El Centro

I've been meaning to do some Boston restaurant reviews for quite some time now (translation: since I started blogging), but have obviously not accomplished a single one. I hope this is the first of many to come!

Mike's mom and step-sister were in town this past weekend, so we took this as an opportunity to try a new restaurant, El Centro. El Centro is a brand new restaurant located in Boston's "South End" neighborhood. Mexican cuisine is one of my (and Mike's) favoritos, and Boston (compared to Colorado and California, at least) lacks a good selection of restaurants offering our beloved South-of-the-Border fare. It looks like we found a new place to go to satisfy our cravings- El Centro was excellent. The restaurant was intimate, quaint, and above all authentic. From the music to the decor to the waitstaff, I felt like I was in Mexico. Even the bathroom fit the part. What I loved about the menu was that it wasn't too extensive. They had enough options so that everybody could find something they liked, but not so many options so that it was overwhelming. Even their drink menu was authentic- only Mexican imported beer, sangria, and a small selection of wine. I feel like keeping a menu on the smaller side enhances the restaurants point of view. And a restaurant with a focused POV is (in my opinion) always more successful than its multifaceted counterpart.

Our table started with guacamole with chorizo. The avocados used were perfectly ripe and there was just enough spice to enhance but not overpower the delectable fruit (yes, avocado is a fruit). Crumbled on top of the chunky guacamole was warm, spicy, melt-in-your-mouth chorizo sausage and a dusting of cotija cheese. Dip a chip in that and it's the best nacho you've ever had. For my main course, I had a chile relleno. Chile rellenos are one of my favorite Mexican dishes and often what I order at Mexican restaurants. For one, they are light and delicious. For two, it's not something I can make myself (at least not well). El Centro's relleno was a poblano pepper roasted to perfection and stuffed with shredded chicken, cheese, and a simple tomato salsa. What I loved most about the relleno was that it wasn't breaded, fried or baked in egg batter. This really let the chile shine and gave the dish a lighter side, perfect for summertime. My fellow diners also raved about their meals. Among them were shrimp in a chipotle sauce, tacos al pastor (pork and pineapple filling), tacos caramelos (steak, bean, and cheese filling) and a dish called La Mejor Del Mundo, literally meaning "the best in the world." This was a generous portion of steak, charcoal grilled, and served on a wooden plank with beans, guacamole, green chiles, and tortillas. According to the menu, this dish was served "Sonora Style", which is the area of Mexico that El Centro's chef hails from. Sonora, Mexico is just south of the border from Arizona. Their culinary staples include beef, seafood, chiles, and tortillas. And I have the say the chef of El Centro definitely did the ingredients of his motherland justice as he brought them to life on his menu. Oh, and let's not forget the churros con chocolate that topped the meal off. It was the perfect ending to a delicious meal. Next time you're in Boston with a hankering for comida Mexicana, I hope you'll try El Centro. Adios!

Fajitas, Hold the Tortillas

I love fajitas but wanted to sidestep the extra calories from the tortillas. The tortillas alone add about 250 calories to two fajitas. And if they are white flour tortillas, the calories are pretty empty (meaning that there is not much nutritional value per calorie). So, I decided to take the classic fajita filling and serve it sans tortilla. I have to say, I didn't miss the tortillas one bit.

