Friday, July 17, 2015

The Best Tacos

The perfect taco
Under the food guidelines I am trying to follow, I am only supposed to have red meat once a week.  I am pretty close to meeting that goal. So, for my red meat meal you would think I would always want a nice juicy steak. Not necessarily.  I am totally addicted to tacos and not just any tacos- I either want tacos from La Tienda (but if I am at La Tienda I am usually going to want the shrimp cilantro pesto quesadillas) so the only other taco I want is this recipe. Yes, it is that good.  It takes awhile but that gives me time to run a couple of miles before dinner. A pro tip-- use cabbage in your tacos instead of lettuce- it tastes better and doesn't wilt.

1 Pound (.45 kg) of Hamburger (You can make two pounds with the same amount of spices)
1 Tbsp of Paprika
1-2 Tbsps of Chili Powder
1/2 Tsp of Garlic Powder
1 Tsp of Cumin
2 Cloves of Garlic, Minced
1/2 of a Bell, Red, Yellow, or Orange Pepper, Diced
1/2 Onion, Diced
It looks like too much spice but it is not trust me
Mix together the meat and spices and place in a medium sauce pan.

Add enough water to cover the meat. Bring to a boil and then reduce heat to a simmer. Simmer for an hour (yes an hour- this is when I go for my run so I can eat several tacos guilt free).
Adding the pepper and onion- I am on a red pepper kick
Add onion and pepper to the meat mixture and continue to simmer for 30 minutes.  Most of the liquid cooks off so I have never had to drain the meat.
Finished- still some liquid but not too much
Either use the meat right away in your tacos or refrigerate and use later. I like soft shells, cabbage, avocado, onion, tomato, cilantro, and cheese for my tacos.

The bottom line: will I make this again? Yes, it is so good.

Sunday, July 12, 2015

Greek 7 Layer Dip

Not only is it delicious; it is also pretty
We love the Mexican seven layer dip, and my family often requests it. I wanted something a little different so I came up with a Greek twist on a favorite family dish. And you know what?  This is a great dip.  It is so easy to make.  I serve it with pita chips (and when I run out we switch to chips). You can make the hummus or if you are running short on time (I often am) pick up some pre-made hummus.

Greek 7 Layer Dip

10 oz Hummus

1/2 Cup (55 grams) Cucumber, Peeled, Seeded and Diced
1 Cups (225 grams) Plain Greek Yogurt
2 Cloves of Garlic, Sliced
2 Tsp White Wine Vinegar
A Couple Sprigs of Fresh Dill
A Couple Sprigs of Fresh Mint

1 Pint of Cherry Tomatoes, Diced
1 Cup (110 grams) Cucumber, Diced
1/3 Cup (80 grams) Kalamata Olives, Sliced
6 oz (170 grams) Feta Cheese, Crumbled
Several Sprigs of Parsley, Finely Chopped

Spread hummus evenly on a 9 inch pie plate.  Mix the tzatziki ingredients together in a food processor and spread on top of the hummus.

Making the tzatziki
Top with the tomatoes, cucumber, feta, olives, and parsley.

Adding the layers
Cover and chill until ready to serve. Yes, it is that easy.

The bottom line: Will I make this again? Yep- it is a keeper.

Friday, July 3, 2015

What Do I Do with this Kohlrabi Slaw

Kohlrabi Slaw
We have been a part of different CSAs for over a decade (or maybe two). I have found it a fun challenge to use all of the different veggies and fruits in season. I have two exceptions: kohlrabi and bok choy. I mean really? Yuk!
I am a changed woman. Well, I still hate bok choy. I used to hate kohlrabi.  Truly, I did not like it at all. I would offer it to strangers, swap it, or just not take it.  One Saturday, I was at a farmer's market.  Yes, I get weekly supply of veggies from my CSA and I still go to farmer markets and I grow my own (I know I have a problem), the farmer asked if I had tried it in slaw. I decided to try it and oh wow.... it is good. So good I had to share. You can use your favorite slaw dressing or the one below. You can add carrots or onions or brussel sprouts if you want--- I wouldn't add bok choy (nasty stuff).

Kohlrabi (on the left) is no longer intimidating

Apple Kohlrabi Slaw

2 Apples, Grated
2 Kohlrabi, Grated
1/2 Cabbage, Grated
1 Clove of Garlic, Mashed
2 Tablespoons of Rice Wine Vinegar
2-3 Teaspoons Creole Mustard (or your favorite)
5-6 Tablespoons of Oil
Salt and Pepper, To Taste
A food processor makes the prep work easy.
Mix together the apple, kohlrabi and cabbage.
I mix the dressing ingredients in a glass with a bit of plastic wrap over the top.
In a separate bowl (or glass) combine the garlic, vinegar, mustard, oil, salt, and pepper. Pour the dressing over the cabbage mixture and chill. Enjoy.

The bottom line- will I make this again.  Yes, every time I get kohlrabi from my CSA.  Now if I could figure out what to do with the bok choy......