zucchini taco time

If you have looked at this blog at all, by now you surely know about my fiery love for tacos. WELL GUESS WHAT. This taco recipe is my absolute favorite. The taco to rule all tacos. I usually make them with a ravenous haste and never think to write the recipe down, much less photograph the meal-making event. But with the help of my dear friend Bess, I managed to do all these things and enjoy a badass meal with some cool people. This recipe isn't difficult at all- just get through a little prep-work- chopping and shredding, mostly- and the rest is totally a breeze.

Bess added another addictive element to this recipe- instead of the typical shredded cheese/sour cream combo to dress it up, we used goat cheese to satisfy our dairy lust. It was an excellent choice. Oh yeah, this recipe can feed 3-4 people.

You need:

3 medium zucchini squash, shredded

2 carrots, shredded

1 medium yellow onion, diced

1-2 jalapeno peppers, diced

2 large tomatoes, diced

1 can of black beans

2 tbsp. chili powder

1/2 tbsp. garlic powder

1/4 tbsp. onion powder

oil, cumin, and salt as needed

tortillas, duh

spring mix lettuce & 8 oz. goat cheese

An important note on the zucchini: In recipes like this, if you are using vegetables that hold a lot of moisture be sure to get it out or it'll ruin your delicate food chemistry- the finished product will be too soggy or runny. For instance, in this recipe, the zucchini must be shredded (I use a box shredder, it's easiest) and squeezed out. To do this, i wrap the shreds in a cheesecloth or thin kitchen towel and wring it out over the sink until almost all the moisture is pushed out. You don't have to worry about the carrots or tomatoes, but this is essential for cooking the zuc so don't forget!

Do this: Prep your veggies. Cut, shred, squeeze, dice, etc. Start by sauteing the onions over a medium heat until golden. Add the jalapenos and cook for a couple minutes until adding the carrot, zucchini, and spices. Cook for 15 minutes, stirring constantly. Drain and rinse the black beans and add them along with half (1) of the diced tomato (you're saving the rest to dress up the tacos!), and cook for another 15 minutes, stirring. You can add more spices to taste, I usually add a ton of extra chili powder and crushed red pepper to heat it up. While it's cooking you can get your buffet of toppings ready: diced fresh tomatoes, spring mix (baby spinach also rules with this), the goat cheese (I broke it up into smallish chunks for easy distribution), salsas, etc. Heat up those tortillas last so they're piping hot and ready to go when everything is finished! Enjoy!

balsamic glazed garlic carrots

If you know anything about my eating habits or cooking, you probably know that I don't often adhere to the typical entree + side dishes style meal. I don't think there's anything wrong with this. I like meals that are diverse and fun, where each food on the plate has enough flavor to stand its ground and no one course is the "main" one. This recipe is no exception. The flavor is explosive.

You need:

four carrots, sliced into thin medallions

one and a half heads of garlic, chopped

one serrano pepper, diced (OPTIONAL)

1 tbsp olive or truffle oil
1 tbsp butter

about 1/2 cup good basalmic vinegar
salt and black pepper to taste

Do this: On the stove, heat the butter and oil in a medium frying pan. Add the carrots, garlic, and serrano pepper and 2 tbsp of the basaltic vinegar. Cook until the vinegar is reduced about 5-10 minutes, and add another 2 tbsp. Repeat this process, adding the vinegar and cooking it down until all the vinegar is used. Add salt and pepper to taste and enjoy! Especially good paired with good french bread or over mashed potatoes.

connie's favorite cabbage tacos

These are my best friend's favorite tacos and worthy of a post! I used to think cabbage was a boring, useless vegetable until I started incorporating it into recipes I already liked to jazz it up with some crunch or texture. Now I love its clean, crisp flavor and cook with it all the time! This is another one of those taco recipes that can add or subtract just about any vegetable and still be awesome. But do leave the cabbage- you'll love it too!

You need:

2 cups shredded cabbage

1 red bell pepper, chopped

1 jalapeno, chopped

1 small onion, diced

two small red potatoes, cut small

olive oil

tortillas

spring mix or spinach

Do this: Heat the olive oil in a large frying pan and saute the onion until it browns. Add the peppers and potatoes and cook for about ten minutes. Then add the cabbage. Stir constantly and continue to cook the vegetables until the potatoes reach a soft constancy. Serve in warm tortillas with a nice bed of spring mix greens and a little yogurt or sour cream for garnish!

creamy corn chowder

You will need:

three ears of fresh corn

one carrot, shredded

one red pepper, chopped

two jalapenos, chopped

three medium red potatoes, cubed

one large onion, diced

3-4 cloves garlic, diced

one can creamed corn

4 cups vegetable broth

1tbsp olive oil

1/4 cup heavy whipping cream

chives, parsley, & sweet paprika

Do this: In a large pot, brown the onion in olive oil. Add the garlic, peppers, carrot, and corn (cut from the ear, of course) and cook over a medium heat for about five minutes. Add the broth, herbs, spices, and potatoes and cook for about twenty minutes. Once the potatoes begin to soften, add the can of creamed corn and cream and cook another fifteen to twenty minutes before serving. 

Taste-check throughout the cooking process and add more herbs, salt, paprika, and pepper according to your taste bud's needs! I always add more than recipes require, which is why I am so often inclined to stay  away from specific proportions of flavor-boosters in my recipes. Simply add a little at a time so a flavor is not over-done and you'll end up with an intensity perfectly suited to your needs. I garnished this soup with a little extra fresh parsley and a dollop of low fat sour cream and it was delicious!

butternut squash chili

I really love cooking with friends, so I'm completely prepared for this blog to be a great excuse to get together with pals in the kitchen, creating recipes, snapping pictures, and downing bottles glasses of red wine. In the future, expect to see some more of my dorky super rad friends on here!

