Boy do I have a real gem of a recipe for you this week. It's a real taste bud teaser, crowd pleaser, and soul seizor. Perfect for a cold blustery day, and a welcome home hooray.
We are in Michigan this week, enjoying the first real snowfall. The lovely white fluff just keeps on coming; urging me to stay snuggled with my pup - working.
And waiting for my hub to return from a very long trip. He flies into GR today and I am giddy as a schoolgirl. He was in Denver, and before that he was in Arizona, and before that California; leading an interim adventure class for Calvin College; jumping from airplanes, driving race cars, surfing, dog sledding - you know, normal grown man work activities.
We are blessed to be able to do work we love, work we are called to, work that found us more than we found it. I do hope you all feel that way about your work too, and if not, have the courage to follow the nudges on your heart to find it.
And, if like myself, you can't fly off to Arizona or California for a grand adventure, I hope you can find adventure wherever you are - in the snow or sunshine! And when you come inside; back home from your grand adventure, or long day of work, or long blustery commute, gather around your table with the ones you love for a cozy and delicious spread of Winter Potato Tacos. These babies will warm you up and nourish your souls.
Winter Cabbage is King of the cruciferous vegetable family. It is extremely nutrient dense, providing an excellent source of vitamin C, potassium, folic acid, vitamin B6, calcium, and magnesium. It also contains a powerful anticancer compound called glucosinolates. The glucosinolates work by increasing antioxidant defense mechanisms and improve the body'sability to detoxify and eliminate harmful chemicals.
In this dish, we roast the cabbage with olive oil and fennel seeds. I should warn you, you may eat the whole pan right out the oven, and they may never make it to your taco!
10 - small red skin potatoes, diced
1 T. - olive oil
1 1/2 1. - chili powder
1 t. - paprika
1 - green cabbage, chopped
1 T. - olive oil
1 t. - fennel seeds
sea salt and black pepper
spicy chipotle sauce
3/4 c. - organic plain Greek yogurt (full fat)
1/4 c. - fresh cilantro, chopped
2 T. - lime juice
1/2 t. - cayenne pepper (more or less depending on your heat tolerance)
- Preheat oven to 375.
- Place diced potatoes in a large bowl, mix with olive oil, chili powder, and paprika. Place on a baking sheet and roast in the oven for 15-20 minutes, until soft.
- Place chopped green cabbage on a baking sheet. Drizzle with olive oil, sprinkle with fennel seeds, sea salt, and black pepper. Roast for 12-15 minutes.
- Meanwhile, whisk together chipotle sauce in a bowl. Place fresh cilantro in another bowl. Wrap corn tortillas in foil and place in the oven for 3 minutes to warm.
- Assemble tacos: on each tortilla spread a scoop of chipotle sauce, then layer with green cabbage and potatoes; top with fresh cilantro.
- Eat remaining roasted cabbage as a side - it’s delish!