Aaaand whatever Mama happens to be craving at the moment.
Just keeping it real.
So, for supper last night we had ourselves a wee venison taco pie, and Kev and I found it to be quite delicious. Instead of a typical flour crust, I made it out of mashed potato, thus making it completely gluten free. My wee hoolies would have much prefered a "real" crust or "real" corn taco shells...but this was different for a change...and I found the mashed potatoes to be rather soothing to my soul.
Cook up a bunch of potatoes, and then smash them all up with 2 Tablespoons of taco seasoning, and press firmly into the bottom and up the sides of a 10-inch pan. (The recipe originally called for this: melt 1/4 cup butter, add 2/3 cup milk, and 2 tablespoons taco seasoning. Remove from heat and add 2 1/2 cups of mashed potato flakes until incorporated.) I never have mashed potato flakes. This step would obviously be much easier....
Bake this in a 350 degree oven for about 10 minutes, or until the potato starts to turn golden brown. (This will also give it all little "crisp" making it feel more like a true crust...and less like mushy, mashed potatoes...if your kids aren't so much of a mashed potato kind of a fan...as a couple of mine are NOT...hypocritical Mainer's that they are....)
Meanwhile, in a skillet cook up 1 pound of ground beef..(or chicken, or turkey, or venison or buffalo...or whatever kind of burger you have on hand, I guess) along with 1/2 cup of chopped onion. Drain. Add 1/2 cup salsa and remaining taco seasoning, if you used a packet. If you made your own seasoning...add about 2 Tablespoons to your meat mixture. Reheat until bubbly.
Pour into crust. Bake for 15 minutes, or until crust is nice and golden brown.
Let cool for 5 minutes. Top with cheese, plain Greek yogurt, avocado, lettuce, and tomatoes.....or whatever.
Just to keep it real -- my eldest is neither a potato fan, nor a cheese fan...so this was not one of his "rise up and call Mama blessed" kind of a meal. My other two love cheese and are okay with potatoes...so the meal was no issue. My dear hubby would thank me if I served him oatmeal every night for supper....and that's why I love him.
Okay. Moving onto dessert.
Oh. My. Goodness.
These cookies rock. Hardcore.
I found the recipe in one of my runners magazines. Sandra Bulluck's sister is a chef, and she always includes high energy healthy desserts - specifically designed for athletes in her column. And so far, I have tried and loved everything that she has offered.
So, here is a recipe for Soft Ginger Cookies.
And I would highly recommend making yourselves a double batch. Post haste.
But, I shall just include below the recipe for a regular, single batch.
Put this mixture into a food processor, and process until nearly smooth.
In a bowl, whisk 2 room temp eggs and 1/4 cup blackstrap (or regular) molasses.
Continue whisking and add the date puree to this mixture.
In a small bowl, whisk 1 1/2 cups spelt, or rice, or whatever flour you so desire to whisk (although if you use rice like we did - you will need to add more than 1 1/2 cups. I think I added closer to 2 or 2 1/2), 1/2 teaspoon salt, 1 Tablespoon ground ginger, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, and 1/2 teaspoon ground white pepper if you want some extra zip.
Stir into the date mixture.
Mix in 1/2 cup chopped crystallized ginger - (SO good!)
And freeze until very firm, but scoopable - 30+ minutes.
Drop dough onto cookie sheets - and if you want some extra crunch and sweetness, dip the tops in turbinado or natural sugar - and bake for 10 minutes or until they feel spongy yet firm, and spring back when gently poked.
Thank you Sandra Bullock's sister....my new BFF.
Or - if you feel like being nice, you can share.
|Disregard the trash lying on the floor...|
During kitchen clean-up...post supper and pre-bedtime...
Crank the tunes!
Let the Hoolies run wild!