To begin, preheat your oven to 375 degrees. Then, saute thin strips of pepper and onion (any color will do) in a small amount of olive oil over medium heat. Let the veggies cook slowly until soft and a bit charred. The sweetness of the peppers and onions will come out when they caramelize which will be a nice balance to the salty chicken. While the veggies cook, season your chicken breast(s) (one per person) with salt, pepper, cumin, and chili powder. Once the veggies are finished, set them aside and use the same skillet to cook the chicken. Brown the chicken for about 4-5 minutes on each side. You want a nice crust on the outside- don't worry about the inside being cooked completely yet. I always like to finish chicken by baking it in the oven. I feel like this technique keeps the inside juicy while giving the outside a nice crust. For this recipe, I also made a "basting liquid" of sorts. To do this, mix a couple spoonfuls of packaged taco or fajita seasoning with about 1/2 cup water. Transfer your chicken breasts into a baking dish and pour the basting liquid over the top. Bake the chicken for about 25 minutes, basting about every 5 minutes. If you are new to basting, it's nothing to be scared of. Use a baster or a spoon to bring up the liquid and pour it back over the chicken. This technique keeps the chicken from drying out and re-infuses the the chicken with flavor. You'll know the chicken is done when the inside is just cooked through. During the last couple minutes, top each breast with the pepper and onion mixture and sprinkle cheddar or jack cheese on top. Once the cheese melts, remove your chicken from the oven and serve up with beans, rice, or whatever sides you like. I hope you enjoy these tortilla-less fajitas as much as I did!

Sword Fight

On our drive up to Maine last weekend, we stopped for dinner at a restaurant in Portland, Maine called the Farmer's Table. I won't go into a full rant about the restaurant's shortcomings, but it wasn't the best food/ service of my life (certainly not the worst either). The point of the story is that Michael ordered swordfish and loved it, so when we got back from our weekend getaway this was his first dinner request. We got a beautiful swordfish steak at Whole Foods for about $20 (a bit pricey, but worth it in the end). Sometimes, fish can be intimidating to cook. And when it costs a pretty penny you want to make sure it turns out well. If you enjoy fish, grilling it with salt and pepper is all you need to do. Serve a wedge of lemon alongside and you have you are done. But, if you don't love fish, ease into it with a recipe like this. The fish stands on it's own as delicious, but the sauce really kicks up the flavor and masks that "fishy" taste that so many dislike. And, for the record, I love fish and seafood any way it comes but I equally enjoy delicious sauces and new recipes, so I hope you enjoy this one.

I started out by seasoning my pound of swordfish with salt, pepper, and a bit of soy sauce. If you can't find (or don't like) swordfish, any white fish should do (halibut, mahi mahi, tilapia, etc...). Heat your indoor or outdoor grill to medium heat, drizzle your fish with olive oil, and grill a couple minutes on each side, more or less depending on the thickness of your piece. You don't need to cook the fish through yet. You only want to get a nice crust and those beautiful grill marks on the outside. Once you've accomplished this easy feat, set the fish aside.

Now for the sauce. Heat about a tablespoon of olive oil in a skillet over medium heat. Add about a half cup diced red pepper and the same amount of diced yellow onion. It's approximately 1/2 of a red pepper and 1/2 of an onion. Once the veggies start to become soft, add a teaspoon or so of red curry paste (you can get this at most grocery stores- I've mentioned it in the blog before). If you don't groove on the curry or the spicy, tomato paste will work here. Also add about 1/2 cup of coconut milk, a few dashes of fish or soy sauce, and a the juice of a 1/2 a lemon or a lime. I also added the rind of the citrus. Cook this down for a few minutes to allow the flavors to marinate together, then add your swordfish (or otherwise) back into the sauce. Cook over medium heat turning the fish every now and then to coat in the sauce and cook through. The fish will just start to flake apart when it's done. Right before you remove the fish, add a couple tablespoons of chopped basil, cilantro, and tomato. This adds a great finishing touch. Finally, I like to plate the fish and the sauce atop brown rice and steamed spinach. The rice adds a nice bite, and the spinach a bitterness. Together its a perfect harmony. Enjoy!

Crowd Pleaser

I was fortunate enough to go away to a lake house in Bridgton, Maine this past weekend with Michael and some of his co-workers. It was a great way to beat the heat and meet some really cool people. Saturday night, I volunteered to cook dinner for everyone. Mike had talked me (and this blog) up already, so the pressure was on. The first thing that came to mind to make was Baked Ziti. It's quick, easy, and made as a casserole of sorts so it's perfect for large crowds. Not to mention people usually don't turn their noses up to pasta baked with cheese, covered with more cheese, and doused in warm, comforting marinara sauce.

