Category Archives: Terrified Tacos

Speedy Slow Cooked Lamb

Speedy Slow Cooked Lamb may sound contradictory but when you’ve forgotten to defrost your meat the night before, and 2pm rolls around, you no longer have 6-8 hours of slow cooking time.  Not to worry, you can still achieve tender, juicy lamb and have dinner ready by the time you come home.

Speedy Slow Cooker Lamb Shoulder

Slow cooked lamb & root vegetable bowl

I’ve recently started to buy boneless lamb leg from Costco.  One $30 leg makes about 8 meals, a really good deal!  I split the leg in two and froze the other half for a later date.  The first time I made lamb in the slow cooker I had it on low for 3 hours and 1 hour on high and the leg came out a flavourful and juicy.  For the second half of the leg, I reversed the process and cooked the lamb for 4 hours on high and 1 hour on low and the result was very different.  The leg fell apart into tender strands and chunks, and my mouth watered as I pulled the meat apart.  I added different root vegetables each time, they give another layer of flavour and are nice and soft after being cooked in lamb juice.  Squash, potatoes, parsnips –  you can’t go wrong!  

Pulled lamb taco with peach salsa, guacamole and hot banana peppers & onions

Pulled lamb taco with peach salsa, guacamole and hot banana peppers & onions

The pulled lamb was so versatile!  We used the meat for tacos on Taco Tuesday and in a carb-free root vegetable bowl.  I plan to blend the remaining vegetables with my canned tomatoes and add the leftover meat to make a lamb ragu sauce – stay tuned for those photos!

Speedy Slow Cooked Lamb

Speedy Slow Cooked Lamb

Speedy Slow Cooked Lamb

51

Prep Time: 10 minutes

Cook Time: 5 hours

Total Time: 5 hours, 10 minutes

Yield: 8 servings

Speedy Slow Cooked Lamb

Ingredients

  • Boneless leg of lamb (depending on the size of your slow cooker) approx 3 pounds
  • 2 tablespoon extra virgin olive oil
  • sea salt and freshly ground pepper
  • ¾ cup dry red wine
  • 4 garlic cloves, trimmed and peeled
  • zest from half a lemon
  • 2 tablespoon fresh mint
  • 1 tablespoon fresh rosemary
  • 2 pounds root vegetables scrubbed and chopped into 1 inch cubes
  • ½ cup low sodium beef broth
  • (I've used various combinations of sweet potato, yellow potato, parsnips and butternut squash)

Instructions

  1. Heat a large cast iron pan on medium high heat.
  2. Rub lamb with 1 tablespoon olive oil and a sprinkling of salt & pepper. Using tongs, sear each side for 30 seconds. Remove lamb and place on plastic cutting board. Deglaze the pan with ¼ cup of red wine.
  3. In a food processor, combine garlic, lemon zest, olive oil, ½ teaspoon sea salt, ½ teaspoon ground pepper, mint and rosemary. Process and spread paste over lamb, making sure to get into all the little crevices.
  4. Place lamb in slow cooker along with sauce from the deglazed pan, root vegetables, beef broth and ½ cup of red wine.
  5. Cook on high for 4 hours, then for 1 hour on low.
  6. Remove lamb from slow cooker and let sit for 10 minutes before serving. Pull apart using a carving fork. Using a slotted spoon, remove root vegetables.
  7. Reserve juice for gravies or for cooking quinoa.
  8. Serve lamb alongside root vegetables or in a taco.
  9. Root vegetables can be blended into a tomato sauce for a lamb ragu.

Notes

I leave the skin on the root vegetables to add flavour to the lamb, with the exception of the butternut squash which has to be peeled.

http://iseehungrypeople.net/2016/10/31/speedy-slow-cooked-lamb/

Speedy Slow Cooker Lamb Shoulder

Slow cooked lamb and root vegetable bowl

Cooking lamb in the slow cooker is a delicious meal to make on a winter’s eve.  There is nothing more comforting then walking in from the cold and being greeted by the smell of savory lamb, all ready to be served!

What is your favourite meal to make in a slow cooker? 

Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto

Taco Tuesdays have become a weekly tradition for my boyfriend and I, but coming up with a new idea every week is a challenge.  I was in a bit of a taco slump.  This week I decided to create a special summer shrimp taco.  I wanted something fresh with a bit of crunch, along with a creamy element to compliment the shrimp.  Since my boyfriend is lactose intolerant, it’s been awhile since I topped our tacos with cheese.  With all these elements in mind, I came up with my best taco yet: Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto!

