Sunday, February 6, 2011

Super Bowl tacos, ACD-friendly

Ground turkey tacos
Spices are banished from my diet after receiving the results of my food allergy blood test. I reacted to all of them. But it is still possible to make flavorful tacos that are ACD-friendly. I know what I will be eating for my Super Bowl party.

My food allelrgy testing also revealed that I am sensitive to oysters and clams, which I seldom eat. The source I discovered was calcium carbonate used as the calcium source in almond milk and the calcium supplements I was using.

My Tempt hempmilk is safe as the source is tricalcium phosphate which is made from calcium salts from rock. But I admit I will be trying to get more of my calcium from greens like kale, spinach, etc. I will mainly use the hempmilk in my tea or hot cocoa.

I also want to applaud Pyrex cookware for their recent safety campaign for their glass bakeware. If you are a blog follower of mine, you know I had a "run-in" with an exploding pyrex glass baking pan about 1 1/2 years ago. I ended up needing stitches on my right foot, getting blood poisoning and being sidelined with this injury for months.

Pyrex is trying to prevent such kitchen mishaps by offering free hot pads that list the four main do's and don'ts of cooking with glass. They are: 1) never place directly on burner or under broiler; 2) add liquid prior to cooking meat or vegetables; 3) preheat oven; 4) place hot glassware on a dry, cloth potholder.

Get a free potholder reminding you of these safety rules at:

Super Bowl Tacos, ACD-friendly

  • Large napa cabbage leaves
  • 1 pound ground turkey
  • Juice of 1 lime
  • Lime wedges for garnish
  • 1 large red onion, chopped
  • 1 T. olive oil
  • 1 avocado
  • Salt and pepper to taste
  • Jicama cut into matchsticks
  • Green onions chopped
  • Shredded red cabbage
  • Sliced black olives

Make the guacamole first. Take the meat of one avocado, 1/2 the chopped red onion, lime juice, salt and pepper, and place in a food processor. Process but leave somewhat chunky. An add-in here for those not avoiding spices would be 1 tsp. cumin. Scoop the guacomole into a container and put in the fridge to chill.

Heat a heavy skillet on medium high heat. Add the other half of the chopped onion and cook until tender. Add the ground turkey and season with salt and pepper. Cook until almost done and squeeze on the juice of one lime. Continue cooking until browned.

While the turkey is cooking, chop up the other veggies (jicama, red cabbage, green onions, olives, lime wedges, etc) for toppings.

Serve on napa cabbage leaves with your choice of toppings. Note: Add spices or herbs of your choices if you are not in my spice/herb predicament.

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