OUT WEST: Food & Lifestyle

Vegetarian

Spirulina Pomegranate Raspberry Smoothie

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Spirulina Pomegranate Raspberry Smoothie combines three powerful anti-oxidants along with vitamins and minerals for a healthy drink.

Sweet, a little tart and packed full of everything you need to stay healthy. From anti-oxidants to protect your cells from damage, to iron for those struggling with anemia and vitamins to keep you energized.

This Spirulina Pomegranate Raspberry Smoothie is basically youth in a drinkable form. When I start my day with a healthy smoothie, I feel a noticeable increase in energy right away. I like to rotate between this Spirulina based smoothie and my Tropical Tumeric Ginger Smoothie, each having an incredible amount of health benefits.

Using frozen fruit allows for a great texture without having to add ice, which turns slushy or frozen yogurt, which is full of not so great ingredients. If you really want a minimalist smoothie, omit the agave nectar and taste just the natural fruit sugars. It really depends on your taste and when the fruit was harvested, in the peak season or off season, which can make a huge difference in the natural sweetness.

Ingredients

  • Spirulina – A dark green algae that comes in powder form. Adding just a pinch of this nutrient packed supplement provides vitamins, minerals and protein, making it one of the best nutrients around.
  • Pomegranate – A well known anti-oxidant that also provides excellent anti-inflammatory protection, which helps prevent disease and cancer.
  • Raspberry – Not only an anti-oxidant, but contain potassium to help keep your heart healthy, fiber to lower blood sugar and Vitamin C to keep your skin looking young.

Spirulina Pomegranate Raspberry Smoothie combines three powerful anti-oxidants along with vitamins and minerals for a healthy drink.

Spirulina Pomegranate Raspberry Smoothie

Spirulina Pomegranate Raspberry Smoothie combines three powerful anti-oxidants along with vitamins and minerals for a healthy drink.
Print Recipe Pin Recipe
Prep Time 5 mins
Course Breakfast, Drinks
Cuisine Breakfast, Healthy Recipes, Vegetarian
Servings 1

Equipment

  • Blender

Ingredients
  

  • 1 cup frozen raspberries
  • 1/4 cup frozen banana
  • 8 oz. pomegranate
  • 1/4 tsp spirulina
  • 1 tsp agave nectar

Instructions
 

  • Place ingredients in blender and blend until smooth.
Keyword 2021 Food Trends, Breakfast Smoothie, Spirulina

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Handmade Authentic Tamales

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Delicate, flavorful Handmade Authentic Tamales filled with red chili pork or poblano jack cheese deliver the taste of Mexico in your kitchen.

This essential step by step guide will make you crave fresh tamales everyday. There are so many filling possibilities from traditional red chili pork to vegetarian poblano jack or even bean and cheese. Get creative.

Looking at the amount of steps in this recipe may seem daunting, but these Handmade Authentic Tamales can be made in steps. I like to make the red chili pork the day before, so all that’s left is the masa and assembly. Plus, this recipe makes quiet a few tamales, so it’s a really great way to meal prep for later. You can store the tamales for up to six months in the freezer.

When you are ready to plate these beautiful tamales, top with your favorite ingredients. My topping of choice is this Salsa Verde, which is super easy to make with your blender. Other suggestions are chopped radish and cilantro, avocado or pico de gallo.

Freshly made Red Chili Tamales are tender and flavorful with diced radish and cilantro

Ingredients

  • Masa – Instant corn masa found in the Mexican aisle of grocery. I used Maseca brand. The bag will indicate used for tamales.
  • Lard – Use your rendered lard or purchase at the grocery next to the masa.
  • Pork – Use either shoulder, picnic or Boston butt, which is intended for slow cooking and shreds easily.
  • Corn Husks – Sold in packages in the Mexican aisle of the grocery. They are used to wrap and steam the masa and meat, making the tamales.
  • Guajillo Chili – Dried, sold in package in Mexican aisle of grocery. Has a deep, fruity, smoky flavor with mild heat.
  • Chiles de Arbol – Known as bird beak chili, adds the heat.
  • Cumin – A warm, earthy spice that gives depth of flavor.
  • Chipotle Powder – Smoke dried jalapeno peppers ground into powder.
  • Garlic – Pick hard, firm to the touch garlic.
  • Tomato Bouillon – Knorr tomato chicken bouillon cubes.
  • Onion – Pick firm yellow onions.

