Saturday, November 01, 2014

Black Bean Tostadas and Lemongrass Ginger Chicken Lettuce Wraps -- two easy dinners

I haven't posted any recipes for a long time because I haven't been very excited about food recently.  Or more accurately, I haven't been very excited about cooking recently.  Last Sunday night I sat down to plan meals for the week and could not think of a single thing to make.  So I shuffled through a stack of torn-out recipes in hopes that something would inspire.  And it did.  Here are two easy dinners that were hit over here and quick to make:

This is a recipe you could easily alter and use whatever you have -- I made tacos because I had tortillas instead, add chicken, roast any other vegetables and add, put an egg on top.

Black Bean Tostadas
    from Aug 2014 Sunset magazine -- image from Sunset, too (though yours will be this pretty, too)

1 Tbs olive oil
1 garlic clove, chopped
1 small onion, chopped
1 red bell pepper, seeded and chopped (I used green because I had it)
1/2 tsp each ground dried chipotle chile (I didn't have this) and cumin
2 cans black beans (could make your own here adding above)
8 tostada shells/doubled-up corn tortillas
1 avocado, sliced
1 c crumbled queso fresco, shredded jack or cotija cheese crumbled
lime wedges
salsa and/or sour cream

-warm oil in frying pan over med heat
-add garlic, onion and bell pepper, stirring occasionally, until onion softened (8-10 min)
-add ground chile and cumin, cook until fragrant (~1 min)

-drain beans reserving liquid
-add beans and about 1/2 c liquid (give or take) to pan.  Stir and mash until beans are form a slightly chunky puree and are heated through (~3-5 min)

-to assemble: top each shell with 1/2 c bean mixture, few sliced radishes, avocado slices and cheese.  Serve with lime wedges and salsa.


Lemongrass Ginger Chicken in Lettuce Cups
    from April 2014, Sunset magazine (image from Sunset, too)

1 lb ground chicken (I used turkey)
1 Tbs plus 1 tsp Thai or Vietnamese fish sauce
1/2 tsp sugar
3 Tbs minced ginger, divided
1/4 cup good-quality hoisin sauce (like Koon Chun or Lee Kum Kee)
1 Tbs lime juice
2 tsp peanut butter
3 Tbs vegetable oil
2 garlic cloves
1 medium carrot, diced
8 canned water chestnuts, chopped (I added more)
2 green onions, chopped
2 Tbs, minced lemon grass
1-2 jalapeno chiles, chopped (didn't use because of kids)
3/4 c finely diced cucumber (didn't have)
1/2 c salted roasted peanuts, chopped
12 lettuce-leaf cups, iceberg or butter (used butter -- great texture)

-Mix chicken with 1 Tbs fish sauce, sugar, and 2 Tbs ginger and set aside
-In a small bowl combine hoisin with lime, peanut butter and remaining 1 tsp fish sauce, and stir until smooth; set aside (this will be the sauce you serve chicken with).
-Heat large frying pan (not nonstick) over med-high heat.  Swirl in oil and add garlic and remaining tsp ginger.  Cook til fragrant
-Add chicken and cook until no longer pink, breaking up chunks
-Add carrot, water chestnuts, green onions, lemon grass and chiles -- cook until chicken cooked through (about a minute more)
-Add cucumber and peanuts -- stir to combine.  Salt to taste and serve.
-To eat, spread hoisin sauce mixture on a lettuce cup and top with chicken mixture.

1 comment:

Jenny Dsouza said...

Thanks for sharing this Recipe..
I am Jenny Dsouza by profession Chef of one of the restaurants in hyderabad.
I will definitely try this..