Create your own tacos

Taco Bell is not a word in my vocabulary, however I love making Mexican food, especially tacos at home.

Everyone can make basic tacos from scratch with the right ingredients, and they are certainly a great quickie after work meal.

I keep a batch of homemade taco seasoning mix on hand rather than purchasing a boxed taco meal or a package of seasoning, to save a little cash and I stock up on shells when they’re on sale so I’m always ready when the taco urge strikes.

Basic tacos for 3-4 people, or in our case 2 people with lunch leftovers, require taco shells and 1 pound of ground meat, be it beef, chicken, turkey …. I sauté a chopped onion and chopped green pepper before I brown the meat in a skillet. Then I add 2 tablespoons of taco seasoning mix with 3/4 cup of water and let that simmer while I shred some lettuce, onions and cheese and grab the salsa and sour cream. Nuke the shells in the microwave and Ole´! Ring the dinner bell.

But there are many other variations on taco fillings to consider now and then.

So here’s that recipe for seasoning mix and a few recipes to peruse.

 Homemade Taco Seasoning Mix

Combine the following in a glass jar

Generous 1/2 Cup of chili powder, I like a bit more

2 1/2 teaspoons garlic powder

2 1/2 teaspoons onion powder

2 1/2 teaspoons dried oregano

2 Tablespoons paprika

3 Tablespoons ground cumin

2 teaspoons sea salt or kosher salt

2 Tablespoons black pepper, or to taste

2 1/2 teaspoons crushed red pepper flakes, if you like spicy

Note: A package of taco seasoning mix contains about 2 Tablespoons of seasoning.

BuffaloChicken Tacos

Ingredients

1 pound boneless skinless chicken breasts, cut into 1 inch pieces

1/3 Cup flour

3 tablespoon cornstarch

1/8 teaspoon cayenne pepper

1 teaspoon garlic powder

1/3 cup buffalo wing sauce, plus extra for garnishment

1 Tablespoon olive oil

10, 6-inch flour tortillas

Topping suggestions: Shredded lettuce; diced onions; avocado slices; ranch dressing and thinly sliced scallions.

Directions

Heat a large non-stick frying pan over medium-high heat.

In a large bowl combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the pan and add the chicken and brown on both sides – about 3 to 4 minutes per side. Remove from heat and toss with 1/3 cup buffalo wing sauce.

Should be enough for 10 tacos, with toppings.

Fish Tacos

Ingredients

1 pound sturdy white fish such like cod or tilapia

1 tablespoon oil

1 lime, juice and zest

1 jalapeno, finely diced

1 clove garlic, chopped

1 green onion, finely sliced

1 handful cilantro, chopped

1/2 teaspoon ground cumin

1 Tablespoon chili powder of taco seasoning mix

Salt and pepper to taste if not using seasoning mix

8 (4 inch) corn tortillas

Topping suggestions

Tomatillo pico de gallow salsa or your favorite tomato-based salsa

3 cups finely shredded cabbage

Sour cream or Cilantro and Lime Cream (recipe below)

Chopped fresh cilantro

2 large avocados, sliced

Directions

Marinate the fish in the oil, lime juice and zest, jalapeno, garlic, green onion, cilantro and seasonings for 10-20 minutes.

Grill the fish over medium-high heat until cooked, about 4-6 minutes per side. The fish will be cooked when it flakes easily and it is no longer translucent.

Flake the fish and serve in tortillas garnished with your favorite toppings.

Cilantro and Lime Cream

A great garnish for fish tacos.

Servings: makes 1/2 cup

Ingredients

1/2 cup sour cream

1 green onion, sliced

1 handful cilantro

1/2 lime, juice and zest

1/2 jalapeno pepper, seeded and diced (optional)

Directions

1.Puree everything in a food processor.

Shredded Beef Tacos

Ingredients:

2.5 lb. chuck roast

1, 14 oz. can beef broth

1 1/2 Tbsp chili powder

1/2 Tbsp cumin

1/2 Tbsp onion powder

1 tsp garlic powder

1 tsp salt

1/4 tsp freshly cracked black pepper

Juice of 1 lime

Serving suggestions

Warmed corn tortillas or warmed fresh flour tortillas*

Iceberg lettuce, chopped

Monterrey Jack or Cheddar cheese, shredded

Guacamole or diced avocados

Sour cream

Fresh salsa

Cilantro

Freshly squeezed lime juice

Hot sauce

Directions:

In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper.  Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice.  Sprinkle roast with spice mixture.  Cover slow cooker with lid and cook on low heat 8-10 hours.  Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker.  Cover with lid and cook additional 30 minutes.  Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.  Serve with desired toppings. 