Preparation

  1. Prepare the shredded pork first. Combine chili powder, chipotle powder, cumin and salt. Rub mixture over pork roast.
  2. Heat lard in a dutch oven or large heavy pot. Sear pork roast over medium high heat on each side creating a browned crust.
  3. Add water, tomato bouillon cubes, onion and garlic to the pot. Cover and reduce heat to low. Cook until fork tender about 3 hours.
  4. Remove pork roast from pot, shred, reserve cooking liquid.
  5. Make the sauce by toasting guajillo and arbol chilies in dry pan over medium heat until warmed, being careful not to burn. Remove from pan and soak in 2-3 cups hot water or broth for 10 minutes.
  6. Place soaked chilies, garlic cloves, and cumin in a blender and blend until smooth.
  7. Heat lard in a medium pan over medium heat, add sauce from blender and about 3 cups reserved cooking liquid, cook until darkened (about 10 minutes). Combine shredded pork in a large bowl with sauce.
  8. Start soaking your corn husks in hot water. Either spread out in a large pan or in the sink.
  9. Prepare the masa by hand mixing masa, baking powder, salt, chipotle powder, chili powder and cumin, then add lard and butter. Slowly add cooking liquid until dough forms. Dough should be a thinner, wetter consistency. Using your hand, mix the dough, repeatedly, until very smooth.
  10. Assemble the tamales by taking a soaked corn husk, wide side towards you, and spreading a thin layer of masa, edge to edge, about 3/4 of the way up the corn husk.
  11. Place about 1/4 cup shredded pork in bottom middle portion of the corn husk. Fold sides in and top over. Tie with a strip of corn husk.
  12. Set up your tamale steamer with water to just under steaming rack and place a piece of foil over steaming rack. Set tamales in steamer open side up.
  13. Place tamale steamer over high heat and bring to a boil. Reduce heat to medium low and steam for about 45 minutes.
Freshly made Red Chili Tamales are tender and flavorful with diced radish and cilantro

Handmade Authentic Tamales

Tender, flavorful Handmade Authentic Tamales filled with red chili shredded pork or vegetarian poblano cheese.
Print Recipe Pin Recipe
Prep Time 3 hrs 30 mins
Cook Time 45 mins
Course Dinner, Main Course
Cuisine Mexican
Servings 20

Ingredients
  

Red Chili Pork Filling

  • 3 lb. pork butt / picnic / shoulder roast
  • 1 tbsp. chili powder
  • 1 tbsp. chipotle powder
  • 1 tsp cumin
  • 1 tsp salt
  • 2 tbsp. lard
  • 1/2 yellow onion rough sliced
  • 4 cloves garlic rough chopped
  • 2 cubes Knorr tomato chicken bouillon smashed
  • 6 cups water

Red Chili Sauce

  • 8 guajillo chili peppers dried
  • 4 chili de arbol pepper dried
  • 4 cloves garlic
  • 1 tsp cumin
  • 1 tbsp. lard
  • 2-3 cups reserved cooking liquid from pork

Masa

  • 3 1/2 cups masa
  • 1 tsp baking powder
  • 2 tsp salt
  • 1 cup lard
  • 2 tbsp. butter
  • 1 tbsp. chipotle powder
  • 1 tbsp. chili powder
  • 1 tsp cumin
  • reserved cooking liquid from pork

Poblano Jack Filling

  • 8 poblano peppers prepared (see notes)
  • 8 Monterrey Jack cheese sticks cut in half

Other

  • 1 package corn husks separated and soaked in warm water

Instructions
 

Red Chili Pork Filling

  • Combine chili powder, chipotle powder, cumin and salt. Rub all over pork roast.
  • Heat lard in a heavy bottom pot or dutch oven over medium high heat. Sear all sides of seasoned pork roast.
  • Add remaining ingredients to pot, cover and reduce heat to medium low. Simmer until fork tender about 3 hours.
  • Remove pork roast from pot, place on large dish and shred. Reserve all of the cooking liquid from pot to use in recipe.

Red Chili Sauce

  • Place a dry sauté pan over medium high heat. Add dried guajillo and chili de arbol peppers. Toast until fragrant, just a couple minutes, being very careful not to burn. If burnt, they will taste horribly bitter and you will have to re-do.
  • Remove chilies to a bowl and cover with 2-3 cups reserved cooking liquid. Soak for about 10 minutes until softened.
  • Put soaked chilies, cooking liquid, garlic and cumin in blender and blend until smooth.
  • Melt lard in a pan over medium high heat. Pour blended sauce in hot pan with lard and simmer until darkened about 15 minutes.
  • Combine red chili sauce with shredded pork in a large bowl. Add a little more cooking liquid, if needed to make saucy.

