Curried Cauliflower Soup

Over a month ago I made this delicious curried cauliflower soup, mostly because I had some leftover coconut milk I wanted to use up. The soup was very popular with my family but I never blogged about it because at the time I didn't think it was anything special so I never bothered to take a picture of it. However when my mom recently came back from her vacation she asked me to make it again and this time I decided it was worth writing about.

Even though I have made a similar roasted cauliflower soup in the past, this one turned out better. I think that one of the reasons why my family enjoyed this soup was because it was smooth but still had chunks in it. That is because after roasting the cauliflower, I set aside a quarter of it to add to the soup later. When I finished making the soup, I pureed it using my hand immersion blender, then added back the pieces. Personally I prefer chunky soups over completely creamy ones because I like to have something to bite into and chew. This met my expectations while still delivering an overall creamy texture thanks to the coconut milk.

Curried Cauliflower Soup

• 1 head cauliflower, florets cut into bite size pieces
• 1 large onion, diced
• 3-4 cloves garlic, finely chopped
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 tbsp red curry paste
• 6 cups chicken or vegetable stock
• 1 can coconut milk
• 1 lemon, juiced
• Olive oil
• Salt and pepper

1. Toss the cauliflower pieces with some olive oil, salt and pepper, and the cumin, coriander, and turmeric. Arrange in a flat layer on a baking tray and roast in the oven for about 20 minutes at 400 degrees Fahrenheit. Stir about halfway through to ensure even baking and keep in the oven until the cauliflower starts to soften and becomes golden. 
2. While the cauliflower is roasting, saute the chopped onion in a large pot over medium heat with some olive oil until the pieces start to become translucent, about 3-5 minutes. Add the chopped garlic and continue to saute for about 30 seconds, or until fragrant.
3. Mix in the tablespoon of red curry paste then add ¾ of the roasted cauliflower pieces. 
4. Pour the stock into the pot and bring to a boil. Once boiling, reduce the heat to low and simmer the soup, covered, for 30 minutes or until the cauliflower starts to easily break down. Stir occasionally.
5. Add the coconut milk and stir through. Puree the soup using a hand blender or transfer in batches to a blender and return to the pot. 
6. Add the remaining cauliflower pieces to the soup and season to taste with the lemon juice, salt, and pepper. 

Grilled Jerk Chicken Kabobs with Mango and Avocado Salsa

About two months ago my mother and I attended the annual Eat! Vancouver festival that took place downtown. Unfortunately it feels like from year to year the number of booths and vendors has decreased but still we had a good time. At the end of the day we received a "goody bag" which included a bottle of Jerk flavored marinade.

Earlier this week I decided to try out the marinade by making some grilled chicken kabobs with pinapple and red pepper. The kabobs turned out well, though I did need some help managing the barbeque. However the real star of the show was the mango and avacado salsa that I made to accompany the chicken. It was bright and fresh and perfect for a summer barbeque. In fact my mom liked it so much that I made some more that we just ate on its own with some tortilla chips. I can definitely see myself repeating this meal again, especially since I have another bottle of the marinade at home.

Grilled Jerk Chicken Kabobs with Mango and Avocado Salsa

For the chicken kabobs:

• 1 bottle (270 mL) Jerk marinade
• 1 pinapple, cut into chunks,
• 1 bell pepper, cut into large pieces
• 2 lbs chicken, breast or thighs 
• Bamboo skewers

1. Cut the chicken into bite sized pieces. Pour the marinade overtop the chicken and make sure it is evenly coated. Refrigerate for at least four hours, preferably overnight.
2. Once ready to grill, prepare the kabobs by soaking the bamboo sticks for a few minutes then skewering the chicken pieces as well as pineapple and pepper. I made mine with the pattern of 3 chicken pieces, 1 pineapple, 2 chicken, 1 pepper, 2-3 chicken, 1 pineapple, and 1-2 chicken.
3. While getting the kabobs ready, preheat the barbeque on medium-high heat. Once ready to grill, rub the cut side of an onion on the grates to prevent the chicken from sticking.
4. Place the kabobs on the grill and turn every 2-3 minutes until the chicken is fully cooked through and no pink remains.

For the mango and avocado salsa:

• 1 mango, peeled and cut into bite sized pieces
• 1 avocado, cut into bite sized pieces
• 1 small cucumber, peeled and sliced
• ¼ red onion, finely chopped
• Handful fresh cilantro, chopped
• 1 lime, juiced
• 1-2 tbsp hot sauce (I like to use Frank's Chili and Lime flavor)
• Olive oil
• Salt

1. Combine the mango, cucumber, red onion, and cilantro. 
2. Pour the lime juice and hot sauce on top and drizzle with some olive oil. Mix well.
3. Add the avocado and gently stir in, trying not to mash it too much. Season to taste with salt.

Dolmathes with Avgolemono Sauce

This past weekend was my brother's graduation from high school. Although he hasn't been little for a long time now I still can't believe how grown up he is and that he is moving on to the next chapter of his life. His graduation was on a beautiful sunny Saturday at UBC and we of course took many pictures of the proud graduate in his cap and gown.

The night before we hosted the family for a celebratory dinner. A few weeks ago my mother and I went to an Italian festival and while we were there we happened to stop by a local specialty grocery store and bought some grape leaves. The leaves were already cleaned and preserved in jars within a salty brine.

Our plan was to make a Greek dish called Dolmathes using the grape leaves. This popular dish is usually served as an appetizer and involves rolling some sort of filling, be it the traditional meat or a vegetarian option, in the grape leaves and then simmering them in stock until the filling is cooked through.

At first I was a little nervous because I had never worked with grape leaves before and I didn't know whether they would be difficult to handle. However I was pleasantly surprised with how easy it was to roll the grape leaves around the filling. Also we happened to buy grape leaves that were already de-stemmed so I didn't have to worry about that step either and only had to wash the brine off the leaves before using them.

There were so many grape leaves in the jar we still had extra left over, despite using over 1.5 lbs of ground beef for the filling and stacking the dolmathes in three layers within the pot. The dolmathes turned out great and were a big hit with the family, especially one of my cousins who raved about them and said she ate four in one go!

On a separate note, I recently noticed that my blog is now four years old. Usually I write a little post detailing what has happened in the last year but the truth of the matter is that my blog has taken a bit
of a backseat this past year. I still try new recipes and write about them when I have the chance but I no longer have the blog at the forefront of my thoughts.

