shirataki noodles with cashews and chiles

Posted on April 29, 2013 by tsengstrom

So here we are…almost one year after I first began SMAK. There have been some periods of quietness, a lack of updates and recipes, and there have been times of numerous updates in one week. But through it all, I have never stopped loving doing this. As we continue on this journey, I am excited to share some new and exciting things… Nothing is final yet, but as things are set in stone, you too will know! The first that I will share is this:

an updated website!

I am essentially going to be giving SMAK a little revamp. Again, I am in the beginning stages of this, but you can expect to see more changes in the coming weeks and months. I am very excited about all of this! I hope you all will enjoy it as much as I know I will. I wish I had more details, but it looks like those with just have to wait.

On to something a little more concrete…the dish that started it all.

I first made this dish back in March of 2012 after I purchased Sam Talbot’s cookbook, The Sweet Life. SMAK had yet to be conceived. My dreams of writing a food blog were still only that…dreams. I vividly remember making this meal for my parents. I told them that they were not allowed near the kitchen. I was going to make this on my own. No help. I think this is when I really started thinking that cooking was something I could do with my life. I wasn’t sure that this meant I was to go to culinary school, but it was something that I loved and enjoyed. It was something that I wanted to do.

My mother has been talking about this dish ever since I made it last year. I figured it was time to revisit it once again. I have to say, it was just as delicious the second time around – I think I remember why we liked it so much!

Best of all…this recipe gives me an excuse to go to Whole Foods! There is no Whole Foods in Libertyville, IL and this is truly a disfavor to its residents. Oh, how we could use a Whole Foods! Out of all the local grocery stores, not a single one carries shirataki noodles! What gives?!

Again, I hope you enjoy this recipe! It definitely is a great one, one to be shared and used over and over again!

So until next time…happy eating!

shirataki noodles with cashews and chiles
serves 4

2 packages (16 ounces total) tofu shirataki noodles
3 tablespoons toasted sesame oil
1 large red onion, diced
4 garlic cloves, finely chopped
2 tablespoons finely chopped fresh ginger
2 fresh jalapeño chile peppers, seeded and finely chopped
2 tablespoons sesame seeds, toasted in a dry skillet
2 tablespoons rice vinegar
2 tablespoons agave nectar
1 teaspoon sambal oelek chili paste
1 cup low-sodium chicken broth
1/4 cup chopped cashews
1/3 cup hand-torn fresh cilantro
2 tablespoons low-sodium soy sauce

Rinse the noodles under cold running water and drain well, then transfer them to a large bowl and toss with 1 tablespoon of the sesame oil to keep them from sticking together.
In a large skillet, heat the remaining 2 tablespoons sesame oil over medium-high heat. Add the onion, garlic, ginger, jalapeños, and sesame seeds and cook, stirring frequently, until the onions are translucent and aromatic, 2 to 3 minutes.
Add the vinegar, agave nectar, and chili paste, stirring well to combine.
Mix in the broth, cashews, cilantro, and soy sauce and cook for 1 to 2 minutes to marry the flavors.
Pour the sauce over the noodles. Let the noodles rest in the sauce for a couple of minutes before serving.

sun-dried tomato sausage with pasta

Posted on April 22, 2013 by tsengstrom

Okay, so I am about to say something that will seem like complete falsehood if you live in the Chicago land area… But, here is goes! It is April 22nd and summer is almost here! I get so much more excited about cooking during summer. I think the warm weather and bright sunshine automatically puts me in a good mood. Add some great grub and we’ll call it a date!

The joke is, it is still rather cold. Chances are mother nature is going to say forget spring and go straight to summer! This is not okay. Earth, will you please get things straight and actually give us an acceptable amount of the four seasons? 6 months of cold is NOT acceptable.

This weekend wasn’t too cold, I actually forced myself to go for a run today. There was only one good thing that came of it…I found a new running path through the local forest preserve. Once I start taking myself seriously again, I plan on going on long runs through the woods. I cannot wait. But in the meantime? I died after 2 miles. If anyone ever tells you that you can take some time off from running and then jump right back into it, don’t believe them! They are lying. Good thing I am running the Illinois half-marathon this weekend. I was supposed to run the full, but I failed at training. Looks like I failed at training for the half as well.