Let’s face it, tacos need cheese and so do I!  To make the dairy free cheese I used unsalted cashews for a smooth texture, nutritional yeast and garlic powder to add a cheesy flavour and a bit of apple cider vinegar for acidity.  I was so happy with how well the cheese turned out, no longer will my tacos be deprived!  For the crunchy bite, I wanted to add creamy coleslaw to this taco. To keep the coleslaw lactose friendly, I rediscovered coconut yogurt hidden among the soy and Greek yogurts.  I combined this coconut coleslaw with the homemade cilantro pesto to give the ‘slaw some kick.  My tacos were now oozing with dairy free goodness!

My Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto are the ultimate summer taco! Pan fried spicy shrimp are nestled in an authentic corn tortilla filled with fresh guacamole and creamy coconut coleslaw.  Topped with homemade sweet peach salsa, garlicky cilantro pesto and crumbly cashew cheese, this is my taco masterpiece!  Taco Tuesdays have been elevated to a new level of awesome, I don’t think I will get bored of this one anytime soon!

Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto

Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto

 

Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto

51

Total Time: 35 minutes

Yield: 8 tacos

Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto

This summer shrimp taco masterpiece features an authentic corn tortilla filled with fresh guacamole and creamy coconut coleslaw, topped with pan fried spicy shrimp, homemade sweet peach salsa, garlicky cilantro pesto and crumbly cashew cheese.

Ingredients

    For the shrimp:
  • 400 grams peeled, divined, cooked shrimp. Thawed.
  • 2 limes, juiced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp taco seasoning
  • 1 tbsp coconut oil
  • 8 fresh corn tortillas
  • Your favourite salsa (I used homemade peach salsa)
  • Your favourite hot sauce
  • For the guacamole:
  • 2 ripe avocados, peeled with pit removed
  • 1 small tomato, diced
  • 2 garlic cloves, peeled and finely minced
  • 1 tbsp cilantro, stems removed and finely chopped
  • juice from half a lime
  • 1 tsp extra virgin olive oil
  • sea salt and freshly ground black pepper
  • For the cilantro pesto:
  • 1/4 cup cilantro, stems removed
  • 1 green onion, trimmed and roughly chopped
  • 2 tbsp extra virgin olive oil
  • juice from half a lime
  • 1 garlic clove, peeled
  • sea salt and freshly ground black pepper
  • For the creamy coconut coleslaw:
  • 2 cups coleslaw
  • 1/4 cup vanilla coconut yogurt
  • For the cashew cheese:
  • 1/2 cup unsalted cashews
  • 2 tbsp nutritional yeast flakes
  • 2 tsp apple cider vinegar
  • 1/2 teaspoon garlic powder
  • sea salt and freshly ground black pepper

Instructions

  1. Marinade thawed shrimp in the juice of one lime, a tablespoon of olive oil and the taco seasoning. Let sit for 20-30 minutes.
  2. For the guacamole, combine the avocados with tomato, garlic cloves, cilantro, lime juice, olive oil and salt and pepper to taste and place in a small serving bowl.
  3. To make the cilantro pesto, use a hand blender or a Magic Bullet and blend cilantro, green onion, olive oil, lime and garlic clove. Season with salt and pepper.
  4. In a medium bowl combine the coleslaw with half the cilantro sauce and the coconut yogurt. Place remaining cilantro sauce in a small serving bowl.
  5. Using a Magic Bullet or food processor, combine the cashews, nutritional yeast, apple cider vinegar and garlic powder. Add one tablespoon of filtered water or just enough to bind the ingredients into crumbly "cheese-like" pieces, or add more water for a more creamy cheese. Season with salt and pepper and place in a small serving bowl.
  6. Heat the coconut oil in a cast iron skillet over medium heat and cook the shrimp for three minutes, tossing halfway through. Pour remaining marinate over top for the last minute. Remove from heat.
  7. Wrap place corn tortillas on a microwaveable plate and wrap tightly with cling wrap. Microwave for 30 seconds.
  8. Place a dollop of guacamole on the warm corn tortilla. Top with coconut cilantro coleslaw, 3-4 shrimp, a spoonful of salsa, a drizzle with some cilantro sauce and hot sauce and sprinkle some cashew cheese over top.

Notes

There are many ways to change up these tacos! One of my favourites is to swap the coleslaw for some leafy greens (beet greens, swiss chard, spinach and kale). The creamy cilantro pesto and coconut yogurt is a winning flavour! I also like to add grilled peppers if I'm not using coleslaw, to give a bit of crunch. Finally, if I'm using tomato salsa instead of peach or mango, then I will remove the tomato from the guacamole, gotta balance out that tomato!

http://iseehungrypeople.net/2016/06/27/shrimp-taco-dairy-free-coconut-coleslaw-cilantro-pesto/

Shrimp Tacos with Dairy Free Coconut Coleslaw & Cilantro Pesto

Shrimp Tacos with Dairy Free Coconut Greens, Creamy Cashew Cheese & Cilantro Pesto

What substitutes for cheese do you like to use?  I’d love some more ideas!  Did you like the cashew cheese as a topping for these Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto!