Tacos y Tostadas con Todo

Ah, leftovers! Sometimes they are a delight and other times they become science projects in the back of the fridge. As I've mentioned before, there is no crime in serving leftovers, just make them look new and exciting. Food doesn't have to be boring.

I made Spanish rice one meal for guest recently. I never throw away food but most certainly never leftover rice. One night this week, I was able to utilize that rice in a new presentation. I tweaked it and called it Tacos y Tostadas con Todo (tacos and tostadas with everything)! Recycle, repurpose, renew, refresh….whatever you call it, use that good, healthy food in different ways. I made crispy tacos and tostadas with it. This meal takes less than 10 minutes to cook from start to finish.  

 Tacos y Tostadas con Todo

Left over Spanish rice

1 lb ground turkey (beef or pork will work, too)

½ large onion chopped, diced – whatever

1 can black beans – rinsed

Cheese of choice –grated

Cilantro - chopped

Salt

Pepper

Garlic – I use fresh but powdered will do in a pinch

Smoked Paprika

Dash of cumin – just a small dash, we ant a hint of flavor, not chili taste

Avocado – diced or mashed optional as garnish

Sour cream – optional as garnish

Salsa – optional as garnish

Onion – small dice for garnish optional

Crispy taco shells or Tostadas

Sautee ½ onions till translucent, add crumbled ground meat. Season with salt, pepper, garlic, paprika & Cook to almost done, Add leftover rice and stir. When combined and hot, add drained black beans and cilantro, stirring gently. Throw in cheese and blend gently as it melts. Fill taco shells and/or spread on tostadas shells and top with favorite garnish. I listed a few but the possibilities are endless. We all have our favorites.

It's a Mexican combo plate in a shell you hold in one hand! What a delicious deal, it just doesn't get any easier or better than that! It's quick, cheap, uses leftovers and sooooo tasty!

Vaya con Dios, mi amigo. Comer bien y ser saludable!   (Go with God, my friend. Eat well and be healthy!)

Little of This, Little of That

Our schedule has been rather chaotic of late with a fundraiser for an upcoming mission trip, preparing for a short albeit much needed mini-vacation, preparing for the new school year agenda for the kids at church, house-guest, etc. I said all that to say this: meals at home have been rather hit & miss, finding us eating out, or grabbing something on the run and my body is craving some normalcy in the food department.

The summer squash in my little garden is starting to wane but I still get to harvest at least every other day. The other night I just wanted veggies . My Honey is more inclined to want meat with his dinner, so I roasted some chicken. I cut the squash up in thick slices and put them in the steamer basket of my rice cooker. I added a little water to the pot you usually cook the rice in, added a little sea salt, a sprig of Sweet Basil and a sprig of Tarragon and let it steam away. The whole kitchen smelled divine and the squash absorbed the flavors of the herbs…..yum!!! I swear, I could have just stood at the counter and eaten the squash right out of the steamer and been a very happy (foodie) camper!

I made a new discovery that now bears the title of "My New Favorite Find". It is Great Value (Wal-Mart brand) All Natural Southwest Spicy Mustard. This stuff is good and so very versatile! I've used it on sandwiches (of course), sausage wraps, and even canned salmon I broke into large chucks. I'm not big on canned food but canned salmon can be handy as well as healthy. Broken up in large chunks, topped with a little of this mustard and sitting on thick cucumber slices made for a delightful light lunch. It had the depth of flavor from the salmon, the tangy sweetness of the mustard and the must have crunch of the cool cucumbers to round off the meal.I stumbled on the mustard one day while purchasing a variety of mustard for the sausage wrap sale and trying to be economical. It is, indeed, a great value! Give it a try.

I've been reading suggestions for healthy road trips snacks. My Honey is like a kid; if you keep the snacks flowing he's a better traveling companion! We are about to embark on a 14 hour drive and are on a shoestring budget for the trip so I'll be packing all the food for meals and snacks. I need to keep my Honey happy but I'm not willing to let junk food come along for the ride. If you have any suggestions, I'd love to hear it.

Frankly, I can't wait for summer to be over, school to resume and menus to feature fall foods! Late fall is my favorite time of year and, eating seasonally, just the best! Lots of food to tweak! Stay in touch!

Fish Achiote & Summer Squash

It takes a sincere love of gardening to be a backyard gardener in south central Texas…probably anywhere in Texas. Whew…..just came in from the morning garden ritual, soaking wet from sweat and dew. The recent rains were a blessing but the lingering humidity saps energy and the general sense of 'want to' when it comes to gardening. My garden tour and maintenance this morning got off to a late start, therefore the heat and humidity had a serious jump on me.