I started this blog four years ago based on a friend's suggestion mostly as an entertaining way to keep track of my improvements in the kitchen. I would research many recipes online, always searching for new things to try or new techniques to teach myself. I still spend my free time perusing blogs and websites for recipes, but I'm also much more comfortable in the kitchen and like to experiment with my own creations. I also used to have a "monthly minimum" that I would try to meet but as my life has become more busy I've become more laid back and simply try to do as much as I can given my schedule.

I didn't know when I first started it how much I would enjoy writing my blog and what a great source it would become for new friendships. It's also a good conversation starter when introducing myself and talking about my hobbies. I don't know how long I will keep blogging and what form it may take in the future but for now I'm content with how things are and I will always be glad I followed my friend's suggestion way back when.

Dolmathes with Avgolemono Sauce

Note: Depending on the size of the grape leaves and the amount in the jar, the filling may have to be doubled.

• 1 16 oz jar grape leaves
• 1 lb ground beef or lamb
• 1 cup uncooked rice (presoaked to soften and absorb some liquid)
• ¼-½ cup fresh Italian leaf parsley, chopped
• 1 large onion, chopped
• 1 tsp dried dill
• 1 tsp dried oregano
• 2-3 tbsp olive oil
• Salt and Pepper
• 2 cups chicken or vegetable stock
• 1 lemon, juiced
• ¼ cup olive oil 

1. Mix together all of the ingredients starting with the ground meat through the salt and pepper fo the filling and season to taste. Set aside.
2. Drain the brine from the grape leaves and lay them flat in a large shallow bowl. Soak them for five minutes in hot water then drain and rinse off with cold water. (You may have to do this in batches in order for the leaves to be easier to handle.) Keep the leaves laying in cold water once rinsed.
3. If the leaves have stems, cut off the stems then lay them on a flat surface, with the veins facing up.
4. Place 2-3 tablespoons of filling onto the bottom third of the grape leaf.
5. Roll up the bottom of the leaf to cover the filling, then bring in the sides, and then roll the rest of the way to the top.
6. Place some torn up grape leaves (I used cabbage leaves because I didn't want to waste any of the grape leaves) on the bottom of a large pot. Lay the rolled dolmathes, seam side down, on top.
7. Keep placing each side by side, filling the bottom of the pot in a single layer. Once filled, stack the next layer on top.
8. Once all of the dolmathes have been rolled and stacked in the pot, pour the chicken stock, lemon juice, and olive oil over top. Add enough water so that the dolmathes are covered by about ½" of liquid.
   
9. Put an inverted plate over top to apply some pressure on the dolmathes. Heat the pot on medium-high heat until boiling, then reduce to medium-low and continue to simmer for 35-45 minutes.
10. To check for doneness remove one from the pot and slice in half to make sure the rice and meat have cooked through. The dolmathes can be served warm or at room temperature with the avgolemono sauce. 

To make the sauce:

• 1 cup chicken or vegetable sauce
• 1 lemon, juiced
• 3 egg yolks
• 1 tbsp butter

1. Whisk the egg yolks together with the lemon juice.
2. Add the stock and heat in a small saucepan over medium heat until boiling. Whisk the sauce often so that the egg yolks don't start to cook.
3. Once boiling, reduce to a simmer and add the butter. Continue to heat until the sauce thickens slightly.

Asian Coleslaw

The other day my mother asked me to prepare some chicken for dinner, specifically in a way that my brother would find appealing. Last week, after coming back from Mexico she had requested I make something Mexican-inspired so I made shrimp tacos. Part of the reason why they taste so good is because of the cabbage slaw that goes along with them. My mom was a big fan and asked that I repeat the slaw in addition to whatever chicken dish I made.

I decided to go Asian this time and made a peanut chicken stir-fry with some mushrooms, bell peppers, and snow peas. As a side I made quinoa and also this Asian coleslaw. It was light and refreshing and didn't take long to put together. I have a new found love of all things sesame lately so I particularly enjoyed the dressing that included sesame oil.

Making dinner that day was even more fun because my cousin came over and helped me with it. Although she refused to touch the chicken she did help me by chopping the vegetables and following the recipe to make the peanut sauce. Afterward she reaped the benefits by staying over for dinner while we watched some television together.

Asian Coleslaw

• ½ head purple cabbage, thinly sliced
• ½ head green cabbage, thinly sliced
• ½ cup carrots, grated or thinly sliced
• 1 small cucumber, halved lengthwise, seeded, and thinly sliced
• 1 green onion, chopped
• Handful fresh cilantro, chopped
• 2-3 tbsp black and white sesame seeds
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp fresh ginger, finely chopped
• 1 tbsp lemon juice
• Salt and Pepper

1. In a large bowl combine the cabbage, carrots, cucumber, green onion, and cilantro.
2. In a small bowl, whisk together the sesame oil, olive oil, soy sauce, rice vinegar, honey, ginger, and lemon juice. Allow the dressing to sit for a few minutes to come together.
3. Pour the dressing over the vegetables and mix well to ensure everything is evenly coated. Sprinkle the sesame seeds over top and season to taste with salt and pepper.

Peanut Chicken Stir-Fry

Ever since I started a new job at the beginning of the year I have been working non stop! Between my shifts at my old job and my orientation at the new job it seems like all I have done for the past month is go to work. Although tiring, I am definitely enjoying my new job and the challenges that come with learning a new area of nursing.

One of the drawbacks to working so much is that I have not had any time to bake or cook recently. However last week my mother approached me about preparing some chicken for dinner. She specifically asked that I make something geared toward my brother's tastes and to try and use coconut milk if possible because we had some leftover in the fridge from a previous use.

I immediately decided to prepare the chicken using "Thai-style" flavors as coconut milk is prominent in Thai cuisine. Looking through the fridge and pantry, and based on my prior knowledge of Thai flavors, I quickly made up a marinade on the spot. I also decided to use a trick of coating the chicken in corn starch prior to sauteing it in order to give it a more crispy texture without having to fry it, something I picked up when making general tsaos chicken.

In the end I was quite proud of myself for two reasons. Firstly, my brother confirmed that he enjoyed the chicken and it was just the right amount of crispiness, heat, and peanut flavor. Secondly, I think it speaks to my growing cooking repertoire that I am able to think on my feet and create recognizable dishes without any recipe.

