Change of Pace

It's school hiring season, and my school sent out contracts last week for the 2010-11 academic year. I had known for some time that I would most likely not return to the same school next year; my position this past year had been reduced to part-time due to economic reasons, and the two-hour round-trip commute had finally begun to wear me down after three years. I made the decision that I needed to find a full-time position closer to home. Sometimes jumping into the unknown without a safety net turns out to be the best thing you can do for yourself. Sometimes a 180-degree change of pace is what you need.

I like to change things up in the kitchen, too. As I've said before, lately I've been trying to be more conscious about what I eat and what I put into my body. I've started by trying to substitute processed foods with my own homemade foods so that I have more control over the ingredients. One of the best switches I've made in the past couple years is making my own taco seasoning.

I love Mexican food -- almost as much as Asian food! -- and I cook Mexican-style meals once or twice a week. Of course, you could use the seasoning with real meats, but being a vegetarian doesn't have to limit you, either. I'm a huge fan of Morningstar Farms Recipe Crumbles for creating "taco meat," and Trader Joe's Beef-less Strips for "fajitas." In both recipes I use my own homemade taco seasoning. I love the flavor of taco seasoning, and I used to think that those packets in the grocery store or the ones that come included in taco kits were life- and time-savers; but they're full of unpronounceable/unidentifiable ingredients and preservatives. My own taco seasoning is even more delicious, in my humble opinion, and so much better for you! I make a double-batch at a time and keep it in the spice cabinet in an airtight jar so it's on hand whenever I need it. It couldn't be simpler, and the recipe can easily be doubled, tripled, quadrupled if you want to go crazy!

HOMEMADE TACO SEASONING

Ingredients
6 t Chili powder
5 t Paprika
4 1/2 t Cumin
2 1/2 t Garlic powder
3 t Onion flakes
1/4 t Cayenne pepper
1 1/2 t Salt

Combine all ingredients in an airtight container and mix well.

For tacos, I brown the Morningstar Crumbles over medium heat in a skillet. When they're cooked through and browned, I add one undrained can of diced tomatoes (I like the petite dice, because they're about the same size as the crumbles), and one drained, rinsed can of beans (black, kidney, or pinto), along with 2-3 tablespoons of the homemade taco seasoning. The meat can be served in taco shells -- looove the easy-to-fill, easy-to-stand-up Stand 'n' Stuff shells from Old El Paso! -- or on top of a green salad with salsa for dressing.

For fajitas, I brown the Beef-less strips beforehand in a skillet over medium heat, then remove them to the side. I saute onions cut in rings over medium-high heat until close to carmelized, then add a mix of green and colored bell peppers and cook until al dente. Add the strips back in along with 2-3 tablespoons of delicious homemade taco seasoning and 1/4 cup of water to create a sauce to coat your ingredients. Cook just until everything has warmed through and serve either with whole-grain tortillas or alone as a "fajita bowl." I like to add shredded Mexican cheese, salsa, and sour cream...although recently we've replaced sour cream around here with my new favorite discovery, nonfat Greek yogurt. It's thick, tangy, and delicious and can easily replace sour cream or regular yogurt in any recipe or dish.

Yes, Etta James, sometimes change really can do you good.