Tag: onion

Beef, Main Dishes, Recipes

1970s Style Tacos

Sarah

Hello! I’m back. 🙂 Thanks for all your kind comments on my last few posts. It’s been a busy week and a half with my sister’s bridal shower and then working like mad on my thesis draft. I’m still not finished yet :(… but I’m making definite progress so that is a very good thing. Anyways, I thought about not blogging until I had the draft done but that didn’t seem like a good idea so here I am. Yay! On to more important things… like these awesome tacos!

1970s style tacos - an easy way to get your taco fix using pantry ingredients when you're all out of taco seasoning!

I feel like awesome is quite the appropriate term to describe these really good tacos since they are from the 1970s. I found the recipe in the September issue of Everyday Food, and the recipe was originally made by the author’s Aunt Colleen, in the–you guessed it–1970s! Since I don’t have an Aunt Colleen, I decided a rename was in order. As a side note, I made these tacos almost immediately after receiving my issue in the mail. This NEVER happens!! But these tacos were so easy, so flavorful, and so fun that I should definitely start making good looking recipes right away… Why? So I have more time left in my life to enjoy them, silly!

These tacos might seem fairly simple–onion, garlic, cayenne, chili powder, and tomato paste–but let me tell you, it’s loaded with flavor. Seriously, it tastes just like those handy grocery-store packets or homemade spice mix…but with some fresh ingredients too. Whoa! What could be better? We absolutely adored their rich depth of flavor… and their utter simplicity and speed. Perfect for a weeknight meal.

Oh… and if there are leftovers… check out this loaded taco salad! Utterly amazing.

1970s style tacos - an easy way to get your taco fix using pantry ingredients when you're all out of taco seasoning!

Enjoy!

1970s Style Tacos

  • Servings: 4
  • Print

from Everyday Food September 2012

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup onion, finely chopped
  • 3 cloves garlic, minced
  • 1/3 cup tomato paste
  • 1/8-1/4 teaspoon cayenne pepper, optional
  • 4 teaspoons chili powder
  • 1 pound ground sirloin
  • soft taco shells
  • lettuce, tomatoes, green onion, cheddar cheese, lime wedges, and sour cream for serving

Directions:

In a large skillet, heat olive oil over medium heat. Add onion and garlic to the skillet and cook for 4-5 minutes until translucent. Stir in tomato paste, cayenne, and chili powder, and cook for about a minute until fragrant. Add sirloin and cook until browned, about 7-8 minutes. Serve in soft taco shells with lettuce, tomatoes, green onion, cheddar cheese, lime wedges, and sour cream for toppings.

Notes: Since sirloin is 90% lean, I didn’t feel the need to drain any fat. If I made this using ground turkey or chicken, I’d probably feel the same way. However, if I used a cut that wasn’t as lean, I might cook the beef first, drain most of the fat and proceed with cooking the onion and garlic, then the tomato sauce mixture.

Quinoa, Recipes, Sides

Sweet-Tart Quinoa Salad

Sarah

So, sometimes when I don’t take my beloved black bean wraps in my lunch, I like to make big salads on the weekend, filled with veggies and protein and oodles of flavor, that I can dish out throughout the week. At home I love leafy green salads, but for portability and ease, grain-based salads are my BFF. They don’t get soggy or mushy, they have tons of different flavors and textures, and the dressing is already mixed in–no need to juggle a bajillion containers! These same salads are also great for a meatless dinner or a healthy barbecue side dish for practically all the same reasons, but I just tend to eat them more for lunch!

This salad is no different from my normal grain-based salad loves, though technically quinoa isn’t a grain. But in my little world, like most of the rest of the culinary empire, it’s lumped right in. Don’t go lumping this Sweet-Tart Quinoa Salad in with other quinoa salads, though!

This salad pairs the basic Mexi-grain salad components with something new, something fresh. Something sweet–some sweet potato and bell peppers, perhaps?–meets something tart. Not just the Mexi-staple tartness of lime. But the unexpected, refreshing burst of…. Grapefruit. Whaaaaat? What initially started as a scaredy-cat substitution because I realized I was out of limes and needed more liquid to mix into this salad turned into a “oh darn, I should have used more grapefruit juice” during the test tasting stage. Crazy!

