De Ma Cuisine

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October 2012

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I Just Got Really Hungry – Episode 42

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts


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You want to know one of the challenges of my job? Not eating ALL THE TIME! Like right now, I just finished editing this taco episode. Then I had to retouch the photos. Then I had to type the recipe. All the while getting hungrier and hungrier. You know how you’re not supposed to go grocery shopping when you’re hungry? I think the same applies to writing about food. To be fair, it is lunchtime. But, there are other times when it’s not, and I’m thinking about the food on the computer screen so much that I can hardly keep myself from snacking on it (and sometimes I give in and eat the cold leftovers while standing in front of the fridge).

Whew, now that that’s been said, want to talk about this episode? It’s a simple dish. A perfect meal for a night when dinner hasn’t been planned and you need something quick. All you’ve gotta do is chop up a few veggies, cook some tempeh and some of the vegetables, warm up the tortillas (totally optional), and you’re ready to dish up!

My tacos were kinda basic. I used what I had on hand (tempeh, tomatoes, lettuce, corn, sweet peppers, etc). I didn’t buy anything extra for this meal. I kinda wanted to buy the hard taco shells, but I resisted. Although since it’s almost grocery day, I may buy some to have with the leftovers (or I could make my own with pan fried corn tortillas – I’ve done it before, it’s not that difficult, although my friend Stacey is much better at it than I am)… I’ve gotten off track here… My point is, I made these the way I normally cook – I use what I have on hand. If you have things like avocado or cilantro, they would be a great addition. Or, if you have, say, zucchini, carrots (grated would taste best, I think), sinqua, tomatillos, cherry tomatoes, spinach, kale, any veggies you like, feel free to use them either in addition to, or to replace any that I’ve used (I would use the leafy greens, tomatillos, and tomatoes for topping, the others I’d sautée).

If you’re afraid of the tempeh, don’t be. It’s good. But, if you insist that you don’t want to try it, no big deal, use your favorite kind of ground meat. I’m into that too.

Tacos huh? Welp… see ya later.

Happy Eating!

Tacos

Last modified on 2012-10-03 21:20:14 GMT. 0 comments. Top.

Tacos

Recipe Type: Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Tempeh is substituted for ground meat in this twist on a traditional taco.
Ingredients
  • 4-8 tortillas (flour or corn – number of servings depends on size of tortilla)
  • 1 (8 oz.) package Tempeh (could substitute ground meat if desired)
  • 1 large tomato, diced
  • 1 C lettuce, shredded
  • 1/2 C corn
  • 1 sweet pepper, diced
  • 1 onion, diced
  • 1 t salt
  • 1/2 t pepper
  • pinch cayenne
  • 1 t garlic powder
  • 1 t smoked paprika
  • 1 t sweet paprika
  • 1 t chili powder
  • pinch cumin
  • 1 t apple cider vinegar
  • 2-3 T olive oil
  • Greek yogurt (for topping)
  • salsa (for topping)
  • 1 C cheese, grated (for topping)
  • avocado (opt.) (for topping)
  • cilantro (opt.) (for topping)
Instructions
  1. Heat oven for a few minutes. Turn off and place tortillas (wrapped in tinfoil) to warm.
  2. Heat pan. Add oil. Add crumbled tempeh, onion, corn, peppers, and seasonings. Cook about 10 minutes over medium heat (or until veggies are tender and tempeh is heated through), stirring occasionally. (Note: If using meat, add meat in place of tempeh, cook completely.)
  3. In center of tortilla add a bit of the tempeh mixture and top with cheese, tomatoes, lettuce, salsa, yogurt, and any other toppings.
  4. Either fold at one end and roll sides in, or fold in half (works well for a larger taco).
Notes

This meal is vegetarian (unless you substitute for the tempeh with meat), and can be gluten free by using corn tortillas.

 

This meal can be found on Tuesday of this week’s menu.

This episode is sponsored by:

Abundant Harvest Organics

Bari Olive Oil Company

Molly Jenson

Waterfall Creative

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