Southern Indiana Living

MAR-APR 2018

Southern Indiana Living magazine is the exclusive publication of the region, offering readers a wide range of coverage on the people, places and events that make our area unlike any other. In SIL readers will find beautiful photography, encouraging s

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Page 30 of 47

Mar/Apr 2018 • 31 D o you struggle with feeding picky eaters, or feeling like a short-order cook? Taco Tuesday in the KoeĴer-Ali household has a twist — I am a vegetarian and my husband is not. Lucky for us, we love all types of food, so finding common ground is easy. Accommodating different needs and taste preferences does not have to involve multiple dishes and long hours in the kitchen. It requires a liĴle planning that can save time and money. The first part of meal planning is finding a recipe. The next step is building it your own way to meet your family's needs. Every family is different, whether it is accommodating meat-eaters and veg- etarians, food allergies or picky eaters. Most recipes can be modified with easy swaps to meet anyone's requests. Sim- ply follow the recipe as suggested and include the swaps in place of the origi- nal ingredients. For example, the original taco recipe calls for "chorizo" seitan, but for my husband's portion, I'll use regular pork chorizo. If you're a vegetarian and also gluten-free, simply swap out the sei- tan with tofu or beans and use corn tor- tillas in place of flour tortillas (seitan has gluten). You can even use bibb leĴuce for shells or make a rice bowl! I'm always looking for ways to make dishes more heart-healthy. To do this, simply use whole-grain tortillas, fat-free plain Greek yogurt instead of sour cream and chorizo-flavored chicken in place of pork. Want to make the original recipe, but you can't find "chorizo" seitan? Re- gardless of the protein you choose — seit- an, tofu, beans or chicken — simply flavor your substitute to taste similar to chorizo. Sauté one small chopped onion and a ta- blespoon of chopped garlic in a pan with two tablespoons of olive oil. Add salt and pepper to taste, and cook for three to five minutes. Add your protein of choice and sauté 10-30 minutes, until the protein is cooked through and slightly crisp. Add a chopped green bell pepper and one table- spoon of chili powder and continue to cook a few more minutes until the dish is combined and fragrant. The protein sub- stitute is now ready to be used in the taco recipe below. • Photo and Recipe Courtesy of Hello Fresh. Real Life Nutrition Maji Koetter Ali, MS, RD, LD, is a licensed registered dietitian at Baptist Health Floyd specializing in diabe - tes and weight man- agement. She uses a real-life approach to nutrition when counseling her clients, and encourages them to strive for progress not perfection. She is passionate about helping everyone find their own way to living their hap - piest and healthiest lives. About the Author Seifan Tacos El Diablo A meal with easy ingredient swaps for everyone in your family Prep — Wash and dry all produce. Halve, peel and thinly slice onion. Mince a few slices until you have 3 tablespoons minced onion. Core and seed poblano, then thinly slice. Core and seed tomato, then dice into ¼-inch cubes. Peel kiwis, then dice into ¼-inch cubes. Finely chop cilantro. Zest lime until you have a big pinch, then cut into wedges. Make kiwi salsa — Combine tomato, minced onion, kiwis, a squeeze of lime juice and half of the cilantro in a small bowl. Season with salt, pepper and more lime juice (to taste). Set aside. Cook veggies — Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano and sliced onion. Season with salt and pepper. Cook, tossing, until softened and slightly charred, 3-5 minutes. Warm seitan — Add seitan and another drizzle of oil to pan and toss to combine. Season with salt and pepper. Cook until seitan is warmed through and starting to brown, about five minutes. Reduce heat to low to keep warm, stirring occasionally. Make lime crema — In another small bowl, combine lime zest, a squeeze of lime juice and sour cream. Season with salt, pepper and more lime juice (to taste). Finish and serve — Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. Fill tortillas with seitan mixture, then top with kiwi salsa and dollop with lime crema. Sprinkle with remaining cilantro. Serve with any remaining lime wedges on the side for squeezing over. • Ingredients 1 red onion 1 poblano pepper 1 roma tomato 2 kiwis ¼ ounce cilantro 1 lime 8 ounces chorizo seitan 4 tablespoons sour cream 6 flour tortillas Seitan Tacos El Diablo with Kiwi Salsa and Lime Crema Recipe courtesy of Hello Fresh

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