Posts tagged entrée
I hadn’t planned on making anything festive for Cinco de Mayo, but when I got home from work, I had an extreme hankering for Mexican fare and mango margaritas. Have I mentioned how much I love Williams-Sonoma’s margarita mixes? They come in pineapple, lemon-lime, and mango. I’ve been making mine with added frozen fruit like strawberries, pineapple and peaches, and blending to creamy consistency. My taco idea turned out great, and since there is no added cheese or sour cream, these are a pretty healthy and satisfying meal.
Spinach and Sweet Potato Tacos:
- 1 sweet potato, baked (I poked holes in mine and threw it in the microwave for about seven or eight minutes)
- 1 yellow onion, chopped
- 2 big handfuls of spinach
- 1 15 oz can fat free vegetarian refried beans, warmed
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 6 corn or flour tortillas, taco size
- Salsa (I used my favorite, Newman’s Own Pineapple Salsa)
Heat about 1/4 cup of water on medium in a large frying pan on stove top. Add chopped onion and sauté for about five minutes, or until onion is translucent. Add spinach, stir, and sauté another two minutes. Scoop sweet potato out of its skin, chop into 1-inch cubes, and add to spinach and onion. Add cumin, chili powder, and garlic powder, and stir again. Heat another pan on medium-low, and place one tortilla flat in the middle of the pan. Scoop a layer of refried beans down the center, then top with spinach-sweet-potato-onion mixture. Fold over one side of the tortilla to make a taco, and heat for 2 – 3 minutes on each side, flipping with a spatula. Transfer taco to a plate and top with salsa. This recipe yields six tacos.
I’m an eggplant fiend, and I used to make eggplant parmesan for special occasions, layering eggplant with mozzarella and marinara like a lasagna. But the process of slicing the EP, dredging, battering, and frying in oil can be a daunting task, especially if you’re not in the mood.
I found this purple box of Dominex EP cutlets in the frozen foods section at Fresh Market, and snatched it up. I decided to try them on hoagie rolls with marinara and sauteed spinach, garlic and onions. Delicious! They might be even better with some Daiya mozzarella on top, but I don’t think it’s necessary. This makes a very hearty, filling, and quick meal. Perfect for a weeknight when you’re starving and want a fast hot “diner” dinner. Here’s a pic of my sandwich:
Last night, I was really craving some deep fried Chinese food smothered in sauce. I almost broke down and got take-out, but I am way over my grocery budget this month – and it’s February, the shortest month of all, so I have no excuse. I’d been wanting to try out the Orange-Battered Tempeh recipe from the Skinny Bitch Ultimate Everyday Cookbook by Kim Barnouin; however, I didn’t have the main sauce ingredient – oranges. So I decided to roll the dice and substitute some apple juice for the orange juice and orange zest. Clearly, I was desperate.
This recipe had two main tasks – 1) covering the tempeh in beer batter and deep-frying, and 2) making the sauce. The deep-fried tempeh came out fabulous. The recipe yielded too much batter, but the fried tempeh (pre-sauce) was so good, I put the unused batter in the fridge and I’m planning on making tempura veggies with it sometime this weekend.
I used SoyBoy brand 5-grain tempeh, which I had never tried before. Not everyone is a fan of tempeh, but I think it’s sort of like tofu in that you can’t rely on it for flavor – you really need to sauce it or season it well. And my sauce was weird. But I was expecting that because of the whole apple juice thing. Don’t get me wrong, it was still a good meal, but next time I will gather up my nickels and go to the grocery store like any sane person would.
Aside from my ridiculous apple juice substitution, this recipe was a winner. It was surprisingly fast, considering you need to make batter, dredge, and deep-fry the tempeh, plus make a sauce. I know I’ve said this before, but I love this cookbook.