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Posts tagged “Lime

Chipotle Black Bean Quesadillas with Avocado Cream

Black Bean Chipotle Quesadilla with Avocado Cream

I have some exciting news for you! Well, it’s exciting to me, anyway, and I hope you find it exciting too … Sumptuous Spoonfuls is teaming up with Swiss Diamond International. I will be crafting some recipes for Swiss Diamond International using their cookware. They are not paying me to do this, but they are giving me samples of their cookware to use in developing their recipes.

I was really excited when Swiss Diamond International contacted me, and even more excited after I read about their cookware.  I was intrigued by the use of diamonds in cookware. This is from Swiss Diamond’s web site:

  • Diamonds are durable - As the hardest material known to man, diamonds give the coating additional strength and resilience.
  • Diamonds are a better heat conductor than metal - Four times more conductive than copper, diamonds create even heat distribution across the pan’s surface. Diamonds also allow the pan to brown food like stainless steel, creating a “fond” that can be used for gravy – or easily washed away with warm soapy water.
  • Diamonds are naturally nonstick - One of the most valuable properties of diamonds in a nonstick coating is that very little sticks to them. Coupled with their durability, this creates a lifetime of superior performance.

So I was curious to see if it really works … and I have to say I absolutely love these pans! They cook like a dream … the heat distributes across the pan so well. The food cooks faster and so evenly. And nothing sticks to the pan … with no cooking spray or butter. I tried some of the stickiest, most difficult things (like fried rice) and nothing stuck. And they’re so easy to clean too. (By the way, while Swiss Diamond did give me the pans, they did not pay me to say that … this is my honest experience.) I’m curious to see how well they retain that magic nonstick surface … I guess time will tell.

Black Bean Chipotle Quesadillas with Avocado Cream

For this recipe, I used the crepe/omelet pan. This little pan is by far my favorite so far. It has a low lip so that it’s easy to flip crepes, omelets, and pancakes. (Even the IHOP-style pancakes that have always been a struggle for me to flip … I found I can even make giant  pancakes – bigger than IHOP’s! – in this pan and they cook and flip SO nicely.) Anyway, I was craving a quesadilla the other day and thought this pan would be perfect for that. I wanted to try making it without any oil or cooking spray and see if the tortilla got properly crisped and browned on both sides. And you know what? It did.

You don’t have to have a crepe / omelet pan to make these quesadillas … any frying pan will do. But it sure makes cooking a pleasure.

Black Bean Chipotle Quesadilla with Avocado Cream in Swiss Diamond International Crepe/Omelet Pan

 Chipotle Black Bean Quesadilla with Avocado Cream

For each quesadilla:

  • 1/2 of a ripe avocado
  • 1 oz. light cream cheese
  • 1 Tablespoon finely chopped onion
  • 1 clove of garlic, peeled and chopped fine
  • juice from 1/4 – 1/2 of a fresh lime
  • 1 – 2 teaspoons plain nonfat yogurt (optional)
  • 2 tortillas that fit the size of your pan. I used some whole wheat “wraps” that were a little smaller than my crepe pan.
  • Refried black beans (homemade or canned)
  • About a Tablespoon of finely chopped onion
  • About a Tablespoon of finely chopped chipotle pepper (a jalapeno roasted on the grill would also work)
  • About 1/2 oz. of finely shredded extra sharp cheddar cheese
  • For serving: your favorite salsa. A fire-roasted salsa is especially nice with this quesadilla!

Directions:

  1. First, make the Avocado cream by mashing the avocado in a bowl, then mash in the cream cheese, onion, garlic and lime juice and stir until everything is mixed well and the mixture is fairly smooth. Add a teaspoon or two of plain nonfat yogurt if you like to get it to a nice spreadable consistency.
  2. Take one tortilla and spread it with a layer of refried black beans, then spread on a layer of avocado cream. Sprinkle the onion and chipotle pepper over, then sprinkle evenly with the shredded cheddar and top it all off with the 2nd tortilla.
  3. Heat your pan over medium heat. If your pan needs it, spray the pan with cooking spray, then slide the quesadilla into the pan. Cook for about 3 minutes, then check to see if the bottom is nicely browned and crisp. Once it’s brown, flip the quesadilla over with a spatula and cook until it’s brown on the other side and the cheese is melted. (The bottom half is crisp by now so the quesadilla is fairly easy to flip, but if you are making a large quesadilla, you may need to slide the quesadilla onto a cutting board and then flip it over back into the pan.)
  4. Slide the quesadilla onto a cutting board, cut into wedges, and serve with the salsa.

