Three-Way Taco Topping

Get the recipe with photo and nutrition information at Cook and Count!

Vietnamese Tacos and an OXO Good Grips Giveaway

This recipe has all the necessary qualities for a fun family meal:  it's easy to make, it tastes great, everyone can customize his own meal, it's super-healthy, and what's more fun than dinner rolled up in a nice warm tortilla?  My whole family (and two dinner guests) loved these Vietnamese Tacos!  I found the original recipe in the April 2012 issue of Southern Living and modified it slightly.

VIETNAMESE TACOS

2 1/2 pounds sirloin steak (London Broil)
6-inch flour tortillas
1 bag Cole Slaw mix or 3 cups shredded cabbage and carrots
2 scallions, sliced
2 cucumbers, peeled and sliced thin

Marinade:

Get this recipe (with nutrition facts) at Cook and Count!

Dipping Sauce:
1/2 cup water
1/4 cup fish sauce
1/4 cup white vinegar
3 TBL sugar
juice of one lime
2 garlic cloves, minced
1/2 tsp freshly-ground pepper

Marinate steak for 8 to 24 hours.  Mix dipping sauce and chill until ready to serve.  Grill steak until done, discarding remaining marinade.  Allow meat to rest 10 minutes before slicing.  Slice into thin strips and serve in warmed tortillas with dipping sauce and vegetables.

This made a great and easy meal with a side of salad, steamed rice and a raw vegetable platter.  Everyone used the extra dipping sauce on the raw vegetables (it was particularly delicious with cucumbers.)

Slicing those cucumbers was really easy thanks to a cool kitchen tool from OXO Good Grips!  I used the Hand-Held Mandoline Slicer to make short work of that job.  This slicer was easy to hook over the top of a bowl, and the cucumbers were sliced in no time at all.  With a carefully-designed finger guard, I never had to worry that I'd slice off a fingertip or knuckle on the mandoline blade.

It was easy to adjust the thickness of the slices with a nonslip knob located on the side.  The thinnest slices were practically transparent--there's no way I could have done that with a knife.

I've also tried this slicer with onions and it made that chore quick and easy.  There's no better way to get paper-thin onion slices to top burgers or sandwiches.

This mandoline is dishwasher-safe (top rack) and the finger guard fits over the blade for safe storage of this handy kitchen tool.  It's going to be well-used in my kitchen this summer!

Thanks to OXO, I have a Hand-Held Mandoline Slicer to give away to one reader!  It's easy to enter this giveaway.  Simply leave a comment on this post, making sure there's an email address where you can be reached.  For one extra entry, "like" Mom's Fridge on Facebook and leave a comment here letting me know you did that.  The contest will close at 11:59 PM EDT on Thursday, May 24 and the winner will be chosen and notified on Friday, May 25.  Because of the holiday, the winner will have until 11:59 PM EDT on Tuesday, May 29 to respond.

I received a Hand-Held Mandoline Slicer to try out for the purposes of this review and giveaway. The winner of the giveaway will receive an identical product. I did not receive any other compensation from OXO or any other source. All opinions are mine. UPDATE: And the winner is...comment #5, Jamie! The winner will be contacted via email as described above. Congratulations and thanks to everyone for participating!

Super Simple Side Dish: Broccoli Rabe with Lemon

I've been on a dark-green vegetable kick lately.  And while my kids would gladly eat steamed broccoli several times a week, I like a little something different every now and then.  I love Brussels sprouts, and they're easier to make than you think!

When I saw a recipe for Garlicky Broccoli Rabe in Melissa Clark's cookbook Cook This Now, I decided to try a vegetable I'd never eaten before.  It's delicious!  I chose a different way of seasoning it, substituting crushed red pepper flakes with lemon zest.  This side dish is really simple and super-nutritious.

Broccoli Rabe with Lemon
serves 4

1 large bunch broccoli rabe, washed and drained
2 TBL extra-virgin olive oil
1 TBL minced garlic
1 tsp kosher salt
zest of one lemon

Trim the tough stems from the washed broccoli rabe.  Heat oil over medium heat and add garlic.  Cook about a minute, then add the broccoli rabe and toss well.  Cook another minute.  Stir in 2 TBL water and cover the pan.  Cook 3 to 4 minutes or until tender.  Top with lemon zest and serve.

Baked Carrots

If you're using the oven to cook your main dish, why not add this vegetable dish alongside it?  It takes just a minute to put together, with only 4 ingredients!  Toss in a couple of baked potatoes and the whole dinner can cook at the same time--that's my kind of meal.  These carrots cook up nice and sweet, with just a little spice from the mustard.

BAKED CARROTS

1 1/2 cups peeled baby carrots (or regular carrots, peeled and cut into 2- to 3-inch lengths and no more than 1/2 inch wide)
1/2 cup orange juice
1/2 tsp mustard powder
1 TBL brown sugar

Spread baby carrots into a casserole dish in a single layer.  Combine orange juice and mustard powder.  Pour over carrots.  Sprinkle brown sugar over the top and bake at 350 for about 40 minutes or until carrots are done.

Sauteed Asparagus

I cannot believe how easy this is!  3 ingredients and 5 minutes are all you need for a delicious side dish.

1 bunch asparagus spears (thin ones cook faster)
2 TBL minced garlic or 2 cloves of garlic, chopped fine
3 TBL olive oil

Carefully rinse your fresh asparagus spears earlier in the day and leave them in a colander to dry, or gently pat dry with a paper towel.

Heat olive oil in a heavy skillet, then add asparagus and garlic.  Toss to coat, and stir fry for 5 minutes until asparagus is done.

Winter Sunshine Salad

My cousin Sharon shared this recipe with me. It's pretty to look at and yummy to eat! I'd recommend making the dressing first as it has to be cooked, then cooled, before using.  (I'm not sure what's up with the name of this dish; maybe it's because all of the fresh ingredients are easily available in winter.)



Winter Sunshine Salad
Printable version

from For Goodness Taste by Junior League of Rochester
8 to 10 servings

Ingredients:
1 package (10 ounces) frozen French-style green beans
1 package (10 ounces) frozen peas
1 can (16 ounces) shoe peg or white corn, drained (I used 2 11-oz cans)
1 cup diced onion
1 cup diced celery
1 cup diced green or red pepper (I used some of each)
1 jar (2 ounces) diced pimiento, drained (I left this out)

Dressing:
¾ cup vinegar
½ cup salad oil
1 tablespoon water
½ teaspoon pepper
1 teaspoon salt
1/3 to ½ cup sugar


Steam beans and peas, leaving them tender-crisp. Drain.
In a salad bowl, combine vegetables.
In a saucepan, bring dressing ingredients to a boil. Remove from heat; cool to room temperature.
Pour dressing over salad. Refrigerate at least 3 hours before serving.