One thing that I have not failed at recently is eating. I love eating.

I wish I didn’t like food so much. Nevermind, that is a blatant lie. I love food. I always will. That is what makes SMAK so much fun – writing, photography, cooking AND eating all just to bring you new recipes? It is totally worth it. I am not sure that my 50-year-self will thank me for all of it. I guess that will all depend on my dedication to working out.

Anywho…I have been making this dish for years. I think I first began making it back when I was a student at the University of Illinois. I know that I wasn’t you’re typically college student. My apartment was pristinely clean without fail on a regular basis. I actually could not allow myself to go to bed until my entire apartment was cleaned up. Currently, I don’t face such predicaments. I blame it on the fact that I live at home. Once I have a place of my own, everything will go back to normal. I also liked cooking legitimate gourmet meals. Mac & cheese just wouldn’t cut it. I had to go all out. If I am going to enjoy eating something, I might as well put in some effort and make it delicious!

This pasta dish has been made more times than I can count. My mother makes it. I made it while living in New York. And most recently, I had the chance to share it will my good friend Sarah, who I did my Coffee Master Seminar with. We have had the opportunity to get closer over the past year and I know that she shares the same affinity for food that I do. She currently attends Kendall College in Chicago and gets the opportunity to take cooking classes, wine classes…all of the above. I am jealous.

And here I am now, sharing this awesome dish with all of you! I hope you enjoy it as much as I have.

Until next time…happy eating!

sun-dried tomato sausage with pasta
serves 4

1 box (13.25 oz) whole wheat linguine
1 package (4) sun-dried tomato sausages, 1/4″ slices
1 jar julienne-cut sun-dried tomatoes (in oil)
kalamata olives, sliced
feta cheese, crumbled

Prepare linguine according to packaging.
Slice sausages 1/4″ inch thick; heat oil from sun-dried tomatoes in skillet and sauté for 10 minutes or until firm and lightly browned, stirring.
Add sun-dried tomatoes to sausages, allow flavors to marry for 2 minutes.
Add kalamata olives, cook 2 minutes.
Add 4 ounces crumbled feta cheese, mix.
Toss sausage mixture with pasta. Serve.

crispy quinoa sliders

Posted on April 16, 2013 by tsengstrom

Quinoa has quickly become one of my favorite foods. Yes, it is healthy. Yes, it is a superfood. Yes, it is one of those foods that makes you feel as though you are a rabbit eating nothing that can be considered true substance.
However, I just can’t stop loving it.

One of my good friends is the sous chef at a local restaurant in Libertyville. Holy moly mother of the cooking gods. The food that she devises…I can’t even describe how amazing she is! She recently introduced quinoa sliders and burgers to the menu. I had these once while living in New York City. There were good. But I didn’t realize how truly amazing they were until I tried Alex’s version. Call me hooked.

Before I go much further, I need to insert something that I have not done in quite some time…a shameless product endorsement. These things have been sitting in the kitchen drawer for a long time but I have never really seen them in action. Until now. These herb scissors are crazy. Yes, they won’t work for everything. But read what they are called…herb scissors. Use them to cut chives, cilantro, rosemary, thyme, anything small and easy. You’ll be quickly snipping your way through a garden full of herbs!

It wasn’t until after I posted on my Facebook that I had made quinoa sliders that I even thought about asking for the recipe from Alex. I just assumed that it was sacred property, something never to be seen by those of us who cannot call themselves professional chefs. Alex’s responses?

“if you asked i would have just given you all of the ingredients haha”

Where would the fun be in that!?

I have to say, these were very good! So thank you Food & Wine! I approve of your recipe. Does it compare to Alex’s recipe? Eh. It’ll do for a homemade meal. Which means I will 150% make it again! Multiple times! It really was not that difficult of a recipe and it is healthy and delicious!

