Potato Tacos

annaliese:

last night i made potato tacos and someone asked for the recipe so here it goes. this recipe will yield about ten tacos. i cook from instinct more than from recipes so little adjustments might need to be made.

three large russet potatoes, peeled and cut into 1-2 inch pieces.

two fresh jalapeno peppers, sliced

two ears of yellow or white corn, removed from the cobs.

about half a cup of soy milk

three roma tomatoes, diced

half cup of cilantro, chopped

two large or three medium yellow onions, diced

ten corn tortillas

vegetable oil

olive oil

salt

for the shells you will need to use some finesse and i recommend having some extra tortillas on hand because the first time i made them i screwed up 3-4 and had to throw them away.

here is a video showing how to make a shell. video is easier. she says to use peanut oil. i use vegetable oil. either one is fine.

http://www.youtube.com/watch?v=apve0z6PicM

boil potatoes in salted water until tender. strain and set aside.

in a large skillet or saute pan heat a few tablespoons of olive oil over medium-high heat. add onions and jalapenos. when the onions begin to look clear reduce heat to medium and add corn. cook for approximately 5-8 minutes stirring occassionally or until corn is tender and onions are carmelizing.

while the onion mixture is cooking hand mash your potatoes adding a few tablespoons of olive oil, salt, and milk. you can add more or less milk depending on the consistency that you want from the potatoes. do not make them too runny or they will fall out of the taco and that will be sad for everyone.

add mashed potato mix into the pan with the corn/onion mix and stir it all together.

now you are ready to fill the tacos with the potato mix. i fill mine about 1/3 to half way. top with tomatoes and cilantro. you can also add raw diced onions, guacamole or salsa or anything that you want. potato tacos are easy to make. i’ve done them differently each time i’ve made them so you don’t have to worry about being perfect or following an exact recipe. this should just give you some direction. i like to use peruvian purple potatoes for tacos also. if you don’t like spicy food you can omit some or all of the jalapenos. you can also add chorizo or soyrizo into the potato mix by cooking it in with the onions/corn.

7:34 am  •  16 December 2009  •  6 notes

Want to be extra impressive and make your pumpkin pie from a real pumpkin instead of from canned pumpkin?

Be sure to select a “sugar” or “pie” pumpkin. These are smaller than carving pumpkins. Carving pumpkins will not give the same results.

Preheat the oven to 400 degrees.

Cut the top off the pumpkin clean the “guts” out. Cut the pumpkin into large sections.  Place on a foil-lined cookie sheet. Bake for 1 hour.

Scrape the pumpkin from the skins and puree until smooth.

Now that you have your pumpkin prepared-onto making the pie…

Preheat oven to 350 degrees F.

Have ready, one 9” unbaked pastry crust (from scratch or premade)

Blend the following in a blender until an even, smooth texture is achieved.

• 2 cups of pumpkin (from a can-unspiced, or from a pumpkin-directions follow)
• 1 cup almond milk
• 3/4 c brown sugar
• 4 tablespoons + 1 teaspoon cornstarch
• 1 tablespoon molasses
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon allspice

Pour the filling into the pastry and bake 60 minutes. Cool on rack, refrigerate overnight.

4:34 pm  •  24 November 2009

Makes about two dozen.

2 c flour

2tbs baking powder

1/2 tsp salt

1 c sugar

1/2 c vegetable oil

1 tsp vanilla extract

1/4 c water

as many chocolate chips as you want

Preheat the oven at 350.

Mix flour, powder, salt and chocolate chips in a large bowl and make a well.  In a separate bowl mix sugar, oil, vanilla and water.  Pour into well and incorporate.

Scoop rounded tablespoonfuls onto greased cookie sheet. Bake 8-12 miunutes.

11:54 am  •  6 November 2009

1 tsp. dry mustard
1 tsp. salt
1/4 c. apple cider vinegar
1 tbsp. fresh onion puree
1 c. vegetable oil, preferably soy bean oil
1 1/2 tbsp. poppy seeds

Measure mustard, salt and vinegar into your blender or mixing bowl. Process until smooth. Make the onion puree by rubbing a sweet onion over a hand grater. Add to the dressing. Start the blender and gradually add the oil in a slow stream. Process until thoroughly blended. Stop the blender and sprinkle the poppy seeds over the top. Mix the seeds in.

6:25 pm  •  25 October 2009

At the health food store I shop at they have a vegan pie crust mix that I usually pick up to save time. If you can’t find it I’m sure you can google one that’s fairly easy. For prep, wash and pit 4 cups of cherries, if you are using frozen cherries you can get them already pitted but up it to 5 cups (if frozen, thaw before using). Preheat the oven to 400 degrees. You will need a top and bottom crust, prepare the crust according to the directions and place the bottom crust in a 9” pie pan. In a LARGE bowl mix together 4 tablespoons of tapioca, 1/8 teaspoon of salt, 1 cup of sugar, ½ teaspoon of vanilla extract, and ½ teaspoon of almond extract. Fold in the cherries and let them sit for 15 minutes coated in all the other stuff. Next put the filling in the pie pan. Cover with the top crust and flute the edges to seal. Before placing in the oven cut vents in the top of the pie. Place the pie pan on a baking sheet in case of overflow and bake for 50 minutes. YUM!

3:15 pm  •  13 October 2009