EST. MMXVI | MÉXICO
Lunch
Ingredients
For the salad:
3/4 cups of brown rice macaroni pasta
7 cherry tomatoes
4 italian olives
1/3 cup of cubed mozzarella
1/2 a cup of chickpeas
1 cucumber (Japanese or small)
4 tomatillos
Handful of basil
For the dressing:
3 tbsp of olive oil
1 ½ tbsp of red wine vinegar
½ tsp of dried oregano
Salt and pepper
Procedure
1. Cook the pasta, according to the package instructions. Rinse under cold water and set aside.
2. Chop all the ingredients into bite size pieces and put them in a bowl with the pasta.
3. In a separate bowl mix all the ingredients that are under dressing and add it to the pasta with the rest of the chopped ingredients.
4. It is better to let the salad sit in the fridge for at least 30 minutes so the flavors get to know each other.
Sunday brunch in a bowl
Taco Loco
Makes 4
Ingredients
For the coleslaw:
1/4 of a purple cabbage (grated)
1 tbsp sesame seeds
1/2 serrano chile
1 tbsp white or rice vinegar
1 spring onion chopped
The juice of one lemon
1/2 tsp honey
Salt and pepper to taste
For the mayonnaise:
2 tbsp mayonnaise
1 tbsp greek yogurt (sour)
1 tbsp chopped cilantro
1/2 tsp lemon juice
1 garlic clove (pressed or finely chopped)
For the tacos:
4 tortillas (recommended Habenitas made with oats, beans and corn)
12 shrimps
1/2 tbsp turmeric
1/2 tsp granulated garlic
1/2 tsp onion powder
1/2 tbsp of olive oil
Salt and pepper
Procedure
1. For the cabbage salad (coleslaw) mix all the ingredients listed above coleslaw in a bowl and let them marinate.
2. For the mayonnaise mix all the ingredients listed above mayonnaise and set aside.
3. In a bowl put the shrimp and the remaining ingredients (turmeric, garlic powder onion, olive oil, salt and pepper). Massage, and set aside.
4. In a grill or a skillet add a drizzle olive oil; let it come to temperature. Put the shrimp for 2 minutes on each side or until they are fully cooked and have a golden color or grill marks.
5. Heat up the tortillas.
6. For the plating, take a tortilla, put a spoon of the mayonnaise, then three shrimps and on top the coleslaw.
•You can also add some cilantro for extra freshness.
Ebi Don
for 1
Ingredients
1 cup cooked sushi rice
2 tbsp of masago
1 tbsp of spring onions
1 tsp of low fat mayonnaise
1 tsp of soy sauce
1 pinch of ajinomoto
¼ of an avocado
Three cooked shrimps (boiled)
Procedure
1. Warm up the sushi rice.
2. In a bowl put the masago, the chopped spring onions, the mayonnaise, the ajinomoto and the soy sauce; mix.
3. Add the sushi rice to the bowl of the mixture from step 1 and mix carefully to not break the rice.
4. Put the rice on a nice bowl and top it with the chopped shrimp as well as the chopped avocado.
5. Finish with some spring onions.
Potato Salad
Ingredients
500 g of small potatoes
½ of a red onion
½ cup of spinach
1 tbsp of mayonnaise
3 tbsp of greek yogurt (unsweetened)
½ tbsp red wine vinegar
½ tbsp of lemon zest
1 tbsp of capers
1 tbsp of parsley
Salt and pepper to taste
Procedure
1. Fill a pot with water and add a good pinch of salt; let it come to a simmer. Once it is simmering, add the potatoes and cook for 15-20 minutes or until they are fully cooked.
2. Drain the potatoes and set aside. Don’t throw away the water where the potatoes were cooked, put it again in the pot and partially cook the spinach and the red onion for 2 minutes
3. In a bowl mix the mayonnaise, the greek yogurt, the red wine vinegar, the chopped capers, the lemon zest and the parsley.
