Powered by Blogger.

Search This Blog

Loading...

Sunday, July 10, 2016

Roasted Vegetable Tostada with Chipotle Cream



This recipe came from Meaningful Eats. I love her recipes!



Ingredients
    For the roasted vegetables:
  • 1 small butternut squash, peeled and cut into chunks (about 3 cups)
  • 2 zucchini, cut into chunks
  • 1/2 red onion, cut into chunks
  • 1 red bell peppers, cut into chunks
  • 1 can of kidney beans, rinsed and drained
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • For the Chipotle Cream (made with Sour Cream):
  • 1/2 cup sour cream
  • 1 small canned chipotle pepper in adobo sauce, finely chopped (Be sure the kind you buy is gluten-free if needed! Some brands contain wheat flour)
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • pinch of salt
  • For the Chipotle Cream (made with Cashew Cream):
  • 1/2 cup cashews
  • 1 small canned chipotle pepper in adobo sauce, finely chopped (Be sure the kind you buy is gluten-free if needed! Some brands contain wheat flour)
  • 1 tablespoon lime juice
  • pinch of salt
  • For the Tostada:
  • 8 corn tortillas
  • Olive oil
  • sliced avocado tossed with lime juice and chili powder (optional)
  • feta cheese or queso fresco (optional)
Instructions
  1. To make the chipotle cream using sour cream: Mix all the ingredients together in a small bowl.
  2. To make the chipotle cream using cashew cream: Bring 1 cup of water to a boil. Place the cashews in a bowl and pour the hot water over them. Allow to sit for 30 minutes. After soaking, drain the cashews and place them in a high-speed blender. Add 1/2-1 cup of fresh water. Start with 1/2 cup and thin to the desired consistency. Blend the cashews for a few minutes until smooth. Add more water to adjust the consistency if necessary. Pour into a bowl and stir in the remaining ingredients.
  3. Preheat the oven to 425. On a large baking sheet place the chopped vegetables and drained/rinsed beans. Pour over the olive oil, then sprinkle on the cumin, chili powder, oregano, and salt. Toss all the vegetables with your hands to combine everything evenly. Spread the mixture into an even single layer. Bake for 25-30 minutes, until golden and tender.
  4. Brush both sides of the corn tortillas with olive oil using a pastry brush. Heat a nonstick skillet over medium-high heat. Cook the tortillas on each side for 2-3 minutes until crispy. Drain on paper towels.
  5. Assemble the tostada by spreading a thin layer of the chipotle cream over the crispy tortilla. Top with the roasted vegetables and bean and sprinkle with sliced avocado and feta. Enjoy!

Best Homemade Fries



I have been making this recipe for a long time now. I love trying different varieties of fries, but i always go back to these seasonings. They just make them crisp up so nicely!

4 Large Baking Potatoes
1/4 cup olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon onion powder

Cut all fries to be the same shape (buy the nifty tool that cuts them perfect for you) and toss in a bag with the olive oil. Mix all seasonings together in a small bowl and then toss with the potatoes. Align them on foil lined pans to where they are not touching and bake at 400 for 15 min. Flip them and bake for 15 more. I also should add that i like to put salt in that seasoning mixture as well.



Rock Salt Roast Chicken



Brittany has been holding out on us. Apparently she has been making this for a long time and has never forced us to make it. She has told me how good it is, but i never felt rushed to make it. I have been missing out! After i make this, i take the meat off the carcass and freeze whatever i have left that we arent using that night. I then make broth with the carcass. Don't ever throw the carcass out! I freeze the broth. It tastes so much better, and then you can control what is in it. I usually do a couple bags with two cups, and a couple with 3 cups. Anyway, make this chicken, and dont let the rock salt scare you away! Recipe came from Mels Kitchen Cafe





INGREDIENTS
  • 1 whole chicken
  • 4 pound box rock salt (also called ice cream salt)
  • 1 lemon
  • 3-4 sprigs parsley
  • 3 garlic cloves, peeled and sliced
DIRECTIONS

  1. Preheat the oven to 400 degrees F.
  2. Line a 9X13-inch pan with foil for easy cleanup and pour the rock salt into the pan, evening it into a thick, smooth layer. Remove and discard anything (like neck, gizzards, etc.) from inside the chicken, if included, and rinse the chicken inside and out, draining thoroughly. Generously salt and pepper the inside and outside of the chicken. With a fork, poke holes all over the lemon. Put the lemon, parsley and garlic into the cavity of the chicken. Secure the chicken closed with a toothpick or two. Place the chicken on the bed of salt.
  3. Bake for 40 minutes. Carefully flip the chicken over and bake for another 40-50 minutes until cooked through (the chicken should register 165 degrees on an instant-read thermometer at the thickest part of the chicken breast).

Wednesday, June 15, 2016

Photo Dump of Food Ideas



If i make something i like and want to remember for later, i will try to take a picture. So i am dumping those photos here. I figured maybe someone else needs an idea for something that doesn't need a recipe for.

















Summer Roasted Vegetable Orzo Salad with Fresh Basil



I made this for dinner tonight and we loved it. I am a lemon and basil lover though, so this is right up my alley! Very easy and quick, and super delicious. Came from Mels.

    Lemon Vinaigrette:
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon sugar or honey
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • Vegetables:
  • 2 cups broccoli florets in bite-size pieces
  • 2 medium zucchini, diced in bite-size pieces
  • 1 red pepper, seeded, stemmed and diced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Salad:
  • 8 ounces orzo pasta
  • 1 to 2 cups cherry tomatoes, halved
  • 1/4 to 1/2 cup torn or chopped fresh basil
  • 1/4 cup feta cheese, crumbled
  • 1/4 to 1/2 cup toasted pine nuts or sunflower seeds

  1. For the vinaigrette, whisk together the vinegar, lemon juice, sugar or honey, olive oil, salt and pepper until emulsified and well-combined. Set aside (this can be made several days in advance and refrigerated - just whisk together again before using).
  2. Preheat the oven to 425 degrees.
  3. Toss the vegetables with the olive oil and a couple pinches of salt and pepper. Roast in the oven for 10 minutes; give them a good stir and cook for 10-15 minutes more until tender.
  4. While the vegetables cook, bring a pot of lightly salted water to a boil and cook the orzo until al dente. Immediately after cooking and draining, add the orzo to a serving bowl, drizzle on half of the vinaigrette dressing and toss to combine.
  5. Scrape the roasted vegetables into the bowl with the orzo and give it a good stir. Add the cherry tomatoes and fresh basil and toss to combine. Add the rest of the vinaigrette and stir until everything is evenly coated. Sprinkle the feta cheese and pine nuts on top. Serve immediately at room temperature.