Bumper harvest of yellow summer squash again today! Though diving into the big masses of squash plants leave my arms itchy, I eagerly go in search of the delightful and abundant fruit as a child might in search for colored eggs at Easter! I was rewarded for my efforts and my harvesting bag is heavy with proof. The hot peppers, name of which I do not recall – this is my first year to raise this particular pepper but will not be the last – provided another healthy batch for the harvest bag. Sadly, I had to make a hard decision regarding the tomatoes. I have been infested with those beautiful but wickedly deadly to tomato plant caterpillars! Ekk! I decided to pick the green tomatoes in effort to save them at all. My friend and fellow gardener, Helen, gave me some organic spay she swears kills off those plant eaters. I still have some blossoms on one of the plants so I'm hoping to salvage an opportunity for fruit on those. I'll just make green tomato chutney or chow-chow out of the green tomatoes and be thankful for them!

I do have a meal recipe for today. Last night I was craving fish but wanting something easy, quick, and tasty without much energy required. I had some white fish fillets in the freezer so I got creative. First, I cheated and started 3 russet potatoes whole in the microwave for 'baked potatoes'. Eight minutes is all it takes for medium-sized potatoes. Then I took two yellow squash and sliced the across to 'sort of fry' in a wok in a little olive oil. Dusted with some 'Uncle Chris' Steak Seasoning' and a small bit of corn meal, these make a nice substitute for squash or anything else that is usually fried. I do not fry food very often at all, so this method is more common in my kitchen. You think you're eating fried food but it's not really. Then I addressed the main entrée, the fish. Remember it was frozen when I put the potatoes in the microwave. I cut it into planks across the fillet while still fairly solid and just let is sit while I cooked the squash…I wanted to use the same pan, no need to dirty another! Once the squash were all finished I wiped out the pan, and then put in enough water I thought it would take to cover all the fillets. As the water heated, I crumbled in a ball of Achiote paste about the size of half my thumb and added a few dashes of Uncle Chris' Steak Seasoning. Once the seasoned water came to a full boil, I slid the fish into the water and poached till done. This is a fast process unless your fillets are thick.

Achiote paste, should you be unfamiliar, is a staple in Mexican, Yucatan and Mayan cooking. It comes in a yellow box and is found in most Mexican groceries or well-stocked super grocery stores in the Latin section. This paste made from ground spices and herbs adds a distinctive flavor and color. Anything it touches turn red…heads up, cook in old clothes if your stain prone as I. I saw this used in cooking shows for years and finally made me mind up to find and try it. I could kick my own bottom for not doing so years ago!!

Dinner was delightful, healthy (no goopy stuff on potatoes, 1 each and 1 left for Honey's lunch today) easy and quick, less than 30 minutes from start to finish. If you use two pans, you can start the fish before finishing the squash; just remember the fish cooks very quickly so do not start too soon or cook too long. Me, I'm lazy… The simple potato with a touch of real butter (no processed stuff please), the crunch of the cornmeal on the squash leading to the soft interior of tasty seasoned delight combined with the jolt of flavor in every bite of the firm but soft fish meat was a treat. It sang a song of summer flavors and colors. Try it; it's worth the effort to hunt down the Achiote paste!

Let me know if you like it! I love hearing from you.

Watermelon Gazpacho Thriller!

Summertime is in full swing and nothing says summer in Texas like cold watermelon. Recently I was looking around for a new and exciting cold picnic dish to take to a family reunion. I stumbled on a Watermelon Gazpacho recipe that had my mouth watering as I read it! It beckoned me to the kitchen where I just happened to have a watermelon in the fridge.

Gazpacho, should you not be familiar with the name, is a cold soup, usually made with a fresh tomato base, and came from Spain. Mixed with a few other fresh ingredients, it is blended smooth and served cold. Doing my research, I discovered there are as many different ways to make gazpacho as there are people willing to submit recipes online…yes, that many!!!!

The recipe I made was, as you might expect, tweaked a bit to suit my taste and supply of fresh ingredients. Some watermelon gazpacho recipes called for only watermelon as the main base, the one I made had both watermelon and fresh tomatoes from my garden. They were too pretty and tasty to ignore! This recipe does not make a lot but you can modify to serve more. Here is what I did:

Ingredients:
Appx 2 lbs. ripe summer tomatoes, chunked
1 med. white onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 med. cucumber, peeled, chopped
1 clove garlic, halved
small bunch cilantro chopped

Small bunch fresh sweet basil (can use Thai or other variety or skip altogether)

2 skinny hot peppers chopped – use based on heat tolerance – I like it hot!

