June 2011 Archives

And here’s what I picked up earlier today:

  • 1 Head Green Romaine Lettuce
  • 1 Bunch Green Kale
  • 1 Bag Rainbow Chard
  • 1 Bag Baby Scarlet Turnips
  • 1 Bunch Garlic Scapes
  • 1 Bunch Tatsoi (Japanese Spinach)
  • 1 Bunch Collard Greens
  • 1 Bunch Red Scallions
  • 1 Package Shiitake Mushrooms
  • 1 Head Green Leaf Lettuce

So, we’ll have a Caesar salad one night, maybe steak this week. And probably another salad night with the leaf lettuce. The rest of that stuff — particularly the Tatsoi — is going to be more challenging.

Any suggestions?

I made tacos tonight — ground beef, blue corn taco shells, shredded pepper jack cheese, shredded romaine, green onions, and cilantro. Here’s a photo. (I really need to get off my ass and start hosting my own photos again… but I digress.)

The really cool thing about these tacos was that I made the seasoning mix for the meat and the taco sauce we used. Pretty easy, and extremely tasty — that’s TheWife’s thumbs up in the back of that photo, just so you know I’m not singing my own phrases.

Here’s the recipe for the seasoning mix, based on this recipe.

  • 6 teaspoons chili powder
  • 5 teaspoons paprika
  • 5 teaspoons cumin
  • 3 teaspoons onion powder
  • 2 1/2 teaspoons garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons all-purpose flour

(I didn’t bother leveling those teaspoons off at all; just tamped them down roughly, erring on the side of “heaping”.)

Throw all the spices — everything save the flour — in a small mixing bowl. Whisk it together until it’s well mixed. Stick a finger in there and taste a little bit of it. Tweak as you see fit — next time, for example, I think I’m using more cayenne; I’ll probably bump it up to a 1/2 tsp.

Once it tastes good, add the flour and whisk until throughly mixed.

Brown your ground beef (or ground chicken, turkey, whatever — basically, get your meat cooked, in a skillet). Drain off any grease. Add 3 tablespoons of the seasoning mix per 1 pound of meat, plus 1/3 to 1/2 cup of water. Simmer off the liquid under medium-low heat — about 7-10 minutes.

ANd here’s the recipe for the taco sauce, based on this recipe.

  • 1 eight ounce can tomato sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 2 teaspoons dried minced onion
  • 1/2 teaspoon dried oregano I used some of the oregano I dried a few weeks back
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon Cayenne pepper
  • goodly amount of chopped fresh white and red scallions both the bulbs and the leafy green parts
  • decent amonut of chopped fresh cilantro

Mix everything together with a wooden spoon. Taste & tweak to suit — depending on whether you used unsalted tomato sauce, you may need to add some salt. Let sit on a counter for at least 20 minutes so flavors can blend (taste again at the end).

The tacos were made using the seasoned beef from above, crunchy blue corn shells (heated at 425 for 3 minutes), shredded pepper jack cheese, shredded romaine lettuce, more of the green scallion tops, and the sauce — and they were phenomonal.

And now I’ve missed a week entirely… ho hum.

Here’s what we got last week:

  • 1 Head Green Romaine Lettuce
  • 1 Bunch Spinach
  • 1 Bunch White Scallions
  • 1 Bunch Spearmint
  • 1 Head Red Leaf Lettuce
  • 1 Bag Baby Lettuce Mix
  • 1 Bunch Red Scallions
  • 1 Bunch Green Kale
  • 1 Package Sliced Portobello Mushroom Caps
  • 1 Package Cremini (Baby Bella) Mushrooms

This was a tough week, due to the holidays — we ended up over at friends’ houses two nights over the weekend, so we didn’t use as much of this stuff as we should have.

Friday night, we took the spearmint and the baby lettuce mix over to some friends — they had grilled up some chicken. The mint went into mojitos.

Saturday night… not sure what we did Saturday night. I think we may have eaten out.

Sunday was a post-birthday party at different friends — excellent burgers.

Half of the mushrooms got fried up with some onions on Monday, used to top grilled hamburgers (only we forgot we’d put them in the oven to stay warm — they’re in the fridge as leftovers now…) We also had salad with the red leaf and baby lettuce.

The romaine went into a chicken Caesar Tuesday — home-made croutons, and then the chicken was grilled up in the same pan, to pick up the remainder of the spices.

And tonight, I made tacos — see the next entry for details. Some of the scallions were used as toppings, and in the homemade taco sauce — we’ve still got so many scallions