Adventures in Simple Living

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Eat this! May 5, 2010

Filed under: Uncategorized — twinkleworm @ 12:47 pm
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This is starting to become a habit but my latest recipe blog is vegetarian once again. I promise that the next one will have lots of bacon…and cheese.

This one was super easy and delish. I picked this recipe up from one of my current favorite foodie blogs Broke and Healthy.

This is jicama cucumber slaw over black beans with avocado, sour cream and queso fresco.  Phil and I gorged ourselves on this last night and didn’t have to feel gross about it after!


black beans ( I used canned out of laziness), sour cream, 1 avocado, queso fresco, jicama, 1 cucumber, 1 jalapeno, 2 cloves garlic, salt, vinegar or lime juice (I used vinegar because that is what I had), cumin, some sort of sweetener like agave or honey


To make jicama slaw, grate equal parts of the jicama and cucumber into a bowl. Add half of a minced jalapeno (more or less to taste, I did less as I am a wuss), then add the 2 cloves of minced garlic, the salt, splash of vinegar, cumin and sweetener and play with the flavors a little to get it how you like. I added quite a bit of vinegar and a little extra salt and that suited my taste buds quite well. Hubby gobbled it down! Heat up your black beans and put a heaping spoonful of sour cream and as much avocado as you like on top, crumble a little queso fresco over everything and top everything with the slaw.

I highly recommend checking out her blog for yummy cheap meal options!!


It’s what’s for dinner April 15, 2010

Filed under: recipes — twinkleworm @ 5:25 pm
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My husband and I are always looking for cheap, HEALTHY meal options.
These are amazing, and come highly recommended by us both! This recipe came from the Vegetarian Times website.

Ingredients for Sopes
* 1/4 cup Parmesan cheese, optional
* 3 cups masa harina
* 1 1/2 tsp. baking powder
* 1 tsp. salt
* 1 large egg, lightly beaten
* 3 Tbs. vegetable oil or olive oil
* 1 cup grated Monterey Jack cheese

Ingredients for filling
# 3 Tbs. vegetable oil
# 1 small onion, chopped (1 cup)
# 6 cloves garlic, peeled and thinly sliced
# 2 medium zucchini, cut into 1/2-inch cubes (2 cups)
# 1/2 cup fresh or frozen corn kernels
# 1/2 cup cooked black beans
# 1/4 cup coarsely chopped cilantro
# 2 Tbs. lime juice
# Chili powder, for sprinkling
# 1/2 cup crumbled queso fresco


1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Whisk together masa harina, Parmesan cheese, if using, baking powder, and salt in bowl. Stir in 2 1/2 cups hot water until mixture forms soft dough. Let stand 5 minutes. Stir egg, then oil, into dough.

3. Roll 1/4 cup dough into ball. Press into 3-inch disk on prepared baking sheet, pinching together any cracked edges. Press indentation in center of disk using small drinking glass, then shape 1/2-inch edge around indentation with your fingers. Repeat with remaining dough.

4. Bake 10 minutes, or until sopes begin to look dry. Sprinkle each indentation with 2 tsp. grated Monterey Jack cheese. Return to oven, and bake 5 minutes more, or until cheese has melted. Top with Zucchini-Corn Filling or Pico de Gallo.

Heat oil in skillet over medium-high heat. Add onion and garlic, and sauté 7 minutes. Add zucchini and corn, and sauté 7 minutes more. Stir in beans, and cook 2 minutes. Stir in cilantro and lime juice. Spoon into Oven-Baked Sopes or tacos, and sprinkle with chili powder and cheese, if using.