Spring's raw soft tacos

This year, it seems that Louisville transitioned straight from fall into summer, skipping winter and spring entirely. Incredibly, we've had days over 80 degrees since the beginning of March. While this makes for an unusually sweaty and humid spring, it also brings with it the wonderful feelings of summer. The latter has been inspiring my meals for the past week or two, and this week it had me craving fresh cilantro. What better way to satisfy that craving than with fresh, raw tacos? (Disclaimer: the tortilla in this incarnation is not raw, just the filling. I'll try my hand at a raw wrap next time!)

Ingredients
corn tortillas (substitute raw wraps if you'd prefer)
2 red bell peppers, diced
1 yellow onion, diced
1 large tomato, diced
3 cloves garlic, diced
1cup black beans, soaked and rinsed
1 avocado, diced
1/2 cup cilantro, chopped
1 tbs chile powder
2 tsp ancho chile powder
1 tsp coriander

Directions
1. In a small bowl, mix spices
2. In a large bowl, mix remaining ingredients
3. Combine and mix well
4. Spoon mixture onto tortilla
5. Top with salsa verde or condiment of your choice
6. Serve!

Kick Out The Head-Cold Stew

It's the end of January, and everyone at work and school are sniffling, sneezing, and hacking their way through the day. If you haven't caught a cold in the past 2 months, congratulations! you're the lucky SOB that everyone else wishes would just get sick already. When I was attacked by a nasty sinus infection, I knew exactly what I needed. A trip to the doctor, you say? Nonsense! I can make my own stew! Remembering back to the days of when I was just a tiny, 5 foot tall preschooler, I recalled the healing power of a hot, home-made stew. Throw in some freshly baked bread and you've basically got a recipe for panacea. Just make sure that stew is packed with enough spices to knock the nose from your face, and you'll be feeling better in no time.

Ingredients:
1 lb tofu, drained and cut into cubes
1 red pepper, diced
1 yellow pepper, diced
1 yellow onion, diced
3 stalks celery, diced
2 carrots, diced
2 lb red potatoes, cut into cubes
1 1/2 cups brown rice
4 cups veggie broth (homemade in this case, feel free to use store bought)
2 cups water
1/2 cup fresh parsley, chopped
4 bay leaves
2 tbsp thyme
2 tbsp rosemary
1 tbsp cumin
2 tsp coriander
2 tsp cayenne pepper

Directions:
1. In a large pot over high heat, combine all ingredients and stir well
2. When stew begins to boil, reduce to medium-low
3. Let simmer for 45 minutes, or until it reaches a desired consistency
4. Serve with bread and enjoy!

(Pictured is this stew, as well as a modified version of my garlic and basil bread from June '11. I used all unbleached white flour, and replaced the garlic and basil with rosemary and thyme.)

Israeli couscous with sun-dried tomato

I am a big fan of couscous. It's delicious, filling, and it takes about 8 minutes to make. That being said, I've never tried Israeli (the pearled variety) couscous before. I've seen it on grocery shelves, and on the rare restaurant menu, but I had never taken the initiative to stray from my good friend, the common small ground semolina. So as I walked through Kroger and Whole Foods last week, I pieced together quite an entertaining dinner with the neglected grain and a big batch of sun-dried tomatoes, plus some beans, fresh basil, and garlic.

Ingredients
16 oz. pearled couscous
16 oz. red beans, cooked and rinsed
1 1/2 - 2 cups sun-dried tomatoes, cut into 1/4'' pieces
6 cloves garlic, chopped
2 tbsp  basil, finely chopped
3 tbsp olive oil, divided in two
4 cups water

Directions
1. In a large pot, combine water and 1 1/2 tbsp olive oil, place over high heat
2. In a small dish, combine tomatoes, garlic, beans and basil with remaining olive oil
3. When water begins to boil, add couscous and bring down to a simmer
4. Allow couscous to simmer for 6 minutes, remove from heat, cover, let stand 10 minutes
5. Pour couscous into serving bowl, add the mixed ingredients onto the couscous, stir well
6. Serve! (Makes 4-5 servings)