Spinach Flatbread Tacos

Oh my do we have some full tummies.

Tonight for dinner we had tacos on spinach flatbread. We used ground turkey as a leaner alternative to beef, and had sharp cheddar, tomatoes, peppers, & Joel's yummy salsa ranch.

MmmmmMmmmm!

My mom always taught me the thing that makes food taste best is love. This is very true. You can definitely taste the difference in a meal that is filled with a grumpy attitude. Since I love my husband and I love to cook for us, things generally turn out pretty well. 

I thought I would try sharing the recipe I made up for this flatbread...as I make up or alter most of the foods we eat it is hard for me to do actual precise measurements...so bare with me.

Here goes...

Ingredients:

 

3 tbls olive oil

1 clove garlic

bunch of spinach

1 1/4 c. flour (plus extra for hands/dusting cutting board)

1 tsp baking powder

pinch of baking soda

2 tsp salt (I used kosher salt, you could probably reduce this with regular)

1/2 c. water

Method:

Preheat oven to 400°

 

Place olive oil in frying pan and add minced garlic clove. Saute until fragrant.

Add spinach and stir in until wilted. Set mixture aside. 

In a large mixing bowl mix together flour, baking powder, baking soda and salt. Add in spinach mixture and stir thoroughly. Add in water slowly until dough forms. 

Place dough on well floured cutting board, and knead for several minutes until flour is worked in and dough is less sticky. 

Divide dough in 6 pieces (4 if you want larger flatbreads). 

Work each ball into a flat thin disc, and place on lightly greased cookie sheet. 

Bake for 6-8 minutes and flip, baking for an additional 5 minutes. (You might just have to watch them as cooking times with our crappy oven may be different). 

And there you go! Lightly flavored spinach flatbread! Add seasoned meat, your favorite toppings and you have a nice homemade flatbread taco :)

All we do is eat! ....ok, not really, but it is time for some salad!

I am sure to anyone who may read this that it probably seems as though all we do here is eat. This is not true, but it does feel like it some days.

Today was one of those days. 

Tummy grumbles were coming from across the room under a pile of medical school lectures and I was thinking, oh my, I guess it is that time again...but the thought of eating something heavy seemed overwhelming. 

Which meant...it was time for some salad! I could have just put some spinach in a bowl and called it lunch, but of course I did not. I am sure once I find a job that consumes more of my time, meals will not be quite as elaborate as I make them now...but that is not now. So, for lunch...spinach salad with shrimp and baby peppers tossed in a homemade lemon cilantro vinaigrette and lovingly placed in a whole wheat tortilla bowl.

A meal that met my requirement of vegetables, while still squeezing that shrimp in there to give him some meat :)

First I took our whole wheat tortillas and brushed a thin layer of olive oil, and shaped them in small glass oven safe bowls. I baked them at 325 °F for about 20 minutes. When they came out of the oven they were nice and crispy and perfectly shaped bowls for a small salad:

While those were baking, I made the vinaigrette (apple cider vinegar, lemon juice, cilantro, garlic, green onions, parsley, olive oil, and about a tsp of sour cream).

I sliced baby peppers, which just add such a beautiful punch of color to any meal:

 I sautéd our shrimp with green onions for a little extra flavor:

 Lastly, I tossed the spinach and peppers with the vinaigrette, placed it all in the tortilla bowls, and poof: a healthy lunch was ready. 

Now on to the rest of the day!

......before I start scheming dinner that is.....