Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's yummy offerings include Vegan Swedish Meatballs and Baked Hawaii. Enjoy!
VEGETARIAN BEAN AND CHEESE ENCHILADAS
This comes from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, “Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you’re short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.”
Time: 40 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020244-vegetarian-bean-and-cheese-enchiladas. (You might need to sign up for their newsletter to view this; it’s well worth it!!!)
Ingredients
2 tablespoons olive oil
2 medium yellow onions, finely chopped
1 red bell pepper or poblano chile, stemmed, seeded and cut into 1/4-inch pieces
4 garlic cloves, peeled and thinly sliced
Kosher salt and black pepper
1 1/2 teaspoons ground cumin
1 (15-ounce) can fire-roasted tomatoes, preferably crushed (see Tip)
2 teaspoons chili powder
1/2 teaspoon hot sauce or 1 chipotle chile in adobo, chopped (optional)
1/4 cup sour cream, plus more for serving, optional
2 (15-ounce) cans black beans, rinsed
5 ounces mild Cheddar or Monterey Jack cheese, grated (about 1 1/4 cups)
10 to 12 (6-inch) soft corn or flour tortillas
Fresh cilantro leaves and stems, for serving
Preparation
Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.
Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn’t particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)
Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauce (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.
Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.
Tips
The sauce and the black bean mixture, minus the cheese, can be made, covered in an airtight container and refrigerated up to 5 days in advance.
Avoid diced canned tomatoes. They are mixed with calcium chloride to help them retain their cube shape, so they won’t break down as well in the blender. The sauce will taste fine, but it will be noticeably chunkier.
VEGAN SWEDISH MEATBALLS
This is from Karissa, who posts on her wonderful blog, Karissa’s Vegan Kitchen. For this recipe, she wrote, “Super flavorful Vegan Swedish Meatballs that are also gluten-free, oil-free and nut-free.”
“Ultimate comfort food, at your service. But this comfort food is also healthy, so it’s a total guilt-free win.
“I HAD to make a vegan recipe for Swedish meatballs – the gravy alone is just so good. The meatballs are made from lentils, mushrooms, oat flour, soy sauce, and more seasoning. For the accompanying gravy, we’ll achieve that luscious gravy using a combination of coconut milk and soy (or almond) milk.”
I originally found this on Vegan Heaven, a blog from another blogger, Sina. I seriously advise checking out both Vegan Heaven and Karissa’s Vegan Kitchen. You won’t regret it
You can view this online on Karissa’s blog at https://www.karissasvegankitchen.com/vegan-swedish-meatballs/.
Ingredients
Meatballs
3 tbsp water
1/2 yellow onion chopped
4 cloves garlic minced
1/2 cup dry lentils green or brown
1.5 cup water
1.5 cup mushrooms roughly chopped
3 tbsp water
1 cup rolled oats
2 tsp dried parsley
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp black pepper
2-3 tbsp soy sauce
2 tsp Worcestershire sauce make sure its vegan
Gravy
1 cup unsweetened, plain soy or almond milk
1 can (13.5oz) low-fat/light coconut milk
1 tbsp soy sauce
1 tsp dijon mustard
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
pepper to taste
1 tbsp cornstarch or arrowroot powder
2 tbsp cold water
Instructions
Meatballs
In a medium-sized pot, sauté the onion in 3 tbsp water until translucent on medium heat (add more water if necessary). Add in garlic and sauté for additional 2-3 minutes.
Add in lentils and 1.5 cup water. Bring to a boil then let simmer for 15-20 minutes (until liquid is absorbed and lentils are tender.)
In a separate skillet, sauté mushrooms in 3 tbsp water on medium heat for about 5 minutes.
Blend oats in a food processor (or a blender) to create oat flour.
To the food processor, add in the mushrooms, lentils, parsley, allspice, nutmeg, pepper, soy sauce, and Worcestershire sauce.
Process until everything is combined. Don't process until it's total mush - some texture from the lentils and mushrooms should still be there.
Add more soy sauce (or salt) and pepper if needed.
Let the mixture sit for about 15 minutes. It will become thicker and easy to roll.
Pre-heat oven to 425F degrees.
Cover a baking sheet with parchment paper or a silicone baking mat.
