Thursday, September 16, 2010

Cinnamon apple tacos

This week D2D sent me apples. I don't really like apples, it's the way the squeak in my teeth. Cooked apples are usually ok though. So, I chopped them up, put em in a bowl with a running over tablespoon of honey and a couple dashes of cinnamon and a dash of salt and nuked! Then, I had a little brain child. I have corn tortillas in the fridge still - would that be good? It was!  I toasted them on the stove in my non-stick pan so they wouldn't get soggy from the syrup.  I was pretty happy with my breakfast concoction.
Then there was lunch.

Yeah, I ran out of clean dishes. I'm washing them today!! I'm also running out of ideas and as you can see I put my homemade pickles on top of lettuce and chopped the last tomato up. That was it - pickle juice for dressing. I'm not going to tell you it was a fabulous salad, but it was tasty and light for a hot (fall) day.
You may notice a lack of meat, especially after my post about going almost vegan. I have to admit, I cooked a pound of bacon up 2 days ago to cook my collard greens in. The bacon is gone, the collards are not.  I should have listened to Ani Phyo's book and used them as mini-wraps. That would have been cool, and easy! I de-stemed them anyway and neglected to cut them up any more so I have giant leaves to eat. They are slightly tougher cooked than raw, well it's a completely different texture. You know?
Keep forgetting to take a picture, they aren't that pretty anyway ;)

1 comment:

  1. Another good recipe if you want to experiment with collards and kale is a Southern Greens (raw) recipe I got from a friend.

    Use a bunch of kale and collards, roll them up and chop thinly. Cup of fresh basil, also chopped, 2T lemon juice, 1/4 cup olive oil, crushed garlic (to your tasting 2-3 maybe) and some cayenne and salt. Massage it all together, like you would massage a person until it is as soft as you can get it.

    Super tasty way to get those greens, you can sub other spices, add sun dried tomatos, bell pepper, etc. If you want, serve with rice, be creative. It's a bit of a staple for me. Enjoy!