Serving Up {Tacos}: Crispy Black Bean Tacos with Crumbled Feta

I don't consider myself a "food blogger".  This is a hobby and it's quite a few rungs down on my priority list should push ever come to shove.  But with that said, if there were any question I think this past week would prove that I will never be anything more than a want-to-be....I ran out of sugar (completely) and my oven broke.  What kind of food blogger let's that happen?  Obviously me - the not-a-food-blogger :)

The sugar issue was resolved by my hubby making a grocery store run for me.  Unfortunately the oven issue was not as easily repaired.  Without a working oven, I found myself tweaking the menu plans I had lined up with some recipes that could be prepared completely on the stove top.  Today's recipe was one of those stove top recipes and it came together SO quickly.  Truthfully less than 20 minutes start to finish!  So give this recipe bonus points for being quick, for not using the oven and for being completely vegetarian - a great recipe to have on hand!

One Year Ago: Pear Pecan Muffins

CRISPY BLACK BEAN TACOS WITH CRUMBLED FETA     
(recipe from "Spilling the Beans" Cookbook)
printable version

1 19-ounce can black beans, rinsed and drained
1/3 cup salsa
1 green onion, chopped
1 tsp. chili powder
1/2 tsp. cumin
salt to taste
2 cups coleslaw mix or finely chopped cabbage
1/3 cup chopped cilantro
2 Tbs. mayo
1 Tbs. lime juice
8 small corn or flour tortillas
1/2 cup crumbled feta cheese

In a small bowl, roughly mash the black beans with the salsa, green onion, chili powder, cumin and salt.
In another bowl, toss the coleslaw with the cilantro, mayo and lime juice.

Heat a drizzle of olive oil in a heavy skillet set over medium heat.  Divide the bean mixture among the tortillas and then told the tortillas in half; add 2 to the pan at a time and cook until golden brown on each side, adding more oil and flipping as needed.

Remove from pan, add coleslaw mix, feta cheese and additional fresh cilantro if desired.

Serving Up {Salad}: Green Feta Salad

I love green salad!  It seems like there are endless possibilities and combinations out there.  I hosted a dinner at our home recently and the family joining us had some specific dietary restrictions.  As such, I was searching for some recipes on the internet that met their restrictions.  I wasn't specifically looking for a salad recipe, but in my search for other recipes, I stumbled upon this recipe and thought that I would welcome a new green salad recipe.  I am so glad that I did.

This recipe is very simple.  You could add additional add in's, but we kept it simple and it was a hit.

One Year Ago: Orange Tortilla Soup
                         Chicken Tikka Masala

GREEN FETA SALAD     
(recipe from allrecipes.com)
printable version

4 Tbs. olive oil
2 Tbs. white wine vinegar
1 Tbs. dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
1 pinch sugar
1 tsp. fresh parley, chopped
1 tsp. fresh lemon juice
2 cloves garlic, minced
1 avocado, peeled pitted and cubed
4 cups mixed salad greens
1/2 cup sliced almonds
2 ounces feta cheese, crumbled

In a medium bowl, whisk together the olive oil, vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic.  Add the avocado, and stir to coat with the dressing.
Just before serving, place salad greens in a large bowl.  Add the avocado's and dressing and toss to coat.  Sprinkle with sliced almonds and feta cheese over the top.

Serving Up {Entree}: Spinach Pie

I hate it when I'm at a loss when I write and, yet, as I begin to type this post I realized that I don't even know how to categorize this recipe.  Frustrating!  It may have "pie" in the title, but this is not something you would serve a'la mode.  It also has "spinach" in the title but the butter content alone negates it from being labeled a vegetable.  I do, however, think you could venture as far as to consider it a "brunch" entrée - think of it as a variation on quiche.

I first sampled this recipe on Christmas Eve.  My mother-in-law put together a 'Night in Bethlehem' and, with the help of my sister-in-law, created a lavish meal including roasted vegetables, nuts and dried fruit, salad and this Spinach Pie.  Blankets were spread on the floor as we ate a meal intended to represent the time period of the Savior.  The evening was delightful and touching, but among many fond memories are the memories of this delicious dish!  I've made this recipe three times already since.  Something about that feta cheese keeps me coming back!  Yum!

I will pass along one tip.  I usually avoid any recipe that calls for fillo dough because I think it is so difficult to work with.  My past experiences include it tearing and drying out and crumbling.  Ugh!  But I am guilty of freezing my packages of fillo dough.  My sister-in-law suggested refrigerating the dough and not freezing it.  It made all the difference for me.  I am no longer scared of fillo dough.  Bring it on!

SPINACH PIE     
(recipe from Sheri D.)
printable version

14 sheets Fillo Dough
10 oz. package frozen, chopped spinach
12 ounces cottage cheese *
8 ounces cream cheese *
4 ounces crumbled feta cheese
1/2 tsp. dried dill weed
2 scallions
1 medium onion
2 Tbs. vegetable oil
1/2 cup butter
1 large egg
1/2 tsp. black pepper

Chop the onion and thinly slice the scallions.  Saute in vegetable oil at medium heat until tender and golden.  Drain the spinach and squeeze dry.  Thoroughly mix the onions, spinach, cheese, dill, pepper and egg in a large bowl.  Melt and clarify the butter.  Brush the bottom and sides of a 13"x9" baking pan with butter.  Using 7 fillo sheets build a stack in the bottom of the baking pan by brushing half of each fillo sheet and folding in in half.  Spread the spinach and cheese mixture evenly over the fillo in the baking pan.  Cover the mixture using 7 fillo sheets in the same manner used to create the base.  Thoroughly butter the top layer, especially the edges.
Bake for 45-50 minutes or until golden brown in a 375 degree preheated oven.
Let it stand for 10 minutes before cutting for easier serving.  Cut into squares or triangles using a sharp knife.

* the recipe calls for low-fat cottage cheese and light cream cheese, so if you are into that I think you are safe to substitute.  I don't believe in "low-fats" and "lights" so I use the REAL stuff and the results are fabulous!  No guilt here!

Serving Up {Salad}: Strawberry Spinach Salad

If I had to choose just one of my favorite salads to eat for the rest of my life, this would make the cut into at least the final three.  It is really that good!  When strawberries are in season I have been known to eat this for lunch everyday for a week or more, and have never tired of it.  In fact, after a week of eating it I will still salivate as the clock nears noon and I begin to think of eating it again.

This salad is just one of many terrific recipes that can be found over at the Sister's Cafe - one of my favorite food blogs!  It pairs spinach, strawberries, feta and pine nuts with a delightful lemon & Dijon dressing.  Not only is it delicious, it is beautiful and would be a gorgeous accompaniment to any Easter brunch.

 

STRAWBERRY SPINACH SALAD     Pin It
(recipe from The Sister's Cafe)
printable version

Dressing:
3 Tbs. fresh lemon juice
3 Tbs. sugar
1/2 Tbs. Dijon mustard
1/2 Tbs. grated lemon rind
1/4 cup canola or light olive oil

Combine all the ingredients in a blender.  Continue to pulse until the mixture is combined, thickened and the sugar is dissolved.

Salad:
3 cups fresh spinach
1 cup fresh strawberries, sliced
1/2 cup toasted pine nuts
Feta Cheese, to taste

In a large bowl, toss together the spinach, strawberries, nuts and feta.  Toss with enough dressing to coat.