This image is a stock photo. It is not chicken stock or beef stock. It is simply an image I had to pull from the interweb because I got hungry and ate all the stew. No, I did not save you any, sorry. I promise to take photos of my beef stew next time I make it. Until then you get to see this pretty photo which actually looks like my beef stew but with a much better food photographer behind the camera. I can’t seem to make my food look as tempting in photos as it does in real life. Anybody have some tips?
Want a cheap, easy, flavorful, gluten free taco sauce? Try El Pato! A friend in Pittsburgh first opened my eyes to El Pato. This stuff is amazing! I have yet to try cooking anything else with this canned salsa because we are so addicted to it as a taco seasoning. It comes in small yellow or green cans with a duck on them and can be found in the ethnic or mexican foods aisle of most grocery stores. It is super inexpensive at around 75 cents per 8 ounce can. I have also found it in a 27 ounce size at the dollar tree for…(drum roll please) a dollar. That’s enough for a pound and a half of tacos or it can even be stretched to two pounds without affecting the flavor much. Alan likes to eat these tacos in Ortega Stuffers shells since they stand up and hold a ton of taco. I opt for eating the filling and toppings over quinoa ever since I broke up with corn. Either way this dish is gluten free and full of yum!
The only tedious part of making tacos is chopping the tomatoes. I tried using my Cuisinart Mini Food Processor
, but even a short blast in that and I got tomato mush. I now use my favorite kitchen tool ever. The Swiss Pull Chop. It is non electric and works by pulling a cord on the side a few times. 2 pulls of the chord and I have perfectly chopped tomatoes for tacos. It is incredibly easy to use and quick to clean too.
What is your favorite quick and easy dinner? Post your answers in our comments section!
My boyfriend, Alan, had been making his crock pot roast since before we met. When he me me, we started reviewing the ingredients to make sure it was a gluten free roast. Turns out, we only had to trade out one ingredient — the beef broth. Continue reading →