Lemon Tahini Dressing with The Camper's Special (aka Bean and Grain Burger)

    

 I have no idea why this is called a Camper's Special, but I do know it's pretty special and I'm a happy camper when I eat it. It's my favorite thing to order at one of my favorite restaurants, Sammy T.'s, and I've been ordering it for years. What makes it special? Well there's the bean and grain burger smothered with grilled peppers, mushrooms, tomatoes and onions. And then there's the Chi-Chi dip (AKA hummus) hiding inside the cheese (mozzarella and cheddar) covered wrap. But really what I love is the Lemon Tahini Dressing that's served on the side. I wish they'd bring it in a vat.

     I looked far and wide for a Lemon Tahini good enough to enjoy with my Camper's Special at home, and made countless batches from countless recipes. None were what I was looking for. But then I had dinner with a dear friend and there it was, hiding in plain sight on her salad- the elusive, delicious Lemon Tahini Dressing.  Just what I needed to go with my homemade Camper's Special.

     Even if you don't have a Camper's Special to eat with it, this Lemon Tahini is fabulous for pouring over your salads or drizzling on your stuffed pita sandwiches or for dunking your veggies. Please excuse me while I go make a vat of it.

Lemon Tahini Dressing
Arthur Gordon, Irregardless Cafe, Raleigh N.C.
Ingredients:
1/4 c. tahini
1/4 c. tamari
1/4 c. onion, minced
2 Tbs. green pepper, minced (My dressing looks a little pink in the photo- I used a red pepper)
1  stalk celery, minced
1/3 c. lemon juice
1 tsp. white pepper
1/2 c. light olive or grapeseed oil
Directions:
2 Tablespoons water (I omit this, because I prefer a thicker dressing)
Blend (or process) the tahini, tamari, onion, bell pepper, and celery. Puree well if you want a smooth texture. Process in lemon juice and white pepper. With motor running, add oil and then enough water to get desired consistency. I prefer it a little on the thick side but that's just a matter of taste.

Camper's Special Top your Bean and Grain Burger (recipe follows) with hummus, sauteed onions, green pepper, tomato and mushrooms. Wrap it in a grilled flour tortilla and top it with mozzarella and cheddar cheese. Heat at 350F until cheese is melted. Serve warm with lemon tahini dressing. Yum.

Bean and Grain Burgers

Recipe adapted from Sammy T's  Published in The Best in the World: Fast, Healthful Recipes from Exclusive and Out-of-the-Way Restaurants

1 medium onion, finely chopped

1tablespoon olive oil

1 (19 oz.) can garbanzo beans, drained, rinsed and ground or coarsely chopped

3 slices whole wheat bread, blended in food processor

1/4 cup sesame tahini

1/4 cup tamari or low sodium soy sauce

1 clove garlic, finely chopped or 1/2 tsp. garlic powder

1/4 cup fresh parsley, finely chopped

1 cup cooked brown rice

1/3 cup raw wheat germ

Gently saute onions and garlic in olive oil until onions are slightly browned. Mix onions together with remainder of ingredients EXCEPT the wheat germ. Form mixture into 8-10 patties. Coat each patty in raw wheat germ and grill on a non-stick surface until heated through and gently browned.

Peach Confetti Salsa, and a Shake, Rattle and Roll!

     An earthquake? Seriously? C'mon now, we're on the east coast! Thankfully, there was not much damage here- some broken china and ceramic chickies- but it was kinda scary while it was happening. Earthquake veterans might be rolling their eyes about now, but I'm new to this. The last significant earthquake in Virginia was back in 1897, before my time, so I haven't had any experience with this sort of thing. I sure hope everyone else is okay!

     And this salsa? This salsa is definitely okay. It's made by my sister's recipe, with a rainbow of veggies and fruit from my brother's vegetable stand. The sweet peaches and spicy peppers blend together to make a mouthwatering combination, and make the perfect healthful dip for your chips. (This would also be wonderful on grilled chicken, or even on a hotdog!) I love a snack I can eat without feeling pangs of guilt and regret, don't you?

