Tuesday, March 22, 2011

veggie tacos with goat cheese

these tacos are filled with corn, tomatoes, and spinach and then topped with fresh goat cheese, I am serving them with  potatas bravas (not the healthiest option, but you can bake the potatoes instead of frying them) or serve with a salad.

Veggie Tacos with Goat Cheese

1 teaspoon olive oil
1 1/2 teaspoons chili powder
kosher salt and black pepper
1 10 ounce package frozen corn
1 5 ounce package baby spinach
8 small flour or white corn tortillas
3/4 cup of crumbled goat cheese
3/4 cup store bought pico de gallo

1. Heat the oil in a large non-stick skillet over medium high heat.
2. Add the corn, chili powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook, tossing occasionally, until golden brown. About 4-5 minutes.
3. Add the spinach. Toss until wilted.
4. Fill the tortillas with the corn spinach mixture and top with pico de gallo and goat cheese.

Potatas Bravas with Aioli

2 pounds russet potatoes
2 tablespoons distilled white vinegar
kosher salt
2 egg yolks
2 teaspoons dijon mustard
2 teaspoons lemon juice, plus more to taste
3 medium cloves garlic, grated
1/2 cup of canola oil
1/2 cup of extra virgin olive oil
freshly ground black pepper
3 cups peanut oil for frying
2 teaspoons hot smoked paprika

1. Place potatoes in a medium saucepan and cover with 2 quarts water. Add vinegar and 2 tablespoons salt and bring to a boil over high heat. Cook until potatoes are tender, about 7 minutes. Drain and set aside.
2. Combine the egg yolks, mustard, lemon juice, garlic, and 2 teaspoons of water in a food processor. Run processor until well mixed, about 5 seconds. Scrape down sides of bowl. With processor running, slowly add canola oil in a thin steady stream. Sauce should thicken and come together. Transfer sauce to a large bowl. Slowly stir in the olive oil. Season to taste with salt, pepper, and lemon juice.
3. Heat oil in a non stick skillet over medium high heat. Add potatoes in a single layer and fry until golden brown and crispy. Allow to drain on a paper towel. Season with paprika and drizzle with aioli.  Top with diced green onions.

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