Black Bean Chipotle Quesadillas with Avocado Cream

If you would like to purchase Swiss Diamond cookware, visit http://www.swissdiamond.us/.

This recipe was shared at Show & Share WednesdayCast Party WednesdayThursday’s TreasuresGala Dinner PartyFit & Fabulous FridaysFriday Food Fight, Weekend Potluck and Newlyweds Recipe Linky.


Zucchini Lime Cake with Pistachios

Zucchini Lime Cake with Pistachios

The great thing about being a food blogger is sometimes you get to have cake for breakfast. Which is a very good thing when you stayed up too late baking zucchini cakes to take along to your parents’ house for the 50th wedding anniversary party and didn’t have dinner and woke up STARVING.

I just wanted to use up the last of my zucchini before I visit my parents’ garden again. It is always overflowing with good vegetables this time of year. Besides, we are going to have lots of extra mouths to feed this weekend and it will be good to have something relatively healthy and totally delicious to snack on. The last big zucchini was big enough to make two cakes, so I made a chocolate one and this beautiful zucchini lime cake that my sweet friend Dor from La Difference Catering made when her house was overflowing with courgettes. She calls them courgettes. I think that’s a marvelously elegant word! Still I refer to them as zucchini. That’s just what we call those big green squash things here in the midwest US.

By the way, today we are on the letter Z in the A-Z Health Challenge on facebook! We made it! I have to thank all the wonderful bloggers who contributed their recipes, tips and knowledge along the way. That’s what made it so very fun. I will do a wrapup post with all the letters and their health benefits once this anniversary party is over.

For today, Z is for Zucchini! Let’s eat cake!

Zucchini Lime Cake with Pistachios

Zucchini Lime Cake with Pistachios

Slightly adapted from La Difference Catering. I made just a small amount of frosting because I like it light on the frosting, so if you want a heavily frosted cake, you will need to make extra frosting.

  • 1/2 cup golden raisins
  • 2 Tablespoons golden rum
  • 1 3/4 cup finely shredded zucchini
  • 1/4 cup oil
  • 1/2 cup lowfat or nonfat plain yogurt
  • 3 eggs
  • 1 cup sugar
  • 1 cup flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Frosting:

  • 3/4 cup powdered sugar
  • 2 oz. light cream cheese
  • zest of 1 lime
  • juice of 1/2 lime
  • Topping: a few Tablespoons of chopped roasted pistachios

Directions:

  1. Set the raisins in the small bowl, pour the rum over and let them soak for a good while (an hour or so) until they plump up good.
  2. Mix the wet ingredients.
  3. Add the dry ingredients and stir it all together. Stir in the raisins and rum.
  4. Spray a 9×13 inch pan with cooking spray, pour in the batter and bake for 30-40 minutes at 350 or until a toothpick inserted in the center comes out clean.
  5. Mix up the powdered sugar with the cream cheese till smooth, then add the lime zest and juice. Once the cake is cool, frost it. Just before serving, sprinkle with a few tablespoons of chopped pistachios.

Zucchini Lime Cake with Pistachios

This recipe was shared at Weekend PotluckTalent Show TuesdayTrick or Treat Tuesday1 Month of Fun, Cast Party Wednesday, and Thursday’s Treasures.


Bulgur Black Bean Salad with Tomato & Avocado

Bulgur Black Bean & Fresh Tomato Salad with Avocado & Jalapeno

My friend gave me some cooked bulgur when we went camping together … in a way, I wonder if she gave it to me just so she could see what I would do with it. I brought it home. It sat in the fridge till I was nearly sure it must have gone bad already … and then, suddenly, I was craving Mexican food. Something with black beans and jalapenos and tomatoes and cilantro and onions. And then it occurred to me what to do with the bulgur: give it a KICK! I made this salad one day last week and munched, munched, munched all afternoon.

