Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are today's yummy recipes to help you through the day, including World’s Best Chocolate Cake and Ricotta-Basil Stuffed Tomatoes. Enjoy!
HEALTHY TOMATO BASIL SOUP
This is from Kaleigh McMordie, MCN, RDN, LD who, besides running Lively Table, writes for Very Well.
For this recipe, Kaleigh wrote, “Most canned soups—even the reduced-sodium versions—are very high in sodium. Making your own is a great solution. Homemade soup is a great way to use up fresh vegetables and add a serving of blood pressure friendly foods to your meal.
“Tomatoes are naturally high in the antioxidant lycopene, which is a carotenoid that could help prevent cancer and cardiovascular disease. Using fresh summer tomatoes and basil makes this healthy tomato basil soup extra flavorful without the use of salt. Roasted red peppers add a nice subtle sweetness, and milk a little dose of protein. Add a pinch of freshly cracked black pepper and serve with a fresh green salad for a light and healthy lunch.”
To view this online, click here.
Note: For a filling, healthy lunch or dinner, this soup, paired with the Vegan Tempeh Reubens recipe (immediately following this) would totally fit the bill. Read this, then the reubans recipe and try telling me you're not getting hungry!
Total Time: 45 min; Prep: 5 min, Cook: 40 min; Yield 4, 1.5 cup servings (82 cals)
Ingredients
6 large tomatoes
1 large red bell pepper
4 cloves garlic
3/4 cup skim milk (or milk of choice)
1 teaspoon freshly cracked black pepper
1/4 cup fresh basil leaves
Preparation
Heat oven to 400F. Line a baking sheet with parchment.
Cut bell pepper in half and remove seeds and stem.
Place tomatoes, red pepper, and garlic on the baking sheet and roast 10 minutes.
Remove garlic and flip pepper and tomatoes. Return to oven for another 20 minutes.
Remove from oven and let vegetables cool. Peel skins from pepper and tomatoes.
Add all ingredients to a high-powered blender and blend until smooth. Heat soup to desired temperature in a saucepan over low heat.
Ingredient Variations and Substitutions
Use 1/2 tablespoon dried basil in place of fresh basil if you you don’t have fresh.
Cooking and Serving Tips
Serve with a salad or half a sandwich for a balanced lunch. Reheat leftovers on the stove over low heat. You can also enjoy it cold as a refreshing meal.
VEGAN TEMPEH REUBENS
I spent years eating reubens, and really missed them when I became a vegetarian. This vegan recipe, from Vegetarian Times, helps me out. It begins, “Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich "meat" in this deli classic. Look for Follow Your Heart vegan cheese, which melts better than other brands.”
Makes 8 servings
Click here to view online.
Ingredients
Seasoned Tempeh
1/4 cup Bragg Liquid Aminos
1 small onion, quartered
2 cloves garlic, peeled
1 bay leaf
1 8-oz. pkg. tempeh, sliced
Thousand Island Dressing
1/4 cup vegan mayonnaise
3 Tbs. relish
2 Tbs. ketchup
Sandwiches
16 slices rye bread
5 oz. vegan Monterey Jack cheese, sliced
2 cups sauerkraut
Preparation
To prepare Seasoned Tempeh:
Combine liquid aminos, onion, garlic, bay leaf, and 2 cups water in saucepan over medium heat. Add tempeh slices, and bring to a simmer. Reduce heat to medium-low, and simmer 20 minutes. Cover, and let tempeh cool in broth.
To make Thousand Island Dressing:
Stir together mayonnaise, relish, and ketchup in small bowl.
To make Sandwiches:
Toast 8 slices bread. Set aside. Drain tempeh, and discard liquid, onion, garlic, and bay leaf. Place 3 slices tempeh on each slice of remaining bread. Top with cheese slices. Toast or broil 3 to 5 minutes, or until cheese has melted.
Top each sandwich with 1/4 cup sauerkraut. Spread toasted bread slices with Thousand Island Dressing. Place tops on sandwiches, and slice in half.
