"cshenk" > wrote in message
...
> "Julie Bove" wrote
>
>> How do you make yours? I had seen them on restaurant menus but never
>> gave them any thought because I am not a fish lover. But my mom has
>> ordered them and the fish was breaded. Seemed like a lot of carbs to me!
>> I have seen recipes online that call for unbreaded as well as breaded.
>
> I don't really do 'fish tacos'. I do something a little related, which is
> a soft wrap using the thin rice wrappers soft mostly for making lumpia and
> things like that. I prefer a white relatively fish for that one. Lingcod
> is favored here but snapper works well as does sea bass.
>
> I steam the fish with cabbage (Nappa or 'chinese' cabbage' works). Last
> time I used pea leaves (yeah, lovely things, taste like peas, gotten at my
> local asian store in large bags. They make a wonderful fresh green salad
> too). I add a little raw onion minced fine and season lightly with
> whatever feels right that day (can be salsa, can be Mae Ploy 'hot sweet
> chicken sauce', might be tamari). Brush with egg and bake to golden. A
> light sea salt to the raw brushed egg makes it nice.
>
> I scramble the rest of the egg and give it to the dogs and cat.
>
> If you normally chop up raw stuff to cook so are fast at it, you can make
> 8 of these in about 10 mins, then bake in a preheated oven about 5-7 at
> 450F.
>
>> I had bean tacos myself. And I found the taste I've been looking for! I
>> made a post some time back asking about how to get the taste of canned
>> chili beans in sauce without all the sugar. Taco Bell Table Sauce. Yep!
>> It's that flavor. Daughter didn't like it but husband and I had it on
>> our tacos.
>
> I make my own chili beans in a crockpot. You can get a huge 'tastes
> sweet, isnt actually' from bell peppers. I seem to recall you would have
> to blanch and skin them first. (gastroenteritis?). You could also freeze
> the bell peppers 'skin on' then defrost and the skin will come right off.
> I suggest halfing first and de-seeding as I recall you can't have the
> seeds either. The texture will be different but in a bean pot, it will not
> matter due to the long cooking. (next time you have some that are still
> fine but you know you won't use in time, try the trick and see if it
> works. Since we container garden up to 8 bell peppers a year, we hit a
> bumper crop and freeze some of the excess while dehydrator gets the rest).
>
I used to make big pots of beans. I would add tons of peppers and onions to
lower the carb count. Thankfully I digest all of those things well.
Sometimes I would also add carrots and celery. If all the veggies are
chopped to the size of the beans, it works.

> The chili beans this way do take a bit longer to be ready than you may
> want, but actual time to make is again, about 10 mins then you set on low
> and let the crockpot do it's thing. The results freeze well so you can
> baggie it up for the freezer and make it only now and again.

My beans didn't have that "flavor" though. But now I know I can get them
with that sauce. Would probably cook, drain and add the sauce.
>
> Grin, cost is the main savings here. 1.19$ worth bag (8 oz) of red beans,
> 2 bell peppers (I use up to 4 but grow smaller heirloom types) estimate
> that would be 2$ most places? Chili powder to taste (lets add 5cents?)
> 3.24$ and you will have about 8 cans worth of beans. Using the crockpot
> which costs *way less* than stove topping in power, will run you about
> 15cents. (stove, as much as 2$). 3.39$ estimated for 8 cans worth?

Yes. Very cheap. But... When I made them I was eating beans for lunch
every day. Now I rarely eat lunch.
>
> Your prices may vary because your market may be smaller, but that's what
> I'd run here if I needed to buy the bell peppers. Since I grow my own, my
> cost is 1.39$ roughly.

Bell peppers can be expensive. Can get them at Costco for less but they're
not always fresh. Not sure if you can get just green either. I know they
sell a trio of colors. I just buy canned kidney and refried beans from
Costco by the case and make do most of the time with those.