Tuesday, November 29, 2011
Tuesday, June 14, 2011
Layered Taco Salad
Layered Taco Salad
Gourmet | August 2003
Active time: 45 min Start to finish: 45 min
Yield: Makes 6 servings
Ingredients
For dressing
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon sugar
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
For beef
1 medium onion, chopped
3 garlic cloves, finely chopped
1 to 2 fresh serrano chiles (including seeds), finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 tablespoons olive oil
1 1/2 lb ground chuck
1 (8-oz) can tomato sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
For salad
1 (1/2-lb) firm-ripe California avocado
1 head iceberg lettuce, thinly sliced (8 cups)
1 large tomato (1/2 lb), chopped
1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups)
1 (15- to 19-oz) can black beans, drained and rinsed
1 (6-oz) can sliced pitted California black olives, drained
Accompaniment: tortilla chips
Preparation
Make dressing:
Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.
Cook beef:
Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.
Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.
Assemble salad:
Peel and pit avocado, then cut into 1/2-inch pieces.
Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.
Gourmet | August 2003
Active time: 45 min Start to finish: 45 min
Yield: Makes 6 servings
Ingredients
For dressing
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon sugar
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
For beef
1 medium onion, chopped
3 garlic cloves, finely chopped
1 to 2 fresh serrano chiles (including seeds), finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 tablespoons olive oil
1 1/2 lb ground chuck
1 (8-oz) can tomato sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
For salad
1 (1/2-lb) firm-ripe California avocado
1 head iceberg lettuce, thinly sliced (8 cups)
1 large tomato (1/2 lb), chopped
1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups)
1 (15- to 19-oz) can black beans, drained and rinsed
1 (6-oz) can sliced pitted California black olives, drained
Accompaniment: tortilla chips
Preparation
Make dressing:
Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.
Cook beef:
Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.
Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.
Assemble salad:
Peel and pit avocado, then cut into 1/2-inch pieces.
Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.
Weight Watcher's Spicy Indian Chicken Kabobs
This is one of my favorite recipes! If you like green peppers, red peppers or orange and yellow peppers you will love this dish!
Weight Watcher's Spicy Indian Chicken Kabobs
3/4 Cup plain FF yogurt
1 1/2 tsp ground coriander
2 garlic cloves, peeled and halved
1/2 tsp paprika
1/4 tsp cayenne
3 Tbl chopped cilantro
1 lb chicken breast, cut into 24 cubes
1 yellow or orange bell pepper, seeded and cut into squares
1 red bell pepper, seeded and cut into squares
1 green pepper, seeded and cut into squares
1/2 tsp salt
Combine the yogurt, coriander, garlic, paprika, cayenne, and 2 Tbl of the cilantro in a zip lock bag, add chicken and squeeze air out and seal bag, refrigerate turning the bag occasionally for 20-30 minutes or up to 1 day. Remove the chicken from bag and discard the marinade. Using metal skewers thread chicken and peppers onto the skewers using 3 cubes of chicken and 9 squares of pepper for each skewer. Sprinkle with salt and broil 5" from heat, turning frequently until chicken is cooked thru, about 12 min.
I serve this with couscous.
Weight Watcher's Spicy Indian Chicken Kabobs
3/4 Cup plain FF yogurt
1 1/2 tsp ground coriander
2 garlic cloves, peeled and halved
1/2 tsp paprika
1/4 tsp cayenne
3 Tbl chopped cilantro
1 lb chicken breast, cut into 24 cubes
1 yellow or orange bell pepper, seeded and cut into squares
1 red bell pepper, seeded and cut into squares
1 green pepper, seeded and cut into squares
1/2 tsp salt
Combine the yogurt, coriander, garlic, paprika, cayenne, and 2 Tbl of the cilantro in a zip lock bag, add chicken and squeeze air out and seal bag, refrigerate turning the bag occasionally for 20-30 minutes or up to 1 day. Remove the chicken from bag and discard the marinade. Using metal skewers thread chicken and peppers onto the skewers using 3 cubes of chicken and 9 squares of pepper for each skewer. Sprinkle with salt and broil 5" from heat, turning frequently until chicken is cooked thru, about 12 min.
I serve this with couscous.
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