Masa

  • Combine masa, baking powder and salt in a large mixing bowl.
  • Cream lard and butter together, them mix in with masa.
  • Slowly add reserved cooking liquid until dough forms. You want a pretty wet dough because it needs to easily spread on the corn husks. Then, mix, mix, mix, with your hand until very smooth. You want all the masa granules gone. It really takes a lot of mixing.

Poblano Jack Filling

  • Prepare poblano peppers by placing on a sheet pan, broiling until charred, removing from oven, placing in a covered dish to steam for a few minutes, then removing from dish and peeling off the skin and removing the stem and seeds. Cut each pepper in half.
  • Place one half of each Monterey Jack cheese stick on one half of prepared poblano.

Assembling the Tamales

  • Prepare your tamale steamer or large over sized pot with steamer rack in the bottom. Fill about 1/4 of pot with water, to just under steamer rack. Add a sheet of foil over steamer rack to protect from water.
  • Prepare your work area by setting a stack of soaked corn husks, a stack of torn pieces from the corn husks (used to tie finished tamal), your bowl of red chili pork or poblano jack filling and the bowl of prepared masa.
  • Place a corn husk in your hand with wide end towards you. Spread a scoop of masa over corn husk, reaching to edges, but only 3/4 of the way up towards smaller end. You want a thin layer. This masa will expand when steamed. If the masa is not spreading easily and not sticking to the corn husk, you may need to add more cooking liquid.
  • Once, you have a nice, thin layer of masa, add about a 1/4 cup of red chili pork to the center
  • OR if using the poblano jack filling, place one half poblano with one half Monterrey Jack cheese stick in the center.
  • Fold the sides in and the bottom up. Tie with a strip of corn husk. Not too tight, just enough to secure. Set open end up in steamer pot. Continue with remaining ingredients until it's all used up.
  • Place steamer pot on burner. Bring to a boil, reduce heat to medium low and steam for about 45 minutes. Remove and let cool for about 10 minutes. This allows the masa to firm up. They are now ready to eat, just don't eat the corn husk!
  • You can store tamales in Ziplock bags in the freezer for about 6 months.

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Related Recipes

  • Stuffed poblano wrapped in bacon in cream corn sauce
  • Frijoles Charros are creamy pinto beans are cooked with bacon and chorizo to get that smokey, spicy flavor and a mirapoix of celery, carrot and onion add a richness. Topped with crumbed cotija and crispy fried tortilla strips, you've got a family friendly meal in a bowl.
  • Carne en su Jugo

Shaved Brussels Sprouts Salad

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Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.

Perfect as a side dish, yet hearty enough for a vegetarian main dish.  Brussels Sprouts really hold up to this shallot lemon vinaigrette, making this a great dish for gatherings.  You’ll want to add the vinaigrette 15 minutes before serving to allow the brussels sprouts to completely absorb all the flavor, saving the pomegranate seeds, parmesan and seasoned breadcrumbs until just before serving.

Ingredients

  • Brussels Sprouts – Shaved, shredded or sliced in super thin strips.
  • Pomegranate Seeds– Slice open the pomegranate, tap out the seeds OR make life easier buy a cup of pomegranate seeds in the produce dept.
  • Parmesan Cheese – Buy a wedge of parmesan cheese and grate your own – it’s so much better than the pre-packaged.
  • Breadcrumbs -Use the crumbs at the bottom of the crouton bag or just smash up some croutons into breadcrumbs.
  • Shallot – Smaller than an onion, usually next to the garlic in the produce section of your grocery.
  • Lemon – A large lemon gives us the bright acidic taste to our vinaigrette.
  • Dijon Mustard – Adds a nice flavor to the dressing.
  • Apple Cider Vinegar – Can sub with your favorite type of vinegar.
  • Agave – A natural sweetener usually found in the baking aisle.
  • Olive Oil – I used extra virgin, look for a good quality olive oil.

Preparation

  1. Place cleaned, shaved brussels sprouts in a large salad bowl.
  2. Coat with Lemon Shallot Vinaigrette (whisk shallot Dijon mustard, lemon juice, apple cider vinegar and agave together, then whisk in olive oil).
  3. Let sit for about 15 minutes while brussels sprouts soak up the vinaigrette.
  4. Toss in pomegranate seeds, parmesan cheese and seasoned bread crumbs before serving.
Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.

