Blueberry-Mango Salsa

A fruity salsa for grilled fish, chicken, tacos, or an appetizer with chips is found in many places in Mexico and the U.S. Don't forget the jalapeños, or not!

Makes +2 cups (+260 g)

Severs 6

~Use organic ingredients as much a possible.~

chopped red onion

1/4 cup (160 ml) lime juice

dash of red chili flakes or deseeded minced jalapeño to taste

1 ripe mango, peeled, pitted and diced small

1 cup (130 g) blueberries

1 diced avocado

1 Tbs. (15 ml) olive oil

chopped cilantro or parsley

optional: 1/2 cup (65 g) black beans, drained

uno 1. Mix the lime juice and chili flakes.

dos 2. Sit for 5 minutes.

tres 3. Mix the rest of the ingredients together.

cuatro 4. Stir in the lime juice.

cinco 5. Serve over fish or chicken, in tacos, or set out for an appetizer.

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Stuff Peppers with Bison and Beans

Bison has less fat than beef. Feel free to substitute with your favorite organic ground meat. 

Serve 4

Preheat the oven to 400ºF (200ºC)

Adjust the spices to taste.

1 Tbs. (15 ml) avocado oil 

1 cup (130 g) organic: chopped onion and canned black beans (rinsed and drained)

1 Tbs. (15 g) organic tomato paste

minced organic garlic

1 pound (455 g) ground, grass feed bison

14 1/2 ounce can (400 g) organic diced tomatoes

1 Tbs. (6 g) each: chili powder and oregano

1 tsp. (2 g) ground cumin

4 large organic bell peppers

1/2 cup (65 g) (dairy-free) crumble cheese

chopped cilantro or parsley for garnish

1. Heat the oil over medium heat.

2. Sauté the onions for 5 minutes.

3. Stir in the tomato paste and garlic. Cook about 1 to 2 minutes.

4. Add the meat and brown.

5. Add the diced tomatoes and black beans.

6. Season with the spices.

7. Remove from the stove.

8. Cut the peppers in half lengthwise.

9. Scoop out the core and seeds.

10. Place on a baking sheet, cut side up.

11. Spoon the mixture into the peppers. Cover with foil.

12. Bake for about 25 minutes.

13. Remove and top with cheese.

14. Return to the oven and cook, uncovered, for 10 minutes.

15. Remove and garnish the tops.

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Stuffed Kaboha Squash

The dish is from Mexico or Peru, with a touch of cocoa and a hint of chipotle, top off with dish of fresh tomatoes and you have one great dinner.

Kabocha Rellena (Spanish)

Serves 6

preheat the oven to 400F (200C)

Kabocha:

1 organic kabocha squash, about 4 pounds (1.820 g)

2 Tbs. (30 ml) organic coconut oil, melted

14 ounce (400 g) organic black beans, inside and drained

1 organic ripe avocado, diced

3 organi green onions, thinly sliced

1/4 cup (60 ml) (dairy-free) yogurt

chopped cilantro or parsley

optional crushed chilies

uno 1. Cut the squash in half, lengthwise, and scrap out the seeds.

dos 2. Cut each half into 3 wedges.

tres 3. Place on parchment-lined baking sheet and brush inside with melted coconut oil.

cuatro 4. Bake for 30-45 minutes, or until it is tender when pierced with a fork.

Salsa de tomate:

1 Tbs. (15 ml) organic coconut oil

1/2 diced organic sweet onion

2 large organic garlic cloves, smashed and minced

14 ounce (400 g) (fire-roasted) dice tomatoes, save the juice

2 dried pitted organic dates

1 Tbs. (15 g) each: tahini or cashew butter and chipotle pepper

2 tsp. (10 g) cocoa powder

1 tsp. (5 g) each: cinnamon and dried thyme

little Himalayan salt

juice of 1 organic lime

cinco 5. Sauté onions in oil.

seis 6. Add garlic for a minute.

siete 7. Stir in the tomatoes with the juice.

ocho 8. Simmer for 5-10 minutes.

nueve 9. Purée until smooth but a little chunky.

diez 10. Sit aside and cover to keep warm.