Peanut Chicken Stir-Fry

• 2 lbs boneless, skinless chicken breasts or thighs, cut into strips
• 2 egg whites
• 6 tbsp corn starch
• 1 cup coconut milk
• 3 tbsp peanut butter
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tsp red curry paste
• 1 medium onion, chopped
• 1 large bell pepper, cut into strips
• 1 large zucchini, cut in half and then sliced
• 1 cup baby carrots, cut in half lengthwise
• 2-3 cloves garlic, finely chopped
• 2 tbsp freshly grated ginger
• Olive oil
• Salt and pepper 

1. Whisk together the egg whites and cornstarch. Toss the cut pieces of chicken in the mixture, making sure to coat well.
2. Saute the chicken pieces in a large pan over medium-high heat for about 3-4 minutes on all sides, or until cooked through. Remove from the pan and set aside.
3. While the chicken is cooking, combine the coconut milk, peanut butter, soy sauce, oyster sauce, and red curry paste. Mix well and set aside.
4. Using the same pan, saute the chopped onion over medium heat for 3-5 minutes, or until translucent. Add the garlic and ginger and continue to saute for another minute or until the garlic becomes fragrant.
5. Add the cut pepper, zucchini, and carrots and continue to saute until the vegetables soften a little, about 3-5 minutes.
6. Add the cooked chicken back to the pan and pour the marinade in. Mix well to ensure the chicken and vegetables are evenly coated with the peanut sauce. Reduce the heat to low and allow the mixture to simmer for a few minutes so that it may thicken. 

Taco Cups

My family really loves Mexican food, especially me, my mom, and my brother. When we used to live in the states we ate Mexican food quite often and some of our favorite places included Qdoba and Azteca. However here in Vancouver there doesn't seem to be all that many restaurants offering Latin food so we mostly satisfy the craving by cooking it for ourselves at home. Some personal favorites of mine include fajitas and chicken tortilla soup.

Last week, my parents were away on vacation and I had to cook for myself and my brother. At first I was going to make chicken enchiladas because they're simple, easy, and pack well work work. However my brother complained that I have made enchiladas too many times and he wanted something different. I fulfilled his request by making these taco cups, inspired by my petite lasagnas but with Mexican flavors.

My brother was very grateful that I listened to his request and altered my plans to please his appetite. In fact he ate almost an entire tray (9 taco cups to be exact) in one sitting! He said that the taco cups were even better than the petite lasagnas because it included a lot of meat and cheese. I think another reason why they tasted so great was the use of smoked paprika, a new favorite ingredient of mine. Lately I have found that adding just a hint of smoked paprika into savory dishes brings out a wonderful taste and smell. It's also great because it gives a Mexican flavor without being overly spicy. Based on my brother's enthusiasm, I think it's safe to say these taco cups will become a repeatable favorite.

Taco Cups

• 24 wonton wrappers
• 2 lbs ground beef
• 1 large onion, chopped
• 2-3 garlic cloves, finely chopped
• 1 large bell pepper, chopped
• 1 large zucchini, chopped
• ½ can tomato paste
• 2 tbsp smoked paprika
• 2 tbsp chili powder
• Shredded Mexican cheese blend
• Olive oil
• Salt and pepper

1. Heat some olive oil over high heat in a large skillet and add the ground beef. Cook until no pink is visible then drain the beef and set aside.
2. Using the same pan, heat some new olive oil and sauté the chopped onions over medium heat until translucent, about 3-5 minutes. 
3. Add the garlic and cook for another minute, until fragrant.
4. Add the chopped pepper and zucchini and cook until the vegetables have softened. Once soft, return the beef to the pan.
5. Mix in the tomato paste, smoked paprika, and chili powder. Stir well to ensure everything is coated evenly. Season to taste with salt and pepper and set aside.
6. Spray two muffin pans with non-stick spray and place one wonton wrapper into each well.
7. Divide the beef mixture evenly among the wells, filling almost to the top.
8. Sprinkle the shredded cheese over top of the beef for each well.
9. Bake at 400 degrees Fahrenheit for 10 minutes, or until the cheese on top has melted. Remove from the oven and cool for about 10 minutes in the pan before carefully taking the cups out of the pan.

General Tsao's Chicken

Last week I made Mongolian chicken with broccoli one night for dinner, though I had originally intended to make general Tsao's chicken. I had seen the recipe on my now favorite morning talk show The Chew and wanted to try it out but my mom thought my brother wouldn't like it because of its sweetness. However he later informed me that he is not as picky about sweet flavored meats anymore and was willing to try it.

I'm glad that my brother's taste buds have changed and that he has expanded his appetite because the chicken tasted great and I would have never made it had he not given me the "okay". The cornstarch provides a relatively thick coating which holds on to the sticky sweet sauce. At the same time, this recipe is a lighter version of the traditional dish as there is no deep-frying involved. Together with some fried rice this chicken is sure to hit the sweet spot for Chinese food at home.

General Tsao's Chicken

• 2 lbs boneless, skinless chicken breasts (cut into 1 1/2-inch pieces)
• 2 egg whites
• 6 tbsp cornstarch
• ¼ cup soy sauce
• 2 tbsp sambal
• 2 tbsp honey
• 2 tbsp orange juice
• 1 tbsp sesame oil
• 2 garlic cloves (sliced)
• 2 tbsp grated ginger
• Olive oil 
• Salt and pepper

1. Whisk together the egg whites and cornstarch. Toss the cut pieces of chicken in the mixture, making sure to coat well.
2. Saute the chicken pieces in a large pan over medium-high heat for about 3-4 minutes on all sides, or until cooked through. Remove from the pan and set aside.
3. While the chicken is cooking, combine the soy sauce, sambal, honey, orange juice, and sesame oil. Mix well and set aside.
4. Saute the garlic and ginger for about a minute or until fragrant.
5. Pour the soy sauce mixture into the pan and continue to heat until boiling. Add the chicken pieces to the pan and mix well to coat evenly with the sauce. Season with salt and pepper.

Mongolian Chicken with Broccoli

When it comes to food, Mondays in our household can go either one of two ways: we either have a lot of food leftover from things we cooked on the weekend or we ate everything over the weekend and the fridge is relatively empty. As it happened, this week we fell into the latter category and my mom and I knew we had to cook some food for everyone to eat for dinner/take to work for lunch.

