Cactus Tacos

The very first time I had cactus was years ago visiting a friend in Arizona (of course, right?) and then was reminded of this treat while in Mexico. Upon my return, I told Husband that I ate cactus almost everyday — at this point *cue begging* Husband kindly asked that I make cactus tacos for him since he didn't join me in Mexico. Of course, being the kind, loving and caring wife I am...I made cactus tacos.

3 large cactus leaves

1/2 medium red onion, sliced

1/2 jalapeño, deseeded and diced (more if you like spicy!)

1 carrot stick, cut into matchsticks (I used about 5-6 baby carrots because that's what was on hand)

4 garlic cloves, minced

2 roma tomatoes, diced

1 avocado

1 lime

1 bunch of cilantro

Salsa, to serve

Use a sharp knife and carefully cut away any spikes on the cactus. When shopping for this ingredient, it may be called nopal or even prickly pear. Then, carefully cut the tough edge off each piece and set aside. Rinse the cactus under cool water to wash away any remaining blemishes.

Next, slice the red onion, dice the jalapeño, tomatoes, cut the carrot into thin matchsticks and mince the garlic. Lastly, rough chop the cilantro and slice the avocado and lime — set aside.

Drizzle some olive oil on a grill pan and turn the heat to high. Sear the cactus until they're cooked through and the edges are slightly blackened, about 2-3 minutes per side. Remove from the pan and set aside.

Drizzle a little more olive oil in a large sauté pan, then sauté the onions, carrot, garlic, jalapeño, and tomatoes over high heat for about 3-4 minutes or until the veggies are soft.

While the veggies are sautéing, dice the cactus. Add them into the sauté pan with the other veggies, stir and then remove from the heat.  

On the grill pan, warm the tortillas over medium heat until they're soft and pliable.

Fill each shell with the cactus mixture, an avocado slice, salsa, then garnish with cilantro and a lime wedge.

Have you ever eaten cactus? On a fun vacation or exotic spot? How was it prepared? Please share!

You don't have to cook fancy or complicated masterpieces — just good food from fresh ingredients.

Julia Child

New Perspectives from Mexico

You know how you always hear that life goes faster the older you get? Well, yea, I'd have to agree! Life has been absolutely flying in my neck of the woods. Let's see what's been happening....spending time with dear friends; a lovely housewarming party in our new home; crazy work schedules; and last but not least, an amazing eight day getaway in Mexico. There is something about having no connectivity to your routine world. I believe that God knows exactly what we need in the timing we need it — He was right, my soul needed time away from the routine life. Mexico was a time of fresh breaths and new perspectives on life. I arrived home last night but am already reflecting on my thankfulness.

While away I spent time soaking in the sun, received a relaxing massage in a beach cabana, ate way too much, spent quality time with my family and read a thought provoking and life changing book, Carry On, Warrior: Thoughts on Life Unarmed. The author, Glennon Doyle Melton, is authentic, hysterical, wise and really hits on life's basics that are sometimes just so hard to grasp or live-out day-to-day. In the end, it is all really simple, we just have to remember:

We belong to each other.

Love wins.

We can do hard things.

Life is brutiful (brutal + beautiful).

Anyway, this book deserves a second or maybe even a third read. But for now, I need to unpack and do my laundry — welcome back to the real world — I'm off to put these new perspectives to use. Happy Sunday all.

Grilled Pizza with Lemony Arugula

So, finally I am back in the saddle, so to speak. Or I guess you could say I'm back holding a wooden spoon...or wearing an apron...or sauteing...or...well...you get the point! We are finally moved into our new home with brand new appliances. To celebrate the occasion, I want to share with you a new recipe — the first written recipe in our new home: grilled wild mushroom pizza with a lemony arugula salad topping!

Ingredients
1 lb. ready to bake vegan pizza dough — you can't find better pizza dough than at Trader Joes. They offer three varieties (white, whole wheat or herbed)
extra virgin olive oil
1 onion, halved and thinly sliced
2 1/4 cups assorted mushrooms, sliced — truly whatever mushrooms you like, you're in charge here!
4-5 garlic cloves, minced
1/4 t. red pepper flakes
2 t. dried Italian herbs
1/2 cup dry white wine
3 roma tomatoes, thinly sliced
1/4 c freshly squeezed lemon juice
8 oz. baby arugula
sea salt and freshly cracked black pepper, to taste

Caramelized Onions: Heat a little evoo in a skilled over medium heat. Add onions and allow to caramelize. Season with salt and pepper. Need a quick memory jog on how to caramelize onions? Check this link out.

Garlic Oil: Essential for delish pizza! Place 1/2 c. evoo, garlic, 1 t. Italian herbs and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

Sauté Mushrooms: In a third, large skillet, heat a little evoo over medium-high heat. Add mushrooms, sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Season with 1 t. Italian herbs, salt and pepper.

Using hands, roll dough into a ball, coat with flour and prepare prep space with flour. Start grill. Oil a baking sheet, flatten the ball of dough into preferred shape on the baking sheet. Using fingertips, gently lift dough, and set on the grill.

When dough puffs and underside stiffens, flip crust with a spatula, brush with garlic oil and add caramelized onions, mushrooms and tomatoes. Close the grill lid for a few minutes to allow the underside of the crust to cook.

Lemony Arugula Salad: Whisk together 1/2 c. evoo and freshly squeezed lemon juice. Toss the arugula with just enough lemon vinaigrette to moisten.

Using a large spatula, carefully transfer pizza back to the pan. Let rest one minute and top with the lemony arugula salad. Slice and serve.

Have you ever grilled pizza before? What are your favorite pizza toppings?