I would like to end by saying that my thoughts and prayers are with all of those affected by the recent Boston Marathon Bombings.

crispy quinoa sliders

2/3 cup quinoa
2 1-inch-thick slices of wheat bread, crusts removed and bread cubed
2 large eggs
1 cup coarsely grated zucchini
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped chives
3 small garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
mini burger buns, lettuce, tomatoes, onion and pickles, for serving

In a medium saucepan, cook the quinoa in boiling water until just tender, 10 minutes. Drain and spread on a baking sheet to cool.
In a food processor, pulse the bread until coarse crumbs form; you should have about 1 cup. In a bowl, whisk the eggs. Squeeze the liquid from the zucchini and add the zucchini to the eggs. Stir in the cheese, chives, garlic, salt and pepper. Mix in the quinoa and bread crumbs. Let stand for 10 minutes.
Using a 1/4-cup measure, scoop 12 mounds and form each one into a 1/2-inch-thick patty. In a large nonstick skillet, heat 1 tablespoon of the oil. Add 6 patties and cook until golden on the bottom, 3 minutes. Add 1 tablespoon of the oil to the skillet, flip the patties and cook for 3 minutes, until crisp. Repeat with the remaining patties and oil. Serve with buns, lettuce, tomatoes, onion and pickles.

salmon & guacamole sandwiches

Posted on April 8, 2013 by tsengstrom

It’s finally happening. I am finally finding some spare time to cook. And to write! I have even purchased a few books in the past few days – am I actually going to be able to read this summer!? I shouldn’t push my luck quite yet, but I have to say, it feels pretty nice!

For as often as I complain about living at home…trust me, if you find yourself at the ripe young age of 25 still living with your parents, you will find plenty to complain about…this does have a few perks. My parents are game to try just about anything that I put in front of them! This even includes vegetarian meals – something my father would have NEVER tried before I started SMAK. I have guinea pigs. People to try the many recipes that I fall upon. Best of all? They have to eat as well, so more often than not, I don’t find myself emptying my pockets to pay for dinner. Thank you Scott & Carla.

I like fish 99% of the time. Most people who do not eat fish tell me that it tastes too fishy. Guess what genius – it’s FISH! All joking aside, if you feel this way, I do understand. Some fish can have a rather potent taste. The nice thing about this recipe is that there are so many other flavors that compliment the salmon. You don’t have to be afraid of being slapped in the face with fish.

This sandwich is messy. I am not going to lie because to be quite frank, it annoyed me. If you go into this meal with the expectation that things may get a bit messy, you’ll be golden! Plus, it is so delicious that nothing else really matters!

Things have really been turning around lately and it makes me very excited! The weather today?! Let’s just say that I drove home with my windows down and music blaring!

Hello Spring!

With new weather comes new recipes! So until next time…happy eating!

salmon & guacamole sandwiches

8 slices applewood-smoked bacon (8 ounces)
2 ripe avocados, seeded and peeled
1/4 freshly squeezed lime juice (2 limes)
4 scallions, white and green parts, chopped
1/4 cup minced red onion
1 tablespoon jalapeño pepper, seeded and minced
1 teaspoon minced garlic
kosher salt and freshly ground black pepper
four (6-ounce) salmon filets, skin on
good olive oil
4 individual ciabatta rolls
baby arugula leaves

Preheat the oven to 400 degrees.
Place a baking rack on a sheet pan and lay the bacon on the rack. Roast for 15 to 20 minutes, until browned. Remove to a plate lined with paper towels.
Meanwhile, prepare the guacamole. Place the avocados, lime juice, scallions, red onion, jalapeño pepper, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a mixing bowl and mash roughly together with a fork. Taste for seasoning; it should be very highly seasoned. Set aside.
When the bacon is done, heat a dry cast-iron skillet over high heat for 5 minutes. Pat the salmon filets dry with paper towels, brush them all over – top and bottom – with olive oil, and sprinkle generously with salt and pepper. Place the filets in the skillet skin side up and allow them to cook without disturbing them for 2 minutes exactly. With a metal spatula, carefully turn the filets and cook for 2 more minutes. Transfer the skillet to the oven for 2 minutes (time it carefully!). Remove the salmon to a plate and cover it tightly with aluminum foil. Allow it to rest for 10 minutes.
While the salmon rests, cut the ciabatta rolls in half crosswise, place them cut side up on a sheet pan, and toast in the oven for 5 to 10 minutes, until lightly toasted. To assemble the sandwiches, place the bottoms of the ciabatta rolls on a board and spread each with 2 rounded tablespoons of guacamole. Remove the skin from the salmon filets, cut each filet in half crosswise, and place both halves on top of the guacamole. Add 2 slices of bacon, a handful of arugula, and a sprinkling of salt. Spread another rounded tablespoon of guacamole on the underside of the top bread and place on top. Continue arranging all the sandwiches. Cut each sandwich in half diagonally and serve warm or at room temperature.

barbecue sloppy joes

Posted on April 1, 2013 by tsengstrom

Things have taken a sudden turn. (A good turn, don’t worry!)

