Thursday, December 04, 2008
Lettuce Cups
We hadn't had lettuce cups in a while and they were quite tasty. Click here for the basic recipe I use, but lettuce cups are a really great meal for using up odds and ends in the fridge. I always include some type of ground meat, chopped nuts of some sort, water chestnuts and/or bean sprouts for crunch, and whatever veggies or greens I happen to have lying around.
Labels: Chinese, lettuce, turkey
Thursday, September 04, 2008
Wontons! (with turkey this time)
This is our standard recipe for wontons, only this time we used ground turkey instead of ground pork in the filling. We did this not because it is better, but because we had ground turkey in the freezer. Still, they were pretty good.
Labels: Chinese, dinner recipes, homemade, turkey
Thursday, August 21, 2008
Chinese Stuffed Eggplant
Armenian Cucumber and Tomato Salad
This salad was simply dressed with balsamic vinegar and salt. There really is something to be said for letting the true flavor of these organic, farm-fresh tomatoes shine through.
Stuffed Eggplant
This is a recipe I learned from our friend, F. My version was not exactly the same as his, but it was tasty.
Meat Mixture:
-1/2 lb ground turkey
-1 egg
-1 tb cornstarch
-salt, to taste
-4 scallions, finely chopped
-1 inch nub ginger, grated
-4 Japanese eggplant
Sauce:
-1/4 cup soy
-2 tb rice vinegar
-2 tb chili garlic sauce
-1 inch nub ginger, grated
-4 scallions, chopped
Mix together all the ingredients in the meat mixture and set aside. Cut the eggplant in coin shapes, alternating 1 cut all the way through the eggplant with 1 cut about 90% through the eggplant. This will leave you with little "coins" about 1/4 inch thick that open like a book. Fill the middle of the coins with the meat mixture to create a sandwich. Fry the meat filled coins in a single layer on both sides until browned. Fry in batches. Set aside. Add all of the fried coins back into the pan. Mix all of the sauce ingredients and pour over the coins. Cover and steam in the sauce for a few minutes. Serve.
Labels: Chinese, dinner recipes, eggplant, homemade, turkey
Sunday, August 10, 2008
Zuchinni Lasagna
Labels: dinner recipes, homemade, Italian, turkey, zuchinni
Thursday, July 03, 2008
Indian Spiced Meatballs and Quinoa with Beet Greens, Caramelized Onions and Pine Nuts
Tasty, wholesome and delicious.
Meatballs:
-1 lb ground turkey
-1 ts turmeric
-1 ts cumin
-1 ts fenugreek
-2 ts salt
-1 egg
Mix all ingredients thoroughly with your hand. Roll into small balls. Pan fry in a bit of oil until crispy.
Quinoa:
-1/2 onion, thinly sliced
-1/3 cup pinenuts
-1 bunch beet greens, chopped
-1 cup quinoa
-salt and pepper to taste
Cook the quinoa as you would cous cous. At the same time, toast the pinenuts in a dry pan. Then add a bi of oil, the onions and the beet greens and sautee until the onions are caramelized. Mix add this mixture into the quinoa and serve.
-1 lb ground turkey
-1 ts turmeric
-1 ts cumin
-1 ts fenugreek
-2 ts salt
-1 egg
Mix all ingredients thoroughly with your hand. Roll into small balls. Pan fry in a bit of oil until crispy.
Quinoa:
-1/2 onion, thinly sliced
-1/3 cup pinenuts
-1 bunch beet greens, chopped
-1 cup quinoa
-salt and pepper to taste
Cook the quinoa as you would cous cous. At the same time, toast the pinenuts in a dry pan. Then add a bi of oil, the onions and the beet greens and sautee until the onions are caramelized. Mix add this mixture into the quinoa and serve.
Labels: beet greens, dinner recipes, homemade, meatballs, quinoa, turkey
Tuesday, May 27, 2008
Ground Meat Curry with Roasted Root Veggies in a Cilantro Pesto
Although this curry recipe calls for ground beef, we made it with ground turkey, to make it a bit healthier. Click here for the recipe for the root veggies with cilantro pesto.Ground Meat Curry
-1 lb ground turkey
-2 onions, pureed
-2 cans tomatoes, pureed
-1 can coconut milk
-salt and pepper to taste
-1 1/2 tb cumin
-1 tsp turmeric
-1 tsp cayenne
-3 tb oil
Heat the oil and add the onions and sautee until browned. Add the tomatoes and spices and sautee for a few more minutes. Add the turkey and the coconut milk and cook until the meat it cooked and the the mixture is the desired consistency.
