Saturday, August 30, 2008
what all of my meals begin with these days
remember when i said i had a lot of peppers? i still do. as i type this, my lips are puffy and my eyes burn because i've made two dishes with hot peppers in them just today. and even if you wash your hands with soap, you shouldn't touch your face for a week after handling peppers.
i've made foods that contain both hot and banana peppers almost exclusively for the past few weeks. a popular meal of late is scrambled eggs with peppers. we're talking 5+ times a week here, people. it's what i had for lunch today and probably the reason i don't need collagen in my lips. it's been a challenge to find variety when dealing with the large number of peppers, but i've been persistent. add to the fact that we were recently on a salad kick and you can imagine what today's post is about: taco salad!
in keeping with my trend of raw meat close ups, i give you this!
this is a simple meal. i'll type out the recipe so you can add the items to your grocery list, but who care what goes in it!
using up peppers taco salad
1-2 jalapenos, diced
2 banana peppers, chopped
1 onion, chopped
1 red pepper, chopped
1/2 lb ground beef
spicy seasonings of your choice (i used cumin and a mrs. dash spicy blend)
boston lettuce
1 can black beans, drained
1 can corn, drained
tortilla chips, broken
grated cheese
salsa
1. in a large pan, begin to saute peppers and onions
2. push aside and add ground beef, season with spices and brown
3. stir and remove from heat (omg, cooking!)
4. arrange lettuce leaves and top with um, everything else, amounts to your liking.
it's not rocket science, i'm aware. but if your jerk of a garden gave you peppers, peppers, and a few more peppers and not one plump, red tomato, you'd consider this a success worth blogging about.
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1 comments:
I now have a million peppers from my farm thing. So many! Including more banana peppers than I've been able to even look at, let along eat, and this week a GD jalapeno. I can't handle that kind of thing.
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