Spicy Steak and Corn Soft Tacos

After I made salmon tacos, a half-empty package of tortillas lingering in the fridge demanded to meet their taco destiny as well. And with a lonely steak hanging out in the freezer, the solution was obvious-steak tacos. It would have been simplest just to slice some onions and peppers and make fajitas, but I was looking for something a little special while still quick and easy, both requirements satisfied by this taco. The sweet corn and slightly caramelized onions and peppers are accented by smoky cumin and fresh cilantro, with as much heat as you'd like from the chili powder and jalapenos. These tacos can be  indulgent and filling or healthy and light, depending on much sour cream and cheese you load on top, and can make for either a cozy meal for two or easily and affordably scaled up to feed a crowd. As delicious as this meal was made on the stove, it's sure to be even better in summer with fresh corn and peppers from the farmer's market, charring beautifully on the grill next to a gorgeous steak. Not a carnivore? Try out this brilliant flavor profile with black beans or tofu for a satisfying vegetarian meal.

Spicy Steak and Corn Soft Tacos
from Bon Appetit
serves 2

2 tablespoons olive oil
1 medium red onion, sliced
1 red bell pepper, sliced
1/2 pound round, flank or skirt steak, cut into 1/4-inch-thick, long narrow strips
3/4 cup frozen whole kernel corn, cooked according to package directions, drained
1 jalapeño chili, minced with seeds
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and freshly ground pepper
1 1/2 tablespoons minced fresh cilantro

Corn or flour tortillas
Grated cheddar cheese
Chopped fresh tomatoes (or salsa)
Sour cream

1. Heat oil in heavy large skillet over medium heat. Add onion and bell pepper and sauté until tender, about 10 minutes. Transfer to plate. Add steak to skillet and stir until no longer pink, about 1 minute. Return onion and pepper to skillet. Add corn, jalapeño, cumin and chili powder and stir until heated through. Season with salt and freshly ground pepper. Remove from heat and mix in cilantro. Transfer steak mixture to heated bowl and keep warm.

2. Cook tortillas over gas flame or electric burner until they just begin to color. Transfer to napkin-lined basket.

3. Serve tortillas, steak mixture, cheese, tomatoes and sour cream separately, so diners can assemble tacos at the table.

Grilled Salmon Soft Tacos

It's hard to believe there was a time in my life when I didn't like fish. As a kid, the only seafood I would eat was shrimp, tuna salad, and my dad's homemade cornmeal-breaded fish sticks. Now my freezer is well-stocked with fish fillets, I eat fish at least once a week for dinner, and have an insatiable appetite for sushi. A lot of fish fillets find their way onto my dinner table, but after picking up a package of corn tortillas, I couldn't get fish tacos out of my head. Fish tacos are traditionally made with white fish, so I had to do a little digging to find a salmon taco recipe (to use up the fish I already had) that seemed worth the effort, which this recipe definitely was. Smoky ancho chile powder coats the luscious salmon, turning into an intensely flavorful crust on the grill and playing beautifully against the fresh and crunchy cabbage slaw and cool, creamy cilantro crema. Since ancho chile powder isn't spicy, this is a great recipe for those who don't like a lot of heat (my husband); throw on a few pickled jalapenos to punch it up if you're a capsaicin addict like me. These light and fresh tacos invoked a small taste of summer, taking me away from the frigid winter winds of February into the sunny days of July. Although a complete meal on their own, I added a side of refried beans to satisfy my ravenous appetite, washing it all down with a cold beer while trying to forget about the snow.

Grilled Salmon Soft Tacos
adapted from Eating Well
serves 4

2 tablespoons extra-virgin olive oil
1 tablespoon ancho or New Mexico chile powder
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
4 4-ounce wild salmon fillets, about 1-inch thick, skin on
8 6-inch corn or flour tortillas, warmed
Cabbage Slaw, for serving (recipe follows)
Homemade or store-bought salsa, for serving
Cilantro Crema, for serving (recipe follows)

1. Preheat grill to medium-high.

2. Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.

