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cookbook_challengeRecipe from Melissa Clark, NYTimes in an attempt to get through the huge stack of newspaper recipe clippings my mother gives me.
Black Bean Tacos
Verdict: Good, but not great. Fast, easy, and satisfying. I'll probably keep it as a weeknight dinner with some changes. Vegetarian, high fiber, high protein. I'd say low cal, but that depends on how much you eat. Relies mostly on pantry staples.
Spicy Onions: 1 lime; 1 small red onion; 1 jalapeno, salt, sugar. Slice onion and jalapeno thinly, squeeze lime on top, mix with pinch sugar and two pinches salt.
Tacos: 1 onion, chopped; 1 bell pepper; garlic cloves; jalapeno; 1 Tbs tomato paste; chili powder; dried oregano; ground cumin; 2 15 oz cans black beans; corn tortillas; avocado and other toppings like cilantro.
Fry onion and pepper, add garlic and chopped jalapeno and stir 1 minute. Add tomato paste and spices and cook for 30 seconds. Add drained, rinsed beans and cook over low to medium heat for 15 min. Serve with warm tortillas, onions, avocado, sour cream, cilantro etc.
Changes/Suggestions: The pickled onions really aren't optional; they make a plain dish pop. You can use other pickles, of course, but use something similar. The chili powder is American chili powder which is a premix you buy at the store. If American, be sure you're using fresh powder. If not American, a mix of ground chili, oregano, and cumin will do. I added water to the beans so they didn't burn during cooking and kept the heat low.
Whew. I have a new appreciation for why older cookbooks just leave out the things "everyone knows" like adding salt, spices to taste, etc. It is time consuming to be specific. In the future, I'll probably just link and list ingredients so this isn't such an essay.
Black Bean Tacos
Verdict: Good, but not great. Fast, easy, and satisfying. I'll probably keep it as a weeknight dinner with some changes. Vegetarian, high fiber, high protein. I'd say low cal, but that depends on how much you eat. Relies mostly on pantry staples.
Spicy Onions: 1 lime; 1 small red onion; 1 jalapeno, salt, sugar. Slice onion and jalapeno thinly, squeeze lime on top, mix with pinch sugar and two pinches salt.
Tacos: 1 onion, chopped; 1 bell pepper; garlic cloves; jalapeno; 1 Tbs tomato paste; chili powder; dried oregano; ground cumin; 2 15 oz cans black beans; corn tortillas; avocado and other toppings like cilantro.
Fry onion and pepper, add garlic and chopped jalapeno and stir 1 minute. Add tomato paste and spices and cook for 30 seconds. Add drained, rinsed beans and cook over low to medium heat for 15 min. Serve with warm tortillas, onions, avocado, sour cream, cilantro etc.
Changes/Suggestions: The pickled onions really aren't optional; they make a plain dish pop. You can use other pickles, of course, but use something similar. The chili powder is American chili powder which is a premix you buy at the store. If American, be sure you're using fresh powder. If not American, a mix of ground chili, oregano, and cumin will do. I added water to the beans so they didn't burn during cooking and kept the heat low.
Whew. I have a new appreciation for why older cookbooks just leave out the things "everyone knows" like adding salt, spices to taste, etc. It is time consuming to be specific. In the future, I'll probably just link and list ingredients so this isn't such an essay.
no subject
Date: 2021-01-07 03:39 pm (UTC)no subject
Date: 2021-01-07 06:44 pm (UTC)I really am glad to move the dozens of saved/clipped recipes out of my folders and piles.