recipes Archives | Page 5 of 29

Veggie Tacos

May 27, 2014 by Kristin

Within days of re-evaluating the crazy, meaty diet that has become Austin life norm, I received May’s Primo Picks package from HEB containing ingredients to make vegetarian tacos. It couldn’t have been better timing.

I skeptically read the Neat taco “meat” package, assuming it would not be for me. But with ingredients limited to nuts, beans, and spices, I couldn’t think of a reason not to give it a try. Combined with the HEB Mixla {corn + wheat} tortillas that were also included in the box, I was only a few toppings short of a total taco meal.

I chopped some greens {spinach, avocado, cilantro} and whooped up some homemade chipotle salsa {coming soon}.

And I served up some of the prettiest homemade tacos the FoodFash household had ever seen.

Not only were they pretty, but both Primo Pick products were a huge hit. I loved how the blended tortilla combined the lightness of a corn tortilla with the softness of a wheat tortilla. If I happen to be in a Mexican mood the next time I’m at the market, I’ll {without a doubt} pick up a package.

And the Neat meat substitute was surprisingly good. Using eggs as a base eliminated the odd texture problem that is common among anything faux. Even my roommate {who is meat-substitute-hesitant} went back for seconds, eating a total of four tacos!

As part of the HEB Primo Picks team, I received compensation to sample various Primo Picks products. The opinions in this post are completely my own and based on my experience.

Avocado, Almond & Basil Egg Salad

May 22, 2014 by Kristin

I have a difficult time eating food that has passed its sell by date. Partially because of a slight paranoia that I’ll get sick, but mostly because I don’t understand the concept. Why sell by and not eat by? How many days, exactly, does one have to eat by after a sell by? And an even more confusing, unrelated to this post, question – how many edible days follow the refrigeration of a refrigerate after opening food?

Luckily there’s an easy solution for the half-dozen eggs that are sitting in your fridge on their sell by date. Egg salad. Hard-boil your almost-bad eggs and let them hang out in your fridge {with shells on} for a couple of days until you have time to prep some super delish egg salad.

And then skip the mayo and reach for an avocado as your binder. I used almonds for texture and basil for flavor, but the traditional mix of onions and celery would totally do.

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Pea & Ricotta Crostini

April 28, 2014 by Kristin

After months of jam-packed weekends, I decided to break for a moment. And by break, I mean jam-pack my weekend with me things: things I wanted to do, things I needed to do, things I had been putting aside for too long. And cooking with spring peas just happened to one of those things.

I used Pinterest to visually narrow down the direction I wanted to go. And when I settled on ricotta, I turned to Google which yielded Emeril’s Crostini with Ricotta and Spring Peas. Mint, basil, and parmesan… I loved everything about this recipe.

I splurged on the fancy, whole-milk ricotta at Central Market and that made all the difference in the world. The ricotta mixture, by itself, was divine.

What I couldn’t bring myself to do… Purchase fresh peas in the pod. Even though the pea pod photo opp would have made my day, the thought of de-podding one and a half cups of peas felt much like torture. Frozen peas worked perfectly.

And lastly, the combo of the two atop a freshly toasted baguette slice. So seriously good. I can’t wait until I have another excuse to make these again!

Filet With Broccoli

April 22, 2014 by Kristin

When my friend Alana returned from three weeks in Asia, she brought back a set of chopsticks for FoodFash. And since I seemed to have thrown away any set of sticks I had accumulated over the years, it was a gift I received with much excitement. A gift I couldn’t wait to use {and photograph}.

So I decided to make a dish that I typically enjoy, but always wish was better: beef with broccoli. And I bettered it up by buttering up a 6 ounce filet, using this steak recipe that’s so amazing there’s never a need to deviate.

When the steak was finished, I cooked the broccoli using this recipe as my guide. I used similar quantities, but replaced soy sauce with liquid aminos, peanut oil with sunflower oil, sesame oil with coconut oil, and added 1 tablespoon of fish sauce. I loved that the broccoli was seasoned but not drowning in an overpowering syrup. And naturally, subbing whatever cut of beef that is typically used with a filet was an A++ choice.

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