3. To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, and Cilantro Crema among the tortillas and top with salsa.

Cilantro Crema

1/2 cup reduced-fat sour cream
3 tablespoons chopped fresh cilantro
1 tablespoon minced scallion greens
1 teaspoon seeded and minced serrano chile
1/8 teaspoon salt
Freshly ground pepper, to taste

1. Combine sour cream, cilantro, scallion greens, chile, salt and pepper in a small bowl until smooth.


Cabbage Slaw
2 cups finely shredded green cabbage
1/2 cup thinly sliced red bell pepper
1/3 cup thinly sliced red onion
2 tablespoons seasoned rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper


1. Toss cabbage, bell pepper, onion, vinegar and oil in a large bowl. Season with salt and pepper; toss again to combine.

Zucchini, Corn, and Goat Cheese Frittata

Frittatas make frequent appearances on my dinner table because they're quick and easy to make, can be healthy or indulgent, are suitable for breakfast, lunch, or dinner, and can use a huge variety of ingredients. I'm leaving for vacation early tomorrow morning, so using up ingredients and getting some healthy eating before the bacchanalia I'm sure to indulge in on vacation is a must. Fresh sweet corn is just starting to appear at the farmers' market and beautiful zucchini is cheap and plentiful, so I immediately thought of throwing this happy pair together in a frittata. Along with sweet and smoky roasted red peppers and wonderfully creamy goat cheese, this frittata is a gorgeous taste of summer. It is filling without being too dense, and is rounded out perfectly with a side salad or side vegetable and crusty piece of bread or a roll for a complete meal. Summer will undoubtedly offer countless delicious combinations for frittatas, so let the season inspire you to get creative in the kitchen!

Zucchini, Corn, and Goat Cheese Frittata
serves 4

8 eggs
Salt and freshly ground black pepper
1 cup green and/or yellow zucchini or other summer squash, cut into small cubes
1/2 cup diced roasted red peppers
1/2 cup fresh corn or frozen corn, thawed
2 oz. crumbled goat cheese

1. Preheat oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, add vegetables and mix well, and season with salt and pepper. Preheat a medium cast-iron or nonstick ovenproof skillet over medium heat and spray with cooking spray. Add the egg mixture to the pan and distribute the goat cheese evenly over the frittata. Using a spatula scrape the edges and bottom of the pan for the first few minutes of cooking to allow more raw egg to come in contact with the bottom and sides of the pan. Cook until the edges are set and but the very center of the frittata is still runny, 5 to 10 minutes.

2. Transfer skillet to oven. Bake until frittata is set in the center, about 4 to 6 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.

Mediterranean Tuna Pizza

I try to make a point of eating fish at least once a week, and even if I have no salmon or tuna steaks or tilapia in the fridge or freezer, I always have canned tuna in the cupboard. I'll admit, it's not fine dining, but I still love a good, old-fashioned tuna melt...but as much as I love them, it's nice to branch out and find more creative ways to use canned tuna, like this pasta or this pizza. The comforting, melty qualities of a tuna melt come together perfectly with a host of vegetables for a fun and healthy dinner made from ingredients in a well-stocked pantry. This nontraditional pizza is absolutely packed with flavor, but if these ingredients are a little too eclectic collection of pizza toppings for your taste, throw all these ingredients together between a couple pieces of crusty bread or roll up in a tortilla for a sophisticated tuna melt or wrap.

Mediterranean Tuna Pizza
serves 3 to 4

One 12-ounce prepared pizza crust (I like whole wheat Boboli or Rustic Crust)
4 oz. homemade or store-bought pizza sauce (I like Rustic Crust)
2 cloves garlic, pressed through a garlic press or finely minced
1/2 cup chopped roasted red peppers
1/4 cup sliced black olives
1/4 cup chopped artichoke hearts
1 5-ounce can water-packed tuna, drained and flaked
1 cup shredded provolone or mozzarella, or other good melting cheese

1. Preheat oven to 450 degrees F. Spread sauce over pizza crust and top with garlic. Distribute peppers, olives, and artichokes evenly, then top with tuna, finishing with an even layer of shredded cheese.

2. Bake for 8 to 10 minutes or until cheese is melted and just starting to brown. Remove from oven and let stand for a couple of minutes, then slice into 8 slices and serve warm.