4. In the yogurt mix, put the potatoes with the spinach and onions and mix. Add salt and pepper to taste.
5. It is better to let the salad sit for at least one hour so the flavors get to know each other.
Sushi Burrito
Makes 1
Ingredients
1 cup of cooked sushi rice
2 sheets of nori or dried seaweed
1 lettuce leaf
1 small cucumber
1/4 of an avocado
3 slices of Philadelphia cheese cream
2 tbsp of asian pickled veg (*recipe on snacks)
1 tbsp of black and white sesame seeds
1 tbsp of spring onions
1 sheet of parchment paper
Marinated Fish
1/2 - 3/4 cup of raw fish (salmon, tuna or red snapper)
1 tsp of sesame oil
1 tbsp of spring onions
1 pinch of ajinomoto
2 tbsp of soy sauce
1 tsp of sriracha
1/4 tsp of chili oil
Spicy mayonnaise
1 tbsp of mayonnaise
1-2 tsp of sriracha
2 tbsp of kani or crab meat
1 pinch of ajinomoto
•optional 1 tbsp of masago
Procedure
1. For the marinated fish: cut the fish into bite size cubes. Add to a bowl with the sesame oil, the soy sauce, the pinch of ajinomoto, the sriracha, the chili oil and the spring onions. Mix and let it sit to marinate.
2. For the spicy mayonnaise: in a bowl mix together the mayonnaise, the sriracha, the kani or crab meat chopped, the ajinomoto and the masago which is optional. Set aside.
3. Cut the cucumber into thin sliced length wise. Disinfect the lettuce leaf. Chop the spring onion into thin circles. And slice the avocado very thinly.
4. To assemble:
-Take the two pieces of nori, on one take a little bit of rice and put it at the end of the nori to glue the other nori and end up with a long sheet of nori.
-Wet your hands and spread the cooked sushi rice on half of the nori sheet.
-Add the lettuce
-Spread the spicy mayonnaise
-Add the marinated fish
-Add the cucumber
-Add the sliced avocado
-Add the cream cheese
-Add the asian pickled veg
-Add the sesame seeds and spring onions
5. With a bamboo mat, roll the burrito like you would a sushi roll.
6. Get the sushi roll and roll it on parchment paper and cut it in half, serve with soy sauce, sriracha and sweet chili sauce.
Sandwich Ideas
Chickpea Sandwich
Green Goddess Sandwich
Ingredients
1/4 of an avocado
1/2 a cup of cooked chickpeas
1 tbsp of pickles
1 tbsp of red onion
1 tbsp of celery
1 tsp of low fat mayonnaise
1 tsp of lemon juice
1 tsp of green onion
2 pieces of bread
For the arugula:
1 handful of arugula
1 tsp of olive oil
1 tsp of lemon juice
Salt and pepper
Procedure
1. For the pickled onions: chop the onions into thin slices and put it in a bowl with the red wine vinegar, the stevia, the salt and the pinch of pepper, and let it sit for half an hour.
2. For the mayonnaise: chop very finely the basil, the spring onions, the dill and the garlic. Once chopped, put in a bowl and add the lemon zest, the lemon juice, the greek yogurt and salt and pepper to taste; mix and set aside.
3. Toast the two pieces of bread.
4. Cut the cucumber and the tomatillo into thin slices. As for the green beans if they are pickled cut in half and if they are raw, cook in boiling water with salt for 2-4 minutes, so they are still crunchy.
5. Take one piece of toast and spread the hummus, start placing the sliced cucumber, then the slices of tomatillo, then the green beans, then the queso panela or mozzarella and finally the pickled onions. Take the other piece of toast, spread the mayonnaise and put it on the sandwich.
Procedure
1. For the the filling: in a bowl mash the chickpeas.
2. Chop the pickles, the red onion and the celery into small cubes and add it to the chickpeas. Also add the low fat mayonnaise, the lemon juice, the green onions and add salt and pepper to taste; mix.
