Corn Tortillas with Avocado and Eggs

Ingredients

cooking spray
4 (6-inch) corn tortillas
1 tablespoon canola oil
1 medium red bell pepper (finely diced)
1/2 cup diced red onion
1 medium tomato (diced)
2 ounces fat-free cream cheese (cut into pieces)
2 large eggs
2 large egg whites
1 medium avocado (halved, pitted, mashed with a fork)
1/4 cup chopped, fresh cilantro (optional)
2 teaspoons chopped pickled jalapeños (drained)

Method

  1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
  2. Arrange the tortillas in a single layer on the baking sheet. Lightly spray the tortillas with cooking spray. Bake for 6 to 7 minutes on each side, or until golden brown.
  3. In a medium nonstick saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the bell pepper and onion for 5 to 7 minutes, or until the bell pepper is tender and the onion is soft, stirring occasionally.
  4. Cook the tomato for 2 to 3 minutes, or until it releases its liquid.
  5. Stir in the cream cheese. Cook the vegetable mixture for 2 to 3 minutes, or until the cream cheese has melted.
  6. Remove from the heat. Transfer the bell pepper mixture to a small bowl.
  7. In a separate small bowl, whisk together the eggs and egg whites with a fork.
  8. Wipe the pan with paper towels. Lightly spray the pan with cooking spray. Cook the egg mixture over medium-high heat, or until the eggs are scrambled, stirring constantly. Remove from the heat.
  9. Spread the avocado over each tortilla. Top with the vegetable mixture and scrambled eggs. Garnish with the cilantro and jalapeños.

Makes 4 servings.

Source: American Heart Association

Advertisements

Vegan Tacos with Lentil, Mango and Avocado

Ingredients

1 cup black (beluga) lentils
8 corn tortillas, warmed
2 cups baby spinach
1/4 cup roasted pumpkin seeds

Guacamole

l avocado
juice of 1/2 lime
1 cup diced mango
1 plum (Roma) tomato, seeded and diced
1/4 cup finely diced red onion
1/4 cup chopped cilantro
2 tsp minced chipotle chili pepper in adobo sauce
1/4 tsp salt

Method

  1. In medium-sized saucepan, place lentils and 3 cups. Bring to a boil. Reduce heat and simmer, covered, until tender, about 20 minutes.
  2. To make guacamole, in bowl, place flesh of 1/2 avocado and lime juice and mash together. Finely chop remaining avocado. Add chopped avocado, mango, tomato, red onion, cilantro, chipotle chili pepper, and salt to bowl with mashed avocado and stir everything together.
  3. To serve, place spinach on tortillas and top with lentils, guacamole, and pumpkin seeds.

Makes 4 servings.

Source: Alive magazine

Vegetarian Onion Soup with Whole-grain Barley

Ingredients

6 cups water
1 cup uncooked hulled barley
2 tablespoons canola oil
1-1/2 pounds yellow onions, peeled and vertically sliced
1 pound sweet onions, peeled and vertically sliced
3/4 teaspoon kosher salt, divided
6 garlic cloves, thinly sliced
1/4 cup dry sherry
6 cups unsalted vegetable stock
1/2 teaspoon freshly ground black pepper
3 thyme sprigs
1 bay leaf
1-1/2 tablespoons thyme leaves
3 ounces French bread baguette, cut into 18 thin slices
3 ounces cave-aged Gruyere cheese, shredded (about 3/4 cup)
2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)

Method

  1. Bring 6 cups water and barley to a boil in a large saucepan. Cover, reduce heat, and simmer 1 hour or until done. Drain.
  2. While barley cooks, heat a Dutch oven over medium-high heat. Add oil to pan and swirl to coat. Add onions and cook 5 minutes, stirring frequently.
  3. Add 1/4 teaspoon salt and garlic. Reduce heat to medium-low, and cook 45 minutes or until onions are caramelized and very tender, stirring occasionally.
  4. Increase heat to medium-high. Add sherry and cook 2 minutes or until liquid almost evaporates.
  5. Stir in stock, pepper, thyme sprigs, and bay leaf. Bring to a boil. Reduce heat, and simmer 30 minutes.
  6. Discard thyme sprigs and bay leaf. Stir in barley, thyme leaves, and 1/2 teaspoon salt.
  7. Preheat broiler.
  8. Arrange bread in a single layer on a baking sheet. Broil 30 seconds on each side or until toasted.
  9. Ladle 1-1/3 cups soup into each of 6 ovenproof bowls. Arrange 3 toast pieces in each bowl and divide cheeses over toasts.
  10. Place bowls on baking sheet. Broil 2 minutes or until cheese melts and begins to brown.

Makes 6 servings.

Source: Everyday Whole Grains

Toast with Avocado and Smoked Salmon

Ingredients

1 medium ripe avocado
1 tbsp freshly squeezed lemon juice
sea salt and freshly ground black pepper
2 slices grainy bread or 1 grainy, seedy bagel, halved
1 small cucumber, cut into thin ribbons
few red onion slices
2 oz wild smoked salmon
sprouts or microgreens or fresh dill sprigs for garnish

Method

  1. Halve avocado, remove pit and scoop out flesh into a small bowl. Add lemon juice and a couple grinds of salt and pepper. Mash well with a fork, leaving a few lumps. Set aside.
  2. Toast bread until nice ‘n’ toasty (so it won’t go soggy after topping with avocado!).
  3. Spread half the avocado mixture over each piece of toast. Top with cucumber ribbons and onion slices, followed by salmon.
  4. Add garnish and serve.