Labels: carrot, dinner recipes, homemade, turkey, turnip
Thursday, May 08, 2008
Lettuce Cups
Lettuce cups are a great meal for when you have a lot of random ingredients to use up. They are also tasty and healthy.
-2 lbs ground turkey
-1 bunch turnip greens
-1 can sliced water chestnuts, minced
-1 onion, diced
-3 tb oyster sauce
-2 tb hoisin sauce
-5 tb dark soy
-1 tb rice vinegar
-3 tb chili garlic sauce
-1 tb sesame seeds
Sautee the onions in some of the soy sauce. Add all of the other ingredients and sautee until the meat is doen and the liquid has evaporated. Serve in large lettuce leaves.
Labels: Chinese, dinner recipes, homemade, turkey
Sunday, April 13, 2008
Turkey Burgers with Carmelized Onions
Simple and satisfying. These turkey burgers were pretty healthy, especially when served with a hearty green salad.
-1 lb ground turkey
-1 tb garlic powder
-salt and pepper to taste
-sliced sharp cheddar
Mix the meat and spices thoroughly with your hands. Form into patties. Pan fry over medium heat for a few minutes on each side, until almost cooked through. Then top with the sliced cheese, cover and steam for about 1 minute, until the cheese melts.
-1 onion, thinly sliced
Sautee the onion in a bit of olive oil over low heat for about 45 minutes, until completely carmelized. Top the cheese burgers with the onions.
-1 tb garlic powder
-salt and pepper to taste
-sliced sharp cheddar
Mix the meat and spices thoroughly with your hands. Form into patties. Pan fry over medium heat for a few minutes on each side, until almost cooked through. Then top with the sliced cheese, cover and steam for about 1 minute, until the cheese melts.
-1 onion, thinly sliced
Sautee the onion in a bit of olive oil over low heat for about 45 minutes, until completely carmelized. Top the cheese burgers with the onions.
Labels: burger, dinner recipes, homemade, turkey
Tuesday, April 08, 2008
Meatballs with Tomato Cream Sauce and Erbette Chard
Meatballs
-1 lb ground meat
-1 tb garlic powder
-1 egg
-salt and pepper to taste
-1 tb Italian seasoning
-1/2 cup grated parmasean
Mix everything thoroughly with you hands and roll into 1 inch balls. Pan fry the meatballs in a few tb of olive oil until crispy on the outside and done in the middle. Drain on paper towels.
Sauce
-3 cans diced tomatoes
-4 cloves garlic
-1/2 onion, chopped
-2 tb Italian seasoning
-salt and pepper to taste
-1 cup heavy cream
-1 bunch chard
In a saucepot, sautee the onions and garlic over medium heat until beginning to brown. Add everything except the cream and chard and stir to combine. Bring to a boil. Reduce to a simmer and simmer, covered for 45 minutes. In a separate pan sautee the chopped chard until tender. Set aside. When sauce has simmered for 45 minutes, remove from heat and puree. Then add the cream and the sauteed chard. Pour the sauce over the meatballs and serve.
-1 tb garlic powder
-1 egg
-salt and pepper to taste
-1 tb Italian seasoning
-1/2 cup grated parmasean
Mix everything thoroughly with you hands and roll into 1 inch balls. Pan fry the meatballs in a few tb of olive oil until crispy on the outside and done in the middle. Drain on paper towels.
Sauce
-3 cans diced tomatoes
-4 cloves garlic
-1/2 onion, chopped
-2 tb Italian seasoning
-salt and pepper to taste
-1 cup heavy cream
-1 bunch chard
In a saucepot, sautee the onions and garlic over medium heat until beginning to brown. Add everything except the cream and chard and stir to combine. Bring to a boil. Reduce to a simmer and simmer, covered for 45 minutes. In a separate pan sautee the chopped chard until tender. Set aside. When sauce has simmered for 45 minutes, remove from heat and puree. Then add the cream and the sauteed chard. Pour the sauce over the meatballs and serve.