Source: cookingclassy.blog.spot.com

The blogger wrote the following – I use two different kinds of tortillas when I make these tacos.  Most of the time I use corn tortillas but I also love these tacos using fresh flour tortillas.  For the corn tortillas, I heat a griddle over medium high heat then I make a mixture of a few tablespoons extra virgin olive oil and a few tablespoons vegetable oil, then I baste the oil mixture on the tortilla and cook each side until golden on each side.  Then move tortilla to a plate lined with a paper towels to soak up extra oil.

And oatmeal too!

As I dug through the pantry Sunday evening I noticed a can of steel cut oatmeal way in the back.

With cooler weather creeping in, I decided it was high time to move it up front so we can put it back on our morning menu. The hubs is not a big fan of traditional Quaker oatmeal, but he’s more than happy to dig in to a hot bowl of McCann’s Irish oatmeal. It takes longer to cook, but tastes nuttier and is more flavorful than conventional oatmeal.

And if you’re making a fresh start in the New Year and are looking for opportunities to incorporate more balanced, healthy food into your diet, oatmeal is a good source of nutrients and fiber and is thought to reduce cholesterol levels, which decreases the risk of heart disease. It is also believed to stabilize blood sugar and help prevent diabetes, according to medical experts.

Besides eating a bowl of hot oatmeal, there are plenty of ways to incorporate oatmeal into your diet. Consider using it in place of bread crumbs in foods that need a binder, like meatballs. It is great in meatloaf, and there is a great recipe below.

You can also put it in the food processor and grind it to a flour-like consistency and use it for breading.

Steel cut Irish oatmeal should be available on most grocers’ shelves, or in the health food section of the store. One of the quickest and easiest ways to prepare these oats is to soak them overnight. The ratio is 1 cup oats to 4 cups boiling water. Before going to bed, boil the water in a pot and as soon as the water comes to a boil add the oatmeal and simmer one minute. Cover the pot and store it in the fridge overnight. This can be stored in the fridge for up to five days.

To serve, take out a portion and transfer to a deep microwavable bowl and heat on high two minutes, stir, and heat again another minute or until desired consistency is reached.

For a single serving without using the advance overnight preparation, using a large enough bowl for the oats to bubble up in without coming over the sides (large), add 3/4 cup of water and 1/4 cup oatmeal. Cook on high for 5 minutes, stir, and return to oven for another 3 minutes.

So don’t delay, go out and get those oats today.

Apricot Cranberry Oatmeal with Walnuts

2 cups water
2 cups reduced-fat milk
1 cup Irish steel-cut oats
1 pinch salt
1/2 cup apple juice
1/2 cup dried apricots, diced
1/4 cup dried cranberries
1/4 cup walnuts, toasted
Honey, as needed
Cinnamon, as needed
Cream, as needed

Bring water and milk to a boil in a medium saucepan.

Add oats and salt, stirring frequently until mixture comes back to boil. Reduce heat and simmer uncovered, stirring occasionally, for 30 minutes.

Meanwhile, bring apple juice to a boil in a small saucepan. Add apricots and cranberries; cook a few minutes or until plump.

Portion piping-hot oatmeal into four bowls and sprinkle evenly with plumped fruit and toasted walnuts.

Serve with honey, cinnamon and cream to add as needed.

Source: Food Channel

Alton Browns Oatmeal

Ingredients

1 tablespoon butter

1 cup steel cut oats

3 cups boiling water

1/2 cup whole milk

1/2 cup plus 1 tablespoon low-fat buttermilk

1 tablespoon brown sugar

1/4 teaspoon cinnamon

Directions

In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast.

Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes.

Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

Alton Brown’s Granola Bars

Ingredients

8 ounces old-fashioned rolled oats, approximately 2 cups

1 1/2 ounces raw sunflower seeds, approximately 1/2 cup

3 ounces sliced almonds, approximately 1 cup

1 1/2 ounces wheat germ, approximately 1/2 cup

6 ounces honey, approximately 1/2 cup

1 3/4 ounces dark brown sugar, approximately 1/4 cup packed

1-ounce unsalted butter, plus extra for pan

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries

Directions

Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.

Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

Mom’s meatloaf

Ingredients

1 1/2 pounds meatloaf mix — beef, pork, veal

1 small onion, diced fine

1/2 small green pepper, diced fine

1 grated carrot

1 cup old fashioned oatmeal

1 large egg

2 Tablespoons dried parsley

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon sweet paprika

1/4 teaspoon cayenne (optional)

1 teaspoon seasoned meat tenderizer

1/2 cup ketchup or your favorite barbecue sauce

Directions

Preheat oven to 375 degrees. In a mixing bowl, combine all ingredients and mix until thoroughly combined. Shape into 4 loaves and place into a large baking pan. I like to sprinkle the tops of the loaves lightly with a little brown sugar.

Bake for 45 minutes to an hour, or until done.

King Arthur Flour oatmeal bread

Ingredients

1 1/4 cups boiling water
1/2 cup rolled oats
2 tablespoons butter or margarine
1 1/4 teaspoons salt
2 tablespoons molasses or maple syrup
2 tablespoons honey
2 1/4 teaspoons instant yeast
1/4 cup dry milk powder
3 to 3 1/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup pecan meal or finely diced pecans or walnuts

Directions

Place the boiling water, oats, butter, salt, molasses or syrup, and honey into a medium-sized bowl, stir, and let the mixture cool to lukewarm.

Mix the remaining dough ingredients (using the lesser amount of flour) with the oat mixture, and knead – by hand, mixer, bread machine or food processor – until you’ve made a soft, smooth dough. Add the extra flour (if necessary) while you’re kneading.

Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour; the dough should be doubled in bulk.

Gently deflate it, shape it into a log, and place it in a lightly greased 9 x 5-inch loaf pan. Cover the pan with lightly greased plastic wrap or a proof cover, and let the loaf rise till it’s crowned about 1 inch over the rim of the pan.

Bake the bread in a preheated 350°F oven for 40 to 45 minutes, tenting it loosely with aluminum foil if it seems to be browning too quickly. Remove it from the oven when the internal temperature registers 190°F on an instant-read thermometer. After 5 minutes, remove the loaf from the pan and allow it to cool on a wire rack.

Yield: 1 loaf.

Black Bean Oatmeal brownies

Ingredients
4 ounces unsweetened chocolate
1 cup unsalted butter
1/1/2 cups black beans
1 cup rolled oats
1 1/2 cups flour

1/2 tsp. baking powder
1 tablespoon vanilla extract
1/3 cup strong brewed coffee (espresso is ideal)
¼ teaspoon sea salt
4 large eggs
1 cup packed brown sugar
1 teaspoon cinnamon
½ teaspoon cardamom
Coarse turbinado sugar
Cacao nibs — Nibs are cocoa beans, toasted, roasted, shelled and broken into bits. They’re touted as being richer and more intense in flavor than chocolate.

Directions

Preheat the oven to 340°F. Line an 11X18 baking pan with parchment paper.

Using a double boiler or a microwave, melt the chocolate and butter together. If using the microwave, heat for 1 1/2 minutes and stir, then heat in 40 second intervals, stirring between each, until the chocolate is completely melted and smooth.

Place the beans, vanilla, and 1/3 of the melted chocolate in a food processor and process until smooth. Add the cinnamon and cardamom and mix again. Scrape down the sides and add the salt and baking powder and pulse a few times to mix. Add the oats and flour and blend again. The mixture will be smooth and you should be able to pour it.

In a large bowl, stir together the remaining melted chocolate mixture and the coffee. Mix thoroughly and set aside.

In another bowl beat the eggs until whipped, about two minutes. Add the brown sugar and beat until smooth.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Gradually fold in the egg mixture and mix well. Pour batter into the prepared baking pan. Sprinkle the top of the batter with coarse sugar crystals.

Bake for 10 minutes. Remove from oven and sprinkle with cacao nibs. Return to oven and bake until set and firm to the touch, about 25 minutes more. Remove from the oven and sprinkle again with sugar crystals. Remove from pan to cool.

This weather has me thinking hot soup, I don’t know about you. I know it is supposed to get warmer by the weekend, but tis the season for soup.

Here are a few recipes in some recently acquired cookbooks and magazines I’ve pulled out to try.

Roger Mooking — seen on The Cooking Channel — and Alan Magee’s new cookbook “Everyday Exotic, the cookbook,” embraces a variety of cultural foods and incorporates diverse ingredients into recipes that involve one “obedient ingredient” as the star of the recipe. The purpose is to learn how to master the ingredient. So those of you out there who want to venture into some new tastes for the new year, this cookbook might be of interest.

