16 SIDELINES NOVEMBER 2014
FOR HORSE PEOPLE • ABOUT HORSE PEOPLE
Less Guilt, More Indulgence
FEATURE
GOOD FOOD HUNTING
Mango Salsa
Ingredients:
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onion, diced; two jalapeño peppers, diced; and salt and pepper.
Ingredients:
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chunks; eight lettuce leaves, preferably Boston Bibb; one cup of
cheddar cheese, shredded; oil for frying and salt and pepper.
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challenge was how to tailor all this to the equestrian community. Riders have little to no extra time, wish to eat as healthy as possible, want something that
tastes amazing, and of course looks phenomenal too. Am I forgetting anything? Even when we travel to horse shows, we’re left with substandard eating that
makes our breeches want to suddenly go missing. It’s not easy living the life.
Luckily, I’ve been in your boots and know how it feels. My few indulgences usually happen at horse shows when our group goes out to dinner, or when I’ve
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more than I should just to get that salt or sweet taste I was lacking in a dish.
This months recipes should make it just a little easier to indulge without enduring extra cravings for sweets or salt — and, best of all, these recipes are easy
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To full plates and eating your tarte out.
Directions:
In a blender, combine the sour cream and chipotle peppers in adobo
sauce. Place mixture into a small ziplock bag and refrigerate.
In a food processor, combine pecans and corn meal. Process until
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and salt. Set aside.
In a small skillet on medium heat, cook tortillas for 30 seconds on
each side. Do not use oil. Repeat with remaining tortillas until all are
heated through.
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heated, place enough oil in the bottom to coat the surface. Take
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Place into hot skillet and repeat with remaining pieces. Be careful
to not overcrowd the pan. Depending on how big your pieces are,
they should take about four minutes total to cook, three minutes on
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cooking and allow to cool slightly. Sprinkle with salt.
To assemble the tacos, place one corn tortilla down, followed
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cheddar cheese (and if desired, a heaping spoonful of the mango
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Fish Tacos with
Chipotle Sauce
About the writer: Author Kat Nielsen is a horse enthusiast turned food blogger. She
maintains a day job in the horse world handling marketing and brand support to
various companies while enjoying her evenings and weekends writing recipes and
blogging all about her culinary experiences. Visit her blog at EatYourTarteOut.com
or email her at
.
Directions:
In a small bowl, combine mangoes, red onion and jalapeño peppers.
Add half of your lime juice, and a dash of salt and pepper. Allow to
sit on the counter while prepping the rest of your ingredients. As
the juices settle, taste periodically and add more lime juice, salt and
pepper as desired.
