Charred Chipotle Broccoli Tacos

OLYMPUS DIGITAL CAMERA

The Swanky household unfortunately has two extremes for weeknight dinner options. 1) Scour the internet for a perfect recipe, buy every ingredient from the market down the street, and make a big mess in the kitchen. This almost always ends in delicious meals, but isn’t the most practical for everyday eating. The 2) option is, without fail, take-out Thai food.

broc.tacos-8OLYMPUS DIGITAL CAMERA

I’m very aware I need to incorporate more 1.5s into my life. You know, meals from neither extreme. Dinner you can throw together from whatever is in the fridge, without spending time searching for a recipe or doing a million dishes — ideally, food good enough to encourage others to make too. (And when we get down to it, I have other 1.5s I should incorporate into my life more: just doing yoga on my own without needing to go to a class or following a podcast, or being content to mosey on down the street behind a hand-in-hand couple without internally blasting them for taking up SO MUCH SIDEWALK.)

OLYMPUS DIGITAL CAMERA

I mean, that’s basically why I started this blog in the first place. I needed a space to consolidate recipes, experiments, and ideas from bookmarks on multiple devices, forever-opened tabs on my computer, and recipes torn from magazines. (And, uh, not to rant about slow moving pedestrians.) This is my little online corner of 1.5s and memory joggers and inspiration, regardless of what foodgawker thinks.

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA

Tacos fill that “1.5” category pretty darn well, and as Daniel craves gringo tacos like his mom made in the ‘80s at least once a month, they make a frequent appearance. He refuses to stray from his beloved ground beef and taco seasoning packet (although the meat this time was locally raised and purchased at the farmers market – small win?). I’ve become pretty good at the art of the non-meat taco. This chipotle broccoli is one of my favorite fillings, with a smoky spicy kicky punch. Also it’s dummy-proof easy: a cutting board, one roasting pan, and 20 minutes later, you’ve got yourself seriously delicious homemade dinner (and don’t have to bat an eyelash over the embarrassing amount of plastic take-out dishes in your recycling this week).

OLYMPUS DIGITAL CAMERA

other swanky veggie tacos: roasted sweet potato, peach, and black bean tacos and grilled pineapple and baked bean tacos

Charred Chipotle Broccoli Tacos

a swanky original
Serves two (or one dinner and adequate leftovers*)

For the filling:
1 head broccoli
2 small sweet yellow or red peppers, sliced into rings (or 1/2 a red or yellow bell pepper, sliced into bite sized pieces)
1 scallion, finely sliced
2 chiles in adobo (from a can*)
1 teaspoon ground cumin
Juice from half a lime
1 tablespoon olive oil
s&p

Non-negotiables:
Tortillas (I prefer flour but your call)
Shredded cheese
Diced tomatoes

Optional Toppings:
Cilantro
Lime
Sliced black olives
Shredded iceberg lettuce
Sour cream
Salsa or hot sauce
Avocado (if that’s your kinda thang)

Preheat oven to 400 degrees Fahrenheit.

Prep broccoli: Cut florets into bite-sized pieces. Peel the stalk to remove toughest part. Cut stalk into thin slices.

Make filling: Combine all ingredients on roasting tray and mix well. Roast for 18 minutes, stirring once, until florets are charred and stalks are tender. Let cool a bit.

Prepare tortillas by placing them directly on the open flame of a gas burner, about 5 seconds per side. (Or char in a hot dry pan.) Pile on broccoli, cheese, tomatoes, and whatever else your heart desires. Serve with rice and beans.

*two notes:

  • If you want to mix it up the next day, the filling was pretty dreamy stir-fried with leftover quinoa and spicy BBQ sauce, with a fried egg on top.
  • I love chiles in adobo sauce. They’re smoky and spicy and add a burst of flavor to just about anything. Once you open a jar, you can keep the rest in a sealed container in the fridge for a very long time and use one pepper at a time as necessary.
OLYMPUS DIGITAL CAMERA

Daniel’s Plate Number 1 (of, uh, 3?). Boy likes his tacos. 

Advertisements

Grilled Pineapple and (Homemade) Baked Bean Tacos

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA

The best thing that came out of my seder a couple weeks ago was not, amazingly, the secret to make gefilte fish taste palatable or the revelation that my hyper-logical-atheist boyfriend would embrace old Jewish customs “just because that’s how they are,” but something much more seemingly mundane.

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA

I’m talking, of course, about grilled pineapples (a natural seder conversation topic). After our requisite glasses of wine and long-winded discussions about The Prince of Egypt vs. the Rugrats Passover episode, the conversation led to lunches, and specifically grilled pineapple lunches. The idea took hold and led to this magnificent taco-burrito-wrap-meatless-Hawaiian-pizza hybrid that would disappoint Mexicans and Texans and Hawaiians of all sorts but makes this Jew oh so happy.

OLYMPUS DIGITAL CAMERA

This was my first foray into homemade baked beans! Despite using the wrong kind of bean, the flavor in these [beanie] babies was out of control delicious. And mixed with the pineapple? ohmygod make it now!!~*!!!^!! Even if it’s sorta ugly.