We decided that we would prepare something with chicken, as my parents had recently purchased about a month's supply from Costco, and I suggested something Asian. As my family loves Asian food I wasn't too concerned about needing to go to the store for anything as our pantry is well-stocked with various Asian ingredients.

At first I suggested general tsao chicken, a slightly sticky and sweet Chinese recipe. However my mom pointed out that my brother is not a big fan of sweet in his meat (though he does have the biggest sweet tooth I've ever known...go figure) so instead we went with a Mongolian recipe.

Although the ingredient list is long, the recipe itself is actually quite easy and came together quickly. Of course there were two of us preparing it together so that made the entire process even faster. The original recipe did not include the broccoli but since we had it on hand, and because I love stir-frys with broccoli, we threw it in. My brother of course picked the broccoli out of his portion but I happily ate it (though I did make him eat a few). I also made my asian quinoa slaw as a side and watched my mom happily sneak spoonfuls out of the pan while we cooked the chicken.

Mongolian Chicken with Broccoli

• 1 lb boneless, skinless breasts or thighs, cut into strips
• 1 large broccoli head, cut into pieces
• 1 medium onion, chopped
• 2-3 cloves garlic, finely minced
• 2 tbsp freshly grated ginger (can substitute with 1 tsp ground ginger)
• ¼-½ tsp red chili flakes
• 2 tbsp oyster sauce
• 1 tsp sugar, divided (½ + ½)
• 3 tsp cornstarch, divided (1 +2)
• 4 tsp hoisin sauce
• 1 tbsp soy sauce
• 2 tsp red wine vinegar
• 2 tbsp + 4 tsp water
• Olive oil 

1. Mix together the oyster sauce, ½ teaspoon of sugar, and 1 teaspoon of cornstarch to create a marinade. Pour over the chicken and mix well to ensure chicken pieces are completely coated. Set aside for 15 minutes.
2. While the chicken is marinating, prepare the sauce by combining the hoisin sauce, soy sauce, red wine vinegar, ½ teaspoon of sugar, 2 tablespoons of water, and ground ginger is using. Stir well and set aside.
3. Separately combine the remaining 2 teaspoon of cornstarch with the 4 teaspoons of water. Mix well to dissolve the cornstarch and set aside.
4. In a large skillet, heat the olive oil over medium-high heat and then saute the onions until golden brown. Add the garlic, red chili flakes, and fresh ginger (if using) and cook for another minute until the garlic becomes fragrant. Set aside.
5. Using the same pan, add the chicken and saute until cooked through and the pieces start to brown. Drain any excess liquid from the pan and then add the cooked onion mixture back in.
6. Create a space in the center of the pan and pour in the prepared sauce. Briefly re-stir the cornstarch water mixture then add it to the sauce.
7. Stir the sauce until it starts to thicken then mix it into the chicken. 
8. Reduce the heat to low and add the broccoli. Mix well to make sure the broccoli is well coated with the sauce. Continue to cook for a few more minutes to allow the broccoli to soften slightly.

Optional: The chicken can be garnished with some chopped green onions and sesame seeds.

Baked Fish en Papillote

A few nights ago I decided to finally act upon a cooking technique that I first learned about over two years ago. I had seen it come up a few times on tastespotting.com, my favorite site to browse for recipes, and thought that it sounded intriguing. But somehow it always remained on the back burner until a few weeks ago when my mom and I were watching Food Network and it was featured on Ina Garten's Barefoot Contessa.

The technique that I am referring to is called "fish en papillote" or "fish in paper". Basically the idea is to create a little packet, made of parchment paper, that includes the fish as well as some herbs and seasonings. The fish is baked in the paper packet and the steam that builds up inside allows for the fish to cook slowly and gently, absorbing all of the flavors of the herbs and seasonings inside.

I am so glad that I finally got around to trying this out! This technique is great for a number of reasons. Firstly, there is no strict recipe that needs to be followed...it can be done using any white fish and a number of different herbs and seasonings. I decided to make a somewhat Mediterranean style dinner and used halibut, lemon, capers, rosemary, and spinach. However I think it would also be great with some Asian flavors such as teriyaki, ginger, and soy.

Secondly, the packets can be prepared ahead of time and then refrigerated until ready to bake. For example, I made all of the packets on Friday and we ate some for that night but I saved the rest and baked them the next day when my grandparents came over for dinner. The fish tasted just as good when baked the following day and I put it in the oven straight from the fridge.

Finally, I think the technique is great for easy entertaining and small dinner parties. When the packets are ready and torn open they release a wonderful aroma and look beautiful with the fish inside. Also, the delicious juices are held within the packet and continue to provide fragrance and flavor to the fish.

Everyone in my family enjoyed the fish and I was quite pleased with how it turned out. I still can't believe it took me two years to try it but better late than never!

Baked Fish en Papillote
Note: This is an example of ingredients that can be put into the paper packet, therefore quantities are not important. Just be sure to follow the folding technique so that the paper packets are sealed and no steam escapes.

• Individual white fish fillets (6-8 oz portions)
• Lemon (sliced into rounds, zested)
• Baby spinach
• Fresh rosemary (can substitute with thyme or oregano)
• ¼ cup unsalted butter, room temperature
• 2 tbsp capers, chopped
• Handful flat-leaf parsley, roughly chopped
• 1 garlic clove, finely minced
• Salt and pepper

1. Combine the chopped capers, parsley, garlic clove, and lemon zest with the butter. Mix well until all of the ingredients are integrated in the butter. Wrap in plastic wrap and refrigerate until ready to use.
2. Fold a large piece of parchment paper in half, lengthwise. Make one long cut diagonally along the bottom corner and two shorter diagonal cuts along the top. When unfolded it should resemble a heart.
3. Place a handful of spinach in the center of half the paper heart. Spoon some of the prepared butter on top of the spinach, distributing a few pieces throughout.
4. Lightly season the fish fillet with salt and pepper on both sides. Place the fillet on top of the spinach and then spoon some dabs of butter over the fish.
   
5. Place a slice or two of the lemon on top as well as a half sprig of rosemary. 
6. Fold the other half of the parchment over and starting from the bottom corner make small overlapping pleats all the way around to seal the edges completely. 
7. Repeat with remaining fish fillets. Once ready, transfer all of the packets to a baking sheet and cook at 400 degrees Fahrenheit for about 15 minutes. (Generally about 12 minutes per inch of thickness). The parchment should puff up as the steam builds up inside.
8. To serve, cut a small hole in the center of the packet and gently tear apart to the side. Make sure to tear centrally and lengthwise along the packet so that it stays mostly intact and the juices remain inside.

