What are you up to this weekend?
We're going to our friends' house to drink wine .. have some snacks .. and see if we can beat them on their new pool table (ps: they're formidable foes!). Sunday we're meeting up with a group of 15 other Iowa Food Bloggers for lunch. I've loved following their blogs .. and am excited to meet some of them in person.
I have to admit, it's an odd exchange that happens when I'm introduced to someone who follows The Veggies .. but hasn't met me in person. There's a pause .. followed by a moment or two of reconciling .. all of the things they already know about me .. against the person standing in front of them.
So I'm going to do my best not to do that to them .. and instead, ask them questions about some of the other parts of their lives .. that they don't write about online.
Though I don't write many posts with links from the web .. there are a number of fun ones that I've run across as of late that I thought would be fun to share
Amazon's list of 100 Books to Read in a Lifetime “to create a well-read life” .. I've only read 16 (!)
Addicted to this podcast
“After I finish my shift at the bakery, I start my shift at Starbucks. I work 95 hours per week at three different jobs. One of my sons graduated from Yale, and I have two more children in college. And when they finish, I want to go to college too. I want to be a Big Boss. I'm a boss at the bakery right now, but just a little boss. I want to be a Big Boss.”
“Behind every successful kid is a mother who's pretty sure she screwed up”
Trying to better about my bedtime routine
Elizabeth Gilbert's TED Talk on why success can be just as disorienting as failure
A great recipe to share as well .. one that kicks up a favorite weeknight staple. The filling has all the texture one would expect from taco-bound ground beef .. along with the flavor of traditional sloppy joe's.
An additional bonus? Lime greek yogurt .. it was our favorite part of the meal. A perfect acidic complement to the sweeter meat filling .. and something we'll certainly incorporate into future taco nights.
The filling also made for a great salad for lunch the next day .. on a bed of spinach .. along with a bit of pico de gallo. Perfect
~ Adapted from Bon Appetit
- Lime Topping
- 1 cup greek yogurt
- 1 Tbsp lime zest
- ¼ cup fresh lime juice
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp unseasoned rice vinegar
- pinch sea salt
- Filling and assembly
- 2 Tbsp olive oil, divided
- 2 pounds ground beef chuck
- 1 small yellow onion, chopped
- 6 garlic cloves, finely chopped
- 1 28 oz can diced tomatoes
- 1 12 oz bottle tomato-based chili sauce (** I used Heinz)
- ¼ cup Worcestershire sauce
- 3 Tbsp chili powder (** heat to your preference)
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp coconut sugar
- 1 Tbsp ground cumin
- 12 crisp taco shells, warmed
- Shredded Wisconsin cheddar, lettuce, pico de gallo, cilantro, and lime wedges
- For lime topping
- Mix greek yogurt, lime zest, lime juice, cilantro, and vinegar in a medium bowl; season with salt. Cover and chill at least 1 hour or up to 1 day.
- For Filling and Assembly
- Preheat oven to 400°F.
- Heat 1 Tbsp oil in a large skillet over medium-high heat. Cook beef, breaking up with a spoon until cooked through, about 5 minutes.
- Transfer to a large bowl.
- Reduce heat to medium.
- Heat remaining oil in skillet.
- Add onion and garlic; cook, stirring occasionally, until just beginning to brown (~ 5 minutes)
- Add tomatoes to skillet; cook, breaking up, until thickened, 8-10 minutes.
- Add beef, chili and Worcestershire sauces, garlic and onion powders, coconut sugar, and cumin. Cook, stirring, until flavors meld, 10-12 minutes.
- Spread in a 13x9x2" baking dish; bake until crust forms (~ 30-40 minutes)
- Serve the filling in shells with toppings.
% Protein: 28
% Carbs: 29
% Fat: 39