recipe: taco salad

I've started taking photos of everything I eat.

Bonus benefit of taking photos each day is it's EASY to post recipes now. I just type up what I ate, with a link. Photo was already taken and is already on my my blog. w00t.

Taco Salad

Ease: 1 very easy
Time: 2 quick
Ingredients: 2 easy
Source: Loosely based on Easy Taco Salad from Women Living Well.org, but veggified and substantially healthified

Ingredients: (amounts up to you, depending on your desired ratio and how many people you're feeding)

• veggie ground round (I used Yves)
• packet of taco seasoning (could be homemade but I used a package)
• romaine lettuce, chopped into bite-sized pieces, washed and dried (salad spinner ftw)
• cilantro, chopped coarsely
• tomatoes, diced
• bell peppers (sweet, green, whatever), diced
• avocado (not pictured, since I didn't have any)
• frozen corn, thawed (not pictured, since I just thought of it)
• lime juice
• hot sauce (optional)
• salsa
• cheddar cheese, grated
• tortilla chips (I used hint of lime Tostitos. The original recipe calls for Doritos), crumbled
• sour cream or yogurt (optional. Not pictured because we didn't have any)
 

Directions:

1. Mix ground round and taco seasoning in a small pot with some water. Let it simmer for a few minutes and then remove from heat and let it cool while you prepare the salad. It's OK if it's liquidy - the liquid will help substitute for dressing.
2. Let each person serve him/herself, to customize it. Below is my style.
3. Sprinkle tomatoes, red bell pepper and cilantro over a bowl of lettuce. (this is where you'd add the avocado and corn if you wanted)
4. Top generously with lime juice and hot sauce. (it's the 'dressing')
5. Add salsa, cheddar, tortilla chips, and faux meat mixture.  (and sour cream/yogurt if using)
6. Mix.
7. Enjoy.
8. Seriously, it was so easy. And really really tasty. I hope this becomes a regular meal in my rotation. 

Mom's Caesar Salad Dressing

(Originally emailed June 2, 2008)

Kyle and I have been in a bit of a recipe rut lately. I've recently started going to the gym (yay step class!) and so we don't have as much time to cook in the evenings. We therefore haven't been all that adventurous with our meal choices. However, I have started taking pictures of some of the recipes I have sent (or plan to send) out, so you can look forward to some photos to go along with my recipes. I also plan on putting these recipes on a blog for easy reference, but I'll still email them all out.

Anyhoo, I love Caesar salad, and the one I love best is my mom's homemade Caesar salad. A few weeks ago I got the recipe from her so I'm sending it out to you. Also, if you're looking for it, there is such a thing as vegetarian worchestershire sauce. It's the store brand at A&P. I think that's Equality brand?

Photo: Caesar salad, mom-style, with simulated bacon bits

Mom's Caesar Salad Dressing
Effort: very easy
Ingredients: easy
Source: my mom

Ingredients:
1/3 c olive oil
1/3 c vegetable oil
1/3 cup white vinegar
1-2 cloves garlic
couple shakes of salt (add more if tastes flat)
1 (raw) egg
dash lemon juice
couple dashes worchestershire sauce

Blend for 5 minutes in a blender until homogenized and frothy. Pour over bite-size romaine lettuce pieces, and top with loads of Parmesan cheese (I like the Kraft dried stuff here, but fresh stuff could also be a good garnish on top). Mix together and serve. Of course you could always add extra ingredients, like croutons or simulated bacon bits (like photo) or slices of lemon, but I like to keep it simple. Add more or less garlic and lemon juice to your taste. I like serving this with pasta.

After emailing this recipe out, I received a tip: if you're looking for a healthy oil alternative... try grapeseed oil.. I bought some yesterday infused with garlic, and another one infused with lime... its incredible, healthy for you, and has a very high smoke point so it pretty much doesn't burn! great for salads.

taco salad

Taco Salad
Effort: med-easy
Ingredients: common
Cookbook: Student's vegetarian cookbook, Carole Raymond 1997, 2003

1 tsp veg oil
1 cup frozen corn
1 tbsp water
1 tsp ground cumin
1 med avocado, fairly ripe
1 tbsp lemon/lime juice
1/2 med. tomato, chopped
2 tbsp chopped green onion (including green part) (Nic: I prefer more onion)
2 cups salad greens, torn into bite-sized pieces
Baked tortilla chips, crumbled (I like those yellow corn ones, rather than Tostidos, for this recipe)
1 tbsp chopped fresh cilantro (this can be omitted, but it makes it taste extra good)
tabasco or other hot sauce (optional)

- in small pan, combine oil, corn, water and cumin. cover and cook on med. heat for 3 min. uncover and cook for 1-2min until water evaporates. set aside.
- slice avocado lengthwise and remove seed. cut lengthwise and crosswise slices in the flesh, making a grid pattern. scoop avocado cubes out of shells and into med. sized bowl. stir in lemon juice. add corn mixture, tomato, and scallion.
- spoon salad onto handful of greens. crumble a handful of baked tortilla chips and sprinkle them on top. toss on cilantro and a shake (or more) of Tabasco if desired.