The Easiest Taco Recipe (Ever?), Buttermilk Banana Bread & More: What to Cook This Week
Project 365, Day 80/365
I think it’s actually happening, friends. I’m going to paint. Maybe by the time you read this, roller will have met wall, and I’ll be well on my way. I detest the prep that goes into painting a room, but perhaps worse is putting everything back when you’re done. Charles will most of the heavy lifting, but today, I wipe down all my baseboards and molding, window sills, door frames. I dusted the walls with an old t-shirt tied around a broom, because that’s what I saw a professional painter do once. I even purged a few things and rolled the luggage out into the hallway, which makes it one step closer from making its way into the garage. I’m already tired.
My reward tomorrow after all the work will be the buttermilk banana bread I’m linking below. I made it last year when quarantine was just starting, and it was hands down the best banana bread I had ever had in my life. I’ll explain more in that entry. Anyhow, if you’re looking for recipe ideas, here’s what I’ll be cooking this week!
Lentil Soup via Recipe Tin Eats
I wrote about this last week and have been craving it since then, so I reupped my green lentils and I’ll be whipping it up probably toward the end of the week because it’s supposed to be chilly again. Went ahead and bought some packaged up naan today at the grocery store, and will be dipping into this deliciousness soon enough.
Sheet Pan Chicken Fajitas via The Modern Proper
Who doesn’t love a taco, especially when it all comes together in just one sheet pan? I don’t really use a recipe for this type of thing, but wanted to link out to something and this is pretty close to what I do, except I skip the taco seasoning and use spices I already have on hand, namely plenty of cumin, chili powder, garlic powder, onion powder, chipotle pepper powder and salt and pepper. With the exception of the banana bread, I’m trying to limit my dairy and white flour right now, so I’m going to attempt to whip up a dairy-free “sour cream” with coconut cream and lemon juice (and got whole wheat tortillas but also corn would be great here, too). Pray for me.
Cuban Picadillo via Skinnytaste
Another thing I’m going to be trying to limit is red meat, but I had some in the freezer I needed to use up and picadillo is a meal I look forward to (as does Charles). I’ve used Skinnytaste’s recipe as a jumping off point for years, but tend to go rogue when I start cooking, trying to get it closer to my tastebud’s memories of what I had in Puerto Rican. It’s not far off though. Pair this with either tostones (fried green plantains) or maduros (fried sweet plantains), sliced avocado and rice, and you’ll be in business. You could also skip the rice and use the tostones as a vehicle for the picadillo. I’ve done that, too.
10-Minute Maple-Crusted Salmon via Foodie Crush
While eating less red meat, I will likely eat more fish for now, and salmon is well accepted in my household. The maple crust on this is so so yummy and it all comes together super fast. I’ve made this in the oven before but might attempt it in the air fryer this time. Let’s see how wild I want to get. I’ll pair this with roasted broccoli and roasted rosemary baby gold potatoes.
Moist Banana Bread via Divas Can Cook
Back in the early days of the Arlyn Says newsletter, I shared this recipe after discovering it. I prefer dense, moist banana bread, and the buttermilk in this gives me just that. I add chocolate chips because I’m not a monster, and it’s just perfection. It’s the type of thing that I casually walk by, trying to ignore its allure, but then get turned around for just another little sliver. To avoid the “just another little sliver” issue I tend to have with loaves, I’ll be turning these into muffins this time. Ooooh I can’t wait!
And that’s that. Got anything you’ve cooked lately I should try next?
See you tomorrow, friends.