Meet my buddy Christopher. Christopher acquired a butternut squash out of curiosity and was quizzing me on how to go about cooking such an awkward-looking gourd, when I suggested I help him make something. We chose a recipe I've made several times already this winter, because I freaking love it and it warms you to the bones. It's a pretty simple vegetarian chili. Flavorful and filling, this is a dish you can eat for days and never grow tired of. You can adjust the heat to your liking- just lay off the peppers, OR as some of you would suggest, add more. You can also mix up ingredients as needed. For instance- a can of corn or chopped carrots are excellent additions.

You will need:

1 medium butternut squash, cubed

1 yellow onion, chopped

1 head garlic, diced

3-4 jalapenos, diced

1-2 serrano peppers [OPTIONAL]

two 15-oz cans beans [black or kidney]

half a can of beer [we used Modelo]

one 15-oz can diced tomatoes

2 medium fresh tomatoes, diced

1 small can tomato paste

vegetable oil

3 cups vegetable broth

3-4 tbsp. chili powder

garlic salt & pepper to taste

Do this: In a frying pan, saute the cubed squash until it begins to brown and soften. Lightly brown the onions in oil a large pot, add garlic and peppers. Cook five minutes and add the broth, half the beer, canned tomatoes, paste, and spices. Cook over medium heat for ten minutes. Drain the beans, add the squash and beans to the pot and cook for ten more minutes. Add the rest of the beer and the diced tomatoes and simmer for about twenty more minutes and serve.

BONUS: We discovered on accident that coconut milk is an excellent substitute for regular milk in store-bought cornbread mix. Store that one away for later, okay?

crispy kale

My new favorite snack. Baked kale. The easiest, healthiest, most delicious green delight. All you need is kale, olive oil, and your choice of spices. Preheat the oven to 350. You break the kale into bite sized pieces, toss it in a bowl with enough olive oil to lightly coat the leaves, and throw in the spices and a little salt. My favorite combo so far is paprika, kosher salt, and sesame seeds. [SO GOOD.] You can try cumin, pepper, garlic powder, tabasco, nutmeg, chili powder, really, ANYTHING. Dump the leaves on a baking sheet and bake in the oven for about five minutes, toss again, and bake for five more. Eat. Repeat.

best black bean & squash enchiladas

I don't think I've ever met anyone who doesn't like enchiladas. It's probably impossible. This recipe is a vegetarian variation of these chicken enchiladas that my family ate all the time when I was growing up. It was the dish I always wanted on my birthday as a kid, so they make me feel kinda festive. They're pretty damn easy to make too, and you can add practically anything you want to them! This makes ten enchiladas, a lot of times I will use a smaller baking dish and make half of them, freezing the other half for a future meal.

You need:

10 tortillas

half a butternut squash or one acorn squash, cubed

one 15 oz. can of black beans, drained

1 tbsp oil

1 1/2 cups sour cream

one 15 oz can tomato sauce

1 cup shredded fresh spinach

1 cup shredded cheddar cheese

3 tbsp chili powder

2 tbsp garlic powder

1/2 tbsp garlic salt

1/2 tsp onion powder

 Do this: Saute the cubed squash in oil until it begins to brown. Meanwhile, mix the tomato sauce, 1 1/2 tbsp chili powder, and the garlic salt in a bowl. Preheat the oven to 350. In a separate bowl, mix sour cream, spinach, beans, and the rest of the spices. Add the acorn squash, mix well, and portion several scoops onto each tortilla and roll them into an enchilada. Place the enchiladas side by side in a baking dish, cover with the tomato sauce, top with the cheese, and bake in the oven about 30 minutes, until the cheese is completely melted. YUM.

moco breakfast plate

HAPPY NEW YEAR AND STUFF. This is a variation of a breakfast that I often order at a local joint when I'm incredibly hungover. On days of more clarity, however, I realize I don't feel like paying seven or eight bucks for it and I can easily make it myself at home. If you like your hash browns chunky and your eggs scrambled, this recipe is perfect for you, but you can ad your own variations, like shredding the potatoes instead of cubing them, or making your eggs sunny-side up. Great served with a muffin or biscuit or toast on the side. This recipe makes a big brunch for two.

You need:
2 medium red potatoes, cubed very small
one small onion, diced
1-2 jalapenos, diced and seeded for desired spiciness
1 tbsp vegetable oil
4 eggs
1 1/2 tbsp whole milk
a handful of shredded cheddar cheese
chili powder
garlic salt
parsley
fresh chopped chives

For the hash browns: Start by sauteing the diced onions in the oil over medium heat. Once they begin to brown, add the jalapenos and potatoes. Cook over a medium heat, stirring often so the potatoes cook evenly and don't stick. I usually wait until the hash browns are almost completely done before I start the eggs, since eggs cook quickly and I like the browns well done anyway.

For the eggs: Here's how I make awesomely fluffy and delicious scrambled eggs. First I break them all in a bowl, add milk and a little salt, pepper, parsley, paprika, chives or whatever I feel like putting in them. I whisk the eggs for about 20 seconds with a fork. Heat the pan you will be scrambling them to a medium-low heat in before you put the eggs in the pan. You can add a dab of butter or a little oil first to guarantee they won't stick to the sides as they cook. Scramble the eggs the entire time they're in the pan, try not to let them sit too long or you'll have an omelet instead.

To serve: Portion the potatoes on the plates and scoop the scrambled eggs on top. Sprinkle with cheese and a little parsley and devour immediately!