I tried this great taco salad recipe from Eat, Shrink and Be Merry. It’s called Na-Cho Ordinary Taco Salad. I don’t do a lot of meat recipes on this blog but I really enjoyed the meal. Instead of nacho chips, crisp romaine lettuce is used instead. There’s beef (I used pork), corn and black beans and some cheese. Below is the recipe I’ve adapted from the original.
Cooking the meat and the onions only takes about 10 minutes. I recommend having the salad ingredients diced and ready to go before you cook the meat.
The Meat Portion:
- 250-500 mL cups of ground pork
- 1 cup chopped onions
- half can jalapeno peppers (100 mL or to your taste)
- 3 garlic cloves, diced
- 1 tablespoon chilli powder
- 1/3 cup barbecue sauce
- salt and pepper to taste
- I head of romaine lettuce, ripped into pieces and washed
- 1 cup canned corn, drained
- 2 cups canned black beans, drained
- diced peppers
- 1 cup chopped tomatoes
- 1/4 cup shredded old cheddar cheese
- sliced avocado (optional but highly recommended)
- Salsa for the topping
- Brown the pork over medium-high heat.
- In a separate pan, heat the onions until soft, 3-4 minutes. Add the garlic, chilli powder and jalapeno.
- Once the pork is cooked, add it to the vegetables. Add barbecue sauce and salt and pepper.
- Assemble the salad: lettuce first, then the pork and cheese. Add the vegetables and top with salsa.
My husband and I whipped together this salad tonight to go along with our fish. It was inspired from a similar salad my sister-in-law prepared yesterday for a picnic. Quinoa, of course, is considered a super food with plenty of protein.
I ate this salad while the quinoa was still warm and the feta cheese was melted — it was heavenly and cured my hunger pains. We got about three cups or so from the quinoa, plenty for leftovers tomorrow.
- 1 cup quinoa
- 2 cups water
- 2 bell peppers, diced
- 1 tomato, diced
- 1 small onion, diced
- 1 cucumber, diced
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 1/3 cup feta cheese, crumbles
- dash of wasabi (optional, it was in our fridge so we tried it out)
- Rinse the quinoa in a sieve. Add to a saucepan with water. bring to a boil then reduce heat and cover on low, for 15 minutes. Let stand for five minutes.
- Meanwhile, dice the vegetables.
- Add quinoa to a serving bowl and add oil, pepper, feta cheese, wasabi and chopped vegetables.
- Serve and enjoy!
Did you like the salad? Try the quinoa cookies, quinoa crunch for your breakfast parfait or, quinoa stuffed cabbage rolls
It’s orange and it’s made of pumpkin. Perfect for Halloween.
Drew and I just went to three different grocery stores looking for pumpkins for his classroom games tomorrow – we found the last five pumpkins at a Safeway after a clerk of another store quietly tipped us off.
And they were massive and would have cost us $40 but we got the night before Halloween discount of $15.
Rest assured, you don’t need the big orange pumpkins. The green ones will do.
This recipe didn’t come from the Moosewood – I found it in the Newlyweds’ Vegetarian Cookbook appropriately purchased on my honeymoon.
Here’s what you need:
2.25 pounds of pumpkin
2 large potatoes, quartered
4 cups of vegetable stock
4 tablespoons butter
2 tablespoons olive oil
2 large onions, sliced
1 cup milk
Sea salt 4 tablespoons spur cream
1. Chop up and seed the pumpkins. Peel and cut potatoes. The recipe says to peel the pumpkin and the potatoes put them in the pot of boiling broth until tender.
Pumpkins don’t peel well. I suggest creating a double boiler with water and steaming the two together until tender. The pumpkin skin with slide off easily.
2. Heat up the butter and cook the onions.
3. Add pumpkin, potatoes and onions in a food processor or blender adding enough milk to make a nice purée.
Transfer purée to a saucepan. This is where I would add the stock and salt.
I spices it up with some chili flakes. Serve with sour cream if desired.