ML Interest Tag: cumin

Slow Cooker Ground Beef Tacos

by Erin Lem

Did you know that homemade taco seasoning is as easy to make as heading to the store and buying the packet yourself? Take it from food blogger and mom of two, Amy of Wholesomelicious who makes her own taco seasoning for these slow cooker ground beef tacos. The best part? After mixing everything in the crock pot, dinner is ready in a mere 4-6 hours!

Serves 4

Ingredients:
2 lb Organic Grassfed ground beef
½ cup chopped white onion
1 cup chicken broth
5 tbsp tomato paste
For the Seasoning:
1 tbsp Chili Powder
3 tsp cumin
2 tsp paprika
2 tsp ground coriander
2 tsp minced garlic
1 tsp oregano
1 tsp salt
1 tsp chipotle powder (optional)
¼ tsp Cayenne Pepper (optional)

Method:
1. Mix the ingredients for the taco seasoning in a small bowl.

2. Add ground beef to your slow cooker. Top with onions and tomato paste. Mix in the Spices. Finally add in chicken broth.

3. Stir the mixture around to coat most of the meat.

4. Cook for 4-6 hours on low heat.

5. Serve with your favorite tortillas, and any other taco toppings.

Do you ever make your own taco seasoning? What did your family think of this recipe? Tell our community in the comment section below.

Amy who blogs over at Wholesomeilicous is a foodie, busy mom of two, wife and nutritionist. Visit her blog for more great family meal ideas that are simple and delicious. And, don’t forget to follow her on Facebook for even more great updates.

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Lentil & Sweet Potato Tacos With Cilantro Lime Sauce

by Veggies Don't Bite

Tacos don’t have to be piled high with meat or fish. Even those following a vegan diet can get in on the taco fun thanks to this recipe from Veggies Don’t Bite. The filling is sweet and smoky, and the entire dish is vegan, gluten-free and refined sugar-free. Read on for the scoop.

Makes 8 generous sized servings

Ingredients:

Filling:
2 cups precooked lentils
2 cups chopped sweet potatoes
your favorite cooking oil for roasting/sautéing (or use veggie broth if avoiding oil)
1 cup chopped green onions
Himalayan pink salt, cumin and smoked paprika to taste

Toppings:
corn (frozen or fresh)
shredded cabbage
avocado

Cilantro Lime Sauce:
1 package silken tofu (or for non vegan use about 1 cup greek yogurt)
1 cup fresh cilantro
juice of 1 lime
1 tablespoon red wine vinegar
1 teaspoon garlic powder
Himalayan pink salt to taste
corn or sprouted wheat tortillas

Method:
1. Prepare sweet potatoes and chopped green onions by either pan sautéing over medium heat or roasting on a parchment lined baking sheet at 400 with oil (or veggie broth), salt and smoked paprika. Once soft, remove from heat. Put lentils in a bowl and warm slightly in microwave. Add cooked sweet potatoes and mix well. Add cumin, and more salt and smoked paprika to taste. Set aside.

2. Prepare your toppings by warming up corn, dicing avocado and cleaning shredded cabbage. Warm up tortillas.

3. Make sauce by putting all ingredients in a food processor, blender or high speed blender and blending until smooth.

4. Assemble your tacos by putting a few spoonfuls of filling on a tortilla, then adding toppings and drizzling sauce over the top. Enjoy!

What type of veggie tacos have you made? What are your favorite ingredients? Share a comment with other foodie moms and dads below.

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

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Fish Tacos

by Erin Lem

Skip the battered fish tacos and try these fresh tilapia tacos instead from food blogger, Marissa of OMGFood. You’ll say, “OMG this is so good” after taking a bite. Read on for the full step-by-step recipe.

Ingredients:
2 tilapias, about 1lb
2 tablespoons extra light olive oil
juice from half a lemon
½ teaspoon kosher salt
1 teaspoon coriander
1 teaspoon cumin
½ teaspoon cayenne pepper (optional)

Toppings:
8 corn or flour tortillas*
shredded cabbage
red onion, finely chopped
cilantro leaves (optional)
lime wedges (optional)

Good to know: Warm your tortillas by preheating a small skillet over medium heat. Place a tortilla in the pan one at a time for 30 seconds to a minute per side; until the tortillas are soft and warm. Set aside in a tortilla warmer or foil covered plate until ready to use (I warm my tortillas as the fish is cooking).

