• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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    I've been getting a lot of requests and suggestions for the apartment kitchen. I LOVE these suggestions, keep them coming!

    If you have anything you'd like me to consider (recipes to develop, shortcuts for recipes, great ingredients, or even blog formatting), shoot me an email and let me know!

    em570039@mycia.net

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Black Bean and Corn Tacos with Avocado and Lime Cream

I’m having a busy week at work, so I wanted to make something quick, simple and multi-purpose. So I made something that could be both a taco filling and a salad for my lunch tomorrow. Served on warm tortillas and topped with a cool lime cream made from greek yogurt, it’s an easy and delicious dinner. Plus, I love leftovers that can be turned into a completely different meal the next day!



Tacos on Native American Frybread

One of my favorite memories of my hometown are art festivals. There’s a huge one in one of the biggest parks in town, and they shut down Mass Street between 18th and 19th street to allow for an avenue of fried foods, sweets, and all varieties of things on a stick. This, of course, is a different kind of culture than what can be found at the art show, but nevertheless an important, and tasty one.

But my favorite art festival was the Native American festival at Haskell Indian Nations University. It was so different from the other shows, and among the beautiful jewelry, paintings, pottery, and performances was another new treat: frybread.

There is not much in this world more delicious to a bread lover than fry bread. Light, airy, delicate, and yet mouth-wateringly delicious, frybread is the ultimate platform for what the fair calls Indian tacos: plentiful taco toppings atop crisp and tender frybread. This recipe is just as easy as any of the other flatbreads I’ve made so far – with the addition of oil to the pan where it is cooked. Try it – you will be anything but dissapointed.

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Lime Marinated Steak Tacos with Homemade Tortillas

I love a good taco.  I am, however, a firm believer that the tortilla makes the taco.  Meaning that it should be fresh, light, and most importantly: warm.  And for my favorite tacos, packaged just won’t cut it.  Luckily, tortillas are as quick and simple to make as any basic flatbread.  When you taste it, you’ll know – it’s always worth it.

Combined with tender, juicy pieces of steak that have spent the day marinading in a mixture of garlic and lime, it’s the perfect dinner.  All that’s needed now is a cold beer or a margarita.  
Lime Marinated Steak Tacos with Homemade Tortillas

Served 2
Leftover Potential: Tortillas are best the first day, but will last another couple days.  If eating leftovers, reheat in an oven.  All other ingredients reheat well.   Provided one meal after the initial dinner.
Tortillas
2 cups all purpose flour
2 tsp salt
3 Tbsp butter, melted
1/4 cup water, or as needed

1. In a medium bowl, mix together the flour and salt.  Add the melted butter and mix to combine.  
2. Begin adding water and mix until the dough begins to come together, adding more water as needed.  
3.  Let rest, covered, for 30 minutes.
4.  Divide the dough into small pieces, and roll into balls.
5. Roll the dough out to 1/4″ thickness.
6.  Heat a small non-stick pan over medium-high heat.  Add a tortilla and allow to cook until browned, then flip and allow to cook on the other side.  Keep covered, warm until ready to serve.

Lime Marinade
juice of three limes
1 Tbsp cayenne pepper
1 Tbsp cumin
2 Tbsp garlic, finely minced
2 tsp sugar
1 1/2 # flank steak

1 Tbsp oil

1 can refried beans
cheese, grated, as needed
avocado, sliced, as needed

1. Combine lime juice and spices.  Pour into a large plastic (ziploc) bag.  Add whole steaks and toss to coat.  Let marinate, refrigerated, for at least 2 hours, turning occasionally.
2.  When ready to cook the steak, heat oil in a large pan.  Cook the steak until desired doneness over medium high heat. 
3.  Remove steak from pan, and place on a clean cutting board.  Let rest.
4.  Meanwhile, prepare garnishes, such as beans, cheese, avocado, cilantro, etc.
5.  When well rested, slice the steak into 1/2″-3/4″ slices.
6.  Layer steak and garnishes on warm tortillas.