Tag: Simple

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Crispy Black Bean Tacos with Feta and Honey-Lime Cabbage Slaw

A long time ago in a galaxy far, far away I used to make Crispy Black Bean Tacos with Feta and Cabbage Slaw – Bon Appétit. Tonight was a good night to have black bean tacos so I pulled up my original post from nearly eight years ago Crispy Black Bean Tacos with Feta and Cabbage Slaw – (NOT) Bon Appétit

No surprises this time.  I make these tacos differently now. Time for another revision.

The Beans

  • 1 15-ounce can organic low sodium black beans, drained, rinsed
  • 1/2 teaspoon ground cumin (maybe more)
  • 2 teaspoons extra virgin olive oil
  • 1/2 medium sweet onion, thinly sliced
  • 1/2 medium size lime juiced
  • 1 large clove garlic minced
  • pinch oregano, dash celery salt (trust me on this one)

The Slaw

  • 1 14 ounce bag cabbage slaw mix
  • 1 tsp dried cilantro
  • onion and garlic powders, a dash apiece
  • salt and pepper
  • juice of 1.5 limes
  • 2-3 T extra virgin olive oil
  • 2-3 T honey

Taco Things

  • 4 white or yellow corn tortilla shells, crispy
  • 1/3 cup crumbled feta cheese (cheddar is OK too)
  • Your favorite hot sauce or salsa
  1.  Drain and rinse the black beans, set aside.
  2. In a small saucepan, saute the onion on medium flame until soft and slightly browned. Add oregano, cumin, and garlic. Saute until the spices are fragrant, about a minute or two.
  3. Add the well drained black beans.  Add juice of half a lime. Heat until warmed through.  Mash the beans with a spoon but leave some beans whole and chunky. Season with celery salt. Set aside.

The Slaw

  1. In a medium mixing bowl, whisk the olive oil and juice of 1.5 limes.  Mix in honey. Add olive oil to create a smooth dressing. Season to taste with onion/garlic powders, salt and pepper.  
  2. Add the cabbage slaw mix.  Mix well, adjust for seasoning, and set aside.

This recipe will make enough for 4-6 tacos.  If you need more servings, double the bean recipe and buy more taco shells. You will not need to double the cabbage slaw portion.  You’ll have plenty.

Construct your tacos.  

TIPS –

We recently discovered La Tiara authentic Mexican taco shells from Gladstone Missouri.  Yeah, I was thinking the same thing as you until I tried these shells.   Use bagged sliced slaw for pure convenience.  Fresh cabbage? Only if you have the time and eschew convenience. Fresh avocado would be nice. Beer is also a perfect side dish for these tacos.

Veganistas – use vegan cheese.

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Chef’s Nectar, “ Creamy Lemon Chicken Piccata” — Chefs Nectar

Mouth watering delicious, Chicken is dredged in finely grated parmesan cheese, then served in a lemon and parmesan cream sauce with fragrant garlic, which make this dish more palatable and delicious. Ingredients for making the Chicken For The Chicken: 2 large boneless and skinless chicken breasts halved horizontally to make 4 2 tablespoons flour (all purpose or plain) 2 tablespoons finely grated […]

via Chef’s Nectar, “ Creamy Lemon Chicken Piccata” — Chefs Nectar

I’m re-blogging this recipe for future reference.  The recipe is a tad bit different than my version which is probably still in my head.

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Frenchy’s Citrus Gazpacho

“Send pictures of the Tiny Human.”

“Only if you send me your Citrus Gazpacho recipe.”