Calories: 276; Carbohydrate Content: 33 g; Fat Content: 9 g; Fiber Content: 6 g; Protein Content: 14 g; Saturated Fat Content: 1 g; Sodium Content: 971 mg; Sugar Content: 5 g
RICOTTA-BASIL STUFFED TOMATOES
This is from Vegetarian Times, and begins, “Summer favorites zucchini, corn, and basil get baked in tomato shells for a light-yet-satisfying entrée.”
Makes 8 servings.
Click here to view online.
Ingredients
8 large beefsteak tomatoes
2 large eggs
1 cup low-fat ricotta cheese
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil
2 Tbs. plus 4 tsp. grated Parmesan cheese, divided
1 clove garlic, minced (1 tsp.)
1 cup corn kernels
1 cup diced zucchini plus 24 very thin zucchini slices
Preparation
Preheat oven to 350°F. Slice tops off tomatoes, and scoop pulp out of centers to make stuffable tomato shells; set aside. Discard half of tomato pulp; remove seeds from and finely chop remaining half of pulp.
Whisk together eggs and ricotta in medium bowl until smooth. Stir in red onion, basil, 2 Tbs. Parmesan, and garlic. Add corn, diced zucchini, and chopped tomato pulp; stir until combined.
Fill tomatoes just to top with 1/2 cup ricotta mixture. Sprinkle each tomato with 1/2 tsp. Parmesan, and top each with 3 zucchini slices and tomato top. Place in large baking dish.
Bake 45 minutes, or until filling is puffed up and tops are browned. Let stand 10 minutes before serving. To freeze and enjoy later: Cool stuffed tomatoes completely, then place in foil-lined baking pan. Wrap tightly in foil, then in plastic wrap, and freeze. When ready to eat, thaw tomatoes completely. Preheat oven to 350°F. Bake, uncovered, 20 to 30 minutes, or until filling is hot.
Nutrition Information: Calories: 130; Carbohydrate Content: 18 g; Cholesterol Content: 65 mg; Fat Content: 5 g; Fiber Content: 3 g; Protein Content: 9 g; Saturated Fat Content: 2 g; Sodium Content: 151 mg; Sugar Content: 10 g
BLOOMIN’ APPLES
This is from Lena Abraham on Delish. The recipe begins, “Forget onions, bloomin' apples are the true snack hero.”
Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4.
To view this online, click here.
Ingredients
4 tbsp. melted butter
1 tbsp. brown sugar
1 tbsp. sugar
1/2 tsp. ground cinnamon
4 green apples
4 chewy caramel squares
Lemon wedge
Ice cream, for serving
Caramel, for drizzling
Directions
Preheat oven to 375° and grease a medium baking dish with nonstick cooking spray.
In a small bowl, whisk together butter, brown sugar, sugar and cinnamon.
Slice off the top of each apple then use a melon baller (or a teaspoon) to scoop out the core. Using a paring knife, make three circular cuts in the apple. Place the apple cut side-down on a cutting board and slice crosswise.
Place cut apples in a small baking dish. Fill each apple with two caramel squares then brush melted butter mixture on top. Bake until the apples are tender, about 30 minutes.
Serve warm with ice cream and drizzle with caramel.
WORLD’S BEST CHOCOLATE CAKE
This is from Yotam Ottolenghi in The New York Times cooking e-newsletter. The recipe begins, “The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World’s Best Chocolate Cake." It could actually be called lots of things: “world’s easiest cake,” possibly, requiring nothing more than one large bowl to make it all in. Or “most versatile cake,” given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.”
Yield: 12 servings; Time: 1 1/2 hours, plus cooling.
This was featured in “Yotam Ottolenghi on Creating Recipes for His Cookbook ‘Sweet’” and can be viewed online here.