Last weekend my friend came up to my parents’ place for the first time EVER, with her hubby and youngest son. We ate antelope & venison that my dad cooked on the grill, dad’s garden potatoes mixed with peppers, spices and cheese and my tarragon roasted vegetables. Then the next day we munched on Dad’s fabulous fresh garden melons. I fed them caramel peach bread pudding, chocolate zucchini cake, and sandwiches made from the roasted veggies and grilled meat (yes, in that order).

And after we had eaten all of that, I remembered  the bulgur salad. Everyone was stuffed, but I made my friend taste a bite of it anyway, since she had given me the bulgur. She loved it, so I sent it home with her.

Bulgur Black Bean Salad with Avocado & Fresh Tomato

I played around a little with stuffing a couple tomatoes with the salad for a pretty presentation … what do you think? (Vegies in the background are stray bounty from my mom & dad’s garden … it’s everywhere!)

Bulgur Black Bean Salad with Fresh Tomato & Avocado

This is a hearty, spicy, flavorful salad that you could serve as a meal all by itself.

  • 1 1/2 cups cooked bulgur
  • 3/4 cup chopped sweet onion
  • 1 cup cooked black beans, drained and rinsed
  • 1 or 2 medium fresh garden tomatoes, chopped

Dressing:

  • Juice of 1/2 lime
  • 1/2 Tablespoon extra-virgin olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon honey
  • Fresh cilantro or parsley
  • 1 Tablespoon chopped jalapeno (use more or less jalapeno according to how hot & spicy you like it)
  • 1/2 – 1 whole avocado, peeled, pitted, and chopped (I only had about 1/2 an avocado, but I think the salad would be tastier with more!)
  • Garnish: cilantro or parsley leaves and a slice of fresh lime

Directions:

  1. Toss together the cooked bulgur, onion, black beans, and tomatoes in a bowl and set aside.
  2. In a separate small bowl, whisk together the lime juice, olive oil, cumin, honey, and cilantro (or parsley) until well blended. Gently fold the avocado pieces into the dressing to coat. (This will help keep the avocado from turning black.)
  3. Pour the dressing over the salad and toss gently to mix. Garnish with a twisted slice of lime and some cilantro (or parsley) just before serving.

Bulgur Black Bean Salad with Fresh Tomato, Sweet Onion & Avocado

This recipe was shared at Fit & Fabulous Friday.


Lavender Lime Rose Fizz

Lavender Lime Rose Fizz

I started writing tonight and found myself pouring out my heart about what it feels like, as a divorced woman, planning my parents’ 50th wedding anniversary … thoughts on what I wish I had known when I was younger … what I hope my kids will know and what I STILL haven’t figured out yet  … and all sorts of things about love and life and being true to yourself and finding the right person …

… but you probably don’t want to hear all that stuff. You came here for the recipe. It is a recipe I stumbled across because of the A-Z Health Challenge I’m doing on facebook … the other day we talked about the health benefits of lime and everyone was sharing their lime recipes and this Maple Lavender Limeade was one of them. Maple Lavender Limeade … doesn’t that sound like such a lovely thing to drink? I grew lavender this year. I bought this teeny plant and it has been growing … It hasn’t bloomed yet, so I have just been waiting … but … hey, here is something I could use it for now!

Oh I had to try it! … I really really really MEANT to leave the recipe alone, but as I finished up the syrup part, I couldn’t help but think ooh, what if we did this with bubbles? … and then, well, hey, it’s Friday, it needs a little alcohol and I have this pretty rose vodka … so I had to add it … so that’s my story of how the Lavender Lime Rose Fizz came to be

… and then I went out for dinner with my two teenagers and we had a nice waiter and ate well and everything was so lovely that my son urged me to give him an extra nice tip … so I did.

Lavender Lime Rose Fizz

Lavender Lime Rose Fizz

Adapted from Project Healthy Ever After. You can use rosewater if you don’t want the alcohol … or if you’re making this for young ones who are not ready for adult beverages yet. Or leave out the roses and just make limeade. It’s really wonderful just like that too.

For the lavender lime syrup:

  • 1 cup water
  • 1/2 cup Grade A maple syrup
  • 2 sprigs of fresh lavender (or 1 1/2 heaping tsp. of dried culinary lavender)
  • 1 cup freshly-squeezed lime juice (for me, that was about 7 limes)

Put the water and maple syrup in a pan and bring it to boiling. Remove from heat, add the lavender, then cover it up and let it steep for at least 15 minutes. Let it cool completely, then add the limes. Use immediately or funnel into a bottle and store in the fridge for future use.

