If you haven’t had hummus, I encourage you to get past the weird name (it took me a while) and give it a try. The main ingredient is chickpeas, but they’re really there for substance more than flavor; it’s the seasonings that carry this dish. Hummus is a creamy, garlicky, cumin-blessed mess. This Lebanese dish is usually served as a dip, but can also be used as a sandwich or wrap spread, a topping for grilled chicken, or even salad dressing.
When you’re craving tacos, but you know you feel better if you skip the tortilla and/or the cheese, this Paleo-friendly way to get your taco fix is quick and simple when you’ve got prepped ingredients ready to go.
This isn’t a recipe: it’s an assemblage of several things I keep on hand, thrown together. If you have all the ingredients ready, this will cook up in about 15 minutes, maybe less. It’s super easy! I’ll walk you through it…
I’ve always got cooked diced sweet potato and diced onion on hand in the fridge. (Check out my sweet potato post for tips and a how-to video.) On this happy day, I also had cooked, seasoned, crumbled hamburger in the freezer. I don’t always have it on hand, but when I’m cooking hamburger for a recipe or immediate meal, I try to cook extra. It’s cooked with onions and maybe garlic, and seasoned with a little salt and pepper (not too much, since it’s usually added to other things that may already have salt and heat). Then I divide it into single-serving baggies, and stash those in a gallon baggie in the freezer. The small baggies are quick and easy to thaw, making meals like this much quicker.
I rarely cook dishes like this by recipe anymore. But for those who aren’t so comfortable winging it, here’s my guess, per serving:
- onion – about half a small onion, or a quarter of a large one
- hamburger – about 4 oz. or 1/2 cup
- sweet potato – equal to or a little less than the hamburger
On this particular day, I added some diced bell pepper, cherry tomatoes, and kale, but those are quite optional. Another no-chop option would be to just stir in some salsa.
Then I add a generous sprinkling of homemade taco seasoning (1/4 to 1/2 teaspoon; start small, taste, and add till it suits you), stir it in, and boom! – it’s done!
(Here’s my gluten-free, sugar-free taco seasoning mix recipe.)
Toppings are optional. If I’d had avocado or guacamole on hand, I would’ve used one of those. But I didn’t, so I topped it with dairy-free “sour cream” (coconut milk yogurt with a splash of lemon juice stirred in). You could use real sour cream, if you do dairy.
Yum! Tons of flavor. You won’t miss the taco shells or the cheese at all!
I picked up this idea from food writer Mark Bittman: he calls them “tiny pancakes.” (Here’s his original recipe.) It was born out of wanting to make himself something quick to eat, and finding some leftover scallops on hand. Don’t worry; you don’t need scallops to make this! Just about any leftovers will do, and you could do this for breakfast, lunch or dinner. Or brunch. Or appetizers. Or a midnight snack.
This started out just being a homemade stir-fry sauce, but I’ve found that the leftover stir-fry makes a great broth bowl (curry optional), and the sauce also works for egg roll in a bowl. (Sometimes also called “crack slaw” because it’s so addictive.) So it’s really an all-purpose Asian sauce: that’s what makes it amazin’!
You could, of course, also use it in a meatless main dish or veggie side dish. And made with tamari or coconut aminos, it’s gluten-free.
You might want to make a small batch, first, to figure out how you want to adapt it to your taste; feel free to improvise on my recipe! Then make a larger batch to keep on hand in the fridge for easy, throw-together meals.
I’ve featured this before in my go-to lunches post, but it probably deserves its own day in the sun. This is a stupid-easy, 3-ingredient meal that I rely on again and again.
If you think you don’t like sauerkraut, I’d urge you to give it another try. My husband thought he hated sauerkraut, but he’s come around.