When I was a kid I loved Taco night...you know made from the old el paso taco kit with the crunchy shells and the powdered spice bag...I still get it now and again for memory sake but it really is super salty & I'm sure filled with unknown things.
But Taco night still rocks and Jack loves it. It is the same idea as the kit. I brown up some beef, add my own spices to it (bit of cumin, bit of chili powder, salt, pepper, garlic salt if I haven't added some garlic to the beef).
Tortilla's in the oven. Grate some cheese. Sour Cream. Chopped Tomatoes. Maybe some Avocado. Lettuce.
Lazy, simple, makes me feel 7 years old again. Everyone eats it. Today we threw in this weekends rice & beans. Coronas for the over 21 crowd.
Tacos rule.
Tuesday, February 17, 2009
Monday, February 9, 2009
Mushroom Barley Soup
Well, i'm glad to see i'm not the only one who has not had anything worthy of sharing in the past week! I had quite the load of recipe flops (and complaining family!) for one reason or another last week. The only thing i made that even had a chance of being good was a rice pilaf stuffed delicata squash......but it wasn't. The reason it wasn't good was because the squash tasted horrible! It looked beautiful outside and inside, but when cooked it tasted rotten. I've never had that happen before. Otherwise the recipe would have been good.
Basically i cooked brown rice in broth. Sliced delicata in half, brushed with olive oil, salt and pepper and roasted at 375 until tender (about 45 min) Then in a large skillet i sauteed celery, onion, carrots, broccoli, garlic, peas. When the veggies were done, i added the rice to them and cooked for a few more minutes. Stuffed this combo into the squash. Top with parmesan, if desired and return to the oven for melting. Otherwise just stuff and eat. I added toasted almonds to the rice for those who eat nuts.
And last nights dinner was Mushroom Barley Soup. We all really enjoy this Moosewood recipe. Here it is for those of you who don't have it. I served it with bread and salad.
Ingredients:
1/2 cup raw pearled barley
6 1/2 cups stock or water
1/2 - 1 teaspoon salt (if using water instead of broth)
3-4 Tablespoons tamari
3-4 Tablespoons dry sherry
3 Tablespoons butter
2 cloves minces garlic
1 heaping cup chopped onion
1 pound fresh mushrooms, sliced
freshly ground black pepper
Cook barley in 1 1/2 cups broth or water until tender. (Cook it right in the soup kettle) When it's done, add the remaining stock/water, tamari and sherry.
Meanwhile, saute the onions and garlic in the butter. When they soften, add mushrooms and salt (if desired. i find it doesn't need it with the tamari.....but i use broth rather than water) When all is tender, add to the barley, being sure to include and juiced expressed during cooking. Simmer 20 minutes, covered. Taste and add seasoning as desired.
Hope this week brings us all some meals worth writing about. I would love a good homemade bread recipe if anyone has one. Something that would go good with soup........or whatever you have!
Basically i cooked brown rice in broth. Sliced delicata in half, brushed with olive oil, salt and pepper and roasted at 375 until tender (about 45 min) Then in a large skillet i sauteed celery, onion, carrots, broccoli, garlic, peas. When the veggies were done, i added the rice to them and cooked for a few more minutes. Stuffed this combo into the squash. Top with parmesan, if desired and return to the oven for melting. Otherwise just stuff and eat. I added toasted almonds to the rice for those who eat nuts.
And last nights dinner was Mushroom Barley Soup. We all really enjoy this Moosewood recipe. Here it is for those of you who don't have it. I served it with bread and salad.
Ingredients:
1/2 cup raw pearled barley
6 1/2 cups stock or water
1/2 - 1 teaspoon salt (if using water instead of broth)
3-4 Tablespoons tamari
3-4 Tablespoons dry sherry
3 Tablespoons butter
2 cloves minces garlic
1 heaping cup chopped onion
1 pound fresh mushrooms, sliced
freshly ground black pepper
Cook barley in 1 1/2 cups broth or water until tender. (Cook it right in the soup kettle) When it's done, add the remaining stock/water, tamari and sherry.
Meanwhile, saute the onions and garlic in the butter. When they soften, add mushrooms and salt (if desired. i find it doesn't need it with the tamari.....but i use broth rather than water) When all is tender, add to the barley, being sure to include and juiced expressed during cooking. Simmer 20 minutes, covered. Taste and add seasoning as desired.
Hope this week brings us all some meals worth writing about. I would love a good homemade bread recipe if anyone has one. Something that would go good with soup........or whatever you have!
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