Skinny Cilantro-Lime Rice

Here is another recipe inspired by the awesomeness that is Chipotle.  I have also posted a recipe for making a complete mock-Chipotle burrito at home, and have separate recipes for cilantro-corn salsa and Barbacoa beef.  Enjoy this rice in a burrito, as a side dish, and with any Mexican-flavored fare.

Ingredients:

1 Cup Extra Long Grain Rice or Basmati Rice
2 Cups Water

1 Tbsp. Extra Virgin Olive Oil

Juice of 1/2 Lime (1 Tbsp Lime Juice)
1/2 tsp. Sea Salt
3 Tbsp. Cilantro, fresh and chopped

Directions:
1.  In a large saucepan, combine rice, water, and oil.  Bring to a boil until half of the water is evaporated
2.  Reduce heat to low, cover, and simmer for 15 minutes.  Turn off heat and let sit, covered for 5 more minutes.
3.  In a medium bowl, combine lime salt, cilantro, and rice and stir until well-combined.

Serve and enjoy.

Chipotle-Style Barbacoa Beef

In my quest to make Chipotle-style burritos at home, I decided to make Barbacoa beef.
Another thanks to Gina of Skinny Taste for her recipe of Chipotle's Barbacoa beef on behalf of my husband's stomach.  I did modify the recipe in terms of ingredients and directions, but used her recipe as the base.  I rarely make beef (personal preference) as it is generally less lean and heart healthy than my usual vegetarian, fish, or chicken dishes.  However, when you do want to make beef, here is a handy wallet card of the lean cuts of beef.  Feel free to serve this with my cilantro-corn salsa and cilantro-lime rice for a tasty meal.  I hope you enjoy the barbacoa beef in your own burritos, as a sandwich, over rice, or by itself!

Ingredients:
1 lb Beef (round roast--eye, bottom, or top), trimmed of fat
1/2 tsp. Black Pepper

1 Tbsp. Extra-Virgin Olive Oil

2 Tbsp. Minced Garlic

2 Tbsp. Minced Onion
1 Tbsp. Lime Juice
2 tsp. Chili Powder
2 tsp. Ground Cumin
1 tsp. Oregano
1 Bay Leaf
1/3 Cup Water

Directions:
1.  Trim fat from meat and cut into 4 inch pieces.  Put in crockpot/slow-cooker.
2.  Pour/place all of the ingredients in slow-cooker.  Turn heat to low and cook for 6-8 hours, or until meat is cooked through.  Remove bay leaf.
3.  Use two forks to pull the meat apart (shred it) once cooked through.  Cover and let cook for another 15-20 minutes. Serve immediately.

Enjoy as a spicy sandwich or for the meat in a Chipotle-inspired burrito.

Healthy Tomato Pasta Sauce

I'll admit it, I usually just buy pre-made pasta sauce.  However, I wanted to try to make my own, to make it healthier with a variety of organic veggies and reduced sodium (store-bought always have so much sodium).  I adapted a recipe from Jamie Oliver below.  This recipe makes quite a bit of sauce (13-14 cups worth), so have some freezer bags on hand to freeze some (or store in the refrigerator if eating within the month).  This sauce makes for a quick and easy (and healthy) meal topped over whole-wheat pasta with fresh Parmesan cheese on top.  Or, you can use this sauce as a pizza sauce or as a base for Lasagna, Chicken Cacciatore, soup, or a number of other meals.  Feel free to change up the recipe a bit, by adding in some fresh mushrooms, zucchini, or whatever else you think sounds good!  Hope you like it!