Labels: chard, dinner recipes, homemade, tomatos, turkey
Tuesday, April 01, 2008
Smoked Tofu with Meat Sauce and Agretti
This week we had a lot of veggies in our CSA box that we'd never heard of, including agretti, a particularly delicious and very odd green vegetable. It most closely resembled something called "salicorns" that Alexis had had pickled in France several years ago. Agretti is sort of like a very thick and crunchy grass, that is slightly salty when raw.
-1 block smoked tofu
-1 lb ground turkey
-1 lb agretti, "bulbs" trimmed
-4 tb black bean garlic sauce
-2 tb chili garlic sauce
Brown the turkey. Add the sauces and tofu and cook until turkey is done. Add the agretti, cover, and simmer for a couple minutes. Remove cover, stir and serve when agretti is tender.
-1 lb ground turkey
-1 lb agretti, "bulbs" trimmed
-4 tb black bean garlic sauce
-2 tb chili garlic sauce
Brown the turkey. Add the sauces and tofu and cook until turkey is done. Add the agretti, cover, and simmer for a couple minutes. Remove cover, stir and serve when agretti is tender.
Labels: agretti, Chinese, dinner recipes, tofu, turkey
Friday, March 14, 2008
Wontons, Lettuce Cups and a Nectarine Tart
Wontons
We made some delicious wontons and learned an important lesson. You can not make wontons in advance. Alexis made them the night before and set them on the plate in the fridge. When we went to boil them the next day they were all stuck together as the moisture in the filling had made the skins sticky. In the end they turned out fine, but my advice would be not to make them more than a couple of hours ahead of time.
Turkey Lettuce Cups
The above meat mixture is ladled into leaves of iceberg lettuce, then wrapped up and eaten like a little burrito. Alexis had a very "duh" moment when she realized it is way easier to remove in tact leaves of lettuce if you cut the head in half first. This meal reheats well.
Nectarine Tart
Simple tarts are Alexis' go-to dessert. They take very little time to make, are relatively good for you (as far as desserts go) and are delicious when garnished with a simple spoonful of freshly whipped cream.
-4 nectarines, pitted and sliced
-juice of 1/2 lemon
-2 tb sugar
-1 stick butter
-1 cup + 2 tb flour
Mix together the nectarine slices, lemon juice and sugar and set aside while you make the crust.
To make the crust, cut the cold butter into chunks, then incorporate the butter into the flour with your fingers until the mixture resembles cornmeal. Then try to form into a ball. If you are unable to form into a ball, add 1 tb of cold water at a time until you can. Then form into a disc, wrap in plastic wrap and freeze for 10 minutes. Press into a pie pan and pre-bake on 350 for about 10 minutes. Then pour in the nectarine mixture and bake for about 45 minutes, until the fruit is soft.
-juice of 1/2 lemon
-2 tb sugar
-1 stick butter
-1 cup + 2 tb flour
Mix together the nectarine slices, lemon juice and sugar and set aside while you make the crust.
To make the crust, cut the cold butter into chunks, then incorporate the butter into the flour with your fingers until the mixture resembles cornmeal. Then try to form into a ball. If you are unable to form into a ball, add 1 tb of cold water at a time until you can. Then form into a disc, wrap in plastic wrap and freeze for 10 minutes. Press into a pie pan and pre-bake on 350 for about 10 minutes. Then pour in the nectarine mixture and bake for about 45 minutes, until the fruit is soft.
Labels: Chinese, dessert recipes, dinner recipes, homemade, pork, turkey
Monday, February 11, 2008
Chupaqueso Taco Salad
We had been neglecting the chupaqueso recently, so we had a friend over for dinner and whipped up some chupaqueso taco salads.
Labels: chupaqueso, dinner recipes, homemade, Mexican, turkey
Wednesday, January 02, 2008
Spicy Noodles and Ground Turkey with Pickled Salad
For some reason, the people in Alexis' life like salads without lettuce better than those with. This is a delicious mixture of crisp, baby cucumbers, pickled asparagus and marinated artichoke hearts in a balsamic vinegarette.
We had some veggies that were gonna go bad soon and so Alexis whipped up a quick and tasty meal.
