Bean There, Done That (Black Bean Taco)

Now, I can finally tell people that I’ve made tacos before!

This is going to be a combo post folks. I’m going to combine the ingredients and process into one post since I haven’t been diligent enough and the week is almost over!

I went a little rogue and didn’t end up following any specific recipes. Also, I kind of just eyeballed everything, so I have no specific measurements. Sorry!

I ended up using your basic taco ingredients:

I used a red onion, a roma tomato, and some pre-shredded lettuce.

Pre-shredded cheese!

And some snack-sized flour tortillas.

Oh, and let’s not forget the star of the show. Black beans!

Again, I didn’t use any specific measurements… just my best judgement! You guys trust me, right?

Now let’s move on to how I put all of this together…

I diced up my tomatoes and put them to the side as a topping for later. I did the same to my red onions. I was actually thinking about just adding the onions as a topping as well. But since I was doing my own thing with this recipe…

Why not just mix in my red onions with the black beans? So, I cooked my onions and beans over medium heat.

Then I started thinking that maybe the beans and onions might not give the taco enough flavor, so I decided to add a bit of garlic powder!

After my beans and onions were finished, I topped the rest of my ingredients on my tortilla!

You can see the final product tomorrow in all of its glory along with my impressions. See ya!

Little Bun, Big Mushroom

Today’s recipe for mushroom sliders comes from Mr. Food!

Our little recipe serves about four people with two sliders per serving. That comes to eight! Eight sliders! That’s about as far as I got into the math curriculum at school.

Pretty, isn’t it?

Here’s our list of ingredients:

  • 2 large portobello mushrooms, stems removed
  • 1/4 cup of balsamic vinaigrette
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/2 cup of garlic herb spread
  • 8 slider buns
  • 8 tomato slices
  • 8 red onion slices

I did modify it a bit, since I don’t really feel like eating eight sliders. Ended up just lowering it to one serving (two sliders). I also decided to use roma tomatoes since they’re pretty small. I’m not really sure what the difference is between roma and regular tomatoes are, but hey, my palate probably isn’t refined enough to taste any varying significance anyway.

Nothing too fancy or too difficult to prepare. I say this’ll be an easy one (cross my fingers)!

Adventures in Market (Eggplant Stir-fry)

I didn’t know eggplants could get so ginormous. The original recipe called for four Asian eggplants, but holy crap, I could barely even fit one through my door. So I only used one…

Here’s the ingredients:

  • 1 Asian eggplant
  • 2 teaspoons of salt
  • 1 tablespoon of oyster sauce
  • 1 teaspoon of sugar
  • 1 teaspoon of sesame oil
  • 2 tablespoons of vegetable oil
  • 2 teaspoons of minced garlic
  • 1 tomatillo pepper

Actually there were also supposed to be two peppers, but I cut that down to just one.

Let me tell you, it was pretty awkward shopping at Sprouts the other day. I felt like everyone was staring at me, judging me with their veteran eyes. They all seemed so experienced in the art of grabbing-vegetables-and-getting-the-hell-out. Meanwhile I was standing there, looking dumbfounded, not knowing what in the world to get.

Here’s a story for you. I saw a small tub of pre-cut garlic for five bucks. “Eh, I don’t really need that much, but I don’t see garlic anywhere else.” So I took it. Of course, two minutes later, I found a pack of five cloves for four bucks. Awesome. Dropped the tub and gathered the cloves. THEN, I spied on the other side a bunch of individual cloves. Couple bucks. Great. Dropped the bushel (is that the right counter?) cloves and grabbed the single piece of garlic. Fast forward five minutes. I’m in the Asian aisle and I see a jar of minced garlic. Three dollars. Worth it. Dropped the clove, picked up the jar. And that was the pointless tale of my garlic adventure.

Also, holy crap. It took me forever to find the right oils and oyster sauce. I could’ve asked for help, but my pride blocked my view of any grocery store attendants.

I’ll be posting the steps and process tonight (hopefully).

A Prologue to French Bastardization (French Toast)

To be fair, most of the foods I’m going to prepare will most likely be poor representations of their actual counterpart. In other words, my french toast ain’t gonna be joining any culinary U.N. anytime soon. And I’ll show you the reason soon enough. First, let’s show off our base ingredients!

Deux œuf! That’s about all I learned from my one week of learning French from Rosetta Stone. There it is. The secret ingredient: two large eggs.

And what’s french toast without the bread? I ended up using three pieces of whole wheat. Unfortunately, I didn’t have any actual French bread… Traditional, indeed!

A dash of cinnamon!

A teaspoon of sugar. A teaspoon is like a little spoon, right? Not an actual measurement? Uh-oh. Well, let’s just hope everything turns out okay. I mean, if I use too much sugar, it’ll taste sweeter, and if I use too little sugar, it’ll be a little healthier… right? Win-win? Ah geez.

Whatever-the-hell-amount of butter for greasing up the pan. And yes, it’s whipped butter because I didn’t have anything else in that ole fridge of mine.

Yeah, that’s right. I already deviated from the recipe by using whole wheat bread and by mucking up the measurements, but this is what takes the cake in terms of bastardization. I didn’t have any milk (all I had was soy)! I contemplated for what seemed like an hour on what kind of milk to get in the dairy aisle of my local Stater Bros. I wasn’t going to get a whole gallon or even a quart, since I don’t really drink the stuff. And since I’m getting such a small amount, why not chocolatize it? Yeah, this is probably a bad idea. One cup of TruMoo chocolate milk.

Well, there they are! A recipe for disaster or greatness? We’ll see soon enough.