Around the World in Four Recipes

This is a multicultural combination of recipes, from Mexican to Israeli, in fact. I had all this masa flour left over from last August's tamale-making party, so i decided to make some tortillas. They weren't very fold-able, so I stacked with up with some avocado, made a skillet salsa, and call it a "stacked taco." The Broccoli and Quinoa was a spur-of-the-moment meal, but ended up being amazing. Apple cider vinegar and coriander go so well together. The other day I had an urge for a twice-baked potato, so I added some curry powder to make it more exciting. And finally, my first attempt at Shakshuka, an Israeli favorite!

 

Stacked Tacos with Skillet Salsa

1 Serving (includes 3 servings of vegetables)

Masa flour

Water

Oil

Avocado

Cheese

Onions

Yellow peppers

Tomatoes

Water

Cilantro

Garlic Powder

Chili Powder

Mix masa with water and oil until nice consistency. Pat into thin tortillas. Fry in oiled pan.

Layer with avocado and cheese.

Sauté onions, peppers, tomatoes until tender. Add cilantro, water and spices. Cook for a few more minutes and then pour over tacos.

Roasted Broccoli and Quinoa

1 Serving (includes 3 servings of vegetables)

1/3 cup Quinoa

Olive Oil

Broccoli

Onion

Red Bell pepper

3 tsp. Apple Cider Vinegar

Garlic Powder

Paprika

Marjoram

Coriander

Black Pepper

Parmesan Cheese

Cook quinoa according to package instructions.

Cut vegetables and toss with oil in a small bowl. Roast at 425 degrees until slightly browned. 

When quinoa is done, add vinegar, spices and herbs. Combine with vegetables and sprinkle with Parmesan cheese.

Twice-Baked Curry Potatoes

1 Serving (includes 2 serving of vegetables)

Yellow Potatoes

Olive Oil

Butter

Milk

Curry Powder

Coriander

Paprika

Black Pepper

Parmesan Cheese

Asparagus

Cover potato and asparagus in olive oil. Roast until golden brown. Cut in half and scoop out potato from skins. Set asparagus aside.

Smash potatoes, add butter and milk. Stir until smooth. Sprinkle in spices.

Pour back into potato skins. Top with cheese and bake for a few more minutes.

Butternut Squash Shakshuka

1 Serving (includes 3 serving of vegetables)

Olive Oil

Onion, diced

Red or Yellow Bell Pepper, diced

Butternut Squash, peeled and cubed

Spinach, chopped

Tomato Paste

Water

Garlic powder

Paprika

Cumin

Black Pepper

2 Eggs

Parsley

Sauté onions, peppers and squash until tender. Add spinach, tomato paste, water, spices. Cook for a few minutes until well blended. Make a small indent in center of sauce, pour in eggs. Cover with a lid and simmer until egg is cooked. Sprinkle with parsley.