Tag Archives: salad

time to fiesta!

On April 30th,  cook with a view hosted its third cooking class ~ Healthy Mexican Food. It was a great success, and the food was out of the world if I do say so myself.  Below are a couple of recipes from that class that I hope you’ll enjoy. I would love to hear from you if you try one or both of these. What’s your favorite Mexican Food? Share it and let’s see if we can find a way to give it a healthy overhaul – beyond just using reduced fat cheese!

Chayote and Chile Poblano Soup

  • 2 poblano chiles roasted and cleaned
  • 1 Tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 1/2 cups white onion, chopped
  • 2 lbs. chayote peeled and chopped (shown in the photographs)
  • 1 cup corn
  • 6 cups chicken or vegetable broth, heated
  • 1 cup Mexican cream or heavy cream
  • 1-2 tsp. salt
  • 1/2 tsp. white pepper
  • pinch red pepper flakes

peeled chayote squash

cubed chayote squash

  1. Cut poblano chiles into strips and set aside.
  2. Place the olive oil in a large stockpot over medium-high heat. When hot, add the garlic and onion. Sauté for about 8-10 minutes.
  3. Add the chayote, corn and broth, as well as the roasted poblano chiles, salt, white and red pepper. Let simmer for about 30 minutes or until the chayote is soft.
  4. Place the soup in a food processor in two parts and puree. Or use an immersion blender.
  5. Return to pot and add crème.

Low-Carb Option Omit the cup of corn and lower the carbs to 11 grams.

Low-Fat Option Use low-fat milk instead of the cream and lower the calories to 116 as well as shedding 10 grams of fat.


Mexican Chopped Salad with Honey-Lime Dressing Salad

  • 8 cups chopped romaine lettuce
  • 1 can (15 oz.) black beans, rinsed and well drained
  • 2 cups chopped seeded tomato
  • 2 cups chopped peeled jicama
  • 1 ½ cups fresh corn kernels, uncooked (or frozen or canned)
  • 3/4 cup thinly sliced radishes
  • Half a ripe avocado, diced
  • 1 red bell pepper, chopped
  • 1/4 cup crumbled reduced-fat feta cheese

Honey-Lime Dressing

  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 Tbsp. honey
  • 2 Tbsp. finely chopped fresh cilantro
  • 1 large scallion bulb, finely minced

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.



winter citrus salad

This gallery contains 4 photos.

Citrus season is nature working at her best. What timing – to have citrus in season and in stores in the winter months just when cold and flu season are in full swing – well at least in the northern … Continue reading


blood orange, filbert, and beet salad

This gallery contains 3 photos.

2 large beets 2 blood oranges 3 cups spring salad mix 1/4 cup white wine vinegar 1/2 cup hazelnut oil 1/2 cup olive oil with organic blood orange 1/2 cup hazelnuts (filberts), roasted and chopped Pecorino cheese, grated salt and … Continue reading


kabocha squash ~ october 24, 2010

This gallery contains 7 photos.

For the inaugural dinner around the table (d.a.t.t.) meal we invited our good friends and neighbors Jay and Stephany.  Jay and Stephany are the kind of neighbors that your grandparents talked about having. We swap tools and cooking ingredients back … Continue reading