For the past month I have been working two jobs – my day job and my night job, serving at a new Japanese restaurant in my town. While I absolutely loved working at the restaurant, it was just too much. There were days where I would be at my day job from 8:00am – 5:00pm and then drive immediately to the restaurant and would be there until 2:00am. I began realizing that I was not able to catch up on sleep. I was constantly tired. And beyond that, I didn’t have any time to do things that I wanted. One thing that I am sure you all have noticed is this blog. SMAK has been neglected and for that, I apologize. Other things that have been neglected? A social life. Writing. Reading. Movies. Cleaning (pathetic thing to worry about being neglected, but if you had seen the state of my bedroom within the past month or two, you would understand. It is now almost spotless though, so my anal-retentive-OCD-self can finally breathe easily). My workout regime…I have a marathon in less than a month and I have hardly trained. Bad idea, Tommy!

These are all things that I miss and want to make time to do.

So from here on out…expect more!

I had a craving for sloppy joes the other day. I was probably so stressed out with the amount on my plate, and the amount of things not on my plate that I wanted to be on my plate, that I just needed some good ol’ comfort food. I love this meal. It’s easy and it’s delicious!

Instead of going the easy route and busy the store-bought mix, I decided to pull out my aunt Jane’s barbecue sloppy joe recipe. I can remember going up to Minnesota as a kid and having this during the summers at my grandparents’ lake home. I made just a few changes this time around – I was unable to find Hunts Special Tomato Sauce, so I just used regular tomato sauce. No big deal. I also added 1 teaspoon ground chipotle pepper spice to add a little something extra.

There is already a new post in the works, so I promise, the wait-time won’t be nearly as long as it has been. So until next time…happy eating!

Barbecue Sloppy Joes

3 pounds ground beef
1/2 cup chopped celery
1 onion, diced
3 tablespoons ketchup
2 tablespoons brown sugar
2 tablespoons lemon juice
1 1/2 teaspoon salt
1 1/2 teaspoon cornstarch
1/2 teaspoon chili powder
1 teaspoon ground chipotle pepper spice
1 1/2 teaspoon dry mustard
2 10-ounce cans Hunts special tomato sauce
1 small can tomato juice
2 tablespoons vinegar

Brown ground beef, onion, and celery. Once browned, drain any grease.
Mix in remaining ingredients. Heat to serving temperature.
Serve on hamburger buns.

Guinness, Red Onion & Cheddar Soup

Posted on February 21, 2013 by tsengstrom

Guinness, Red Onion & Cheddar Soup So here we are…two weeks since the last post. The lack of presence does come with a somewhat legitimate excuse. I recently got a new job! I will be working in sales for Grainger, the leading supplier of facility maintenance products and solutions. Needless to say, I have been rather busy with phone interviews, in-person interviews, drug screenings, background checks, the whole nine yards! Needless to say, my days and weeks will be much busier than they have been over the past year. Looks like Tommy will have to perfect his time management skills!

As I always do every few months, I recently looked through my pictures of my time living abroad. Spain. Morocco. France. Italy. Ireland. Those were the good days. I almost immediately grew nostalgic and wanted a little piece of Europe. I spent my last 10 days in Europe in Ireland and Scotland, so those were the last pictures I saw.

Ireland = Guinness.

Yes, there is more to Ireland. MUCH more. But that was all I could think of, so that is what I went with.

I have a book titled Guinness: An Official Celebration of 250 Remarkable Years. It talks about the history of Guinness, its origins, its advertisements. But best of all, it includes recipes! So when I posted on Facebook that I was about to have Guinness for dinner, I really was not lying! I would be consuming Guinness for dinner!

