Tuesday, May 15, 2012

An ode to Central American cuisine

Enjoy these recipes from last week`s Growing Eden session, and we will return after the May long weekend. We served the tacos and Slaw with a platter of fresh tropical fruit to round out the meal.

I hope everyone is enjoying the sunshine as much as we have been in the garden! 

A HUGE thank-you to Amalia for the authentic corn tortillas! 

Refried Bean Tacos with Pico de Gallo

4 cans                                      black beans, canned                                   4 cans
2                                                   onion, chopped                                               2
4                                                   garlic, chopped                                                4
2 tsp                                                        oil                                                  10 tsp
2                                          jalapenos, finely chopped                                       2
To taste                                                 salt                                               to taste

                                                      Pico de Gallo                                                  
2                                          tomatoes, finely chopped                                       2
1/2                                      red onion, finely chopped                                  1/2
1 cup                                          cilantro, chopped                                   250 mL
¼ cup                                             limes, juiced                                          60 mL
To taste                                                 salt                                               to taste

2                                          jalapenos, finely chopped                                       2
1                                                  avocados, sliced                                               1
½ cup                                              sour cream                                        125 mL
1 cup                                          lettuce, shredded                                   250 mL
8                                        white corn tortillas, warmed                                    8
½ cup                                            queso fresco                                       125 mL                    

  1. Drain and rinse 2 cans of black beans and do not drain the other 2 cans.
  2. Sauté onion and garlic in oil on medium heat.
  3. Add jalapenos and sauté until just beginning to brown
  4. Add beans a little at a time and bring to a boil. Reduce heat and simmer, adding water as needed.
  5. Add salt.
  6. In the mean time, mix the tomatoes, red onion, cilantro and lime juice together to create the Pico de Gallo.
  7. Assemble the tacos with beans on the bottom, and add personalize additional toppings.
Makes 6-8 servings.

Refried bean recipe adapted from http://www.food.com/recipe/refried-beans-10614 on May 10, 2012. Pico de Gallo recipe from Erin Sine, 2012.

Rutabaga Sesame Slaw

1 tsp                                             Dijon mustard                                          5 mL
1 tbsp                                              sesame oil                                           15 mL
1 tsp                                              sesame seeds                                           5 mL
1 tbsp                                                  honey                                               15 mL
1 clove                                          garlic, minced                                                 1
¼ tsp                                          crushed hot chili                                        1 mL
1 tbsp                                                 cilantro                                             15 mL
1 tsp                                                 soy sauce                                              5 mL
¼ cup                                             rice vinegar                                          50 mL
3 cups                           peeled rutabaga, coarsely grated                      750 mL

  1. Whisk first 9 ingredients together.
  2. Fold in rutabaga.
  3. Chill for 20 minutes.
Makes 4 servings. 

Gerry Kasten, RD. (2012). Rutabage Sesame Slaw. UBC FNH 341 Course Manual. 

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