Monthly Archives: March 2012

Ground Longhorn Tacos with Honey-Glazed Peppers

I tend to make tacos at least once a week and somehow Sunday is always one of those days. This Sunday I made a conscious effort to not make them for lunch after church, but when dinner time rolled around I couldn’t avoid it any longer. I had to make tacos!


Ground Longhorn Tacos with Honey-Glazed Peppers
Makes enough for 3-4 people… depending on how many tacos each person scarfs down…

For Taco Meat
1/2 medium onion, diced
1 lb ground meat*
2 Tablespoons chili powder
2 teaspoons chipotle powder
1 teaspoon cumin
1 teaspoon salt
1/2 cup tomato sauce
1 can black beans

1 bell pepper, sliced into strips
1 Tablespoon honey

Corn Tortillas
Taco toppings: cheese, lettuce, salsa, sour cream, avocado, etc.

In a medium skillet over medium-high heat, heat 1 teaspoon of olive oil. Add onion and saute until they are translucent. Add ground meat and cook until browned. Sprinkle in spices and stir until well distributed. Pour in tomato sauce and stir to incorporate. Finally, add the can of black beans and stir to mix them in. Let simmer for a few minutes so the spices have a chance to meld and then taste for seasoning, adjusting to fit your own preferences. Remove from heat.

*I used some nice, lean longhorn meat straight from the farm in Winnie, TX. You can also use beef, turkey, chicken, or even veggies. Just be sure to keep an eye on how much grease your meat produces. You may need to drain off some excess grease… if so, drain the grease before adding any spices.

For Peppers:
In a medium saucepan over medium heat, heat olive oil. Add peppers and stir to coat with oil. Let them cook, undisturbed, for a few minutes so they can start to brown. Stir them up a bit and then let them sit to cook a few more minutes. Pour in the honey, stirring to coat all the peppers. Cook, stirring constantly, for a few minutes until the honey starts to thicken even more. Once the peppers are cooked through to the texture you like, remove them from the heat.

In a small frying pan, heat corn tortillas. Assemble your tacos as you like them.

Enjoy!
Abigail

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PB&J-ish Oatmeal

I say PB&Jish because, well, I used almond butter and AB&J doesn’t really bring back any memories, does it? Also, there is a lot of flexibility in this recipe and you can use whatever nut butter you want… it could be PB&J, AB&J, CB&J, you name it.

PB&Jish Oatmeal
makes 1 large serving or 2 small servings

1/2 cup water
1/2 cup almond milk
1/2 cup quick cooking oats
1 Tbsp jelly of choice (I used grape)
1 Tbsp nut butter of choice (I used almond butter)
handful of dried fruit (I used dried currants. If you’re using a larger fruit, chop it up into small pieces)
1 Tbsp flax seed or flax meal… for a little added nutrition
a drizzle of honey… for looks and a little added sweetness

In a small saucepan, bring water and almond milk to a boil. Add oats and cook, stirring constantly, for 3-5 minutes. Remove from heat and add remaining ingredients except for honey, stirring until well combined. Cover saucepan and let sit for a few minutes. Add honey, to taste. Or, if you’re like me, just drizzle a little bit on top so it looks pretty. Serve and enjoy!

Abigail

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Shredded Veggie and Hazelnut Warm Salad

In Ayurveda, certain doshas are advised to avoid raw foods because they are too aggravating or harsh for digestion. One of the recommendations is to eat warm salads instead of cold, crisp salads. This allows the lettuce to start breaking down and the digestive system isn’t forced to warm up the food before digestion can occur.

To be honest, wilted and warm lettuce freaks me out. I can eat salads with cooked meats or topping on them but there is a time limit on how quickly they must be consumed… no soggy lettuce, please.

So… here is a recipe for a warm salad… to be consumed immediately, before the wilting settles in.

Shredded Veggie and Hazelnut Warm Salad
makes 1 serving

1 tsp olive oil
1 beet, shredded
1 carrot, shredded
5 brussel sprouts, cut thinly
1 tsp white wine vinegar
salt & pepper, to taste
2 handfuls of lettuce (I used a spring green mix from Central Market)
a drizzle of hazelnut oil (or, olive oil)
1/4 cup hazelnuts, toasted and roughly chopped
1/2 tsp lemon zest
sea salt

In a frying pan, heat olive oil. Add beets, carrots, and brussel sprouts and cook until veggies are cooked but still have a nice crunch to them, about 2 minutes. Season with white wine vinegar, salt, and pepper.

On a plate, arrange lettuce. Drizzle lettuce with hazelnut oil. Top with cooked veggies. Garnish with hazelnuts, lemon zest, and sea salt.

Enjoy immediately! Unless wilted lettuce doesn’t irk you… then, stir it all up and let it sit until the lettuce is warm.

Enjoy,
Abigail

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Current Cravings . 6

Lately, I have really been wanting to have a dinner party or two. In fact, one of the things on my year’s to-do list is to start a Sunday Supper Club… who’s with me?! So, my tumblr cravings this week are of beautiful dinner party photography.

Clockwise from top right: nantucketyouth / freundevonfreunden / Jennifer Causey / Leo Patrone / nantucketyouth

Abigail

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Weekend Snapshots

My weekend was equally restful and busy… here are some pictures to tell its story.

Most Saturday mornings, I head to the downtown Farmers’ Market to see with my friend who owns True Nature’s Child, a GF, Vegan bread company in Austin. I help her sell, eat some bread, and just hang out. Today I took my camera for the first time and snapped some pictures of her booth. I also set up my camera to video some of the comings and goings of people at the farmers market and made a short little video!


(music: We will all be changed by Seryn)

I had some cookies left over from an order I delivered on Friday, so I treated myself to an ice cream sandwich… the perfect afternoon snack!

Saturday night, I had the opportunity to help a friend and her boyfriend cater a wedding out in Driftwood. The venue was beautiful, the music was fun, and the food was delicious… I mean, check out what we served!

Today, between the Capitol 10K and the gorgeous weather, I sat through my fair share of traffic. But, I just rolled my windows down and enjoyed the drive.

To take full advantage of the weather, I drove to a park in my neighborhood, laid down a blanket, and read in the shade of a tree.

I hope your weekend was equally as beautiful.

Abigail

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