Peach Confetti Salsa- from my sister's recipe
2 sweet, ripe peaches, diced
1 Tablespoon lime juice
2 medium sized Roma tomatoes, diced (I used one red and one yellow)
1 jalapeno pepper, diced (very small dice)
1/4 cup sweet pepper, diced (I used a mixture of red and banana pepper.)
1 Tablespoon of sweet onion, diced (I used a little more than this.)
1 teaspoon diced basil (or cilantro if you prefer) (I used a little more of this, too)
2 teaspoons sugar (or to taste)
salt and pepper to taste (I use less salt than most people would, so I hesitate to put an amount.)
Mix all ingredients together in a non-reactive bowl. Taste for seasoning. If you like your salsa hotter, add a little more jalapeno. (This is a mildly spicy salsa the way it is written.) If you like your salsa sweeter, add more sugar. I found that the addition of the sugar brought out the flavor of the peaches more. If you have really ripe, sweet peaches you might not need as much. Let the salsa sit for at least an hour before serving, to give the flavors a chance to mingle. Store leftovers (if there are any) in the refrigerator.

This post is linked to These Chicks Cooked link party ,

Black Bean Enchiladas with Salsa Verde and Sweet Corn Salsa

     Ole! Can you pretend it's Cinco de Mayo? I can if these tasty enchiladas are concerned. They're filled with creamy cheese and black beans, and spiced up with chipotle chiles in adobo sauce. Nestled in homemade salsa verde made from roast poblanos and tomatillos, they're baked with queso fresco and then topped with sweet corn salsa.

     Full of fresh flavor, these enchiladas are simple enough for a family dinner, but impressive enough for company. Pair them with a nice salad and some chips for dipping into either of the two fresh salsas, and you have a feast. Or should I say fiesta?

Black Bean Enchiladas with Salsa Verde and Sweet Corn Salsa
slightly adapted from Cuisine at Home, April 2004
2 cans (15 oz. each) black beans, rinsed and drained
1 cup chopped onion
1 Tablespoon olive oil
3 garlic cloves, minced
1 tsp. dried oregano (use fresh if you have it)
1 chipotle pepper, in adobo sauce
1 Tablespoon adobo sauce
1/2 tsp. kosher salt
1/4 cup chicken broth (I used vegetable broth)
1/2 cup asadero or Monterey Jack cheese, shredded
8 six-inch corn tortillas
2 Tablespoons olive oil
2 cups Salsa Verde (recipe follows)
1/2 cup queso fresco or feta cheese, crumbled

• Preheat oven to 400F. Saute onion for 3 minutes. Add garlic and oregano and saute one minute more. 
• Puree half of the beans, the chipotle, the adobo sauce and the salt in a food processor. 
• Combine the onion mixture, the remaining whole beans, the broth and shredded cheese with the bean puree.
• Assemble enchiladas: Put one cup of Salsa Verde in the bottom of a casserole dish. Fry tortillas in oil until flexible. Dip one side of each tortilla into the sauce in the bottom of the dish. Fill tortilla (un-dipped side) with a generous 1/3 cup of bean mixture, roll up and place into casserole dish seam side down. Repeat with the rest of the tortillas. 
• Top filled tortillas with an additional cup of Salsa Verde and the crumbled cheese. Bake for 10 minutes. Serve with Sweet Corn Salsa (recipe follows.)