Afghan Scallion Dumplings

I found this recipe not too long ago and it caught my eye because of its flavor profile. This dish, Aushak, is originally from Afghanistan. Considering that Afghanistan borders Uzbekistan, which is where my family is from, it used ingredients common to my household. However it also had a bit of an Indian feel to it by pairing the slightly spicy scallion dumpling with a cool and refreshing yogurt sauce.

It took me two hours from start to finish to make everything by myself, including prep time and cook time. Of course to simplify things the meat sauce can be prepared ahead of time and the dumplings can be refrigerated until ready to cook.

I really liked the taste of the dumplings and I thought it was interesting considering I have never had scallions be the center of point of a dish. Usually it is used as some sort of garnish with the protein being the star, however in this dish it was the other way around. My mom in particular loved the dish and helped herself to a second serving.

Afghan Scallion Dumplings

For the meat sauce:
Note: My "meat sauce" didn't turn out very sauce like but rather more like a thick consistency. I didn't have a problem with that but to make it more "saucy" extra water can be added.

• 1 large onion, finely chopped
• 1 lb ground beef
• 2-3 cloves garlic, finely minced
• 1 tsp ground coriander
• 1 tsp freshly grated ginger
• ½-1 cup water (I used tomato juice to give even more flavor)
• 3 tbsp tomato paste 
• Olive oil
• Salt and pepper

1. In a large skillet, heat the olive oil over medium-high heat and then saute the onions until golden brown. Set aside.
2. Using the same skillet, cook the ground beef until no longer pink.
3. Add the cooked onions back to the pan as well as the garlic, ginger, and coriander. Mix well to incorporate.
4. Pour the water into the pan (use more if wanting thinner sauce) and reduce the heat to low. Allow the sauce to simmer for 5-10 minutes or until it is your desired thickness. Season to taste with salt and pepper.

For the dumplings:

Note: I was able to make 30 dumplings but it depends on the size of the wonton wrappers.

• 2 bunches green onions, chopped (green parts only)
• 1 garlic clove, finely minced
• 1 tsp red chili flakes
• ½ tsp salt
• ½ tsp pepper
• 25-30 wonton wrappers

1. Combine all of the ingredients for the filling and mix well.
2. Place one tablespoon of the scallion mixture onto the center of a wonton wrapper. 
3. Use your finger to gently brush the edges of the wonton wrapper with water. Fold the wrapper in half, from corner to corner, creating a triangle shape. 
4. Press around the filling to get rid of any air bubbles and seal the edges by pressing them together. If desired, the two outer corners can also be brought together into the center and sealed with a bit of water.
5. Repeat with the remaining wonton wrappers and filling.

For the yogurt sauce:

• 1 cup yogurt
• 1 garlic clove, finely minced
• 2-3 sprigs dill, finely chopped

Combine all of the ingredients together and set aside.

To Assemble:

1. Bring a large pot of salted water to a boil. Once boiling, add the dumplings to the pot and cook for five minutes, or until they are all floating at the surface and the water comes back to a boil.
2. Use a slotted spoon to remove the dumplings carefully from the pot and allow them to finish draining in a colander.
3. Spoon half of the yogurt sauce onto the bottom of a large shallow dish. Place dumplings on top and then the meat sauce around the sides. Pour additional yogurt sauce on top of the dumplings.

Nachos

It's no secret that my family likes to shop and keep our pantry well-stocked with all sorts of food items ranging from canned goods, nuts, chips, crackers, pasta, grains, dried fruit, granola, chocolate...you name it, we probably have it. However occasionally it happens that our pantry becomes too full (generally after a big Costco trip) and we have to go through it and sort that which we don't need/will never use.

Last week, while cleaning through the pantry my mom came across a half-eaten bag of tortilla chips leftover from some picnic. Not wanting to eat them plain, but also wanting to get rid of the bag and not waste the chips we thought it would be a great idea to re-purpose them into nachos. Nachos are wonderful because you can literally put anything you want on the tortilla chips, stick it in the oven, and have a meal ready in ten minutes. Also, depending on what you top them with, nachos can serve as both an appetizer or main course. In my family we tend to put a lot of toppings so they become quite filling and we serve it as a main course, such as a lazy brunch.

Nachos
Note: Generally we put ground beef on our nachos but they can also be prepared using other meats or vegetarian. Also, the recipe below does not have quantities because these are just suggestions...make as little or as much as you want.

• Tortilla chips
• Cooked beef (I used the recipe from my Mexican Beef Lettuce Wraps)
• Diced tomatoes
• Salsa
• Sour cream
• Shredded cheese 

1. Spread a layer of tortilla chips evenly across a baking pan.
2. Top with ground beef, making sure to cover most of the tortilla chips.
3. Spread the diced tomatoes over the ground beef.
4. Use a large spoon to dollop the sour cream and salsa over top. Roughly spread it across so that most of the meat is covered.
5. Sprinkle the shredded cheese over top. (Don't skimp on the cheese...more is better!)
6. Bake at 350 degrees Fahrenheit for about 10-13 minutes, or until the cheese on top is bubbling and the tortilla chips around the edges are crisp.

Chipotle Lime Grilled Chicken

Last week I was feeling inspired by our gorgeous Vancouver weather to prepare chicken outside on the grill. Up until that point my experience with the grill was limited and consisted of about three sporadic attempts made over the last two years. However after watching so many shows on TV promising me that grilling is actually quite easy, and seeing a family friend grill with no problems I decided to give it a go.

Well let me just say that grilling may come easily to all of those people but it surely doesn't for me. I think the problem was that I didn't know how to properly position the chicken pieces on the grill and while some turned out fine, others stuck to the grates and in the process of flipping the pieces I managed to rip them to shreds. There was also the problem that some became overcooked and dry while others were moist and juicy.

My saving grace became the chimichurri sauce I prepared to spoon on top. It was quite strong tasting, composed of cilantro, parsley, red chili flakes, and garlic, and managed to mask some of the drier pieces. The marinade itself also tasted good, at least on the juicy pieces that weren't overcooked, and had a pleasant balance between the smokey chipotle and fresh lime juice. In the future, I think I may just pan-fry or bake the chicken rather than grill it...or find someone who knows how to use the grill better than me.

