T Squared - Turkey Tacos

When I was a kid, we would take weekend family trips to Grand Forks, North Dakota.  My parents would indulge me in some food(?) items that were not available in Canada at the time.  Dr. Pepper, Nacho Cheese Doritos and Pringles.  On one of those 1970's weekends we stopped for lunch at a fast food joint called Taco John's.  I was instantly obsessed with their Taco Bravo.

Taco John's Taco Bravo was a hard shell taco with beef filling incased in a soft shell with spicy bean filling.  It sounds like a big meal, but it was really quite small.  I love it so much that we would stop for one whenever we were in Grand Forks.  

At the time there was no where in Winnipeg that served anything remotely resembling tacos.  In an attempt to satisfy my love to tacos, mom would buy the taco kits from Dominion.  It included hard shell tacos and seasoning.  You'd supply the ground beef, lettuce and cheese as well as any other topping that you desired.  Thinking back they weren't the tastiest and were full of sodium - but I loved them none-the-less.

In the late 1970's Taco Time opened a store in Winnipeg.  It was a 30 minute drive from our home, but I'd make it as often as possible for their Soft Meat Burrito.  I was obsessed with what I thought was Mexican Food.  In 1979, my parents and I (along with Uncle G and Aunt L) took a winter vacation to Acapulco, Mexico.  I was so excited at the thought of eating authentic Mexican tacos.  I remember mom and I ordering them at hotel's restaurant.  I was disappointed that they only served Chicken Tacos and the cheese wasn't the Cheddar that I thought it was supposed to included.  As far as I was concerned, Acapulco didn't know how to make Tacos.  Funny how we think that whatever style of cuisine we are used to is the correct one.

I still love Mexican food, but now I only indulge when J and I are in California.  Similar to how I begged my parents to stop at Taco John's, I start my hint dropping as soon as we land in California.  J doesn't share my love for Mexican food, but he always gives in for one meal.  He won't eat beans or Spanish rice so I search the menu for something that J will eat - it's the one time he lets me order for him!

I'm thrilled that dishes like Fish or Shrimp Tacos are staples on lunch menus just about anywhere in Canada now.  Although not really Mexican, they still satisfy my craving.  I admit that I have to really struggle not to order the Fish Tacos at the Cactus Club.  I love them so much that I have to force myself to try other items on the menu.

Last night I decided to make Turkey Tacos for dinner.  Tortilla Shells are a staple in my home.  I have one wrapped around a veggie patty for lunch once or twice a week.  Overnight guests in our home are used to breakfast burritos (it will be a future post).  Various wraps, quesidilla are also common lunch items for us.

When it comes to tacos, I won't use the pre-packaged seasoning mixes.  I find that they are too high in sodium and the flavours overpower the taco.  I keep a pre-mixed supply of my own taco seasoning blend in a sealed jar ready to use at a moments notice.

Taco Seasoning Mix

2 tablespoons Chilli Powder

1 tablespoon Cumin

2 teaspoons Cornstarch

2 teaspoons Salt

1 teaspoon Smoked Paprika

1 teaspoon Coriander

1 teaspoon Oregano

1 teaspoon Garlic Powder

14 teaspoon Cayenne Pepper

2 Tablespoon Dried Chives

Mix ingredients well and store is a sealed jar until ready to use.

Turkey Tacos

6 - 6 inch whole wheat Tortilla Shells

1 package Ground Turkey 

1 small onion finely minced

EVOO Spray

2-3 heaping tablespoons of Taco Seasoning Mix

1/2 Cup Cheddar Cheese, shredded

1/4 Cup Cilantro, stems removed

1/4 Cup Green Onions, finely sliced
1/2 Avocado, sliced

1/2 - 3/4 Cup Lettuce, shiffionade (or packaged Cole Slaw Mix)

Salsa and Hot Sauce as desired

Spray Olive Oil cooking spray into a preheated fry pan.  Add Ground Turkey and cook until meat changes from pink to while.  Add Onions and Taco Seasoning.  Continue cooking until browned (another 3-5 minutes).   