Method:
1. Combine olive oil, lemon juice, and spices in a small bowl and whisk until well blended.

2. Place the fish in a large bowl or ziplock and coat with the dressing. Let it marinate for at least twenty minutes or up to two hours.

3. Preheat skillet over medium-high heat.

4. Add fish to skillet and cook three minutes per side. Discard the remaining marinade.

5. Shred the fish with a fork.

6. Assemble tacos with toppings. Enjoy!

Do you have a favorite type of fish for fish tacos? What do your kids think of this recipe? Leave a comment below!

For more fantastic recipes visit Marissa’s blog, OMGFood and don’t forget to follow this Boston write and foodie on Facebook by clicking here. 

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Easy Green Chile Stew

by Erin Lem

For a dish that’s versatile enough for dinner or breakfast check out this low-carb stew from food blogger Kim of Mom, Can I Have That? Whether you decide to add a fried egg or not, your kids will love the tasty flavors of this dish that doesn’t require many ingredients or steps (thanks food processor!).

Serves: 8

Ingredients:
2 pound pork loin, cubed
2 teaspoons ground cumin
1 teaspoon chile powder, optional
¼ of an onion
2 small garlic cloves
1 27 ounce can, whole Hatch green chilies
3 tablespoons oil
2 cups water

Method:
1. Heat oil in a big frying pan and brown the cubed pork loin.

2. Chop the onion and garlic. Open the can of chilies and process with the onion and garlic in a food processor until the chilies resemble a thick chunky paste. Pour the puréed chilies, and their juice from the can, over the browned pork.

3. Add the two cups of water, cumin and chile powder. DO NOT ADD ANY SALT – YOU WILL BE SORRY – WAIT UNTIL THE VERY END. Stir and turn pan down to medium-low to low heat. Simmer several hours until the chilies cook down and the pork is tender. I keep adding a little water up until the last hour of cooking. You don’t need to add chicken broth for flavor or the green chile stew will be too salty. It will be very flavorful just by adding water.

4. Ladle into a bowl and top with a fried or poached egg.

Have you ever cooked with green chilies? Tell us if you’ll try out this dish in the Comments below.

Looking for more great family recipes? Check out Kim’s food blog, Mom, Can I Have That? for tasty low-carb recipes your family will love.

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Phoney Baloney! Vegan & Vegetarian Restaurants Your Kids Will Love

by Amy Bizzarri

Getting kids to eat their greens is easier said than done (by now they know broccoli isn’t a mini tree). But some Chicago restaurants make it a snap, and get families out of food ruts. Vegetarian and vegan eateries hide in plain sight in Lincoln Park, Oak Park and beyond. If your kids are meat-free or you want to dabble in a new diet, check out these spots that serve everything from cupcakes to cookies, soups to sandwiches, and all the greens in between.

photo: The Chicago Diner

The Chicago Diner
The Menu: Vegan, with gluten-free options available.

Order It: There’s usually a wait to sit down at this spot, which claims to be “meat free since ’83.” It’s a classic diner — but no greasy spoon. Everything has a healthy, vegan twist. Mac and Cheese is an eternal kid favorite here, but grown-ups appreciate the famous Radical Reuben, a sandwich packed with corned beef seitan, onions, peppers, sauerkraut, vegan cheese and Thousand Island on marbled rye. Kids and adults agree that The Chicago Diner’s hand-blended shakes are to die for, and with flavors such as Peanut Butter Cookie Dough and Carrot Cake, they are far too sinful to pass up.

Insider Tip: “My son loves Chicago Diner’s brunch,” shares local mom Marla Rose, founder of Vegan Street and Chicago’s Veganmania foodie fest. Served daily until 3 p.m., this smorgasbord wows guests with cruelty-free faves, including vegan cinnamon rolls, chilaquiles, biscuit and sausage gravy, and even country fried (seitan!) steak.

3411 N. Halsted St.
Lakeview
773-935-6696
&
2333 N. Milwaukee Ave.
Logan Square
773-252-3211
Online: veggiediner.com

photo: Ground Control via Kelli A. on Yelp

Ground Control
The Menu: Vegetarian/vegan, with gluten-free options available.

Order It: When you’re not busy ogling the adjacent event space and art gallery, eye up the robust menu. You’ll find all your favorite sandwiches, and we promise you won’t miss the meat. Burgers replace beef with beets and are stacked with provolone, housemade pickles, tomato, onion, arugula and a new take on burger sauce. The Po’ Boy takes center stage with its baby portobello breaded in a flavorful crispy batter, pickled red onion and cabbage, tomato, spring greens and spicy garlic mayo. Order the Avocado Pineapple Salad on the side for a sweet and savory mix of greens, or go with a classic plate of crispy fries.

