Tag: avocado

What happened to What’s in the Box? and, a recipe for tacos

I’ll tell you what happened.

I couldn’t keep up.

and then I went on vacation.

and then, I thought, those posts just didn’t seem that interesting to me anyway.

So I ditched the weekly updates on what arrived in my box of deliciousness and opted to spend the time eating said deliciousness instead.  What has resulted is perhaps one of the most culinarily creative summers I’ve had to date, and a REALLY conscious effort to not let anything go to waste.  Once you’ve weeded carrots with your own hands you’ll never let them turn flimsy and brown in the fridge again.

So now comes that point in the post where I share a recipe, and although I can’t take credit for the nifty taco shell because I saw it on The Garden Pantry‘s Facebook Page and had to try it.  The rest?  Leftovers.

Lauren’s Leftover Taco Night

Ingredients:

  • Corn tortillas (make sure they are good quality and extra soft)
  • 1/2 lb. Ground Turkey
  • 1/2 packet taco seasoning
  • 1 onion, diced
  • shredded cheese
  • sour cream
  • avocado
  • cilantro
  • lime
  • whatever veg is in your fridge: I used lettuce, scallions, cherry tomatoes

Directions:

Pre-heat oven to 375 deg-F.  Using a muffin pan turned upside down, press tortillas into the notches and spray with cooking spray.  Bake 10 minutes for cute little crispy taco shells.

Brown the ground turkey in a skillet coated in non-stick cooking spray over medium high heat.  Add the taco seasoning and diced onion and cook until onion is soft and translucent.  Place turkey aside on a plate covered in paper towel to drain oil.

Prepare your tacos in the shells.  with the meat on the bottom.  Add your toppings, squeeze some fresh lime juice over the top, and pour yourself a margarita.

 

Avocado + Cilantro = Love

Any recipe that includes cilantro, avocado, and salsa instantly makes it to the top of my list.  This one from Weight Watchers is very nice if you don’t mind a little kick in your dip.  I don’t mind.

Creamy Mexican Dip

Ingredients:

1 C. plain, fat-free yogurt

1/2 C. salsa (I used salsa verde, but any kind will do)

1/2 avocado, sliced

1/3 C. cilantro

1/4 C. red onion, chopped

1/2 tsp. ground cumin

1/2 tsp. salt

Directions:

Blend all ingredients in a blender until smooth.  Garnish with more cilantro and onion, and diced or sliced avocado.

Serve with tortilla chips, or as a sauce to use in place of sour cream.  I used some of it as a topping for chicken tacos last week and it was delicious.  You can also add some drained, canned black beans to make it a sturdier, more filling appetizer.

On Ravenswood

I’ve got Portage Park on the brain as we prepare for home ownership in a new neighborhood, but I think it’s important to take some time to reflect on the great years we’ve spent in Ravenswood. Being in a slightly undiscovered area of the ‘wood we’ve had the privilege of being walking distance from Lincoln Square, Andersonville, and the heart of the neighborhood, but tucked away in a little quiet corridor where yuppies and puppies are scarce and upscale, overpriced restaurants are non-existent. Here’s what I think I will miss the most about my block:

  • Garcia’s
  • The nice Indian guys at the little liquor store
  • Garcia’s
  • The odd demographic on the block of latinos, lesbians who can’t afford A-ville, and millionaires with babies
  • The Crafty Beaver around the corner
  • Three full store-fronts of knitting yarn. Actually, strike that. Arcadia just closed and I can’t say I’m all that surprised because, come to think of it, there was not very much yarn in there for three store fronts and the ladies were mean. But since neither impacts their new business plan as an online store, I wish them all the best.
  • and, Garcia’s
So long, old pal. You may be seeing me anyway from time to time, if for no other reason than to secure a late night burrito the size of my head with extra avocado. mmm.
—
** You may not think this directly relates to the primary content of this blog, but fear not. Ravenswood is an inspired neighborhood of forward-thinking urbanites who cherish their neighborhood gardens, green home design, and post-industrial flair. It is a place where you can walk safely through alleys and find raspberries, pole beans and roses growing freely. It is the people of this great place that inspire me to grow things and make things and cook things and I will miss it. However, we are on to the next chapter of our lives, to a place where I don’t have to keep my bikes in my bedroom or ask my land lady if I can put a compost bin in my yard.