Ahora (now):

once 11. When squash is baked, remove, place wedges on serving plates.

doce 12. Drizzle with the tomato sauce.

trece 13. Scatter with black beans, dice avocado, and green onions.

catorce 14. Dollop of yogurt, some cilantro/parsley, little lime juice, and pinch of chilies.

!Buen Provecho!

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Mexican Turkey Casserole (Crockpot)

Mexican food has lots of flavors but can be time consuming. But prepare it in a crockpot saves time for other fun actives.

Cazuela de Pavo (Spanish)

Serves 8

Adjust the spices to taste.

1 Tbs. (15 ml) olive oil

1 pound (455 g) organic ground turkey

1 diced organic yellow onion

1 cup (130 g) each organic: uncooked quinoa (is GF), corn kernels, and (DF) shredded cheese

15 ounce (430 g) each organic: black beans, drained and rinsed and fire-roasted diced tomatoes keep the juice

2 1/2 cups (325 g) organic enchilada sauce

2 organic bell peppers of different colors

1 Tbs. (15 g) cumin

2 Tbs. (30 g) chili powder

1 tsp. (5 g) each: ground cloves, (Mexican) oregano, garlic powder, black pepper

1/2 cup (120 ml) water

toppings: organic

• chopped cilantro
• diced avocado
• chopped green onions
• (DF) sour cream 
• (DF) yogurt
• lime juice

uno 1.  Heat the oil over medium high in a skillet.

dos 2. Add the turkey and onions. Cook, stir until the turkey is not pink, about 5 minutes. Add to the slow cooker.

tres 3. Add the rest of the ingredients, except the cheese and toppings, in the slow cooker. Stir, cover. Cook on HIGH 2 1/2-3 hours or LOW 5-6 hours.

cuatro 4. Remove the lid and stir. Taste and adjust any seasonings. 

cinco 5. Stir in 1/2 cup (65 g) of cheese.

seis 6. Sprinkle the rest of the cheese on top.

siete 7.  Cover and cook on HIGH until the cheese melts, about 10-15 minutes.

ocho 8. Serve hot with the toppings on the side.

nueve 9. Store leftovers in the refrigerator or freeze. Reheat in the oven at 35oF (175C) or in the microwave.

Try some of the other turkey recipes:

https://veggiefernandezs.blogspot.com/search/label/turkey

or Latin American dishes:

https://veggiefernandezs.blogspot.com/search/label/Latin%20American

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Spaghetti Squash Casserole à la Mexican

Spaghetti squash is also called "noodle squash or vegetable spaghetti". It originated in the countryside of northern Manchuria, China and introduced into Japan in 1920s. 

Now, add some black beans and corn, queso fresco...= a Mexican dish

 

Cazuela De Calabaza Espagueti

a la Mexicana (Spanish)

Serves 4

Preheat the oven to 375F (190C)

1 organic spaghetti squash, cut in half lengthwise and remove the seeds

3 Tbs. (45 ml) olive oil

3 minced organic garlic cloves

1 tsp. (2 g) each: cumin and paprika

rinsed organic black beans

frozen organic corn

organic cherry tomatoes cut in half

minced organic scallions

1 jalapeño chile, stemmed, seeded, and minced or cayenne pepper

1 organic avocado, cut into bite size pieces

queso fresco or other type of (dairy-free) cheese

organic lime wedges

uno 1. Place the oven rack in the middle.

dos 2. Spray the baking sheet with an oil spray.

tres 3. Brush cut sides of the squash and place them side down on the baking sheet.

cuatro 4. Bake from 40 to 45 minutes.

cinco 5. Remove, flip over and let them cool for about 20 minutes.

seis 6. In a microwave bowl, combine the garlic, paprika, cumin, and 2 Tbs. (30 ml) oil.

siete 7. Microwave for 30 seconds.

ocho 8. Stir in the corn, beans, tomatoes, minced scallions, and jalapeños. 

nueve 9. Use a folk to scrape the squash into strands over a bowl with the corn mixture.

diez 10. Stir and then spread the mixture into a baking dish. Cover with foil and bake 20-25 minutes.

once 11. Remove and sprinkle with avocado, cheese, and sliced scallions.

doce 12. Serve with lime wedges.

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