To make each drink:

  • Lime wedges (use the ones you squeezed for the syrup!)
  • Club soda
  • 1/4 cup lavender lime syrup
  • 2 Tablespoons rose vodka (or rosewater for a non-alcoholic drink)

Stick a wedge of lime in the bottom of a tall glass, add ice & lime wedges to fill it. Pour in a splash of club soda on the bottom, then the lavender lime syrup and the rose vodka or rosewater. Top with club soda, then taste it. Add more of the lime syrup and/or maple syrup to suit your tastes. Garnish with a fresh organic rose, if you have one, or a slice of lime if a culinary rose isn’t available.

Lavender Lime Rose Fizz

This recipe was shared at Tastetastic ThursdayFoodie Friends Friday, Fit & Fabulous Friday and Scrumptious Sunday.


Smashed Chickpea & Avocado Salad Sandwich

Smashed Chickpea & Avocado Sandwich

Why does the idea of smashing a chickpea sound so appealing?

I think it’s for the same reason that hitting something hard at TaeKwonDo feels good. It’s all those little things in life that just make you angry that you will never mention to the person that is bugging you because you’re just too nice to say it or you don’t want to make waves. It’s often better left unsaid … so much better to walk away, not say anything, or let that person find their own truth, their own karma. But still there are these little bits of anger that build up inside of you and you need to let it out somehow.

For me, yoga helps, but it’s not enough. I need to really smash something, something that isn’t going to care if I hurt it. Ah, and even better if I get to eat it in the end!

Come here, little chickpeas! I will smash you into a sandwich … oh and you too, little avocado!

… but seriously, though, this is quite a delicious sandwich. And if you can relieve a few frustrations in the process, that’s even better.

Smashed Chickpea & Avocado Sandwich

Smashed Chickpea & Avocado Salad Sandwich

Adapted from Two Peas & Their Pod. Makes 2 – 3 sandwiches.

  • 1/2 cup cooked chickpeas
  • 2 Tablespoons sundried tomato ranch dressing (recipe here – or use regular ranch and add a couple finely chopped sundried tomatoes to the mixture)
  • 1 tablespoon sweet onion, chopped fine
  • Cilantro (a few sprigs if you can gather it … mine is so pathetic all I can get is a few leaves … sigh. )
  • 1/2 an avocado
  • juice of a wedge of lime
  • 1/2 teaspoon Sriracha
  • lettuce leaves, onion, tomato, whatever you like to put on a sandwich

Directions:

  1. In a  bowl, using a fork or potato masher, smash the chickpeas and avocado together. Let out your frustrations … really, it’s ok.
  2. Add in the cilantro, onion, and squeeze the lime over top. Season with salt and pepper, to taste.
  3. Toast your bread, spread both sides with the smashed chickpea/avocado mixture, then put your favorite sandwich toppings inside.
  4. Enjoy every bite!
You can use the smashed chickpea/avocado mixture as a dip, too. ;)

Smashed Chickpea and Avocado Sandwich

This recipe was shared at Totally Tasty TuesdaysHearth & Soul Bloghop, Foodie FridaysSummer Salad Sundays, Weekend Potluck and Manic Monday.


4th of July Fruit Kebabs with Dipping Sauces

Fourth of July Red White & Blue Fruit Kebabs with dipping sauces

After the rainbow fruit kebabs we made for my daughter’s birthday, my daughter and I thought it would be fun to do a 4th of July version with red, white and blue. We were having trouble figuring out what to use for the white, though. Are there white fruits? I suppose you could use apples or bananas … at the time, we couldn’t think of any … so we ended up going with angel food cake for the white … you could also use marshmallows.

Fourth of July Red White & Blue Fruit Kebabs with dipping sauces

But then if you have cake, you want a dipping sauce, right? Something wonderful to dip it in or to drizzle over it to make it more dessert-like.