Sesame-Peanut Noodles

My husband and I had a low-key Friday night at home and I wanted a quick and fun, but still relatively healthy dinner to go along with our movie, so I could still indulge at our weekly meal out on Saturday. I'm also on a mission to clean out the pantry, fridge, and freezer a bit so when I saw that we had a few mini spring rolls left in the freezer, I instantly thought of a veggie-packed noodle bowl as the perfect main dish to accompany them. This great simple dinnerfeels a bit like take-out, but without all the fat, salt, and MSG and you can throw in pretty much whatever veggies you like and have in the fridge. On a technical note, you'll likely want to thin the dressing out a bit to coat all the noodles with some water; adding the noodles and veggies to the dressing when the noodles and peas are freshly drained and still a bit warm will also help to distribute the dressing. So whip up a quick bowl of noodles, pop in a movie, and enjoy!

Sesame-Peanut Noodles
adapted slightly from Whole Foods
serves 4

1 (8-ounce) package 100% whole grain soba noodles or whole wheat spaghetti
2 cups sugar snap or snow peas, strings removed
2 tablespoons roasted smooth peanut butter or almond butter
2 tablespoons rice vinegar
1 tablespoon reduced sodium tamari
1 tablespoon sesame tahini
1/8 teaspoon crushed red pepper
1 1/2 cups shredded carrots
1 small red bell pepper, seeded and thinly sliced
1 cup sliced green onions
3 tablespoons toasted sesame seeds

1. Cook soba noodles or spaghetti according to package directions. Add peas with 1 minute cooking time remaining. Drain noodles and peas thoroughly.

2. In a large bowl, whisk together peanut butter, vinegar, tamari, tahini and crushed red pepper. Add a splash of warm water if needed to thin the sauce so it will coat the vegetables and noodles. Add noodles, snow peas, carrots, bell pepper, green onions and sesame seeds. Toss to coat noodles and vegetables thoroughly with sauce. Serve room temperature or chilled.

Pasta and Red Pepper Tuna Sauce with Anchovies, Garlic and Basil

Who doesn't love a hearty bowl of pasta for dinner? There's a pasta dish out there to please nearly every taste because there are infinite combinations of ingredients and types of pasta, ranging from the super-healthy to the sinfully indulgent. This pasta is absolutely delicious but full of heart-healthy ingredients. Olive oil, tuna, and whole grain pasta combine with sweet roasted red peppers and toasty garlic punctuated with a little kick of spice to make a deeply flavored, yet well-rounded dish. With relatively few ingredients in this dish, the olive oil and wine are important to the flavor, so don't cheap out. You should never cook with a wine that you wouldn't drink, but that doesn't mean you have to spend a lot of money. I used a Pinot Grigio from Cedar Creek Winery, one of the many wonderful Wisconsin wineries producing a wide variety of wines at very reasonable prices. And since you won't be using even close to the whole bottle to cook, you might as well pour yourself a glass to enjoy with your pasta.

Pasta and Red Pepper Tuna Sauce with Anchovies, Garlic, and Basil
adapted barely from Cook's Illustrated
serves 4 to 6

6 tablespoons olive oil
6 medium cloves garlic, minced or pressed through a garlic press (about 2 tablespoons)
1/2 teaspoon red pepper flakes
2 anchovy fillets, minced
1 cup roasted red peppers (7 ounce jar), cut into 1/2-inch pieces
1/2 cup dry white wine
12 ounces canned solid white tuna in water (2 6-ounce cans), drained well and chunks broken up with fingers
Kosher or sea salt
1 tablespoon lemon juice
2 tablespoons chopped fresh basil or fresh chopped parsley
1 pound whole wheat penne pasta or fusilli, cooked until al dente and drained, 1/4 cup pasta cooking water reserved
Freshly ground black pepper

1. Heat 3 tablespoons oil, 1 tablespoon garlic, and red pepper flakes in 12-inch skillet over medium-high heat, stirring frequently, until fragrant and sizzling but not browned, 1 to 2 minutes. Add anchovies and roasted red peppers and cook, stirring constantly, until slightly dry, about 30 seconds. Add wine and bring to simmer; simmer until aroma bears no trace of alcohol, about 1 minute. Add tuna and 2 teaspoons salt and cook, stirring frequently, until tuna is heated through, about 1 minute.

2. Toss tuna mixture, remaining oil and garlic, lemon juice, basil, cooked pasta, and reserved pasta water to coat in warm serving bowl. Adjust seasoning with salt and pepper to taste; serve immediately.