Roll into meatballs and place onto baking sheet. Spray with some cooking oil if desired. Bake for 20-25 minutes, flipping halfway.
Gravy
In a medium-sized pot, add in all gravy ingredients EXCEPT for the cornstarch and water.
Bring to a simmer on medium heat, stirring occasionally. Remove from heat.
In a small bowl, whisk together the cornstarch and water to create a cornstarch slurry. Whisk the cornstarch mixture into the gravy.
Return the pot to the burner and bring to a simmer again. The sauce should be nice and thick. If it's too thin, add a little more cornstarch slurry.
Pour the gravy over the meatballs. Eat as is, or serve with pasta or mashed potatoes.
Notes
This recipe makes about 20 meatballs if measured at 1.5 tbsp each.
If you can't find vegan Worcestershire sauce, you can substitute more soy sauce and a dash of apple cider vinegar.
SPICY COLESLAW
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.”
Yield: Serves 6; Time: 10 minutes, plus hours’ refrigeration
This was featured in “Lone Star”, and can be viewed online at https://cooking.nytimes.com/recipes/1012539-spicy-coleslaw.
Ingredients
1 medium head green cabbage
2 carrots, peeled and grated
1/2 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank’s, or to taste
Kosher salt
Freshly ground black pepper
Preparation:
Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste.
The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
CHOCOLATE CHIP CHEESECAKE
This is from that infamous long-since-forgotten emailing list, and begins, “Chocolate chips dot this creamy, luscious cheesecake. A winning dessert that will please the eyes as well as the tastebuds.”
Prep Time: 20 minutes; Cooking Time: 1 hour; refrigeration time: 2 hours; Serves: 14
Ingredients
1 1/2 cups chocolate sandwich cookies (about 15), crushed
2 tablespoons butter or margarine, melted
1 package (12-oz) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
2 package (8-oz.) cream cheese, softened
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs
2 tablespoons all-purpose flour
3/4 cup NESTLÉ ® Carnation ® Evaporated Milk
1/2 cup sour cream
Directions
Preheat oven to 350 degrees F.
Combine cookie crumbs with butter in medium bowl until moistened; press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.
Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remainingmorsels.
Bake for 25 minutes. Cover loosely with aluminum foil. Bake for additional 30 to 40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until firm. Remove side of springform pan.
BEAN AND VEGETABLE STEW
Yield: 6 Servings (about 1-1/3 cups each)
View recipe: http://diabeticgourmet.com/recipes/html/905.shtml>http://diabeticgourmet.com/recipes/html/905.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Ingredients
1 cup chopped onion
1 medium Idaho potato, unpeeled, cut into 1-inch cubes
1 large sweet potato, peeled, cut into 1-inch cubes
3/4 cup chopped green bell pepper
1 teaspoon minced garlic
2 tablespoons olive oil
1 tablespoon flour
1-1/2 cups reduced-sodium vegetable broth
1 can (15 ounces) black beans, rinsed, drained
1 can (16 ounces) tomato wedges, undrained
3/4 teaspoon dried sage leaves
Salt and pepper, to taste
Directions
Saute onion, potato, sweet potato, bell pepper, and garlic in oil in large saucepan 5 minutes; stir in flour and cook 1 to 2 minutes longer.
Add remaining ingredients, except salt and pepper, to saucepan; heat to boiling.
Reduce heat and simmer, covered, until vegetables are tender, 15 to 20 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 209; Protein: 7.7 g; Fat: 5.5 g; Sodium: 493 mg; Cholesterol: 0 mg ; Carbohydrates: 39 g; Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat
BAKED HAWAII
This comes from the February 2004 issue of Vegetarian Times. It begins, “With a blending of coconut, pineapple and macadamia nuts, this pie takes its cues from the tropics. Be sure to squeeze out any excess juice from the pineapple shreds, or it may dilute the filling. A quick freezing of the filling mix firms it up fast.” Serves 6.
To view this online, click here.
Ingredients
1 pkg. instant coconut-flavored pudding mix
1 3/4 cups nonfat milk
1 tsp. vanilla extract
1 prepared crumb pie shell
1 3/4 cups canned shredded pineapple
1/4 cup brown sugar
1/4 cup crushed macadamia nuts as garnish
1/4 cup shredded coconut as garnish
2 Tbs. diced crystallized ginger, or more as desired, for garnish
Directions
Preheat oven to 450F.
