Had to - just had to come up with a new recipe for the blog. (And oh, by the way - you're getting four with this post tonight!!) It's been weeks since I last gave you a mindful dose of cookin'. I was reading the article about Jennifer Aniston's cooks who made this super-yummy looking tostada and salad meal. I was really inspired to use kale in my tostadas, as I am always looking for new ways to get my kids to eat greens. What follows is my rendition, which is why I can name it. Please let me know if you make it, and tell me what you think.
By the way - many weeks ago, I asked for your recipes to put into a menu plan. I haven't forgotten, still have what you sent, and welcome more additions. This project asks for more time than I was able to give it this summer to complete it, but I'm almost done with a 2-week trial for your perusal. Feel free to send me more ideas!
Summer's Over Tostadas
Preheat over to 400 degrees F. Brush olive oil over one side of 18 corn tortillas. Bake for approximately 8-10 minutes on a cookie sheet (I had to do mine in batches) or until browned. You may want to turn them over, but you will not need to brush more oil on. Remove from over and let sit.
2 cans black beans
3 scallions, minced
2 T feta cheese (optional)
1/2 C chopped greens (I used swiss chard because that is what I had on hand. You could use chard, kale, bok choy, or other leafy green)
Salt and pepper to taste
1 C monterey jack cheese, shredded
Put all ingredients except monterey jack cheese in a large bowl to mix. Spread 2T bean mix over each baked tortilla. Put back in over and bake until cheese melts and bean mixture is hot.
Top with salsa verde, guacamole, sour cream. Serve with Enchanted Salad.
12 tomatillos, husked and chopped
4 scallions, minced
1 large handful cilantro, chopped
2 cloves garlic, minced
3T Apple cider vinegar
salt and pepper to taste
1/8 tsp cayenne pepper (optional)
1 jalapeno pepper, minced (optional)
To make this salsa the easy way, put everything in the food processor and pulse until somewhat chopped and uniform in texture to your taste. Refrigerate after using. Makes about 1 cup. Use to top tostadas.
3 Cups various salad greens, torn into bite-sized pieces (I used Organic microgreens)
1 red pepper, chopped
1 avocado, cut into small slices
1 blood orange, peeled, cut into large chunks
Mix all ingredients, putting avocado and orange pieces on top (they look pretty there!).
Dress with Cumin Dressing, below
1/4 C Extra Virgin Olive Oil
1/2 C Apple Cider Vinegar
Salt and pepper to taste
1 T cumin
Mix all ingredients and pour over salad. So good. So, so good. Mmmmmm.
(in honor of my mother)
Fill a large drinking glass (16oz) with ice. Pour in 1/2 cup both pineapple and guava juice. Fill the glass with Seltzer (or Sprite) and mix with a spoon.
* Double check that the juice you use for this drink is only juice - no sugar, additives, etc. Sometimes the guava nectar is only fruit and gives the drink a nice, smooth texture. Ah yes, 'Ambrosia', my mother would say.