Cool, calm, collect. Tough as nails...that's how I have preferred to fancy myself.
So it is, that my maker again presents me with a quandary...hoping this time I might learn.
A journey inside so that I might know myself. If I find the girl, will I find the peace?
Let me not be so simple, as to believe that this task might be done alone.
This has gone on too long and I'm tired of it! No more below freezing temperatures! It's rediculous!!
Alright, now that I've gotten that out of the way...
Here is last nights creation. It is an etouffee recipe which I got off of the Cooking Light website...
This one is a winner!
White Chili
1 tbsp oil
2-3 jalapenos (depending on desired heat)
3 poblanos
3 anaheims
2 onions
6 garlic cloves
1 tbsp cumin
1.5 coriander
2 (15oz) cans cannellini beans
1 (15oz) can garbanzo beans
3 cups veggie broth
3 tbsp lime juice
.25 cup cilantro
4 scallions, white and green portion
salt and pepper to taste
Seed peppers, then mince peppers, onion and garlic in a food processor. Saute pepper mixture, cumin and coriander in oil over med-hi heat for 2-3 minutes. Reduce heat to med, cover and cook for 10 minutes. After adding one can of beans and one cup of broth, using either an immersion blender or regular blender, blend until smooth. Add remaining broth, beans and lime juice and cook until thoroughly heated. Top with scallion and cilantro.
How do you go wrong with tacos? I submit you cannot! (I may be biased, I've got a very happy tummy right now.) Don't have a photo, due the massacre that occurred once they were done, but here's how it all came together:
Taco 'Meat'
1tbsp Olive oil
1 Diced sweet onion
1 Diced green pepper
1 Diced Pasilla pepper
1 Diced Anaheim pepper
1 cup of diced button mushrooms
1 Package of Yves Taco Stuffers
1/2 cup of salsa
dash of hot sauce
Plus shell and toppings
Saute veggies in olive oil until tender, then throw in the last three ingredents and saute until warm. (So fast and easy!)
Of course everybody has there favorite toppings, we like to take sour cream, pico de gallo, avocado, lettuce, cheese and attempt to stuff it into a tiny little taco shell on top of the taco 'meat'...then laugh as it explodes upon first bite!
Hope you enjoy this supper healthy and low fat version of a staple meal.
*Tip - to keep your taco mixture from drying out I leave the lid after adding final ingredients.
Sorry I haven't posted in a while, I'll try to make up for it this week.
To briefly re-cap the week...I've been keeping up on the Tacoma half training. I wish I could figure out how to post my training schedule...I'm basically doing two miles three days a week right now with cross training thrown in were it fits. I'm feeling good about it, but still nervous about the impending increase in weekly mileage. And now for the sad news...the Seahawks are out. They wore themselves out in the first five minutes. 20-42, it was shamefull. Thanks Pollard!! Grrr...
...mind you this is a team with no running game...(sigh)
Maybe it's because the first time I heard about protein it was in an academic setting, but I've never understood the protein crisis. "You need more protein." "Where are you getting your protein?" I just shake my head...and don't get me started on Atkins. No just your heart, but your kidney and bone health. The average American consumes over 100 grams of protein a day, at best this is double what is needed. More realistically it is 3-4 times what the body needs. Even the most devout vegan easily gets more protein than they need. Perhaps it is due to a lack of information of where you get protein. Of course we instantly think cows, but did you know that nuts, seeds, dairy, grains and beans and veggies all pack a protein punch? Brussel sprouts, who knew?
Here is a useful link if you are interested in learning more.
http://www.americanheart.org/presenter.jhtml?identifier=11234
Who knew?? Creamy Zucchini Soup...TDF! I made this for dinner last night with a salad and garlic bread and we both loved it. Souper (yuk-yuk) fast and easy too!
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