Appx. 2 lbs. watermelon, seeded
A baseball-sized piece of stale French bread, broken into pieces - optional
1/2 tsp. paprika
salt, to taste
granulated sugar, to taste – optional, I did not add sugar but you can
1/4 C. good quality extra-virgin olive oil
2 tbsp. red wine vinegar, all I had was apple cider vinegar

Instructions:

1. Cut all of your fruit and veggies as directed above. Combine veggies, garlic, watermelon, bread, and paprika. Stir. Add salt, sugar, and pepper to taste. Add olive oil and vinegar.

2. Blend mixture until smooth. If you don’t have a large bowl and a stick blender, you’ll have to work in batches in blender or food processor. It’s a pain but it’s worth it.

3. Test for seasoning and add more if needed.

4. Strain through a wire mesh strainer if desired. Or skip this step and eat it as is! I did not drain. Put in fridge for at least an hour or more to blend flavors. Can be made day before if serving for a dinner party. Just garnish right before serving.

5. Serve with a drizzle of olive oil over top, or sprinkle with a mixture minced watermelon, onion, mint, and tomato (if serving in bowl, I drank it from a cup!)

Let me know what you think!! I love to hear from you.

Pasta Bob with Sausage

I feel very blessed that I love to cook. It’s a necessity in life; no way around it so enjoying it just makes life more pleasurable for me. Apparently being experimental with food is hardwired in me because I venture beyond the mundane entrees that rotated routinely on our dinner table when I was a child. I was determined to fix something different than the usual fare; thus my love of cooking as born.

Being a frugal sort dictated the ongoing search for ways to feed my family ‘food for all the senses’ on a budget. Anyone can put together an elaborate dinner when money is no object, it takes skill and creativity to do the same for us regular folks that stretch our food budget till it’s thin enough to read through. Today’s recipe is one for our bunch. It is versatile, an inexpensive dish that is colorful, quick to prepare and leans toward the healthy side of the road (depending on your choices). It makes a complete meal in one pan. What more can you ask of one dish?

Originally, I made this dish with vermicelli, you know those yellow boxes in the pasta isle that are about as cheap as it gets. I have moved on to whole wheat angel hair pasta that I break up into small pieces. Both are tasty, both quick...your choice. I made this dish for my sister-in-love, Ann, and her husband, Bob. Ann warned me Bob would not eat it so not to be offended. Bob not only ate it, he had seconds! So, when I think of making this now, in my head I call it Pasta Bob…which is a nickname for Pasta Bob Will Actually Eat!

Pasta Bob with Sausage

2 boxes Vermicelli OR 1/2 box (16 oz) whole wheat Angel Hair pasta broken into 2” pieces

1 pkg of turkey link sausage OR link sausage of your choice sliced diagonally in ¼-1/2” pieces

1 can Ro-tel or generic tomatoes with chilies – heat level of preference

½ onion sliced

¼ lb (appx) of asparagus cut into 1 in pieces or broccoli flowerets

1 small can sliced black olives (optional)

2 tbl Olive oil only if using turkey sausage, none if using regular sausage

Bring water to boil for pasta. Meanwhile, sauté onions & sausage in skillet. Drop pasta into water when rolling boil. Only takes a few minutes, do not leave the room! When pasta is almost done, drain. Add asparagus (or broccoli) to onion & sausage mixture at end of cooking time; do not want veggies mushy! Add pasta, can of Ro-tel and black olives (if using). Mix together over heat for only a couple of minutes.

Our choices determine the healthiness of our food even more than our budget. Right now fresh asparagus is on sale for $1.50 at Wal-Mart. Using ¼ of it for this dish leaves me with the rest for other dishes. I use 2 stalks for a morning omelet, so I get veggies to start my day. Two carrots can go far. One large bell pepper stuffed with brown rice & veggies can feed two people…even my people! You can pack a lot of nutrition into quick meals with just a little planning and some judicious shopping; repeat after me: color, texture, nutrition, budget!

Beef and Bean Stew - Crockpot Easy

I love to walk in the door and smell food waiting on me. I am blessed to work from home and be able to have dinner ready for my Honey when he gets home from work. I’m no June Cleaver (tho I did have on a pearl necklace & earrings when he got home yesterday) but I try to give my man the gift of walking in the door to wonderful aromas.