The exchange was made and Frenchy’s recipe follows:


CITRUS GAZPACHO

For 6 Cups


  • 4 large ripe tomatoes
  • 1 clove garlic
  • 1 TBLS white wine vinegar
  • 2 1/2 cups orange juice
  • zest and fruit of 1 orange-remove the peel and pith
  • zest and fruit of 1 pink grapefruit-remove the peel and pith
  • 1/2 cucumber, peeled, seeded, diced
  • 1/4 medium red onion, diced
  • 1/2 yellow bell pepper, stemmed, seeded and diced
  • 1 TBLS olive oil
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground pepper
  • Cayenne pepper to your taste


Instead of using fresh tomatoes which you must boil for 20 seconds, then dunk in ice water to stop the cooking, cool, peel, then dice-you can use a can of diced tomatoes.
Use an immersion blender or container blender to mix the tomatoes, garlic, vinegar, orange juice, orange and grapefruit zest. Puree.  Pour over the cucumbers, peppers, onion, orange and grapefruit, olive oil and seasonings.
This is best when it has been refrigerated overnight.  Top with fresh cut basil before serving.  A few pomegranate seeds in each serving for color.
Beautiful in martini or cocktail glasses as a starter.
Historical Note for Family and Friends
Frenchy is a real person and our friendship predates my marriage to The Boss.  When the Doctor and the Architect were tiny humans themselves we would have wonderful meals at Frenchy’s.  I’m positive I’ve had this gazpacho but at my age I can’t remember when.  Enjoy!

 

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Veggie Burgers #2

Revised 03.11.18

  • 2 large eggs
  • 1/4 cup wheat germ, untoasted
  • 1/2 cup wheat germ, toasted
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup riced cauliflower
  • 1 medium onion, carmelized
  • 1/2 tsp garlic powder
  • 1/2 tsp thyme
  • 1 medium zucchini shredded
  • 1/4 cup shredded carrot
  • salt and pepper
  • 1 tablespoon vegetable oil or trans-fat free margarine
  • 4 hamburger buns

 

Directions

  1. In a large mixing bowl, beat the eggs.
  2. Stir in wheat germ, cheese, caramelized onion, garlic powder, thyme.
  3. Place the shredded zucchini in the middle of two paper towels.  Fold the paper towels over and gently squeeze out as much moisture possible.
  4. Add the zucchini to the wheat germ mixture.
  5. Add salt and pepper to taste.  (optional)
  6. Chill for one hour in the fridge.
  7. Shape into 4 patties, 3/4-inch thick.
  8. In a nonstick saute pan, heat the oil over medium high heat.  Add the burgers and fry  until golden brown.  Flip and brown the other sides.
  9. Serve with buns and your favorite toppings.

“Why don’t you make those veggie burgers that you used to make?”

Well, nothing ever stays the same.  Not even my World Famous Wheat Germ Veggie Burgers.

Revisions ( in other words what happened?)

How is it possible a grocery store on a SUNDAY has NO MUSHROOMS?  The only plain white button mushrooms were the pre-sliced variety.  They were brown and old.  I guess I could have bought some of those fancy gourmet mushrooms for a gazillion dollars a pound.  Or I could have stopped at another store for mushrooms.  In the end I decided to just wing it.

So, no mushrooms.  Dried shiitake?  No, too Oriental for me.  In the place of mushrooms I caramelized a medium sweet onion and also added some riced up cauliflower.

In about 20 minutes we’ll find out if the substitutions works.

 

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Cheese Enchiladas with Chili Sauce

The text message arrived after we were asleep.  The urgency was palpable.

“Need your enchilada recipe in the AM.  Please send.”

Parents are accustomed to dealing with emergencies like this.  But WHICH enchilada recipe?  If you’re looking for the chicken enchilada with sour cream version click here One Rotisserire Chicken, 50 Meals – #3 Sour Cream Chicken Enchillada Casserole.

It was a perfect opportunity to use my PhotoScan app and add to The Box Project.  But before I forget, here are the remaining ingredients from the back side of the recipe card:

  • 1 cup beef broth
  • 1 clove garlic

Filling

  • 12 corn tortillas
  • 1 cup chopped onion
  • 1 pound grated cheese

In the lower left corner you’ll find Source: Buena.  This recipe came from one of Grandma and Grandpa’s neighbors in Texas.  Nothing fancy here.  Just plain old Tex-Mex comfort food.

