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Taco Tuesday

DSC_0024Tuesday is a really special day for me. It’s the one day out of the week that I have a ‘no work’ policy. Being my own boss and having the ability to set my own schedule is such a blessing but it also means that I am responsible for setting aside time to step out of my work role and just rest. Some weeks this is easier said than done but yesterday I slid into my Tuesday with an ease that I haven’t felt in a long time.

I’m a big fan of meal planning at the beginning of the week as a way to save time and money. For me, it’s the best way to plan meals with using both the ingredients that I already have on hand as well as making a list for items to pick up at the store. Andrew has been stopping at a local farm stand on his way home from work which has been featuring some delicious mushrooms and peppers (and NJ blueberries!). Thus, our Poblano-mushroom tacos were born.

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Here’s what you’ll need:

For the filling
– Mushrooms — I used a mixture of shiitake, portobello and white
– Poblano peppers
– Red onion
– Spices — cayenne, cumin salt, pepper

For the corn salsa
– Corn (preferably fresh cut off the cob)
– Jalepeno
– Red onion
– Cilantro
– Lime
– salt & pepper

For the hummus
– Chickpeas
– Toasted walnuts
– Lemon juice
– Garlic
– Olive oil

  1. Toast walnuts in 350′ oven
  2. Mix together ingredients for the corn salsa, let it chill out in the fridge so it has time to fall in love.
  3. Take walnuts out of the oven (after 10-15 mins), let cool.
  4. Chop mushrooms, peppers and onion and then sauté in olive oil until everything is tender. Season to taste (lots of pepper goes really well with this dish).
  5. While step #4 is cooking, put ingredients for the hummus together in a food processor. Blend until smooth and creamy. Transfer to a bowl and top with more lemon juice + pepper
  6. Toast the tortillas over an open flame (because nothing is worse than cold tortillas and nothing is better than crispy ones!)

EAT MORE TACOS,
xo Ash

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