See, here’s the deal. You toss together some quinoa, bell peppers, onion, black beans, and sweet potato. They’re great. Pantry staples, healthy, filling, relatively affordable. They’re filling and flavorful on their own, yet adaptable to a pretty wide range of seasonings. Then you add the Mexi-spices and flavors, including cumin, cilantro, red pepper, the typical lime juice, etc. Leave the salad alone here and it would be pretty good. But add some grapefruit juice and take it to the next level. Beyond the tang of lime there’s a familiar yet unexpected tartness. An explosion of yummy flavors that makes each bite enchanting and divine. Sweet-Tart Quinoa Salad is the perfect familiar yet unexpected addition to your next lunch conundrum, meatless meal, or barbecue side dish.

And yes, if you’re wondering… “Sweet-Tart” in the dish’s name was a nod to my all-time favorite childhood candy, SweeTarts, which I would happily munch on all day, everyday if that was a nutritionally sound choice. 🙂

What’s your all-time favorite childhood candy?

Sweet-Tart Quinoa Salad
click to print

Ingredients:

  • 1/2 large onion, diced
  • 1 medium sweet potato, diced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried cumin
  • extra virgin olive oil
  • 1 cup water
  • 1/2 cup quinoa, dry
  • 1/4 cup cilantro, chopped + more for garnish
  • 3/4 cup bell peppers, diced [I used green, yellow, and red]
  • 3/4 cup black beans, rinsed and drained
  • 2 tablespoons lime juice
  • 2 tablespoons grapefruit juice
  • freshly ground black pepper

Directions:

Preheat oven to 450 degrees.

Place onion and sweet potato in a large baking dish, then sprinkle with garlic, red pepper, and cumin. Drizzle with olive oil, then use your [clean!] hands to mix everything together. Bake for 20-22 minutes.

While the sweet potato and onion mixture is a-cooking, prepare the quinoa. Boil 1 cup water, then stir in the quinoa. Bring back to a boil, then reduce heat to medium and cover, cooking for 12 minutes.

Remove quinoa from heat, then stir in cilantro, bell peppers, black beans, lime juice, and grapefruit juice. After everything is combined, cover and set aside.

After sweet potato and onion mixture is ready, add to quinoa, and season with lots of freshly ground black pepper. Garnish with cilantro and enjoy!

Time: 25 minutes [10 minutes active].

Yield: 2-3 servings.

Notes: If raw peppers aren’t your thing, you can roast then with the sweet potatoes and onions. Also, feel free to use any combination of citrus juice–orange, lemon, lime, grapefruit, etc. in place of the lime-grapefruit mixture.

10 Minute Lunches, Main Dishes, Recipes, Sandwiches and Wraps

10 Minute Lunch #5: Black Bean Wraps

Sarah

So…. I totally realize black bean wraps are nothing new, nothing exciting, nothing original. You can probably google a bazillinon kajillion different variations right now. Or you don’t even have to, because who really needs a recipe for a simple black bean wrap?

The truth is… you don’t. And the truth also is… I don’t have and/or use one either.

But guess what? I’m sharing this non-recipe anyways… for a couple reason. First of all, I realized over the long weekend that I hadn’t shared any of my 10 Minute Lunches with you in way too long. Like, two months too long. Whoops. 😦 And secondly, I eat this easy black bean wrap [or a variation thereof] for lunch quite often and find it quite tasty [especially when there are no leftovers that sound good or I’m not feeling particularly inspired and needalunchlikenow.] Since I assume I’m not the only one who ever finds themselves in that situation…uninspired, hungry, pressed for time. If that’s you, then this go-to non-recipe recipe for black bean wraps is for you.

