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!

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… to a Crisp (Mushroom Slider)

 

Yuck. Not yummy. Yuck.

The red onions and roma tomato? Awesome. Fresh. You can’t mess that one up. You just slice it up and you’re done. The garlic spread? It was a brand name… I don’t really remember which company, though. Hidden Valley? Whatever (that’s how I felt about the spread too. The bread? Well, it wasn’t great quality. I think it was a generic brand. It was… eh. Seemed like a means to end really. Just there to hold together the pieces. Now for the big mistake…

Wanna know what really ruined my mushroom slider? It’s the only ingredient left: the mushroom. Er, I shouldn’t say it was the mushroom itself. It was how I actually prepared it. Seasoning was probably fine. However, I burnt the damn thing to hell. When I took the portobello out of the pan, it was the saddest looking thing on this side of Earth. It was shriveled and burnt to a crisp. It was like eating bacon without the salty flavorful goodness of bacon. I guess next time I’ll lower the heat or cooking time. It was sad, but I learned something at least!

An Afternoon with a Fungi (Mushroom Sliders)

Like the title of my post? I always try to be as lame as possible.

ANYWAYS. I’m getting a little better at shopping for produce, if I do say so myself. I didn’t get lost in the labyrinth this time!

Once again, here is the recipe I used. And here is how the magic happened.

First, I tore off the stem of the portobello (aka Frankenstein’s mushroom). Pop! Easy and clean.

Then, I suffocated the poor thing in sandwich baggie. Don’t worry he had about 1/4 cup of balsamic vinaigrette to keep him company. I let that sit for about 30 minutes.

Prepped the veggies. One slice of red onions made enough for my two sliders. One or two slices of roma tomato per slider is probably a better idea than cutting five like I did.

Watch TV for 28 minutes.

Tossed my shroom in the pan on high heat for 10 minutes, turning it over halfway through.

 

Meanwhile, I put some garlic spread on both sides of my slider buns.

After the mushroom was done, I cut it into fours and put all the ingredients together! Pretty simple right? You’ll see the result tomorrow! As for me, I’m going to take a nap in the middle of the day like a bum.

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)!

Measure Twice, Cut Once… (Eggplant Stir-fry)

Now that I’ve tasted my own eggplant dish, here are my impressions.

Meh. Nothing bad, but nothing good. Very average. I ended up eating it all though. Not too bad though, considering this is my second dish for this blog and my first time stir-frying something. Hell, I wasn’t even quite sure what stir-frying exactly was….

First, we’ll start with my eggplant. I cut most of my pieces waaaaaay too thick! As a result it took much longer than it should have to cook all the way through. Some were even a tad bit raw on the inside still. The thinner pieces tasted pretty decent however. My proportions were way off too. I decided to not follow through with the recipe religiously. I used one eggplant instead of four… I should’ve probably either used four or cut down my other ingredients to one-fourth of what they should’ve been. Oh well. Live and learn.

I think I did a good job with the peppers, to say the least. They were a little thicker than what the recipe called for, but it didn’t really affect the stir-fry method. They also gave my dish that little extra kick that it needed. Besides the sauce, at least.

As for the garlic… I should’ve put way less! It was overpowering but not enough to completely destroy the dish, you know?

Then we have the sauce which was a mixture of oyster sauce, sesame oil, and sugar, which was pretty damn good. I could probably put that on other Chinese cuisines…. Salty and little sweet!

Though it was nothing too special, it at least looked like eggplant stir-fry, and I’m pretty happy about that.

Gotta go! Still got essays and essays to write.

Putting All My Eggplants in One Basket (Eggplant Stir-fry)

Let’s do this, shall we? I got this recipe from the Food Network site, contributed by Katie Chin.

I murdered one whole Asian eggplant by cutting it in half length-wise and then slicing into it diagonally into half-inch pieces. As you can see, I’ve got the eyes of a mole and cannot cut a vegetable properly to save my life. That’s why you see all those fatty pieces in there.

Then I discarded the bits into a bowl filled with water and two teaspoons of salt, letting it sit for five minutes until that sodium goodness dissolved.

Then I committed another act against humanity by disemboweling a tomatillo pepper, effectively deseeding it. Actually, I just cut it in half like the eggplant.

Chop! Chop! Chop! Thin slices, please. Thank you.

On the side, I whipped up a little somethin’ somethin’ with one teaspoon of sesame oil, one teaspoon of sugar, and one tablespoon of oyster sauce.

Put my veggies in a bowl along with a couple teaspoons of minced garlic.

Then I splashed two tablespoons of vegetable oil in my wok-like pan on high heat…

… and dumped those suckers in! Some oil splashed on me. It was as if the food were spitting on me for doing something horrible… oh well.

Stir-fried for a good two minutes!

Threw in two tablespoons of water and stir-fried again for another two minutes!

Then I added the ooey-gooey oyster sauce concoction and stirred it around for a bit.

Buuuuuuut a problem arose. Remember how I didn’t cut the eggplants properly? Yup, my eggplants were not fully cooked, so I had to stir-fry it some more for a good… oh… three to four minutes? Yeah.

Anyway, you’ll see the final product tomorrow! Ciao.

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).