Archive for the ‘Meal Time: Snack’ Category

Lentil Soft Tacos

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I actually made my own tortillas for this.  It’s fun, but it really, really takes a long time.  (I’ll share a recipe for that later.)  Assuming you buy premade tortillas, this is an easy recipe.

Lentils (or black or pinto beans if you prefer them)
Lettuce
Tomato
Crushed black olives
Sliced hot peppers (habanero in the picture)

Mexican food is great because you can really mix things around!  For example, you can use all different kinds of lettuce (romaine, butter, iceberg and even venture out into escarole, cabbage, frisee, and radichio).  You can also vary the types of beans you use (and also the types of faux meats you use).

For this, if you’re using dried lentils, wash.  I usually don’t make less than 1 cup (dry).  If you try to make less than that, it doesn’t seem to cook evenly.  Cook per the instructions on the packaging, but this is an opportunity to use some homemade broth, if you have some!  It adds an extra element of flavor.

Place the lentils and liquid into a pot and then turn on the heat.  You want to start with cold or room temperature liquid.  When it comes to a hard boil, reduce the heat to a simmer, vent the pot, and cook for about 30 minutes.  Make sure to check it so that it doesn’t cook off all of the water and burn the lentils.  If it’s looking like it’s getting low, just add a small amount of water (or broth) to cover and check it again in a few minutes.  (Nice thing about lentils is that you can really set them to go without paying too much attention to them if you have enough liquid.)

Once they’re cooked, just drain, and they’re all ready to go.  Note, this will make *way* more lentils than you need for the tacos, but lentils keep and re-heat well.

Dice up your tomatoes and tear up your lettuce.  Slice your peppers (careful not to touch your eyes… heck, ever again).  Open your can of crushed or sliced olives (I’m not usually a proponent of canned stuff, but it’s always nice to have canned olives on hand).

Heat the tortillas individually and carefully on the stove top, flipping to heat evenly.

Top the warm tortillas with the other ingredients and enjoy!  (You can also add shredded cheese, salsa/hot sauce, cilantro, onion, or any number of other delicious things.  I was just trying to describe what’s in this specific picture.)

Done! : )

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Coleslaw

I love coleslaw, it’s one of my favorite ways to pretend I’m being healthy =p

This is my moms recipe, it will make quite a bit of salad, which I never find to be a problem, but if you don’t have the fridge space, you might want to do a half recipe at a time =) If you do a whole recipe, you’ll need a really big bowl!

Coleslaw

1 cabbage
4-6 carrots
1-2 cups of raisins
1 tsp white vinegar
1 cup mayo
1/4 cup sugar

I don’t have a food processor big enough for a cabbage, so I just chop up the cabbage with a large knife, first into quarters so it doesn’t all fall off the board while I’m working =p

After chopping up the cabbage, grate the carrots and put the cabbage, carrots and raisins in the big bowl.  Mix the vinegar, mayo and sugar together, then mix it into the veggies.

Seal up and refrigerate any that you don’t eat right away =)

Shaved Brussels Sprouts Salad

Okay I have to admit I love the idea of super tiny coleslaw, but really this one by Shanti Ellis looks amazing!

Shaved Brussels Sprouts Salad

 

A lot of people (I think) don’t know that you can actually eat Brussels sprouts raw, but you totally can!
3 Brussels sprouts (or more if they’re babies)
handful of dried cranberries (or raisins or other dried fruit)
Parmesan cheese
toasted almond slices (optional)
black pepper
rice vinegar (or wine vinegar)
olive oil (optional)

Remove any yellowed leaved from the outer layer of the sprouts.

If you have a mandolin (and chainmail glove to protect your fingers), this is a great time to use it.  If not, just slice the Brussels sprouts thinly, like you’re making super tiny coleslaw.  (Cute; right?)

Just add your shaved Brussels sprouts to a bowl and mix in the cranberries and Parmesan cheese to taste, toss with a splash of rice vinegar (which I suggest because it’s a mellower vinegar and not going to overpower the rest of the ingredients), black pepper, and olive oil if you want to add it.

Done!  : )

Banana Bread

This is my mom’s banana bread, both a great way to use bananas that are going brown, and a great breakfast or indulgence food.

Pic to come

Banana Bread

1 1/2 cups flour
1 tsp salt
1 tsp baking soda
3 bananas (brown is good!)
1 cup sugar
1 egg
2 oz melted butter

 

Mash up bananas.  Mix ingredients.  Pour into greased pan.

Bake 45-60 minutes at 325 degrees

Coffee Cake

This is one I learned in highschool, in a foods class… and it’s actually good!

pic to come later

Coffee Cake

1/2 cup oil
1/2 cup milk
3/4 cup sugar
1/2 tsp salt
1 beaten egg
1 1/2 cups flour
2 tsp baking powder

topping:

1/4 cup brown sugar
1 Tbsp flour
1 tsp cinnamon
1 Tbsp melted butter

Combine oil, egg, and milk.  Combine dry ingredients.

Add dry to wet ingredients and mix well (I don’t really bother doing it separate first)

Pour into greased 9×9 pan

Mix topping ingredients and sprinkle on batter

Bake at 375 degrees for 25 minutes

Vanilla Bundt Cake

This is a vanilla pound cake, that I prefer made in a bundt pan, but if you don’t have one any loaf pan will work.

pic to come soon

Vanilla Bundt Cake

2 cups sugar
2 cups flour
5 eggs
1 cup butter
1 Tbsp vanilla & lemon essence combined

Mix ingredients, pour into greased pan

Bake 1 hour at 325 degrees

Lemon Loaf

This is my little indulgence, it’s basically pound cake, but the lemon flavors make it oh so special, last time I made it I baked in in a tiny bundt cake pan, which took much less baking time of course, but made for cute little individual cakes.

Lemon Loaf

 

1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 cup sugar
2 Tbsp softened butter
1 tsp vanilla
1 tsp lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil

 

for the icing:

1 cup and 1 Tbsp powdered sugar
2 Tbsp milk
1/2 tsp lemon extract

 

In large bowl, combine flour, baking soda, baking powder, and salt.

In separate bowl, blend eggs, sugar, butter, vanilla, lemon extract, lemon juice, and oil.

Mix wet ingredients into dry until smooth.

Pour into well greased loaf pan.

 

Let the cake cool, then mix up the icing and drizzle it over the cake.

 

Bake for 45 minutes at 350 degrees