Creamy Avocado Fettucini
Two Years Ago Today Chocolate Banana Bread Pudding
Three Years Ago Today Chocolate Raspberry Ice Cream in Edible Vanilla Raspberry Bowls
Fried Potato Tacos
makes 12 tacos
2 tbl safflower oil
1/2 medium yellow onion, small dice
3 small-medium sized yukon golds, skin on, small dice
3 garlic cloves, minced
1 tbl salt
1 tsp cumin
1 tsp paprika
1 tsp dried oregano
1/2 tsp pepper
3 small roma tomatoes
1 red jalapeno, seedes removed, roughly chopped
1/4 cup roughly chopped yellow onion
1 handful cilantro
1 garlic clove
1 tbl lime juice
12-6" corn tortillas
peanut or canola oil for frying
1/2 cup finely shredded napa cabbage
In a large saute pan, heat 2 tbl safflower oil and saute the onions until soft, 4 minutes. Add the potatoes, garlic, salt, cumin, paprika, oregano and pepper. Cook 7 minutes until the potatoes start to brown. Add 1 cup of water to the pan and cover to allow the potatoes to steam and cook the rest of the way through.
While the potatoes are steaming, combine the tomatoes, jalapeno, 1/4 cup onion, cilantro, 1 garlic clove, lime juice and 1/2 tsp salt in a blender or food processor and pulse into fine chunks but not puree.
Remove the lid from the potatoes and pour in the salsa. Cook 5-7 minutes more until the liquid has evaporated and the potatoes are tender.
Fill a small but tall pot with about 5 inches of oil for frying. Heat to 350 degrees.
While the oil is getting hot, warm the tortillas so they are pliable and do not crack or break. Additionally, get out a paper bag or paper towels to drain the tacos on once they are done frying.
Assemble 12 tacos with potato filling and a sprinkling of cabbage.
When the oil is hot, use a pair of tongs to hold the taco together at the top and dip into the oil, holding the taco in place until it is crispy and lightly browned. Set down on the paper bag to drain. Continue one taco at a time until you are all done.
Drizzle with acorn squash crema and serve!
Acorn Squash & Coconut Crema
1 small acorn squash, peeled, halved, seeds removed and cut into 1" wedges
1 tbl melted coconut oil
salt and pepper, to taste
1 cup coconut water and all of the meat from 1 young thai coconut
hot sauce, to taste
Preheat the oven to 425.
Drizzle the squash wedges with coconut oil and season liberally with salt and pepper. Roast for 25 minutes until fork tender.
Combine the wedges in a blender along with the coconut water and coconut meat. Add hot sauce to taste. I did 4-5 shakes. Blend until smooth. Taste and season with salt if needed.