PopSugar

Healthy Cinco de Mayo Recipe: Addictive Sweet Potato Burritos

FitSugar — Tue, 05 May 2009 09:00:00 -0700

Happy Cinco de Mayo! For many of us, the holiday provides a reason to enjoy delicious Mexican food. I'm a sucker for the spicy cuisine, but it's not always the healthiest fare. Ramp up the nutritional content of your dinner by complementing your chips and salsa with a healthier main dish. These filling sweet potato burritos offer a traditional flavor kick with the added benefit of vitamin-rich ingredients.

This recipe is flexible to suit your personal taste preferences. I substituted black beans for the kidney beans in the original recipe, opted for whole wheat tortillas instead of flour ones, used yams instead of sweet potatoes, and went light on the shredded cheese. My burritos were dressed in salsa and avocado with a side of light sour cream, but the options are endless. Make this a vegan dish by withholding the cheese and sour cream.

To get this healthy Cinco de Mayo recipe, read more.

Addictive Sweet Potato Burritos
Allrecipes

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.

Bake for 12 minutes in the preheated oven, and serve.

Makes 12 burritos. May be made ahead of time, individually frozen, and heated.

Print recipe with images | without images

Health Confessional: Share It and Move On

FitSugar — Mon, 29 Sep 2008 12:00:00 -0700

Confessing my health and fitness slip-ups to you guys make me feel human again, especially after reading everyone else's confessions. I've got a new one to make . . .

Here at the Sugar HQ, we have taco day. This means we all chow down on yummy tacos, chips, quesadillas, and more. Last taco day, I think I went a little overboard. Instead of sticking to filling one plate with all the goodies, I decided to completely ignore my own best intentions and go for two plates. I'm not saying I went back for seconds, no that would have seemed better. Rather, I piled two dinner-sized plates with food and took them back to my desk and ate until they were both empty. I felt super sluggish afterward and have learned my lesson. From now on, taco day is a one-plate affair.

So there you have it, I've told you mine, now you tell me yours. Got anything you need to get off your chest? Share your health blunders below and I promise you'll feel better. We all are human, and we all make mistakes, and we all move on.

Source

Quiz: Taco Bell's Volcano Taco

FitSugar — Thu, 18 Sep 2008 09:00:00 -0700

I had so much fun quizzing you all on Wendy's Baconator, I thought I'd "think outside the bun" for this quiz. Taco Bell's menu features a new item, the Volcano Taco. It comes with lava cheese sauce and a red hot colored taco shell. Let's see how this fiery item measures up nutritionally.

Take the quiz

Holy Guacamole: Tips for Eating Mexican

FitSugar — Tue, 12 Aug 2008 03:30:00 -0700

Mexican food is not only one of my favorites, but my kids love it as well – a working mother's dream come true. While beans, a staple of the Mexican diet, are super healthy a super burrito is not. Here are my tips on how to eat healthy and low cal when eating foods from south of the Rio Grande.

Avoid refried beans - that creaminess comes at a caloric price. Choose black beans or whole pinto beans instead.
Go grilled - Choose lean meats like pollo asado (grilled chicken) or grilled fish. The sauces in Mexican food can add on unwanted calories and fats.
Salsa not sour cream - Salsa is fat free and flavorful making it tasty a substitution for saturated fat and calorie laden sour cream or crema.
Set a chip limit - As much as I love corn chips, they are fried in oil and loaded with calories. Grab a handful and limit yourself to that handful. You can always request no chips with your order too.

To see if you should order corn or flour tortillas, just read more.

Choose corn - Corn tortillas are smaller than flour tortillas, which will help keep your portions smaller. Corn tortillas generally have more fiber and are closer to a whole grain product than tortillas made from white flour.
Ditch the tostada - Order your taco salad without the fried tortilla. Those "edible" bowls are chock full of fat and empty calories.
Choose avocado - Some restaurants add ingredients like mayo to their guacamole. If you suspect this is the case, order whole avocado on your burrito. Ditch the cheese on your next burrito and just go avo instead since it has fiber and heart healthy monounsaturated fat.

