I hope you’re enjoying the beautiful summer! Today I made a deliciously simple salad. Best part? No cooking involved!
The recipe is ridiculously simple and zero effort. I think it took about 3 minutes to throw this together. The hardest part was opening the can and rinsing the beans.
Big Fat Taco Salad from Appetite for Reduction by Isa Chandra Moskowitz
- 4 cups of shredded lettuce
- 1 15-oz can of black beans, drained and rinsed
- 1 cup of salsa (original calls for 1 recipe of salsa dressing)
- 4 oz of tortilla chips, crumbled
- 1/2 cup of cilantro, chopped
- Wash, dry, and shred lettuce.
- Assemble your salad (lettuce, beans, salsa, crumbled chips, cilantro).
Like I said, this recipe isn’t difficult by any means. So simple to assemble but it tastes great. The original recipe calls for making salsa dressing and serving the salad with guacamame (guacamole made from edamame) but I didn’t do that. Regular salsa worked just fine for me! I’d also like to add that this recipe is deceptively filling. The black beans add a good punch of protein and fibre which makes it more filling. I also made my salad a bit bigger by using more lettuce than called for (2 cups instead of 1 per person).
The original recipe is vegan but I added some cheese to go with it. Overall this made for an excellent summer dinner. We enjoyed our salad while relaxing on the patio.
Hey everyone! Long time! I’ve been writing a lot on my other blog though. Just haven’t really been cooking. I’m going to get back into the swing of things though and hopefully I’ll be cooking more.
Anyways, today I made a really delicious (and easy) taco salad for dinner. I was inspired by a taco salad that Sean’s step-mother makes, but she wasn’t available to give us the recipe so we winged it.
- 1 tsp of EVOO.
- 2 cloves of garlic, minced.
- 1 small onion, diced.
- 1 can of aduki beans, rinsed.
- 1 can of black beans, rinsed.
- 1 package of taco seasoning.
- 1 tsp of chipotle chili powder.
- 1 tsp of crushed red pepper flakes.
- 2 tbsp of salsa.
- 1 1/2 romaine heart lettuce, rinsed and ripped coarsely.
- 1 jalopeno, chopped thinly.
- 1 orange pepper, chopped.
- green onion, chopped (as much as you’d like).
- shredded cheddar cheese (any amount you want).
- nacho chips (as much as you’d like).
- Heat pan on medium-low heat. Once your pan is heated, add a tsp of olive oil.
- Saute onions until they are almost translucent. Add your garlic to the pan and cook for 2-3 minutes.
- Incorporate the taco seasoning to the onion and garlic mixture.
- Add your beans (aduki and black beans). Mash slightly and mix well.
- Add the chili powder, crushed red pepper flakes, and salsa to the mixture. Mix well. Keep in pan until heated through.
- While your bean mixture is cooking, assemble your salad! Layer nacho chips, lettuce, pepper, jalopenos, and cheese.
- Add bean mixture on top of the salad base. Then layer again.
- Serve with a side of salsa and greek yogurt (or sour cream).
It feels kind of silly to write out a recipe for taco salad, but the bean mixture is more what needs directions. This was really tasty. The aduki beans added a nice contrast to the black beans. I sliced the jalopenos with gloves so that I wouldn’t get the oils on my fingers. I’ve heard too many horror stories and I just didn’t want to risk it! This recipe made enough for two large salads (each salad had two layers) and there’s still left overs. I’m excited for a delicious lunch tomorrow!
Play around with the seasonings. I used the chipotle chili powder because it’s spicier than regular chili powder. I also used hot salsa to add some heat. If you like it spicier you could add more or use more jalopenos. If you like it milder just play it safe with the spices (i.e. 1/4 tsp) and adjust as necessary. I hope you enjoy this!
My friend recently provided me a link for Chocolate Covered Katie. I had read her blog in the past, but completely forgot about her blog! It was a nice reminder.
I flipped through her recipes this morning and decided to make some breakfast for Sean and me. He’s off to work today, so I wanted to make him a filling healthy breakfast. We’re trying hard right now to stop buying food at work. I also packed him a lunch of Rajmah curry. He may not enjoy kidney beans as much as I do, but my cat Freya certainly does! After I rinse kidney beans I let them drain in a colander, and she always steals some. It’s super cute but also kind of frustrating because you can’t turn your back to her.