To being, preheat your oven to 350 degrees and bring a large pot of salted water to a rapid boil. Once it's boiling, add your pasta. I used two boxes (two pounds) of ziti, which is the name of the cut of pasta. You can use any shortcut tube pasta, though- like penne or rigatoni. And, if your store has it, opt for the whole wheat variety for the added health benefit. Two pounds of pasta will get you about 10 servings, so adjust accordingly.

While the pasta is cooking you can make your cheese mixture. You'll need a large tub of ricotta cheese (30 ounces for the two pounds of pasta), a couple cups of shredded mozzarella, and a couple handfuls (about a cup) of shredded Parmesan. Most of these cheeses come in lower-fat varieties, so you can substitute these for a more figure friendly Baked Ziti. Mix the cheeses together then season with salt, pepper, and herbs of your choice. You can use fresh or dried basil, oregano, and/or parsley. I never really measure seasoning, I just adjust to taste. Start by adding small amounts, taste your mixture, then adjust accordingly. Once you get the seasoning just right, add one egg, lightly scrambled, to the cheese mixture. This just helps to bind everything together. The reason I add it last is so you can taste the mixture for seasoning first without the risk of salmonella from the raw egg. Set the mixture aside while you wait for the pasta to finish cooking.

Once the pasta is cooked to al dente, drain it, put it back in the hot pot and coat with a tablespoon of butter per pound/box of pasta (two tablespoons for two boxes). If you're watching the calories, you can omit the butter completely, or use olive oil instead. Another tip- before draining the pasta, set aside about a cup of the starchy pasta water just in case you need to thin out your cheese sauce. Now, mix the buttered noodles together with the cheese mixture until well-coated, adding some of the reserved pasta water if necessary. Finally, pour the cheesy pasta into a large casserole dish and bake in the heated oven until warmed through (about 20 minutes). If you want, top the casserole with another handful of mozzarella and Parmesan before baking. This will make it extra cheesy and delicious.

While the ziti is baking, heat a couple jars of marinara sauce to a simmer and keep warm until the pasta is done. You can definitely make your own sauce if your prefer, but I chose a jarred sauce for added simplicity and to cut back on time. You can also add meat to your sauce, too. Italian sausage, ground beef, turkey, or chicken all work well. Cook the meat first, then add the sauce.

To serve, cut a good square of the baked pasta and cover with the sauce of your choice. Serve along with a veggie or salad, some warm, crusty bread and you have a crowd pleaser of a meal.

Enjoy!

Figure Friendly Stir Fry

I know I've already posted a recipe for stir-fry, but I think tonight I perfected it and I wanted to share this moment with you all. First, let me discuss real quick the beauty of stir fry. It's quick, easy, versatile, and (my favorite) has everything you need for a well-balanced dinner all in one bowl. Usually when I plan dinners, I tend to incorporate a protein, a veggie, and (again, my favorite) a starchy side (pasta, rice, bread, potatoes, etc.). This usually ends up being three different entities and can sometimes call for additional time, preparation, ingredients, and dishes to clean up. In stir-fry, the dinner trinity is all combined together in one happy marriage of deliciousness. And the biggest beauty of it all is that the proteins, veggies, and starches are virtually interchangeable. Here are some suggestions:

Proteins: Chicken, shrimp, beef, pork, tofu

Veggies: Broccoli, carrots, onion, peppers (red, green, yellow, any color will do), corn (baby or otherwise), spinach, celery, zucchini, tomato, pineapple (fruit, I know), asparagus, eggplant

Starches: Brown rice, white rice, rice noodles, spaghetti noodles (white or wheat), quinoa

