Thursday, October 25, 2012

Crunchy Bean Tacos

Looking for a healthier version of mexican for my husband I came across this recipe and figured I would give it a try. Not only did the man and the boy scarf these down but they scarfed down any leftovers immediately for the next lunch both days I made them this week.

  • corn tortillas
  • 1 can black beans
  • 1/2 red onion chopped
  • 1 tsp coriander
  • 1 tsp paprika
  • a handful of chopped fresh cilantro
  • shredded mexican cheese
  • 1 avocado
  • hot sauce
  • salsa
  • sour cream

  1. Mix beans, onions, spices, cilantro a dash of evoo and any other seasoning you would like in a bowl
  2. Heat some evoo in pan
  3. Place 1 or 2 tortillas at a time in the pan to heat for a moment then put mixture, and cheese on half the tortilla, use a spatula to fold
  4. Heat on each side until browned
  5. Remove from heat and serve with avocado, hot sauce, salsa and sour cream

Monday, October 22, 2012

Vegetarian Mexican Stuffed Shells

I found this recipe for a meat version on Pinterest a long time ago and finally got around to cooking it tonight. With the taste still in my mouth and trying to keep up the willpower to leave the leftovers in the fridge... I will hereby record this amazing mouthwatering, cheese flowing, flavor popping recipe below... as my husband said "you made both your boys happy tonight".

  • 1 package veggie crumbles (can be replaced with ground beef)
  • 1 T taco seasoning
  • 1 cup water
  • 4 oz creamcheese
  • 16 jumpo pasta shells
  • 1 jar salsa
  • taco sauce
  • 2 cups mexican cheese
  • 2 green onions
  • sour cream
  • black olives
  1. preheat to 350
  2. cook crumbles in a pan with taco seasoning and water
  3. once it is cooked well, add creamcheese and simmer until it melts
  4. set meat aside to cool
  5. cook pasta and drain
  6. coat bottom of glass baking dish with salsa
  7. take each shell in your hand, fill with meat mixture and line up in baking dish
  8. pour taco sauce over shells
  9. cover dish with aluminum foil
  10. bake for 30 minutes
  11. remove from oven
  12. fill shells with cheese
  13. return to oven uncovered and bake for 10-15 more minutes
  14. remove from oven and cover with green onions and black olives
  15. place a few on a plate with some sour cream and shredded cheese
  16. enjoy and try not to eat the whole pan

Taco Seasoning (without MSG)

I am making a mexican meal tonight and wanted to premake the taco seasoning. While I have some packets in the fridge I  have a slight sensitivity to msg and really would prefer to not put any of it in my son's body if I can avoid it. I didn't have the same ingredients as the recipe called for so this is my version...

Oh I should mention - in the future I will not leave my son alone with his lunch (tadiq leftovers) while I make taco seasoning - lest I return to the table and find my dog with a tadiq fur coat, my son covered in tadiq and a new dining room carpet of tadiq.... apparently my son and my dog had a food fight.

  • 4T chili powder
  • 3T + 1t paprika
  • 3T turmeric
  • 1T + 1t ground chives
  • 1 clove garlic chopped
  • 1/4 t ground cayenne pepper

  1. Mix ingredients
  2. Add 2 heaping T of seasoning + 1 C water to 1 lb meat

Sunday, October 21, 2012

Coconut Crusted Tofu in Thai Mango Sauce

I have seen a couple versions of this around the net lately and my sister made an attempt at this last week with chicken and said it was great. Here is my go - around.


  • 1/4 cup soy sauce
  • 1/4 cup water
  • 2 T lemon juice
  • 1 t sliced fresh ginger
  • 1 t sliced fresh garlic
  • 1 dash of salt

  • 1 package extra firm tofu
  • 1/2 cup soy flour
  • 1/2 cup panko breadcrumbs
  • 3/4 cup shredded coconut
  • vegetable oil for frying

  • 1 cup frozen mango
  • 1/4 cup frozen pineapple
  • 1/2 cup greek yogurt
  • 4 T thai chili sauce
  • 1 dash of salt

  1. Dice tofu into cubes and pat dry
  2. Soak in marinade for at least 1 hour
  3. Combine items for sauce in blender until well mixed
  4. Prepare first bowl with 1/4 cup flour
  5. Prepare second bowl with 1/4 cup flour and enough water to make a thin paste
  6. Prepare third bowl with coconut and breadcrumbs
  7. Dip tofu piece from one bowl to the next until it is crumbed and set on plate to dry
  8. When all pieces have been coated fill the bottom of a pan with oil and heat
  9. Once water sparks out of it you can start frying the tofu
  10. Turn over until all sides are browned and then place on paper towels to dry
  11. Serve with a side of sauce (we served it over couscous and it was fantastic)

Cider Soda


  • apple cider
  • diet ginger ale
  1. pour glass with 3/4 apple cider
  2. complete glass with 1/4 ginger ale
  3. enjoy :)

Cheesy Biscuit Bombs

I have seen some variations of this on Pinterest and just had to try it. Being that I love cheese - I figured we couldn't go wrong. It was fantastic. I gave my son one for lunch with some salami and he was crying for more.

  • biscuit dough
  • shredded mozarella
  • evoo
  • italian seasoning
  • parmesan
  1. Preheat to 350
  2. Take your dough slice and flatten it out in a glass baking dish
  3. Generously top with cheese
  4. Wrap dough back around cheese and close it firmly
  5. Carefully spray the pan with evoo spray and replace the doughballs spaced evenly
  6. Brush with evoo
  7. Top with parmesan
  8. Top with italian seasoning
  9. Bake for 15-20 minutes
  10. Cool and enjoy!

Thursday, October 18, 2012

Persian Tadiq - aka almost burnt rice

A close friend of our family is from Iran and he and his family are the most gracious generous people we know. He always cooks these yummy meals when he comes to visit from his main home in Canada and has been making us tadiq since I was a young girl. There were many things he cooked but this is what we all remember and would drool over. My sister recently found a recipe for it and I had to give it a whirl. Here is my modification of it. My only problem was the crust stuck to the bottom of the pot, so maybe more oil next time? We shall see - it still tasted awesome!

  • 2 cups dry basmati rice (has to be basmati)
  • a smidge of turmeric
  • frozen vegetables (whatever you like i used a stirfry mix)
  • ground crumbles (or ground beef for you carnivores)
  • 2 T butter
  • 4 T oil
  • 2 T salt

  1. Cook ground crumbles and frozen vegetables in a pan and set it aside
  2. Bring water in pot to a boil
  3. Add salt to water
  4. Put rice into bowl and pour water in until the water overflows to rinse the rice. keep rinsing until water runs clear
  5. Add rice to boiling water
  6. Boil for 5 minutes
  7. Put pot into sink and let cold water in it to flow out the starchy foamy water
  8. Pour rice into colander
  9. Put rice into a bowl and mix in meat and veggies
  10. Put pot back onto stove on medium heat
  11. Cover bottom of pot with oil - make sure it is sufficient to allow easy removal
  12. Melt butter and add turmeric in small bowl
  13. Add rice to pot
  14. Poke four holes in rice mound and pour butter mixture into it
  15. Place a clean dish towel over the pot (careful so it doesnt touch burner) and cover tightly with pot cover
  16. Cook for 8 minutes on medium
  17. Turn stove as low as it will go and cook for 35 more minutes
  18. When it is done scoop out all the top rice
  19. Put plate over pot and flip over pot tapping top to make the crust slide out onto plate unbroken
  20. Place crust over rice and serve


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