On Sundays I like to get up a little early and put a complete meal in the electric roaster on low to cook while we are at church. By the time we get home, we can smell lunch from the back porch and we’re practically drooling by the time we’ve changed into our more comfy clothes. A little forethought can make this happen for you, too.

Today’s recipe is from our family cookbook, Dinner Will Be Ready When the Smoke Alarm Goes Off! I’ve Tweaked it a bit, of course and it is one that you can tweak in a variety of ways. It only requires dusting off the crock pot that is hiding somewhere. All you ‘working out in the world’ people can do this one and walk in your door to have dinner waiting with wonderful aromas wafting out to greet you, too. If you go with the traditional beef stew option everything is in the crockpot.. If your mornings are too rushed and crazy to assemble before work, brown the beef and mix ingredients the night before, then just pop into crock pot & set on low before you head out!

Remember to start with your meat at room temperature when you can. Pat the meat dry before cutting up so it will brown better.

Beef & Bean Stew

1 pound boneless beef (round or rump)

1/8 cup vegetable oil

2 cloves garlic -- minced

4 medium onions -- quartered

1 19-ounce can beans in sauce** see note below

1 teaspoon honey

1 10-ounce can beef broth

1 teaspoon thyme

1 tablespoon Worcestershire sauce

1/8 teaspoon pepper

Options: You can add cut up potatoes & carrots to this for a more traditional beef stew or add side veggies to complete meal. This is great over mashed potatoes if you opt for leaving veggies out.

Cut beef into 1-inch pieces. Heat oil in large saucepan; add meat, garlic, and sauté until meat is browned. Once you lay it in pan, do not move around till brown, then turn and repeat for each side. Add onions, beans, honey, beef broth, thyme, Worcestershire sauce and pepper. Transfer to a crock-pot and cook on low for 6-8 hours. It will keep till you get home.

***Use beans that will hold up to stirring, like Great White Northern, pintos, kidney beans. Pork-n-beans or navy beans tend to fall apart and get mushy. I have used Ranch Style and it changes the flavor a bit but it is good, too.

Life is too short to make a chore out of everything; so enjoy cooking for your family, the love and good attitude improves the flavors and makes meal time more pleasant.

Portabella Mushroom Ravioli

Perfect working in the garden weather this morning…I can see it plainly through window of my office as I sit inside writing instead. I shall venture out soon however. Writing about food with the veggie garden as my view seems appropriate and inspiring.

Today I am sharing one of my all time favorite Go-To recipes. It is so simple, nutritious and tasty while being the most versatile and potentially limitless in color. The hardest part of this dish is waiting for the water to boil. It starts with a bag of HEB brand Portabella Mushroom Ravioli for a whopping $2.50! This is the base of your meal and your imagination can run wild.

I first served these plain as a side dish. Just cook, drizzle with a little olive oil, salt & pepper and it is wonderful. Then I ventured out and added a handful of frozen green peas immediately before draining them. Same ole’ olive oil, etc. Then one day I decided to add some sausage sliced diagonally to the pot as the ravioli cooked. Hmm! There is no end to the combos you can come up with. My favorites have been asparagus, broccoli, and sliced carrots, left over and shredded chicken…..ok, too many favorites to list them all but you see how versatile this meal can be! Remember, if you are not using fresh veggies, use frozen and only throw in right before you take the ravioli out of the boiling water, except for carrots which need just a few minutes but still just to tender crisp!

Oh, I almost forgot…you can serve with a pasta sauce of choice, too! See? Versatile!

I usually keep two or more bags in the freezer and those last minutes meals are healthy and quick as can be. For the two of us I only cook one bag; that makes enough for dinner and then lunch for one the next day.

Portabella Mushroom Ravioli

1 bag of HEB Hill Country brand Portabella Mushroom ravioli

Chopped fresh or frozen veggies of choice – optional

Chopped, sliced, or shredded (left over meat great) meat of choice – optional

Olive oil, salt, pepper

Boil water, add salt. Drop in ravioli when rolling boil. Stir to separate. Add any veggies last minute, just to heat thru…except frozen green peas, no cooking time at all for those tender little fellows. We like them to POP when bitten into to. Drain well when ravioli floats! Stir in olive oil and seasonings or pasta sauce. Serve hot for happy taste buds and content tummies!

Let me know when you try this and how it worked for you!!