Your best low cal option is a chicken fajita meal with extra veggies or grilled chicken tacos with black beans. Just remember that drinking alcohol can lower your willpower and make those tempting chips that much easier to eat, so reconsider ordering that margarita or Corona.

Source

Moe's Southwest Grill Breakdown

FitSugar — Fri, 20 Jun 2008 05:30:00 -0700

When I'm on the road and in need of quick meal, I sometimes stop at Moe's Southwest Grill. It's like a Mexican version of Subway - you pick a type of burrito, taco, fajita, salad, or quesadilla, and then you choose exactly what goes in it (and you can watch them make it too). They use fresh veggies, but they don't use lard. Plus the meat is grilled right there. The food tastes great and seems healthy, but after looking at the caloric content of The Homewrecker and the Triple Lindy, I am happy that I split a burrito with my hubby.

To see the breakdown read more.

Menu item	Calories	Total Fat (g)	Saturated Fat (g)	Cholesterol (mg)	Sodium (mg)	Carbs (g)	Protein (g)
Homewrecker (burrito made with 12 in. flour tortilla, grilled chicken, black beans, rice, sour cream, cheese, lettuce, guacamole, pico de gallo)	890	33	14.8	120	2645	93	46
Triple Lindy (burrito made with 12 in. flour tortilla, ground beef, pinto beans, rice, cheese, guacamole, pico de gallo)	835	31	11.5	83	2735	94	38
Joey Bag of Donuts (burrito made with 12 in. flour tortilla, grilled steak, black beans, rice, cheese, and pico de gallo)	740	23	9.5	90	2300	86	44
Art Vandalay (burrito made with 12 in. flour tortilla, pinto beans, rice, cheese, sour cream, guacamole, and pico de gallo)	755	27	13.3	60	2225	93	25
Overachiever (taco made with 6 in. flour tortilla, grilled chicken, pinto beans, cheese, guacamole, lettuce, and sour cream)	353	14	6.9	60	1063	30	21
Unanimous Decision (taco made with crispy corn shell, black beans, cheese, guacamole, pico de gallo, sour cream, and lettuce)	240	12	5.6	30	523	21	9
The Funk Meister (taco made with crispy corn shell, ground beef, black beans, cheese, pico de gallo, and lettuce)	263	13	4.8	41	568	20	15
John Coctosan (quesadilla made with 10 in. flour tortilla, grilled chicken, pinto beans, cheese, sour cream, and pico de gallo)	780	37	18.8	150	1925	59	48
Close Talker (salad made crispy taco bowl, grilled chicken, black beans, cheese, pico de gallo, lettuce, sour cream, black olives, cucumbers, and chipotle ranch)	1030	68	14.8	98	2130	67	41

Nope, that last one is not a mistake. Talk about an unhealthy salad. Well, as disappointing as this info was, it's a great reality check. Just because something seems to be made with pretty basic ingredients, unless you make it yourself, you have no idea how much salt and fat it actually contains. I'll still frequent Moe's in a pinch, but definitely won't make a habit of it.

US Immigration Has Influenced Sales of Ethnic Foods

YumSugar — Fri, 16 Oct 2009 10:45:16 -0700

Tonight, I'm cooking curry - and it looks like I'm not the only one. Sales of ethnic foods have hit an unprecedented high of $2.1 billion this year. According to market research firm Mintel, this segment has increased by more than 17 percent in the last five years.

Mintel conducted a survey in which "ethnic food" encompassed Asian and Mexican products, as well as other ingredients such as chutneys and noodles. Mexican food comprises the largest percentage of purchases at 62 percent, but Indian and Asian foods have each grown 11 percent between 2006 and 2008. The cause? More than a million immigrants have become permanent legal US residents since 2005, "piquing Americans' interest in new cuisines," according to a Mintel analyst.

