Just Eat Food News

We were lucky enough to have taken a trip to Colorado a few weeks back.  Just so you get a sense of how nice people are there (general sweeping statement I realize) when we were checking out of the car rental place the gentleman at the window asked where we were headed.  When we told him “Aspen” he recommended what he thought was the best taco shop ever.  Right here in CO?  We thought that was a little weird but we were completely entranced with the CO hospitality so we had no chance but to trust him.  On the drive out of Aspen as we were returning to the Denver area we found the little taco shop Taqueria El Nopal in Glenwood Springs, CO.  Of course it was tucked into a strip mall (the only thing we look for when seeking out culinary treats – no really, we do!).  The place was packed.  We ordered a ton of tacos to try, carnitas, carne asada, and vegetable.  While we were waiting I helped myself to the salsa bar where there were at least 6 homemade salsas.  I could have done shots of the salsa alone!  The tacos arrived, and we especially fell in love with the vegetable tacos. 

I’ve made vegetable tacos before but my vegetables were always much larger than the ones at Taqueria El Nopal and cooked for much less time, I could just tell.  So, this recipe is an experiment and a tribute to the best little taco shop in the states.  Not that we entirely believe that, but we were in a euphoric mood so we’ll just go with that.  I think you will find the crisp slaw is a nice contrast to the slightly sweet and very soft vegetables.  The trick is to keep the vegetables all diced about the same size, very tiny.  

Want some more vegan love?  Your search ends here.

VEGAN VEGGIE TACOS WITH RED CABBAGE SLAW (SERVES 4)

Slaw

• 2 cups red cabbage – shredded
• ½ tomato – cut into 2 large pieces
• ¼ cup cilantro leaves – packed
• ½ teaspoon jalapeño juice
• 1 teaspoon white vinegar
• 1 teaspoon white onion – diced
• salt to taste

Tacos

• 1 tablespoon extra-virgin olive oil
• 1 yellow squash – diced in ½” pieces
• 2 small green zucchini - diced in ½” pieces
• 1 tomato - diced in ½” pieces
• 2 carrots - diced in ½” pieces
• 2 garlic cloves – minced
• ¼ cup water
• hot sauce to taste
• ¼ cup cilantro leaves – packed
• 8 tortillas

Prepare the slaw first so it has time to marinate.  Combine the tomato, cilantro, jalapeño juice, vinegar, onion, and salt in a small food processor.  Blend until almost smooth.  Pour over red cabbage (in an air tight container), stir, and place in refrigerator until it’s time to eat.

In a large pan (something with a lid), over medium heat, add olive oil.  Once hot, add squash, zucchini, tomato, carrots, and garlic.  Sautee for a 3 minutes, add water, reduce to medium-low heat and cover.  Continue to cook, stirring occasionally, for 45 minutes.  In last 5 minutes of cooking add hot sauce, and cilantro leaves.  Spoon veggie mixture into tortillas, and top with desired amount of slaw. 

Hard to believe we are flying through October and Halloween is almost here.  As the nights get shorter and the fires burn hotter it only makes me want to hang on to the fall harvest that much more.  The fall brings such wonderful colors and textures and I can’t wait to try each and every one.  For this edition I bring you the super sweet, super gorgeous Concord grape.  The little seeds inside don’t bother me at all.  These little fall gems are magnificent at satisfying a sweet tooth, and make a slightly spooky non-alcoholic cocktail. 

October has been a crazy month of traveling and things are just getting back to normal. Please don’t take my absence as anything personal.  It certainly is nothing more than a much needed break.  First, we were at Crystal Lake MI where we made these incredibly cute pumpkins.  This is a super easy craft and used left over wire and some little pumpkins.  That’s it!  The project was enjoyed by all, and we were amazed what you can do with some pumpkins, wire, wasabi peas, and a LOT of creativity.  I would like to remind you to Just Eat Food, but make sure to play with it first.  Wishing  you all a safe and Happy Halloween!

This was an experiment but turned out to be pretty tasty.  Want some fizzies without fake sweeteners?  This is the treat for you.  My aspartame loving husband even liked it (doesn’t mean much because he likes everything I make don’t you sweetest?).  So, try it for yourself.  Last winter I made Grapefruit Soda, which was great too.  This is the perfect way to cut the sweetness of juice and get some fuzzy little bubbles too.  If you don’t want to mess with juicing the grapes you could use an all natural grape juice which would be lovely too. 

GRAPE SODA 

• concord grapes – juice only*
• sparkling water

For each serving use (2) parts grape juice to (1) part sparkling water. 

*If you have a juicer use that to extract the juice from the grapes.  I had to use a food processor and then strain the seeds and skins from the juice.  Kind of laborious but the results were worth it.      

Summer is almost officially over.  But, before we say goodbye let’s remember the few fresh tomatoes hanging on for dear life...

