ROAD GYPSIES MEAT & CABBAGE TACO ROLL-UPS; Coalinga-CA

Road Gypsies Taco Roll-ups

Burrito rolled taco's are a satisfying full-course meal, wrapped in thin fry bread - and they are so easy to make 👍

We make our taco's with cabbage instead of lettuce, because we don't eat enough of lettuce, often enough to justify buying it. We do, however, both like cabbage 😋 & use a lot of that. Cabbage is always on hand & stores well in our RV 'fridge.

These rolled tacos can actually be filled with and meat & veggie combo imaginable 🤔 - so, get creative 👨‍🍳 and let your imagination flow from kitchen to table 👏

For tonight's supper, I minced the veggies fairly small, so they would roll easier in the tortilla wrap. I like the little portable, pull-string veggie chopper, Holland bought sometime last year; it's easy to store in our small kitchen, and it's cordless usefulness suits our chosen way of life, well.

These tacos are unconventional … but, they are a tasty delight 😁

Road Gypsies Meat & Cabbage Taco Roll-ups ~makes 8

1 pkg. Lrg. Flour Tortilla's * 1/8 wedge Cabbage Head, cored * 1 med. Red Onion, peeled and quartered * 1 Poblano Pepper, halved lengthwise & seeded * 3 Mini peppers, seeded * 1-lb. Hamburger * 2 TBSP. Olive Oil * 3 TBSP. McCormick Taco Seasoning * 2 c. Cheddar Cheese, shredded * Taco Sauce &/or Sriracha Sauce

1 Cutting Board * 1 Kitchen Knife * 1 Manual Pull-cord Vegetable Chopper * 1 Lrg. Skillet * 1 Lrg. Cooking Spoon * Plates & silverware

1) Gather vegetable & prepare them:

Veggie Ingredients; cabbage, onion, & peppers; chop cabbage to coleslaw consistency.

Poblano Pepper & Mini Peppers - cut & seeded. Quarter onion & slice peppers; place in pull-cord chopper, & mince.

When onion & peppers are minced to desired size - add to chopped cabbage & stir to blend.

2) Gather meat, oil, seasoning & flour tortillas - setting tortillas aside until needed:

3) Set skillet atop stovetop burners & adjust burners to a medium-low flame. Add oil to skillet, tipping skillet coat the interior bottom; then add minced veggies. Cook, stirring, until veggies are softened and fragrant. Add meat and cook until no longer pink:

4) Sprinkle taco seasoning over the veggie-meat combination; stir until well bended.

Continue cooking until mixture appears dry in the skillet.

Thoroughly blend all ingredients in skillet; cook until accumulated juices have evaporated.

5) Turn burner off.

Begin to fill & roll a tortilla - repeat as many times as necessary:

Place 1 spoonful of meat-veggie blend - topped with cheddar on one end of tortilla; & roll up burrito style.

6) Serve & enjoy 👌😊

Serve with sauce of choice. Enjoy!

If there is any leftover veggie-meat mixture & tortillas … prepare as above, place on a plate & wrap in plastic. Store in refrigerator. They'll no doubt be eaten before long 😉

STEAMED SIRLOIN & VEGGIES/DIY Montreal Steak Seasoning w-Fennel; Coalinga-CA

Casseroles, soups, & steamed dishes may not sound tasty to some - but they can be, often are, and make meal preparations seriously easier; in a small kitchen area 😊👨‍🍳😉

We like to eat good, nutritional foods … and we enjoy a flavorful plate. This spice recipe was found online -  it is the first time we've sampled this type of seasoning 🤞, but it sure smelled good while being processed 👌

This meal may appear to be very simple (and it is), but for all the simplicity of the ingredients, prep, cooking, & presentation; it is also jam-packed with beneficial health benefits ⚕️👍

STEAMED SIRLOIN & VEGGIES/DIY Montreal Steak Seasoning w-Fennel ~serves 2

1 Cutting Board * 1 Lrg. Kitchen Knife * Measuring Spoons * 1 Lrg. Steamer Pot with deep basket * 1 Lrg. Kitchen Spoon * Dinner Plates & silverware

Seasoning Recipe: 2 TBSP. Black Peppercorns * 1 TBSP. Mustard Seeds * 2 tsp. Fennel Seeds * 1 Tsp. Coriander Seeds * 1 TBSP. Garlic Salt * 1 tsp. Red Pepper Flakes

Place seasonings into a coffee grinder & grind to your desired liking - either coarse ground, or a fine powder form; transfer to a spice bottle.

