Two things....
1) My mom has got the family thinking "low sodium," or at least she's got me thinking that. I'm reading labels and looking for ways to cut sodium.
2) I've been wanting to make tacos with my "not meat" but not wanting to use packaged taco seasoning and its high sodium.
Enter this recipe from my All Recipes iPad app.
TACO SEASONING:
Ingredients:
6 t. chili powder
5 t. paprika
4 1/2 t. ground cumin
2 1/2 t. onion powder
2 1/2 t. garlic powder
1 1/2 t. cornstarch
1/8 t. cayenne pepper
Directions:
In a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and shake well to mix contents.
Seven teaspoons is equivalent to 1 (1.25 ounce) package of taco seasoning. Add 7 teaspoons and 1/2 to 3/4 cup water to 1 pound meat/non-meat.
***I used this with "Gimme Lean" Sausage. [website] It tasted like taco meat, delicious on salads and tacos.
Showing posts with label Meatless Monday. Show all posts
Showing posts with label Meatless Monday. Show all posts
Monday, January 31, 2011
Sunday, January 2, 2011
To be made soon: Hero's Welcome Stew
This recipe came from a Huffington Post Meatless Monday entry: [Find the article here]
Hero's Welcome Stew:
Ingredients:
2 T. olive oil
1 pinch red pepper flakes
1 onion, chopped fine
1 clove garlic, chopped fine
1 red pepper, chopped fine
2 t. paprika
1 T. baharat or garam masala
1 bunch kale, chard, dandelion greens or other winter greens, shredded or chopped into bite-sized pieces
1 C. quinoa, rinsed and drained
2 C. water or vegetable broth
1 15-oz can chickpeas, rinsed and drained
1 handful fresh parsley, chopped
1/2 cup feta, crumbled (optional)
Sea salt and fresh ground pepper to taste
Heat oil over medium-high heat in a large pot. Add red pepper flakes, chopped onion, garlic and red pepper and stir, cooking until vegetables soften, about 5 minutes. Stir in paprika and baharat or garam masala. Add greens. Stir gently until greens are coated with spiced oil. Rinse quinoa in a sieve, to wash away any saponins, a natural bitter coating. Add quinoa and broth or water. Bring mixture to boil, then cover and reduce heat to low. Simmer for 20 minutes, or until quinoa has absorbed the liquid and expanded. Gently stir to combine. Add drained chickpeas. Season with sea salt and pepper to taste. Gently add parsley and garnish with feta, if using. Covered and refrigerated, it keeps up to a week. Flavors deepen over time.
Hero's Welcome Stew:
Ingredients:
2 T. olive oil
1 pinch red pepper flakes
1 onion, chopped fine
1 clove garlic, chopped fine
1 red pepper, chopped fine
2 t. paprika
1 T. baharat or garam masala
1 bunch kale, chard, dandelion greens or other winter greens, shredded or chopped into bite-sized pieces
1 C. quinoa, rinsed and drained
2 C. water or vegetable broth
1 15-oz can chickpeas, rinsed and drained
1 handful fresh parsley, chopped
1/2 cup feta, crumbled (optional)
Sea salt and fresh ground pepper to taste
Heat oil over medium-high heat in a large pot. Add red pepper flakes, chopped onion, garlic and red pepper and stir, cooking until vegetables soften, about 5 minutes. Stir in paprika and baharat or garam masala. Add greens. Stir gently until greens are coated with spiced oil. Rinse quinoa in a sieve, to wash away any saponins, a natural bitter coating. Add quinoa and broth or water. Bring mixture to boil, then cover and reduce heat to low. Simmer for 20 minutes, or until quinoa has absorbed the liquid and expanded. Gently stir to combine. Add drained chickpeas. Season with sea salt and pepper to taste. Gently add parsley and garnish with feta, if using. Covered and refrigerated, it keeps up to a week. Flavors deepen over time.
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