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.

Mixtape Madness #6: May Fiesta Mix

According to the novel High Fidelity the making of a good mix tape, like breaking up, is hard to do. Furthermore, a good mix is never finished. You never know when you will come across a song that changes the dynamic of the mix you just completed. There is a litany of intricacies to crafting the ideal mix no matter what the mix’s intended purpose should be. This feature is merely a guide on the cosmic highway of mix making, and while experienced, the writer does not claim to be an expert.

May Fiesta Mix

From time to time I tend to enjoy listening to music in other languages. While I have a fair amount of French, German, and Portuguese music, Spanish takes the cake. With tunes from all over the world, this mix is ideal for a late-spring fiesta. I also enjoy giving it a spin when preparing a Mexican meal. 


1- "Canción del Mariachi " by Bandidos de Amor
I first heard this song in the intro of the Robert Rodriguez movie Desperado. Of course, it's Antonio Banderas singing that version of the song. Either way works, and any song that mentions tequila is alright in my book. Or magazine.

2- "I've Got No Strings" by the Gipsy Kings
Yes, this is the song from Pinocchio. This is a track off of the wonderful Simply Mad About the Mouse album (well worth buying). The spin that the Kings put on it is way beyond cool and takes an old Disney classic and morphs it into something wonderful.

3- "Guajira Guantanamera" by Celia Cruz
A number of artists have recorded versions of this song over the years, but to me, nobody does it like Celia Cruz. Oddly enough, this song reminds me of working at Disney World more than the previous one, as we used to sing it while closing down for the night.

4- "Armada Latina" by Cypress Hill, Pitbull, Marc Anthony, and Stephen Stills
This song is fun. There's really no other way to say it. Sampling the fourth section of Crosby, Stills, and Nash's "Suite: Judy Blue Eyes" was a stroke of genius. Combine that with smooth verses from Cypress Hill and Pitbull and Anthony's vocals, which are always better in Spanish, and you have a winner.

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.

Tequila Sun Rice & Chipotle Ketchup

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.

Tequila Sun Rice & Chipotle Ketchup

Like most great accomplishments in science and history, good meals come from happy accidents. Such is the case with Tequila Sun Rice. I found myself with pork chops and nothing to accompany them, so I took a cup of Jasmine rice and jazzed it up into the best rice I've ever had. Unfortunately, I did not write anything down, so I'll be recreating this recipe by memory. I'm also going to be presenting it in two parts, the rice itself and the Chipotle Ketchup I whipped up to go along with it.

Chicken Fajita Burritos

This surefire crowd-pleaser was conceived after a visit to Chipotle Mexican Grill. Whoever the genius was that sat down and said "Hmm, what's better than burritos and fajitas? Oh yeah, fajita burritos!" is A-OK in my book. For the record, you should probably wash this down with something that has tequila in it. Tequila is probably the only thing that could make this masterpiece any better, but then again tequila makes everything better. Enough about tequila, on to the cooking!

Ingredients

Chicken Breast Cutlets

Mesquite Seasoning

Paprika

Cilantro

Garlic Powder

Lemon Pepper

Red Bell Pepper

Onion

Tomato

EVOO

Taco Sauce

1 Can of Corn

1 Cup of Rice

Lettuce

Mexican Blend Cheese

TODAY'S SECRET INGREDIENT IS: 3 Limes

Directions

1. Bring 1 cup of water to a boil. Stir in the rice. Squeeze in the juice of one lime and sprinkle in some cilantro, paprika and Mesquite seasoning. Stir, cover, reduce heat and let that simmer.

2. Slice the onion and pepper and dice the tomato.

3. Sautee the chicken in the EVOO. Liberally season the chicken with the Mesquite Seasoning, paprika and cilantro. Toss a bit of garlic powder and lemon pepper on there as well. Squeeze the juice of one lime over the chicken while satueeing.

4. Once the chicken is done, set it aside and sautee the onion and pepper in the same pan. Add some more lime juice, seasoning, and cilantro. See the pattern?

5. Somewhere around here you should heat up the corn.

6. Once all of that is done, set the table with tortillas and the food you've prepared.

7. Pile it on a tortilla with taco sauce, lettuce, cheese, and tomatoes, and you're good to go!

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!