There really is no need to buy canned pasta sauce.  The flavors here are fresh, delicious and on the table in about 20 minutes.  The options are endless and the flavors divine.  As far as I’m concerned tomatoes are the perfect vessels in which to harvest the fading summer sun.  Do you get my point?  I love tomatoes, and can’t bear the thought of letting them go.   Until next summer my sweet loves…

Would you like a few more ideas to use up the last of your tomato bounty?

• Heirloom Tomato Salad
• Veggie Hash
• Vegan Summer Stuffed Spuds

QUICK AND GARLICKY TOMATO SAUCE (yields 2 cups)

• 1 tablespoon extra-virgin olive oil
• ¼ cup white onion – finely chopped
• 2 garlic cloves – finely chopped
• 3 large tomatoes – coarsely chopped
• 8 basil leaves – coarsely chopped
• salt and pepper to taste

In medium sauce pan over medium heat add extra-virgin olive oil, white onion, and garlic cloves.  Cook for 7 minutes then, add 1/3 of the tomatoes, and continue to cook.

In the meantime in a small food processor combine remaining tomatoes, and basil leaves.  Pulse until well combined.

Add tomato and basil puree to sauce pan and cook until heated through.  Serve over pasta, or protein of your choice.  Garnish with freshly grated parmesan and ground pepper. 

Oh how I love the ruby colored gem of late summer.  So beautiful and good for you too.  There is no better way to savor them than pickling.  Having no canning experience I opted for an incredibly simple method.  They are sweet, flavorful and active prep is only about one hour.

If you love beets you’re going to be hooked on these beauties! 

EASY PICKLED BEETS (1 Quart)

• 2 bunches small beets – ends trimmed and scrubbed
• 4 small onions – sliced and separate rings
• ½ cup liquid from boiled beets
• ½ cup white vinegar
• ½ cup honey – go local!
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• ¼ teaspoon cloves

Bring beets and enough water to cover to a boil over high heat.  Reduce to medium and continue to boil for 45 minutes.  With 5 minutes remaining on beets add onion slices.  Drain beets and onions, reserving ½ cup of the liquid, set aside.

While the beets and onions cool add beet liquid, vinegar, honey, salt, cinnamon, and cloves to medium sauce pan and bring to a boil.

Peel beets (this should be easy once they are cooled), and slice.  Add sliced beets and onions to a Mason jar, or air tight container of your choosing.  Cover beets with boiled liquid, cover, and refrigerate at least 24 hours before eating.  I prefer them after about 72 hours.  

Looking for a sweet treat for my sweetheart can be a little tricky if you don’t want cookies, pastries, etc. around the house.  Instead of desserts sitting around the house they typically find themselves sitting on my thighs! 

Let me offer this wonderful dessert that can be served in 10 minutes or less.  That makes this not only a healthy option, but a wonderful alternative to a laborious pie.  The grilling makes the sugar in the fruit begin to caramelize and tastes like an individual serving of summer. 

This Labor Day weekend we took advantage of all that DuPage County, IL has to offer.  We are blessed with a tremendous amount of things to do around here that are absolutely free.  For instance, we visited Kline Creek Farm which is a farm that has been restored to reflect the 1890s.  They have animals, a tour of the farm house, and harvest their own honey.  I of course had to take a jar of the honey home for my own immediate consumption.  As you probably already aware, honey is a natural antiseptic and can be used as a natural remedy to allergies.  Keep your local honeybees employed!  Buy local!

Here are a few shots of our Labor Day weekend: 

Now on to the most wonderful treat that only summer can offer:

GRILLED NECTARINES

• nectarines – halved, and pitted
• honey – local and oh so wonderful

Place nectarine halves onto preheated grill.  Flip once when grill marks appear.  Grill on the opposite side, and remove from heat once grill marks appear.  Drizzle with honey and relax…dessert is done! 

We can always use a moist, delicious, and oooohhhh so easy banana bread recipe, and here it is!  If you don’t have the blueberries you could easily substitute blackberries, raspberries, or just skip the berries altogether.  This would make an especially lovely French toast too.  Just sayin’. 

These are Kyle’s final days before Ironman Louisville next weekend and I’m happy to make some treats to keep him going.  Good luck #540 we’ll be cheering you on!! 

This recipe is an adaptation of my friend (and fellow TriWidow) Jorien’s post from triwidows.com.  Her recipe certainly didn’t need any messing with, but I couldn’t resist the urge to throw in some blueberries.  It turned out beautifully thanks to Jorien who originally used dates and walnuts which sounds fantastic, but alas I had neither of those items on hand.  Perhaps she’s a future food blogger in the making? 

Triwidows.com is a social networking site for triathlete supporters that I started recently.  I’d love if you stopped by to check it out! 

BANANA BLUEBERRY BREAD

• 3 large ripe bananas
• 2 pastured eggs - beaten
• 1/3 cup honey - go local keep the bee population employed!
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ¼ teaspoon cinnamon
• ¼ cup blueberries

Preheat oven to 325°.  Mash the bananas and mix them with the beaten eggs. Stir in the honey, flour, baking powder, salt, cinnamon, then delicately fold in the blueberries. Put the mixture in a buttered baking tin (ideally a glass one).

