Tortillas

Posted on Jul 11, 2017 in Cooking
Tortillas
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 3 tablespoons olive oil

Quinoa Taco Meat

Posted on Jun 20, 2017 in Cooking
Quinoa Taco Meat

QUINOA

  • 1 cup (184 g) tri-color, white, or red quinoa
  • 1 cup (240 ml) vegetable broth*
  • 3/4 cup (180 ml) water

SEASONINGS

  • 1/2 cup (128 g) salsa (slightly chunky is best – I love Trader Joe’s brand)
  • 1 Tbsp (3 g) nutritional yeast
  • 2 tsp ground cumin
  • 2 tsp ground chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp each sea salt and black pepper
  • 1 Tbsp (15 ml) olive or avocado oil

Instructions

  1. Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
  2. Add vegetable broth and water and bring back to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid, and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork, then crack lid and let rest for 10 minutes off heat.
  3. Preheat oven to 375 degrees F (190 C).
  4. Add cooked quinoa to a large mixing bowl and add remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss to combine. Then spread on a lightly greased (or parchment-lined) baking sheet.
  5. Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it’s fragrant and golden brown. Be careful not to burn!
  6. This quinoa taco meat goes extremely well in crispy taco shells and soft taco shells, and I also think it would be perfect on nachos, taco salads, tostadas, and in enchiladas. Dream big!
  7. Store leftovers in the refrigerator up to 4-5 days. Reheat in the microwave, in a 350 degree F (176 C) oven, or in a skillet on the stovetop.

Ultimate tomato salsa

Posted on Jun 20, 2017 in Cooking
Ultimate tomato salsa

Ingredients

  • 4-6 medium tomatoes, peeled and finely chopped
  • 1/4 – 1/2 medium red onion, very finely chopped
  • 1 small garlic clove, crushed
  • Small splash of white wine vinegar
  • Squeeze of lime juice
  • Handful of fresh coriander, roughly chopped
  • Salt and pepper to taste

Jamie Home Made Tacos

Posted on Oct 16, 2016 in Cooking
Jamie Home Made Tacos

img_4242

img_4243

WW steak and black bean salad

Posted on Dec 18, 2015 in Cooking
WW steak and black bean salad

IMG_2997

Slow Cooker Mexican Black Beans

Posted on Nov 22, 2015 in Cooking

Ingredients

  • 1 KG dried black beans
  • 2 l chicken or vegetable broth
  • 12 cloves garlic, smashed and chopped
  • 2 tablespoon cumin
  • 2 tablespoon smoked paprika
  • 1/2 tablespoon chili powder
  • 1 (14.5-ounce) can diced tomatoes, or 2 cups fresh chopped tomatoes (ADD AT THE END)
  • http://www.momadvice.com/post/slow-cooker-mexican-black-beans