Extras: Water chestnuts, chopped peanuts or cashews, fresh basil, fresh cilantro

Here is what you do. Use a wok or a large skillet and heat it over medium heat. Cook the protein first in any type of oil (olive, veggie, whatever is on hand. If you have it, add a bit of sesame oil too). Brown the protein until it is no longer raw on the outside. Add your chopped veggies and cook until their colors get a bit more vibrant (about 5 minutes). Now here's the kicker, which was inspired by a recipe of Paula Deen's I found online (and no, there is no butter or mayo!). In a separate bowl, mix together the following:

Chicken Stock (1/2c)

Hoisin Sauce (1/4c)

Soy Sauce (a couple tablespoons)

Siracha Chili Sauce (a good squirt, and only for the spicy-lovers)

Honey (about a teaspoon)

Ginger Powder (about a teaspoon)

Cornstarch (this is essential- it thickens the sauce. You want a good tablespoon)

I used the above proportions for a stir fry that ended up being about 4 servings. 2 good sized chicken breasts and about 4 cups of veggies. If you use more or less protein and veggies, adjust the above sauce accordingly.

Now, pour the sauce over the stir fried protein and veggies and simmer for about 5 minutes or until the sauce thickens. Serve this over your starch and voila!

Here are a couple suggestions to keep your stir fry as healthy as possible. Try to use at least 3 different varieties of veggies and use about twice as much veggie than protein and starch. A cup per person is a good amount to shoot for. If at all possible, opt for non-white starches (i.e. brown rice, wheat noodles, or quinoa). Once you cover it up with the delicious sauce, veggies, and meat, you won't even taste the difference. Until next time, happy (and healthy) eating!

My Brother Would Be Proud

First of all, I want to apologize for my recent hiatus from blogging. I'm sure you all were just STARVING without my blog (haha). A little update to explain my whereabouts: I went on a vacation to Indiana to kick off the summer (annual Indy 500 trip with the Graberts), then I jumped head-first into an intense, month-long certification program to get my TEFL Certificate (Teach English as a Foreign Language), and finally I spent about a week in Colorado celebrating my dad's birthday (aka, the 4th of July), helping my mom remodel the kitchen, and seeing some close friends (one of whom got married- congrats Aubrie!). So as you can see, I didn't have much time for cooking or blogging. But now here I am, back in Boston, unemployed, and ready to blog. My first post-hiatus post is the perfect summer lunch- it incorporates fresh produce, requires no cooking, and it will not ruin your bathing suit body. The recipe itself is simple, so I will digress about the exceptional health benefits (hence the title, my brother would be proud).

I'm a girl that can rarely go a meal without carbs, but there are so many whole wheat alternatives out there that breads and pastas aren't all that bad for you. The base of my lunch was a whole wheat pita. The brand I bought also has flax and oat bran. One pita only has 60 calories, 2 grams of fat, and only 3% of your daily carbohydrate allowance. Added benefits of the pita- 6 grams of protein and 4 grams of fiber (that's about 15% of your daily needs, which doesn't make the carbohydrates so daunting) I stuffed the pita with sliced baby carrots, cucumber, a handful of baby spinach leaves, and a couple slices of jarred red pepper for added sweetness. The veggies alone give you another 15% of your daily fiber, a good portion of the vitamins your body needs (Vitamins A, K, and C, Calcium, Iron, Folic Acid, and Magnesium), and a mere 20 calories or so. I also spread a a couple tablespoons of hummus in the pita. This adds a nice creaminess, great flavor, and a good source of Omega-3 fatty acids. Omega-3 are our diets good fats because of their ability to lower bad cholesterol and blood pressure while also strengthening our immune and nervous systems. If hummus isn't your thing, you can also get Omega-3s from other pita stuffers like canned tuna or smoked salmon.

My pita sandwich clocked in at right around 150 calories, which meant I got to have a little something on the side. Tis' the season for strawberries, so I sliced a couple over 6 ounces (or so) of vanilla flavored Greek yogurt. Greek yogurt one of my favorite snacks and is always in my fridge. For one, it keeps well (over a month) and is so much more thick and creamy than regular yogurt. The health benefits of it over regular yogurt is insane. In one serving, Greek yogurt has four times as much protein (about 20 grams versus 5 grams) and about 10 grams less of sugar. Not to mention no fat (look for 0% Chobani brand). The Greek variety may be a few cents more expensive but worth every penny. Plain Greek yogurt is also a great alternative to sour cream and can live up to mayo when used in salads (think chicken salad, tuna salad, etc...).

