Tag Archives: kidney beans

Tacos à la Shiela

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Quintessential childhood foods.

As adults looking back, we often wonder, how in the world did my folks think it was ok to feed me that? Or why did I think that tasted so good? But they did and we did and we grew up healthy and happy, right? Well adjusted adults–regardless of the fried spam sandwiches and spaghettios.

Chef Boyardee. Campbell’s. Tony the Tiger. Squeeze its and Capri Suns. Push pops. Ring pops. Pudding cups. Most of it highly processed. Loaded with sugar, salt, fat, and gimmicks.

We survived, though–and I try my hardest to give the kids wholesome foods–hoping that those recipes will be quintessential for them when they reflect as adults.

And then sometimes, like tonight, I hearken back to a simple time–a time when it was perfectly acceptable to include cheese whiz in a recipe and feed it to your family. Tonight, I make tacos à la Shiela.

Shiela is my dad’s sister–and for all intents and purposes, she is my mom. The best memories of my childhood were with her–and some of my earliest and strongest food memories are with her as well. These tacos are simple, addictive, and trashy. Cheese whiz, browned and drained hamburger, and a can of rinsed kidney beans. Mix it all together, throw into a taco shell along with your regular cast of taco characters and you’ll have something that is salty, gooey, creamy, and crunchy. The best guilty pleasure I can think of. And now I get to share it with my family. I’d have taken a picture of it cooked, but it’s equal parts brown and gloppy–not exactly the most photogenic dish.

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In other news, we are making garlic and onion wine tonight. Super excited!

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There isn’t enough hummus in your life

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Hummus: The Rap

I never liked hummus until I made it myself.  Most brands of store-bought hummus are gritty, chemical-y, sour, or bitter.  But I bought it time and time again, slathered it on freshly toasted pita, hoping that one day, I would find a brand that didn’t taste terrible.

When we moved to Oregon, I noticed something strange.  At every potluck we have ever attended, there were multiple types of hummus brought to the party.  Multiple.  Some store-bought, some homemade.  Oregonians love their hummus.

With the intention of fitting into our new culinary culture and finding something easy, nourishing, and vegetarian to eat for dinner this summer, my husband and I ended up making and eating hummus homemade nearly every night of the week.

It became an obsession:  I began googling hummus recipes, always searching for the perfect recipe.  It was the ideal summer food: no cooking required, cool, creamy, easy.

I was so very diligent in my search. Some would say monomaniacal.  I never found the perfect recipe, but my husband created his own and it was our go-to recipe when we were too afraid to try the weird ones I had been unearthing.

His recipe included: 2 cans of beans (garbanzo, cannellini, red kidney, etc.), a rounded tsp. of sunflower seed butter, 1-2 cloves of garlic (crushed), salt and pepper to taste, the juice of one small lemon, and enough olive oil to lubricate the blending process.

We made so much hummus this summer that we broke our brand new blender.  We bought it in May and it was toast by August.

Here is a list of the strangest and most delicious recipes we came across:

red lentil hummus

 

cilantro lime hummus

 

yellow curry and butternut squash hummus

 

white bean and roasted eggplant hummus

 

beet hummus