Do not let the long name of these tacos fool you - these are the most delicious and easiest to make tacos ever - hubby declared "restaurant quality." They came about because I saw a recipe that was really complicated, required that you make your own Thai chili sauce, lots of pineapple, etc. So I just took what I thought would be best and made these oh so easy tacos.
Only 6 ingredients needed....I only see five you say...well, that is because I forgot to put in the avocado slices until I had already taken the photos, so pretend you see an avocado in the photo!
1. Shredded cabbage - I bought a bag that was already shredded
2. Corn tortillas
3. Coconut Milk
4. Thai sweet chili sauce
5. Shrimp (I used large) cooked or uncooked, tails removed
6. Avocado, sliced
First thing that I did was to spray a grill pan and add the shrimp - if the shrimp are already cooked (mine were) you do not want to cook them just reheat them( if you cook them again they will become like rubber) let them warm on one side, turn them over and turn the heat down as far as it will go. If they are raw do the same thing but take longer.
The next thing to do is to put some of the Thai sweet chili sauce (available in regular grocery stores in the Asian food section) in a bowl (the amount will depend on how many tacos you are making) then add a couple of dollops of coconut cream. Coconut cream is created when you chill a can of coconut milk - I just put the can in the fridge overnight - the cream will separate from the coconut water and you can just dip your spoon in the can and get the cream. I actually made these twice and just put the can in the fridge in a plastic bag. The second time it had become a little creamier but I was still able to get the cream. Mix the chili and the coconut cream together.
Pour some of the cream/Thai sweet chili sauce into the shredded cabbage - not too much but enough to cover all the cabbage.
Take some of your leftover sauce pour over your warm shrimp and mix well.
It only takes 35 seconds in a tortilla warmer in the microwave to heat the corn tortillas and make them soft - then add some of the shredded cabbage, top with the shrimp and add avocado slices on the sides of the shrimp. I served with some left over rice and beans and Sriracha hot sauce - which hubby used sparingly but said it was nice to have the added zip. Personal preference.
I cannot tell you how fast these come together and how easy - the shrimp cooks or re-heats in minutes, the tortillas are steamed not fried (if you do not have a tortilla warmer just cover them with a cotton kitchen towel and heat in microwave) the cabbage is already shredded and the sauce is a combination of two items already prepared. The only thing you need to do out of the ordinary is to chill the coconut milk. If you are in a big hurry and don't have time to make some rice and beans - stop by your favorite Mexican restaurant and get an order of rice and beans to go.
I was not going to blog this but Hubby encouraged me to do so and ask that I remember to make these again. They are very high in protein especially if they are pared with beans and rice, low in fat and the coconut cream has 70 calories in 1/3 cup. The sweet Thai sauce probably has more sugar than a nutritionist would like but hey - they make the meal and the avocado is good fat. Another plus is that you don't have to be in a hot kitchen now that it is summer, especially if you purchase the rice and beans. All good.
Resource
All ingredients are available at your local supermarket, Walmart, etc.
Recipe adapted from Closet Cooking
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I have a recipe in mind for a little family get-together on Sunday and I needed some apple-chipotle jam or jelly - so decided to make a batch yesterday.
First things first - moseyed over to the The Graphic's Fairy and found this beautiful apple graphic and then I cut out the pepper on another graphic - feel free to use this label if you like but I will put the link to TGF below so you may easily find both of the graphics.
Really a very simple recipe -five ingredients, pure apple juice, pectin, chipotles in adobo and apple cider vinegar.
Recipe calls for 3-4 diced chipotle peppers seeds removed if you don't want your jelly/jam too hot. I love the flavor of these chiles but they can pack a lot of heat so I prefer to just split them open and remove all the seeds.
As you can see there are a lot of seeds in each pepper.
The recipe does not call for straining the jam but I strained it so that I could divide the chiles equally between the jars - while they are cooling you need to turn them over every few minutes to distribute the chiles in the jam. Once they start to jell the diced pieces of chiles will be set in the jam.
One last turn, I think...
Cooled and set - add the label and you are done!
Apple-Chipolte Jam Recipe
Ingredients:
1-2 Tbls minced chipolte chiles in adobo sauce (3-4 whole chiles)
2 cups apple juice
6 1/2 cups sugar
1 cup cider vinegar
1 box of dry fruit pectin, such as Sure-Jell
Directions:
If you want to reduce the heat in your jam remove the seeds from the chiles, either way finely dice them.
Then add all of the ingredients to a large pot (except the pectin) stir and simmer the mixture over medium heat until the sugar is clear and all combined, stirring gently, should take about five minutes, skim off foam if necessary.
Stir in the dry pectin and stir to combine, bring to a boil and boil for two minutes.
Pour into sterilized jars and close the lids. About every ten minutes turn the jars over and occasionally shake them. Let them cool and then add the labels.
Yield: 6 - one cup jars
Cooks Notes: This recipe has a LOT of sugar but remember this is not for slathering on biscuits (well, I guess you could) but is more like a savory condiment. I will probably give all but a couple of these as gifts to folks. Also the recipe said the yield was six one cup jars and I filled all six of mine and had enough leftover to pour into a larger jar. I am going to put a link below to "The Saucy Jalapeno" site as I found a more savory (and much less sugar recipe) that sounds awesome but I still wanted to make this one for our BBQ on Sunday. What are we serving? Hint - it's a bison burger!
Resource
Apple graphic, The Graphics Fairy
Chili graphic, The Graphics Fairy
More Savory Recipe, The Saucy Jalapeno
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Morel mushrooms have a very unique, savory taste - and oh so good. Having lived in the Sierra Nevada mountains of California for years we knew of them but they were very hard to come by because they are so valued by restaurants (particularly those featuring French cuisine) that the foresters would pick brown grocery bags full of them and by the next day they would be on the menu of fine restaurants in San Francisco and Napa. Right now you can look online at Food World and they are selling a pound of dried morels for $448.25.
Since moving to Idaho we keep a keen eye on a fruit stand on State street in the spring, because we know that if it is a good morel year, they will be putting out their sign.
Because of all the forest fires in the West in the past few years morels have been more available than usual - they tend to grow like crazy after fires and have a wonderful smokey taste. Hubby and I hope to get a Forest Service permit next year and make a day of it out hunting for morels. Education is the most important thing when hunting for any mushroom - morels have a unique shape but there is a poisonous mushroom called a "false morel," and before you go out hunting you need to know the difference.
This year our supplier had "regular" and "Blondie's." Blondie's were new to us and $3 more per pound and according to the salesperson they have more flavor. We opted for what we knew.
A very simple process of washing them, slicing them in half and layering them in the dehydrator.
Oh my gosh there are no words to describe what it smelled like in our house as these were drying, like you had just cooked the best thing in the world in your kitchen.
Well folks this is what you get when you dry three pounds or $60 worth of morels. Having said that worth EVERY penny. A half ounce will make a soup that is memorable, reconstitute two or three of them to add to any dish that has mushrooms, add them to rice and risotto dishes, stews, soups, etc. They are just wonderful.
Resource
Morels, the forest, some very special gourmet groceries
Dehydrator, Ronco FD1005WHGEN 5-Tray Electric Food Dehydrator
Curious Morel, The: 4th Edition Curious Morel, The: 4th Edition
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