Tacos for everyone

A taco bar is the easiest way to feed a picky crowd.  Anybody on any diet can find a good way to eat.

Rosemary Turkey Pintos

Started out with intent to make white chili with canellini or Great Northern beans, but couldn't find any without MSG ingredients. Pinto sounded nice, so I sauteed garlic and shallots with chipotle flakes and fresh rosemary, then added ground turkey, finally rinsed and drained pintos. As always with beans, this dish was better the next day. Nandor then had some with eggs over some "hay" he got from Maggie's Farms.

cooking with Mom II - bean dip

We used Whole Foods brand organic refried black beans as the base. I added chopped white onion, tomato, green pepper, and avocado. The happy spices were chipotle, paprika, and black pepper. We ended up adding a huge scoop of Horizon organic sour cream for creaminess. It was a huge hit served with tons of cut veggies. A separate sour cream dip for those who like it spicier included chopped pickled jalapenos, a bit of shredded cheddar, cayenne and black pepper.

Beans and Greens

This is a quick lunch made with sprouted black eyed peas and black beans from the sprouted guy at the Santa Monica market on Wednesdays, SM Main Street on Sundays, and I think he's at the Venice market on Fridays. Many health food stores are now carrying sprouted beans in their veggie departments. They tend to be easier on the stomach.

They're sauteed with olive oil, turmeric and red pepper flakes, sprinkled with sheeps milk feta from the cheese bar at Whole Foods, and served over black rice.