Beef Taco Crostada

Beef Taco Crostada
Print Recipe
    Servings Prep Time
    4 people 40-45 minutes
    Cook Time Passive Time
    35 minutes 1 hour
    Servings Prep Time
    4 people 40-45 minutes
    Cook Time Passive Time
    35 minutes 1 hour
    Beef Taco Crostada
    Print Recipe
      Servings Prep Time
      4 people 40-45 minutes
      Cook Time Passive Time
      35 minutes 1 hour
      Servings Prep Time
      4 people 40-45 minutes
      Cook Time Passive Time
      35 minutes 1 hour
      Ingredients
      Pastry
      Taco Meat
      Servings: people
      Instructions
      Pastry
      1. Combine flours and salt in a large bowl. Cut in butter chunks until pea-size or smaller. Drizzle with 4-5 tbsp of cold water and the vinegar tossing with a fork until dough becomes scraggly. Add another tbsp of cold water if necessary. Turn mixture out onto a clean work surface and knead until dough comes together. Form into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour.
      Taco Meat
      1. Heat oil in a large skillet. Add onion and green pepper and sauté over medium heat for 2-3 minutes. Add ground beef and continue to cook until beef is no longer pink and has started to brown, breaking up beef chunks as it cooks. Remove from heat and dab out any excess fat with a paper towel.
      2. Return to medium heat and add spices and water, stirring to combine. Allow mixture to come to a simmer and cook uncovered until most of the moisture has evaporated, about 10 minutes.
      3. Remove from heat and stir in beans and half of the cheese.
      4. Preheat oven to 375°F and line a large baking tray with parchment.
      5. Roll dough into a 14" circle that will be about 1/8" thick. Fold dough in half and move to your prepared baking tray.
      6. Spread beef mixture in the centre of the dough leaving a 1 1/2"-2" boarder of dough. Fold the dough boarder up and over the beef mixture, crimping the dough slightly as you go.
      7. Whisk egg with a tbsp of water and brush onto exposed pastry edge. Bake for about 35 minutes until pastry is golden.
      8. Remove from oven and top centre with remaining cheese. Cut into wedges and serve with desired toppings.
      Recipe Notes

      -The pastry can be made up to a day in advance and kept chilled until ready to use.

      Herbed Quinoa Shrimp Bowls

      Herbed Quinoa Shrimp Bowls

      Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
      Herbed Quinoa Shrimp Bowls
      Print Recipe
        Servings Prep Time
        2 people 15 minutes
        Cook Time Passive Time
        25 minutes 5 minutes
        Servings Prep Time
        2 people 15 minutes
        Cook Time Passive Time
        25 minutes 5 minutes
        Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
        Herbed Quinoa Shrimp Bowls
        Print Recipe
          Servings Prep Time
          2 people 15 minutes
          Cook Time Passive Time
          25 minutes 5 minutes
          Servings Prep Time
          2 people 15 minutes
          Cook Time Passive Time
          25 minutes 5 minutes
          Ingredients
          Shrimp Bowls
          Dressing
          Servings: people
          Instructions
          1. Combine vegetable broth and quinoa in a medium pot. Bring to a simmer, cover and cook according to package directions until tender. Allow quinoa to rest for 5 minutes and fluff with a fork.
          2. While quinoa is cooking make dressing by whisking all ingredients together in a small bowl.
          3. Pat shrimp dry and season with salt and pepper.
          4. Heat 1 tbsp of olive in a medium skillet over medium heat. Add shallot and garlic and sauté for 2 minutes until softened. Stir in shrimp and cook for 2 minutes per side.
          5. Add warm quinoa, arugula and 1/2 of the dressing and toss to combine over low heat until arugula is slightly wilted, about 1 minute.
          6. Scoop into serving dishes and drizzle each with remaining dressing and sprinkle with parmesan cheese if desired. Serve immediately.

