Monthly Archives: August, 2013

Black Bean Tacos with Homemade Corn Tortillas

One thing I miss now that I am gluten-free is having a good tortilla with my tacos. Flour tortillas just seemed superior to me in texture and flavor to the store bought corn tortillas. I did find one brand of corn tortillas that were ok but I still wasn’t loving them.

I was telling a few friends about this and one couple, who are great cooks, told me that they LOVE corn tortillas! Really?  I didn’t believe it… But, their qualification was that the tortillas had to be homemade. That seemed like a daunting task to make my own tortillas. They insisted that they were simple to make so I finally deicded it was time to give it a shot and see if they really were better.

Were they better??? YOU BET!!! They were so easy to make, taking very little time at all! And, they tasted far better than any corn tortillas I have ever gotten in a store. I am sold! I will be making my own corn tortillas from now on.

Now, the trick will be to make a bigger batch and try freezing them… hmmm…. another addition to this recipe for another time! 🙂

By the way, we decided to a vegetarian filling for the tacos inspired by a recipe I saw on Cookie + Kate (a vegan blog that has wonderful recipes). Definitely check it out!


Black Bean Tacos with Homemade Corn Tortillas

1 can black beans, drained and rinsed
1 can diced tomatoes with green chilies
1 cup corn
1 tsp. cumin
roasted red pepper sauce (see recipe below)
shredded pepper jack cheese
2 c. masa harina
1/2 tsp. sea salt

To make tortillas, combine 1/2 tsp. sea salt with 2 c. masa harina (corn flour). Add 1 1/2-2 c. hot water slowly until dough is firm and springs back to the touch; not dry or sticky.

Allow dough to sit for 1 hour covered. Divide dough into 12 balls. Put one ball between two layers of wax paper and roll out to approximately a 6″ circle. Continue to do so for all dough.

Heat a skillet to medium heat. Place one tortilla on and cook for about 1 minute or until just appearing to be cooked on edges. Flip and cook another 30 seconds. Remove to a plate with a paper towl on it to absorb moisture. Repeat with remaining 11 tortillas. Set aside.

In a medium skillet, combine beans, tomatoes, corn, cumin, and salt/pepper to taste. Heat over medium high heat until simmering. Continue simmering for 10-15 minutes or until hot through and mixture thickens slightly.

Serve scoop of bean mixture with some cheese and red pepper sauce in a tortilla. Optional – top with guacamole.

Roasted Red Pepper Sauce

12 oz. jar roasted red peppers, drained
1/4 c. water
1 small yellow onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
1 tsp. sugar

Combine all ingredients in a food processor. (I used our magic bullet.) Blend until a smooth texture. Pour ingredients into a small sauce pan. Cooking at medium heat, bring to a simmer. Reduce heat and continue simmering 15 minutes or until slightly thickened and the flavor of the onion mellows a bit. Serve warm over taco ingredients.

*This recipe was originally for enchiladas so this would make a great alternative to store-bought enchilada sauce.

Husband Rating: 7 out of 10


Ginger Beef and Broccoli Stir Fry

Made a great stir-fry for dinner tonight and three out of the four of us liked it… I served it on top of cooked millet tonight instead of on rice or quinoa and we enjoyed it.  It had a nice texture and flavor to it.  I highly recommend trying if you get a chance!


Ginger Beef and Broccoli Stir Fry

Recipe adapted from

1 lb. sirloin steak (best if 100% grass-fed), sliced
2 Tbsp. coconut oil, divided
4 cloves garlic, minced
3 c. broccoli florets
2 c. carrots, sliced
2 c. snow peas
1 Tbsp. flaxseed meal
2 Tbsp. lemon juice
2 tsp. fresh ginger, minced
2 tsp. black pepper
pinch red pepper flakes
1/2 c. chicken broth
1-2 Tbsp. gluten-free tamari/soy sauce

In a small bowl, combine flaxseed meal, lemon juice, ginger, peppers, broth, and soy sauce. Set aside.

In a large pan, heat 1 Tbsp. coconut oil and garlic over medium-high heat. Add sliced sirloin and cook until just browned and still pink in the middle. Set aside in a bowl.

Add remaining Tbsp. of coconut oil into the pan. Add vegetables and flaxseed mixture. Stir well to coat vegetables. Cook until veggies are tender crisp. Add beef back into the mixture, stirring to coat and cooking for another few minutes.

Serve immediately.

Husband Rating: 7 out of 10

Almond Crusted Salmon

So, I really want to love salmon… I really do! I know how good it is for you and how simple it can be to cook it. But, I just still am struggling to find the one recipe that negates the fishy flavor and truly makes me love salmon. So, we keep experimenting with new recipes each week (I am making it my goal to make salmon once a week) and this week’s was probably my favorite out of what we have tried. I can’t say that I love salmon yet but I liked this one best so far. My husband, who does like salmon, said it was delicious!

I served it with Roasted Veggies with Tahini Sauce. Personally, I loved the side dish the most!

P.S. I have found that if I buy the high quality, wild-caught Alaskan salmon, it is definitely a vast improvement over the lesser expensive options. Another reason why we eat it only once a week – too expensive to do it more often…

BTW, this picture is pretty sad… it tastes better than the picture portrays it, I promise!


Almond Crusted Salmon

4 fillets wild-caught Alaskan salmon, skin removed
1/4-1/2 c. almond meal
honey-Dijon mustard


Rinse salmon fillets, pat dry, and sprinkle with salt/pepper to taste. Scoop a dollop of honey-Dijon mustard onto each fillet and brush to coat. Do the same to both sides. In a shallow bowl, place almond meal. Dip salmon fillets in almond meal and press to coat.

Place fillets on a pan, either covered in parchment paper or tin foil. Bake at 375 degree for about 15 minutes or until fillets flake. Serve immediately.

Husband Rating: 5 out of 10

Food for Thought: I definitely think this could be a meal for the grill. I would recommend doing it in a grilling pan simply so that the “breading” doesn’t come off when you flip the salmon.

Roasted Veggies with Tahini Sauce

I wish I could take credit for this recipe but I can’t.  I got it from and only changed it a tiny bit.  It is absolutely delicious and could be a stand alone meal, though we used it as a side dish.  I will definitely be making this again.

(The blog I got the recipe from, Oh She Glows,  is all vegan recipes and although we are not vegan, I really enjoy many of the recipes she posts. )


Roasted Veggies with Tahini Sauce

1 head broccoli, cut into bite-sized florets
1 head cauliflower, cut into bite-sized florets
1 can chickpeas, drained, rinsed, patted dry
1 Tbsp. grapeseed oil, divided

Tahini Sauce
1/2 c. raw cashews, soaked*
2 Tbsp. lemon juice
1 Tbsp. tahini
1 large garlic clove
pinch salt
2-3 Tbsp. water, to thin sauce as needed


*To soak the cashews, you can do it overnight in a bowl covered with water or do what I did which is the quick method. Boil some water and pour over the cashews and soak for 45 minutes.

In a food processor, toss cashews, lemon juice, tahini, garlic, and salt. Puree until smooth. Add water to thin the sauce until similar to a salad dressing texture.

Line two baking sheets with parchment paper. On one, place the cauliflower and broccoli. Drizzle with oil and toss to coat. Sprinkle with slat/pepper.

On other baking sheet, place chickpeas, drizzle with oil and salt and pepper and toss to coat.

Bake veggies and chickpeas at 400 degrees for 15 minutes. Remove from oven to stir and return to oven another 10-15 minutes or until tender and just starting to brown.

Mix chickpeas and veggies in a bowl. Serve and drizzle with tahini sauce to serve. Yum!!!

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