Stay warm and bundle up out there.

Spicy Asian Chicken and Noodle Soup

Serves 4

Source: Cooking Light

Ingredients

3 cups fat-free, lower-sodium chicken broth

1 1/2 cups water

1 1/2 cups shredded rotisserie chicken breast

1/2 cup grated carrot (about 1 medium)

1/2 cup thinly sliced snow peas

2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)

2 teaspoons lower-sodium soy sauce

1 1/2 teaspoons Thai red curry paste

1 (2-inch) piece peeled fresh ginger

6 cups water

3 ounces uncooked wide rice sticks (rice-flour noodles)

1 tablespoon fresh lime juice

1/4 cup chopped fresh mint

1/4 cup chopped fresh cilantro

1/4 cup thinly sliced green onions

Directions

Bring first 9 ingredients to a simmer in a medium saucepan; keep warm.

Bring 6 cups water to a boil in a large saucepan. Add rice noodles; cook 3 minutes. Drain. Place about 1/4 cup rice noodles in each of 4 bowls.

Discard ginger. Add juice to broth mixture; stir. Ladle 1 1/3 cups broth mixture over each serving; top with 1 tablespoon each mint, cilantro, and green onions.

Chicken Meatball and Escarole Soup

Serves 4

Source: fine Cooking

Ingredients

3 Tbs. plain fresh breadcrumbs

1/4 cup finely grated Parmigiano-Reggiano; more for serving

2 Tbs. chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

1/2 lb. ground chicken

1 large egg

1 Tbs. extra-virgin olive oil

1 small yellow onion, cut into small dice

1 small carrot, cut into small dice

1 medium celery stalk, cut into small dice

1 quart lower-salt chicken broth

1 3- to 4-inch sprig fresh rosemary

5 cups thinly sliced escarole

Directions

Put the breadcrumbs in a medium bowl and moisten with 1/2 Tbs. water. Mix in the Parmigiano, parsley, 3/4 tsp. salt, and 1/2 tsp. pepper. Add the ground chicken and egg and mix until just combined. Scoop out 1 Tbs. of the chicken mixture and, with damp hands, roll it into a 3/4-inch meatball. Transfer to a plate and shape the remaining meatballs.

Heat the oil in a 5-quart pot over medium heat. Add the onion, carrot, celery, and 1 tsp. salt; cook until tender, 3 to 4 minutes. Add the chicken broth, rosemary, and 2 cups of water; bring to a boil over medium-high heat. Gently add the meatballs, reduce the heat to medium low to maintain a gentle simmer, and cook for 10 minutes.

Add the escarole and continue to simmer until the meatballs are cooked through and the escarole is wilted, about 5 minutes. Discard the rosemary and season to taste with salt and pepper. Serve sprinkled with grated Parmigiano.

Potato Gumbo

Recipe courtesy Roger Mooking as printed in Everyday Exotic, the cookbook

Serves 4

Ingredients

1/4 cup, plus 1 tablespoon vegetable oil

1 medium white onion, diced

2 cloves garlic, finely chopped

6 slices smoked bacon, cut into large dice

2 stalks celery, diced

1 bunch Swiss chard, coarsely chopped, leaves and stems separated

1 large green bell pepper, seeded and diced

1/4 cup flour

2 bay leaves

2 cups chicken stock

2 cups water

Pinch cayenne

2 pounds white potatoes, peeled and quartered

Salt and freshly ground black pepper

Directions

For the potato gumbo:

Heat 1 tablespoon vegetable oil in a large high-sided sauté pan over medium heat.

Add the onions and sauté until golden brown. Add the garlic and smoked bacon and continue to sauté.

Once the bacon has cooked and becomes crisp, add the celery, Swiss chard stems, and green pepper, sauté until tender. Remove the bacon mixture from the pan, put in a bowl and set aside.

Heat the remaining vegetable oil in the same sauté pan; add the flour and bay leaves.

Stir with a wooden spoon incorporating the flour and oil to form a paste. Cook until the flour becomes brown and nutty in color. Add the chicken stock, water, and cayenne, stir.

Add the potatoes and reserved bacon mixture to the liquid. Cook over medium heat until the potatoes are tender and the liquid reduces, achieving a thick consistency, approximately 30 minutes.

Add the Swiss chard leaves, season with salt, and pepper, cooking until the leaves are wilted, serving.