Dig Out Day1

Monday…I sweet sister in the ward once told me she called it Dig Out Day! I’d have to agree. Time to get going with the week and dig yourself out of the weekend messes from all the fun!

I had a great weekend involving going to a Taste of Home Cooking School in Keene with my sister-in-law. It was a spur of the moment decision, but a fun experience. It was a funny experience and I hope you don’t mind my sharing. My brother has celiac disease (no gluten) and just found out he has high cholesterol and some other issues that have come up with age. My husband, Brian, is on a very strict diet which excludes too many foods to mention to help with inner ear balance issues and headaches. As my sister-in-law and I got sat down at the show, we both started laughing as we looked at the menu. Why did we come? There isn’t a thing on any of these dishes that we can fix. Oops. As different ingredients were added, we both would turn to each other and list a substitue we’d use at our house. It became a very fun game and helpful because we got ideas from each other. Yet, through all of this there was one recipe that was a winner that we both could fix for our families. I decided to share it with you because it looks so good and smelled so good. I didn’t get to taste it, but I will be making it very soon.

Mushroom Tacos with Salsa Verde

Now don’t stop reading because you read mushrooms. You chop them up super small and mix them with meet…you hide them.

Salsa:

  • 1 large ripe avacado, peeled, pitted and cut in 1/2-inch dice
  • 1/2 cup diced tomato
  • 2 Tbsp. finely chopped onion
  • 1/2 tsp. seeded and minced serrano chile
  • 1/2 tsp. minced garlic
  • 1 Tbsp. lemon or lime juice (this would not be included at my house)
  • 2 Tbsp. chopped cilantro
  • 1/4 tsp. sugar
Tacos:
  • 1/4 lb. lean ground beef
  • salt and pepper to taste
  • 1/4 lb white button mushrooms
  • 1/4 lb. cremini mushrooms (mini portebello)
  • 2 Tbsp. olive oil
  • 2 cups julienned sweet onions
  • 1 Tbsp. minced garlic
  • 4 Tbsp. ground chili pepper
  • lime juice to taste
  • 1 cup shredded green cabbage
  • 2 Tbsp. chopped cilantro
  • 8 corn tortillas
  • 4 Tbsp. cotija cheese, grated (you can substitute parmesan cheese)
Combine all salsa ingredients and refrigerate for at least one hour.
Heat a saute pan over medium-high heat. Place ground beef in pan and cook; season with salt and pepper. Saute for 3 to 5 minutes until lightly browned; drain if desired. Chop mushrooms to approximately the texture of ground beef and saute in a separate pan with olive oil for 3 to 5 minutes. Combine mushrooms and meat and set aside.
Heat saute pan used for ground beef over medium-high heat. Add onions and saute until golden brown. Add garlic and cook until fragrant. Add the mushrooms-beef mixture and ground chili pepper. Saute 2 to 3 minutes, stirring. Adjust seasoning with salt, pepper, and lime juice.
To serve, toss shredded cabbage with salt, pepper, lime juice and cilantro. Place 2 Tbsp. of shredded cabbage on a tortilla and top with 2 Tbsp of mushroom and beef mixture. Top with a generous tablespoon of avocado salsa and sprinkle with Cotija cheese to taste.

~Joy Gleason~

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One Response to “Dig Out Day1”

  1. Sue Gong Says:

    MMMMM. These sound so yummy. Lime juice always sparks thinks up without making them too hot. Sue

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