I think the crappy photo scan can’t be enlarged.  So here is the front of the card:

  • 1/4 cup chopped onion
  • 2 T butter
  • 2 T flour
  • 1 green pepper chopped
  • 1 cup canned mashed tomatoes
  • 1 can chili con carne
  • 1/2 tsp salt
  • 1 tbs chili powder
  1. Preheat oven to 325 degrees.
  2. Saute onions in butter.  Add flour, salt, chili powder.
  3. Add beef broth slowly, then green pepper, garlic, and tomatoes.
  4. Simmer 15 minutes.
  5. Add can of chili con carne and simmer until thickened.
  6. Dip tortillas in sauce.
  7. Lay each on a plate and spread 1 tbs onion and 1/4 cheese on each.
  8. Roll up and arrange in a baking dish.
  9. Pour chili sauce over and cover with cheese.
  10. Bake at 325 degrees for 15 minutes or until the sauce is bubbly and the cheese melted.

Tips

I sent him a text to tell him to use yellow corn tortillas, the white and flour don’t work as well. Also he would need to heat up each tortillas if was going to make cheese enchiladas or the tortillas will break.

There you go.

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Barb’s Breakfast Casserole

“You need to put the breakfast casserole on the blog.  Everyone at the office loved it.”

“OK.  Where do I find it?”

“It’s a Trisha Yearwood recipe.  But I changed a few things.”

In today’s world of instant information the recipe wasn’t hard to find.  After confirming with The Boss that the recipe I found was the one she used, I started writing.  But my eyes caught the following:

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen with Trisha Yearwood (c) Clarkson Potter 2008

If I understand this correctly the recipe here is an adaptation of an adaptation of Yearwood’s original 2008 version.

So with all of these credits it’s likely I won’t get slammed for a lack of attribution like I did when I published a slightly altered version of someone’s Homemade Taco Seasoning Recipe.

Seriously.

  • Butter
  • 1/2 loaf of sliced white bread
  • 1 pound fresh bulk pork sausage
  • 5 ounces Sharp and 5 ounces Medium Cheddar, grated
  • 2 cups half and half
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 6 large eggs beaten
  1.  Cut the bread into 1-inch cubes.
  2. Grease a 9- by 13- by 2- inch casserole dish with butter.
  3. In a skillet, brown the sausage over medium heat until fully cooked. Remove the sausage with a slotted spoon to drain the fat.
  4. Spread sausage over the bread and top with the cheese.
  5. Mix half-and-half, dry mustard, salt and eggs. Pour into the casserole dish.
  6. Cover the casserole with aluminum foil and refrigerate overnight.
  7. The morning of serving preheat the oven to 350 degrees F.
  8. Bake covered until set and slightly golden, about 50 minutes.
  9. Remove from the oven and allow to cool and set for 15 minutes before serving.

Tips

Pepper?  Definitely add some black pepper.  We used Potter sausage a fine MIO product which IMHO is some of the best pork sausage on the market.  Very good ratio of fat to flesh.  For the bread, use a thick slice bread in the Texas Toast style.  This size helps to create the perfect size bread cubes.  Yes, I also noticed that this recipe and the original do not specify how much butter.  (psst…this is not a low-fat low-calorie vegan dish so how much butter do you think?)  Don’t ask me why two different Cheddar cheeses because I don’t know.

I’ll go out on a limb and predict this dish will be Daughter-in-law Approved.  Anything you can toss together the night before and bake in the morning is a life saver when you have a Tiny Human on board.  Plenty of leftovers too.

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Iki Marinade 2.0

Iki Marinade 2.0

1/8 C. olive oil

1/8 C. canola oil

1/4 C. light thin Thai soy sauce

2  1/2 T. light brown sugar

2 T. apple cider vinegar

2 1/2 T. ketchup

1/2 T. granulated garlic powder

1/2 T. onion powder

Dash red pepper flakes

The Story Behind Iki 2.0

For the story behind Iki 1.0 the original click here.

Ever wonder how two cooks can make the same recipe and they come out different?  One cook makes the dish and it tastes good.  The original cook makes the same dish and for some reason no one wants to explain, it doesn’t just taste good it tastes great.  Wonder no more!  The secret is simple.  The original cook uses certain brands of ingredients and also changes the recipe.  A digital cookbook is the perfect place to document such changes.  As always I leave the original alone and highlight what changes I’ve made.