Put the baking tin in the oven for about 35 minutes in a 325° preheated oven, or until toothpick inserted in the center comes out clean. Let the bread rest for 5 minutes before removing it to cool further.  Enjoy with copious amounts of local honey (to ward off allergies of course). 

There’s nothing like easy, delicious, quick meals especially in the summer when the kitchen can overheat in a nano second.  Quinoa is not only a quick cooking grain but has a rather high protein content making this simple salad a balanced meal.  The radishes and arugula make for a pretty intense salad that should tide your taste buds over until dinner time. 

Looking for some more salad ideas to use up that bounty of farmers market produce?  Look no further:

• Fresh Green Bean Salad
• Grilled Veggie Salad
• Heirloom Tomato Salad
• Honey Mustard Slaw with Beets and Pancetta
• Oasis Carrot Salad

YELLOW ZUCCHINI AND QUINOA SALAD (4 SERVINGS)

• 1-1/2 cup water
• ¾ cup quinoa – rinsed
• 1 yellow zucchini – finely chopped
• 5 radishes – finely chopped
• 2 cloves garlic – minced
• 1-1/2 cup arugula leaves
• 3 tablespoons extra-virgin olive oil
• 1 lemon – juiced
• pepper – to taste

In a small sauce pan combine water and quinoa over medium heat.  Cook until water has been absorbed, stirring occasionally, for about 15 minutes.  Allow quinoa to cool to room temperature.  In the mean time combine the remaining 7 ingredients in an airtight container.  When quinoa has cooled stir into ingredients in airtight container.  Allow to chill for at least 30 minutes prior to serving.

I’ve been trying to fit as many beautiful summer vegetables into each dish as possible (this one hits the mark)  This makes for a light, delicious, vegan summer dinner.  Cook the potatoes ahead of time when the cool morning air allows it, warm before serving.

SUMMER STUFFED VEGAN SPUDS (SERVES 4)

• 1 teaspoon extra-virgin olive oil
• 2 carrots – diced
• 2 cloves garlic - minced
• 1/2 cup onion (white or red) – chopped
• 1 cup button mushrooms – sliced
• 2 large tomatoes – cubed
• 1 small green zucchini – cubed
• 1 small yellow zucchini – cubed
• 1 large handful green or wax beans – chopped into bite size pieces
• 4 cooked potatoes

Heat olive oil in frying pan over medium heat.  Once the oil is hot, about 4 minutes, add carrots and stir occasionally for 5 minutes.  Add garlic, onion, mushrooms, tomato, zucchini, and beans.  Continue to cook for about 10 minutes.  Split potato down the middle, and top with veggies.  Garnish with red pepper flakes and fresh ground pepper (optional). 

In Illinois our fresh produce season is long awaited.  When the time finally arrives for fresh fruit I find myself gorging on the stuff.  Like a wild beast plucking fish from a river, I too have been a little indulgent in my consumption.

That being said we have had the most wonderful nectarines recently.  Like little pieces of pie wrapped around a pit….mmm….  Enjoy the best of the season any way you like but I prefer to have it 3+ times a day.  Starting with a bit helping of oatmeal, yes please!

Breakfast person eh?!  You might also like to check out:

Banana Bread Oatmeal

Chorizo Charged Breakfast

Chilled Oatmeal

For a link to all my recipes click here.

NECTARINE AND BLUEBERRY SMOOTHIE OATMEAL (SERVES 2)

• 2 ripe nectarines – coarsely chopped, reserve a few for garnish
• ¼ cup blueberries – reserve a few for garnish
• ¼ cup whole milk plain yogurt
• ¼ teaspoon cinnamon
• 1 tablespoon brown sugar – to taste, optional
• 1/2 cup organic steel cut oats

DIRECTIONS

Cook oats according to package directions.  They typically take about 30 minutes so you will have plenty of time to make your smoothie.

For the smoothie portion blend nectarines, blueberries, yogurt, cinnamon, and brown sugar in a small food processor.  Be sure not to over mix, chunks are fine. 

When the oatmeal has about 2 minutes left to cook add smoothie mixture, and serve once heated through.  Add your lovely little garnishes and serve immediately. 

Sweet corn is one of my ultimate favorite summer treats.  This recipe takes corn from day to night in a hurry!!!  This has to be one of the quickest, easiest ways to get a summer dinner on the table.  I thought it would be tasty, but it was actually pretty awesome (and good looking too).  Load it up as much or as little as you want.  As far as I’m concerned hot sauce is required, but you could leave it off if you want, just don’t tell me about it. 

Please let me know if you have any more suggestions for this loaded corncoction.

CONFETTI CORN

• sweet corn – cooked
• Greek yogurt
• lemon or lime wedge
• red onion - diced
• hot sauce – I’m a Cholula girl, always have been, always will be
• s&p

In a shallow dish, or plate, add a little yogurt.  Roll hot corn in yogurt then add any toppings you wish.  Mmmm....