Recipes
Chilaquiles with Ancho Roasted Sweet Potatoes
September 20, 2011 | 
Author Whenever I try new recipes, I usually get my insipration from blogs that I read. I currently subscribe to approximately 15 food blogs that cover a range of subjects, from wine to rustic, and some of them are just people that I know and want to support.
A local Memphis photographer and vegetarian, Justin Burks (whose olive oil shortbread is covered here) posted a recipe on his blog, The Chubby Vegetarian, that intrigued me. From the moment I read the ingredient list, I wanted to make these chilaquiles with ancho roasted sweet potatoes.
This recipe is full of all kinds of delicious veggies. And, in my version, I lighten it up a little bit (Although, it is already quite healthy.)
Chilaquiles with Ancho Roasted Sweet Potatoes
Adapted from The Chubby Vegetarian’s Chilaquiles + Ancho Roasted Sweet Potatoes
Ancho Roasted Sweet Potatoes
1 1/2 large sweet potatoes, peeled and diced
1/2 tablespoon of ancho chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon brown sugar
salt and pepper to taste
2 tablespoons olive oil
Preheat oven to 400 degrees. Toss potatoes in olive oil until coated. Combine remaining ingredients, sprinkle over potatoes and mix until evenly coated. Spread in a single layer on a foil-lined baking sheet and roast for 20 minutes, or until potatoes are tender and edges start to darken.
Chilaquiles
1/4 cup onion (diced)
1/4 cup green bell pepper (diced)
1 tomato (peeled, diced)
2 eggs and 1/2 cup egg substitute (thoroughly mixed)
1 1/2 cups baked tortilla chips
2 ounces goat cheese
2 tablespoons olive oil
salt & pepper
Mexican hot sauce (I use Valentina)
sour cream
In a pan over medium-high heat, sauté onions and peppers in olive oil until the onion is translucent. Add the tomatoes and cook until most of the liquid has evaporated. Season egg mixture with salt and pepper. In a shallow baking dish, place one handful of tortilla chips so that they cover the bottom of the dish, pour in half of the eggs, and add half of the vegetable mixture. Repeat. Top with goat cheese, and place into a 400-degree oven for 20 minutes or until the eggs are set. Serve chilaquiles over the sweet potatoes. Garnish with hot sauce and sour cream.
Here’s my ten cents, my two cents is free. For more recipes, product reviews and restaurant tips (especially in and around Memphis, TN) Please visit my food blog, Tiffany Tastes.
If you want to contact me, drop me a line at tiffany(at)tiffanytastes(dot)com —–BEGIN GEEK CODE BLOCK—– version 3.1 GCC/FA/PA d– s: a- C++ W++ PS+ tv++ b++++ DI+ e+++ h- r+++ ——END GEEK CODE BLOCK——
Posted in 
Tags: 
Recipe Needed Alert: Lomo Saltado
We recently had a visitor with us via Rotary Group Study Exchange — she was delightful, and we all learned a lot about each other and our respective cultures and countries (and she learned about outlet malls, muhahaha) but anyhow, it reminded me of one of my favorite dishes — lomo saltado. This is a combination of beef cooked in a special way, rice, and, well, french fries.
However, all I have for recipes are those I find in various Google searches. If you have one you’ve tried, that you really really like, please post it here, and I’ll give it a go (and post pictures, steps, etc.) …
Help a hungry brother out…
Delicious Dip
A friend of mine posted this dip recipe on Facebook and said it was “Delicious!” So, I put it on my to-do list, and at a recent dinner party I busted out this recipe. It only takes a little extra effort than the store-bought version, and it’s so much better.
It all starts with a pan full of onions
Cook ‘em low and slow until they turn golden brown and delicious
Throw it in a food processor with a few other ingredients and blend to the desired consistency. It couldn’t get any easier or more delicious.
Caramelized Onion Dip
Adapted from A Dash of Sass
2 large yellow onions
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 tablespoon balsamic vinegar
6 ounces light cream cheese, softened to room temperature
2/3 cup reduced fat sour cream
2/3 cup light mayonnaise
1/2 tablespoon Worcestershire sauce
salt and pepper to taste
- Quarter the onion and cut into strips
- Heat a large saucepan over medium heat. Combine butter and olive oil in pan.
- Add the onions, salt, pepper, onion powder, garlic powder and cayenne. Saute for about 10 minutes, until softened. Reduce heat to medium-low and continue sauteing for another 30 minutes, stiring frequently, until the onions are browned and caramelized.
- Add balsamic vinegar to the pan. Cook an additional 2 minutes
- Remove onions from pan and let cool.
- Place cream cheese, sour cream, mayonnaise, Worcestershire sauce into a food processor. Process until well-combined.