What Changed

I moved away from all olive oil to a mixture of olive and canola oils.  The soy sauce I use comes from Thailand and is the Happy Boy Thin variety.  While I prefer this brand you may not be able to find it in your local Asian grocery.  Also be aware that MSG is listed as an ingredient so avoid if you have any sensitivity to this substance.  Both of these changes lighten the marinade.  Kikkoman which is found almost everywhere is an example of a dark soy sauce.  The amounts of brown sugar and ketchup are a little higher than in the original.  Thus, this version is a slight bit sweeter.  Finally, garlic powder subs for fresh garlic and I’ve added onion powder to the marinade.

Why Change?

Why not?

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Strawberry Mousse

  • One package unflavored gelatin
  • 1/2 cup cold water
  • 1 cup strawberries, crushed
  • 2 egg whites
  • 1/2 cup sugar
  • 1 cup heavy cream whipped
  • 1 drop red food coloring
  1. In a sauce pan soften the gelatin in water.
  2. Stir over low heat until the gelatin dissolves.
  3. Crush strawberries, stir into the gelatin mixture.
  4. Remove from heat and allow to cool.
  5. Beat egg whites until stiff.  Gradually add sugar.  Fold in strawberry mixture.
  6. Whip cream.  Fold into the strawberry mixture.  Add one drop of red food coloring.
  7. Pour into individual molds or bowls.
  8. Garnish with fresh strawberries and chill for four hours.
  9. Serves 6-8.

“I’m going to make something light for dessert.”

“Like what?”

“Strawberry Mousse and Forgotten Cookies.”

“You forgot what?”

“No, I’m also making cookies to go with the mousse.”

“Why?”

“You’ll see.”

Tips

I crushed the strawberries with a potato masher.  You don’t want puree.  Leave some chunks.  Serve with Forgotten Cookies.  You’ll see.

Another recipe saved from its original pen and paper format.  One down and several thousand more to go.

 

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Buttermilk Pound Cake ala Rhonda

 

Here’s what the pound cake looks like right side up out of the pan.

Here’s the recipe.

Here’s the reviews:

Tastes like a big soft sugar cookie.

I’ll have another piece please.

I found the spaghetti !!!

It needs another stick of butter.

You can butter the sides, brown in a pan, and viola…breakfast!

Tips:

Trust your instincts and don’t use a dried spaghetti noodle to see if the cake is done.  I used a strand of fettuccine only to break off a sizeable piece.  The crowd was warned.  If you find the spaghetti don’t eat it. 

Thanks Rhonda wherever you are.  We won’t wait another 25 years before we make this cake again.

 

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Buttermilk Pound Cake

Ingredients

3 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

2 sticks butter

4 large eggs

3 cups sugar

1 cup buttermilk

1/2 teaspoon vanilla extract

Preparation

  1. Grease and flour a bundt pan.  Preheat oven to 325°.
  2. Mix buttermilk and baking soda.  Set aside.
  3. In a large mixing bowl cream butter, sugar, and salt.
  4. Add eggs one at a time and beat well after each egg.
  5. Add half the buttermilk mixture and mix well.
  6. Add half of the flour and mix well.
  7. Add remaining buttermilk mixture and mix well.
  8. Add remaining flour and mix well.
  9. Add vanilla.
  10. Pour batter into your greased and floured bundt pan.
  11. Bake at 325° for one hour and 20 minutes.  Due to oven and atmospheric variations, check the cake after one hour and 10 minutes.

“Why do I always have to make dessert?”

“Because you are an excellent baker and all of your desserts taste wonderful.”

“Why don’t the neighbors ask you to make appetizers instead?”

“Because your desserts are better than my appetizers.”

Sometimes it takes time to decide what to make for a  neighborly get together.  Pound cake sounded good so we dug out this old recipe from the box.  Our first house was located on a cul-de-sac.  It was and still is a great spot to raise a young family.  A young family of four lived across the street and Rhonda was the source of this recipe.  I’ve not changed the ingredients but the instructions have been somewhat modified.

Don’t forget the strawberries and whipped cream.

pound cake