Pardon the absence, I’m a really bad blogger

Did I ever make my post about finishing the Whole 30? I don’t think that I did, but here’s the short version: I finished it and it was wonderful and life-changing and WOW. One of the biggest benefits, aside from loosening some of the bonds on my relationship with food, is the farmer’s market. I know it seems like a pretty obvious thing — go to the farmer’s market and buy lots of really amazing, locally grown produce — but doing so revolutionized the kitchen for me. Plus I’ve been watching a lot of Food Network lately. Okay, so maybe a lot of this has to do with the constant cooking in front of my eyeballs. Whatever the case, I’m enjoying the kitchen a bit more these days and last night I made this corn salsa that was so good that we ate it all with dinner and now I’m sad that there’s not any corn left to make more.

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I used this recipe as a base and then modified it based on what I had available. I roasted the corn under the broiler by shucking and rinsing the ears, then brushing them a combination of light tasting olive oil and taco seasoning, which I made from this recipe. Popped them under the broiler for about 5 minutes, turned them and let them roast for another 3 minutes. Once they were cooled, I removed the kernels with a knife, tossed in some diced cilantro and red onion, squeezed half a lime in, and added a little salt to taste. I eyeballed all of this because I only had 3 ears of corn and Sigot isn’t a fan of red onion and cilantro, but I did a good enough job that she liked the salsa AND requested more AND scraped the bowl to get the last few kernels.

We had the salsa with taco salad, which is one of my favorite meals EVER because there’s something about all the fucking brilliant flavor of Mexican food in salad form, mixed with tomatoes and avocado and good salsa. My taco salad is super easy:

  • Whatever amount of ground beef you have
  • Taco seasoning of your choice (I used the recipe linked above)
  • Leafy greens of your choice (spinach for us)
  • Salad ingredients of your choice (I used tomatoes, avocado, and the remaining bits of red onion & cilantro)

Brown the beef and add taco seasoning. If you use the recipe above, they recommend 1 ½ tbsp per pound. Prepare your salad while the meat browns! I like to chop my greens because getting a huge mouthful of giant spinach leaves makes eating salad less fun. When the meat is done, drain it or use a slotted spoon to spoon some out onto your prepared salad. Top with whatever you’d like — cheese, salsa, sour cream, guacamole — and put it directly in your mouth hole.

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I’ve been doing other things in the kitchen, too! I’m not going to knock anyone’s socks off yet but I’m having fun and it’s keeping me somewhat sane, so yay to all of that.

More taco salad

More taco salad

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Gluten free cheesecake with fresh blackberries

Green onions that smell like heaven

Green onions that smell like heaven

Pan-seared steak and veggies

Pan-seared steak and veggies

Stir fry with fresh veggies

Stir fry with fresh veggies

I do breakfast, too

I do breakfast, too

Simple salad

Simple salad

MOAR BREAKFAST

MOAR BREAKFAST

A roast sleeping in a bed a veggies shhhh

A roast sleeping in a bed a veggies shhhh

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