- Add the onions. Process to desired consistency (I left mine a little chunky, but you can definitely go until it’s smooth)
-Season with salt and pepper to taste. Stir to combine.
- Serve at room temperature with chips (or a spoon!).
This dip is even better the second or third day.
Here’s my ten cents, my two cents is free. For more recipes, product reviews and restaurant tips (especially in and around Memphis, TN) Please visit my food blog, Tiffany Tastes.
If you want to contact me, drop me a line at tiffany(at)tiffanytastes(dot)com
—–BEGIN GEEK CODE BLOCK—–
version 3.1
GCC/FA/PA d– s: a- C++ W++ PS+ tv++ b++++ DI+ e+++ h- r+++
——END GEEK CODE BLOCK——
Cozy Quinoa Casserole … Regular and Vegetarian
Turkey Quinoa and Squash Casserole
1 large onion, peeled and diced
1 Tbsp olive oil
6 sliced cremini (or white) mushrooms
1/2 sliced acorn squash
2 cloves minced garlic
1 lb ground turkey or chicken
1 tsp salt (if I am using commercial chicken stock I skip this as it is salty enough)
1/4 tsp black pepper
2 c chicken stock
1 c rinsed quinoa
1/4 c minced parsley
6 oz rediced fat shredded Monterey Jack Cheese
Preheat oven to 350 degrees. In a skillet, saute the onions for 2-3 minutes until clear. Add in squash, mushrooms and garlic and cook another 3 minutes. Add turkey, breaking it into small buts as you stir: brown for about 4 minutes. Add seasoning,s stock, quinoa and bring to a boil – cover and simmer 12 minutes.
Transfer ingredients into a 9×13″ baking pan. Sprinkle with parsley and half of the cheese. Bake for 30-35 minutes: when you remove from oven top with the reamining 3 ounces of cheese.
Vegetarian Version: (if you omit the cheese, it can be vegan!)
1 large onion, peeled and diced
1 Tbsp olive oil
18 sliced cremini (or white) mushrooms
1 whole sliced acorn squash
2 cloves minced garlic
1 tsp salt
1/4 tsp black pepper
2 c vegetable stock or water
1 c rinsed quinoa
1/4 c minced parsley
6 oz rediced fat shredded Monterey Jack Cheese (or vegan soy cheese)
Preheat oven to 350 degrees. In a skillet, saute the onions for 2-3 minutes until clear.
Add in squash, mushrooms and garlic and cook another 7 minutes. . Add seasoning,s stock, quinoa and bring to a boil – cover and simmer 12 minutes.
Transfer ingredients into a 9×13″ baking pan. Sprinkle with parsley and half of the cheese.
Bake for 30-35 minutes: when you remove from oven top with the reamining 3 ounces of cheese.
World’s Tastiest (and Easiest) Stir Fry!
My husband and I love Chinese food. In our small mountain town we have yet to find a decent Chinese take out place. I turned to my trusty wok, one of the best wedding presents we received, to create our own at home Chinese food. The result is a healthier version of one of our favorite dishes and it is the simplest dinner to prepare! We both work and I can whip this up in a pinch after a long day at the office!
Sesame Beef
(Adapted from Martha Stewart’s Everyday Food)
Ingredients
- 6 tablespoons soy sauce
- 6 tablespoons white wine- I use whatever is open/leftover from the night before!
- 3 tablespoon sugar
- 6 teaspoons rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon grated or dried ginger
- 1/2 teaspoon red-pepper flakes
- 1 teaspoon cornstarch
- 1 tablespoon plus 1 teaspoon vegetable oil
- 3/4 pound boneless New York strip steak, thinly sliced
- 2 red bell peppers, thinly sliced
- 1 bunch of scallions, chopped
- 1 tablespoon sesame seeds, toasted
- Cooked rice, for serving (optional)
1. In a bowl, combine soy sauce, wine, sugar, vinegar, red-pepper flakes, ginger, garlic and cornstarch. Set aside.
2. In a large skillet, heat oil over medium-high. Cook meat until just browned on each side. Transfer to a plate
3. Add bell peppers and scallions to skillet and cook, stirring, until veggies are softened.
4. Whisk sauce mixture and add to skillet with the steak. Cook, until sauce thickens. Stir in sesame seeds.
5. To serve, spoon beef mixture over rice. I usually make jasmine rice but white, brown, or any other grain would work perfectly.
The sauce is very flexible. In a pinch I have used a few dashes of Sriracha or cayenne pepper in place of the red pepper flakes. Same with the ginger- I always have dried ginger in my spice rack so if I don’t have fresh ginger on hand I just use the dried spice!
Also, I always have onions in my pantry so if I can’t make it to the store to get scallions I will use a regular sweet onion (just takes a little longer to cook.)