Chipotle Lime Grilled Chicken
Note: Due to my lack of grilling experience, I adapted the recipe for chicken skewers as those seemed to turn out better than directly grilling the chicken.

• 2 large boneless, skinless chicken breasts or 15 thighs, cut into pieces
• 1 cup sour cream or yogurt
• 2 limes, juiced and zested
• 2 tbsp Frank's Red Hot Chile 'n Lime sauce
• 1 tbsp Chipotle sauce
• 2 tsp salt

For the chimichurri sauce:
Note: This sauce is very versatile and can be served alongside steak, chicken, or fish.

• ½ bunch cilantro
• ½ bunch Italian flat-leaf parsley
• 5-6 cloves garlic
• ¼-½ tsp red chili flakes
• ¼ cup red wine vinegar
• ¼ cup olive oil
• Salt and pepper to taste 

1. Combine the yogurt/sour cream, lime juice and zest, hot sauce, chipotle sauce, and salt and mix well to create the marinade.
2. Add the chicken pieces. Cover and refrigerate for at least 2-3 hours, though preferably overnight to allow the chicken to absorb more flavor.
3. Once ready to grill, skewer the chicken pieces onto slightly damp bamboo skewers. Place chicken on pre-heated grill over medium-high heat. Make sure to leave some space between the skewers so as not to overcrowd the chicken. Grill for about 15-20 minutes, making sure to rotate the skewers so that all sides are consistently cooked. The chicken will be done once no longer pink inside or the internal temperature has reached 165 degrees Fahrenheit.
4. Meanwhile, combine all of the ingredients for the chimichurri sauce in a food processor and blend until smooth. Adjust to taste with salt and pepper.

Lahmacun

I originally intended on trying this recipe two months ago but several things got in the way and I didn't have a chance to get around to it until last week. This recipe is for a Turkish flatbread called Lahmacun, which is kind of similar to a thin crust pizza except for the fact that it features a lot of meat and no cheese. The idea is to create a vegetable/spice mixture that is added to ground meat and spread in a thin layer over some dough.

The recipe I found was quite simple and claimed that the flatbreads could be baked in a matter of minutes on the grill or a flat-top. When my mom and I tried to bake the first one on the flat-top it created a big mess and we couldn't figure out how to make the top bake through, so for the rest we switched to the oven.

It was definitely time consuming not because it was difficult, but rather because we didn't have enough room in the oven to bake more than two at a time, therefore extending the baking into an hour long process. However I think the finished product was worth it in the end. The lahmacun had a pleasant meaty/tomato flavor and we topped it with some hot sauce and tzatziki for an extra spice and creaminess. I think in the future I might add some red chili flakes and possibly chili powder to the spice mix just to give it some extra heat.

The lahmacun was also convenient to have on hand the next day and simply reheat in the oven, especially when my brother came home super hungry (his usual state) looking for something to eat. Of course being the meat and cheese lover that he is, he added slices of sausage and sprinkled cheese on top. By that point it turned into a thin crust meat lover's pizza, which I guess suited him just fine.

Lahmacun

For the dough:

• 5 cups flour
• 1½ cup of milk
• ¼ cup vegetable oil
• 3 tsp salt
• 1 tsp sugar
• 1 package insant yeast (10 grams)

1. Combine all the ingredients for the dough in a bowl or stand-mixer. 
2. Kneed or mix the dough for about five minutes until it comes together. (My dough was a little dry at first and I had to add a little extra water).
3. Cover the dough loosely with a towel and set aside for at least two hours in a warm place for it to rise.

For the meat: 

• 1 lb ground beef
• 1 red bell pepper
• 2 large tomatoes
• 1 large onion
• 1 tbsp tomato paste
• 2 tsp paprika
• 1½ tsp cumin
• 1½ tsp ground black pepper
• 2 tsp salt
• ¼-½ bunch Italian flat-leaf parsley
• ¼ cup olive oil

1. Combine the bell pepper, tomatoes, onion, and parsley in a food processor and mix until completely well mixed.
2. Add the vegetable mixture, along with the spices, tomato paste, and olive oil, to the ground beef. Use your hands to mix thoroughly.

To assemble:

1. Depending on how many you want and the size, tear a large chunk (about the size of a tennis ball) from the dough. 
2. Keep the remaining dough covered while rolling out the torn chunk as thin as possible (about two millimeters thick).
3. Top the rolled dough with a thin layer of the meat mixture, spreading it evenly over the entire surface.
4. Bake the lahmacun for 5-10 minutes (depending on the size and thinness of the dough) at 425 degrees Fahrenheit. Repeat with the remaining dough and meat.

Note: Based on my experience of tennis ball-sized chunks, we made six lahmacuns which turned out to be approximately the same size as a large serving plate. Obviously the number and size will vary depending on how big the torn off dough is. Also, we realized they tasted best when they were hot out of the oven, so don't be afraid to dig in to the first one while making the rest.

Perogies

Last week my mom and I were in the store and I saw a perogy press mold. I begged my mom to buy it, claiming that I would use it right away. My mom gave in because she said she remembered how her family used to have a similar one when she was a little girl and started to recall some of her childhood memories in the kitchen. The fact that it was on sale also helped.

True to my word I used the perogy mold later that same week. Earlier that day I had visited my grandmother for lunch and told her of my intentions to make fresh perogies, or as we call them in Russian "varyeniki", from scratch. In a conversation with my mother the next day, my grandmother said she could tell that physically I was present but mentally I was thinking all about the perogies...which was totally true.

The concept of the perogy mold was good: make the dough, roll it out and cut into strips, press into the mold, fill each cavity with the filling, lay a second sheet over-top, and then use a rolling pin to apply pressure and seal the perogies. Then pop out the finished product and BAM... six perogies all at once. The problem was that the mold was not well designed and the perogies were not as easy to seal and pop out as they should have been. The mold itself was not heavy, therefore it tended to slide on the counter when using the rolling pin. Also, the ridges were not as pronounced as they should have been, meaning that after using the rolling pin we still had to use our fingers to apply pressure on specific parts of the mold for the perogies to properly seal. Despite our initial difficulties we eventually got the hang of it and admitted that there was a certain convenience to being able to make and fill six perogies at a time, even with the flaws in the mold.