Ingredients
For the Cake:
1 cup plus 1 1/2 tablespoons unsalted butter (2 sticks plus 1 1/2 tablespoons), at room temperature and cut into 3/4-inch cubes, plus extra for greasing the pan
7 ounces dark chocolate (70 percent cocoa solids), chopped into 3/4-inch pieces
1 1/2 teaspoons instant coffee granules, dissolved in 1 1/2 cups boiling water
1 1/4 cups granulated sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 3/4 cups plus 2 tablespoons self-rising flour (see note)
1/3 cup Dutch-processed cocoa powder, plus 1 1/2 teaspoons, for dusting
1/4 teaspoon salt
For the Chocolate Ganache (Optional):
7 ounces dark chocolate (70 percent cocoa solids), broken or chopped roughly into 3/4-inch pieces
3/4 cup heavy cream
1 tablespoon light corn syrup
1 tablespoon unsalted butter, at room temperature
For the Espresso Cinnamon Mascarpone Cream (Optional):
1 1/2 cups plus 1 tablespoon heavy cream
3/4 cup mascarpone
Scraped seeds of 1/2 vanilla pod
2 1/2 teaspoons finely ground espresso
3/4 teaspoon ground cinnamon
2 1/2 tablespoons confectioners’ sugar
Preparation
Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don’t think you have missed something; this is how it should be.
Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don’t worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it’s not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.
CARAMEL APPLE CRACK
This is from Lauren Miyashiro on Delish. The recipe begins, “Three words: caramel. apple. crack.”
Total Time: 1 hour; Prep: 30 minutes; Level: Easy; Serves 6 - 8
To view this online, click here.
Ingredients
1 8 oz. tube crescent dough
1 apple, cored, peeled and chopped into 1/2 inch pieces
1/2 c. brown sugar
1/4 c. cinnamon sugar
Pinch kosher salt
1/4 c. Caramel
Directions
Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside.
Roll out crescent rolls onto parchment. Pinch seams to make one single sheet. Prick all over with a fork. Top with a single layer of brown sugar, doing your best to cover all over.
Top with apples distributing evenly, then sprinkle cinnamon sugar on top. Drizzle caramel on top. Bake until golden, 22 to 25 minutes.
Let cool completely before slicing into pieces and serving.
Tuesday, October 24, 2017
Taco Tuesday
When I was growing up, tacos seldom, if ever, made it to the dinner table. It really wasn't that big a deal in our house. Of course, this was during an era when other things were big on the menu.
It wasn't until we moved to Florida that I really started getting my first real taco experience. Once Mom discovered tacos, she fixed them with a vengeance at least once or twice a week. This usually meant a plate full of crispy taco shells and bowls full of shredded cheese, lettuce, tomatoes and hamburger to choose from as we made our own tacos.
These days, there are so many more ways to choose from when making tacos. Here are six yummy taco recipes to help you through the day, including Grilled Vegetable and Black Bean Fajitas and Crunchy Black Bean Tacos. Enjoy!
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
GRILLED VEGETABLE AND BLACK BEAN FAJITAS
This yummy recipe is from The Scrumptious Pumpkin.
Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy
To view this online, click here
Ingredients
For the Grilled Vegetable and Black Bean Fajitas:
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 organic zucchini, halved lengthwise and thinly sliced
16 ounces organic black beans, drained and thoroughly rinsed
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
3/4 teaspoons cumin
3/4 teaspoons chili powder
3 tablespoons extra virgin olive oil
Fresh Homemade Salsa (recipe below)
1 avocado, pitted, peeled, and sliced
12 organic whole wheat tortillas
Salt
For the Fresh Homemade Salsa:
1 large tomato, diced
1/4 cup green onions (scallions), chopped
1 clove garlic, minced
1/2 jalapeño, seeded and finely diced
3 tablespoons fresh cilantro, chopped
1 lime, freshly squeezed
Salt
Instructions
For the Grilled Vegetable and Black Bean Fajitas:
Prepare the grill for 375 degrees F.
Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.
Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.
Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.
Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.
For the Fresh Homemade Salsa:
To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.
Storage: refrigerate salsa in a covered, airtight container.
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
CAULIFLOWER AND RED ONION TACOS
This also comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.” Yield: 6 servings; Time: About 45 minutes.
This was also featured in “Tacos for the Holidays” and can be viewed online here.
Ingredients
1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)
1 red onion, cut in half lengthwise, then sliced crosswise across the grain
1 to 2 garlic cloves (to taste), minced
1/4 cup chopped cilantro
2 tablespoons capers, drained and rinsed
1/4 cup white wine vinegar or Champagne vinegar (to taste)
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)
12 corn tortillas
1 romaine heart, cut crosswise in thin strips (chiffonade)
3 ounces cotija or ranchero cheese
Preparation
Step 1
Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.
