The boy loves a walking taco, however buying individual bags of the appropriate size for an individual, unnecessarily digs into the very tiny budget allotted for food. So, we shared a bag and put it on a plate.
Cheese, beans and proteins. Still not frackin’ taco shell — but at least there’s crunch from the chips. Thus ends the many different tacos, not eaten over seven days. The children demand a vow that this will never be done again.
These were the least favorite of the bunch, mostly because tacos should be salty, not sweet. A bit of sweetness as a clever adornment is entirely acceptable, but not as the predominant taste.
From a floating kitchen, these were saved as edible by the chimichurri, which at least offered some balance to the sweetness of the plantains, and gave us an idea for what to do with the leftover chorizo-potato filling from a few nights before.
As always, when doing tacos, get crunchy shells. Kinda the point…
Ah, falafel… A never ending carousel for improvement over what has already been approved: The real answer is to find a way to healthify the deep fried — to replicate that delightful crunch made so divinely at Jerusalem Garden. The conclusion usually folds with resignation to the DFSP variety, which as a baked formulation, is, in fact — hard to beat.
The Happiness Kitchen adds a pinch of cardamom — which, there is one place that does something different, that makes falafals stand out from the others, and it was hoped this was it. It’s not. Maybe they’re slipping in some sumac…
As always, these taste an awful like falafel, and turned out pretty good — a little crunch, not too dry. Though, tahini was added — about a 1/4 cup. Also, the sauce that accompanied them was phenominal: Tahini, yogurt, lemon juice, salt and water. Continue reading falafal
Beneath all the greenery are, indeed, enchiladas. Instructions stated clearly not to skimp on toppings.
Delicious black bean enchiladas in in a creamy sauce, topped with queso fresco – from A Beautiful Mess.
Continue reading White sauce veggie enchiladas
This has a little more to it than a slaco, with refried beans, freeze-dried, drained and fried, seasoned tofu, daiya, Tofutti and salsa to go with the pickled onions, kalamatas and lettuce.
Hearty and delicious flavors.
A bit fussy for a (side) dish? Roasting broccoli, making qui — lentils — making toasted, garlic breadcrumbs… Kind of a hassle. If the instructions had actually been read, it’s unlikely consideration would have gratin around to application.
Meant to be this, it turned out that the well-remembered quinoa in the cupboard that inspired a search for use — was already used. Options: Rice, or husked lentils, the latter holding sway and cooked al dente in broth, then rinsed.
Looking at the results twenty-five minutes later, appeared to be a soupy disaster, so it was shoved back in the oven and out of view with disgust. Five minutes later it didn’t look like soup. In a pleasant turn of the worm in a week of mis-hits, it actually turned out really good. Even the boys scarfed it down.
Continue reading Broccoli lentil gratin
Goodwell’s is gone. That sadly means, never again can the thought be contemplated to grab a falafel sandwich — purported to be one of the best — from that curious destination. Regrettably, every thought in recent memory to do so, was superseded by another suggestion…
Reminisce and preposterous proposition for an amazing falafel sandwich will now fall exclusively on Jerusalem Gardens — which, is not even in the same city.
The Diet for a small planet version was first tried in a roach infested apartment next door to a psychopath, baked in an 18 inch wide, hand-lit oven that often doubled as the source of heating. Despite the horrors of suggestions for consumption, this was a recipe oft repeated, a special garlic, tahini sauce — with tomato — the preferred accompaniment, without much deviation, still: Added, onions and pickles.
And served with tabouli.
Several pages from DFaSP are posted by Henry Ford, nearly as yellowed as the well worn book resting on the basement shelf.