This recipe is pretty much a twist on a classic French onion soup. I found that the Guinness adds a wonderful depth to the flavor of the soup. Be warned, French onion soups tend to be sweeter. So cut the sweetness, I added garlic salt and vinegar. It worked and was delicious! Again, taste the soup as you make it. If you think it needs something, then add it! Make it fit your liking.

Until next time…happy eating!

Guinness, Red Onion & Cheddar Soup
Serves 6

2 tablespoons butter
2 tablespoons olive oil
4 large red onions, about 1.5 lb in total, quartered and sliced
2 garlic cloves, finely chopped
2-3 sage leaves, torn, plus extra whole leaves to garnish
leaves from 2 thyme sprigs
1 cup draught Guinness
4 cups chicken stock
2 teaspoons Worcestershire sauce
1 heaping tablespoon dark brown sugar
6 slices of slightly stale sourdough bread
1 cup grated white cheddar cheese
1 teaspoon vinegar
garlic salt
salt and pepper

Melt the butter with the oil in a heavy saucepan, add the onions, garlic, and herbs and season with salt and plenty of pepper. Cover and cook over a low heat for 40 minutes until onions are silky and translucent.
Stir in the Guinness, stock, Worcestershire sauce, sugar, vinegar and garlic salt and bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes until the soup has reduced slightly and developed a rich, deep flavor.
Meanwhile, toast the bread slices lightly on both sides under a preheated medium broiler. Slice the toast into manageable sized pieces. Pile each one with some cheese, then return to the broiler and cook until the cheese has melted.
Ladle the soup into warmed bowls, float the toasted cheese slices on top, and garnish with a few sage leaves.

Roasted Sausages & Grapes with Truffled Mashed Potatoes

Posted on January 23, 2013 by tsengstrom

On to the main course…
Roasted Sausages & Grapes with Truffled Mashed Potatoes

Both of these recipes come from Ina Garten, an amazing cook with a plethora of cookbooks, all of which are of course sitting above our stove! Most of her recipes I love as is, but with these, I’d make a few changes here and there. Nothing much, just something to make them a little more ‘me.’

The first was my mistake, I forgot to make the balsamic vinegar reduction. While I still loved the combined flavors of the sausages and grapes, I definitely think that the reduction would have added that little ‘something’ that I thought was missing.

I was thrilled to make the truffled mashed potatoes. It is a dream of mine to go truffle hunting in the French countryside, hogs at my side, searching for these subterranean mushrooms. The joke? Tommy Engstrom hates mushrooms. Is it the texture? Is it the taste? It is the fact that my palate has yet to mature enough to enjoy the wonderful nuances of fungi? I am not quite sure. However, truffles? I LOVE this mushroom!

The only change that I would make to this recipe is the type of potato used. The recipe calls for Yukon Gold potatoes. These potatoes tend to make a creamier texture in mashed potatoes, some may enjoy this. I like my mashed potatoes firmer, with more structure. That being said, I will be using Idaho potatoes (Russet potatoes) the next time I make this recipe.

So yes, this meal was delicious. A few changes would be made in the second round. This week’s meal is slowly coming to an end…but have no fear. I have by far saved the best for last…what is it? I can’t tell you quite yet! Perhaps there will be a hint of two on Facebook tomorrow.

Until next time…happy eating!

Roasted Sausages & Grapes
Serves 5 to 6

1 1/2 pounds sweet Italian pork sausages
1 1/2 pounds hot Italian pork sausages
3 tablespoons unsalted butter
2 1/2 pounds seedless green grapes, removed from the stems
1/2 cup good balsamic vinegar

Preheat the oven to 500 degrees.
Bring a large pot of water to a boil, add the sausages, and simmer for 8 minutes to remove some of the fat. Remove to a plate.
Melt the butter in a large (12 X 15-inch) roasting pan on top of the stove. Add the grapes and toss them to coat with butter. Transfer the sausages to the roasting pan with tongs, nestling them down in the grapes in one layer. Place in the oven and roast for 20 to 25 minutes, turning the sausages once, until they’re browned and the grapes are tender.
Transfer the sausages and grapes to a serving platter with tongs and a slotted spoon and cover with aluminum foil to keep them hot. Add the balsamic vinegar to the roasting pan and cook over medium-high heat for 2 minutes to reduce the balsamic vinegar slightly. Pour over the sausages and grapes and serve hot.

