I hope you all are enjoying this lazy July weekend!
I am completely guilty of being 100% submerged into summertime and this may have created a bit of a writer’s block!?! With the kids being out of school and no real routine in place, it’s a free-for-all around here. These days I am usually torn between working in my garden, creating recipes in my kitchen, food photo sessions for my Instagram account (yes, I actually do that), the kids and their social life or keeping myself moving either on my bike or at the gym…Tough life I know!
But the reality is that alot of changes have occurred over the last month leaving me to fall behind on some of my responsibilities and I feel somewhat out of balance. Not in a “Help me I am drowning!!!” kind of way. More like a “Oh!…did I forget to do that?” kind of way 🙂 But lucky for me, I am not in a huge hurry to get myself back to balance just yet so I will continue to be aware of the imbalance for now. And when it comes to this blog, it is never far from the front of my brain. I am always creating and thinking of things to share with you all.
Over the past two weeks all of my meals have been about using what I have at hand, to avoid more visits to the grocery store, while still pulling together delicious and simple dishes. This recipe could definitely fit into the “Simple Summer” category. I think I have made this 3 times over the past two weeks and everyone loves it. And when everyone loves it, then I know its worth sharing. The clean, whole foods and light flavours make this perfect for this time of year.
I also have been experimenting with my hummus recently…and I have discovered that the possibilities are endless! In this photo session for the Portobello Tacos I was using a Radish & Cilantro hummus combo which paired really well with the radish greens I used in the tacos. Another great one was this Cilantro & Lime Hummus that I paired with some leftover steamed purple cauliflower (pulsed in the food processor before folding into the hummus). It is packed full of amazing nutrients and the only thing anyone cares about is how great it tastes 🙂
A trick that I learned a long time ago was to prep caramelized onions when I have a bit of time so that they are quick to use whenever a recipe calls for it. The sweet and savoury onions are one of my favourites and can be used in just about anything. Just this morning I added them to my avocado toast for breakfast. But it’s important not to rush the cooking process of the onions to fully bring out their natural sweetness. So try to prep these when you have a good 45 mins to watch over them and give an occasional stir. I like to use red onions but really any onion gives great flavour. You can cook them down with olive oil, coconut oil or Earth Balance with a good amount of sea salt. Cooking a large batch allows you to have extra for pizzas, sandwiches or salads.
This week we are heading on our summer vacation on the West Coast. As always, I try to rent places that have great kitchens so that I can continue to prepare most of our meals (I have been known to pack important kitchen utensils and spices in my luggage to bring on family vacations). Being away from a cutting board is never a vacation for me! I am fortunate enough to be able to return to Tofino, BC for a few weeks to explore and relax with the kids. I am looking forward to trying a couple of new restaurants (well, new to me) and utilizing all of their amazing local produce for my own creations. I hope to be able to share some of this with you while I am out there.
Before we know it the summer will be just another passing season and complaining about the cold weather will be part of our regular conversation again. So I hope that you are enjoying the perfect imbalance that comes with this time of year and that you are still finding joy in your kitchen!
Prep Time: 30 mins or less (if you have the caramelized onions pre-prepped)
Serves 4-6 people
8-10, 6″ corn tortillas
1 cup of hummus, homemade with your favourite flavours is the best option
1 cup caramelized red onions
2 tbsp extra virgin olive oil, plus extra for tortillas shells
1 tsp truffle salt, optional
3 portobello mushrooms, gills removed and cut into 1/4″ slices
2 avocados, pitted and sliced
6-10 cheery tomatos, sliced in half
a handfull of greens, ie. radish greens, micro mixed greens
a small bunch of cilantro, chopped
your favourite hot sauce, optional
- Heat olive oil in a large skillet over medium heat. Place mushrooms slices into pan and sprinkle each piece with truffle salt or regular sea salt. Cook about 5-7 minutes on each side until golden brown. Remove from pan and set aside.
- Pre-heat outdoor BBQ to a medium heat. Drizzle olive oil onto large plate and with your hands lightly coat each side of the tortilla with the olive oil.
- Add tortillas to grill and grill for approx. 3 minutes each side. Watch carefully as each grill is different and the “hot spots” on your grill will cook some of them faster than others. Remove and immediately fold them in half to shape them before they cool and harden.
- Lay out your buffet of tacos toppings and allow each guest to make their own version of Portobello taco. Serve with a side of hot sauce for those you like it a little spicier.
- For added enjoyment be sure to be sitting outside on a patio with a cold Corona close by 😉