Author: KC Shomler

I had a craving for el cheapo style tacos last night. You know the ones – crunchy yellow tortilla shells,  spiced ground meat mix, grated yellow cheese, diced white onion, shredded lettuce and maybe some chopped tomatoes on top if you’re feeling fancy. With “taco sauce” of course! No, not salsa, not guacamole and don’t even think about sour cream. Just your basic trashy taco, nothing complicated. I love tacos in general, fancy types too, but sometimes nothing satisfies like the kind I grew up eating way back when. Nostalgia eating I guess.

The meat mix is really the only moving part here that requires any real “cooking”. The other stuff just needs cleaning and prepping. You can use any type of ground meat or meat-like item here, or even beans. Beef, chicken, turkey, veggie meat crumbles or chopped up burger patties, tofu, lentils all would work. I used some TVP I had in the pantry. For those not in the know, TVP (Texturized Vegetable Protein – sounds like a lab experiment and conjures images of soylent green wafers for me, but I digress) is a dried, crumbly substance made from soybeans. When you add water, it fluffs up and behaves like ground meat. It is highly processed though, so I personally don’t eat it a lot. But when making Trashy Tacos and avoiding real meat, it is just the ticket!

I dislike prepackaged spice mixes, so I make my own. Oh come on, its not that hard! I keep a well-stocked spice cabinet though and that makes it easy. And fun. So back to the meat – in a skillet I browned up some onion in oil and then added cumin, chili powder, garlic pepper, allspice (optional but awesome), a pinch of oregano and celery seed (also optional, but yum). Toasted the spices for a little and then added the dry TVP right to the pan and got it all coated in the oily spices. Then I added a couple of tablespoons of tomato paste (I get it in the tube so is easy to use small amounts here and there), some V8 juice and water. Let it all simmer to get the flavors melding.  In the meantime, I prepped the cold stuff and toasted the shells.

Proper assembly in my book: Warm shell (don’t skimp on warming it up), meat, cheese, onion, lettuce and then taco sauce. Have a fork handy to scoop up all of the inevitable but delicious taco detritus. My kids mock me (about this and many other things), but this is a great meal to put to use all of the leftover Taco Bell sauce packets you have stored in a baggie in the pantry. What? You don’t have one of those?? Well you should start, because it is ridiculous when you order one taco and they give you 10 sauce packets, but that shit is gold and should not be left to waste! Also perfect to have a condiment baggie when travelling to combat the perfect storm of bland while far away from your well-stocked home fridge condiment selection. What? You don’t have one of those either?? Tsk…

I hate wasting food. My kids and husband mock me mercilessly, but I just know I can put those leftovers to use! I also love re-using plastic containers before recycling and these are perfect storage vehicles for various food remnants. Hence, the running joke in our house about the multiple cottage cheese containers in our fridge, none of which actually contain cottage cheese.

Despite my family’s ridicule,  I have become something of a self-made expert on creating new dishes from previous meals. I recently had a marathon session from a single meal that ultimately produced 3 new dishes. I think this was a good run and maybe even a record for me.

I started out making a delightful chicken piccata meal with cauliflower-potato mash and roasted vegetables for my husband and I. It is one of his favorites and I always make lots of the sauce because it is so good! Bright and tart with lots of lemon and briny capers.

The next morning I made myself a breakfast quesadilla by spreading some of the leftover potato/cauliflower mash on a brown rice tortilla (GF) topped with some of the sliced chicken, a dollop of piccata sauce, shredded sharp cheddar and sliced green onions. So good! Savory breakfast lovers rejoice! Dinner the next night involved chopping the leftover roasted veg and stewing it with cooked green lentils, brown basmati rice, onion, cumin, chili powder, garlic, a splash of Worcestershire sauce and V8 to make a vegan sloppy joe. My husband surprised himself and loved it; he’s always a wee bit suspicious of vegan food. Last meal of the series was a breakfast hash made from frying up the rest of the roasted veg, a chopped-up half of baked potato form a different original meal and some onions and peppers. Topped all of that with a fried egg and a drizzle of the dregs of the piccata sauce. Divine!

In general, soups/stews, quesadillas, pasta, hash, frittatas/scrambles are all great vehicles for using up leftover food. I treat it as a challenge or a game to breathe new life into old morsels. Its fun for me, tired food gets a new lease on life and my family tolerates/teases me about it. Everybody wins.

Lima beans?! Yes, stay with me…I’ve never met a bean I didn’t like, but I am aware that lima beans are polarizing and often reviled by those with a more discerning palate. I gotta say though, this dish I cobbled together last night was really good!

I wanted to make hummus for the kids, but didn’t have garbanzos in my pantry and was too lazy to look further in my alternate stash. So I went with the dusty bag of dried lima beans. Cooked them for several hours in the crock-pot with a bay leaf.

 

When the beans were done, I realized I’d have way too much for hummus (I wrote that one up too) so started researching other recipe ideas. Perhaps unsurprisingly, there’s not a lot of love for lima beans in internet recipe land! But persistence paid off when I came across a Cypriot (as in from Cyprus) dish involving lemon and garlic, sold!

In a sauté pan I sweated some white onion in olive oil. Once soft, I added lots of garlic for a quick minute then the prepared limas and some of their cooking liquid. Simmered everything until fragrant, then bumped the heat up and added some chicken broth, lemon zest, lemon juice and salt and pepper. Cooked until all was warm and creamy dreamy stew. Finished with parsley and chives snipped from the yard.

We ate them served over some basmati rice with hot sauce (of course). Incredibly nourishing and satisfying, like most beans and rice dishes are. The next morning I had them smeared on a piece of good quality, crusty sourdough toast with a sprinkle of tangy feta, dash of hot sauce and some red onions pickled in red wine vinegar and grenadine ala Bobby Flay. Heavenly savory breakfast.

Lemon lima beans, who’d have thought you’d be so darn tasty?

We eat a lot of hummus in this house so I started making my own. I like experimenting, so no bean, spice or condiment is off limits when I’m in a hummus making mood. The lowly Lima bean is no exception. My poor family are my guinea pigs.

I like to use dried beans for a variety of reasons. They are cheap. Bags of beans don’t take up a lot of space in my pantry. I don’t have to open or recycle cans. I can control what goes into them while cooking. I also like the way the house smells while they cook in my slow cooker. Starting with dry does require planning ahead, but I find it easy to start the beans in the morning while I make breakfast. Just pop them in the slow cooker, cover with water and maybe throw in some bay leaves, rosemary or smashed garlic cloves. Easy. I never pre-soak. Because A) I’m lazy and B) I don’t believe that really makes a difference. At least not enough to warrant that much extra time and effort.

Yesterday all I had at hand was a package of dried lima beans. Yes lima beans.

But they were fantastic! I cooked them in the slow cooker with rosemary from the yard. I just throw the whole branch in there and then the leaves fall off during cooking. I do recommend removing the woody stem before consuming though. That was sarcasm, I know you knew that.

My mini Ninja food processor is my go-to tool for easy hummus making. It is powerful, compact for easy storage and cleans up easily by hand or in the dishwasher. That’s a win. The cooked limas were really creamy and soft after cooking, not that mealy texture you get from the frozen variety. Limas went into the Ninja along with some spicy chili oil poured off from a jar of Mama Lil’s peppers and some brine from dill pickles plus salt. Blended and done. It was super! I think it will be especially yummy as a sandwich spread, but it may not survive long enough to try that since it is pretty delicious eaten with crackers! If you’re open to more lima bean love, check out this lemon garlic lima bean stew I made.