Maybe this is a little simplistic, but so what? It’s packed with flavor, texture, and tons of good-for-you nutrients and protein. Simply top a whole wheat tortilla with Mexican-spiced smashed black beans and lots of fresh veggies for a lunch that you’ll be looking forward to all morning long. I used spinach, red onion, bell pepper, avocado, and tomato, but feel free to use whatever strikes your fancy. Top your wrap with some cheese and you’re good to go! This lunch is filling, portable, inexpensive, and packed with fresh flavor. You can heat it up or eat it cold, depending on your preference and work situation… it’s great either way. I hope you love it as much as we do!

What are some of your go-to non-recipe recipes?

Black Bean Wraps
click to print

Ingredients:

  • 1/3 cup black beans, rinsed and drained
  • desired seasonings: garlic powder, cayenne pepper, cumin, oregano, crushed red pepper, etc. + lime juice [I used ~ 1 1/2 teaspoons total, plus a splash of juice]
  • whole wheat tortilla
  • baby spinach
  • red onion, diced
  • avocado, sliced
  • roma tomatoes, sliced
  • red bell pepper, sliced
  • grated cheese [I used cheddar + pepperjack]
  • salsa or sour cream, as desired

Non-directions:

  • Mash together black beans with seasonings and a little lime juice.
  • Place baby spinach on a whole wheat tortilla, then top with black bean mixture. Add red onion, avocado, tomato, bell pepper, and cheese along with salsa or sour cream if desired.
  • Roll up and enjoy!

Time: 5 minutes.

Yield: 1 delicious lunch! [or more if you multiply the black bean mixture]

Linked up at Successful Together.

Main Dishes, Recipes, Soups

Lemon Orzo Chicken Soup

Sarah

I’m not sure what the deal is, but I’ve become pretty much obsessed with soup over the past two years. Before that, I couldn’t really handle it [except for tomato and potato], but now? Sign me just about anytime, anywhere. That’s why I don’t mind so much when we have spring cold spells, like we’ve had here in Indiana lately. I mean, it’s the end of April and it’s 50 degrees out and rainy. No fun… except that it just gives me one more excuse to make soup.

lemon orzo chicken soupAnd this is my new favorite spring soup! It’s tangy yet creamy, filling yet light.  It’s super simple to make, even with the long list of ingredients. Don’t let the inclusion of eggs in a soup scare you–they add a delightful rich, velvety layer of flavor. I used dried herbs and orzo–but use fresh herbs or another small pasta if you want. I can’t wait to make this in the summertime when my balcony herbs are flourishing! They’re still little baby nubs right now. 🙂

Don’t you just want a bowlful now? I sure do!

Lemon Orzo Chicken Soup [from Good Life Eats]
click to print

Ingredients:

  • 3 tablespoons extra virgin olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into small chunks
  • freshly ground black pepper
  • 5 tablespoons lemon juice, divided
  • 1 1/2 teaspoons dried parsley, divided
  • 1 1/2 teaspoons dried thyme, divided
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 6 cups chicken broth
  • 3 carrots, sliced into thin rounds
  • 2 stalks celery, chopped
  • 1/2 – 3/4 cup orzo pasta, uncooked
  • 3 egg yolks
  • 1 teaspoon dried sage
  • 2 – 3 large handfuls of fresh babyspinach, chopped [or combination of spinach and kale]

Directions:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Season chicken with black pepper, then add to hot pan. Pour in 2 tablespoons lemon juice; sprinkle with 1/2 teaspoon each dried parsley and thyme. Turn to coat, then cook completely.

Meanwhile, heat remaining tablespoon olive oil in a stockpot or dutch oven over medium heat. Add onion and cook, stirring frequently, until golden brown. Then add garlic and cook for 30 seconds, until fragrant.

Pour in white wine, chicken broth, carrots, and celery. Bring to a boil.

Whisk together egg yolks and 3 tablespoons lemon juice. In a slow, trickling stream, carefully pour in 1 cup of hot broth [from pot] to egg mixture, whisking while pouring. Transfer the mixture back to the pot. Add orzo and chicken.