Truffled Mashed Potatoes
Serves 6

2 1/2 pounds large Yukon Gold potatoes***
1 1/2 cups half-and-half
6 tablespoons (3/4 stick) unsalted butter
3 ounces white truffle butter, at room temperature
2 tablespoons freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper

***Yukon Gold potatoes make it very creamy, I prefer a thicker consistency for mashed potatoes and would use Idaho potatoes instead.

Peel the potatoes and cut them in 1-inch chunks. Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan.
Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. Off the heat, add the truffle butter and allow it to melt. If the butter doesn’t melt completely, heat the mixture slightly but don’t allow the truffles to cook!
Beat the hot potatoes in the pot until they are broken up. Slowly beat in most of the hot truffle cream, the Parmesan, 2 1/2 teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth. (You may have some truffle cream left over; reserve it for reheating.)
To keep the potatoes hot or to reheat them, place them in a heat-proof bowl set over a pot of simmering water. Heat slowly, adding more truffle cream if the potatoes get too thick. Season to taste and serve hot.

Spinach with Feta & Pine Nuts

Posted on January 21, 2013 by tsengstrom

Here we are in the midst of a pretty nasty Chicago cold front. GIven the weather outside, it is assumed that we should be making some hot soup, stew or roast.

Well, I have to tell you – I didn’t want to make some hot soup, stew or roast!
I wanted so badly to eat something refreshing and somewhat ‘summery.’

Maybe it is simply because I am longing for warm weather, for days when I can wear a tank top, jorts, a pair of TOMS and drink a trenta iced coffee. So, I browsed our inventory of cookbooks and fell upon this delicious recipe. Looking at it, I was reminded of one of my favorite arugula salad recipes that I have already shared in a past entry.

I love this recipe because it is just as refreshing and light as the arugula salad, but it’s a bit more “wintry.” It’s a great warm side dish to pair with any meal. Like a lot of my more recent recipes, it’s very simple!

I made the spinach with feta & pine nuts as a side dish to a full meal that I made for my family. The remaining recipes will be popping up in the next few days… However, this recipe was a clear standout in the meal. It was delicious!

Until next time…happy eating!

Spinach with Feta & Pine Nuts
Serves 4

2 1/2 tablespoons good olive oil
1 1/2 cups chopped yellow onion
1 lemon
1 pound fresh baby spinach leaves, washed, and spun dry
Kosher salt and freshly ground black pepper
1 1/2 tablespoons toasted pine nuts
1/2 cup crumbled feta

Heat the olive oil in a large (12-inch) sauté pan, add the onion, and cook over medium heat for 8 to 10 minutes, until the onion is tender but not browned.
Meanwhile, zest the lemon and set aside.
Squeeze the lemon, at 1 1/2 tablespoons of lemon juice to the pan.
Add the spinach in big handfuls, tossing constantly with tongs for a minute or two until all the leaves are wilted. Toss with 1/2 teaspoon salt and 1/2 teaspoon pepper and remove from the heat.
Add 1 teaspoon of the lemon zest, the pine nuts, and feta, and toss gently. Season to taste and serve hot.

Baja Fish Tacos

Posted on January 18, 2013 by tsengstrom

I have started running again. Not as much as I need to, but enough. There have been a few major things that I have noticed as a result of me running again:

I feel great, but my body is exhausted!
I cannot stop eating! All I want to do is EAT!

I kid you not. Tortillas with melted cheese and sriracha sauce. Eggs. Bagels with peanut better. Turkey Rustico Paninis from Starbucks. Bring on the food! Thank goodness working out actually allows, nay, requires, that I need more food.

My mom came across this recipe about three years ago in one of her Cooking Light cookbooks. We have been making it regularly ever since. It is one of those meals that is absolutely delicious, to the point where I would spend money on it at a restaurant. Best of all though? It is crazy easy! And there is no reason for you to overspend on it at a restaurant. Go to the grocery store and cook it on your own! Guys – this is an awesome way to impress your girl if you are planning on cooking her dinner.