-4 carrots, peeled and cut in large chunks
-2 large zucchini halved and cut in 1/2 inch slices
-1 lb ground turkey
-2 packages shirataki noodles, boiled and drained
-2 tb soy sauce
-3 tb black bean garlic sauce
-1 tb chili garlic sauce
-1/2 onion, thinly sliced
Sautee the onion in a bit of olive oil and the soy sauce. Add the turkey and brown. Add all of the other ingredients, stir to combine, then cover and simmer until veggies are tender, stirring every once in a while.
-2 large zucchini halved and cut in 1/2 inch slices
-1 lb ground turkey
-2 packages shirataki noodles, boiled and drained
-2 tb soy sauce
-3 tb black bean garlic sauce
-1 tb chili garlic sauce
-1/2 onion, thinly sliced
Sautee the onion in a bit of olive oil and the soy sauce. Add the turkey and brown. Add all of the other ingredients, stir to combine, then cover and simmer until veggies are tender, stirring every once in a while.
Labels: carrot, dinner recipes, shirataki noodles, turkey, zuchinni
Wednesday, November 21, 2007
Spicy Black Bean Turnip Greens and Ground Turkey with Bok Choy
This is a simple dish of chopped, steamed bok choy that we seasoned simply with a quick ponzu of soy, Splenda and rice vinegar.
This is a quick weeknight meal that freezes well for later use.
-1 lb of ground turkey
-3 tb garlic black bean sauce
-2 tb soy sauce
-2 tb chili garlic sauce
-2 bunches turnip greens
-2 packages shirataki noodles
-1 onion, quartered and thinly sliced
Sautee the onions in the soy sauce until soft. Add the ground turkey and the rest of the sauces and cook until browned. Add the noodles and stir to coat in the sauce. Add the turnip greens and cover. Simmer for a few minutes, until turnip greens are soft. Stir everything to coat.
-3 tb garlic black bean sauce
-2 tb soy sauce
-2 tb chili garlic sauce
-2 bunches turnip greens
-2 packages shirataki noodles
-1 onion, quartered and thinly sliced
Sautee the onions in the soy sauce until soft. Add the ground turkey and the rest of the sauces and cook until browned. Add the noodles and stir to coat in the sauce. Add the turnip greens and cover. Simmer for a few minutes, until turnip greens are soft. Stir everything to coat.
Labels: bok choy, dinner recipes, homemade, turkey, turnip greens
Monday, November 05, 2007
Italian Wedding Soup with Quinoa
Usually Italian Wedding Soup is made with orzo or Israeli cous cous, but in this version we used a higher protein grain called quinoa. It is tasty and less carby.
Italian Wedding Soup
-1 large turnip, diced
-1 large head of escarole, chopped
-2 eggs, lightly beaten
-1/2 cup parmasean
-2 large handfuls fresh basil, chiffonade
-1 onion, diced
-3 cloves garlic, minced
-8 cans chicken broth
-1 lb meatballs (recipe below)
In a large stock pot sautee the onions and garlic over low heat until carmelized. Add the turnips and carmelize a bit. Add the broth and bring to a boil and add the escarole and noodles. When the escarole is soft, drop the meatballs in one by one. Cover and simmer for 10 more minutes. Add the eggs and parmasean like egg drop soup, stirring as it is poured in.
meatballs for soup:
-1/2 cup parmasan
-3 cloved garlic, minced
-2 eggs
-salt and pepper to taste
-1 tb oregano
-1 tb dried parsley
Mix all ingredients thoroughly. Roll into balls of 1/2 in diameter and drop into boiling soup.
-1 large turnip, diced
-1 large head of escarole, chopped
-2 eggs, lightly beaten
-1/2 cup parmasean
-2 large handfuls fresh basil, chiffonade
-1 onion, diced
-3 cloves garlic, minced
-8 cans chicken broth
-1 lb meatballs (recipe below)
In a large stock pot sautee the onions and garlic over low heat until carmelized. Add the turnips and carmelize a bit. Add the broth and bring to a boil and add the escarole and noodles. When the escarole is soft, drop the meatballs in one by one. Cover and simmer for 10 more minutes. Add the eggs and parmasean like egg drop soup, stirring as it is poured in.
meatballs for soup:
-1/2 cup parmasan
-3 cloved garlic, minced
-2 eggs
-salt and pepper to taste
-1 tb oregano
-1 tb dried parsley
Mix all ingredients thoroughly. Roll into balls of 1/2 in diameter and drop into boiling soup.
