Recipe Redo Blog

Traditional Recipes Redone…Healthier


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La Puerta Pico de Gallo Recipe

This funny recipe is not only simple but equally delicious and rich in flavor. Thank you Kathryn B. at Rancho La Puerta for sharing this!

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Pico de Gallo is a fresh and healthy crowd-pleaser, whether as a dip or a condiment for your favorite seafoods or salads. The commingling of tomatoes, onions, cilantro, chiles and fresh lime celebrates the summer harvest. You may adjust the proportions of tomatoes and other ingredients to your liking, or sub bell peppers for the chiles altogether for a sweeter and mild salsa fresca, but ripe tomatoes are a must. Be generous with the lime juice to get a citrusy burst of flavor.  Use it in tacos, atop scrambled eggs on tortillas, inside cheesy quesadillas…anywhere a piquant jolt helps bring the taste buds to life!

Ingredients

  • 4 large Roma tomatoes, seeded and diced 1/4 -inch
  • 1 small jalapeño or serrano chile, seeded and minced (optional)
  • 1/2 cup finely diced white or red onion*
  • 3 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons fresh lime juice, or more to taste
  • ⅛ teaspoon sea salt, or to taste

Directions:

Combine all ingredients in a bowl and use as a dip or use as a topper on your favorite summertime dish. This recipe makes about two cups of pico de gallo. Enjoy!


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Strawberry Herb Salad

This is a nice summer meal, it is light, refreshing and overall delicious. BIG thanks to Chef Dan Richer at Rancho La Puerta!

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 Each ingredient is chosen for how its flavors influence its neighbor; they all must work together to form a tasty assembly.

Salad (Recipe)

Strawberries- 3-5 per person.  Pears or apples work fine as a seasonal substitute.

Goat Cheese- 1 ounce per person

Fresh Basil- 1 bunch, finely cut

Chervil- 1 bunch, use leaves picked from stem

Tarragon- 3 sprigs, use leaves picked from stem

Black Pepper- 5 turns of a mill

Walnuts- 1 ounce or any of the freshest toasted nuts available

Baby Salad Greens- loose handful per person

Balsamic Vinaigrette (Recipe)

Balsamic Vinegar- 2 ounces by volume

Apple Cider Vinegar- 1 tablespoon

Honey- 1 teaspoon

Mustard- 1 teaspoon

Grape Seed Oil- 16 ounces by volume, can use any neutral oil like canola if preferred

Black Pepper- 2 turns

Salt- to taste

For the dressing:

Add the apple and balsamic vinegars, honey, and mustard to a blender or food processor.  With the machine running at mid tempo, very slowly add the grape seed oil to create an emulsion.  Season with the salt and pepper.

To Assemble:

Gently mix the baby salad greens and tarragon, basil and chervil.  Dress lightly with the balsamic vinaigrette, tossing until each leaf of baby salad greens is gently coated.

Serve family style mixed together in a big bowl or plate each serving. To plate, space the strawberries around the edges of salad plates and add a small spoonful of the basil goat cheese in between. Place the greens in the center of the plate.  Top the greens with a few walnuts, and serve.


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Chocolate Banana Bread

I don’t know about you, but there are two wonderful things in this world: Chocolate and homemade banana bread, so why not have both? Here is a recipe by Rancho La Puerta.

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This bread is chocolate heaven, really—a rich, dark, dense loaf, made with ripe bananas and pureed prunes, that tastes far more sinful than it really is. Serve warm, sliced thin, with fresh fruit, or freeze for up to one month. 

Makes 1 loaf.

Ingredients

2 cups water

12 ounces pitted prunes

2 medium ripe bananas

2 large eggs

1 cup unbleached all-purpose or whole-wheat flour

½ cup cocoa powder

1 tablespoon ground cinnamon

2 teaspoons baking powder

1 ½ teaspoons baking soda

1 cup chopped walnuts

½ cup banana chips, broken into small pieces

1 cup semisweet chocolate chips

Preparation

Preheat the oven to 350° degrees F. Lightly butter an 8-cup loaf pan, and line the bottom with a piece of parchment paper.

In a small saucepan, combine the water and prunes and bring to a simmer. Simmer slowly until the prunes are very soft, about 30 minutes. Drain any excess liquid.

Puree the prunes, bananas, and eggs in a blender until smooth.

Sift together the flour, cocoa, cinnamon, baking powder, and baking soda into a large bowl. Stir in the banana mixture and combine thoroughly. Gently stir in the walnuts, banana chips, and chocolate chips. Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a sharp knife inserted in the center comes out clean (or with only a bit of melted chocolate chip on it). Turn the loaf out onto a rack to cool, and remove the parchment from the bottom. Cut into thin slices to serve.


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Natural Energy Juice Shot

I found this great power booster recipe by Scott D at Rancho La Puerta. What I love the most is it is so easy to make, I think I will go try it!

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The Power Booster Energy Shot from Tierra Allegre is a natural energy juice drink.  It reminds me of falling in love.  It left me warm and tingly inside and looking forward to our next encounter. The flavorful fresh ginger packs in a wallop of antioxidants, and has anti-inflammatory benefits.  The cayenne adds a dash of heat.  This natural energy drink is perfect for a late morning energy boost. I also enjoy it in the afternoon as a refresher, as a replacement for caffeine. Makes two shots, about four ounces each.

Ingredients:

  • 1” Chunk of Fresh Ginger Root
  • 1 Medium Lemon
  • 1/2 Green Apple
  • Dash of Cayenne

Directions:

  1. Slice or chop ginger so it fits in your juicer.
  2. Peel the lemon. Slice the lemon into quarter sized wedges for easier juicing.
  3. Slice a whole green apple in half. You can juice the seeds and stem. Rub the lemon peel or drizzle a little lemon juice onto the exposed side of the apple to prevent oxidation. Preserve the unused half for later.
  4. Process the lemon, ginger and apple through your juicer.
  5. Pour the juice into small glasses and sprinkle with a dash of fresh cayenne. You can grind your own cayenne in a blade coffee grinder or spice grinder.