Three options occurred to me:

  1. Whipped cream: so you have a berry shortcake on a stick
  2. Strawberry (or blueberry) yogurt: a healthier option for dipping. You could even mix your own using plain yogurt and  crushed strawberries and honey
  3. Honey Ginger Lime Yogurt Sauce: oh yeah! the take-it-over-the-top, make-it-flippin-amazing option (this was my favorite … can you tell? The way the sauce soaks into the cake and contrasts with the fruit is just oh so wonderful.)

I am guessing you probably don’t need a recipe for #1 and #2, so I’ll just give you the recipe for #3. These 4th of July kebabs are a great project to do with kids … it’s a good pattern recognition exercise for little ones.

Fourth of July Red White & Blue Fruit Kebabs with dipping sauces

Red, White & Blue Fruit Kebabs with Honey Ginger Lime Yogurt Sauce

The sauce is, incidentally, the very same dressing I used on my Red, White & Blueberry Salad.

  • Blueberries
  • Angel Food Cake, cut into squares
  • Strawberries, washed and cut in half
  • Wooden skewer sticks

for the dipping sauce:

  • 1/2 cup fat-free plain yogurt
  • 4 teaspoons of honey
  • 1 teaspoon freshly grated ginger
  • Juice of 1/2 lime

In a small bowl, whisk all of the sauce ingredients together until they are well mixed. Keep any leftover sauce in a covered container in the fridge.

Skewer the fruit and cake on the wooden skewers to make a red, white and blue pattern. My daughter says the way to do it is to start with blueberries, then cake, then a strawberry so that you end up with a strawberry on top.

Serve with dipping sauces of your choice.

Fourth of July Fruit Kebabs with a Honey Lime Ginger Yogurt Sauce

This recipe was shared at Totally Tasty TuesdaysTrick or Treat Tuesdays, and Thursday’s Treasures.


Red, White, & Blueberry Salad

with Goat Cheese, Pinons, and a Honey Ginger Lime Yogurt Dressing

Red, White & Blueberry Salad with Goat Cheese & Toasted Pinons

My foodie friend Justine over at Full Belly Sisters has been making red, white and blue foods like crazy lately … which got me thinking … I need to make a red, white and blue salad! It’s been in my head for a week, waiting to come to life. I’m so glad I finally took time to make it today (even though my son was upset with me for making something for myself since we had agreed to go out for lunch today … hey, it’s just a salad!)

Besides being just the right colors for the 4th of July, it’s got just the right mix of sweet, creamy, tangy and crunchy to make a super-delicious salad. Tangy goat cheese pairs so well with berries, sweet onions kick up the flavor just slightly, the pinons add a soft crunch and a slight sweet nutty flavor, and the lime and ginger yogurt dressing takes it over the top.

Red, White & Blueberry Salad with Goat Cheese and Toasted Pinons

And you know what else? Before eating this salad, I felt tired and run down. But AFTER eating this delectable salad, my body felt so refreshed, revived, ready to go! Besides, all those gorgeous colors are a feast for the eyes …

Red, White & Blueberry Salad

with Goat Cheese, Pinons, and a Honey Ginger Lime Yogurt Dressing

  • Mixed Greens
  • Fresh Strawberries, washed and sliced
  • Fresh Sweet Blueberries, washed
  • Sweet onion, sliced  and roughly chopped
  • Pinon nuts and/or almond slices, lightly toasted
  • Goat cheese crumbles
  • Honey Ginger Lime Yogurt Salad Dressing (recipe below0
Fill the bowl most of the way full of mixed greens. Arrange/tuck a bunch of sliced strawberries and fresh whole blueberries amongst the greens, then sprinkle on the nuts and crumbles of goat cheese . Drizzle with the dressing and serve.

Red, White & Blueberry Salad with Goat Cheese and Toasted Pinons

Honey Ginger Lime Yogurt Salad Dressing

  • 1/2 cup fat-free plain yogurt
  • 4 teaspoons of honey
  • 1 teaspoon freshly grated ginger
  • Juice of 1/2 lime

In a small bowl, whisk all of the ingredients together until they are well mixed. Keep any leftover dressing in a covered container in the fridge.

Red, White, and Blueberry Salad with Goat Cheese & Toasted Pinons

By the way, Justine at Full Belly Sisters made a Red, White & Blue Salad too! Go check out her version.

This recipe was shared at Patriotic Potluck, Summer Salad SundaysScrumptious SundaysManic Mondays and Trick or Treat Tuesdays.


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