I have never really gotten into the ‘food as container’ bit.
Okay, other than sandwiches.
I’ll be more specific: I’m not a fan of food as a container for other foods that have to be eaten with utensils.
Like soup in a loaf of bread or salad in a giant taco.
I worry that the container bottom will get soggy and the food will leak / fall out.
I don’t know if I’m supposed to eat it – in which case I don’t like soggy food, or throw it out – which is a waste.
Plus, since I’m past the age where I could eat everything and anything with no worries about my weight, I don’t want extra calories from food that isn’t worth it. (Bland giant taco shell or piece of premium dark chocolate…… I don’t think there’s a decision to be made, here.)
I just want the good stuff.
And here you have it – a Taco Salad without the taco…..
Just the best parts.
Add more chili powder, more chilies or jalapeños, Tabasco, whatever, to make it as hot as you like.
Healthier Taco Salad
Total time: 30 minutesplaindre
- 8oz (240gr) ground beef (mince) or turkey
- 1/3 cup (2.2oz, 65gr) quick-cooking brown rice
- 2/3 cup (5oz, 150ml) beef stock
- 1 small onion, chopped
- 1/2 red pepper, chopped
- 2 cloves garlic, minced
- 4oz (125gr) chopped green chiles
- 1 tbs olive oil
- 1 1/2 tsp chili powder
- 1/2 tsp cumin
- 1 tsp dried oregano or 1 tbs fresh
- 3oz (90gr) cherry tomatoes, cut in half
- 1 avocado, cut into chunks
- 1 cup (8oz, 240ml) tomato sauce
- 1/2 cup (2oz, 60gr) shredded cheese – your choice
- Lettuce – enough for 2 main meal salads
- Cook brown rice according to package directions. When done, remove from heat, uncover and stir to cool a bit.
- Heat oil in nonstick skillet over medium-high heat. Add chili powder and sauté briefly (30 seconds).
- Add onion, pepper and sauté for 5 minutes.
- Add garlic, beef and continue cooking until meat is done.
- Drain chiles and stir into beef.
- Add tomato sauce, stir well to combine and remove from heat.
- Tear the lettuce and put into a large salad bowl.
- Sprinkle rice over the lettuce, then top with the meat mixture.
- Top with shredded cheese.
- Artfully arrange tomatoes and avocado around salad and serve.
We went shopping today.
We like to grill sausages in the summer and I like the variety I can always find at Carrefour.
We don’t have a Carrefour near us so we had an outing to Bordeaux.
This is my haul: pork sausage with goat cheese, with chives, with basil, with tomatoes, with tapenade; duck sausage with olives and…..
I haven’t had a bratwurst since I left the U.S.
They’re not very French or Spanish.
I grew up in Wisconsin and ate a lot of brats, with beer, of course.
The butcher at the Carrefour probably thought I was crazy when I picked up a package of sausages and started to laugh all by myself. Mon mari was off sourcing lunch while I did the boring shopping.
We now have enough sausages to last the summer.
Brat’s for dinner – mon mari is happy…. He grew up in Wisconsin, too