Penne with Broccoli and Peppers

It's a miserably hot and humid day, and a quick and easy dinner that doesn't require heating up the oven is nice on days like this. I did have to use the stove, but this dish came together quickly and was a nice light meal that didn't weigh me down. My inspiration for this dish was the appearance of broccoli at the farmer's market just a week or two ago.

Penne with Broccoli and Peppers

serves 4

8 oz. whole wheat penne
1 T. unsalted butter
2 garlic cloves, finely minced or pressed through a garlic press
1 lb. broccoli, cut into bite-size florets
1 large red bell pepper, cut into strips
Freshly ground salt and pepper
1/4 c. freshly grated Romano cheese (or Parmesan, in a pinch)

1. Bring a large pot of water to a boil. Add pasta and cook until al dente, stirring occasionally, about 8 to 10 minutes. Drain, reserving 1/2 cup pasta water and set aside.

2. Heat butter in a large skillet over medium heat. Add garlic, and saute until golden, about 2 minutes. Add broccoli, peppers, and pasta water and cook until vegetables are crisp-tender and broccoli is bright green, about 3 minutes. Season to taste with salt and pepper.

3. Add pasta to pan and stir to combine thoroughly, heating through for a minute or two if necessary. Top with grated cheese and toss to combine.

Spring Vegetable Carbonara

I picked this dish out of the most recent issue of Cooking Light for a number of reasons-first, it looked delicious! No matter how healthy something is, I'm not going to eat it if it's isn't tasty. It's also really healthy and used the asparagus and eggs I got from the farmer's market this weekend. I'm also working on eating less meat, and this only has a few slices of bacon, which lends a lot of flavor without a ton of calories. I also happened to have everything else on hand with the exception of the red pepper and I'm working out cleaning out our cabinets and refrigerator a bit, so it was really a perfect storm of reasons to make this dish. And I definitely didn't regret it! 

If you don't want to spend the money for pecorino Romano cheese, grated Parmesan will work almost as well. I also recommend using farm-fresh eggs if possible since they are much more flavorful than the supermarket ones and will make the sauce richer.
 
Spring Vegetable Carbonara
from Cooking Light, May 2010

makes 4 servings (about 1.75 c. each)

1/2 c. frozen peas, thawed
12 oz. asparagus, trimmed and cut into 1-inch pieces
8 oz. uncooked cavatappi or fusilli pasta
1/2 c. (2 oz.) grated pecorino Romano cheese
1/2 t. kosher salt
1/2 t. freshly ground black pepper
3 large eggs, lightly beaten
4 slices center-cut bacon, chopped
1 c. chopped seeded red bell pepper

1. Cook peas and asparagus in boiling water for 3 minutes or until asparagus is crisp-tender; drain. Plunge into ice water; drain. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 c. cooking liquid. Combine pasta and vegetables.

2.  Combine cheese and the next 3 ingredients (through eggs) in a bowl, stirring well with a whisk. Gradually add hot cooking liquid to egg mixture, stirring constantly with a whisk. Cook bacon in a large skillet over medium heat until crisp, stirring occasionally.  Remove back from pan, reserving 1 T. drippings in pan. Add bacon to pasta mixture. Cook bell pepper in drippings for 3 minutes, stirring occasionally. Add pasta mixture; cook 1 minute or until thoroughly heated. Remove pan from heat and stir in egg mixture. Return pan to low heat; cook for 2 minutes or until sauce thickens slightly, stirring constantly.

Black Bean, Corn, and Quinoa Salad

I'm always looking for more satisfying and healthy vegetarian dishes to try. I too often eat chicken, ground beef, and pork because they are cheap and easy to prepare sources of protein, but it would be better for my health and the earth if I cut down on meat consumption. I don't eat as most meat as most people, but I would still like to eat less. I adapted this recipe from a recipe in the May 2010 issue of Food and Wine magazine, adding some more vegetables and using ground cumin instead of cumin seeds, since that's what I had on hand.

Although quinoa isn't a grain most people have in the pantry, it has been growing in popularity in recent years. Quinoa comes from South America and was once held sacred by the Incas. It is high in protein, fiber, and iron and contains a balanced set of amino acids unlike wheat or rice. Next time you're thinking of having rice or couscous, try quinoa instead.