3. In another bowl, mix the arugula with the olive oil, the lemon juice and add salt and pepper.
4. Toast the two pieces of bread.
5. Take a piece of toast, spread the chickpea mixture, then add the avocado and the arugula; close the sandwich with the other piece of toast.
Ingredients
For the sandwich:
2 pieces of toast
1/2 of a cucumber
2 tomatillos
1/4 cup of pickled or cooked green beans
1 tbsp of hummus (•recipe in the section of snacks)
3 slices of queso panela or mozzarella
For the mayonnaise:
1 tsp of basil
1 tsp of spring onion
1 tsp of dill
1 small clove of garlic
1/2 tsp of lemon zest
1 tsp of lemon juice
2 tbsp of greek yogurt
Salt and pepper
For the pickled onions:
1/4 of a red onion
2 tbsp of red wine vinegar
1 tsp of stevia
1 tsp of salt
Pinch of pepper
Spanish Bean Salad
Ingredients
3 cups of cooked white beans (alubias)
1/4 cup of extra virgin olive oil
1/4-1/2 of a red onion
1/2 red bell pepper (can be canned)
1/2 green bell pepper
1/2 yellow or orange bell pepper
1 garlic clove
Salt and pepper
Procedure
1. Chop the bell pepper and the onion into really small cubes
2. In a bowl put the white beans, the chopped bell pepper, the chopped red onion and the olive oil.
3. With a garlic press, press the garlic and add it to the bowl with some salt and pepper and mix.
4. Let it sit for at least one hour, so the flavors get to know each other.
Ingredients
1 kg of clams
2 cloves of garlic
2 tbsp parsley
2 tbsp of olive oil
1/2 a cup of white wine
Salt and pepper to taste
Procedure
1. In a pan with high sides, add the olive oil and the garlic chopped into thin slices and let it come to temperature.
2. Wash the clams very thoroughly brushing every shell so they are very clean.
3. Add the washed clams to the pan with the olive oil and sauté for 5 minutes.
4. Add the cup of white wine and cover the pan and cook for 10 to 15 minutes, or until all the clams are open.
5. Sprinkle the parsley and taste one clam to see if it is missing salt and add pepper.
6. Serve the clams with some garlic bread.
White Wine Clams
Miso noodles to go
Makes 1
Ingredients
1 portion of rice noodles
¼ cup of steamed sugar snap peas
3 tbsp of cooking water from the noodles
1 tbsp of miso paste
½ tsp sriracha
1 pinch of ajinomoto
½ tbsp soy sauce
½ of a cucumber sliced
¼ of an avocado in cubes
1 tsp sesame seeds
1 tbsp of spring onions
⅛ tsp grated ginger
1 mason jar
Procedure
1. Cook the rice noodles according to package instructions.
2. In the mason jar mix/shake the miso paste, the sriracha, the ajinomoto, the soy sauce, the ginger and the sesame seeds, half of the spring onions, and the water.
3. Rinse the rice noodles under cold water and mix/shake with the wet ingredients from step 2 in the mason jar.
4. In the mason jar, leave the noodles on the bottom, then in layers put the cucumber, then the sugar snap peas, in the next layer the cucumber and finally the avocado.
•The noodles can be made one night before so they are ready for next day's lunch.
Sushi burger
Makes 1
Ingredients
1 cup of cooked sushi rice
1/4 of an avocado
1 spring onion
1 tsp of sesame seeds
For the pickled cucumber:
1 cucumber
1 radish
2 tbsp of rice vinegar
1 tsp of salt
1 tsp of sugar
For the Tuna Poke:
1/4 cup of fresh tuna
1 tsp of sesame oil
2 tsp of soy sauce
1 tsp of sesame seeds
1 tbsp of spring onions
1 pinch ajinomoto •optional
For the masago mayonnaise:
1 tbsp of mayonnaise
2 tsp of masago
1-2 tsp of sriracha (depends on how spicy you want the mayonnaise)
Tin foil
Procedure
1. For the tuna poke: Cut the tuna into medium sized squares and finely chop the spring onion. Add to a bowl the tuna and the spring onions with the sesame oil, the soy sauce, the sesame seeds, the ajinomoto and mix. Leave it in the fridge to marinate for 20 minutes.