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA

(And let it be known Daniel added grilled ham-steak (is that a thing?) to his and then ate three, so… if that’s your sorta thing, go [hog] wild.) 

OLYMPUS DIGITAL CAMERA

Grilled Pineapple and (Homemade) Baked Bean Tacos

a Swanky original

1 batch baked beans (recipe below) or cheat and use a can
smallish flour tortillas (or corn if GF)
cilantro, chopped
½ a pineapple
smoked sea salt, chili powder, olive oil
OR
brown sugar, cinnamon, salt, and butter
(depends on your mood) 

Cook/warm up baked beans according to how much time you’re willing to invest tonight. (MAKE the ones below. PEER PRESSURE! THEY’RE SO GOOD!)

Heat a grill pan so it’s nice and smoky (or, ya know, a grill, if you have that sorta thing). Cut top and bottom off pineapple, and then carefully slice off the skin. Cut into ½-inch slices, careful to avoid the core. Then, you have a choice! For smoky-spicy pineapple (which I thought went better with the beans), rub both sides with olive oil, smoked sea salt, and chili powder. Or, for brown sugar caramelized pineapple, mix together about ¼ c brown sugar with 1 t cinnamon and a sprinkle of salt, and rub it on both sides. For either version, grill about 2-4 minutes on each side, until you see nice grill marks and the pineapple has darkened on the outside and softened in the inside. (For sweet version, you can mix the leftover sugar/cinnamon mixture with a bit of melted butter and baste pineapple as it grills for some added zing.)

The make your tacos! Char your tortilla if desired, and fill with grilled pineapple slices, baked beans, and plenty of fresh cilantro. Repeat. Go into food coma.

OLYMPUS DIGITAL CAMERA

Quick Vegetarian Baked Beans

adapted from picklesnhoney 

1 medium onion, chopped small
½ green pepper, chopped small
1.5 T olive oil
2 cans of navy beans (I didn’t have those and instead used 1 can each pinto and pink beans; it was fine but not the completely right texture)
¼ c + 2 T BBQ sauce
2 T molasses (I used pomegranate molasses and it was great!)
¼ c apple cider vinegar
3 T maple syrup
2 T spicy brown mustard
2 T ketchup
2 t worcesteshire sauce
1 t smoked paprika

Preheat oven to 325 degrees.

In an oven-safe Dutch oven, warm olive oil over medium heat. Add onion, sauté for about 4 minutes. Add bell pepper and continue sautéing until onion is translucent and peppers are soft, about 4 more minutes.

Add everything else! Bring pot to a simmer; then cover and stick in oven. Cook for as long as you feel like it (more time = more flavor), but I would go for at least 45 minutes (I think I did mine for an hour).

OLYMPUS DIGITAL CAMERA

Roasted Sweet Potato, Peach, and Black Bean Tacos

photo 3

When one goes to Texas for the Fourth of July for one’s boyfriend’s family reunion and annual “rib-b-q,” one can expect to come back to NYC feeling about 15 pounds heavier (even as the sole vegetarian present, because OMG queso and beans and kolaches and cornbread salad and IHOP), many shades more sunburnt, and about fifteen times more likely to have developed mosquito-related diseases than previously.

One may also still be reeling, almost a week later, about how many meat cooking apparatuses (apparati?) can be in one backyard, including a couple smokers, a couple grills, and a giant cauldron fire pit thing.

One may, upon returning home, feel the need to return to vegetable-laden meals and (unfortunately) indoor cooking methods. One may also be exasperated by Texas’s apparent dislike towards “inauthentic” (ahem, vegetarian) tacos.

And, it almost goes without saying that it is only appropriate to roast things in a hot oven in a tiny apartment in July when you later consume those roasted things in your blissfully air-conditioned room, sitting on your bed, with the dog keeping the comforter clean, sharing with your roommate after an intensely sweaty cooking bout.

Texas, you were great and all, but this is how this Northerner does tacos.

photo 2

Roasted Sweet Potato, Peach, and Black Bean Tacos

(according to me)

Roast in a 350 degree oven:

2 small sweet potatoes, peeled and chopped into bite-sized pieces
half a red onion, thinly sliced
one ripe peach, cut into slices and then in half again
half a red chili pepper, diced into tiny pieces

with:
enough olive oil to cover it all
zest from one lime
1 T ish of ground cumin
1 t ground coriander
1/2 t or less ground cayenne
salt&pepper

…for about half an hour, stirring every 10 minutes or so, or until sweet potatoes are fork-tender and peaches are juicy, pulpy, sticky blobs of deliciousness.

Once out of the oven, mix in a can of drained&rinsed black beans, half a lime’s juice, and salt to taste.

When ready to serve, heat corn tortillas in a very hot, dry pan until slightly crispy. Top tortillas with veggie mixture, cheddar cheese, lime juice, sriracha, cilantro, ETC.