My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Entries in beans (28)

Friday
Aug122011

taco night, done right

Potatoes are underrated. 

Potatoes in tacos are way underrated.

I don’t think I’ve ever even had a potato in a taco.

All these years, so many delicious taco nights, could have been that much better.

Shall we get started?

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Chris’s dad + sister are in town, visiting from Pennsylvania.  They’ve been with Chris’s brother and family the past few days, and are now staying with us through Saturday. 

My dinner idea was taco night.  Easy to please a crowd with, customizable with different toppings, easy to make vegetarian while keep meat-eaters happy, etc.

My other reason for taco night, was an easy excuse to eat down more of the veggies, stockpiled in our house

  • zucchini
  • cabbage
  • peppers
  • corn
  • onion

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I kept the zucchini separate from the main veggie mix because Chris + Kelly are not huge zucchini lovers.  All I did to prep the zucchini, was chop up 1 medium zucchini, add 1 minced clove of garlic, few pinches of salt + pepper.  Wrapped it up in foil and onto the grill it went for about 6-10min.

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My fabulous friend Heather, who works for Small Planet Foods, sent me an awesome package filled with Muir Glen products + coupons.  In the box were 4 different canned tomato products.  One item, were these fire roasted tomatoes.  I’ve never seen this can in stores before!  They were delicious, as are all of the Muir Glen products I’ve tried.

Fire roasted tomatoes are excellent mixed with veggies for taco night.  Love that roasted flavor and it helps keep things moist.

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Okay, really what started off this taco night idea, was the ginormous head of napa cabbage still creeping in the fridge.  Seems like an odd thing to spur taco night, but who doesn’t like a little crunchy slaw topping on their tacos?

If you haven’t tried it before, you’ve been missing out.

Whenever I go out for Mexican, I love squeezing lime juice all over my food.  I also am a huge fan of lime flavored tortilla chips.  So my thought was:

crunchy + limey + salty + sweet

And guess what?  It worked.  Amazingly!  You could eat this as a little side salad or use as a topping.  Either way, it added a nice crunchy + refreshing bite to dinner.

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Zesty Lime Cabbage Slaw

  • 10 large cabbage leaves [I used Napa]
  • 2T fresh squeezed lime juice
  • 1/2t lime zest
  • 1/2t salt
  • 1.5t pure cane sugar [or honey]
  • 2T sunflower oil [or other light oil]
  • 2T apple cider vinegar
  1. Wash, pat dry, and chop your cabbage. [I like chopping into ribbons]
  2. In a small bowl, add all other ingredients + whisk together.
  3. Taste + add more salt/pepper/sugar as needed.
  4. Toss together in a large bowl + serve.

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Now, onto the potato + bean mix. 

I’m determined to not by pre-cooked beans anymore.  I’ve been slow-cooking beans the past few weeks, and besides tasting better, it’s much cheaper.  I’ve gone through waves of making my own beans, but the convenience of the can is so hard to resist. 

Slow cooking makes things easy though [tutorial soon!].  The slow cooker does all the work + you come home to tasty, fresh beans and a few extra dollars in your wallet.  With the amount of beans we eat, those dollars add up!

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Black Bean Potato Taco Stuffing [serves 6]

  • 3c black beans
  • 6-8 small red potatoes, cubed [about 3” wide]
  • 1T cumin
  • 3 large garlic cloves, minced
  • 2T sunflower oil
  • 2T chili powder
  • 1/2t coriander
  • 1t oregano
  • 3/4-1t salt
  • black pepper [a lot!]
  • cayenne pepper [optional]
  1. Wash + chop potatoes into small cubes.
  2. Steam potatoes, until tender + drain. [~12-18min depending on the size]
  3. In a large bowl mix cooked black beans, steamed potatoes, and all other seasonings.
  4. Spread onto a baking sheet + grill or roast in the oven, around 400* for 10min, stirring 1-2x.  *Until slightly roasted + crispy.  If using the oven, you may want to carefully broil for 2-3min, watching closely.
  5. Taste 1/2 way through and add more seasonings as needed.

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Next up?  Spiced veggies + roasted tomatoes.  Super easy, just requires a bit of chopping action!  Once they’re chopped, you just throw them on the grill for 10min.

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Taco Veggie Mix [serves 6]

  • 1 can fire roasted, diced tomatoes - drained
  • 2 ears corn  [or ~1c frozen]
  • 3 small green peppers, chopped [or red/orange]
  • 1 med. yellow onion, chopped
  • 2t chili powder
  • 1/2t salt
  • 2 large garlic cloves, minced
  • 1T sunflower oil
  • black pepper
  1. Chop green peppers + onion and place in a large bowl.
  2. Drain tomatoes + add to the bowl.
  3. Slice corn from cob, on a cutting board, holding it vertically and slicing down. 
  4. Add corn to bowl, with all other ingredients + stir.
  5. Spread on a baking sheet, and grill or roast at 400* for about 10min, stirring 1-2x.
  6. Taste 1/2 way through and add more salt + pepper if needed.

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Here I am talking about taco night and what did I do?  Smashed my tacos, so I could pile on the toppings to the sky.  It’s way too hard to stuff that much veggie goodness into a taco. 

Definitely, top 3 meals of the summer!!  I would say maybe even #1.  I know…crazy! 

So much texture.  So much flavor.

And guess what?  I meant to shred a block of cheddar cheese but completely forgot.  So without the dollop of Greek yogurt on top, this meal is not only gluten free, but completely vegan.  Everyone at the table had seconds + even thirds. 

