What a great weekend, even with storms that made me wonder if winter was still with us. I enjoyed cooking with my son. He has always been a pleasure to cook with but as he grew so has his skills in the kitchen and I now wonder if the student has surpassed the teacher.
For a nice Saturday dinner we made these awesome veggie tacos, spanish rice and fresh salsa. Keep in mind you can change it up by substituting the veggies or peppers. This is just what I had on hand.
The Tacos wont take long so have your rice cooking and your salsa done before you start them.
1 cup Rice
2 cups of liquid total (1 3/4 cup veggie broth, 1/4 cup tomato sauce)
2 cloves of garlic diced
1/2 small onion diced
1 small green chili
1-2 Tablespoon of oil
cumin,chili powder salt and pepper to taste
In medium sauce pan add oil then sauté rice, garlic, onion and chili until brown and Liquid and seasoning. Reduce heat cook about 20 minutes.
Zucchini, yellow (summer) squash sliced
Yellow and green chili pepper sliced
Portabella mushrooms (large and small) sliced
1-2 Tablespoon coconut oil
5 garlic cloves
(seasoning to taste with cumin, salt, black and red pepper)
White or yellow corn tortillas
In skillet add oil then squash, garlic, onions and seasoning then sauté add the mushrooms last. When veggies are done spoon on the tortillas top with salsa
1 Jalapeno pepper ( If you want to lower the heat remove seeds)
2 Green and yellow chilies
3 garlic cloves
1 small white onion
lime juice and olive oil (this is to taste as well)
Cilantro, salt and pepper to taste
Cut pepper, chilies, tomatillo,onion, garlic, cilantro then put them in food processor then add lime juice salt and pepper.
I don’t think this is hot but it adds a nice flavor and to the tacos.