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Real Food by Dad. Quinoa Taco Meat. Were you a picky eater as a kid?

Quinoa Taco Meat

I was (kind of). When it came to fruit I remember only liking canned pears (yeah, weird, I know). Lunch was almost always a peanut butter and jelly sandwich, and dinner was often cheese and shells. If my parents put creamed corn on the table, it was a guaranteed meltdown (hated the stuff). Desserts on the other hand? Another menu item I could always get behind? These days, ground beef isn’t my go-to filling for tacos. I think you see where this is going. This recipe is simple, requiring just 9 ingredients and simple methods. Half Baked Harvest - Made with Love. Tacos!

Half Baked Harvest - Made with Love

It’s been too long. Well, not really. Roasted Butternut Squash Tacos. Green Goddess Enchiladas. We may live in a democracy with equal rights and all, but I just think you should know that no matter what Thomas Jefferson wrote in the Declaration of Independence, all green goddess dressings are not created equal.

Green Goddess Enchiladas

Sure, they’re all green, but so is pistachio ice cream. Which, though amazingly delicious, is certainly not health food. (Moral of the story. You should never judge a condiment by its verdant hue.) And I suppose they’ll all turn you into some sort of divine entity… …but while some versions of this herbalicious dressing will turn you into a legit goddess, hourglass figure and all. Others will inevitably push you more towards the Buddha side of the celestial being spectrum. To clear up all this confusion (or to just add an oxymoron to the mix), I present you with green goddess enchiladas.

You better believe it. Peachy corn succotash tacos with lentils + basil slaw. Pin it!

peachy corn succotash tacos with lentils + basil slaw

Pin it! These healthy tacos with fresh sweet corn, juicy peaches and basil are a culmination of many thoughts of dreamy summer meals simmering away over time. My love of juicy fruit in savory dishes is pretty obvious at this point and tacos are the perfect outdoor-dwelling-with-a-cool-drink-in-the-other-hand-kinda food (my heart is devoted to those foods). They also came about because of two pretty specific reasons: the first was a nugget of professional kitchen guidance and the second was spite (not joking). On the first one–that kitchen wisdom. The second inspiration for this truly came out of spite. If you have the privilege to consume it regularly, food is completely right in any context. Smoked Gouda Mushroom Quesadillas. Beer-Marinated Grilled Mushroom Tacos with Pepita Relish & Chipotle Crema. Whenever I see a recipe that involves steak, my first thought is, “Aha!

Beer-Marinated Grilled Mushroom Tacos with Pepita Relish & Chipotle Crema

I can make that with portabella mushrooms!” Everybody knows that portabellas are the steaks of the mushroom world! And for the record, both portabella and portobello are correct, although portobello is more common. But portabella is a much prettier word, isn’t it? Yes, it is. On topic: the steakiness of portabella mushrooms. 81 Vegetarian Taco Recipes That Take Taco Tuesday to the Next Level. If you want proof of how creative vegetarian cooking can be, take a look at some vegetarian taco recipes.

81 Vegetarian Taco Recipes That Take Taco Tuesday to the Next Level

Without the constraints of chicken, beef, pork or fish, the possibilities are endless. You can go the traditional black bean route (always delicious!) The Bojon Gourmet: Kale and Cauliflower Enchiladas with Potatoes, Shiitakes, and Goat Cheese. I was quite flattered when I showed up to my cousin's daughter's first birthday party last month to find that the parents had made three pans of my black bean, chard, and sweet potato enchiladas for the occasion.

The Bojon Gourmet: Kale and Cauliflower Enchiladas with Potatoes, Shiitakes, and Goat Cheese

They wisely layered the tortillas with the sauce and filling, which is quicker and easier than rolling, and accompanied them with massive bowls of sour cream and guacamole. I helped myself to a big plate as guests kept complimenting me. And I didn't even have to do anything. Best party ever. The only disappointment came when I optimistically thought I was pouring myself a glass of horchata, but it turned out to be plain milk for the kiddos. 5 recipes that are gluten-free—and delicious. Veggie Quesadilla with Pistachio Artichoke PestoVegetarian, gluten-free Ingredients 1 butternut squash peeled and cut into ¼-inch slices 1 head broccoli, cut into florets 1 onion, peeled and sliced 2 Tbsp olive oil 1 cup asiago cheese 6 gluten-free tortillas For the pesto ½ cup unsalted pistachios 2 cloves garlic 1 cup basil 1 cup artichoke hearts (canned, rinsed, and drained) ½ lemon, juiced ½ cup olive oil Himalayan sea salt, to taste Preheat oven to 425 degrees.

5 recipes that are gluten-free—and delicious

Toss squash, broccoli, and onion with 1 Tbsp olive oil. Line a roasting pan with parchment paper. Everyday eats: cozy vegan enchiladas w/ lime cream. Pin it!

everyday eats: cozy vegan enchiladas w/ lime cream

Pin it! I used to be one of those naive people that couldn’t wrap their head around stress-eating. What could possess someone to eat 6 cookies in a row out of external pressure? ROASTED ZUCCHINI, BLACK BEAN + GOAT CHEESE ENCHILADAS. Between an oven that heats the entire upstairs to 350' or a charcoal BBQ that requires a bit of forethought to get going, turning on either for summer cooking is a bit of a commitment.


I have been deterred from making enchiladas for the site because they are difficult to photograph, so not only did this recipe come with an obligation to a sweaty mid-July photo session with the oven on, but also the challenge of making them look as good as they tasted. We make enchiladas pretty often. I appreciate having them for dinner and then warming them back up with scrambled eggs for a slightly different meal the next day. I've experimented with a butternut squash, greens and white cheddar version in the fall and then stuffing them with a bounty of zucchini in the summer with a slight tang of soft goat cheese. A number of recipes will have you fry the tortillas before filling, but I don't find that necessary for caloric content or texture.

Peachy corn succotash tacos with lentils + basil slaw. Roasted Corn and Ricotta Enchiladas with Chipotle Tomato Sauce. We’ve hit that point in the year when corn is a topic of family conversation. While we happily graze on corn, we figure out whether the guy in the old wal-mart parking lot has better corn than the guy in the church parking lot (church parking lot for the win). We talk about the flavor,size, and color (Peaches and Cream all the way). We talk about the best way to eat it (just a little butter, salt, and pepper). I’m actually the oddball in the family.