Simple & Delicious: Lentil Tacos

As always, the What is dedicated to presenting you with colorful ideas for everyday life. Many of our ideas are food-related, because we love food. Learning how to cook for yourself now that you no longer have your mom or your meal plan to provide your meals can seem like a daunting task. We at the What are here to show you that cooking can be fun, easy, and rewarding by offering up recipes like this from our personal cookbooks. As is the case with most of our recipe-based ideas, this one is simple and delicious, just like us.

 

Lentil Tacos

Dead sexy.

It is no big secret amongst those who know me well that deep down inside I harbor a desire to be Mexican. Whether this stems from my fantastic Godmother, the Mexico boat ride in Epcot, Mariachi, or Robert Rodriguez movies is a matter of debate. But one thing is certain, I sure do love me some Mexican food. Granted, a lot of the "Mexican" food I prepare is Americanized, but it is still pretty damned good. Plus, it encourages the consumption of three of my favorite things: guacamole, tequila, and Mexican beer. Paired up with the right soundtrack, Mexican cuisine can really brighten a dull day.


This delicious recipe was introduced to me when I was dating a vegetarian and, between this and Black Bean and Corn Quesadillas, it nearly turned me. The meal is satisfying for your favorite carnivore while appeasing any vegetarians you may have to cook for. (NOTE: This is not a vegan recipe.) It's delicious, not bad for you, and a crowd-pleaser. So next time you have a taco night, don't buy some stupid kit from the supermarket, and try your hand at Lentil Tacos.

PRIMER - Grill Master 101

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Veggie Stir Fry

As always, the What is dedicated to presenting you with colorful ideas for everyday life. Many of our ideas are food-related, because we love food. Learning how to cook for yourself now that you no longer have your mom or your meal plan to provide your meals can seem like a daunting task. We at the What are here to show you that cooking can be fun, easy, and rewarding by offering up recipes like this from our personal cookbooks. As is the case with most of our recipe-based ideas, this one is simple and delicious, just like us.

Veggie Stir Fry

In keeping with most meals I prepare; this is quick, easy, and involves a lot of veggie chopping. Health-wise, it's wonderful, until you add the stir-fry sauce and the ridiculous amount of sodium that goes with it. But hey, who cares? It's delicious and you'll be more than happy to eat your vegetables!

Black Bean & Corn Quesadillas

As always, the What is dedicated to presenting you with colorful ideas for everyday life. Many of our ideas are food-related, because we love food. Learning how to cook for yourself now that you no longer have your mom or your meal plan to provide your meals can seem like a daunting task. We at the What are here to show you that cooking can be fun, easy, and rewarding by offering up recipes like this from our personal cookbooks. As is the case with most of our recipe-based ideas, this one is simple and delicious, just like us.

Black Bean & Corn Quesadillas

For most of my life, if someone was to ask me my hands-down, all-time, desert island favorite food, it would either be chocolate chip cookies or pizza. Now, it is no contest. It is black bean and corn quesadillas. They have it all. A little sweetness, but with a kick. Mostly soft, but with a crispy crunch. The combination of flavors presented in this dish, to me, is the holy grail of foodiedom. Also, it goes along well with my secret desire to be Mexican. Don't ask, just read the recipe, whip up a batch for yourself, and be prepared for (according to me) the best meal ever.

American Chop Suey

As always, the What is dedicated to presenting you with colorful ideas for everyday life. Many of our ideas are food-related, because we love food. Learning how to cook for yourself now that you no longer have your mom or your meal plan to provide your meals can seem like a daunting task. We at the What are here to show you that cooking can be fun, easy, and rewarding by offering up recipes like this from our personal cookbooks. As is the case with most of our recipe-based ideas, this one is simple and delicious, just like us.

American Chop Suey

Recently I found myself lamenting that my cooking skills were limited to summertime meals and I began looking for different recipes to try out to expand my culinary horizons. Then I had American Chop Suey. This delectable dish, popular in the Northeastern section of the country, has always been a favorite of mine, yet for some reason, I had forgotten about it. The meal is incredibly simple to put together, and you likely already have everything you need to make it.

French Bread Margherita Pizza

As always, the What is dedicated to presenting you with colorful ideas for everyday life. Many of our ideas are food-related, because we love food. Learning how to cook for yourself now that you no longer have your mom or your meal plan to provide your meals can seem like a daunting task. We at the What are here to show you that cooking can be fun, easy, and rewarding by offering up recipes like this from our personal cookbooks. As is the case with most of our recipe-based ideas, this one is simple and delicious, just like us.

French Bread Margherita Pizza

There are few things I enjoy more in life than getting together some fresh ingredients and spending a lot of time in the kitchen whipping them up into something delicious. But sometimes I just want to eat. Luckily, I was able to combine all of these things into a simple, quick, and tasty meal. You'll be amazed at how easy and yummy it is! So, in honor of National Pizza Month, here is the recipe for French Bread Margherita Pizza.

