Taco Salad with Cilantro-Lime Vinaigrette

Yield:4 Servings
Ingredients:
2 Tbsp. olive oil
1 small package mushrooms, sliced
2 c meat-less soy crumbles (Morningstar brand)
2 tsp. taco seasoning
1 (8oz.) package shredded iceberg lettuce
1 c red onion, sliced
2 tomatoes, coarsely, chopped
2 c shredded Mexican blend cheese (Kraft brand)

Cilantro-Lime Vinaigrette
3 Tbsp. fresh cilantro, finely chopped
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 tsp. grated lime
1 tsp. garlic, minced

1. Heat olive oil in a nonstick pan over medium-high heat.Add the mushrooms and saute for about 3 minutes.Add the meat-less crumbles and the taco seasoning. Cook until thoroughly
heated.Set aside.
2. In a large bowl, place the remaining ingredients.Add the mushrooms and meat-less crumbles to it.Toss to evenly combine.Serve with the cilantro-Lime vinaigrette on the side.
3. To make the cilantro- lime vinaigrette, combine all the ingredients together in a blender and blend well.

Horchata de Maca (Cinammon-Rice Drink)

Yield:6 Servings
Ingredients:
1/2 c skim milk
1c white rice, soaked for a minimum of 2 hours
6 c water
1/2 c agave nectar or sugar
1 Tbsp. maca root powder
1/2 Tbsp. cinnamon
crushed ice, to serve

1. Place skim milk and rice with 1 cup of the water in a blender and blend for 15seconds.Add the 4 cups of water and continue blending for 30 seconds.
2. Add the agave nectar or sugar(if using),maca, and cinnamon and blend for an additional 10 more seconds.
3. Strain the mixture through a fine mesh strainer into a serving pitcher, adding the remaining cup of water.Serve horchata over crushed ice or store in the fridge.Will keep for 3-4 days.

Grilled Perch Fajitas with Pineapple Salsa

This recipe is fairly easy and quick to put together as well as being lie.If you cannot find perch, substitute with your favorite fish.

Yield:4 Servings
Ingredients:
1 1/2 lbs. perch fillets, skinned
salt & pepper
non-stick cooking spray

For the Pineapple Salsa:
1 c fresh pineapple, chopped
1/4 c red onion, diced
1/4 c red bell pepper,diced
2 Tbsp. jalapeno, seeded and chopped in small pieces
2 Tbsp. fresh cilantro, chopped
2 Tbsp. lime juice
4 flour tortillas, warmed

1. Rinse and pat dry the perch fillets.Add salt and pepper to both sides.Coat a grill with the non-stick cooking spray.Preheat grill.
2. Meanwhile, in a medium bowl, combine the pineapple,red onion, bell pepper, jalapeno,cilantro and lime juice.Set aside.
3. Grill fish for 4-6 minutes on each side till fish begins to flake.Remove perch fillets from grill.
4. Place fish on warmed tortillas and top with pineapple salsa.Serve immediately.

Chipotle Shredded Beef Tostadas

Yield:8 Servings
Ingredients:
2 lbs. boneless beef eye round, fat removed, cut into chunks
1 small white onion, sliced
5 cloves garlic, crushed
1 tsp. salt
1 small onion, chopped
1 clove garlic, minced
1-14.5oz. can diced tomatoes
1 tsp. dried oregano
1 tsp. dried thyme
1 bay leaf
1/4 c bottled chipotle sauce
8 tostadas
chopped onions, to serve
2 large avocados, sliced, to serve
shredded cheese, to serve
sour cream, to serve

1. Combine beef, white onion, crushed garlic, and salt in a large saucepan.Add enough water to cover.Bring to boiling and skim off any foam that rises to the surface.Simmer beef, uncovered,over medium-low heat for about 1 hour or until meat is tender.Remove from heat and shred meat.Reserve broth.
2. In a medium skillet, heat the chopped onions and minced garlic over medium heat and cook for about 5 minutes or until tender.
3.Add the beef, canned tomatoes, oregano, thyme, bay leaf, and chipotle sauce and cook for an additional 15 minutes, stirring occasionally.If beef mixture is to dry, add some of the reserved broth.
4. Remove from heat and place equal amounts of shredded beef on each tostada.Top with avocado slices, shredded cheese, and sour cream, if desired.

Licuado de Fruta de Maranon (Cashew Apple Smoothie)

This rather pecular fruit,maranon known in english as cashew apple(fruit) is popular throughout Central America & Brazil where it is popularly enjoyed as a refreshing licuado on a hot summer day.
Yield:1 large serving
Ingredients:
1 cashew apple, ends removed, chopped in pieces
1 medium banana, peeled, sliced

1 c low-fat milk
1/2 tsp. vanilla extract
crushed ice

1.Put all ingredients in a blender and blend until smooth.Serve immediately.

Papaya Salsa

Another colorful & refresing salsa that is quick to make and is perfect for grilled fish or chicken.

Yield:16 Servings
Ingredients:
2 ripe papayas, peeled, seeded, cubed
2 jalapeno peppers, seeded, finely chopped
1 cucumber, peeled, and finely chopped
1/2 c red onion, finely chopped
a bunch fresh cilantro, chopped
1 garlic clove, minced
1/2 c fresh lime juice

1. Place all the ingredients in a large bowl and toss till evely blended and coated with the lime juice.Refrigerate for 30 minutes.Serve as a garnish for grilled chicken or fish.

Garlic & Onion Steak Fajitas (Fajitas de Carne con Cebolla y Ajo)

This is a simple dish to put together and doesn't require much in the way of ingredients or time.Great for a quick lunch, snack, or can be doubled for a get together.

Yield:4 Servings
Ingredients:
3-4 medium garlic cloves, minced
1 medium onion, roughly chopped
2 tsp. olive or canola oil
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
3/4- 1 lbs. beef flank steak, cut into chunks
4 flour tortillas

To Serve:
tomatoes, chopped, to serve
bunch of cilantro, chopped, to serve
2 Hass avocados, sliced, to serve
chillies of your choice, chopped, to serve

1. Heat oil on a large pan.Add the onions and garlic and cook, stirring for few minutes.Add the flank steak and cook for 5 minutes, stirring every so often.
2. Add salt, cayenne pepper and black pepper.Stir the meat till the spiced are evenly blended.Cook meat for another 10 minutes or until evenly cooked through.
3. Remove meat from heat and set aside.Heat the tortillas.
4. Add meat to tortillas, serve with tomatoes, cilantro, avocados and chillies.Serve immediately.