Perhaps the staggering sales numbers and statistics will prove to be an auspicious sign; incidentally, today happens to also be World Food Day. Have Americans' palates become more open to the culinary ways of the world? How often do you cook ethnic food at home?

Source: Flickr User avlxyz

Come Party With Me: Engagement Party - Menu

partysugar — Tue, 14 Apr 2009 07:50:25 -0700

Two weeks ago, I was starting to panic. Wedding season was nearly upon us and I had no bride and groom. Luckily I got a call from one of my oldest friends announcing her engagement! Giddy and excited, Ronda agreed to be my featured bride. Never one to procrastinate, Ronda and her fiance, James, are ready to celebrate with an informal engagement party. They're enthusiastic dancers, so the party will revolve around a salsa dance class. Everyone will be invited to join; after the class we'll toast the couple and enjoy a buffet of spicy Latin food. The menu will be a mix of homemade and store-bought items.

Bowls of purchased guacamole and a variety of salsas are perfect for dipping when paired with crunchy tortilla chips. Beef empanadas are filling and can be mass produced in advance. Plantain chips with chicken and mojito mango salsa are festive and delicious. A Mexican seafood cocktail packed with crab and shrimp finishes up the menu. For these recipes, read more.

Empanadas
From Everyday Food

Ingredients

For the filling:
2 pounds ground pork or beef
2 medium onions, finely diced
2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
1/2 teaspoon chili powder
2 cans (14.5 ounces each) tomatoes, diced
Coarse salt and ground pepper
1 cup fresh cilantro, chopped
For the dough
4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 cup cold water
1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)

Directions

Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
Form empanadas: Turn out dough onto a lightly floured work surface, and divide in half. Knead each half 2 or 3 times to form smooth balls. Cut each ball into four equal pieces. Cover with plastic; let stand until slightly risen, 20 minutes. Shape into balls.
On floured surface, roll out each piece of dough into an 8-inch round. Divide filling evenly among rounds, spreading it over half of each and leaving a 1/2-inch border.
Brush border of bottom halves with water; fold top halves over filling to enclose completely. Press edges to seal with your fingertips, then crimp firmly with a fork. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Serves 8.

Print recipe with images | without images

Plantain Chips With Chicken and Mojito Mango Salsa
From Food and Wine

Ingredients

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves (about 6 ounces each)
Salt and freshly ground pepper
1 large ripe mango, finely diced
1/4 cup minced red onion
2 tablespoons Telluride Mojito, without club soda (recipe below)
2 teaspoons minced jalapeño
1 teaspoon chopped fresh mint
1 teaspoon fresh lime juice
4 dozen large plantain chips

Directions

In a medium skillet, heat the oil until shimmering.
Season the chicken breasts with salt and pepper and cook over moderately high heat until browned on the bottom, about 4 minutes. Turn the chicken and cook over moderate heat until browned on the second side and cooked through, about 6 minutes longer. Transfer to a plate to cool completely.
Meanwhile, in a medium bowl, combine the mango with the onion, Telluride Mojito, jalapeño, mint and lime juice. Season with salt and pepper.
Arrange the plantain chips on a large tray. Halve the chicken breasts lengthwise, then thinly slice crosswise. Put a piece of chicken on each plantain chip, spoon the salsa on top and serve.

Makes 4 dozen appetizers.

Telluride Mojito

16 small fresh mint sprigs, plus 4 more for garnish
1/4 cup plus 2 tablespoons superfine sugar
1/2 cup fresh lime juice
3/4 cup white or gold rum
8 dashes bitters
2 cups club soda

In a bowl, using a wooden spoon, crush the mint with the sugar until the mint is coarsely chopped and the sugar is pale green. Add the lime juice, rum and bitters and stir to dissolve the sugar.
Strain the mixture through a coarse strainer into a small pitcher. Pour into tall glasses over ice and top each drink with 1/2 cup of the club soda. Garnish with mint sprigs and serve.