Salsa Verde (This is also great with chips!)
1 lb. tomatillos, husked and halved
2 poblano chiles, halved and seeded
1/2 cup onion, chopped
1 Tablespoon olive oil
3 garlic cloves, minced
1/2 cup fresh cilantro leaves
1/2 cup flat-leaf parsley leaves
1 Tablespoon fresh lime juice
1 teaspoon kosher salt
1/2 cup chicken broth (I used vegetable broth.)
Place prepared poblano chiles and tomatillos on baking sheet. Broil for 10 minutes. The skin of the peppers will blister and blacken. Remove the peppers to a resealable plastic bag immediately after broiling. Let them steam in the bag for 10 minutes. Remove peppers from the bag and peel off the skin.
Meanwhile, saute onions in olive oil for three minutes. Add garlic and cook an additional minute.
Place tomatillos, peeled poblanos, sauteed onions and garlic into food processor and pulse until chopped. Add herbs, lime juice and salt. Gradually add broth and process until smooth.

Sweet Corn Salsa
1 cup sweet corn kernels (canned, frozen will work fine)
1 avocado, diced
1 tomato, diced
1/4 cup red onion, diced
2 tsp. jalapeno pepper, minced (Use less if you don't like your salsa spicy!)
1small handful of cilantro leaves, chopped
Juice of 1/2 lime
Mix all ingredients, and serve with black bean enchiladas. (It's great with chips too!)




This post is linked to Savory Sunday at Eating in Winnipeg.

Curried Turkey Wraps

    Are you in a brown bag rut?  I admit that I am. Peanut butter and jelly is always a quick and easy option for a workday lunch, but it does get tiresome after a while. I'm always on the lookout for tasty alternatives that are quick and easy to put together, and also satisfying enough to keep hunger pangs away all afternoon.

     I found the recipe for these wraps in an old Cuisine at Home magazine as I was browsing at my favorite thrift store. Thankfully, it turned out to be a delightful change from my usual lunchtime fare.  The curried cranberry-apricot cream cheese spread paired with thinly sliced turkey made the perfect sweet-savory combination, while the cucumber and lettuce gave it just the right toothsome crunch. Paired with an apple, it was just enough to keep me on my toes until the three o'clock bell.
 
      Wraps are definitely one lunchtime option worth further investigation. They're easy to customize according to your tastes, and also to what's in your refrigerator. What's your favorite brown bag lunch?  I'm always open to suggestions!

Curried Turkey Wraps
recipe from Cuisine at Home, June 2004
4 oz. cream cheese, softened (I used Neufchatel)
1/4 cup dried cranberries, chopped
1/2 tsp. curry powder
2 Tablespoons apricot jam (I used my habanero gold jam.)
Juice of 1/2 lime
4 (12 inch) flour tortillas
6-8 leaves red lettuce
8 oz. deli-style roast turkey, thinly sliced
1 cup cucumber: seeded and thinly sliced (I used an English hothouse cucumber.)
1/2 cup cilantro leaves (optional)
 
Directions:

• Combine cream cheese, chopped cranberries, apricot jam and lime juice.
• Warm tortillas gently in a dry skillet until soft and pliable.
• Spread 1/4 of the cream cheese mixture on one tortilla. 
• Layer lettuce, turkey, cucumber and cilantro on top of lettuce. (To keep fillings from squeezing out, leave the top edge of the tortilla filling-free, then roll it up from the bottom.)
• Roll up tightly, and then cut in half at an angle.
• Repeat with remaining tortillas.

Fish Tacos with Creamy Dill Sauce and Pico de Gallo

Can't think,

Brain numb,

Inspiration

Won't come.

Poor ink,

Bad pen,

That's all,

Amen.

     I think I was in the second grade when I got the book A Rocket in My Pocket for Christmas. I read it cover to cover until the covers literally came off. Strangely enough, I can still probably recite every poem in it almost fifty years later. (I didn't just say that did I?) I'm sharing this poem with you from that book both in honor of National Poetry Month, and also because it's a true sentiment this morning!

     My mom was gifted with some beautiful fresh Rockfish fillets last week, and she shared some with me. I had earlier bookmarked two similar recipes for fish tacos, one on A Sweet Pea Chef and the other on Allrecipes. I scrambled them both up and came up with this version. I'm not guaranteeing that these are authentic, but they sure tasted good! And besides, they say that fish is brain food- just sayin'.

