Justin & Meredith Winokur's Kitchen Cooking Notebook

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Taco cupcakes and zucchini -- back to top

I made taco cupcakes doing the pretty standard mixture. I used 2/3 lbs lean beef and a whole zucchini julienned. I also added beans (which I don't usually do but I have done in the past). I added salsa (which I do not recall if I usually do) and corn. In the taco seasoning, I also added garlic powder, onion powder,cayenne, 21 seasoning salute, and a few other things. The salsa gave it a bit more heat than usual but I really liked it.

I again didn't use cheese on the bottom layer but I did use low-fat mexican cheese on the top. I was a bit worried since the shells were past the expiration but they seemed okay.

I also made oven-fried zucchini with the extra zucchini but this time I actually used the right temperature (475). They actually were a bit over-cooked. I'll be more careful next time

Original Wordpress ID and Date: 6215, 2013-06-26_195627

Lentil Taco Cupcakes -- back to top

I made lentil taco cupcakes (with the regular method) as I have done before. I reduced the lentils to 3/4 cups (and 1.5 cups water, simmered for 10 min then drained). I sautéd half an onion, a julienned zucchini, half a green pepper, and a jalapeño. I then added the lentils. Instead of just taco seasoning in water with extra spices, I did about 1/3 cup hot salsa, some water, taco seasoning and other spices. The other spices included chipotle powder which added a nice extra punch. When I mixed that into the rest, it was not wet enough so I added some white wine and let that cook down.

They were really good today. Last time I wasn't as impressed but they were better tonight. The shells were nicely crispy and the filling was well seasoned and flavorful. The filling was just enough making me thing that 3/4 cups lentils==2/3 lbs beef is a pretty good relation.

Original Wordpress ID and Date: 6967, 2013-12-02_204347