If you’re a frequent reader of this blog, you’ve probably seen some pictures of my baby nephew. You may have heard that his oldest sibling, my fabulous niece, designs my headers and solves my technological dilemmas. But today, we’re here to talk about my other nephew (the middle child), and the results of some dinner inspiration I received from one of his Play-Doh art projects.
This is my nephew, Will. He is a champion big brother, an aspiring alto-saxophonist, and a smart cookie.
He is also, apparently, a sculptor and/or aspiring restauranteur. I found this plate of Play-Doh goodies in our pantry the other day, complete with price tags.
I’m not sure how long it has been there, but I hope these hot deals are still available.
I think the “Brat Semi” is like a bratwurst, but just half of it. For the calorie-conscious. I do not eat wursts of any sort, but you gotta admit that’s a nice price.
The peas are a little more expensive, but they are world famous, and probably organic, too.
Here’s the one that really intrigued me:
Doesn’t a taco rap sound good?? I thought about writing a rap about tacos and performing it via video post, but ultimately decided against that (because I know my own limits). Instead, I made a slightly healthier version of the taco salad my mom always used to make, and then I put it in a tortilla. This is not an exact recipe–it’s more like a series of suggestions–but here’s the gist of what went into this delicious creation.
First, I made some dressing. The taco salad of my youth had a dressing made of equal parts mayonnaise and Western dressing, with a liberal sprinkling of chili powder. I swapped out the mayo for some blended raw cashews (sooooo creamy and delish), and added a little lime juice for pizzazz. The measurements:
- 1/2 c. raw cashews (I think they’re easier to blend if you soak them in water for a few hours first and drain before using, but it’s not a necessity)
- 2 tbsp lime juice
- 3 tbsp water
- 1/4 c. Western dressing
- 1/2 tsp chili powder
Put all of the above in a blender and let it run until completely smooth. (This may take awhile because of the cashews, and you will need to stop a few times and scrape down the sides of the blender.) Add a bit more water if you want to thin it out.
I also made taco-seasoned tempeh, to replace the ground beef in my mom’s old recipe. I don’t eat a lot of tempeh, but occasionally I use it in things that would typically have some sort of ground meat in them. The texture is similar. I crumbled an 8 oz. package of tempeh, and browned it in a skillet with a little olive oil for about 10 minutes, adding the following seasonings as it cooked:
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp onion powder
- about 1/8 tsp salt
- a few dashes of cayenne pepper
I spread a healthy dollop of the dressing on a tortilla, sprinkled on some of the tempeh, and topped it off with lettuce, bell pepper, tomato, and chopped scallions. Oh, and Doritos. Do NOT forget the Doritos–they are the key to success.
That’s it for today, comrades. If you want to write a rap about tacos and leave it in the comments, that would be super cool. Bye for now!
(P.S. I’m really very sorry if you happened to get multiple notifications about this post via your email subscription–my blogging software is all screwed up. And my niece had to go and start 8th grade, so I have nobody competent here to assist me.)