Labels: dinner recipes, escarole, homemade, lunch recipes, soup, turkey
Monday, September 10, 2007
Lunch at Work
Leftover Zuchinni Lasagna
This also held up well, although because of the high water content, it takes a long time to reheat once frozen.
Labels: homemade, Italian, leftovers, turkey, zuchinni
Thursday, September 06, 2007
Dinner at Home
Fennel-Turnip Soup
A tasty, smooth, creamy soup without the use of starches or cream.
-4 turnips, roughly chopped
-2 small fennel bulbs, roughly chopped
-1/2 onion, roughly chopped
-4 garlic cloves, peeled
-4 cans chicken stock
-pepper to taste
Sautee onions in a bit of olive oil until soft. Add turnips, garlic and fennel and sautee a few more minutes. Add chicken stock and pepper and bring to a boil. Reduce heat and simmer, covered, until veggies are fork tender, about 20 minutes. Puree with an immersion blender (or a regular blender or food processor). Strain though a fine seive and serve.
-2 small fennel bulbs, roughly chopped
-1/2 onion, roughly chopped
-4 garlic cloves, peeled
-4 cans chicken stock
-pepper to taste
Sautee onions in a bit of olive oil until soft. Add turnips, garlic and fennel and sautee a few more minutes. Add chicken stock and pepper and bring to a boil. Reduce heat and simmer, covered, until veggies are fork tender, about 20 minutes. Puree with an immersion blender (or a regular blender or food processor). Strain though a fine seive and serve.
Spinach, Cucumber and Heirloom Tomato Salad
Several varieties of heirloom tomatoes give this salad beautiful color and flavor. The salad is dressed in a simple balsamic vinaigrette of one part each oil, balsamic vinegar and grainy mustard.
Spaghetti and Meatballs
We don't usually make such carb heavy food, but we had company. Alexis made one large batch of sauce and used it for this dish as well as for the lasagna below. To the sauce, she added sliced zuchinni.
Meatballs:
-1 lb ground turkey
-1 egg
-1 ts garlic powder
-1 ts salt
-1 ts pepper
-2 tb italian herbs
Mix all of the ingredients thoroughly with your hands and roll into balls with about 1" diameter. In a large sautee pan heat about 3 tb of cooking oil (not olive oil). Add all of the meatballs and pan-fry until done in the center and crispy on the outsides. Shake the pan often to turn the meatballs.
Add the meatballs and some thinly sliced zuchinni to the tomato sauce (recipe below) and then simmer for about 10 minutes. Ladle meatballs and sauce over al dente spaghetti.
-1 lb ground turkey
-1 egg
-1 ts garlic powder
-1 ts salt
-1 ts pepper
-2 tb italian herbs
Mix all of the ingredients thoroughly with your hands and roll into balls with about 1" diameter. In a large sautee pan heat about 3 tb of cooking oil (not olive oil). Add all of the meatballs and pan-fry until done in the center and crispy on the outsides. Shake the pan often to turn the meatballs.
Add the meatballs and some thinly sliced zuchinni to the tomato sauce (recipe below) and then simmer for about 10 minutes. Ladle meatballs and sauce over al dente spaghetti.
Zuchinni Lasagna
We love this dish because even though the "noodles" are made from zuchinni, you really don't feel like you are eating a "mock" lasagna, but a real one. Click here for a video demo of how to make zucchini "noodles".
Lasagna "Noodles":
Ricotta Mixture:
-2 cups fresh ricotta
-8 cloves garlic, minced
-2 handfuls fresh basil, finely chopped
Mix all ingredients thoroughly.
Meat:
-1 1/2 lbs ground turkey or beef
-1 large onion, minced
-salt and pepper to taste
Sautee onions and ground meat until browned and done.
Sauce:
-5 cans diced tomatoes
-1/2 onion, roughly chopped
-8 cloves garlic, peeled
-3 tb Italian seasoning
-1 handful fresh basil
-2 bay leaves
-salt and pepper to taste
Sautee the onions and garlic in a bit of olive oil until beginning to brown. Add all of the other ingredients. Stir and bring to a boil. Reduce heat and simmer, covered for about 25 minutes. Remove bay leaves and puree the sauce. Season with salt and pepper.