2. For the pickled cucumber: with a potato peeler, peel the cucumber to have very thin slices, as well as the radish. In a bowl mix the rice vinegar, the salt and the sugar until it comes to a homogenous mixture. Add the cucumber and radish slices and let it sit in the fridge for 20 minutes.
3. For the mayonnaise: In a bowl mix the mayonnaise, the masago and the sriracha and mix.
4. Cut the spring onions length wise, into very thin strips and add them to bowl of cold water.
5. Take the avocado and cut it into thin slices.
6. With the tin foil, fold it length 3 times wise to get a long strip and then form it into a circle to form a ring mold.
7. Take the ring mold, and press in half of the cooked rice to make one of the rice buns. And do the same thing with the remaining rice, so you end up with two buns. (It is easier to have the rice very cold so you can manage it better and it forms the bun easier)
8. To assemble, get one bun, spread the masago mayonnaise, then the sliced of avocado, then the tuna poke, then the pickled cucumber and radish and addd the spring onions on top. If you want more mayonnaise, you can add to the other bun and close the burger. Add some sesame seeds on to top.
Spring rolls
Makes 10
Ingredients
Ingredients
10 rice papers
2 portions of rice noodles (glass noodles)
2 small cucumber or 1 big one
1 carrot
1/2 of an avocado
1 tbsp of spring onions
1 tbsp of mint
1 tbsp of basil
1 tbsp of cilantro
10 shrimp
Dipping sauce
1/4 cup of rice vinegar
1/4 cup of soy sauce
1 spring onion
1/2 red of green chili pepper
1 garlic
1 tbsp of cilantro
1 tbsp of sugar
1 tsp of lemon juice
1 pinch of salt
Procedure
For the dipping sauce:
1. Chop the spring onion, the green or red chili pepper into thin circles.
2. Chop the garlic into big pieces. Chop the cilantro.
3. In a bowl, add the rice vinegar, the soy sauce, the lemon juice, sugar and salt and mix. Then add the chopped spring onions, cilantro, chili pepper and garlic. Mix and let it sit for 10 minutes.
For the spring rolls:
1. In a pot heat some water with a sprinkle of salt. Peal the shrimp and remove the vain. Once the water comes to a boil cook the shrimp for 4-5 minutes or until they change color and are full cooked. Rinse under cold water and cut all of the shrimp in half.
2. In another pot, bring water to a boil with a sprinkle of salt. Add the rice noodles and cook according to package instructions. Rinse under cold water and reserve.
3. Peal the carrot and cucumber. And with the peeler keep pealing so you end up with thin slices.
4. Chop into very small pieces the mint, cilantro, basil and the spring onions.
5. In a bowl add some warm water and add the the rice papers until they are soft.
6. Take a rice paper and with a clean cloth remove the excess water.
7. In the middle of the rice paper add two halts of shrimp, then 1/10 of the rice noodles, a little bit of cucumber, carrot, a slice of avocado, and sprinkle some mint, basil spring onions, and cilantro. Fold one end of the rice paper to cover the ingredients. Roll and and fold the ends inside and keep rolling. Just like a burrito or a wrap.
8. You can cut in half the spring rolls or leave them whole.
9. Serve with the dipping sauce.
Ingredients
4 slices of baguette
2 tomatoes
1 tbsp of olive oil
1 tsp of dried oregano
1 tbsp of basil
Salt and pepper
Procedure
1. On a grill toast the pieces baguette
2. Chop the tomato into cubes and the basil into thin slices.
3. In a bowl add the tomatoes, the basil, the oregano, the olive oil and the salt and pepper and mix.
4. Take the pieces of toasted baguette and add the tomato mixture on top.