Monday, January 4, 2010

Recipe of the Week: Nopalito Hash

Every person I've discussed New Year's Resolutions with seems to have a list this------------long. Remember how I'm so not making resolutions? Well, I thought I'd come up with a dish that hits a lot if my loved ones resolution lists and is still tasty...and you KNOW how much I love checking things off a list...!

This little hash is 1)inexpensive, 2) vegetarian with a vegan option, 3) loaded with fiber and vitamins, and 4) quick to whip up. So you all can check off 1) saving moolah, 2) eating less meat, 3) eating more healthfully, and 4) having more time to exercise, kiss cute boys, read a great book, snuggle with your Ruby, or sleep.

See having not-resolutions can work!

Nopalito Hash
Serves 4 pious resolution-makers or 2 non-resolution folks
6-8 new potatoes, scrubbed clean and cut into big chunks
Extra virgin olive oil
1 can of low-sodium black beans, drained and rinsed
1 1/2 cups of cooked, sliced nopalitos, drained and rinsed
1 small onion, diced
1 t ground cumin
1 T Worcestershire Sauce (leave out if vegan/vegetarian and up the Pikapeppa dosage)
1 t Pikapeppa Sauce
1 t Sambal Oelek or other hot pepper sauce like Sriracha
1 T soy sauce or Bragg's Liquid Aminos
2 T pumpkin seeds
2 T crema mexicana (leave out if vegan)
Salt and pepper

Get a pot of generously salted water and the potatoes going. Unlike pasta, where you should add the pasta to the water after the water is boiling, potatoes do much better when brought up to temperature with the water. They absorb the salt and are less "milly" if prepared this way. they should take about 30 minutes to cook. Check to see if they are done if they are easily pierced with a knife.

Meanwhile, in a large saucepan over medium heat, add a generous squidge of the extra virgin olive oil and the chopped onions. Saute until tender and translucent. Sprinkle the cumin over the onions and saute for 30 seconds. Add the drained black beans and nopalitos. Mix until well combined and then add the Worcestershire, Pikapeppa, sambal oeleck, and the soy sauce/Bragg's. Mush some of the beans up with your spoon to make a thicker sauce.

Drain the potatoes well and add to the saucepan. Mix well to coat all of the potatoes with the sauce and heat until the potatoes are warmed through. Add a little pepper and taste to see if you need any may not.

Dish up your hash and garnish with a drizzle of crema mexicana and pumpkin seeds. Sit back and enjoy your virtuous meal!

P.S. I'm hanging on to not taking my holiday decorations down another day...I just can't do it!

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