Tag: Vegetables

Posted on

Crispy Black Bean Tacos with Feta and Cabbage Slaw – (NOT) Bon Appétit

via Crispy Black Bean Tacos with Feta and Cabbage Slaw РBon App̩tit.

There are a bunch of clipped recipes in the cookbook holder by the stove.  This Bon Appétit recipe has been there since 2009, February 2009 to be exact.  We love this recipe for a quick and healthy meatless meal.  Earlier today I glanced at the recipe to make sure all ingredients were on hand because you always have at least one ingredient missing.  I just don’t want the missing ingredient to be missing after I start cooking.

Wait a minute!  This isn’t how I make this dish!  OK, full stop.  No more writing.  I will make my tacos tonight and then write the recipe down.

6:41 PM CST update

I’ve left the link to the original recipe.  I was right.  I make this dish differently than I did five years ago.  So here we go.  I also made some fresh guacamole and to be perfectly honest, the flavors are intense, the textures varied, and it…is…HEALTHY.

1 15-ounce can organic black beans, drained, rinsed
1/2 teaspoon ground cumin (maybe more)
3 teaspoons extra virgin olive oil and 2 teaspoons canola oil
1 whole lime juiced, 1/4 lemon juiced

1/4 cup diced red onion, 1 clove garlic minced

pinch oregano, dash celery salt (trust me on this one)

2 cups organic green cabbage, thinly sliced
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 white or yellow corn tortilla shells, crispy
1/3 cup crumbled feta cheese
Your favorite hot sauce or salsa

  1.  Drain and rinse the black beans, set aside.
  2. In a small saucepan, saute the onion and garlic until soft.  Add oregano, cumin, and garlic. Saute until the spices are fragrant.
  3. Add the well drained black beans.  Add lemon juice. Heat until warmed through.  Mash the beans with a spoon but leave it chunky.  Season with celery salt. Set aside.
  4. In a medium mixing bowl, whisk the olive oil and juice of one lime.  Season to taste with salt and pepper.  Add a dash of sugar to cut the acidity if needed.
  5. Add the green onions, cilantro, and cabbage.  Mix well 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.  Place some beans in the taco shell, followed by salsa, feta cheese, and slaw.  If you are using guacamole, put in on your taco last.

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 fresh cabbage and not the bagged sliced slaw next to the bagged salads.  In a pinch, go ahead and use the bagged stuff.  But once you use fresh cabbage, you won’t go back to the bag version.  This taco recipe is perfect for a Meatless Monday.  May I suggest oven roasted sweet potatoes and corn for sides?

Posted on

Rocky Top Coleslaw – Food Network

I love coleslaw but most of the prepared slaw  in the markets are just OK.  One day I decided to make my own coleslaw and found Bobby Flay’s recipe on the Food Network site.  It didn’t take long for me to make my usual adjustments and now the recipe is my own version of Rocky Top.  It’s coleslaw so you have to keep it simple.  Use a bag of pre-shredded coleslaw from the market.  The quantities for the dressing are all reduced from the original recipe.  I’ve substituted garlic powder for fresh garlic and celery salt for celery seed and salt.  Who has champagne vinegar laying around?  I use apple cider vinegar.  All dressing quantities are estimated.  Let your taste buds be your guides.

via Rocky Top Cole Slaw Recipe : Food Network.

Cole Slaw Dressing:
1 cup mayonnaise
1/2 cup sour cream
garlic powder (to taste)
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1 – 2 teaspoons celery salt
Pepper

Can you visualize a huge scoop of this coleslaw on top of a cold turkey meatloaf sandwich?  I thought so.

Posted on

Portabello Mushroom and Spinach Frittata

Portabello Mushroom and Spinach Frittata

Yum!

We were in Texas this past weekend.  While in Fort Worth, my sister-in-law kept threatening to make a frittata for breakfast.  We all told her, no.  We’re having a huge lunch.  We ate a lot today already.  Please don’t make a frittata.

The frittata was never made but I’ve had frittata on the brain since.  So I made one tonight.  I found a basic recipe and then went off in the direction of whatever was in the fridge.  Yesterday I bought some baby portobello mushrooms and fresh spinach.  Why not?  I’ll post the recipe if it tastes good.  That’s right, we haven’t eaten yet.

But if this frittata doesn’t hit the mark, that’s right, no recipe.

