Pork Tacos

Pork Tacos!

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons cornstarch

2 teaspoons kosher salt

2 teaspoons mushroom powder, optional

1 1/2 teaspoons hot smoked paprika

1 1/2 teaspoons ground coriander

1/2 teaspoon cayenne pepper, or more based on how spicy you want the mix

1 lb ground pork

1/2 c water

Taco shells

Avocado sliced

Lettuce shredded

Heat pork over medium heat in a skillet, stir in spices and cook until browned add water and cook over low heat until water absorbed.

Serve in taco shells with lettuce and avocado.

Serves 4

Advertisements

Artichoke Dip Sandwich

This is so easy and so yummy, thank you Bon Appetite for this winner! You can use whatever cheese you have on hand I had some firm goat cheese.

  • ½ tsp. kosher salt, plus more
  • 10 oz. baby spinach
  • 1 14-oz. can artichoke hearts
  • 1 large garlic clove, finely chopped
  • 2 oz. Parmesan, finely grated
  • 2 Tbsp. mayonnaise
  • Juice of ½ lemon
  • Dash or 2 of hot sauce
  • Freshly ground black pepper
  • 2 oz. soft goat cheese, crumbled
  • 4 slices country-style bread
  • 4 slices hard goat cheese
  • Heat broiler. Bring ½ cup water and a large pinch of salt to a simmer in a large skillet over medium-high heat. Add spinach, a fistful at a time, letting it wilt slightly before adding more and using tongs or a heatproof rubber spatula to toss as you go. Continue to cook, tossing occasionally, until all of the spinach is wilted, about 2 minutes. Drain and let cool slightly, then squeeze out as much liquid as you can.
  • Drain artichoke hearts and press out as much liquid as you can. Toss all the ingredients except bread and hard cheese into a food processor and processor and pulse till chopped and combined.

    Spread on bread, top with cheese and broil for 5 minutes until the cheese is melted and bubbling.

    Serves 4.

    Shrimp Tacos

  • These tacos are the perfect weeknight dinner! They literally take less than 30 minutes.
    • 1 lb peeled with tails removed, shrimp
    • 8 tortillas made with coconut flour, or 8 large romaine lettuce leaves
    • 1/ 4 cup avocado oil mayonnaise
    • 2 limes
    • 1-2 avocados
    • Handful leaves of cilantro stripped from stems
    • 1 tsp of both cumin
    • 1 tsp paprika
    • 1/ 2 tsp of both garlic
    • 1/2 tsp onion powder
    • 1 tbsp extra virgin olive oil or melted coconut oil
    • 2-3 cups shredded romaine
    • Pepper and salt to taste
    To make sauce: Add the mayonnaise, finely chopped cilantro leaves, as well as the juice of only one lime to a food processor and pulse till smooth.
    Heat a non-stick pan on stove on medium-high. Add extra virgin olive oil or coconut oil to the pan. Once the oil is hot, add shrimps to the pan. Evenly sprinkle the cumin, paprika, garlic and onion powders over the shrimp. Add black pepper and salt to your taste. Toss the shrimp in the pan or use a spatula to mix and flip, evenly coating each shrimp with spices. Continue to cook for another 6-8 minutes flipping occasionally so the shrimps don’t burn.
    Pile shrimps, pieces of avocado and lettuce on tortillas or romaine lettuce leaves. Drizzle with cilantro lime sauce.
    Makes 8 tacos.

    Truffled Mushroom Mac and Cheese

    This is so good and it’s vegan and gluten free. It is a super quick meal and it’s filling. There will be extra sauce you can use for another quick meal.

  • Cheese Sauce
    • 1 c raw macadamia nuts, soaked for 8 hours
      3/4 c water
      3 tbsp lemon juice
      1/4 c nutritional yeast
      1/2 tsp salt
      1 tsp smoked paprika
      1/4 tsp mustard powder
      1 clove garlic
      Pepper

    Place all ingredients in a high speed blender and process till smooth. Add water 1 tbsp at a time if too thick.

    Mac & Cheese:

    • 1 package zita miracle Noodles, rinsed
    • 2 tsp avocado oil
    • 6 oz mushrooms, chopped
    • 1/2 c cheese sauce
    • 1 bag baby spinach
    • Nutritional yeast
    • Truffle oil to drizzle

    In a medium pan heat oil and sauté the mushrooms until brown.

    Add noodles, sauce and spinach, cook stirring until spinach has melted.

    Serve with nutritional yeast sprinkled on top and truffle oil.

    Serve 2.

    Garlic and Walnut Stuffed Mushrooms

    These are so good and filling!

    • 4 portobello mushrooms, steamed and gills scraped out
    • 2 tbsp olive oil
    • 1/2 c onion, minced
    • 4 cloves garlic, minced
    • 1 tsp thyme
    • 1 c walnuts, chopped
    • Salt and pepper to taste
    • 1/2 tsp poultry seasoning
    • 1/2 tsp paprika
    • 1/4 sour cream or coconut cream
    • 1/4 c parsley, minced

    Preheat oven to 350.

    Heat 2 tbsp olive oil in a skillet, cook onions and thyme until tender.

    Add walnuts, salt, pepper, paprika and poultry season and sauté until fragrant.

    Spoon mixture into the mushrooms, packing them tightly.

    Place in a baking dish and bake 30 – 40 minutes.

    Garnish with parsley and serve.

    Serves 4.

    Cauliflower Fettuccine Alfredo

    This dish was from Eating Well and it is amazing!!

    • ½ c breadcrumbs, toasted
    • 1 tbsp chopped fresh parsley
    • ½ tsp grated lemon zest
    • 4 c cauliflower florets (1 small head)
    • 1 c raw cashews
    • 8 oz fettuccine
    • 4 c lightly packed thinly sliced kale
    • 3 tbsp lemon juice
    • 2 tbsp white miso
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • ¾ tsp salt

    Bring a pot water to a boil.

    Combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.

    Add cauliflower and cashews to the boiling water; cook until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer cauliflower and cashews to a blender.

    Add pasta to the boiling water and cook, stirring occasionally, for 10 minutes. Add kale and cook until the pasta is just tender, about 1 minute more. Drain; return the pasta and kale to the pot.

    Add lemon juice, miso, garlic powder, onion powder, salt and 1 cup water to the blender; process until smooth. Add the sauce to the pasta and stir until well coated. Serve topped with the breadcrumb mixture.

    Serves 4.

    Baby Kale and King Trumpet Stir Fry

    This is so yummy and quick!

    • 2 tsp oyster sauce, plus more to taste
    • 1 tsp fish sauce or Coconut Aminos
    • 4 tsp neutral oil
    • 1 1/2 tsp red chili pepper
    • 1 1/2 tbsp finely chopped garlic, divided
    • 2 tsp water
    • 1 tsp cornstarch
    • 2 (5-ounce) packages baby kale
    • 8 oz king Trumpet mushrooms, sliced thin
    • Black pepper

    Whisk together oyster sauce, fish sauce, and 1 teaspoon oil in a small bowl until combined. If desired, stir in chile and sugar. Add additional oyster sauce, if desired. Stir in 1 1/2 teaspoons garlic; set aside. Whisk together 2 teaspoons water and cornstarch in a small bowl until milky and smooth; set aside.

    Heat remaining 1 tbsp oil in a pan over high until shimmering. Add mushrooms cooking until browned on both sides. Add remaining 1 tablespoon garlic; cook, stirring constantly, until fragrant, 5 to 10 seconds. Add kale a few handfuls at a time, stirring until wilted before adding next batch, until all greens have wilted and are reduced to about one-third in volume, about 2 minutes and 30 seconds.