin
1 tablespoon freshly ground black pepper
1 tablespoon dried oregano
2 teaspoons ground cinnamon
1 teaspoon cayenne pepper, or to taste
8 whole cloves garlic, smashed
4 chipotle peppers (canned; these give it some KICK! use fewer if you don’t like it that spicy, but don’t leave them out!)
1 cup tomato juice
1 cup orange juice

How to:

Trim excess fat from the meat and discard. Place all ingredients in the slow-cooker. Set to cook on LOW for 8 hours. Meat is done when it literally falls off the bone.

While it is cooling, make the slaw (recipe below).

When cool enough to handle, lift the meat from the juices and place in a large bowl. Remove the bone, then shred the meat.

Assemble tacos with slaw and other toppings of your choice.

Crunchy Slaw

from The Food Network

Ingredients:

4 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
1 tablespoon canola oil
1 tablespoon sugar
1 head cabbage, shredded
1/4 cup fresh cilantro leaves
1 carrot, peeled and shredded

How to:

Salt and freshly ground black pepper

Whisk the rice wine vinegar, lime juice, canola oil, and sugar together in a small bowl.

Add the cabbage, cilantro,  and carrot to a large serving bowl and combine. Drizzle with the dressing and toss to coat. Season with salt and pepper, to taste, and serve.

Question of the day: What kind of tacos do you like? What do you put on them?