In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.
Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.
Tip
Advance preparation: You can make the cauliflower and onion mixture up to a day ahead, but omit the cilantro until shortly before serving so that its color doesn't fade. The filling keeps well in the refrigerator for up to 5 days.
CRISPY BAKED TACOS WITH PINEAPPLE SALSA
This is from Dana, the co-founder (with her husband, John) of the Minimalist Baker. Talk about a great looking site! And the recipes look absolutely wonderful. Needless to say (but I’ll say it anyway), I’ll be checking out this site again…and again. (Thanks for putting up the site, Dana and John!)
This recipe “comes together in just 30 minutes” (always a plus when you’re hungry!). Prep Time: 10 minutes; Cook Time: 20 minutes; for a Total Time of 30 minutes. Serves 3 - 4.
To view this on the Minimalist Baker site, go to http://minimalistbaker.com/crispy-baked-tacos/.
Ingredients
Tortillas
6 - 8 white or yellow corn tortillas
Avocado or grape seed oil
Sea salt
Beans
2 cups Mexican Pinto Beans (or 1 1/2 15-ounce cans pinto beans) (Note: Click link for the Mexican Pinto Beans on the Minimalist Baker, which also follows this recipe)
1/4 tsp ground cumin
1/4 tsp ground chili powder
Pinch each sea salt + black pepper
Salsa*
1/4 cup diced pineapple
1/2 cup diced tomato
optional: 3 Tbsp diced jalapeño
3 Tbsp diced red onion
1/4 cup chopped cilantro
1 Tbsp lime juice, plus more to taste
Pinch each salt and pepper
Toppings, optional
Ripe sliced avocado
Hot sauce
Lime juice
Fresh chopped cilantro
Instructions
Preheat oven to 425 degrees F and get out two baking sheets, as well as a few mini cupcake liners if you have them. As long as you have either cupcake liners or two baking sheets, you can make this method work!
Lightly brush tortillas on both sides with oil and sprinkle with salt. Then stack two baking sheets and lift one side. Tuck as many tortillas as will fit comfortably on the edge, then lower the top baking sheet and fold the tortilla over the top, so it forms a shell shape. In addition or alternatively, simply arrange tortillas on a baking sheet, fold over, and slide two mini cupcake liners inside the shell so it creates an opening. See photo for guidance!
Bake 10 - 20 minutes (will depend on brand and freshness) until light brown and crisp.
Remove from oven and set aside to cool.
While tortillas are baking, add pinto beans to a small pot and bring to a simmer over medium heat, then lower heat to low and simmer until serving. Taste and season - I suggest ground cumin, chili powder, and salt and pepper to taste.
Lastly, prepare pineapple salsa by adding all ingredients to a small bowl and tossing to coat. Taste and adjust flavors as needed, adding more salt for flavor balance, lime for acidity, or pineapple for sweetness. Set aside.
Once tacos are done baking and slightly cooled, filled generously with pinto beans, pineapple, and other toppings. I went with avocado, hot sauce, and cilantro.
The shells are best when fresh. I would only make as many as you want to enjoy immediately as they tend to lose their crispiness when stored.
Notes
*I also think this Blended Red Salsa would be delicious with these tacos!
*Nutrition information is a rough estimate for 1 of 8 tacos without additional toppings (i.e. avocado).
Nutrition Information: Serving size: 1 taco (of 8) without additional toppings Calories: 130 Fat: 4.6 g Saturated fat: 0.7 g Carbohydrates: 20 g Sugar: 1.5 g Sodium: 203 g Fiber: 4.2 g Protein: 3.8 g
MEXICAN PINTO BEANS FROM SCRATCH (1 POT)
This is also from Dana of the Minimalist Baker. Prep Time: 6 hours 15 minutes; Cook Time: 1 hour; Total Time: 7 hours 15 minutes.
View this on the Minimalist Baker list at http://minimalistbaker.com/mexican-pinto-beans-scratch-1-pot/.
