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The pics are crap, don’t look at me like that y’all. This is what happens when we get busy with playing video games and don’t notice that we haven’t eaten in forever. On the good side, that proved how fast and easy these are. While D bravely battled mobs in WoW, I ran back and forth between the kitchen and healing him with my nifty priestly powers. Ok, walked since the kitchen is right there.
As y’all can easilly tell, I changed the ingrediants a little. There’s cucumbers and avocados, but D can’t eat any peppers at all so I left those out and threw some tomatoes in instead. There’s some feta in there too, I won’t lie and if you’re thinking there ain’t any cilantro you’re right. That herb and me get along like cilantro and cats (which makes sense only if you know you can keep most cats off the furniture by spraying a mist of cilantro and water). CB picked this week’s Craving Ellie In My Belly, and I’m kissing her butt for it.
“That don’t look like a taco Miss Lemon” y’all are saying! Your grammar was much better of course, but you’re right no matter how you swing it. D grabbed the burrito sized tortillas from the grocery store, and there was no way that was making a cute little taco so I rolled it up and sliced it.
It was love. D and me agreed that we need this a lot, and y’all really need to try it with some feta. The next day I sent him to work with some lemon pepper deli chicken in a roll up with the salsa, and eating the same thing for lunch myself we liked it almost as much. Almost because when you’re talking a garlic broiled steak or some chicken we all know the steak wins.
Steak Tacos with Cucumber-Avocado Salsa
1 Tablespoon chili powder
2 cloves garlic, minced (about 2 teaspoons)
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon salt
Pinch of cayenne pepper
1 1/4 lbs top sirloin steaks (about 1 1/4 inches thich)
Twelve 6-inch corn tortillas
3 cups shredded red cabbage
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Cucumber-Avocado Salsa (recipe follows)
Spray a large non-stick skillet with cooking spray and preheat it over medium-high heat.
Combine the spices in a small bowl and then rub the mixture into both sides of the steaks.
Broil the steaks for about 5 minutes per side, turning once, for medium rare or to your desired taste. (Prepare the salsa below while the steak is broiling). Remove and allow to sit and rest for 5 minutes before slicing into thin slices.
Warm the tortillas by placing them on a hot skillet or grill for about 30 seconds, turning once, or you can place 6 tortillas at a time between two moist paper towels and microwave for about 45 seconds. Wrap them in a cloth napkin to keep warm.
Top tortillas with cabbage, steak, salsa (recipe below) and a squeeze of lime juice and sprinkle of fresh chopped cilantro and serve.
1 medium English cucumber, seeded and diced (about 2 cups)
2 medium firm-ripe avocados, peeled, pitted and diced
1/2 red onion, diced
Juice of 2 limes (about 1/4 cup)
Salt to taste
1/4 cup chopped fresh cilantro
3 jalapeno peppers, seeded and finely chopped, or to taste
Combine all the ingredients in a medium bowl and toss gently to combine. Serve within an hour of preparing.
I love Ellie. I love meatloaf. More importantly for this pick, D loves meatloaf. He likes desserts, and even really enjoys a handful that I make… but regular food makes him much happier on a usual basis. For the first pick, I politely asked (waved the book in his face until he stopped trying to watch tv) what he’d enjoy most as the first Ellie recipe. After a few false starts (you can’t eat that honey, that weird name is a hot pepper and your stomach would try to kill me) he triumphantly pointed to that most exotic of foods, the meatloaf. Because apparently the large amounts of turkey meatloaf I already make him eat on an almost weekly basis ain’t enough. You’d be startled at what I can do with leftover meatloaf at this point, including but not limited to subbing it out for toast for creamed eggs and using it crumbled up in spaghetti sauce. In truth, the spaghetti sauce is worth making a whole meatloaf for but that’s not the point.
You’d think at 34 I would’ve learned basic reading skills by now, but you would be very wrong. Somehow I missed the instructions she gave for how big to make the meatloaf until now when I was sticking the recipe up here. 2 inches tall? The meatloaf I made towered above the loaf pan like some post apocalyptic tribute to home cooking, it’s lion’s mane of ketchup a bright flag in a dark wor… ahem, got a little carried away there. It was big. It cooked for a little over two hours, suffering some rather ugly holes in the middle because my meat thermometer broke and I had to use a candy thermometer. Stop laughing!!! That’s it, I’m not talking to y’all right now.
3/4 cup quick cooking oats
1/2 cup nonfat milk
1 medium onion, peeled
2 lbs ground turkey breast (used a little over 2 lbs.)
1/2 medium red bell pepper, seeded and chopped (didn’t use this, D doesn’t deal with them well)
2 large eggs, beaten
2 tsp Worcestershire sauce
1/4 cup ketchup
1/2 tsp salt
freshly ground black pepper
1-8 oz can no-salt-added tomato sauce
(Used some liquid smoke like I always do in meatloaf)
Preheat the oven to 350 F.
In a small bowl, stir together the oats and milk and allow to soak while you get the rest of the ingredients together, at least 3 minutes.
Thinly slice one-quarter of the onion into rings and set aside. Finely chop the rest of the onion. (didn’t do this, put the whole onion in my meatloaf)
In a large bowl, combine the turkey, oatmeal mixture, chopped onion, bell pepper, eggs, Worcestershire, ketchup, salt, and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9×13-inch baking dish and shape into a loaf about 5 inches wide and 2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake until an instant-read meat thermometer inserted into the thickest part registers 160 F, about 1 hour. (2 hours if your meatloaf was like mine)
Remove from the oven and let rest for 10 to 15 minutes before slicing.