Chorizo Stuffed Poblano Peppers

Ingredients

• 1 teaspoon olive oil
• 3/4 pound bulk chorizo sausage
• 1/2 cup cooked rice
• 1/4 cup diced onion
• 1/4 cup taco sauce
• 1/4 cup shredded Cheddar cheese
• 1 teaspoon ground cumin
• 2 poblano peppers, halved lengthwise and seeded
• 2 tablespoons taco sauce, or to taste
• 1/4 cup water

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
3. Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into the bottom of the dish; cover loosely with aluminum foil.
4. Bake in preheated oven until peppers are tender, about 1 hour.

Simple Tomato Bruschetta / Bruschetta Simple de Jitomate

Simple Tomato Bruschetta

Ingredients:

• 3-4 large heirloom tomatoes, chopped, or about 1.5 pounds of cherry tomatoes, quartered  
• 2 cloves garlic, minced
• 1 Tbs. olive oil
• 1 Tbs. balsamic vinegar
• about 10 basil leaves, chopped
• salt and pepper, to taste

Procedure:

Combine all ingredients in a bowl and mix well.  Add salt and pepper to taste.  Serve over grilled chicken, with crackers, as a simple pasta sauce, or over a green leafy salad.

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Bruschetta Simple de Jitomate

Ingredientes:

• 3-4 jitomates de reliquia grandes picados o alrededor de 1.5 libras de jitomates cereza, cortados en cuartos
• 2 dientes de ajo, picados
• 1 cucharada de aceite de olivo
• 1 cucharada de vinagre balsámico
• Aproximadamente 10 hojas de albahaca, picadas
• sal y pimienta al gusto

Procedimiento:

Combine todos los ingredientes en un tazón y mezcla bien. Añadir sal y pimienta al gusto. Servir con pollo a la parrilla, con galletas, como una simple salsa de pasta, o sobre una ensalada de hojas verdes.

Radish Chips

Ingredients:

• 1 bu watermelon radish or 1 daikon radish
• 2 tsp. olive oil
• 1 tsp. sesame oil
• 2 tsp. soy sauce or tamari
• ¼ - ½ tsp. sriracha sauce (optional, for spicy chips)
• salt, to taste

Procedure:

Preheat oven to 375°F.  Line a baking sheet with parchment paper and set aside.  Peel the radish and slice into very thin rounds.  Toss radish slices in a mixing bowl with olive oil, sesame oil, soy sauce, and sriracha sauce.  Spread slices in a single layer onto prepared baking sheet and bake for 15 - 20 minutes, or until lightly browned.  Remove chips from oven and sprinkle with salt to taste.  

Potato Salad with Grated Radish and Crumbled Walnuts/ Ensalada de papas con rábanos y nueces

Ingredients:

• 1 pound small potatoes, washed
• ½ pound radishes, washed and trimmed
• 1 garlic clove, minced
• 1 Tbs. white or red wine vinegar
• 1 Tbs. olive oil
• 1 tsp. paprika (or ½ tsp. paprika + ½ tsp. smoked paprika)
• 3 Tbs. minced chives or green onion
• salt and freshly ground pepper, to taste
• handful of sprouts, such as fenugreek (optional)
• ¼ c. walnuts, lightly toasted and chopped

Cut the potatoes into even, bite-sized chunks and steam until tender, about 10 minutes. Meanwhile, finely grate the radishes using a box grater and add to a small bowl with the garlic and vinegar.  Stir and set aside.

Once potatoes are tender, remove from steamer and allow to cool to room temperature or until just slightly warm.  In a large bowl, combine the potatoes, radish mixture, olive oil, paprika, chives, and sprouts (if using), stirring well to evenly distribute ingredients.  Add salt and pepper to taste.  Top with crumbled walnuts just before serving.

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Ingredients:

• 1 libra papas pequeñas, lavadas
• ½ libra rábanos, lavados
• 1 diente de ajo, picado
• 1 cucharada de vinagre de vino blanco o rojo
• 1 cucharada aceite de oliva
• 1 cucharadita de pimentón
• 3 cucharada cebollita verde, picada
• sal y pimienta, a gusto
• un puñado de semilla nacida (de fenugreek)
• ¼ taza de nueces, tostados y picados

Cortar las papas en pedazos pequeños, cocinar al vapor hasta que estén ternuras, 10 minutos. Al mismo tiempo, rallar los rábanos finamente y añadir a un cuenco chico con el ajo y el vinagre. Mezclar y apartar a un lado.

Cuando las papas estén ternuras, quitar del vapor y dejar a descalentar. En un cuenco grande, combinar las papas, la mezcla de rábano, aceite de oliva, pimentón, cebollita, y semilla nacida, mezclándolo bien para distribuir los ingredientes. Añadir sal y pimienta a gusto. Poner los nueces encima inmediatamente antes de servir.