Ingredients
1 pound pinto beans*, soaked overnight in cool water (or for at least 6 hours)
1 Tbsp olive oil
1/2 white onion, diced
3 large cloves garlic, minced (1 1/2 Tbsp)
1 pinch each sea salt + black pepper, plus more to taste
1 quality vegetable bullion (or 1 cup vegetable broth)
1 chipotle pepper in adobo sauce, minced, plus 1 tsp adobo sauce, plus more to taste
1/2 cup diced tomatoes and green chilies (I used Muir Glen fire roasted tomatoes with green chilies)
1 Tbsp ground cumin
1 Tbsp chili powder*
optional: 1/4 tsp ground cinnamon
Instructions
Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature.
Once beans are soaked, drain and set aside.
Heat your large pot over medium heat. Once hot, add olive oil, diced onion and garlic, and season with a healthy pinch each sea salt and black pepper. Stir to coat and sauté for 3-4 minutes, or until onion is soft and translucent.
Next add drained beans and bouillon cube and cover with water about 2 inches over the top, as the beans will expand while cooking. If using vegetable broth in place of a bouillon cube, add vegetable broth first, and then water so you don't add too much liquid.
Add chipotle pepper and diced tomatoes, stir and bring to a low boil. Then reduce heat to low or medium-low and simmer for 40-50 minutes, or until beans are tender.
Once the beans are tender and cooked through add remaining seasonings: adobo sauce, salt, pepper, cumin, chili powder, and cinnamon (optional). Stir to coat and cook on low for 10 more minutes to let the flavors meld.
Taste and adjust seasonings as needed, adding more salt to taste, cumin for smokiness, chili for depth of flavor, cinnamon for warmth, or adobo sauce (and minced adobo peppers) for heat. You want them very well seasoned, so don't be shy!
Your beans are now ready to enjoy! These make a delicious addition to burrito bowls, burritos, tacos, nachos, taco salads, veggie burgers, and more. You could also add them to chili!
Store beans well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).
Notes
*1 pound dried beans typically equals 2 cups dried or 4-5 cups cooked.
*The chili powder I used was from Whole Foods and contains a blend of chili peppers, cumin, garlic, oregano, coriander, cloves and allspice.
*6-8 hours is the optimal amount of time for soaking your beans. The longer you soak them, the more tender they will become, and the more likely they will split and separate during cooking. So if you can't get to them right away, simply drain, cover, and refrigerate until ready to use.
*Recipe method adapted from All Recipes and The Sprouted Kitchen Cookbook.
*Nutrition information is a rough estimate for 1 half-cup serving of 10 total servings. The recipe yields roughly 5 cups cooked beans.
*I recently discovered that Trader Joe's beans are BPA-free, which is great news if you forget to prep ahead of time. In a pinch, buying cans that are BPA-free is still a good option.
Nutrition Information: Serving size: 1/2 cup Calories: 189 Fat: 2.5 g Carbohydrates: 31.6 g Sugar: 2 g Sodium: 367 mg Fiber: 8.4 g Protein: 10.6 g
It wasn't until we moved to Florida that I really started getting my first real taco experience. Once Mom discovered tacos, she fixed them with a vengeance at least once or twice a week. This usually meant a plate full of crispy taco shells and bowls full of shredded cheese, lettuce, tomatoes and hamburger to choose from as we made our own tacos.
These days, there are so many more ways to choose from when making tacos. Here are six yummy taco recipes to help you through the day, including Grilled Vegetable and Black Bean Fajitas and Crunchy Black Bean Tacos. Enjoy!
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
GRILLED VEGETABLE AND BLACK BEAN FAJITAS
This yummy recipe is from The Scrumptious Pumpkin.
Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy
To view this online, click here
Ingredients
For the Grilled Vegetable and Black Bean Fajitas:
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 organic zucchini, halved lengthwise and thinly sliced
16 ounces organic black beans, drained and thoroughly rinsed
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
3/4 teaspoons cumin
3/4 teaspoons chili powder
3 tablespoons extra virgin olive oil
Fresh Homemade Salsa (recipe below)
1 avocado, pitted, peeled, and sliced
12 organic whole wheat tortillas
Salt
For the Fresh Homemade Salsa:
1 large tomato, diced
1/4 cup green onions (scallions), chopped
1 clove garlic, minced
1/2 jalapeño, seeded and finely diced
3 tablespoons fresh cilantro, chopped
1 lime, freshly squeezed
Salt
Instructions
For the Grilled Vegetable and Black Bean Fajitas:
Prepare the grill for 375 degrees F.
Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.
Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.
Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.
Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.
For the Fresh Homemade Salsa:
To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.
Storage: refrigerate salsa in a covered, airtight container.
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
CAULIFLOWER AND RED ONION TACOS
This also comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.” Yield: 6 servings; Time: About 45 minutes.
This was also featured in “Tacos for the Holidays” and can be viewed online here.
Ingredients
1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)
1 red onion, cut in half lengthwise, then sliced crosswise across the grain
1 to 2 garlic cloves (to taste), minced
1/4 cup chopped cilantro
2 tablespoons capers, drained and rinsed
1/4 cup white wine vinegar or Champagne vinegar (to taste)
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)
12 corn tortillas
1 romaine heart, cut crosswise in thin strips (chiffonade)
3 ounces cotija or ranchero cheese
Preparation
Step 1
Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.
In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.
Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.
Tip
Advance preparation: You can make the cauliflower and onion mixture up to a day ahead, but omit the cilantro until shortly before serving so that its color doesn't fade. The filling keeps well in the refrigerator for up to 5 days.
CRISPY BAKED TACOS WITH PINEAPPLE SALSA
This is from Dana, the co-founder (with her husband, John) of the Minimalist Baker. Talk about a great looking site! And the recipes look absolutely wonderful. Needless to say (but I’ll say it anyway), I’ll be checking out this site again…and again. (Thanks for putting up the site, Dana and John!)
This recipe “comes together in just 30 minutes” (always a plus when you’re hungry!). Prep Time: 10 minutes; Cook Time: 20 minutes; for a Total Time of 30 minutes. Serves 3 - 4.
To view this on the Minimalist Baker site, go to http://minimalistbaker.com/crispy-baked-tacos/.
Ingredients
Tortillas
6 - 8 white or yellow corn tortillas
Avocado or grape seed oil
Sea salt
Beans
2 cups Mexican Pinto Beans (or 1 1/2 15-ounce cans pinto beans) (Note: Click link for the Mexican Pinto Beans on the Minimalist Baker, which also follows this recipe)
1/4 tsp ground cumin
1/4 tsp ground chili powder
Pinch each sea salt + black pepper
Salsa*
1/4 cup diced pineapple
1/2 cup diced tomato
optional: 3 Tbsp diced jalapeño
3 Tbsp diced red onion
1/4 cup chopped cilantro
1 Tbsp lime juice, plus more to taste
Pinch each salt and pepper
Toppings, optional
Ripe sliced avocado
Hot sauce
Lime juice
Fresh chopped cilantro
Instructions
Preheat oven to 425 degrees F and get out two baking sheets, as well as a few mini cupcake liners if you have them. As long as you have either cupcake liners or two baking sheets, you can make this method work!
Lightly brush tortillas on both sides with oil and sprinkle with salt. Then stack two baking sheets and lift one side. Tuck as many tortillas as will fit comfortably on the edge, then lower the top baking sheet and fold the tortilla over the top, so it forms a shell shape. In addition or alternatively, simply arrange tortillas on a baking sheet, fold over, and slide two mini cupcake liners inside the shell so it creates an opening. See photo for guidance!
Bake 10 - 20 minutes (will depend on brand and freshness) until light brown and crisp.
Remove from oven and set aside to cool.
While tortillas are baking, add pinto beans to a small pot and bring to a simmer over medium heat, then lower heat to low and simmer until serving. Taste and season - I suggest ground cumin, chili powder, and salt and pepper to taste.
Lastly, prepare pineapple salsa by adding all ingredients to a small bowl and tossing to coat. Taste and adjust flavors as needed, adding more salt for flavor balance, lime for acidity, or pineapple for sweetness. Set aside.