In a separate, pre-heated fry pan, warm each tortilla until they start to toast.  Transfer to a plate, add a few tablespoons of the seasoned cooked turkey, top with shiffonade lettuce, green onions, cilantro, avocado, cheddar and salsa/hot sauce as desired.

Notes:

• I prefer the taste and texture of Dempster's brand tortilla shells.  I find some other brands taste too doughy.
• I buy my ground turkey at Costco.  It's half the price of grocery stores.
• My EVOO spray is from Costco.
• You can substitute ground chicken, pork or beef (even fish or shrimp) but I like the subtle taste that the turkey brings to the taco. 
• You can also heat your tortillas in the oven or microwave - I'd opt for the oven over the microwave though - you want them slightly toasted not steamed.
• I usually serve my tacos with cole slaw.  I use a homemade lime/red wine vinnagrette rather than a mayo made dressing.

    

Well Strained - Chicken Soup Stock

I don't get sick often, but have caught a dreaded summer cold.  Since it's raining today and my throat is sore, I've decided that it is a perfect Chicken Soup day.

If you know J, you'll know that he is VERY particular about his soup.  With the exception of French Onion Soup - he won't eat anything but a clear broth soup.  I actually strain my soup (twice) so that there are no 'smeglies' floating in it for him.  J's family can attest to the fact that as a kid he would fish out anything resembling a vegetable and line them up around the edge of his bowl.

My stock simmers for hours, but is never brought to a boil.  Boiling will result in a cloudier stock.  It's a running joke in our family that J doesn't like cloudy soup.

Despite J's clear broth issues, we are a soup loving family.  As a kid, I took a thermos of soup to school daily.   Whether it is my Mom, J and me or J's family, soup is in regular rotation on our dinner menus.  In the winter, it's a given once a week.  Our soup is always home-made.  Never from a can or even worse - a package.

When I was working, I'd watch my co-workers warm their canned soup (it was a quick and relatively healthy lunch for them) and my mouth would water.  I remember buying a can of a healthy chicken soup and looking forward to enjoying it at lunch.  I also remember throwing it out and going to buy lunch because it tasted so terrible.  I'm a soup snob!  I proudly admit it.

This is my recipe for a classic chicken stock.

Chicken Soup Stock

1 package of Chicken Backs/Necks or 4 Thighs (see notes below)
1 medium Carrot, washed but not peeled
1 small Onion, cut in half but with the peel left on
2 Celery ribs, with leaves, washed and but into 3 inch long pieces
10-15 black pepper corns (whole)
2 Bay Leafs
1 sprig Thyme
1 medium garlic clove (peeled, but left whole)
2 litres cold water
Salt to taste

Add all ingredients to a large stock pot.  (I use a Le Creuset Enamelled Cast Iron pot.)  Place on stove top to simmer.  Do not let it boil.  Simmer for 8-10 hours.  After 5-6 hours, taste the stock to check that you've added enough salt and season as required.  After 8-10 hours - strain into a large bowl or another pot and enjoy.

Notes:

• When finished, your stock will be clear with a slight brown tint from the onion skins.  It will look and taste amazing!
• If you are using chicken thighs instead of the bones, remove the chicken after 8-10 hours and let cool slightly then remove meat from bone and reserve for your stock.
• Turkey backs/necks/thighs or the remains of your Thanksgiving dinner can be used in place of chicken.
• I start the stock by adding 1 teaspoon of salt then add more as required.  This ensures that you don't over-salt.  Remember, the flavours will intensify as the stock simmers.
• Don't add your noodles or pasta to the stock as it is cooking.  You won't be able to strain the stock if you do and the starch from the pasta will change the colour and consistency of your stock, not to mention that you'll have over cooked pasta.  Finally, it's just wrong (in my opinion).
• This stock can be served with the meat from the bones and pasta or with Beef Tortellini and a few grates of Pamigiano-Reggiano. 
• I also use this stock as the basis for my Wonton Soup and promise to post my wonton recipe and instructions for adding additional seasoning in a future post.