Sunday, May 24, 2015
The go to food for someone with celiac disease is Mexican food. Beside flour tortillas, and you have to watch the seasoning packets and sauces - so I usually stick with making stuff from scratch, it's pretty much all gluten free. But eating the same thing over and over can get a little boring. I was craving Stuffed Peppers (something my mother made a lot while I was growing up - super yummy.) But I knew had, surprise, surprise, the fixings for tacos at home. So, on my way home, I picked up a couple colored peppers, and decided to use them for the "taco shell." The result? Delicious.
There's no secret to making tacos, but here's what I did.
Preparing the peppers
Preheat the oven to 400
Slice your peppers in half (we used red, orange and yellow)
Clean out the seed and that white stuff
Brush the inside and outside with olive or another oil
Set open face up on a cookie sheet (I used silpat beneath the peppers to prevent sticking)
Bake for 15 minutes face up and then turn over for 15 minutes more
Ingredients I like in tacos...
Either black beans or refried beans
Seasoned taco meat
Cheese (I put my cheese on the hot pepper instead of the beans first)
Cabbage, sliced (not a lettuce fan)
Taco sauce or salsa
And that night, I ate the tacos with fresh sliced pineapple and steamed asparagus. Yum!
image from: http://globe-views.com/dreams/grapes.html
8 oz cream cheese
8 oz sour cream
1/2 c white sugar
1 T vanilla
2 lbs grapes (I like it with mixed grapes, but if you have picky eaters, I'm sure it's great with one color of grapes only)
Blend cream cheese and sour cream until smooth
Add white sugar
Fold in grapes
Mix chopped pecans with a little brown sugar and sprinkle on top of salad
Chill for at least 1 hour before serving