Monday, April 12, 2010

Tonight's Mexican dinner

I've been asked how do I eat Mexican food if I'm allergic to dairy and the entire onion family (including garlic)? Well, I make it from scratch. Here are tonight's recipes. I'm also going to include a couple substitutes for the meat. I normally make the substitutes. Tonight was just that kind of night that we felt like chicken. lol We alternate between flour soft shells and corn hard shells. Tonight, we used corn hard shells. Add lettuce, olives, and your normal taco toppings, and you have a great meal!

Chili lime chicken or Portabella mushrooms

4 chicken breast halves. I use Tyson's skinless, boneless with the fat already trimmed. Or use whole large portabella mushrooms.
4 small limes, or 2 regular sized ones, zest and juice
1/2-1 teaspoon cumin
1/2 1 teaspoon powdered ancho chilies (chili powder has garlic. powdered chilies are only chilies)
salt and seasoned pepper to taste

Mix the seasonings, lime zest and juice in a ziploc bag. Add chicken and shake to coat. I actually keep the chicken partially thawed. Keeping it frozen helps the chicken stay moist. I just put in the portabella mushrooms in whole cuz they are easier to grill that way. Marinate for at least an hour, preferably 4. Grill until done. With them being partially frozen, I grill them around 30 minutes on low. The portabellas I play by ear depending on the size. The chicken comes out juicy! Just slice the chicken or mushrooms and use for your fillings.

Fat free "refried" beans

1 28oz can of kidney beans, drained and rinse
1 10oz can of diced tomatoes with green chilies
1 teaspoon cumin
1 teaspoon ground ancho chilies
pinch sugar
salt and seasoned pepper to taste

Combine all ingredients in a saucepan. Cook over medium high 10 minutes, until beans are soft. Blend with immersion blender until as smooth as you like.

Mexican rice/quinoa taco filling

1 cup brown rice
1 cup rinsed quinoa (We prefer Inca Red for this dish)
1 can diced tomatoes with green chilies
1 teaspoon cumin
1 teaspoon ground ancho chilies
salt and seasoned pepper to taste
4 cups water

Combine in rice cooker and cook for normal time. This makes a lot! It freezes well.

Quick vanishing guacamole

1 Haas advocado
juice of 1 small lime
1 tablespoon diced tomatoes with green chilies (yeah, we eat them a lot)
1 or 2 drops green habanero hot sauce (or whatever kind you like, to taste)
salt and seasoned pepper to taste

Enjoy using any of these in your Mexican dishes. They are really easy to make and keep my family happy! By using the same spices in everything, I am able to get dinner to the table quickly and with a minimum of fuss. It's an easy go to dinner for busy days. Oh, and normally, if I plan it out right, the whole dinner costs about $7 for the whole family including my brother in law who ate with us tonight. And yes, the kids have lunch for tomorrow from it also.