Monthly Archives: May 2010
Jalapeno poppers are snacks, in my head, but as I mentioned: their deep-fried fatty goodness isn’t the best thing.
So, I puttered around and researched here and there until I came up with this baked popper recipe. Thankfully jalapenos are super-cheap and a little goes a long way. We like to have these with a smoothie and a movie for a late-evening snack.
All this week, I’ve been attempting to tempt you with delicious recipes for delectable Mexican food. Now, as promised, here’s one way to wrap it all up together.
I speak, of course, of the humble taco.
While both of the recipes previously work wonderfully on their own and can be used with many varied meals, they go nicely together and fantastically well if you tie them together with a bit of guacamole.
Continuing from last time’s Verdolaga Sauce, this Yucatan-inspired recipe is a really great way to cook up some beans. Tune in Friday for the final recipe to make some Tacos de Verdolaga con Achiote Frijoles Recado y Guacamole!
We’ve been on an achiote kick lately. It all started with the Cochinita Pibil. Now we have annatto seeds and annatto powder, not to mention packets of achiote paste in the cupboard. (And another batch of cochinita pibil marinating in the fridge
During my research, I came across some interesting recipes but the one that was most appealing was one that made it into a taco filling. While I was reading, my husband was looking for ways to try out our new supply of annatto seeds and powder. He chanced across a great recipe for achiote frijoles recado on FatFreeVegan that sounded like it would go well.
Which, with some guacamole, meant we had a full taco-licious meal! But I’m getting ahead of myself. On Wednesday, I’ll tell you all about the beans and on Friday, about the guacamole. You definitely want to try these, so leave a spot on your menu for next week, okay?
Just a quick little recipe today, as I’m busy working on my senior project. My husband went scrounging through the cupboards, looking for a side to pair with our Veggie Burgers, and decided to use up the last of the couscous in the pantry. Since I don’t really care for the stuff, it was a perfect idea to me. He came up with this one — and surprise! I loved it, couscous and all. Luckily, this would work great with quinoa or bulgur, even probably your favorite whole grain. Give it a shot!
Meatloaf is a quintessentially American dish. It’s meaty, unpretentious and satisfying. It’s also good the next day for sandwiches. A few weeks ago, when I made this, the weather was more “tail-end of winter” than “almost-summer”, with consistent overnight freezing temperatures, rain and snow in the afternoon and generally miserable.
However, meatloaf involves, well, a lot of meat. The average recipe I came across used between 4 and 5 pounds of the stuff in varying proportions. We had come across TVP (texturized vegetable protein) at Winco and wanted to try it out. Supposedly, if you soaked it in stock
I thought this came out beautifully. I used a combination of whole-grain flours and added cardamom, which boosted the flavor considerably. I love crumbles for their simplicity – toss fruit with sugar, top with a mixture of flour, oats and more sugar. However, to cut down on at least some of the sugar, I used one of the stevia-sugar products, Sun Crystals, to acquire the same sweetness without as many calories. Now if only there was such a thing for brown sugar!