Makes 2 servings.

Source: Yum and Yummer

Classic French Brioche with Paper-thin Crust and Tender Crumb

Ingredients

4 cups unbleached all-purpose flour
1/3 cup granulated sugar
4-1/2 tsp active dry yeast, preferably Red Star brand
2 tsp table salt, plus a pinch for the egg wash
4 large eggs, at room temperature, plus 2 large eggs and 1 large egg yolk for the egg wash
1/2 cup whole milk, at room temperature
1 cup unsalted butter, cut into 16 pieces, slightly softened; more for the pans

Method

  1. In a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast, and salt on low speed until well combined.
  2. Add 4 of the eggs and the milk and continue mixing on low speed to combine. As soon as the dough starts to clump together, remove the paddle attachment and attach the dough hook. (There will still be unmixed egg and flour in the bowl.)
  3. Mix on medium speed for 2 minutes. Using a plastic dough scraper or strong plastic spatula, scrape the bowl and hook. Continue to mix until the dough is firm and elastic, about 2 minutes more. The dough may stick to the hook at this point, but that’s OK.
  4. Scrape the dough off the hook again. With the mixer on medium-low speed, add half of the butter, a few pieces at a time. Scrape down the bowl and dough hook, and remove the dough hook. Give the dough a few kneads by hand in the bowl, repeatedly folding the dough over on itself, to help incorporate the butter.
  5. Reattach the dough hook and add the remaining butter, a few pieces at a time, mixing on medium-low speed. Once all of the butter has been added, increase the mixer speed to medium and mix for 4 minutes.
  6. Scrape the dough hook and the sides and bottom of the bowl. Mix again until the dough is smooth, soft, and shiny, about 4 minutes more. You’ll hear the dough slap against the sides of the bowl when it’s ready. (If your kitchen is warm, the dough may seem too loose at this point. Resist the urge to add extra flour, or the brioche may be tough.)
  7. Let the dough rise – Use a plastic dough scraper or a spatula to turn the dough out onto a clean, very lightly floured work surface. The dough will be very moist. Knead it by hand a few times and then form it into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock. Flip the dough over, place your palms on either side of the dough, and tuck it under itself, turning the dough as you tuck to form a loose ball with a smooth top. Transfer the dough, smooth side up, to a clean large bowl. Cover loosely with plastic and let the dough rise in a warm, draft-free spot until doubled in size, about 1 hour.
  8. Let the dough rise again – Use the dough scraper or spatula to turn the dough out, smooth top down, onto a very lightly floured work surface. Again, form it into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock. Flip the dough over, place your palms on either side of the dough, and tuck it under itself, turning the dough as you tuck to form a loose ball with a smooth top. Transfer the dough, smooth side up, back to the bowl. Cover tightly with plastic. At this point, for best flavor refrigerate the dough overnight. Or let it sit out until doubled in size, about 1 hour. The warmer the room, the faster the brioche will rise, so keep an eye on it.
  9. Shape the brioches – If the dough was refrigerated, let it warm to room temperature, about 2 hours.
  10. Butter sixteen 3-inch brioche à tête molds (use molds that are 3 to 3-1/4 inches wide across the top and at least 1-1/4 inches high). Turn the dough out, smooth top down, onto a clean work surface. Form the dough into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock. Using a scale and a bench knife, divide the dough into 2 equal pieces, about 1 lb 3 oz each. Divide each half into 8 equal pieces of about 2-1/2 oz each, for a total of 16 pieces of dough. Cover the dough with plastic to prevent it from drying out.
  11. Roll each piece of dough into a tight ball by cupping your hand over the dough and moving it in a circular motion with the fingers of that hand slightly tucked in.
  12. To form the “tête,” or head, hold your hand perpendicular to the work surface, with your fingers straight and tightly together (like you’re going to do a karate chop). Working with one ball of dough at a time (keeping the others covered with plastic), press down onto the ball with the side of your hand about one-third of the way from one of the edges of the dough ball (leaving one-third of the dough to one side of your hand, and two-thirds of the dough to the other side of your hand). Saw back and forth with your hand almost all of the way through until you get a shape that looks like a bowling pin, or a head and body connected by a very thin, almost translucent neck. Holding the dough by the “head,” turn the dough upright so the body is resting on the work surface. Lower the head down into the body, pressing deeply into the body and spreading it with your thumbs and index fingers to make a nest for the head.
  13. Tighten the body around the nestled head by tucking and lifting the body up around the head. Gently place the dough in one of the prepared molds, body down. Repeat with the remaining dough. Transfer the molds to a large rimmed baking sheet.
  14. Proof the brioches – Cover the brioches very loosely with plastic. Let the dough rise until almost doubled in size and filling the molds, about 1 hour. It should spring back when gently poked with a finger.
  15. Meanwhile, position an oven rack in the center of the oven and heat the oven to 375°F. It is important that the oven be thoroughly heated so the brioches bake evenly.
  16. Bake the brioches – In a small bowl, make the egg wash by beating the remaining 2 eggs plus 1 egg yolk and a pinch of salt. Lightly brush the top of the brioches (without letting the egg wash drip down into the molds or pans, which would make the brioches stick to their molds). Bake until dark golden-brown on top and golden on the sides (you can lift the brioche slightly to peek in at the edge of the mold), about 18 minutes. (The internal temperature should be 190°F.) Let the brioches cool on a wire rack for 10 minutes before unmolding. Serve while they’re still warm to the touch.

Makes sixteen 3-inch brioches à tête.

Source: Fine Cooking