Reduce heat to medium low, partially cover, and cook until pasta and vegetables are tender, about 10-15 minutes. Before serving, add 1 teaspoon each of parsley, thyme, and sage, then stir in spinach/kale.
Time: 45 minutes.
Yield: 6-8 servings.
Chicken, Main Dishes, Recipes, Rice, Sauces, Sides

Best Burrito Bowls Ever

Sarah

So, the internet is filled with a plethora of copycat recipes for everyone’s favorite chain burrito restaurant. I’ve even made my own version before. Those were good. But these… these are better. Mucho better.

Dare I say… even better than Chipotle? Different, for sure. But better? It depends on what you’re after. [Let me tell you now… you want to be after this.]

If you’re after light, fluffy, airy brown cilantro-lime rice, then stick around. Yes,brown cilantro-lime rice!! This rice is prepared in a slightly different fashion than regular brown rice so it isn’t thick and gummy. It’s boiled, then steamed. A little butter, cilantro, lime juice, and garlic stirred in makes a knockoff winner.

If you’re after the typical burrito bowl mix-ins like spicy chicken, filling black beans, salsa, cheese, and sour cream, then stick around. You can have them! I promise. I know they’re a necessity. If chicken isn’t your thing, sub beef or pork or tofu, or even add extra black beans instead. Don’t limit yourself to the norm though. Try some corn, red bell pepper, avocado, and baby spring mix in there too–they won’t bite.

And lastly… if you want to top this full bowl with a bit of cilantro, be my guest.

As long as it is cilantro chutney, aka my new favorite way to enjoy cilantro, that is! Cilantro chutney can be whipped up in a couple minutes and is an out of this world dressing delight. It’s smooth, tangy, and spicy all at once. A savory and unconventional condiment to which I am now fully addicted. I may or may not have consumed nearly a quarter of the batch by the spoonful. Whoops.

I know this post might be overwhelming. The recipe might be long. The rice may be cooked in a new way. But please, do yourself a favor, and enjoy this for dinner at your earliest convenience. [That should be now.]

Don’t you see? Sometimes different is better. Right? Yes, right.

The end. 🙂

Best Burrito Bowls Ever
click to print

Ingredients:

for cilantro-lime rice [adapted slightly from with a Side of Sneakers]

  • 1 cup brown rice
  • 1 tablespoon butter
  • 1/4 cup lime juice
  • 1/4 cup packed cilantro leaves, chopped
  • 2 teaspoons garlic powder

for cilantro chutney [adapted slightly from Genesis Winter‘s comment on this post]

  • 1 1/2 cups packed cilantro leaves, rinsed
  • 1 small onion, chopped
  • 1/4 cup lime juice
  • pinch cayenne pepper
  • 2 pinches garlic salt

for chicken

for serving

  • baby spring mix
  • perfect black beans
  • corn
  • chopped avocado
  • chopped red bell pepper
  • shredded pepperjack cheese
  • salsa
  • sour cream

Directions:

Begin by making the rice. Bring a large stockpot to boil. Then add rice and boil, uncovered, for 40 minutes. Yes, you read that right. While the rice is boiling, make the chutney.

Combine cilantro, onion, and lime juice in a food processor or blender. Pulse until well combined. Then remove to jar or small bowl and stir in cayenne pepper and garlic salt. Adjust seasonings if necessary.

Next, heat oil in a skillet over medium heat. Add chicken and taco seasoning and cook until chicken is no longer pink. Turn off heat, then cover and set aside.

When the rice has cooked for 40 minutes, turn off heat and drain rice [don’t worry about draining all the water, but get most of it out]. Return rice to pot, add butter, then cover and let sit off heat for 10 minutes to steam. Stir in cilantro, lime juice, and garlic powder.

Serve up! I layered baby spring mix, rice, black beans, chicken, corn, avocado, red bell pepper, and pepperjack cheese, then topped with a little salsa and sour cream, and a lot of cilantro chutney. Amazing!

Time: 60 minutes [20 minutes active].

Yield: 4 servings.