Tag Archives: mexican

Spicy Mushroom Tacos

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This is the second recipe that was inspired with thanks to my co-worker Anna. She told me how she had made some lentil mushroom tacos for dinner and they were really good. The recipe came from Sprouted Kitchen.

Mushroom tacos? Hmmm. Not something I have ever made before, but it sounds like there is a lot of potential for deliciousness. Don’t you agree? Well, not if you hate mushrooms. And, it seems a lot of people have a beef with mushrooms. I know I used to be one of them. Speaking of beef I know most people are used to making tacos with ground beef. When I was a kid I loved tacos (ground beef and a package of old El Paso seasoning). I remember loving tacos night and the days they served tacos for lunch at daycare.

I checked out the recipe, and then explored the web for other variations on mushroom tacos. I decided to do what I usually do, and make up my own recipe. However, the recipe that inspired me the most is this one found on the PBS food website. I decided not to use lentils this time around, however, I will definitely give the Sprouted Kitchen recipe a try soon. I just wanted to have a recipe of my own to share. Continue reading

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Filed under Gluten-Free, Main Courses, Recipes

Roasted Tomatillo Salsa Recipe

This was my first time buying tomatillos.  It was actually my first time seeing them at the market but maybe, I had never really looked.

Tomatillos are like little green tomatoes. They come covered in a papery husk. Just peel of the husk and you have a little green tomato ready to be made into some delicious salsa.

Green spicy salsa was my mission and thats what I got.  I  bought a variety of hot peppers at the market so I had a few different ones to choose from for this salsa. You can change the type of hot pepper you use depending on what is available to you and how hot you want it.

Roasted Tomatillo Salsa

14 tomatillos (approximately), husks removed
1 fresh green cayenne pepper (or another type of fresh hot pepper)
1/2 cup cilantro
1/4 cup chopped white onion
1 garlic clove
1 tbsp lime juice
1/4 tsp sea salt

Preheat the oven to 425F.

Place the tomatillos in a baking dish and roast for about 15 mins.

Remove from oven and leave to cool for 10-15 mins.

In a food processor, combine the tomatillos with the rest of the ingredients and process until smooth.

Serve with organic corn tortillas. If you can find baked tortillas I recommend trying them.  I prefer unsalted or lightly salted tortillas.

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Filed under Appetizers, Blog, Gluten-Free, Recipes

Fresh Corn & Black Bean Salad Recipe

There is nothing quite like fresh corn on the cob eaten the same day it was picked.  The sweet delicious flavour screams summer.  It reminds me of summers as a kid.  I would always get so excited for corn on the cob.  Corn on the cob and peaches!  The truth is I still get just as excited, if not more.

Another thing I love about the end of summer is all the hot peppers on display at the market. They are absolutely beautiful.  So many different kinds and so many different colours.  Cayenne, chilli, habanero, jalapeño, cherry bomb just to name a few.  How much heat can you handle?

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Filed under Blog, Gluten-Free, Salads, Side Dishes

“Arroz Verde” with White Beans

Arroz verde is a traditional mexican rice dish made with poblano chiles and herbs.  This is by no means a traditional arroz verde recipe but it is inspired by it.

This is my non-traditional/beans and greens version of arroz verde.

Brown rice and white beans come alive thanks to a mix of fresh dill, parsley and jalapeño peppers.  I have been loving dill recently. Dill isn’t given as much love as a lot of other herbs such as thyme, basil, rosemary, parsley etc. This dish really showcases the wonderful dill flavour.

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Filed under Blog, Main Courses, Recipes, Side Dishes

Black Bean, Sweet Pepper, and Spinach Quesadillas

This was my first time making quesadillas and I must say they were delicious.  The sweet and spicy filling of sautéed red onion and red, green and jalapeño pepper with spinach and black beans is so good it could be eaten on its own. But it’s even better when topped with avocado, delicious homemade salsa, cilantro and a squirt of lime juice in a crispy tortilla with cheese oozing out.

They taste so good, you won’t believe that they are good for you.  I will definitely be making this again. Continue reading

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Filed under Blog, Main Courses, Recipes