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Great Value Recipes

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Beef Tacos
Grilled Veggies
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Beef Tacos

  1. Heat the oil in a large skillet over medium-high heat until the hot oil is shimmering and sizzling, about 1-2 minutes. Add the ground beef and break it up as it browns. Stir well to cook evenly until browned, about 6-8 minutes.

  2. Add in the spices (cumin, chili powder, paprika, garlic powder, and oregano), salt, pepper, and tomato paste. Stir it all together to combine. Then, and broth (or water) and reduce the heat to medium. Let the mixture simmer for 3-5 minutes until the sauce thickens a bit, stirring occasionally. Turn off heat and set aside.
  3. Heat the soft flour tortillas according to the package instructions, or heat in an ungreased skillet over medium-high heat for 30 seconds per side. You can also stack them on the stove or microwave between damp towels until soft and just pliable, or heat it directly on a gas burner for a few seconds to get char marks on the edges.
  4. Spoon 2-3 tablespoons of the ground beef mixture into each tortilla. Top with cheese (if using), tomatoes, onion, and cilantro. Add a squeeze of fresh lime juice, to taste.
Credits to: aheadofthyme.com
https://www.aheadofthyme.com/mexican-ground-beef-tacos/

Grilled Veggie

1. Roasted Peppers: In preheated broiler, roast peppers for approximately 20-30 minutes, rotating midway through, or until blackened. You want them black so that the skin peels off easier. Remove from oven and place in a brown paper bag, seal and let cool for about 15 minutes. Then remove from bag and the blacked skins should peel off easily and the seeds remove easily. Slice peppers into strips.

2.Roasted Veggies: Preheat oven to 400 degrees F. One vegetable at a time, gently toss in olive oil, salt and pepper, if desired, so lightly coated but not dripping. Lay in a single layer on individual baking sheets or bake in batches. Alternatively, you could lay flat in a single layer first, then brush both sides with olive oil and sprinkle with salt and pepper. Bake for: Tomatoes - 10 minutes or until tender Broccolini - 15 minutes or until tender and slightly crispy portobello - 15-30 minutes or until tender (depends on size) Zucchini - 30 minutes or until tender and slightly crisp eggplant - 30 minutes or until tender and slightly crisp

3. Grilled Vegetables Preheat grill to medium-high heat. One vegetable at a time, gently toss in olive oil, salt and pepper, if desired, so lightly coated but not dripping. In batches, lay in a single layer on grill tray or on grill pan. Alternatively, you could lay flat in a single layer first, then brush both sides with olive oil and sprinkle with salt and pepper. Grill in batches, one vegetable type at a time so that they cook at the same rate. Grill, flipping once, until tender and lightly charred, approximately Zucchini - 15 minutes Squash - 15 minutes Eggplant - 15 minutes Raddichio - 5 minutes Onions - 7-8 minutes Portobello - I place directly on the grill whole, flipping once, 15 minutes or until tender

Credits to: healthygffamily.com
https://www.healthygffamily.com/recipe/epic-grilled-veggie-platter/

Pancakes

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

2. In a medium bowl, whisk together the milk, egg, and melted butter.

3. Add the wet ingredients to the dry ingredients and mix until just combined. A few lumps are ok. If the batter is very thick, add milk, 1 tablespoon at a time, to loosen it slightly.

4. Heat a nonstick skillet over medium-low heat and brush lightly with butter or oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook for 1 to 2 minutes per side, or until the pancakes are puffed, golden brown, and cooked through in the middle. Turn the heat to low as needed so that the middles cook through without burning the outsides.
Credits to: loveandlemons.com https://www.loveandlemons.com/pancakes-recipe/
Book #2125

Tomato Pasta with Shrimp

1. Cook pasta as per package instruction. Drain and toss in a dash of olive oil. Keep aside. While draining reserve 1.5 cups of pasta cooking water.
 
2. Heat 1 tablespoon of oil in a heavy cast-iron skillet. Add drained shrimp. Season it with salt and pepper.
 
3. Cook shrimp undisturbed for 2 minutes on each side. Remove from the skillet and keep aside.
 
4. To the same pan heat the remaining oil. Add cherry tomatoes. Toss in medium-high heat.
 
5. Once the tomatoes are half cooked and small blisters appear on them, smash few tomatoes with the back of a spatula.
 
6. Add minced garlic, oregano, chilli flakes. Saute for a minute to get rid of the raw smell of garlic.
 
7. Add 1 cup of reserved pasta cooking water. Scrap the bottom of the pan. Let it cook for 1-2 minutes, until it has a slightly thick sauce-like consistency.
 
8. Add cooked shrimp, cooked pasta, and chopped basil.
 
Credit to: theflavoursofkitchen https://theflavoursofkitchen.com/cherry-tomato-pasta-with-shrimp/