Ingredients:

1 Tbsp. Olive Oil

2 Celery Stalks, Chopped

2 Red Bell Peppers, Chopped
2 Carrots, Grated
3 Tbsp. Minced Onion
3 Tbsp. Minced Garlic
1 Small Butternut Squash, peeled, seeds scooped, and grated or cubed
2 - 28 oz Cans Plum Tomatoes (or use 1 1/2 lbs Fresh Tomatoes + 1 Cup Water)
2 Cups Water
1/4 Cup Dry Red Wine
2 Tbsp. Dried Oregano (or 1/4 Cup Fresh)

2 Tbsp. Dried Basil (or 1/4 Cup Fresh)

Sea Salt
Black Pepper

Directions:
1.  In large stockpot, heat olive oil over medium-high heat.  Stir in celery, red pepper, and carrots.  Add onion and garlic and heat for 15 minutes, stirring occasionally.
2.  Add butternut squash to pan.  Stir in tomatoes, water, and wine.  Bring to a boil.

3.  Reduce heat to low and stir in the oregano and basil. Simmer for 40-45 minutes.
4.  Cool then use immersion blender (or regular blender, working in batches) to blend the sauce until smooth.
5.  Season to taste with sea salt and pepper.



Enjoy over whole-wheat pasta for a healthy meal!

Whole Wheat Pizza Crust

As I prepare for the arrival of our little baby (due February 16th, 2011), I have been freezing a lot of meals (my heart-healthy lasagna--but I added spinach and mushrooms as well as a number of soups).  I also made some whole-wheat pizza dough, enough for three thin-crust pizzas or two thicker crust pizzas, to put in the freezer.  These make quick, yummy meals, and you can use a variety of toppings (some options listed below).

Ingredients:
1 tsp. white sugar
2 1/4 Cups Warm Water
1 1/2 Tbsp. Active Dry Yeast (I used Hodgson Mill, one specifically for wheat)
1 Tbsp + 1/2 Tbsp. Olive Oil (separate)
1 1/2 tsp. Salt
3 Cups Whole Wheat Flour
2 1/2 Cups All-Purpose Flour

Directions:
1.  In large bowl, dissolve sugar in warm water.  Sprinkle yeast on top and let stand for 5-7 minutes (will get a little bubbly).
2.  Stir in 1 Tbsp olive oil and salt.  Next, stir in all of the whole wheat flour and 2 cups of the all-purpose flour.  Spread the remaining 1/2 cup all-purpose flour on a flat surface or countertop.
3.  Knead the bread on the floured surface until smooth, about 7-10 minutes.
4.  Rub the remaining 1/2 Tbsp. olive oil in a bowl.  Place the dough in the bowl, turning to coat it.  Loosely cover with plastic wrap or a towel.  Let the dough stand in a warm area until the dough doubles in size, or about 45 minutes to 1 hour (Hint: I turn the oven on to about 200 degrees to warm the stovetop up a bit and place the bowl on the stovetop).
5.  Once dough has doubled in size (or a little more), roll the dough out onto a floured surface again.  For thin crust pizzas, cut the dough into three sections.  For thicker crust pizzas, cut the dough in half.  Roll each section into a tight ball.  Let each dough ball rise for about 35-45 minutes, or until they have doubled.
6.  Once risen:
For freezing (which is what I did) wrap each individual dough ball tightly in plastic wrap.  I then also put into a freezer bag, with as much air removed as possible.  You can freeze these for up to a month and half.  When ready to make, thaw in refrigerator during the day to make the pizza that night.
For making immediately, go on to the directions below.
7.  Roll the dough out with a rolling pin onto baking stone or baking sheet.

8.  Top with any of the following combinations (or your own favorites):
A) Fresh mozzarella, diced tomatoes, and fresh basil (plus a drizzle of olive oil if you prefer);
B)  Tomato Sauce (plus basil, oregano, and garlic), artichokes, mushrooms, tomatoes, black olives, and feta and/or Mozzarella;
C) Shredded BBQ chicken and sharp cheddar cheese (plus fresh chopped onions if you prefer);
D) Tomato sauce (plus basil, oregano, and garlic), Deli Ham and Pineapple;
E) Tomato sauce (plus basil, oregano, and garlic), Red Peppers, fresh Mozzarella, and drizzled olive oil.

9.  Once you've added your toppings of choice, put in preheated oven, and bake at 425 degrees for 16-20 minutes.  Enjoy!