What is life without tacos? Not much, that’s for sure. And spicy tacos? Well, a good life just got a little better over in our test kitchen. We have been baking Sriracha hot sauce onto flatbread shells for a fiery kick that won’t drip down your chin, and take it from us: ONE IS NOT ENOUGH. Our brilliant chefs are onto something when they make these crispy tacos, as our video will show you:
Suggested Products Archives: Foldit® - Traditional White
Shrimp Salad Foldit inspired by Tomatte Crevette
Val’s Pecan Blueberry Foldit
Bacon Kimchi BKT Foldit
Umami is a funny word to say aloud, and it is very fun to eat. Over the last couple years, this popular fifth basic taste sensation has been all the rage in the world of food, and why not? Fermented foods have a lot of this umami, as do tomatoes, soy sauce, kimchi, some cheeses, and even green tea.
So, last week, I was browsing in my favorite Asian grocery store (I needed coconut milk and dried shiitake mushrooms, plus I just love their produce) and I ran into an entire huge display of kimchi: jars upon jars upon jars of bright, beautiful, fermented spicy cabbage. My better half and I love kimchi, but it takes us longer than some to go through a really big jar; I’m always wracking my brain to come up with new ways to incorporate it into meals. Often, if we have some leftover rice from the night before, we throw some kimchi over it as a snack if we’re peckish, but a jar still goes a long way, and that’s a lot of snacks.
The other item I always seem to have in my fridge, but don’t use nearly enough of, is miso paste. So once I got home from the market (with a brand new tub of kimchi and a pouch of miso) I set to work to find a way to put these ingredients to good use. There was a little chunk of bacon in my cheese drawer, some of those juicy Campari tomatoes that are so good, even in the winter, and an idea hit me: let’s make a BLT! Sort of.
I mixed up a little miso and garlic into the mayonnaise I also bought (Japan makes great mayo, too) and grabbed a Foldit flatbread. As soon as the bacon started cooking, my other half came in to the kitchen and started sniffing. He sort of wrinkled his nose at everything he saw out on the counter, but he threw an extra flatbread into my line of sight, because he was hungry. He trusted me. Some bacon, some kimchi, a couple tomato slices, the mayo, and POW! talk about pleasant taste sensation! The flatbread sandwich had all the crunch and texture as a traditional BLT but was extraordinarily different and delicious, juicy and totally satisfying.
If you’re feeling a wee bit umami deprived in your life, or if you happen to have a jar of kimchi languishing in your icebox, this flatbread sandwich may be just the thing with which to treat your tastebuds.
Amy at Flatout
California Dreamin’ Wrap
Did you know that according to statistics, New York is second only to Los Angeles for consuming avocados? So, conceivably, someday, there could be a t-shirt out there that reads “I (avocado) NY” or, someone could possibly say: “Hey, how was your trip to the Big Avocado?” and actually mean New York. This buttery fruit has swept the world in popularity, and for good reason, too. They are healthy, creamy, easy to use, and surprisingly versatile. Last year, I made a completely vegan, paleo chocolate cake using avocados, and no one eating it could have guessed.
When I was young, avocados were far more exotic than they are today. My parents went on this 70s health kick back then; they bought Arnold Schwarzenegger workout books, sets of free weights to use in the basement, and started growing their own sprouts to add to our food. The good thing that came out of it, for me, was a sandwich they made that I absolutely adored, because of avocados. Whenever I’m feeling nostalgic, I make myself this sandwich and remember that time in my life, unfettered by sit-ups and free weights and workout books. Ah, childhood.
Now that there’s flatbread, I don’t have to feel as guilty for wondering where my own weights are; if I’m hungry, I can just pile all of those delicious ingredients onto the flatbread and roll. Just like that. This meatless wrap is every bit as rich and flavorful as, well, something with meat, and kids will love it too. Trust me on this one, I ate a hot dog and a hard boiled egg every day of my life when I was a kid, and I loved this sandwich.
So for now, even though any day New York may overtake California in avocado consumption, I’ll name this one flatbread recipe after where it all began, California, and just maybe a little for Arnold Schwarzenegger. Seriously, have you seen the guy when he was young? Buff, I’m telling you. Does he know about flatbread? He should.
Amy at Flatout