Mix instant pudding with milk and vanilla extract, and pour into prepared pie shell. Put in freezer immediately.
Drain pineapple, and reserve juice for another use. Squeeze excess juice from shreds, and put shreds in baking dish. Sprinkle with brown sugar, and bake for 15 minutes, or until sugar bubbles. Remove from oven.
Take firmed pudding mixture from freezer, spoon pineapple mixture over top and garnish with macadamia nuts, coconut shreds and crystallized ginger.
nutritional information Per Serving: Calories: 310; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 51 g; Sodium: 450 mg; Fiber: 2 g; Sugar: 35 g
Tuesday, September 17, 2024
Taco Tuesday
It's time for another Taco Tuesday. Yay! Here are six vegetarian taco recipes to help you through the day, including Veggie Tacos with Avocado Tomatillo Salsa and Ice Cream Oreo Taco Bowls. Do I have your attention? Great! Enjoy!
CRISPY POTATO TACOS
This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. This recipe begins, "Potato tacos, or tacos de papa, as they are known in Mexico, make the perfect meal for those times when you find yourself with an excess of potatoes and a package of tortillas on hand. Tortillas are an endlessly versatile pantry item. In this recipe, adapted from 'Tenderheart' by Hetty Lui McKinnon (Alfred A. Knopf, 2023), they are stuffed with potato and cheese for a deeply satisfying meal or light snack. Cooking the potatoes whole, skin intact, prevents them from absorbing too much water, and the skin also adds a nice texture to the filling. Shortcuts are always available: If you’ve got leftover mashed potatoes, you can use them and skip the first step."
Time: 1-1/4 hours; Yield: 4 servings
This was featured in "4 Easy Dishes That Embrace Everyday Vegetables", and can be viewed online at https://cooking.nytimes.com/recipes/1024397-crispy-potato-tacos.
Ingredients
For the Tacos
Sea salt
1-1/2 pounds potatoes (any variety), scrubbed and cut into 1-1/2-inch pieces
1-1/2 cups grated Cheddar
Handful of cilantro, leaves and stems finely chopped
1 small garlic clove, finely chopped
1 teaspoon ground cumin
1 teaspoon paprika
16 to 18 corn tortillas
Neutral oil, as needed
Any combination of sliced lettuce or cabbage, very finely sliced red onion or sour cream (all optional), for serving
For the Spicy Red Salsa
3 tomatoes (about 1 pound), chopped
1/2 red onion, roughly chopped
Small handful of cilantro, leaves and stems roughly chopped
1 fresh serrano or Fresno chile (seeded, if you prefer less spice)
1 garlic clove, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon granulated sugar
Sea salt
3/4 cup vegetable stock
Preparation
Bring a large saucepan of salted water to a boil. Add the potatoes and cook for 15 to 20 minutes, until tender. (Check them by inserting a fork or knife into the largest potato piece. If it goes in and out easily, the potato is ready.) Drain and allow to cool for a few minutes.
Make the spicy red salsa: Place tomatoes, onion, cilantro, chile, garlic, cumin, oregano, sugar and 1 teaspoon salt into a blender or food processor and blitz until completely smooth. Pour the purée into a saucepan, add the vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes until darker in color and slightly thickened, while you prepare the remaining ingredients.
Place the cooled potatoes in a bowl and roughly mash them. (It does not have to be smooth; a chunky texture is great.) Add the Cheddar, cilantro, garlic, cumin, paprika and 1 teaspoon sea salt and mix to combine.
Place a large skillet over medium-high heat and, working in batches, add the corn tortillas and heat until soft and pliable. Remove from the pan and cover the tortillas with a clean kitchen towel to keep them warm. Fill each warmed tortilla with 1 to 2 tablespoons of the potato mixture, then fold in half and press down lightly.
In the same skillet, add enough oil to cover the bottom of the pan and warm over medium-high heat. Place three or four tacos in the oil, pressing down lightly with a spatula so that the edges are in the oil, and fry for 1 to 2 minutes, until golden and crispy. Flip them over and repeat on the other side. Repeat with the remaining tacos.