Insider Tip: Ground Control’s Tofu “Wings” are just as sweet and spicy as the real deal, and are served with ranch or Asian BBQ Style with pickled daikon and carrot. Save room for the rotating, seasonally-inspired menu of vegan desserts.

3315 W. Armitage Ave.
Logan Square
773-772-9446
Online: groundcontrolchicago.com

photo: Arya Bhavan

Arya Bhavan
The Menu: Vegan, with gluten-free options available.

Order It: In the heart of Chicago’s “Little India,” the casual and warm Arya Bhavan has a long list of Indian favorites are all deliciously vegan. Start with samosas and move on to Palak Panner, fresh organic spinach and pan-seared vegan cheese seasoned with cumin, onion, cinnamon, cardamom and garam masala spices; or Chana Masala, sun-dried chickpeas seasoned with cumin and fresh onion, sautéed and topped with tomato gravy. A less-adventurous but no less tasty kids’ menu features pizza made with naan and tempura-battered veggie nuggets.

Insider Tip: Even if your kids are anti-avocado, the avocado ice cream is guaranteed to turn them onto the heart-healthy fruit.

2508 W. Devon Ave.
West Rogers Park
773-274-5800
Online: aryabhavanchicago.com

photo: Munch

Munch
The Menu: Vegetarian/vegan

Order It: A cozy local eatery with heart, Munch makes vegan food accessible and desirable. Everything is homemade with an emphasis on fresh and local ingredients. Kids appreciate the “Beef” Nachos Supreme: crispy corn tortilla chips topped with seitan “chorizo,” queso fresco, guacamole and sour cream. You won’t even notice that the bacon is fakin’ in the BLT. Seven salads topped with housemade dressings are full of crunchy veggies.

Insider Tip: The weekend brunch, served Saturday and Sunday from 10 a.m.-2 p.m., features stacked cornmeal pancakes and a signature Hippy Hemp Seed Breakfast Salad that will fuel you for a groove day of fun. Also, good to know: Munch is BYOB and cash only.

104 N. Marion St.
Oak Park
708-848-4226
Online: munchrestaurant.net

photo: Soul Vegetarian

Soul Vegetarian 
The Menu: Vegetarian/vegan

Order It: Southern and soul food gets a veggie-friendly makeover at this revered South Side eatery. Start with a basket of battered and fried cauliflower and mushrooms. The BBQ Twist Platter is best ordered with a side of greens. You’ll want more than one slice of the many vegan-friendly Southern-style cakes and pies, especially the coconut cake and sweet potato pie, which are beyond decadent.

Insider Tip: The tastiest part of this mainstay comes in a glass: Step up to the in-house Eternity Juice Bar for a Banana Moon or Peanut Butter Surge shake.

203 E. 75th St.
Greater Grand Crossing
773-224-0104
Online: originalsoulvegetarian.com

photo: Native Foods Cafe West Loop

Native Foods Café
The Menu: Vegan, with gluten-free options available.

Order It: This fast-casual mini empire is a great place to take kids. The menu offers all the standards: nuggets, mac and cheese, mac and marinara and “chicken” quesadillas — all of which are served meat-free and with your choice of steamed brown rice, steamed seasonal veggies or seasoned fries. If you’re craving a burger, give the Oklahoma Bacon Cheeseburger a try: Seitan takes a cruelty-free stand with melted vegan cheddar, caramelized onions, crunchy battered dill pickle chips and crispy ‘bacon’ rounding out the flavors.

Insider Tip: A rotating menu of daily sandwich specials includes a free side; add a cup of the daily soup for $1.95.

Six locations across Chicagoland
Online: nativefoods.com

What is YOUR favorite vegetarian or vegan restaurant? Shout about it in the Comments!

— Amy Bizzarri

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Crock Pot Pulled Pork Tacos

by writerredtri

Keep your dinner routine hassle-free with these slow cooker pulled pork tacos. Created by Leah Singer of Leah’s Thoughts (she’s also Red Tricycle’s San Diego Editor), these pulled pork tacos can be prepped in the morning and by evening they’re ready to serve. Pick up toppings like cheese, salsa, lettuce or avocado and let your kids create their own.