Fish Tacos with Creamy Dill Sauce and Pico de Gallo
adapted from A Sweet Pea Chef and Allrecipes

You will need:
1-2 lb. of fish fillets (recipe follows)
8-10 corn or flour tortillas
Pico De Gallo (recipe follows)
White Dill Sauce (recipe follows)
1/2 small head of cabbage thinly sliced (or cole slaw mix)

Creamy Dill Sauce
1/2 cup plain yogurt
1/2 cup mayonnaise
juice of one lime
1/2 of a jalapeno pepper, finely diced
1/2 tsp. ground cumin
1/2 tsp. dried dill (or use fresh if you have it)
1/2 tsp. cayenne (or to taste)
1/2 tsp. salt
In small bowl, mix together yogurt and mayonnaise. Stir in the lime juice. Stir in seasonings. Cover and refrigerate until needed.

Pico de Gallo
1/2 lb. grape or small cherry tomatoes, quartered
1/2 jalapeno pepper, finely diced
1/2 small red onion, diced
1 avocado, diced
small handful of cilantro (or to taste), chopped
juice of one lime
1/8 tsp. salt
1/8 tsp. ground cumin
1/8 tsp. ground black pepper
Combine all ingredients in a medium sized bowl. Cover and refrigerate until needed.

Fish
1-2 lb. fish fillets cut into 2-3 oz. portions (I used rockfish, but any mild firm white fish would be a good choice.)
1/2 cup all purpose flour
1/2 cup stone ground corn meal
1/2 tsp. salt
1/4 tsp. cayenne
1/4 tsp. ground black pepper
1 egg beaten with 2 Tablespoons water
Peanut or Canola oil for frying
In shallow bowl, mix together flour, corn meal, salt, cayenne and pepper. Dip fish pieces into egg mixture. Lightly coat with flour mixture.
Pour oil into medium skillet to a depth of about 1/4 inch. Place prepared fish into hot oil then reduce temp. to medium-high. Fry until golden brown on both sides. (approximately 5 minutes, depending on the size of your fish chunks)When fish are done, remove to paper towel lined plate to drain.

To assemble tacos:
On heated tortilla, place one or two pieces of fish. Spoon Dill sauce over fish. Top with Pico de Gallo and shredded cabbage.

Homemade Tortillas

Homemade tortillas?  Jenny suggested we make these, and while I'd never even thought of making my own tortillas before, it sounded like a good idea. And oh my goodness it was most definitely a good idea. These were soft and flavorful, with just the right amount of chewiness. We ate them with lentils, but they would be equally good wrapped around any kind of filling to make a sandwich wrap (or tacos, or enchiladas, or anything your heart desires). Made with ingredients you already have on hand, you can make these up as quick as a wink. Jenny found the recipe here at OmNomNomnivore.

South Texas Flour Tortillas
You will need:
2 1/4 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
2 tsp. vegetable or olive oil
generous 3/4 cup hot milk

Directions:

• Heat milk in the microwave for 60 seconds. Leave it there until you need it!
• Mix the dry ingredients together in a large bowl.
• Add the oil to the dry ingredients and mix together a bit.
• Slowly mix the hot milk in until the dough ball comes away cleanly from the sides of the bowl. (You might need a little more or less milk than the recipe calls for, and you might need to adjust with additional flour.)
• Mix the dough for 3-4 minutes and then turn out onto a floured surface and knead once or twice.

 

•  Divide the dough into 12 equal balls. Make an indentation in each with your finger.

• Roll each ball into a 6 inch circle (more or less...) and cook on a hot non-stick skillet or griddle. Each one will take about 30 seconds per side to cook, so you can put one on to cook while you're rolling out the next one. This is a good time to employ a willing helper if you have one. Or be the helper yourself if you have a daughter in law that can make these things with her eyes closed.

 

Enjoy them warm or cold. You'll never look at a perfectly round tortilla the same way again.