Serve the tacos with the spicy red salsa and any of the optional serving suggestions. (The potatoes can be cooked and mashed 2 days ahead and stored in an airtight container in the fridge. The salsa can be made 2 days ahead and kept in the fridge. For freezing info, see Tip.)
Tip
You can freeze these assembled tacos by wrapping them tightly and storing in a freezer bag or airtight container. To cook, there is no need to thaw; you can fry them straight from frozen.
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
AVOCADO TACOS
This recipe is from Enrique Olvera and adapted by Jeff Gordinier on The New York Times cooking site. Jeff wrote, "Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that’s poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles. For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock. They serve as both “a comfort,” he said, and “a cultural expression.” In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees. Spare additions elevate that avocado: a pinch of salt, a spray of lime juice, a sprinkle of chopped onions and cilantro. But the chef takes elevation one step further with a salsa made of pasilla chiles and tomatillos."
Yield: 12 tacos; Time: 45 minutes
This was featured in "Scouting the Scene", and can be viewed online at https://cooking.nytimes.com/recipes/1016784-avocado-tacos.
Note: The article ("Scouting the Scene") is well worth the read; check it out!
Ingredients
4 pasilla chiles
1/2 teaspoon coarse sea salt
2 garlic cloves
10 tomatillos, boiled in salted water for 15 minutes or until soft
3 avocados, sliced thin
12 corn tortillas
3/4 cup white onion, finely diced
1/2 cup chopped cilantro
Preparation
Make the salsa: Snap the stems off the chiles and remove the seeds. Using tongs, carefully hold the chiles over a medium flame to char on all sides. Transfer chiles to a food processor, add the salt and process into a powder. Add the garlic and tomatillos and purée until smooth. (This makes 1 pint salsa, more than needed; refrigerate the rest in an airtight container for up to 2 weeks.)
To serve, place 3 or 4 slices of avocado on each tortilla and top with salsa, onion and cilantro.
SPICY PUMPKIN BURRITOS
This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”
Servings: 8; Serving Size: 1 burrito
To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos
Ingredients
1 tsp. olive oil (extra virgin preferred)
1/2 cup frozen whole kernel corn
15.5 oz. canned, no-salt-added black beans (drained, rinsed)
15 oz. canned solid-pack pumpkin (not pie filling)
1 cup cooked brown rice, cooked without salt and margarine
1/4 cup water
1 tsp. ground cumin
1 tsp. chile powder (made with ancho chiles preferred)
1/2 tsp. dried oregano (crumbled)
1/4 teaspoon cayenne pepper
8 8-inch low-fat whole-grain tortillas, lowest sodium available
1/2 cup sliced green onions
1/2 cup fat-free sour cream
1/2 cup shredded lettuce, such as romaine, or spinach
1/2 cup chopped tomato
Directions
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.
Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
Warm the tortillas using the package directions.
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
ICE CREAM OREO TACO BOWLS
I can almost hear someone thinking, Ice Cream Oreo Taco Bowls? What is this world coming to?”
The thing is, most of us crave dessert, even on Taco Tuesday. This yumminess is from Old El Paso, and begins, "The next time you’re craving a chocolate-dipped, cookie-coated, over-the-top, ice cream-filled extravaganza of a dessert, reach for this recipe. These mini ice cream bowls are positively heavenly."
Prep Time: 25 minutes; Total Time: 1 hour; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/ice-cream-oreo-taco-bowls.
Ingredients
2 tablespoons butter, melted
1 package (8 count) Old El Paso™ Soft Tortilla Bowls
1/2 cup semisweet chocolate chips
1 teaspoon shortening
8 Oreo Chocolate Sandwich Cookies, crushed (about 1 cup)
4 cups cookies & cream ice cream
1/2 cup hot fudge sauce, warmed
8 Oreo Chocolate Sandwich Cookies, whole
Preparation
Heat oven to 375°F. Lightly brush melted butter on all sides of each tortilla bowl.
Place bowls on large cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.
In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
Place 1/2 cup of the crushed cookies on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into crushed cookies to coat. Refrigerate bowls about 10 minutes or until coating is set.
Fill each bowl with 2 scoops ice cream; drizzle with hot fudge sauce, and garnish with remaining crushed cookies sprinkled over ice cream and 1 whole cookie inserted upright into ice cream.
