Charles Dickens died 141 years ago to the day. He wanted a no-frills burial at Rochester Cathedral but was instead interred at Westminster Abbey. Oops. Confession: I have never read anything Charles Dickens wrote. Oops.
Tonight's dinner was prepared by my father, but I lurked in the kitchen so I know what went down. My mom likes hard shell tacos, and the kind we used have flattened bottoms. "Stand 'em up" tacos, or something. Pretty neat, actually, and they tend to collapse less frequently and sloppily than their round-bottomed cousins.
makes approx. 8-10 tacos
INGREDIENTS:
<1 c. short-grain brown rice
2 zucchini, sliced
1/2 red bell pepper, diced
1/2 large jalapeño, diced
1 15-oz. can black beans, drained and rinsed
1 14.5-oz. can diced fire-roasted tomatoes with garlic
4 green onions, chopped (used these because they were getting old)
2 cloves garlic, minced
cumin
chili powder
chipotle chili pepper powder
dried parsely
oregano
celery salt
ground black pepper
DIRECTIONS:
1. Put on the rice.
2. Sauté the onions with oil in a pot over medium-high heat. After a few minutes, add the garlic, can of tomatoes, black beans, garlic, and seasoning (some of everything, with tons of chili powder). Reduce heat to low and let simmer until the rice is done.
3. Sauté the zucchini with seasoning in oil in a pan over medium-high heat for seven minutes.
4. Pop the taco shells in the oven (325F for several minutes).
5. Assemble the tacos. Besides the rice, bean and tomato stuff, and zucchini, there's raw red pepper and jalapeño, as well as lettuce or other leafy greens and salsa. Some corn would be nice, too, although we didn't have any. And mushrooms! Next time.
After I finished filling my first stand-up taco, it promptly fell over. Poor thing couldn't hold its weight.
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