Black Bean, Corn, and Quinoa Salad
adapted from Santa Fe Quinoa Salad from Food and Wine, May 2010

makes 4 servings

3/4 c. quinoa
1.5 c. water
Kosher salt
1/2 t. ground cumin
2 T. fresh lime juice
6 T. canola oil
Freshly ground pepper
Salt
One 15-ounce can black beans, rinsed and drained (with jalapenos, if you can find them)
One 15-ounce can corn, rinsed and drained
1 small red bell pepper, finely diced
1/2 c. finely chopped cilantro
One 3-ounce jar cocktail onions, drained and finely chopped (raw white/yellow onions would also work)

1. In a medium saucepan, combine the quinoa, water, and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.

2. Whisk together cumin, lime juice, and oil until combined. Season with salt and pepper.

3. Pour the dressing into a bowl and add the black beans, corn, bell pepper, cilantro, and cocktail onions. Scrape the quinoa into the bowl, season with salt and pepper and serve.

Vietnamese Chicken Noodle Salad

I sure seem to have a knack for planning more labor-intensive dishes on days I end up having to work late. But even if I could really have used a sous chef today, all the effort was worth it when I had a flavorful and healthy meal.

Vietnamese Chicken Noodle Salad
from The Martha Stewart Living Cookbook: The Original Classics

serves 6
 
2 T. peanut butter
3 T. rice-wine vinegar
1 T. low-sodium soy sauce
1 T. honey
2 T. fresh lime juice, plus 6 lime wedges for garnish
1 t. minced garlic
1 t. freshly grated ginger
1 T. peanut oil
2 T. finely chopped fresh mint leaves, plus sprigs for garnish
1 quart homemade chicken stock or low-sodium store-bought chicken stock, skimmed of fat
1.5 lbs. boneless, skinless chicken breast
1 lb. rice vermicelli or capellini pasta
1 cucumber, seeded, cut into 3-inch-long matchsticks
2 carrots, cut into 3-inch-long matchsticks
1/2 small red onion, thinly sliced

1. Place peanut butter, 1 T. rice-wine vinegar, soy sauce, honey, 1 T. lime juice, garlic, and ginger in the bowl of a food processor or in a blender. Process until smooth and creamy. Set the peanut sauce aside until ready to use.

2. Whisk together the remaining 2 T. rice-wine vinegar, the remaining 1 T. lime juice, the peanut oil, and mint in a small bowl and set the vinaigrette aside.

3. Place the chicken stock in a large saucepan; cover and bring to a boil. Add the chicken and simmer about 15 minutes, until chicken is completely cooked. Remove chicken from pan, and set aside to cool, reserving stock. Shred chicken into bite-size pieces, and toss with reserved peanut sauce.

4. Add 3 cups water to the stock, cover, and return to a boil. Add the vermicelli, and cook, uncovered, until al dente, about 4 minutes. Drain, and toss with the reserved vinaigrette.

5. Divide noodles, cucumber, red pepper, carrots, red onion, and chicken among six bowls, and garnish with the mint sprigs and lime wedges. Serve.

Spicy Chicken Fried Rice with Peanuts

This recipe is courtesy of Ellie Krieger and comes the March 2010 issue of Cooking Light magazine. In addition to looking tasty, I'm glad this recipe will help me use up some of the green onions I'm growing that have gotten too tall to support their own weight. This recipe requires quite a bit of prep work, but cooks really quickly once you have your mise-en-place finished and are ready to go.

Spicy Chicken Fried Rice with Peanuts
from Cooking Light, March 2010

makes 5 servings

1/4 c. less-sodium soy suace
1 T. dark brown sugar
1 t. dark sesame oil
3/4 t. crushed red pepper
2 T. canola oil
2 c. diced red bell pepper (about 2)
1 c. diced onion
1/4 c. thinly sliced green onions
2 T. minced peeled fresh ginger
2 large garlic cloves, minced
5 c. cold cooked brown rice
2 c. diced cooked chicken (about 1 lb)
1 (8-ounce) can sliced water chestnuts, drained and chopped
1/3 c. chopped, unsalted, dry-roasted peanuts

1. Combine the first 4 ingredients in a small bowl, stir well with a whisk.

2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, and 2 T. green onions to pan; stir-fry for 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.