Expert Tips
We used cookies & cream ice cream in this recipe, but if you prefer chocolate or vanilla ice cream, feel free to make a substitution.
If you like a little caramel with your chocolate, you can add a drizzle of warm caramel sauce along with the hot fudge.
Crush cookies quickly and easily by placing them in a food-storage bag and pounding gently with a meat mallet or rolling pin.
Exchanges: 1/2 Starch; 3 1/2 Other Carbohydrate; 1/2 Milk; 3 1/2 Fat
Carbohydrate Choice: 4
CRISPY POTATO TACOS
This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. This recipe begins, "Potato tacos, or tacos de papa, as they are known in Mexico, make the perfect meal for those times when you find yourself with an excess of potatoes and a package of tortillas on hand. Tortillas are an endlessly versatile pantry item. In this recipe, adapted from 'Tenderheart' by Hetty Lui McKinnon (Alfred A. Knopf, 2023), they are stuffed with potato and cheese for a deeply satisfying meal or light snack. Cooking the potatoes whole, skin intact, prevents them from absorbing too much water, and the skin also adds a nice texture to the filling. Shortcuts are always available: If you’ve got leftover mashed potatoes, you can use them and skip the first step."
Time: 1-1/4 hours; Yield: 4 servings
This was featured in "4 Easy Dishes That Embrace Everyday Vegetables", and can be viewed online at https://cooking.nytimes.com/recipes/1024397-crispy-potato-tacos.
Ingredients
For the Tacos
Sea salt
1-1/2 pounds potatoes (any variety), scrubbed and cut into 1-1/2-inch pieces
1-1/2 cups grated Cheddar
Handful of cilantro, leaves and stems finely chopped
1 small garlic clove, finely chopped
1 teaspoon ground cumin
1 teaspoon paprika
16 to 18 corn tortillas
Neutral oil, as needed
Any combination of sliced lettuce or cabbage, very finely sliced red onion or sour cream (all optional), for serving
For the Spicy Red Salsa
3 tomatoes (about 1 pound), chopped
1/2 red onion, roughly chopped
Small handful of cilantro, leaves and stems roughly chopped
1 fresh serrano or Fresno chile (seeded, if you prefer less spice)
1 garlic clove, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon granulated sugar
Sea salt
3/4 cup vegetable stock
Preparation
Bring a large saucepan of salted water to a boil. Add the potatoes and cook for 15 to 20 minutes, until tender. (Check them by inserting a fork or knife into the largest potato piece. If it goes in and out easily, the potato is ready.) Drain and allow to cool for a few minutes.
Make the spicy red salsa: Place tomatoes, onion, cilantro, chile, garlic, cumin, oregano, sugar and 1 teaspoon salt into a blender or food processor and blitz until completely smooth. Pour the purée into a saucepan, add the vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes until darker in color and slightly thickened, while you prepare the remaining ingredients.
Place the cooled potatoes in a bowl and roughly mash them. (It does not have to be smooth; a chunky texture is great.) Add the Cheddar, cilantro, garlic, cumin, paprika and 1 teaspoon sea salt and mix to combine.
Place a large skillet over medium-high heat and, working in batches, add the corn tortillas and heat until soft and pliable. Remove from the pan and cover the tortillas with a clean kitchen towel to keep them warm. Fill each warmed tortilla with 1 to 2 tablespoons of the potato mixture, then fold in half and press down lightly.
In the same skillet, add enough oil to cover the bottom of the pan and warm over medium-high heat. Place three or four tacos in the oil, pressing down lightly with a spatula so that the edges are in the oil, and fry for 1 to 2 minutes, until golden and crispy. Flip them over and repeat on the other side. Repeat with the remaining tacos.
Serve the tacos with the spicy red salsa and any of the optional serving suggestions. (The potatoes can be cooked and mashed 2 days ahead and stored in an airtight container in the fridge. The salsa can be made 2 days ahead and kept in the fridge. For freezing info, see Tip.)
Tip
You can freeze these assembled tacos by wrapping them tightly and storing in a freezer bag or airtight container. To cook, there is no need to thaw; you can fry them straight from frozen.