          Mushroom and Arugula Quinoa Bowls

          Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
          Mushroom and Arugula Quinoa Bowls
          Print Recipe
            Servings Prep Time
            2 people 20 minutes
            Cook Time
            12 minutes
            Servings Prep Time
            2 people 20 minutes
            Cook Time
            12 minutes
            Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
            Mushroom and Arugula Quinoa Bowls
            Print Recipe
              Servings Prep Time
              2 people 20 minutes
              Cook Time
              12 minutes
              Servings Prep Time
              2 people 20 minutes
              Cook Time
              12 minutes
              Ingredients
              Servings: people
              Instructions
              1. Heat broth to a simmer in a small pot. Stir in quinoa, reduce heat to a steady simmer, cover and cook for about 18 minutes (I find cooking quinoa in broth takes a few minutes longer than just water). Remove from heat and allow to rest for 5 minutes.
              2. In a small bowl whisk together 1 tbsp olive oil, lemon juice, mustard, half of the thyme, salt and pepper. Set aside.
              3. In a medium skillet, heat 1 tbsp of olive oil. Once hot, add mushrooms and cook on medium highfor 3-4 minutes until starting to turn golden. Stir and continue to cook for about 2 minutes. Add garlic, shallots and half of the thyme. Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
              4. Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with salt and pepper.
              5. Add arugula and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing. Divide into 2 bowls and top with grated parmesan cheese and toasted nuts.
              Recipe Notes

              I used pine nuts here, but cashews are also wonderful.  To quickly toast nuts, heat 1 tsp of olive oil in a small pan over medium heat. Add nuts and toss or stir occasionally until golden.

              Roasted Vegetable Soup

              Roasted Vegetable Soup
              Print Recipe
                Servings Prep Time
                8 cups 30 minutes
                Cook Time Passive Time
                80 minutes 15 minutes
                Servings Prep Time
                8 cups 30 minutes
                Cook Time Passive Time
                80 minutes 15 minutes
                Roasted Vegetable Soup
                Print Recipe
                  Servings Prep Time
                  8 cups 30 minutes
                  Cook Time Passive Time
                  80 minutes 15 minutes
                  Servings Prep Time
                  8 cups 30 minutes
                  Cook Time Passive Time
                  80 minutes 15 minutes
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Preheat oven to 400°F.
                  2. Toss parsnips, carrots, apple and garlic with 1 tbsp oil. Spread out on a large baking tray in a single layer. Roast for 40 minutes flipping once after 20 minutes.
                  3. Meanwhile, heat remaining 1 tbsp of oil in a large pot or dutch oven over medium heat. Add diced onion and saute until starting to soften, about 5-7 minutes (don't brown).
                  4. To the pot add the roasted vegetables, chicken broth, beans, curry paste, and salt. Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.
                  5. Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed. Stir in cream and white pepper. Adjust consistency to your liking with additional broth and season to taste with salt.
                  Recipe Notes

                  -letting the soup cool slightly before blending is not necessary, however, I find it a little safer than blending the scalding hot soup.

                  -the amount of salt needed will be dependent on the saltiness of your broth.

                  -makes about 8 cups of soup depending on your desired consistency.

                  Grilled Prosciutto and Asparagus Flatbread

                  Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
                  Grilled Prosciutto and Asparagus Flatbread
                  Print Recipe
                    Servings Prep Time
                    2 12x8 flatbreads 50 minutes
                    Cook Time Passive Time
                    10 minutes 70-80 minutes
                    Servings Prep Time
                    2 12x8 flatbreads 50 minutes
                    Cook Time Passive Time
                    10 minutes 70-80 minutes
                    Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
                    Grilled Prosciutto and Asparagus Flatbread
                    Print Recipe
                      Servings Prep Time
                      2 12x8 flatbreads 50 minutes
                      Cook Time Passive Time
                      10 minutes 70-80 minutes
                      Servings Prep Time
                      2 12x8 flatbreads 50 minutes
                      Cook Time Passive Time
                      10 minutes 70-80 minutes
                      Ingredients
                      Dough
                      Flatbread
                      Servings: 12x8 flatbreads
                      Instructions
                      Dough
                      1. In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
                      2. Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
                      3. Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
                      Flatbread
                      1. Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
                      2. Preheat grill to medium.
                      3. Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
                      4. Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
                      5. In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
                      6. Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
                      7. Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
                      8. Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
                      Recipe Notes

                      -The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it!  I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.