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Before you jump to Barley Bacon Tacos recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.
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A lot of electricity is actually consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. You can easily save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, for the reason that the motor won't have to operate as often.
The kitchen on its own gives you many small ways by which energy and money can be saved. It is quite straightforward to live green, of course. A lot of it truly is merely making use of common sense.
We hope you got benefit from reading it, now let's go back to barley bacon tacos recipe. To make barley bacon tacos you need 17 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Barley Bacon Tacos:
- Get 1 cup of dried barley.
- Use 1/4 lb of chopped country bacon.
- Prepare 1 of coarse salt.
- Provide 2 tsp of ground cumin.
- Use 1 of canola oil.
- Use 3 1/2 cup of water.
- Use 1 cup of ripped-up spinach.
- You need 1 of corn tortillas.
- Take 1 of shredded cheese.
- Get of pico de gallo.
- Take 1 of large, plump tomato.
- Prepare 1 of jalapeño.
- Get 1/2 of medium vidalia onion.
- Use 1/3 of medium cucumber.
- Take 4 clove of garlic.
- Take 1/2 tbsp of olive oil.
- Provide pinch of salt.
Steps to make Barley Bacon Tacos:
- Rinse barley, sort out anything that isn't barley.
- Toast barley in saucepan with 1 tbsp. canola oil and pinch of salt. 4 minutes or so.
- Add water to barley and reduce heat to simmer. At this point begin cooking bacon on low.
- While the barley and bacon cook, dice up ingredients for pico de gallo (I added cucumber posthumously).
- Mix pico de gallo together with olive oil and pinch of salt.
- Throw spinach in with bacon, stir for 30 seconds or until wilted.
- Stir in barley and cumin, coating completely with bacon grease.
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- Warm up corn tortillas, cover them in shredded cheese, then pile everything together with sour cream on top.
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