Ingredients:
1 – 11/2 pound pork tenderloin or shoulder
1 cup chicken stock
Juice of one orange and/or lime
1 teaspoon garlic powder
1 teaspoon cumin
salt and pepper

Method:
1. Throw that piece of meat in the crock pot and add chicken stock, juice of one orange and/or lime, garlic powder, cumin, salt and pepper.

2. Then cover the crock pot and let it cook on high for six hours. At that point, turn the heat to low and let it sit another hour. You’re basically trying to get the meat to the point where it can easily be shredded with a fork.

3. To assemble the tacos, use small corn/flour tortillas as the base, then top the meat with pico de gallo, mashed avocado and queso fresco cheese.

Will you use your slow cooker this week?

Leah Singer is a freelance writer and a practicing speechwriter. She shares many family-friendly recipes, as well as stories of motherhood, craft ideas, writing, and other such topics at Leah’s Thoughts. Read more about Leah at: leahsthoughts.com.

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Beef and Pinto Bean Chili

by scott wardell

Warm up with a bowl of chili. This recipe is chock full of protein and veggies to keep your family energized and healthy this winter. If you want to give your bowl a kick, leave the seeds and membrane of the peppers in, but if you prefer a more mild taste, cut them out. Serve this steaming dish with a helping of cornbread.

Ingredients:
1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
3/8 teaspoon salt, divided
2 tablespoons canola oil
4 cups chopped onion (about 2 medium)
1/4 cup minced jalapeño peppers (about 2 large)
10 garlic cloves, minced
1 (12-ounce) bottle beer
1 tablespoon paprika
1 tablespoon ground cumin
2 tablespoons tomato paste
3 cups fat-free, lower-sodium beef broth
1 (28-ounce) can whole peeled tomatoes, drained and chopped
1 (15-ounce) can pinto beans, rinsed and drained

Garnish (optional)
1/2 cup thinly sliced radish
1 avocado, peeled, seeded, and chopped
6 tablespoons small cilantro leaves
6 tablespoons sour cream
6 lime wedges

Method:
1. Heat a Dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1/8 teaspoon salt. Add beef to pan; sauté 5 minutes, turning to brown on all sides. Remove from pan.

2. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 8 minutes or until lightly browned, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly.

3. Stir in beer, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates (about 10 minutes), stirring occasionally.

4. Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently.

5. Add broth, tomatoes, beans and beef; bring to a boil. Reduce heat, and simmer 1 1/2 hours or until mixture is thick and beef is very tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt.

6. Ladle 1 cup chili into each of 6 bowls. Divide radish and avocado evenly among bowls. Top each serving with 1 tablespoon cilantro and 1 tablespoon sour cream. Serve with lime wedges.

photo courtesy of Sweet Pea’s Kitchen

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Sweet Potato Black Bean Tacos

by writerredtri

Make it a meatless Monday with this recipe that comes to us from Kids Cook Mondays and Alysa of Inspired RD. With winter’s root vegetables in season, grab a few sweet potatoes (roasting gives them a hint of smoky flavor) and pair with black beans. Your kids will have fun customizing their own tacos with their favorite combination of avocado, lettuce and green onions.

Ingredients:
1 15 ounce can black beans
2-3 small sweet potatoes, peeled and diced
2 tomatoes, diced
2 fresh or canned, roasted green chilies, diced
2 tablespoons lime juice
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon oregano
10 corn tortillas
1/2 head lettuce or spinach*, chopped
1 avocado*, diced
1/4 cup cilantro*, chopped
2 green onions*, chopped

*Optional.

Method:
Adult: Preheat an oven to 400 degrees. Open the can of black beans.

Kid: Spread the diced sweet potatoes on a baking sheet in one layer. Pour the black beans into a colander and rinse with cold water. Set aside.

Adult: Place the baking sheet in the oven. Roast the sweet potatoes for about 20 minutes, or until they are tender when pierced with a fork. Transfer to a large mixing bowl.

Together: Add the tomatoes, black beans, green chilies and garlic to the bowl. Mix well and season with the lime juice, salt, pepper, cumin and oregano. Taste for seasoning and adjust if desired.

Adult: Place a large skillet or griddle over medium-high heat. Place a tortilla onto the skillet and cook for about 2-3 minutes, or until that tortilla becomes browned. Flip and cook an additional 1-2 minutes more, or until the other side browns. Fold the tortilla in half, set aside on a plate and repeat with the remaining tortillas.

