By 11:00 a.m. today – the day as I thought it would be was gone. Everything I planned to do today was thrown out the window. My day disintegrated with too many e-mails, too long phone conversations, and too much laundry.
And the snow didn’t help either – it prevented me from running away.
When life frazzles around you, run to the kitchen!
I was recently approached by Red Gold Tomatoes to try their product and if I liked it – write about it.
Typically I don’t do this – unless I find a product that I just have to share with you…
This week a cute little package of tomato products showed up on my doorstep and well, I do consider myself a tomato snob…
In their e-mail, they shared…
Red Gold, a family-owned company that grows some of the most sought-after tomatoes in the natural conditions of the Midwest.
And I warned them, I was a tomato snob.
For a few days, these cans of tomatoes sat on my kitchen table begging me to try them. I scanned my favorite recipes, cookbooks and foodgawker.com to find a good recipe to try them on. Foodgawker.com came through when I found a recipe for a Healthy Taco Casserole. I had all the ingredients in my frig but I needed to convert it to gluten free since my daughter was joining us for dinner.
The result – delicious!
Full of fresh veggies – even kale. I’m still experimenting with kale these days and the more I use it, the more I like it. I didn’t hear anyone complain around the dinner table.
Easy – after all my ridiculous e-mails and phone calls today – I needed easy.
So here we go!
After browning the beef, remove and saute onions, olives, a pepper (I used a lonely yellow pepper that was hanging out in the bin), and chopped kale.
And tomatoes! I may add – the Red Gold tomatoes were sweet and held their own shape from the can.
Add ground meat back into the veggie mix and begin to build your casserole by layering the meat mixture with tortillas (I used corn tortillas for my gluten-free child). I like to cut the tortillas into strips so the meat/veggie mixtures seeps through the layers.
Lots and lots of cheese!
While the casserole is baking – make the salsa. And trust me, this salsa makes the dish! It’s not that hard to make and besides, what else are you going to do while the casserole is baking?
Onions, olives, cherry tomatoes and parsley makes for a lovely salsa.
Top it off with a little sour cream and you have a winner.
You don’t even have to tell them that there’s kale in it…they’ll never know!
What I was making last year: Rosemary Focaccia!
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