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Hope this meal can start your weekend off right!! 

Off to make breakfast + go tubing down the Poudre River with Chris + Kelly!

Ashley

Tuesday
Jul052011

food, friends, happy day

I haven’t been this relaxed in quite some time.  I feel like my birthday lasted for 3 full days.  Pretty dang fantastical.

The party on Saturday started mid-day, with our local friends dropping in first. 

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The lovely Michelle, brought me some adorable gifts, from our favorite downtown store White Balcony.

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She also brought tomatoes from her garden.  This girl knows me too well!  Definitely appreciate fresh, garden goodies! 

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And then an amazing delivery, from the lovely Kelsey!! 

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2 cupcake flavors

2 frosting flavors

all gluten-free

ohmygosh

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Kelsey used Pamela’s GF Baking Mixes, and had fabulous success!  These tasted great and there was no way anyone could have guessed they were gluten free.  Extremely moist and fluffy, with a lot of flavor.  She added extra vanilla extract for the vanilla cakes + extra cocoa powder for the chocolate cake.  She also said, she used an extra egg for fluffiness. 

Not only were the cupcakes delicious, but the frosting was as well.  The raspberry lemon was outstanding.  I think it was a pretty standard butter cream recipe, infused with lemon extract and fresh raspberries.  No pink food dye here!  The cupcake key was the cutest.  “The little black balls are chia seeds added for texture + nutrition!”  Love it!

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A few weeks ago I mentioned that I wanted a garden for my birthday.  Things have been extremely busy, so we didn’t have time to plant a garden, but Kelsey + Eric brought me the next best thing!

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Potted herbs!!  thyme + basil + rosemary

I have no idea what I’m doing with them and really hope to keep them alive!!  I don’t know when or how often to pick them, or how much to water.  Time to get researching!

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The drink of choice that night, was Odell’s 90 Shilling.  One of my favorites, from a great local brewery!!  We got a 1/4 keg for the occasion, which ended up being perfect + saved us money!

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For dinner, we supplied the veggie burgers, buns + fries and all of our friends brought side dishes.  I didn’t create any new recipes for these burgs, but here are the details on where you can find them.  Everyone loved them and most people split them in halves to try all three!

Mama Pea’s - white bean potato basil burgers

Emily’s – Black Bean Burgers

Angela’s – In a Jiffy Spelt Burgers –> I’ve made her original version multiple times, but have also made some fun variations.  The last time I made them, I used millet flour to make them GF and it worked really well.  Here was my ingredient list this time:

  • 1c cooked chickpeas
  • 1 small carrot, coarsely chopped
  • 1 small sweet onion, coarsely chopped
  • 1/4c canned diced tomatoes, liquid drained
  • 1/2c spinach, lightly packed
  • 1/2T dried basil
  • 1T oregano
  • 1/2T parsley
  • 2 cloves garlic, chopped
  • 1/4t fine grain sea salt
  • black pepper
  • pinch or 2 of cayenne pepper
  • 1/4c unsalted sunflower seeds
  • 1T pepitas
  • 1T ground flax meal
  • 1/2-3/4c oat flour [ground in the blender, from raw oat groats]

For all of the burgers, I cooked them about 3/4 of the way in the oven.  I cooled them, then put them on a plate in the fridge [covered], and before eating grilled them for about 5min per side over medium heat.

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Ann + Jenna

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All of the ladies!

Michelle, Ann, Jenna, Me, Sarah, Emily, Kelsey, Lauren

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A bit blurry, but here are the boys!

Kyle, Dave, Kurtz, Nick, me, Chris, Scott, Eric

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Really wish this one wasn’t blurry!!  Not sure what the heck I’m doing. :)

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Everyone brought amazing sides, and there were no duplicates at all!  We had grilled mixed veggies, sweet taters, french fries, burgers, mixed fruit, quinoa salad, greens + chickpea Greek tasting salad + burger toppings. 

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For the fries, I used Mama Pea’s dill pickle fry recipe.  I bought 4 bags of Alexia french fries and followed her recipe exactly.  There were literally no fries left. 

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Birthday plate!  A little bit of everything, including 1/2 of a black bean burger + 1/2 of the bean potato basil burger.  I’ve made Emily’s black bean burgers numerous times, and they’re never a disappointment.  This was my first time making the bean + tater burgs, and it definitely won’t be my last.  I wasn’t sure what it would be like to have potatoes in a bean burger, but man were they delicious!! I think it would be fun to do a rosemary version as well, since taters + rosemary are an awesome combo.

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Fresh summer food.

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Mmm. Good.

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After dinner, Kelsey flew out of nowhere with the amazing tray of cupcakes!

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“That’s a lot of candles, lady!!”

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Making a wish…

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really.awesome.face.

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After dessert #1, it was time for dessert #2.  Kelsey snapped this photo and we both snagged a bit of this ooey, gooey, fudge-like, flourless chocolate cake.  Ann was so sweet, and picked up this gluten free chocolate cake from a bakery in Denver.  It was dusted with orange zest, which is always the perfect dark chocolate compliment.

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Then Kelsey snapped this.  Birthday face?  I’m surprised there wasn’t chocolate smeared on it.

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Then I ate more of this.  And then I had a sugar rush!! 

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The rest of the party was relaxing + fun.  The girls chatted away inside on the couch, while the boys had fun in the backyard with our make-shift fire pit.  Literally a hole in the ground. 

Fabulous friends.  Fabulous food.  Happy day.

More please!!

<3 Ashley