Makes 4 drinks.

Print recipe with images | without images

Mexican Seafood Cocktail
From Gourmet

Ingredients

1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
1/4 cup ketchup
1/4 cup fresh lime juice
1 teaspoon hot sauce such as Tabasco
1 teaspoon salt, or to taste
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
1/2 lb fresh lump crabmeat (1 cup), picked over
1/4 lb cooked baby shrimp
oyster crackers or saltines, optional for serving

Directions
Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.

Makes 4 to 6 first-course or light main-course servings.

Print recipe with images | without images

Yummy Links: From Homemade Baby Food to Alice Waters

partysugar — Tue, 17 Mar 2009 08:00:16 -0700

Homemade baby food is easy and cheap. - Chow
Lighter than nachos, chilaquiles rojos are a deliciously authentic Mexican dinner. - Serious Eats
Feeling sick? Make your own bourbon cough syrup. - The Kitchn
Learn what it's like to attend an olive oil tasting. - Cooking With Amy
Choose your own food adventure! - The Epi-Log
Ten white wines under $20.- Bon Appétit
In case you missed it, here's a recap of Alice Waters on 60 Minutes. - Eat Me Daily

Source

The Basics: Guacamole

partysugar — Mon, 04 May 2009 03:30:08 -0700

When it comes to Mexican cuisine, there is nothing quite as essential as guacamole. In its most basic form, the creamy dip consists of perfectly ripe mashed avocado seasoned with salt. While there are hundreds of recipes, it's nice to have a simple one to start with. Once you've mastered the technique, it's easy to get creative with lots of variations. You can experiment with different types of onion, substitute lemon or orange juice for the lime juice, and change the texture by blitzing in a food processor. Since Cinco de Mayo is tomorrow, it's a great time to share my favorite guacamole recipe. To check it out and see suggestions on how to jazz it up, read more.

Guacamole
Modified from Rick Bayless

Using the most ripe avocados is the key to a successful guacamole.

Ingredients

4 medium ripe avocados
2 clove garlic, peeled and finely chopped or crushed through a garlic press
1/2 teaspoon Salt
2 tablespoons chopped cilantro
Fresh lime juice, from one lime
1 jalapeño, seeded and finely chopped

Directions

Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pits and pull the halves apart. Dislodge the pits, then scoop out the avocado flesh into a medium bowl.
Mash the avocado with a large fork or potato masher. Stir in the garlic, salt, cilantro, lime juice, and jalapeno.
Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate-preferably not more than a few hours.

Makes 3-4 cups.

Variations:

To make it more complex, stir in seeded and diced fresh tomato and minced onion.

To make it super creamy, puree in a food processer with 1/2 cup sour cream.

To make it spicy, stir in minced chipotle in adobo.

Print recipe with images | without images

View 8 Photos ›

Fast and Easy Dinner: Fish Tacos

partysugar — Fri, 24 Apr 2009 10:30:21 -0700

Sometimes Mexican food can be too rich and heavy. Not so with these fish tacos. They're high in flavor, but don't weigh you down. The recipe stuffs a soft flour tortilla with flaky white fish, a quick creamy guacamole, and a crunchy cabbage slaw.

Although it calls for red snapper, any firm white fish works wonderfully. Sound delicious? Wait till you read the recipe! Do so when you read more.

Fish Tacos
From Food & Wine

Ingredients

2 Hass avocados - halved, pitted, and peeled
1/4 cup low-fat sour cream or Greek yogurt
1 small jalapeno, seeded and thinly sliced
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice
Kosher salt and freshly ground pepper
1 small head of napa cabbage, shredded (4 cups)
2 tablespoons vegetable oil, plus more for brushing
2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
Ten 7-inch flour tortillas, warmed
2 medium tomatoes, thinly sliced
Hot sauce, for serving
Lime wedges, for serving

Directions

Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.
Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.
To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.

Serves 10.

Print recipe with images | without images