Mini Beef Soft Tacos

In the season finale of MasterChef America last month, one of the contestants used blanched jicama slices to wrap spring rolls. It's been on my mind ever since to try jicama in place of tortillas. I finally did and I am please to share that it works fabulously!

1 lb ground beef
½ c chopped onions (3 oz)
2 cloves garlic, minced
1½ t chili powder
½ t ground cumin
¼ t pepper
2 t salt, divided
2 c chopped tomatoes (14 oz)
1 15-oz can black soybeans*, drained
1 lb jicama, peeled and thinly sliced
1 c shredded lettuce (2½ oz)
½ c mashed avocado (4 oz)
½ c shredded cheddar cheese (2 oz)
1 jalapeño pepper, seeded and diced (½ oz)

NOTE: If you can't find black soybeans, you may substitute black beans, increasing the net carbs to 4.5 g per taco.

1. Brown ground beef with onions over medium-high heat.
2. Add garlic, spices, pepper, and ½ t salt. Sauté until fragrant (30-60 sec).
3. Stir in tomatoes and soybeans. Reduce heat to low and simmer 20-30 min or until thickened, stirring occasionally.
4. Meanwhile, boil 4 qts water with remaining salt. Add jicama slices and cook until very pliable, 8-10 min. Drain well.
5. Divide beef mixture and lettuce among jicama slices. Top as desired with avocado, cheese, and jalapeño.

Nutrition Facts

Serving Size 1 loaded taco Serving per Recipe about 24

Amount per Serving Calories 107 Total Fat 7.5 g   Saturated Fat 2.8 g   Polyunsaturated Fat 0.4 g   Monounsaturated Fat 2.9 g Cholesterol 19 mg Sodium 230 mg Potassium 195 mg Total Carbohydrates 4.7 g   Dietary Fiber 2.6 g   Sugars 0.6 g Protein 5.7 g

Washday Red Beans

I attended grad school, very briefly, in Louisiana. On my first visit, the head of the department took me out to lunch. Not being a big seafood fan, I chose red beans and rice. I was told I'd chosen a classic Louisiana dish that was traditionally served on Mondays, washdays. I found polish sausage on sale last week and was really craving red beans and rice. This dish isn't quite authentic, but it comes close enough to make my taste buds happy.

1½ lbs yellow squash
1 t salt, divided
½ c chopped onion (2 oz)
¾ c chopped green bell pepper (4 oz)
1 c chopped celery (4 oz)
1 T oil
14 oz polish sausage, halved lengthwise and sliced
½ c canned red beans, undrained (4½ oz)
½ t thyme
½ t black pepper
½ t cayenne pepper
1 bay leaf
2 T butter

1. Using a julienne peeler or a sharp knife, make long, thin noodles from squash skin and flesh. Cut noodles into ½-in pieces.
2. Sprinkle squash with ½ t salt, stir to combine, and set aside.
3. Sauté onion, pepper, and celery in oil over medium high heat until softened.
4. Add sausage and cook until browned.
5. Pour in beans, thyme, peppers, bay leaf, and remaining salt. Add enough water to cover contents. Bring to a boil.
6. Reduce heat and let simmer uncovered 2 hours, stirring occasionally. (Add more water as needed).
7. Drain squash well. Sauté in butter over medium high heat until tender (6-8 min).
8. Serve sausage and beans atop squash.

Nutrition Facts

Serving Size ¼ recipe Serving per Recipe 4

Amount per Serving Calories 467 Total Fat 37.9 g   Saturated Fat 14.5 g   Polyunsaturated Fat 4.5 g   Monounsaturated Fat 16.5 g Cholesterol 85 mg Sodium 1630 mg Potassium 720 mg Total Carbohydrates 15.2 g   Dietary Fiber 5.1 g   Sugars 2.6 g Protein 17.1 g