Chilaquiles.

I am such a sucker for a recipe with multiple iterations. A recipe that sticks around for a week or two, until you’ve finally become ready for a break. It’s probably why I’m such a big fan of the salad dressing/kale salad combo from last week. Probably. That and the fact that the dressing is awesome. Duh.

We had the original version of this recipe what I think was two weeks ago. I’ve had the remainder of the salsa in the fridge since. What can I say, I push the limits of leftovers, but it was totally fresh when I made it. Like farmers’ market fresh. So I’m sure it’s good.

And then I found some corn tortillas in the fridge. So today (well, not today, as in the day you’re reading this, but today as in Sunday afternoon), I made baked a few of them into tortilla chips, I poured some more salsa over them and some cheese I found in the bottom drawer (feta, this time), and I cracked an egg over it all and baked it all together.

Just as good as two weeks ago, that’s for sure.

That said, I’m not sure this kinda dish really warrants an actual recipe, but I’ll give you one, for the sauce if nothing else. I like my salsa (sauce? salsa? sauce? I dunno…) extra-spicy, and this one definitely is. After that, you basically take said sauce/salsa/whatever and dump it over tortilla chips coated in the cheese of your choice, and you finish it off with a fried egg or two.

Easy peasy.

You could make it for 1, for 2, for 4, you get the point. I’m not one to judge (ok, maybe I am, if you deserve it) but it’d be a crying shame if you left out the cilantro and lime to finish it all off.

And if you can handle it, a little extra sauce on top. A margarita by your side to tame it all down? Brilliant.

Chilaquiles with Fried Eggs
Adapted from Bon Appetit, March 2012; serves 4

time commitment: 45 minutes

this is such a super simple dish that’s jam-packed with flavor. if i were you, i’d make the salsa ahead of time, then you have a really quick weeknight meal in about 10 minutes flat. we had these for dinner two nights in a row, so i made the salsa and grated the cheese on the first night, then had them ready for the second night in no time. you’re welcome. also, we had plenty of salsa left over, so you could do all sorts of things with it, or just have chilaquiles all week long ;).

printable version

ingredients
red chile salsa
7 dried ancho chiles
1 28-ounce can whole tomatoes, drained
1 medium white onion, chopped (1 1/2 cups)
5 garlic cloves, chopped
1 jalapeño, with seeds, chopped
1/4 t smoked paprika
2 T vegetable oil
2 t honey or agave nectar
Kosher salt, freshly ground pepper

everything else
36 large tortilla chips
1 c (4 ounces) crumbled queso fresco or mild feta
1 c (4 ounces) shredded Monterey Jack
4 large eggs
cilantro, freshly chopped
Lime wedges
1 avocado, sliced

instructions
red chile salsa
Place chiles in a medium bowl; cover with 2 cups boiling water. Let chiles soak until softened, about 15 minutes. Drain, reserving soaking liquid. Place chiles in a blender, discarding stems (you can also discard seeds if you want, but i just tossed the whole thing in). Add tomatoes, next 4 ingredients, and 1 cup reserved soaking liquid; purée until smooth.

Heat oil in a medium saucepan over medium-high heat. Add purée and bring to a boil. Reduce heat to medium and simmer, partially covered and stirring occasionally, until slightly thickened, about 15 minutes (add more reserved soaking liquid if too thick). Stir in honey and season to taste with salt and pepper. (You can  make this days in advance, if you’d like. Cover and chill until ready to use.)

putting it together
Preheat broiler. Toss chips and 1 cup sauce in a large bowl. Transfer half of chips to a large ovenproof platter or skillet. Scatter half of cheeses over chips. Top with remaining chips and cheeses, along with 1/2 cup more sauce. Broil until cheese is golden and melted, 4–5 minutes.

Meanwhile, pour oil into a nonstick skillet to lightly coat. Heat over medium heat. Add eggs and fry until whites are set but yolks are still runny, about 4 minutes.

Top chilaquiles with cilantro, lime wedges, and avocado. Top with fried eggs and serve with remaining sauce alongside.

Miso. Carrot. Sesame.

I can’t really explain what sort of diet Chris and I have been on lately. I suppose it isn’t a diet, rather it’s just a newer way of eating that we’ve had to implement.

The basic premise is that we try to eat as light and as healthy as possible during the week, because the weekend is always a caloric disaster. Pretty simple, right?

I’ve said this a zillion times – the food here in San Francisco is undeniably better than any food in any city I’ve ever lived (or visited for that matter). Maybe that’s a bold statement, but living here for almost a year and a half has given me a little time to audition the city’s food, and it’s true. We take full advantage of it, too. If we aren’t going out with local friends, we’re showing visitors our favorite spots instead.

For example, this past weekend my sis-in-law and her husband were visiting, and we went to Flour+Water (tasting menu!), got ice cream, and had some of the city’s best Ramen, bubble tea, and a slice of a porchetta sandwich – all in two days’ time. Oh, and Nopalito, but that goes without saying when visitors are here.

So, to help both our waistlines and our wallets, we’ve made it a point to try to stay in during the week, and to make really smart choices when we do so. That generally means a lot of vegetarian eating, including a lot of healthy grains, egg dishes, and kale – typically in salad form. Now, some of you may not like kale. I guess that’s understandable, but hopefully there is some sort of green aside from iceberg lettuce that you do like. I’ve become a huge fan of the following mix: kale, shaved brussels sprouts (which I used to despise, but now, they have a sweet spot in my heart), and spinach.

The greens alone create the most perfect trifecta. Sure, I switch them around some here and there, but generally, those are included in the mix. A few sprinkles of shaved coconut, a sprinkle of sunflower or pumpkin seeds, a handful of dried fruit and a couple of chopped apples? You almost have the best kale/whatever green salad you want that you could ask for.

But one thing’s missing. One thing of utmost importance. One thing to bring it all together, to make a salad seem like so much more than a salad. And that’s this dressing. I promise you, it is so totally worth a search for the miso paste (or a click here for a bulk version). Salty and tangy, it pairs nicely with toasty sesame oil, and the slight sweetness added by agave nectar (or even honey) makes a perfectly balanced dressing. I’m sure it would be great on things other than salad, but for me, it begs to be tossed into the mixture I described above.

The fact that I’m writing about salad dressing for an entire blog post should be proof enough that this is an amazing dressing, but if you need one more urging, I’ll say it again. This here, friends, is an a-ma-zing dressing.

Miso, Carrot, & Sesame Dressing
Adapted from Bon Appetit, makes 1 1/2 cups

toss this dressing over a mixture of greens (we prefer kale, any kind) and add whatever you like. We make a habit of eating the following combo: kale, shredded coconut, raisins, fresh chopped apples, and a handful of nuts/seeds. If you use kale or any other sturdy green, give the dressing time to settle into the salad. You can even make it the night before for a lunch salad, and with kale at least, there’s not wilty action.

p.s. – I usually double this recipe and the dressing will last for a week or two, as long as your ingredients are fresh.

time commitment: 10 minutes

printable version

ingredients
1/2 c white miso
5 T canola oil
1/4 c finely grated peeled carrot
2 T finely grated peeled ginger
2 T unseasoned rice vinegar
1 T roasted white sesame seeds, optional
2 t toasted sesame oil
2 t honey or agave nectar

instructions
Place all ingredients plus 1/4 cup water in a resealable container. Cover and shake vigorously until well combined. Add more water to thin out, if desired.