Mushroom Taco's are my new favorite meal.

Mushroom Tacos

 

 

The mighty fungi that could , is how I think of Mushrooms. They are the hidden super food that often gets added to a dish. While they could easily be the the star. Mushrooms are wonderful for our immune systems, because they provide so many different minerals and vitamins we need. They are low in carbs, calories, strangely high in fiber and protein and fat free. Plus they are an AWESOME cancer fighter! I could eat them all the time and chances are they are always waiting in our fridge to be added to something, or maybe just sliced
 and eaten raw.

I am sad to say that the idea for mushroom tacos was not mine, I found a picture on either, Facebook, twitter, or instagram(where I spend to much of my time). Alot of the recipes called for just one type of mushroom and very little else. Since I had just been to the Farmer’s Market, I had some yummy local onion,  swiss chard, and mushrooms  to add. Really I could eat these every single day. 

Shopping list
 2 tablespoons Rice bran oil ( or bacon fat for paleo)
 1 Sweet Onion Sliced
 2 pounds of Mushrooms
 Let me say this don’t ever wash your ‘shrooms they soak up  the water and lose their yummy taste, take the dirt off with paper towels. Then peel the “skin” off the mushroom, this step is not required, but it makes the mighty fungi all the better! I used a mixture baby bella's, crimini, portabella, chanterelle, and shiitake. Slice thinly mushrooms and save stems for later!
5 leaves of Swiss Chard
( To make ribbons - de- stem your leaf and roll the swiss chard, now slice it, viola you have ribbons)
 1 Avocado
 1 teaspoon Organic chili powered
 1 teaspoon Organic Ancho Chili powered
 1 tablespoon of Coconut amino acids
1 teaspoon of Brags amnio acids ( or add more coconut oil to be soyfree)
 Pinch of Trader Joe’s South African Smoke
3 cloves of garlic
 Cilantro to taste
2 Limes
Avocado
Tortillas
 Directions
Heat 1 tbs of rice bran oil
Toss in the  onion sliced any way you want
while these are caramelizing ...
Prep 2 pounds of mushrooms
Add 3 cloves of minced garlic to your onions, stir then into your onions, for 30 sec. Add your mushrooms and 1 TSB of Rice Bran Oil. Stir for 30 secs, add 1 TBS of coconut amino acids and 1  tsp of brags amino acids. Add, your pepper mix. Mix it in well, turn down the heat a notch.Add your ribbons of swiss chard. Add lime juice from 1 lime. Stir well. Let the swiss chard cook down. Toss in the cilantro right before serving.

Serve with lime wedges, avocado and cheese if you wish. We ate (devoured) ours with corn tortillas, organic brown rice and “refried” beans, check out that recipe here. 

Yummy in your tummy creamed spinach

Your note has been created.

So i looked all over for a creamed spinach recipes and decided to cobble together my own based on all of them! So here you go, I have made this ahead of time so that the flavors can mix together for tomorrow!

Yield: Makes 8 servings

2 lb frozen spinach

1 1/4 cups whole milk

1 cup heavy cream

¼ cup cream cheese

1 small onion, finely chopped

1/2 stick (1/4 cup) unsalted butter

1/4 cup all-purpose flour

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon garlic powder

¼ parm cheese finely grated

Defrost Frozen Spinach . Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible.

Heat milk , cream cheese cut up in cubes, and heavy cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux *, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, garlic, spinach, and salt and pepper to taste and cook, stirring, until heated through.

Cooks' note:

Creamed spinach can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately low heat until hot.

What is a roux you ask…

Here is your answer:

Roux is a cooked mixture of wheat flour and fat, traditionally clarified butter. It is the thickening agent of four of the mother sauces of ... ( from wikipidia)

Now how do you make one:

Here's How:

0.Melt 1/2 cup (unless a specific amount is called for) of butter, shortening, oil, or other fat in a heavy skillet over very low heat.

0.Gradually sprinkle the hot melted fat with the same proportion of flour and immediately begin stirring.

0.Stir the mixture constantly until it reaches the desired color, which may take from 15 to 30 minutes.

0.Remove from the heat and continue stirring until it has cooled down a bit and there's no risk of burning.

0.Add herbs, vegetables, or whatever your recipe calls for or store roux tightly covered in the refrigerator for later use.

Tips:

0.A dark roux will thicken less than light roux.

0.If black specks appear in the roux, it has burned and you'll have to start over.

If roux is made ahead and refrigerated, pour excess oil from the surface before reheating, or let it return to room temperature.