Together: Place 2 or 3 browned tortillas on each person’s plate. Place a few spoonfuls of the sweet potato black bean filling inside each tortilla. Allow each person to top their tacos with their choice of lettuce, avocado, cilantro and green onions and enjoy!

Serves 4

Source: This recipe comes to us from Alysa of Inspired RD.

We’ve teamed up with the Kids Cook Monday initiative to bring you a weekly recipe that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!

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Chili Mac and Cheese

by Erin Lem

You love soup but don’t want to stand in front of your stove stirring a pot for hours. Thanks to Baking With Blondie, this soup recipe will be your new go-to fall dish since it comes together in about 30 minutes. Blogger Mandy suggests serving it up in a bread bowl or sprinkling in some sharp cheddar for extra flavor.

Ingredients:
1 T EVOO
2 cloves garlic
1 medium onion, diced
8oz ground beef
4 C chicken broth
1 (14.5 oz) can diced tomatoes
1 can white beans, drained and rinsed
1 can red kidney beans, drained and rinsed
2 t chili powder
1 1/2 t cumin
salt and pepper, to taste
10oz short pasta of your choice
3/4 C cheddar cheese
2 T chopped fresh parsley leaves

Method:
1. In a soup pot over medium high heat, add garlic, onion, and ground beef. Cook until the garlic is fragrant, onion is translucent, and the beef is browned, about 5 minutes. Crumble beef as it cooks, and when finished cooking (and a little charred brown), drain the grease/oil/fat.

2. Stir in chicken broth, tomatoes, both types of beans, chili powder, cumin, salt, and pepper. Bring to a simmer, and then toss in pasta. Bring to a boil, cover with lid, slow to a simmer. Simmer until pasta is cooked through, 15 minutes.

3. Remove from heat and top with cheese. Cover with a lid and let that gooey cheese melt, 2 minutes. Serve with parsley as a garnish, with a pile of crusty bread.

Recipe and photo courtesy of Mandy at Baking With Blondie. Visit Mandy’s blog for more great recipe ideas by clicking here. 

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Pulled Pork Sandwiches

by FoodNetwork.com

You’ve ordered them in restaurants across the country, now bring this classic sandwich to the comfort of your own home with this no-fail recipe the kiddos will love, too. The pork tenderloin is simmered and then tossed with rich flavorful sauce. Adjust the spices according to your kids’ taste buds and serve up the pork on hamburger rolls.

Total Time: 1 hr 10 min
Yield:6 servings
Level:Easy

Ingredients:
3 teaspoons vegetable oil, divided
1 small onion, chopped
2 cloves garlic, chopped
Kosher salt and freshly ground pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 1/2 cups low-sodium chicken broth
1/3 cup ketchup
1/3 cup plus 1 tablespoon apple cider vinegar
2 tablespoons molasses
1 pork tenderloin, about 1 pound, cut into 4 pieces
1 tablespoon whole grain mustard
3 cups (6 ounces) broccoli slaw
6 whole wheat hamburger rolls, split

Method:
1. In a large Dutch oven heat 2 teaspoons of oil over medium heat. Add the onion and garlic and season with salt and pepper. Cook until softened and lightly browned, 5 minutes. Add the chili powder, cumin, cinnamon, and cayenne and cook until toasted, 1 minute more. Stir in the broth, ketchup, 1/3 cup vinegar, and molasses. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes

2. Meanwhile, in a medium bowl whisk the remaining 1 teaspoon of oil with the remaining 1 tablespoon of vinegar and the mustard. Add the broccoli slaw and toss well. Season with salt and pepper to taste and set aside.

3. Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat on the remaining sauce in the pot to medium-high and cook until thickened, about 5 minutes. Remove from the heat.

4. Shred the pork with two forks into large chunks and add back into the thickened sauce. Toss well to coat. Let stand 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on a bun with the slaw on the sandwich or on the side.

What do you think of these pulled pork sandwiches? 

FOOD NETWORK (www.foodnetwork.com) is a unique lifestyle network, website and magazine that connects viewers to the power and joy of food. The network strives to be viewers’ best friend in food and is committed to leading by teaching, inspiring, empowering and entertaining through its talent and expertise. Food Network is distributed to more than 100 million U.S. households and up to 35 million unique web users monthly. Since launching in 2009, Food Network Magazine’s rate base has grown tenfold and is now the second largest monthly magazine on the newsstand, with over 11.6 million readers.  

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