Seasoning Ingredients.

Steamer Ingredients: 4 c. Water * 4 Red Potatoes, small - quartered~skins on * 2 Lrg. Carrots, cut chunky~skins on * 1/2 White Onion, quartered * 1/4 Red Cabbage, sliced lengthwise  * 1 Lrg. Celery Stalk, sliced chunky * 1 med-size Zucchini, sliced chunky * 3 med-size Shiitake Mushrooms, quartered * 2 Lrg. Swiss Chard leaves, sliced crosswise into ribbons

Steaming Ingredients.

1) Prepare spices; set aside.

2) Place water into steamer pot; prepare veggies & place in the steamer basket - with potatoes, celery, and onion on the bottom & swiss chard on top of veggie assortment.

Vegetable medley.

3) Pat steaks dry; sprinkle one side of meat with spice mixture & rub across meat with hand; place meat in basket, unseasoned side down atop veggie medley.

Seasoned steaks.

4) Place lid on steamer pot and bring to a boil: steam for about half an hour after the pot reaching the boiling point … or until potatoes & cabbage can be easily pierced, & meat thermometer registers 170-F.

Medium heat, placed evenly under pot bottom - bring to a boil.

5) Remove pot from heat & serve your steamed meal.

Tasty ;-)

#NOTE: The steaks weren't as tender as they would be cooked slowly in a skillet - or cooked for a lengthy time in a slowcooker; but they weren't tough, either: we, being 63 yo & 69 yo (1 wearing dentures), found them easy to cut & chew 😋 We also liked the spice flavoring 🧂 - it will be used again. Perhaps in other meal prep besides steak 🥩😉

VAL'S ROOT VEG'S & MEATBALL INSTA POT MEAL; Ocean Park-WA

I woke up this morning wanting meatloaf - with a side dish of mashed potatoes, rutabaga, & turnips (my husband has never eaten rutabaga, & turnips; I like them)  … but my husband is keen on using the pressurized Insta Pot, so I decided to make meatballs; using my meat loaf recipe 😉

It turned out okay; I still prefer cooking my meatloaf in a pan in the oven, but I want to give my husband's preference it's dues, too 👩‍❤️‍💋‍👨

My husband wear dentures - I do not, but my parent's both did: and I understand the need for softness when chewing.

My husband also prefers easy-peasy cooking for both of us: less time spent in the kitchen, less cleanup, less time standing on our feet - which can inflame our backs (discs issues for both of us).

That said - and done; the meal did turn out 👌, even though the gravy was too thin for my liking.

Pretty good; and husband approved ;-)

Val's Root Veg's & Meatball Insta Pot Meal ~ serves 3

8-quart Insta Pot.

Ingredients

Veg's: 1 large Rutabaga, peeled & chopped large * Turnips,  peeled & chopped large * 6 Baby Potatoes, centered peeled - leave whole * 1/2 c/ Beef Stock

Gravy: 1 Shallot, minced * 2 TBSP. Butter * pinch Thyme * 1 Bay Leaf * 1/2 c. dry White Wine * 1 oz. pkt. dry mix Country Gravy

Meatballs: 1-lb Ground Beef * 1 Onion, minced * 1/4 c. minced Celery * 1/4 c. shredded Carrot * 2 Garlic cloves, pressed * 3 TBSP. Butter *1 tsp. Salt * 1/8 tsp. Cayenne powder * 1/2 tsp. ground Black Pepper * 1/8 tsp. ground White Pepper * 1/8 tsp. Cumin powder * 1/8 tsp. ground Nutmeg * 1/4 c. Milk * 1/4 c. Catsup * 2 eggs, beaten * 1/2 c. crushed Saltine crackers

1) Prepare veggies & place in bottom of Insta Pot pot; add beef broth.

2) Prepare gravy mixture & add to pot.

3) Blend meatball ingredients and shape into meatballs - place meatballs on top of veg & gravy mixture.

Ready to cook …

4) Lock Insta Pot lid firmly in place, & set for 1 hour. CAREFULLY release pressure and serve meal.