UPDATE 04.02.14

The filler was killer.  I’m posting the recipe.

  • 8 large eggs
  • Salt And Black Pepper
  • 1/4 cup Grated Parmesan
  • 3 Tablespoons extra virgin olive oil
  • 1 small yellow onion,  sliced thin
  • 1 clove garlic minced
  • 2 handfuls fresh baby spinach
  • 2-3 large baby Portobello mushrooms, sliced medium thickness
  • 1 roma tomato, sliced, deseeded

Preparation Instructions

Preheat the broiler.

  • Beat together the eggs with the salt and pepper.  Stir in the Parmesan and set aside.
  • In a medium oven-proof non-stick skillet, heat 1 T olive oil over medium heat. Add the onions and cook for several minutes, stirring frequently, until the onions are soft and golden brown. Add mushrooms and saute until the shrooms start to release their liquid.  Add spinach and garlic, and stir to cook with the shroom/onion for a couple of minutes.
  • Lower heat to low and continue to saute until the vegetables have stopped releasing their liquids.  This will take 5-10 minutes.  Set aside and cool.
  • In the same skillet, heat remaining olive oil on high until just smoking hot.
  • Pour in the egg mixture and occasionally tilt the pan to allow some egg to drip to the bottom of the skillet. Lower heat to low.
  • When the egg mixture begins to set, add the vegetables and distribute evenly.  Add the tomatoes on top.
  • Simmer on the stove top until almost fully set.  This will take 10 – 15 minutes.
  • Pop the skillet under the broiler until the eggs are set and  remove once you achieve a nice browned top.
  • Allow to cool in the skillet for 10 – 15 minutes.  When cool, transfer to a serving plate.  Slice.  Eat.

 

Posted on

Squash Casserole – The Final Update 2022

Note the 12.21.18 update below from someone who shall remain unnamed. Now that the cracker brand issue has been settled, the rest of this post is the original post.

Life can be funny sometimes.  Every year the Thanksgiving menu never changes.  There was the occasional occasion where someone in the family said,

This is getting boring.  Time to change things up.

So a new dish gets introduced.  Everyone proclaims how delicious the new dish is but somehow the new dish is never to be seen again at Thanksgiving.  It took us a while to figure out but finally we figured out that boring was good.  And I’m not saying this squash casserole is boring.  You just have a tendency to forget how good it is.

So here’s to Thanksgiving with the same menu, the same people and one hell of a squash casserole.

  • 2 lbs yellow squash, rough sliced to 1/2 inch thickness
  • 1 medium sweet yellow onion, sliced
  • 3/4 C cracker crumbs (Keebler Townhouse)
  • 2 eggs beaten
  • 2 C cheddar cheese, shredded
  1. Place the squash in a sauce pot with about an inch of water.  Bring to a boil, cover, lower the heat, and steam until just cooked through.  Drain, mash with a potato masher to a rough mash and set aside to cool.
  2. In a separate pan, saute the onion in butter until soft.
  3. Grease an oblong baking dish big enough to hold the squash (butter is better).
  4. Combine the eggs, 1 cup of the cheese, cracker crumbs, onions, and squash.  Mix well and place into the baking dish.
  5. Cover with the remaining cheese.  Bake in a 350 degree oven for 30-45 minutes until the cheese is browned and the sides are bubbly.
  6. Let the casserole sit for 10-15 minutes to firm up.  Serve warm.

The other day we got some squash from our relatives to be in Claremore, OK.  The instant The Boss saw these beautiful vegetables she said,

Make squash casserole.  Grill chicken.  Make a salad.

Yes Dear.

Notes – butter is better.  More butter is more better.  Salt and pepper to taste, but you really don’t need much of either.  Use cheddar to your personal taste.  I like sharp cheddar.  But I used what was already open in the fridge and I cannot tell you the sharpness.  Cracker crumbs – some Southerners swear by Ritz crackers.  I used plain saltines and they worked just fine.

Credits – Aunt Kathy.

Update 12.21.18

“The recipe doesn’t say Ritz crackers.”

“But we’ve always used Ritz crackers.”

Cracker crumbs, bread crumbs all the same to me.  I’ve used plain saltines.  No one complained.  This time I used panko.  Think of the flavor profile.  Ritz will add a touch of sweetness to the squash.  Plain saltines or panko will add plainness.  Take your pick!

Blog at WordPress.com.