Once tacos are done baking and slightly cooled, filled generously with pinto beans, pineapple, and other toppings. I went with avocado, hot sauce, and cilantro.
The shells are best when fresh. I would only make as many as you want to enjoy immediately as they tend to lose their crispiness when stored.
Notes
*I also think this Blended Red Salsa would be delicious with these tacos!
*Nutrition information is a rough estimate for 1 of 8 tacos without additional toppings (i.e. avocado).
Nutrition Information: Serving size: 1 taco (of 8) without additional toppings Calories: 130 Fat: 4.6 g Saturated fat: 0.7 g Carbohydrates: 20 g Sugar: 1.5 g Sodium: 203 g Fiber: 4.2 g Protein: 3.8 g
MEXICAN PINTO BEANS FROM SCRATCH (1 POT)
This is also from Dana of the Minimalist Baker. Prep Time: 6 hours 15 minutes; Cook Time: 1 hour; Total Time: 7 hours 15 minutes.
View this on the Minimalist Baker list at http://minimalistbaker.com/mexican-pinto-beans-scratch-1-pot/.
Ingredients
1 pound pinto beans*, soaked overnight in cool water (or for at least 6 hours)
1 Tbsp olive oil
1/2 white onion, diced
3 large cloves garlic, minced (1 1/2 Tbsp)
1 pinch each sea salt + black pepper, plus more to taste
1 quality vegetable bullion (or 1 cup vegetable broth)
1 chipotle pepper in adobo sauce, minced, plus 1 tsp adobo sauce, plus more to taste
1/2 cup diced tomatoes and green chilies (I used Muir Glen fire roasted tomatoes with green chilies)
1 Tbsp ground cumin
1 Tbsp chili powder*
optional: 1/4 tsp ground cinnamon
Instructions
Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature.
Once beans are soaked, drain and set aside.
Heat your large pot over medium heat. Once hot, add olive oil, diced onion and garlic, and season with a healthy pinch each sea salt and black pepper. Stir to coat and sauté for 3-4 minutes, or until onion is soft and translucent.
Next add drained beans and bouillon cube and cover with water about 2 inches over the top, as the beans will expand while cooking. If using vegetable broth in place of a bouillon cube, add vegetable broth first, and then water so you don't add too much liquid.
Add chipotle pepper and diced tomatoes, stir and bring to a low boil. Then reduce heat to low or medium-low and simmer for 40-50 minutes, or until beans are tender.
Once the beans are tender and cooked through add remaining seasonings: adobo sauce, salt, pepper, cumin, chili powder, and cinnamon (optional). Stir to coat and cook on low for 10 more minutes to let the flavors meld.
Taste and adjust seasonings as needed, adding more salt to taste, cumin for smokiness, chili for depth of flavor, cinnamon for warmth, or adobo sauce (and minced adobo peppers) for heat. You want them very well seasoned, so don't be shy!
Your beans are now ready to enjoy! These make a delicious addition to burrito bowls, burritos, tacos, nachos, taco salads, veggie burgers, and more. You could also add them to chili!
Store beans well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).
Notes
*1 pound dried beans typically equals 2 cups dried or 4-5 cups cooked.
*The chili powder I used was from Whole Foods and contains a blend of chili peppers, cumin, garlic, oregano, coriander, cloves and allspice.
*6-8 hours is the optimal amount of time for soaking your beans. The longer you soak them, the more tender they will become, and the more likely they will split and separate during cooking. So if you can't get to them right away, simply drain, cover, and refrigerate until ready to use.
*Recipe method adapted from All Recipes and The Sprouted Kitchen Cookbook.
*Nutrition information is a rough estimate for 1 half-cup serving of 10 total servings. The recipe yields roughly 5 cups cooked beans.
*I recently discovered that Trader Joe's beans are BPA-free, which is great news if you forget to prep ahead of time. In a pinch, buying cans that are BPA-free is still a good option.
Nutrition Information: Serving size: 1/2 cup Calories: 189 Fat: 2.5 g Carbohydrates: 31.6 g Sugar: 2 g Sodium: 367 mg Fiber: 8.4 g Protein: 10.6 g
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