Sacramento Bee (Free subscription) | 11/25/2009
Prep time: 20 minutes Cook time: 35 minutes Serves 8 This recipe is courtesy of Whole Foods Market. Note: This can be served "Cuban style" over rice and beans, or topped with taco fixings such as lettuce, tomatoes and onions. INGREDIENTS 2 tablespoons extra-virgin olive oil 1 white onion, chopped 3 cloves garlic, finely chopped 5 cups chopped skinless, boneless roasted turkey 1 cup pitted...
Eat This! (Free subscription) | 11/25/2009
Mexican lasagna is a great alternative to traditional Italian lasagna. It's also a good option for people on gluten-free diets or people with a wheat allergy because it is made with corn tortillas instead of pasta. To make it just layer your favorite taco or burrito ingredients with corn tortillas in a lasagna pan. The recipe below is my vegetarian version. You can make it non-vegetarian if you like...
The Tippy Toe Diet (Free subscription) | 11/19/2009
Being on the road for a month helped me overcome my disdain for cooking. The first thing I did upon arriving home was rush to the grocery for barbecue chicken fixin's . After I ate that for two weeks, I decided it was time to branch out. A little dip in the temps outside convinced me it was soup time. I found this recipe for Taco Soup at Recipezaar . It's easy, relatively inexpensive, fairly healthy,...
Coffee & Cornbread (Free subscription) | 11/10/2009
I love making home made tortillas. – FOR TORTILLAS 1 cup all-purpose flour 1/2 cup wheat flour 1 tablespoon canola oil 1/2 teaspoon salt 3/4 cup water They are easy, but this day I felt I wanted to try something else with them. I just used the dough as a crust for this casserole. Make up the tortilla recipe, then roll it into [...]
Gourmet Pigs (Free subscription) | 11/03/2009
Last year's The Food Event, hosted by Los Angeles magazine , was at the top of my favorite food events in 2008. This year, The Food Event was a huge success yet again. I was excited to see the Petrossian booth as soon as I came in and enjoyed their offerings, including this tartar topped with caviar. There were plenty of notable bites that day, including a slider from Dakota, pear and burrata salad...
Blog Well Done (Free subscription) | 11/03/2009
As the weather gets cooler, it’s time to start thinking soup. (I think you’ve heard me say that before.) But, have you heard me talk about Poblano Corn Chowder with Match Meat Chicken? I didn’t think so! I really cannot claim this recipe as my own. I first got the idea when I was still vegetarian and watching [...] Related posts: #MeatlessMonday: Match Meat Lasagna [caption id="attachment_447"...
Joelen's Culinary Adventures (Free subscription) | 11/01/2009
For October, we highlighted crockpots and slow cookers ! Fall is a great time to dust off your crockpot/slow cooker if you haven't been using it throughout the year. Not sure what recipe to get your crockpot/slow cooker cooking? Perhaps one of these recipes will work or inspire you. And if you don't have a crockpot/slow cooker, maybe this Tasty Tools post will encourage you to get one... look at all...
Little Home (Free subscription) | 10/31/2009
This is on the tentative menu for next week, so I thought I'd post the recipe now. I got this recipe for taco soup from a coworker when I was teaching. It is easy to customize to your personal taste. You can also vary the amount of meat and beans to make it more frugal. Or use ground turkey. Maybe even try shredded chicken? I like to use homemade taco seasoning and also include some black beans. We...
Mennonite girls can cook (Free subscription) | 10/30/2009
1 large brick of Velveeta Cheese 2 cans of mushroom soup 2 cups of medium or hot salsa (with all the cheese it isn't that hot when you use the hot sauce) 1 farmer sausage, browned and crumbled, that is what makes it Mennonite, grin. or 1/2 lb of ground beef and 1/2 lb of ground pork browned and drained, instead of farmer sausage. a can of pork and beans or black beans may be added as well, that is...
Gothamist (Free subscription) | 10/27/2009
Look at that roach go! (Emily McKhann, TheMotherhood.com ) Yesterday suspiciously perky cooking celebrity Rachael Ray , Senator Kirsten E. Gillibrand, City Council speaker Christine C. Quinn and other government officials held a press event at P.S. 89/I.S. 289 in Tribeca to preview a new menu that Ray created for NYC public schools. On Thursday, 600,000 students, from kindergartners to 12th graders,...
the scholastic scribe (Free subscription) | 10/26/2009
Since the weather's turning toward winter & the Snot Monster tackled me about a week ago, I've been thinking of something soothing & spicy, to warm both the soul & clear out the sinuses. I whipped up a batch of Lost River Chili last night, which certainly did the trick. This Mrs. Scribe "Original," as with most of my recipes, came from an amalgamation of several different sources....
NY Daily News (Free subscription) | 10/24/2009
Perky kitchen diva Rachael Ray is going back to school - and she's bringing her taco recipe. This week, 1,200 public schools across the city will serve up Ray's "sizzling soft tacos" as part of a plan to get kids to eat healthier meals.
SLO Cooking (Free subscription) | 10/23/2009
It feels like I am doing NO preparation in advance for dinner lately. Case in point, this recipe for taco soup. It was a last minute desire for soup, I happened to have most of the ingredients on hand, however I did not have a recipe for taco soup using ground turkey. So onto the computer I go, and over to the Food Network 's website to hunt one down. I finally found one I liked, by Paula Dean and...
Upsidedown Bee (Free subscription) | 10/14/2009
Morning, all! A friend emailed me and asked for my Taco Soup recipe. I thought I had already posted it here because it's such a good standby recipe for our family, but I couldn't find it. So here it is...like a lot of my recipes, it's pretty flexible: 1 to 2 lbs Ground Meat Chopped onion Chopped green bell pepper Chopped celery if you want Saute veggies and meat together, drain. Put back on heat and...
Bigger Than Your Head (Free subscription) | 10/12/2009
We got two great meals from one hefty Berkshire pork shoulder, with plenty of leftovers. Pictured here is a Guajillo-Spiked Pork and Potato Taco, concocted from a recipe in Mexico One Plate at a Time, by Rick Bayless (Scribner, 2000), creator and chef of Frontera Grill and Topolobampo in Chicago. This dish requires that you toast [...]
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