October has long been one of my favorite months - even before Thatbaby's arrival. I love the clean, crispness to the air. Even here in Southern California where there are only 2 seasons (dry and wet) it's beginning to get a little cooler.
And we started preparing for my favorite holiday - Halloween!
Thatbaby helped Thatboy put up the outside decor.
Now all we have to do is carve pumpkins and get costumes and we're all set!
In other YAY news - a couple weeks back I found out that I won a new set of pans from Sarah's Cucina Bella.
And these couldn't have come at a better time. Since I was desperately in need of a new set of pans. Desperately.
And so far, I'm loving these. They're Teflon's Technique Enamel Light Weight Cast Iron Frypan Set. First off, I adore the fact they're red. When we got married, I let Thatboy control the registry, and he picked out everything in our kitchen to be silver and black. Bleh. Reds and oranges are my kitchen colors of choice.
Second, I they combine the benefits of cast iron (my favorite way to cook, least favorite thing to clean) with the benefits of non-stick cookwear (my favorite thing to clean)! Needless to say, they're getting lots of use in my kitchen.
I decided to break them in with an easy taco recipe. Look how little oil I'm using and still getting a nice, crispy taco shell! These are a great vegetarian taco recipe, combining black beans with salty feta. Thatbaby, as usual, loved these since they're filled with beans. Thatboy and I enjoyed a change from our typical tacos since we usually use meat and don't typically fry our shells.
Crispy Black Bean Tacos with Feta and Cabbage Slaw (From Bon Apetit)
- 1 can black beans, drained (I actually used the leftover beans from the tamales)
- 1/2 teaspoon ground cumin
- 5 teaspoons olive oil, divided
- 1 tablespoon fresh lime juice
- 2 cups coleslaw mix
- 2 green onions, chopped
- 1/3 cup chopped fresh cilantro
- 4 white or yellow corn tortillas
- 1/3 cup crumbled feta cheese
- hot sauce
1. Place beans and cumin in small bowl; partially mash.
2. Mix 2 teaspoons olive oil and lime juice in medium bowl.
3. Add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
4. Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer.
5. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute.
6. Fold tacos in half. Cook until golden brown, about 1 minute per side.
7. Fill tacos with feta and slaw.
8. Serve with hot sauce.