Other ingredients:
-1 can black olives, drained and roughly chopped
-2 cups shredded mozzerella and 2 cups shredded cheddar or monterey jack, mixed together
-1 cup grated parmasan
Preheat the oven to 375. Grease a 9x13 glass baking dish and layer the bottom with zuchinni noodles, slightly overlapping. Season with salt and pepper. Ladle about 1/2 cup sauce and spread over the zucchini. Layer half the meat and 1/3 of the cheeses. Add another layer or zucchini noodles. Season with salt and pepper. Spread the ricotta mixture evenly over the zuchinni noodles. Sprinkle all of the olive evenly over the ricotta mixture. Add another layer of zuchinni noodles and season with salt and pepper. Ladle about 1/2 cup sauce and spread over the zucchini. Layer the rest of the meat and 1/3 of the cheeses. Add a final layer of zuchinni noodles, season with salt and pepper and ladle about 1 cup of sauce over the zuchinni, spread evenly. Add the rest of the cheeses. Poke a few toothpicks in the top of the lasagna to prevent the foil from sticking to the top layer of cheese. Cover with foil and bake on 375 for about an hour. Remove the foil and bake for about 5 more minutes, until the cheese is golden and bubbly. Remove from oven and let sit for about 10 minutes before serving.
Labels: dinner recipes, fennel, homemade, Italian, salad, soup, spinach, turkey, turnip
Wednesday, August 29, 2007
Dinner at Home
Avocado and Tomato Salad
Dressed with balsamic vinegar and sea salt, this tasty salad was simple to prepare and very tasty.
Stuffed Bell Peppers
We had some leftover enchilada sauce, so we mixed it with browned ground turkey and some veggies and stuffed and baked these bell peppers.
-4 bell peppers, halved lengthwise, cored and seeded
-1 lb ground turkey
-1 onion, diced
-3 zuchinni, diced
-1 cup grated cheese
-1 cup leftover enchilada sauce
-salt and pepper to taste
Place the bell pepper halves on a greased cookie sheet, but side up. Sautee the onions and zuchinni in a bit of olive oil until soft, seasoning with salt and pepper. Set aside in a large mixing bowl. In the same pan, brown the ground turkey and season with salt and pepper and add to the onion and zuchinni in the bowl. Add the enchilada sauce to the bowl and mix to combine. Spoon the mixture evenly into the bell pepper halves. Cover with foil and bake on 350 for 1 hour. Remove the foil, sprinkle the cheese evenly over the stuffed bell peppers and bake for a few more minutes, until the cheese is golden and bubbly. Remove from the oven and serve.
-1 lb ground turkey
-1 onion, diced
-3 zuchinni, diced
-1 cup grated cheese
-1 cup leftover enchilada sauce
-salt and pepper to taste
Place the bell pepper halves on a greased cookie sheet, but side up. Sautee the onions and zuchinni in a bit of olive oil until soft, seasoning with salt and pepper. Set aside in a large mixing bowl. In the same pan, brown the ground turkey and season with salt and pepper and add to the onion and zuchinni in the bowl. Add the enchilada sauce to the bowl and mix to combine. Spoon the mixture evenly into the bell pepper halves. Cover with foil and bake on 350 for 1 hour. Remove the foil, sprinkle the cheese evenly over the stuffed bell peppers and bake for a few more minutes, until the cheese is golden and bubbly. Remove from the oven and serve.
Labels: avocado, bell pepper, dinner recipes, homemade, salad, tomatos, turkey
Tuesday, August 28, 2007
Breakfast at Home
Taco Meat Scramble with Homemade Guacamole
We threw all of the leftover meat from the taco salads a few days back into a scramble, and topped it with tangy fresh guacamole.
Labels: breakfast recipe, eggs, homemade, leftovers, turkey
Saturday, August 25, 2007
Dinner at Home
Chupaqueso Taco Salad with Homemade Quacamole and Tomatillo Salsa
A super-tasty, quick to make, low carb version of a taco salad that still retains the satisfying crunch because of the chupaqueso taco shell. Click here for a video demo on how to make a chupaqueso.
Chupaqueso Taco Salad:
-2 chupaqueso taco shells (reciped below, demo above)
-2 cups baby spinach
-1 batch taco meat (recipe below)
-1 batch tomatillo salsa (recipe below)
-1 batch guacamole (recipe below)
-sour cream or Fage plain yogurt
-hot sauce
Place each taco shell on a plate and put 1 cup of baby spinach in each. On top of that heap the taco meat, then guacamole, sour cream/yogurt, tomatillo salsa and finally hot sauce, if desired. If you have leftover taco meat, guacamole and/or tomatillo salsa, you can make a great scramble the next morning with the taco meat, and top with the guacamole and salsa, or make a great breakfast burrito.
-2 chupaqueso taco shells (reciped below, demo above)
-2 cups baby spinach
-1 batch taco meat (recipe below)
-1 batch tomatillo salsa (recipe below)
-1 batch guacamole (recipe below)
-sour cream or Fage plain yogurt
-hot sauce
Place each taco shell on a plate and put 1 cup of baby spinach in each. On top of that heap the taco meat, then guacamole, sour cream/yogurt, tomatillo salsa and finally hot sauce, if desired. If you have leftover taco meat, guacamole and/or tomatillo salsa, you can make a great scramble the next morning with the taco meat, and top with the guacamole and salsa, or make a great breakfast burrito.
Chupaqueso Taco Shell:
-1 handful of grated cheese per person (I use the "Mexican Blend" from Costco.)
Put a handful of cheese in the center of a hot non-stick pan between medium and medium high. The cheese will melt and will within about 30 seconds, have achieved an internal structure that allows you to flip it like a pancake with a spatula. Flip it and cook for several more seconds. Remove from heat and place in a bowl with about a 6 inch diameter--this will create the bowl shape. About a minute later, the shell will be hard and crispy and you can remove it from the bowl. Repeat with each handful of cheese.
Taco Meat:
-1 lb ground turkey
-1 onion, diced
-2 tb taco seasoning.
Sautee the onions until soft but not browned. Add the meat and taco seasoning and cook until meat is browned and cooked through.
-1 handful of grated cheese per person (I use the "Mexican Blend" from Costco.)
Put a handful of cheese in the center of a hot non-stick pan between medium and medium high. The cheese will melt and will within about 30 seconds, have achieved an internal structure that allows you to flip it like a pancake with a spatula. Flip it and cook for several more seconds. Remove from heat and place in a bowl with about a 6 inch diameter--this will create the bowl shape. About a minute later, the shell will be hard and crispy and you can remove it from the bowl. Repeat with each handful of cheese.
Taco Meat:
-1 lb ground turkey
-1 onion, diced
-2 tb taco seasoning.
Sautee the onions until soft but not browned. Add the meat and taco seasoning and cook until meat is browned and cooked through.
Tomatillo Salsa
A fresh, tart salsa that takes less than 5 minutes to prepare.
-5 tomatillos, husked, washed and quartered
-1/2 onion, roughly chopped
-8 cloves garlic, peeled
-1 heirloom tomato, diced
-juice of 1/2 lime
-1 jalapeno, roughly chopped
-1/2 ts salt
Toss the tomatillos, jalapeno, onion, garlic, salt and lime juice into a food processor and pulse several times until uniform, but not pureed. Pour into a bowl. Stir in the diced tomato and serve.
-1/2 onion, roughly chopped
-8 cloves garlic, peeled
-1 heirloom tomato, diced
-juice of 1/2 lime
-1 jalapeno, roughly chopped
-1/2 ts salt
Toss the tomatillos, jalapeno, onion, garlic, salt and lime juice into a food processor and pulse several times until uniform, but not pureed. Pour into a bowl. Stir in the diced tomato and serve.
Homemade Guacamole
This is our standard guacamole, but we used the bounty of summer in the form of sweet, yellow heirloom tomatoes instead of the standard supermarket variety.
-flesh of 2 avocados
-1 small heirloom tomato, diced
-1/4 onion, minced
-4 cloves garlic, minced
-juice of 1 lime
-salt to taste
-1 small heirloom tomato, diced
-1/4 onion, minced
-4 cloves garlic, minced
-juice of 1 lime
-salt to taste
Mash the avocado with a fork. Stir in the rest of the ingredients. Serve with anything--taco salads, scrambled eggs, chips, steak, anything...
Labels: avocado, dinner recipes, homemade, Mexican, salad, spinach, tomatillo, tomatos, turkey
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