Anyways! My dad bought me a giant box of quaker oats from Costco so they need to be used up. Thankfully they’re just plain oats rather than pre-packaged flavoured ones so the sky is the limit for flavours!
I settled on making chocolate oatmeal for us.
From Chocolate Covered Katie
- 80g of cooked oats
- 1 1/2 cups of almond and coconut milk (SO GOOD)
- 3 tbsp of cocoa powder
- 1.5 tsp of vanilla
- pinch of salt
- 2 bananas
- 1/2 an oz of bitter sweet chocolate, shaved
- Add oats, milk, cocoa powder, salt, vanilla, and banana to a pot. Cook on medium heat, uncovered.
- After 5-7 minutes, stir in the chocolate.
I doubled her original recipe (this recipe makes 2 servings). When I first started out I felt really confused about whether the oats were supposed to be pre-cooked or not. I ended up putting everything except the banana and the chocolate in the pot and cooked the oats (i.e. bring to a boil, then simmer for 5-7 minutes). Then I added the banana and chocolate and cooked for another 5 minutes. It ended up working out in the end! Just took a lot longer than I expected.
This recipe was really good! I decided to add chocolate to the pot because I find cocoa powder doesn’t have an intense chocolate flavour and that was what I was looking for this morning. Putting the banana into the oats was really delicious too because they smelled like they were almost caramelized. They also added a lot of volume to the oats which was great as well.
After eating this I felt comfortably full (6-7 on the full scale). Hopefully Sean will stay pretty full so he doesn’t have to buy any food at work today! That’s always a true test.
I think for tomorrow morning I’ll precook some oats for tonight and make some more of her oatmeal options! She has so many, and I’m excited to try them.
We’re back home in Canada! Living in Europe was a really amazing experience, and I’m so glad we had the opportunity to go. I enjoyed the travel experiences immensely, but I also enjoyed how Sean and I made dinner almost every night. That was really nice, and it’s a great way to bond if you cook together.
Now that we’re back we’re retrying some of the foods we missed while in Europe (nachos, Starbucks, etc). However, I don’t feel the need to really be eating this things as much as we were before we left. So that’s great!
I’m working on trying to do a meal plan each week, but this week I kind of failed at it. I just started my new job on Monday, so it’s been a bit of an adjustment especially after not working for 4 months. Thursday night was deemed Taco Night, so we made tacos! I think it was the only night this week I legit cooked what the meal plan dictated, haha.
I got this recipe from AllRecipes.com. It was pretty tasty, I didn’t change much.
- 1 tsp olive oil
- 1 small onion, diced
- 1 clove of garlic, minced
- 1 package of taco seasoning
- 1 cup of green lentils, rinsed
- 1 cup of vegetarian chicken broth
- 1 pinch of crushed red pepper flakes
- salsa (add at the end, to taste)
- Heat oil in a large pot. Add onions and garlic and cook until tender, approx 5 minutes.
- Add the lentils, taco seasoning, and crushed red pepper flakes. Stir for 1 minute.
- Add the broth, bring pot to a boil.
- Once boiling, turn heat down and simmer with a cover for 25-30 minutes or until lentils are tender.
- Remove the cover and allow to cook for an additional 5-7 minutes.
- Slightly mash the lentils, then add salsa to taste.
- Serve with your favourite fixin’s!
These were really good. My brother’s favourite food is tacos so I was glad that he enjoyed these. They get the brother stamp of approval. I find lentils are a really great substitute for ground beef, especially with the right herbs and spices.
We served our tacos with a mix of hard shell and soft shell tacos. For toppings we used shredded romaine lettuce, salsa, cheddar cheese (I missed cheddar cheese while in Europe!!!), plain greek yogurt, and pickles. I know pickles is kind of a weird topping, but we’ve always eaten tacos this way. They’re so good with tacos, I don’t know why.
My favourite thing to do after eating hard shell tacos is to take the left overs and make a “taco salad”. It’s a good way to clean up a messy plate.