Ingredients
1 loaf of crusty french bread
1 tomato for slicing
EVOO
Garlic power
Oregano
Mozzarella Cheese (Part Skim)
TODAY'S SECRET INGREDIENT IS: 3 leaves fresh basil

Directions

1. Preheat the oven to 350 degrees. NOTE: I have also used the broiler, just keep an eye on the pizza so you don't burn it.
2. Cut the bread into four slices.
3. Thinly slice the tomato.
4. Drizzle the bread with the EVOO (Use 1 tbsp for accurate calorie count).
5. Place tomato slices on the bread.
6. Season with Oregano and Garlic Powder.
7. Sprinkle mozz on top of everything (1/4 cup for accurate calorie count).
8. Tear the basil leaves and toss a few onto each slice of bread.
9. Pop into the oven and bake for 10-12 minutes.

Calories: 630 per slice (This could vary depending on your bread. 1/4 of the loaf I use is 300 calories.)

Tomato Tossed Pasta

As always, the What is dedicated to presenting you with colorful ideas for everyday life. Many of our ideas are food-related, because we love food. Learning how to cook for yourself now that you no longer have your mom or your meal plan to provide your meals can seem like a daunting task. We at the What are here to show you that cooking can be fun, easy, and rewarding by offering up recipes like this from our personal cookbooks. As is the case with most of our recipe-based ideas, this one is simple and delicious, just like us.

Tomato Tossed Pasta

Recently I have been rediscovering the joy in life that is having a Whole Foods nearby. Many a day on my lunch break, I'll pick up a bunch of fresh ingredients and toss together something delicious (like French Bread Margherita Pizza). I must say, it's nice to finally be the guy in the office whose lunch makes everyone else jealous. To make a long story short, my coworker Patti was impressed by my kitchen improvisation skills and gave me a gift: two orange tomatoes and a suggestion. The suggestion was to marinate the tomatoes in olive oil and put it on spaghetti. The following is how I interpreted that suggestion tonight (with irresistibly tasty results).

Salsa Fresca

Everyone loves chips and salsa, it's one of the simple facts of life like the sky is blue and elephants are nosy. But too many people go through life getting their salsa from jars, and that's just sad. The proper way to dress your tortilla chip is with a generous heap of salsa fresca (rough translation: fresh sauce). This is another recipe coming from dear ol' Dad, and it is truly a case of father knows best.

Ingredients
3 tbsp finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled, seeded, and chopped
2 jalapeno peppers, finely chopped
3 tbsp minced cilantro
2 tsp freshly squeezed lime juice
1 bell pepper, chopped
Salt and pepper to taste
TODAY'S SECRET INGREDIENT IS: Tequila blanco

Directions

1. Chop all your veggies (not counting the tomatoes here, because they are fruits, remember?) Please note that the size of the jalapeno pieces will alter the spiciness factor of the finished product. Bigger chunks=spicier scoops.
   
2. Put the garlic and onions in a strainer and set aside for a bit.
   
3. Fill a saucepan with enough water to cover all three tomatoes (but don't put them in yet) and bring to a boil. Turn off heat.
   
4. Ladle a few scoops of the boiled water over the onions and garlic for about a minute, this will "cook" them sufficiently.
5. Cut out the stem of the tomatoes and cut an X on the bottom of each tomato. Drop them in the hot water for about a minute. This is going to loosen them up a bit and allow you to easily peel them. After they look wrinkly enough, you should be able to take them out of the water and wipe the skins off.
6. Slice your now-naked tomatoes along their equator (picture the globe) and squeeze out the excess juice and seeds before dicing.
7. Now you can combine all of your ingredients in a bowl. Mix well until it looks like a decent salsa (see photo).
8. Add a splash or two (or seven) of the SECRET INGREDIENT. Let the salsa sit in the fridge for a few hours so all of your ingredients become really close friends before serving.
   

The bigger the batch with this recipe, the better. Salsa is versatile and can be used as a dip as well as in a variety of recipes. Like Dad's Guacamole, this would go well with Black Bean and Corn Quesadillas or Fajita Burritos, and should be enjoyed with a Corona or a margarita! Buen provecho!

Dad's Guacamole

Guacamole is an amazingly delicious dip/side/something to eat with a spoon. It pairs well with almost any Mexican dish as a spread or topping, and can also be used in lieu of salsa with tortilla chips. It is remarkably versatile and ridiculously tasty. There are many different ways to prepare guacamole, with this particular version being a favorite. It's based on a recipe found in Wine Enthusiast magazine, with a few adjustments made.
Ingredients
1 Hass avocado
1 tbsp diced onion (Vidalia is recommended)
1/2 tsp chopped jalapeno
1 tsp freshly squeezed lime juice
Salt to taste
TODAY'S SECRET INGREDIENT IS: 3 tbsp diced green apple or half a green apple

Directions

1. Scoop the flesh (green stuff) out of the avocados and mash it up in a bowl.
2. Dump in all your chopped veggies and mix well, adding a pinch of salt as well.
3. Pop it in the fridge to let it cool down and to let all the ingredients become close friends.

The original recipe called for peaches and mangoes, but as it turned out the supermarket was plum out of peaches and the mangoes purchased weren't the ripest of fruits. Therefore, extra apple was added in place of these to fruits, giving the guacamole an interesting tartness. This would go well with Black Bean and Corn Quesadillas or Fajita Burritos, two favorites around here. Regardless of how you eat it, be sure to enjoy Dad's Guacamole with a Corona or a margarita! Buen provecho!