I understand that not everyone likes fish. The texture. The taste. In my opinion it’s all mental. Why? Because this is fish and it doesn’t have any of the fishy taste that people complain about! The seasoning perfectly compliments the fish. Really, you’d think it was chicken!

I cannot tell you enough how much I love this recipe. I know that this will for many years be one of my go-tos for taco recipes. It’s that good!

Until next time…happy eating!

Baja Fish Tacos
Yield: 4 servings

2 tablespoons taco seasoning
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 pound mahimahi or other firm white fish fillets, cut into bite-sized pieces
1 tablespoon canola oil
2 cups angel hair coleslaw (feel free to use the pre-packaged stuff, that’s what I do)
1/2 cup chopped green onions
1/2 cup reduced-fat sour cream
8 (6-inch) corn tortillas
cilantro sprigs (optional)

Combine first 3 ingredients in a medium bowl. Add fish, toss to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add fish, sauté 5 minutes or until fish is done.
Combine coleslaw, green onions, and sour cream in a medium bowl.
Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down center of each tortilla. Divide fish evenly among tortillas, and fold in half. Garnish in cilantro, if desired.

Spicy Turkey Chili with Espresso and Cocoa

Posted on January 7, 2013 by tsengstrom

With a new year comes new recipes, new goals, new things to try! The weather in Chicago has been rather chili (no pun intended…lies, lies, lies!), so this recipe is a great starter for 2013! Holy moly – is it already 2013? Looks like we all survived the supposed Mayan Apocalypse I don’t know about you, but I had my doubts from the very beginning. There was no way I was about to live some terrible John Cusack movie!

I couldn’t have asked for a better first recipe for 2013 – I have to say a very huge thank you to Matthew and Kasey at Turntable Kitchen. First for providing me with perhaps my favorite blog. Second for offering Pairing Boxes which I receive in the mail. And third, for providing me with this recipe that I am featuring today on SMAK. Very rarely am I disappointed with anything that I find on this blog – food, music, writing – it is all amazing!

Spicy Turkey Chili with Espresso and Cocoa

When I first saw this recipe, I have to admit, I was hesitant. Chili with espresso? Wait, add cocoa on top of that? It seemed too weird. I love all of those things, but together? Would it be good?

There was only one way to find out…COOK IT!

As with all chilis and soups, this is a great meal for a cold winter’s night. The flavors actually complimented each other perfectly. There was no one flavor that stood out and overpowered the dish. A perfect marriage of flavors. Good job Turntable Kitchen! You are SMAK approved!

Until next time…happy eating!

Spicy Turkey Chili with Espresso and Cocoa
serves 4-6

2 pounds ground turkey
2 28-ounce cans diced tomatoes
2 cans black beans, drained
2 red bell peppers, seeded and diced
1 tablespoon olive oil
1 tablespoon chili powder (more or less to taste)
1 tablespoon ground cumin
1 tablespoon epazote
1 tablespoon sugar
2 tablespoons cocoa powder
1 cinnamon stick
3/4 cup freshly brewed espresso (or 1 cup freshly brewed dark coffee)
1 large onion, roughly chopped
4 cloves garlic, minced
salt and pepper, to taste
shredded cheddar cheese
chopped cilantro

Heat the olive oil over medium-high heat in a large sauce pan or Dutch oven.
Add the onion and garlic and cook until the onion is translucent (about 5-8 minutes).
Add the ground turkey, stirring to break it up and mix it with the other ingredients. Continue cooking until browned.
Next, add the espresso or coffee, beans, chopped bell peppers, tomatoes in their juices, cumin, chili powder, epazote, cocoa powder, sugar, and cinnamon stick. Season with salt and pepper. Give everything a nice stir and bring to a boil.
Lower the heat and simmer the chili for 40 minutes to an hour to allow the flavors to meld. Taste the chili and adjust seasonings to your liking. Adding more sugar will cut the heat. If you’d like a spicier chili, you can always add more chili powder, but you can’t take it out!

SMAK

a food blog

Category Archives: Dinner

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Spicy Turkey Chili with Espresso and Cocoa

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