Shaved Brussels Sprouts Salad

Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.
Print Recipe Pin Recipe
Prep Time 15 mins
Course Main Course, Salad, Side Dish
Cuisine American, Christmas, Thanksgiving, Vegetarian
Servings 6

Ingredients
  

Shaved Brussels Sprouts Salad

  • 20 brussels sprouts cleaned, stemmed and shaved
  • 1/4 cup pomegranate seeds
  • 1/4 cup parmesan cheese grated
  • 1/4 cup seasoned breadcrumbs/smashed croutons

Lemon Shallot Vinaigrette

  • 1/2 cup shallot thinly sliced
  • 1 tbsp. Dijon mustard
  • 1/4 cup lemon juice fresh squeezed
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. agave
  • 1/4 cup olive oil

Instructions
 

Lemon Shallot Vinaigrette

  • Whisk together shallot, Dijon mustard, lemon juice, apple cider vinegar and agave in a small bowl. Whisk in olive oil.

Shaved Brussels Sprouts Salad

  • Place shaved brussels sprouts in a large salad bowl.
  • Coat with Lemon Shallot Vinaigrette.
  • Let sit for about 15 minutes while brussels sprouts soak up the vinaigrette.
  • Toss in pomegranate seeds, parmesan and breadcrumbs before serving.
Keyword Brussels Sprouts, Holiday Salad

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Chanterelle Sage Stuffing

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Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Out West Chanterelle Sage Stuffing.

Chanterelle mushrooms are sautéed in butter with sliced leeks then combined with seasoned toasted bread cubes in this Chanterelle Sage Stuffing, perfect for your vegetarian Thanksgiving guests. You won’t miss the meat in this dish. The chanterelle mushrooms provide a meaty alternative and make this a signature Out West Food & Lifestyle dish.

Looking to forage your own chanterelle mushrooms? Learn a few tips and grab the recipe for my Chanterelle Crostini. It’s the perfect appetizer!

Ingredients

  • Chanterelle Mushrooms – Freshly foraged and air dried, if possible. This is the main ingredient, so you want the best chanterelles you can find. Slice thick or tear to maintain that rustic feel. They tend to shrink when cooked.
  • Toasted Seasoned Bread Cubes – Often found in the deli section during the holidays or you can make your own using day old French bread, cubed, seasoned with one tablespoon of poultry seasoning, a pinch of salt and baked in a 350 degree oven for about 15 minutes.
  • Shallot – Part of the onion family. Find these next to the garlic and onion.
  • Celery – Organic is my choice for celery, adds a fresh flavor.
  • Sage – Fresh sage from the produce section or your own garden.

Preparation

  1. Place toasted bread cubes in a large mixing bowl.
  2. Sauté shallot, celery and garlic in bacon grease, lard or vegetable oil over medium high heat for 1-2 minutes until softened. Set aside.
  3. Sauté chanterelle mushrooms in bacon grease, lard or vegetable oil for 3-4 minutes until just softened.
  4. Add butter, sage and shallot mixture to pan. Turn off heat and let butter melt.
  5. Combine chanterelle shallot mixture with toasted bread cubes.
  6. Whisk egg and broth together then fold into bread mixture until completely combined.
  7. Cover with foil and bake at 350 degrees for 30 minutes.

Related Recipes

  • An easy side dish full of flavor, Roasted Spiced Carrots with Agave and Pepitas bring rustic elegance to your table.
  • A blend of red chiles, spices and orange juice produce a flavorful skin on this Out West inspired Chile Rubbed Smoked Turkey
  • This Thanksgiving head Out West with this Chorizo Cornbread Stuffing packed full of sliced apple, pecan and celery with rustic bread cubes.
Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Out West Chanterelle Sage Stuffing.

Chanterelle Sage Stuffing

Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Out West Chanterelle Sage Stuffing.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Course Side Dish
Cuisine American, PNW, Thanksgiving, Vegetarian
Servings 6

Ingredients
  

  • 8 cups seasoned toasted bread cubes
  • 2 tbsp. vegetable oil or bacon grease divided
  • 1 cup shallot thinly sliced
  • 1 cup celery sliced
  • 1 tbsp. garlic minced
  • 3 cups chanterelle mushrooms thick sliced or torn
  • 1/2 cup butter sliced in a few pieces for easy melting
  • 3 tbsp. fresh sage rough chopped
  • 1 egg
  • 1 1/2 cup chicken broth