My lunch contributed about 300 calories, about half of the protein I need today, and less than 10 grams of fat. It was also very filling and a perfect light meal for a hot summer day. I heard once that the more colors your meal involves, the better. Just looking at the above picture makes me feel good about my choices. Summer is the season to think colorful, so next time you go to the grocery store make sure you cart does a box of crayons justice. Your body will thank you for your colorful choices. Until next time, happy eating!

Beef. It's What's for Dinner...3 Nights in a Row

We were perusing the grocery store for a nice cut of meat we could grill for dinner when we happened upon a flank steak that would provide us our next three meals. I'd like to attribute these to the top three men in my life. My dad, my brother, and Michael.

Night 1: Skirt Steak with Dijon Caper Sauce, for Dad.

Night one I cooked the entire flank steak in a grill pan. Just salt and pepper both sides and cook it over medium high heat. It only needs about four minutes per side for a warm, pink center. You could also grill it on an outdoor grill, but the juices and browned bits from cooking the meat contribute to the sauce I make. Once you've cooked the meat to your desired doneness, remove from heat and set aside. Keep warm by covering it in foil.

Now for the sauce- in the same pan that you cooked the steak in, add a couple tablespoons of butter. Let it melt, then add a couple splashes (about 3 tablespoons) of dry vermouth or white wine. Also add about a tablespoon of Dijon mustard, a dash or two of Worcestershire sauce, and a heaping tablespoon of capers (drainer).

Cut the flank steak across the grain and spoon the sauce over top. This is a great steak sauce and I have found the ingredients are almost always on hand. I served this with steamed asparagus and Parmesan mashed potatoes.

Night 2: Steak Fajitas, for Derek and Mike

After night one, we still had over half of the steak left (about one pound of meat). I sliced this up along with some thinly sliced red and green pepper (about 1/2 of each for fajitas for two) and about 1/2 an onion, also thinly sliced. Grill the peppers and onions first until soft then add the sliced steak just to heat through. If you want to kick up the flavor a bit, you can add some fajita or taco seasoning or even just some extra salt and pepper. Lime juice also adds a nice kick. Once the filling is done, heat up your tortillas and fill to you liking. Sour cream, shredder cheese, salsa, and guacamole are all excellent toppings, but the peppers, onions, and steak can stand alone and be just as good.

Night 3: Beef Stroganoff, for dad.

Believe it or not, we still had enough meat left for another meal. If you're feeding more than two people, one flank steak might not get as much mileage. Regardless this beef stroganoff recipe is simple and delicious and is worth buying a whole new flank steak for!

Cut your steak up into bite sized pieces and set aside. Also, bring a large pot of salted water to a boil. Once this boils, add a bag of egg noodles. and cook according to package directions.

For the sauce, melt a couple table spoons of butter in a large skillet over medium high heat. Add one small onion, chopped, and about handful or two of sliced mushrooms. Allow the veggies to soften then add about a tablespoon of flour. Cook for a minute or two to get ride of the starchy flavor, then add 1/2 cup beef broth and 1/2 tablespoon Dijon. Cook a couple minutes longer or until it begins to thicken then add the cut up meat into the sauce. The last major ingredient is some kind of cream. I use sour cream, but whipping cream, cooking cream, cream cheese, or even milk should work (the thicker the cream used, the heavier the sauce). You'll need about 1/4 cup of whichever one you choose. Finish the sauce off with a good pinch of ground nutmeg and salt and pepper to taste. Serve this over your cooked egg noodles and enjoy! This is a recipe I always remember my dad cooking for us growing up, and is one of my favorites for left over steak.