Ingredients
2 tbsp veg oil
1/2 small red onion, minced
1 1/2 pounds ground beef
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp salt
1 1/2 cups tomato sauce
10 flour tortillas
Toppings
1/2 small head lettuce, shredded
1 cup Monterey Jack cheese, shredded
1 small red or yellow pepper, sliced
1 cup canned black beans, rinsed
salsa and guacamole
1 sliced avocado
1 tomato, chopped
1 cup sour cream
4 seeded and sliced fresh jalapenos
To make beef filling, heat oil, saute onion until soft and add ground beef and cook. Drain. Add garlic, chili powder, cumin, coriander, salt and tomato sauce. Cook, stirring occasionally over low heat for 10 minutes.
You know to to assemble tortillas, right? Geesh.
Monday, November 4, 2013
Lemon Squares
From Beat This! by Ann Hodgman
Crust
1 cup all-purpose flour
8 tbsp unsalted butter, cut into 1/2 slices
2 tbsp sugar
2 tsp grated lemon or lime zest
pinch salt
Filling
1 1/2 cups sugar stirred together with 3 tbsp all-purpose flour
1 1/2 tbsp grated lemon or lime zest
3/4 cup fresh lemon or lime juice
3 large eggs
3/4 tsp baking powder
Preheat the oven to 375. Butter an 8 inch square baking pan.
Crust: Place all ingredients in a food processor. Process until mixture begins to form a ball. Pat the mixture into the bottom of the prepared pan and bake for 15-20 minutes or until a pale golden all over. Take the crust out of the oven and turn down to 350.
Filling: Clean the food processor and place all the filling ingredients inside. Process until very smooth. Pour into partially baked crust and bake for 20-25 minutes or until the filling is set and beginning to brown around the edges.
Allow to cool, then chill well in the fridge.
Crust
1 cup all-purpose flour
8 tbsp unsalted butter, cut into 1/2 slices
2 tbsp sugar
2 tsp grated lemon or lime zest
pinch salt
Filling
1 1/2 cups sugar stirred together with 3 tbsp all-purpose flour
1 1/2 tbsp grated lemon or lime zest
3/4 cup fresh lemon or lime juice
3 large eggs
3/4 tsp baking powder
Preheat the oven to 375. Butter an 8 inch square baking pan.
Crust: Place all ingredients in a food processor. Process until mixture begins to form a ball. Pat the mixture into the bottom of the prepared pan and bake for 15-20 minutes or until a pale golden all over. Take the crust out of the oven and turn down to 350.
Filling: Clean the food processor and place all the filling ingredients inside. Process until very smooth. Pour into partially baked crust and bake for 20-25 minutes or until the filling is set and beginning to brown around the edges.
Allow to cool, then chill well in the fridge.
Apple Crisp
From Beat This! by Ann Hodgman
4 generous cups peeled, cored, sliced apples
1 tbsp fresh lemon juice
1 tsp cinnamon mixed with 1 tsp sugar
1 cup dark brown sugar, packed
3/4 cup all purpose flour
8 tbsp unsalted butter, softened
1/8 tsp salt
Preheat oven to 375. Butter a 9 by 5 loaf pan.
In a large bowl, toss the apple slices with the lemon juice and cinnamon sugar.
In a small bowl, blend the brown sugar, flour, butter and salt together - first with a pastry blender and then with your hands.
Put the apple slices into the loaf pan. Press the topping over them. Bake for one hour.
Serve with heavy cream.
Serves 4 to 6
4 generous cups peeled, cored, sliced apples
1 tbsp fresh lemon juice
1 tsp cinnamon mixed with 1 tsp sugar
1 cup dark brown sugar, packed
3/4 cup all purpose flour
8 tbsp unsalted butter, softened
1/8 tsp salt
Preheat oven to 375. Butter a 9 by 5 loaf pan.
In a large bowl, toss the apple slices with the lemon juice and cinnamon sugar.
In a small bowl, blend the brown sugar, flour, butter and salt together - first with a pastry blender and then with your hands.
Put the apple slices into the loaf pan. Press the topping over them. Bake for one hour.
Serve with heavy cream.
Serves 4 to 6
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