Instructions
 

  • Place seasoned toasted bread cubes in large mixing bowl. If making your own: Toss bread cubes with 1 tablespoon poultry seasoning and 1/4 teaspoon salt, place on sheet pan and bake at 350 degrees for about 15 minutes until toasted.
  • Sauté shallot, celery and garlic in 1 tablespoon of either vegetable oil or bacon grease over medium high heat for about 2 minutes. Set aside.
  • Add remaining 1 tablespoon vegetable oil or bacon grease to pan and sauté chanterelles mushrooms over medium high heat for about 3-4 minutes.
  • Turn the heat off and add butter to the pan, letting it melt into the chanterelle mushrooms.
  • Combine shallot mixture and chanterelle mushroom mixture to seasoned toasted bread cubes. Fold in sage.
  • Whisk egg into broth and combine with toasted bread cube mixture until completely coated.
  • Place stuffing mixture in a prepared baking dish, cover with foil and bake for 40 minutes at 350 degrees. Remove foil for the last 10 minutes if you like a crispier top.
Keyword Thanksgiving Dressing, Vegetarian Thanksgiving

Crispy Flour Tacos

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Crispy Flour Tacos stuffed with cumin spiced black beans, fresh lettuce, radish, avocado and topped with lime crema and pico de gallo.

Fresh, crispy and totally handheld messy

When you crave restaurant style Mexican food….but you’re stuck at home. These Crispy Flour Tacos are for YOU! And I know this because my son took one bite and said “Mom, this is JUST LIKE the Mexican restaurant – Can we have this all the time?”

We have a family tradition of every payday Friday, treating our family to dinner at the local Mexican restaurant. We really LOVE Mexican food. Over the years, I’ve learned to create my own Mexican inspired creations at home…you know, for those Fridays in between.

Fry the flour tortilla for a crispy shelled taco

This recipe is SUPER customizable (is that a word? IDK I’m going with it) I use a medium size flour tortilla, fry it in vegetable oil so it puffs up and creates a nice pocket to stuff with your favorite fillings. This version is #vegetarian but you can fill with ground beef, chicken or even shrimp.

Make It Your Own:

  • Use ground beef or chicken seasoned with your favorite taco seasoning
  • Stuff with shrimp coated in adobo sauce
  • Use refried beans instead of black beans
Crispy flour tortilla with cumin beans, fresh vegetables
Print

Crispy Flour Tacos

Crispy Flour Tacos stuffed with cumin spiced black beans, fresh lettuce, radish, avocado and topped with lime crema and pico de gallo.
Course Main Course
Cuisine Mexican, Southwest, Vegetarian
Keyword 30 Minute Dinner, Flour Tacos, Mexican Restaurant Food
Prep Time 20 minutes
Cook Time 2 minutes
Servings 1

Ingredients

Lime Crema

  • 1/2 cup sour cream
  • 1/2 lime juiced, zested
  • 1 pinch salt

Pico de Gallo

  • 1/2 sweet yellow onion
  • 1/2 serrano pepper diced, seeds removed
  • 1 lime juiced
  • 3-4 large vine ripened tomatoes diced
  • 1/4 cup cilantro chopped
  • 1 clove garlic minced
  • 1 pinch salt
  • 1 generous pinch pepper

Cumin Spiced Black Beans

  • 1 can black beans
  • 1/2 tsp cumin
  • 1 pinch salt

Other Ingredients

  • 4 medium sized flour tortillas
  • 1 cup vegetable oil
  • 3-4 radish sliced
  • 1 avocado sliced
  • 1/4 head iceberg lettuce shredded
  • 1-2 cups Pepper Jack cheese shredded

Instructions

Lime Crema

  • Combine sour cream, lime juice, lime zest and salt in a ziplock. Cut point of bag off to make squeezable applicator.

Pico de Gallo

  • Place onion and serrano pepper in a bowl. Squeeze juice of one lime over and mix together.
  • Add remaining ingredients and toss to combine.

Cumin Spiced Black Beans

  • Empty can of black beans into a small pan. Add cumin and salt. heat on medium until warmed.

Crispy Flour Tacos

  • Heat oil in a small (tortilla sized) pan over medium high heat.
  • Using tongs, place tortilla in hot oil, and as it cooks, fold over to create a 'taco' shape.
  • Remove to wire rack and repeat with remaining tortillas.
  • When you have all the tortillas cooked, stuff them with black beans, lettuce, radish, avocado, pico de gallo and lime crema on top.