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
AVOCADO TACOS
This recipe is from Enrique Olvera and adapted by Jeff Gordinier on The New York Times cooking site. Jeff wrote, "Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that’s poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles. For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock. They serve as both “a comfort,” he said, and “a cultural expression.” In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees. Spare additions elevate that avocado: a pinch of salt, a spray of lime juice, a sprinkle of chopped onions and cilantro. But the chef takes elevation one step further with a salsa made of pasilla chiles and tomatillos."
Yield: 12 tacos; Time: 45 minutes
This was featured in "Scouting the Scene", and can be viewed online at https://cooking.nytimes.com/recipes/1016784-avocado-tacos.
Note: The article ("Scouting the Scene") is well worth the read; check it out!
Ingredients
4 pasilla chiles
1/2 teaspoon coarse sea salt
2 garlic cloves
10 tomatillos, boiled in salted water for 15 minutes or until soft
3 avocados, sliced thin
12 corn tortillas
3/4 cup white onion, finely diced
1/2 cup chopped cilantro
Preparation
Make the salsa: Snap the stems off the chiles and remove the seeds. Using tongs, carefully hold the chiles over a medium flame to char on all sides. Transfer chiles to a food processor, add the salt and process into a powder. Add the garlic and tomatillos and purée until smooth. (This makes 1 pint salsa, more than needed; refrigerate the rest in an airtight container for up to 2 weeks.)
To serve, place 3 or 4 slices of avocado on each tortilla and top with salsa, onion and cilantro.
SPICY PUMPKIN BURRITOS
This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”
Servings: 8; Serving Size: 1 burrito
To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos
Ingredients
1 tsp. olive oil (extra virgin preferred)
1/2 cup frozen whole kernel corn
15.5 oz. canned, no-salt-added black beans (drained, rinsed)
15 oz. canned solid-pack pumpkin (not pie filling)
1 cup cooked brown rice, cooked without salt and margarine
1/4 cup water
1 tsp. ground cumin
1 tsp. chile powder (made with ancho chiles preferred)
1/2 tsp. dried oregano (crumbled)
1/4 teaspoon cayenne pepper
8 8-inch low-fat whole-grain tortillas, lowest sodium available
1/2 cup sliced green onions
1/2 cup fat-free sour cream
1/2 cup shredded lettuce, such as romaine, or spinach
1/2 cup chopped tomato
Directions
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.
Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
Warm the tortillas using the package directions.
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
ICE CREAM OREO TACO BOWLS
I can almost hear someone thinking, Ice Cream Oreo Taco Bowls? What is this world coming to?”
The thing is, most of us crave dessert, even on Taco Tuesday. This yumminess is from Old El Paso, and begins, "The next time you’re craving a chocolate-dipped, cookie-coated, over-the-top, ice cream-filled extravaganza of a dessert, reach for this recipe. These mini ice cream bowls are positively heavenly."
Prep Time: 25 minutes; Total Time: 1 hour; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/ice-cream-oreo-taco-bowls.
Ingredients
2 tablespoons butter, melted
1 package (8 count) Old El Paso™ Soft Tortilla Bowls
1/2 cup semisweet chocolate chips
1 teaspoon shortening
8 Oreo Chocolate Sandwich Cookies, crushed (about 1 cup)
4 cups cookies & cream ice cream
1/2 cup hot fudge sauce, warmed
8 Oreo Chocolate Sandwich Cookies, whole
Preparation
Heat oven to 375°F. Lightly brush melted butter on all sides of each tortilla bowl.
Place bowls on large cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.
In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
Place 1/2 cup of the crushed cookies on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into crushed cookies to coat. Refrigerate bowls about 10 minutes or until coating is set.
Fill each bowl with 2 scoops ice cream; drizzle with hot fudge sauce, and garnish with remaining crushed cookies sprinkled over ice cream and 1 whole cookie inserted upright into ice cream.
Expert Tips
We used cookies & cream ice cream in this recipe, but if you prefer chocolate or vanilla ice cream, feel free to make a substitution.
If you like a little caramel with your chocolate, you can add a drizzle of warm caramel sauce along with the hot fudge.
Crush cookies quickly and easily by placing them in a food-storage bag and pounding gently with a meat mallet or rolling pin.
Exchanges: 1/2 Starch; 3 1/2 Other Carbohydrate; 1/2 Milk; 3 1/2 Fat
Carbohydrate Choice: 4
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