Taco stuffed tomato brunch

Feeding another person is such a uniquely intimate act. It’s an extension of my own creativity, my resources and ability to collect and share food on a primal level, and an act of deeply caring for another person by satiating one of our strongest, deepest needs. Feeding others is selfless, as some also feel when they feed the homeless or wait a million years for a toddler to finish her Cheerios. By preparing food for others, I’m sort of asking people to accept a delicate piece of myself. The rejection many people feel when someone doesn’t like the food created for them is, in a way, an extension of feeling like the self has been rejected. Fortunately…my friend liked my food and said nice things! I cook for those I care about, to show them that I care about them.

My pal asked me out to eat on her lunch break. It was my first test of whether I could shoot down a restaurant offer, and we did find a good time to eat in my own kitchen instead. Unfortunately…I had no idea what to make, and my groceries were dwindling already. A quick browse through Instagram on my drive to the grocery store just one hour before my pal was expected over led me to a Whole30Recipes version of taco stuffed tomatoes. I grabbed most of what I needed, and we did have a really great lunch before she had to dart back to work.

My version of their recipe, below. I often modify recipes because of the small number of portions I need, or because I’m cooking only for myself and don’t need or want to use fancy ingredients.

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Stuff you need:

  • 1lb grassfed beef or meat of choice (venison or bison sound awesome, too)
  • 3 carrots, shredded and raw
  • 1/3 white onion, diced
  • 1 jalapeno, deseeded and diced thin
  • 1/2 poblano (I should have used the whole pepper!), deseeded and diced thin
  • A bundle of fresh cilantro
  • 3 garlic cloves, minced
  • 4-6 large tomatoes
  • 1 avocado, mashed with a tiny bit of lime juice
  • 12 cooked, cold shrimp
  • Garlic powder
  • Salt, black pepper
  • Cayenne
  • Cheater-cheater-pumpkin-eater taco seasoning of choice (I bet fajita seasoning would work, too)

Preheat oven to 400F. Cook beef on stovetop until it’s about half browned. Put in minced garlic, onion, some cilantro, jalapeno, poblano, about 25% of the taco seasoning packet, and about half of the tomato guts from coring and let the meat finish browning.

Core the tomatoes and scrape the inside guts out, being careful not to puncture the bottom or sides. Use a slotted spoon to fill tomatoes with taco mixture and place in a glass bottom dish. Bake for 8-10 minutes.

Toss shrimp in cayenne, salt, garlic powder, and black pepper.

Pull tomatoes out of oven, top with raw carrots, mashed avocado, cilantro, and shrimp. I served vanilla yogurt with blueberries and agave drizzle on top.*

(Yes, I know yogurt isn’t Whole30 or Paleo compliant and that the post is tagged with those keywords, but I don’t claim to adhere entirely to a Paleo diet — only that that particular lifestyle is excellent for my vanity, excludes the grains I cannot digest, and aligns more fully with my values about what quality of food I prefer to ingest.)

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2 thoughts on “Taco stuffed tomato brunch

  1. Pingback: Leftovers: shrimp tacos and fake chile relleno | Goodbye Waiters, Hello Kitchen

  2. Pingback: Leftovers: breakfast tacos | Goodbye Waiters, Hello Kitchen

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