We used a traditional potato and onion filling, with a few select ones having cheese as well for my brother's sake. After boiling them off, we also pan-fried them for an extra crunch and served them with caramelized onions and sour cream. Personally I have always loved perogies and was really proud of the finished product. More so, I was happy to spend the time in the kitchen with my mom knowing that she had done the same with her mom when she was a young girl.

Perogies
Note: It is best to make the filling first and allow it to cool while making the dough because it cannot be hot when making the perogies, otherwise it will melt the dough. This recipe makes approximately 36 perogies.

For the dough:

• 3 cups flour
• 1 tsp salt
• 1 large egg
• ¾ cup water
• 2 tbsp oil

1. Combine the flour and salt and set aside.
2. Whisk together the egg, water, and oil. Stir into flour mixture, adding up to 2 tbsp more water if needed to make a soft, but not sticky dough.
3. Knead the dough on a lightly floured surface about 10 times, or until it is smooth. Cover with plastic wrap or a damp towel and allow it to rest for about 10 minutes.

For the filling:

• 1 lb potatoes, peeled and cubed
• 2 medium sized onions, chopped
• Olive oil 
• Salt and pepper

1. Place the potatoes in a large pot and cover with water. Add salt and bring to a boil. Reduce heat so that water is gently boiling and cook potatoes for 10-15 minutes, or until the pieces can be easily pierced with a fork. 
2. Drain the water from the potatoes and mash well so that no chunks remain.
3. While the potatoes are boiling, pour some olive oil into a large pan and saute the onions over medium heat until deep golden in color and caramelized.
4. Combine ¾ of the onions with the mashed potatoes and season to taste with salt and pepper. Reserve the remainder to serve with the finished perogies.  

To assemble and cook:
Note: The assembly instructions are based on making each perogy one at a time, without the use of any tools or molds. Although not necessary, pan-frying the perogies at the end makes them taste even better and I would highly recommend it.

1. Divide the dough into quarters and work with one portion at a time, keeping the rest covered with a towel.
2. Roll the dough out onto a lightly floured surface until almost translucent.
3. Using a 3" round cutter, cut the dough into rounds and place approximately 1 tsp of filling on each round.
4. Lightly moisten the edge of half of the round with water. Fold over the filling and pinch edges together to seal.
5. Place finished perogy on a flour-dusted cloth or plate and cover with a towel to prevent from drying out. Repeat with the remaining dough and filling.
6. In large pot of boiling salted water, cook the perogies, in batches and stirring gently, until floating and tender, about 5 minutes. Use a slotted spoon to remove to a colander to drain.
7. If desired, melt a little bit of butter in a pan and quickly fry the perogies, about 5-8 minutes on each side, until golden brown. Serve with reserved onions and sour cream.

Thai Style Twice Baked Sweet Potatoes

When I told my mom last weekend that I was desperate to make this dish because I had the recipe bookmarked since November she laughed at me. I believe her exact response was, "Let this be your biggest problem." I understood her mockery and laughed alongside her but nonetheless I was determined to test the recipe and informed her that I was going to prepare it during the week regardless of whatever other food we already had in the refrigerator.

Once I made the dish and fed it to my mom and brother I finally felt good being able to cross it off my list of "recipes to try". Unfortunately the baked potatoes did not receive as good of a review as I was hoping; my brother typically doesn't like potatoes so I wasn't expecting much from him but I thought my mom would enjoy the dish. After eating the baked potato she said that she liked the Thai flavor but it was too sweet. Personally I enjoyed the sweetness, not surprising given my love of yams and sweet potatoes, but I could see her point and agreed that it was a little overwhelming considering how big each potato was. Next time I think I will try using russet potatoes and see if it receives a better reaction.

Thai Style Twice Baked Sweet Potatoes
Note: The sweet potatoes can be baked ahead of time and then the insides scooped out for the filling later.

• 3 large sweet potatoes, washed and scrubbed clean
• 2 red bell peppers, chopped
• 1 medium-sized onion, chopped
• 4 cloves garlic, minced
• 1-1.5" chunk fresh ginger, minced
• ⅓ cup coconut milk
• 1 lime, zested and juiced
• ½ lemon, juiced
• 3 tsp Thai red curry paste
• ¼-½ bunch cilantro, chopped
• 4 green onions, chopped 
• Olive oil
• Salt and pepper

1. Rub a little bit of olive oil onto the sweet potatoes and wrap each one tightly in aluminum foil.
2. Bake at 375 degrees Fahrenheit for 60-90 minutes, depending on their size, or until they can be easily pierced with a fork. 
3. Remove from the oven and once cool enough to handle slice each in half and scoop out the flesh, leaving about ¼" around the sides. Set the flesh and skins aside.
4. In a large skillet, heat up the oil over medium heat and saute the chopped onions until translucent, about 3-5 minutes.
5. Add the garlic and ginger and saute for another 30 seconds-1 minute, or until it is fragrant.
6. Add the chopped bell peppers and continue to cook until the vegetables soften, about 5 minutes. Remove from the heat and set aside to cool slightly.
7. Add the coconut milk, lime zest and juice, lemon juice, and red curry paste to the sweet potato flesh and mash until smooth and no lumps remain.
8. Stir in the sauteed pepper mixture and then the green onions and cilantro. Mix well and season to taste with salt and pepper.
9. Lay the sweet potato skins, skin side down, onto a lightly greased baking sheet (or covered in aluminum foil) and fill generously with the mixture. If you want, wet hands slightly and smooth out the tops to create little mounds.
10. Put the sweet potatoes in the oven with the broiler on and leave inside for 2-3 minutes, or until the filling is heated through and the top becomes slightly dark and charred. Be careful not to over broil!

French Fraisier Cake

Already a year has flown by and once again I found myself celebrating my birthday with my friends and family. This year the celebrations were postponed by a week because I was working at the hospital, though on the day of my birthday I was able to go out to a nice Italian restaurant with my immediate family. We enjoyed a lovely dinner and I was reminded how special each and every person in my family is to me and how much I cherish the warm wishes and speeches they gave.

When it came to celebrating with my friends I invited everyone over for a pizza making party. I set out pre-made crusts and sauce, as well as a variety of toppings, and everyone made their own pizza. The evening actually provided a great opportunity for everyone to catch up as we are all in our last practicum at different hospitals and no longer see each other in school. Also, with graduation only months away we have fewer occasions during which we can all get together.

