Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Kale “Tacos”

on November 15, 2013

My CSA share this week is similar to last week:  collards, eggplants, peppers (Anaheim and jalapeno), Malabar spinach, sweet potatoes and daikon radish.  I had kale left from last week, which I wanted to cook before starting on the new produce.  I’d tried kale tacos seasoned with chile powder and cumin before, and I didn’t really like it.  I thought it would be better without seasoning, so that’s what we had.  The taco filling was sauteed kale & onions and sauteed peppers & onions & garlic, plus tofu and feta.  Plain baked sweet potatoes (with butter and brown sugar) on the side.  Definitely better without the “taco” seasoning.

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For dessert, we’re having buttermilk pie.  I found a recipe that uses a graham cracker crust.  The recipe calls for 2/3 cup of brown sugar, which is a LOT less than the last recipe I tried (from Homesick Texan).  It also has less butter.

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Both recipes are good, just different.  The pie I made today has more of a cheesecake flavor.  It was easy to make too.  The crust ingredients are whirred up in the food processor, as well as the batter.

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One response to “Kale “Tacos”

  1. Ani says:

    I love different taco fillings – lentils and chickpeas are also great!

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