Just as in the past, I made my own birthday cake and looked forward to showing it off to all my friends. At first I had a hard time deciding on what to make...I wanted it to be different than what I have made before and learn something new. I also wanted something fruity because spring time always makes me crave fruits. When I saw this recipe for a French fraisier cake, which translates to French strawberry cake, I knew I hit the jackpot. I loved how elegant the cake looked with the strawberries all along the side. It also involved a new technique in order to create the visual effect.

This cake truly stood up to its name as I used two pounds of strawberries in total, from the outside

decoration to the filling. Despite its beautiful appearance it was not easy to slice but luckily my friend was able to help me and made sure I got a good picture. Another friend whose father owns a bakery gave me a helpful hint and suggested that next time I freeze the cake for a little bit prior to serving so that it is easier to cut. As I make more layered cakes I have noticed I have this problem quite often so I think I will try out her suggestion next time.

Even with all the slicing difficulties I am still quite happy with the end result. The cake looked beautiful and it tasted great too. I was actually surprised at how pronounced the lemon flavor of the cake itself was considering how many strawberries were in the cake. However the lemon and strawberry played wonderfully against each other and the vanilla pastry cream added extra sweetness. My friends were impressed and I was happy to have met their expectations.

French Fraisier Cake
Note: I used vanilla pastry cream for the filling (recipe found here) and topped the cake with a light layer of whipped cream

For the Meyer lemon genoise cake:

• 1 cup flour
• 2 tbsp butter, melted
• 4 large eggs, room temperature
• ½ cup + 2 tbsp sugar
• 2 Meyer lemons, zested

1. In a heatproof bowl, whisk together the eggs and sugar over a saucepan of lightly simmering water. Whisk constantly and continue to heat until the mixture is lukewarm to the touch, about 3-5 minutes.
2. Remove mixture from the heat and beat on high speed until it has cooled and tripled in volume, about 3-5 minutes. It should look like softly whipped cream and form ribbons and fall back upon itself when lifting the beaters.
3. Fold a quarter of the egg mixture into the melted butter to lighten it. 
4. Add the lemon zest to the egg/butter mixture then fold back into the rest of the egg mixture.
5. Sift a third of the flour onto the egg mixture, then gently but quickly fold together.  Repeat in thirds until the flour has been incorporated.  
6. Gently pour the batter into a well greased 9" cake pan and bake at 350 degrees Fahrenheit for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and cool for 10 minutes, then remove from the cake pan and let cool completely. 

For the simple syrup:

• Juice of two Meyer lemons
• ⅓ cup sugar
• ⅓ cup water 

Combine all of the ingredients in a small saucepan and bring to a boil. Remove from the heat and cool completely before using.

To assemble:
Note: I lined the sides of the pan with plastic wrap before assembling so that nothing would stick and it made for a very clean presentation.

• Meyer lemon cake from above
  
  
• Meyer lemon simple syrup from above
• Vanilla pastry cream
• Whipped cream
• 2 lbs strawberries

1. Slice the genoise cake in half. Place the bottom half in the bottom of a 9" springform pan.
2. Using a pastry brush, soak the cake with half of the simple syrup, making sure it is moist.
3. Pick out about 12-15 strawberries of the same height and slice in half. Use them to line the perimeter of the cake, with the sliced side facing out. Make sure they are close together and can stand up on their own.
4. Use half of the pastry cream to pipe a ring on top of the cake and then in between each strawberry, making sure to fill in any gaps of air. Use a spatula to spread the cream evenly across and between the strawberries.
5. Cut the remaining strawberries into bit sized pieces and place on top of the pastry cream. Pipe the remaining pastry cream on top and spread over the strawberries.
6. Place the second half of the cake on top and press firmly down. Brush the cake with the remaining simple syrup.
7. Top the cake with the whipped cream and some strawberries as a garnish. Although not necessary, I recommend refrigerating or semi-freezing the cake so that the layers have time to set.
8. Once ready to serve, remove the outside of the pan and peel away the plastic wrap. 

Mexican Beef Lettuce Wraps

I made this dish for dinner a couple of nights ago for several different reasons. Firstly, my mom and I had decided to make moussaka, something we hadn’t done in a very long time, and had some leftover ground beef. Also, we had a whole bunch of mushrooms that needed to be used up somehow so I needed to make something that would incorporate them. Most importantly though, I needed to make something that I could post in order to meet my personal monthly quota that I set for myself when I first started the blog. 

Originally I was going to make beef lettuce wraps in an Asian style, as I had done previously, but since I needed a new recipe I decided to create a Mexican version. I made up the recipe completely on the fly and used flavors and spices that I thought would give the dish a Mexican feel. I paired the beef with a corn, pepper, and bean salad somewhat adapted from my Southwest quinoa salad just without the quinoa.

To my surprise the dish was met with much more enthusiasm than I expected, considering how randomly I threw it together. I couldn’t find the right type of lettuce at the grocery store so we actually ended up using cabbage leaves as the wrapping vessel. My mother actually pointed out that the dish was Passover friendly because it didn’t use a flour tortilla for the wrapping, something I hadn’t even considered while making it. 

In the end I was quite pleased with myself as I saw how much everyone enjoyed dinner that night. I think that it was so successful because it truly had a Mexican flavor to it, something I achieved by using a couple of tablespoons of Chipotle sauce. It’s extremely spicy, so I wouldn’t recommend using too much, but just a little bit goes a long way and can really bring that familiar Mexican taste to any dish. 

Mexican Beef Lettuce Wraps

Note: For the accompanying salad follow, double the quantities of the ingredients from the southwest quinoa salad but omit the quinoa. 

1.  Heat some olive oil over high heat in a large skillet and add the ground beef. Cook until no pink is visible then drain the beef and set aside. 
2. Using the same pan, heat some new olive oil and sauté the chopped onions over medium heat until translucent, about 3-5 minutes. 
3. Add the garlic and cook for another minute, until fragrant. 
4. Add the chopped mushrooms to the pan and mix well to incorporate. Continue to cook until the mushrooms soften and brown.
5. Return the cooked beef to the pan and mix into the mushrooms and onions. Add the ground cumin, coriander, chipotle sauce, and salsa and mix well throughout.
6. Adjust the seasoning with salt and pepper and add some extra chipotle sauce or salsa if desired.
7. Serve alongside the corn, pepper, and bean salad as well as any lettuce that can act as a cup for filling, such as bibb or butter lettuce.