Most of us have our Thanksgiving day menus pre-planned with the traditional annual line up of turkey, stuffing, pumpkin pie etc., but when preparing appetizers there is a little more freedom for creativity. Here are a couple of ideas for some festive … Continue reading
A couple weeks ago in Florida, my sister-in-law was telling me that she substitutes her pasta with spaghetti squash, as she is trying to lose weight after her second child. As a pasta lover, I have to admit I was skeptical, … Continue reading
I can cross another cooking technique off my short but growing list of abilities!
I officially and successfully made homemade tostadas – as in, frying the corn tortilla to create a crispy shell for the toppings!
Haha, I know. It’s probably the easiest thing to do on earth but I’d never tried it and wanted to, and I thought: “I bet a bunch of other people haven’t tried this either and would want to know how easy it is!”
So, I YouTubed it. And watched a 1 minute clip of a girl doing it – looked super easy.
And, turns out, it is.
Basically, you pour a thin layer of vegetable oil or a healthier version of oil (and there is a baking way to do this too!) in a frying pan and let heat up. Medium high heat to start and then maybe lower it a tad after you get it to where you see little bubbles.
Using tongs, place in a soft corn tortilla. I used store bought.
Let bubble in the oil for about 30 seconds. Using the tongs, lift an edge to see what’s happening underneath. If you see dark browning around the edges – like i did on my first try – you might want to turn the heat down even more.
When the tortilla firms up and just as it turns a little golden, flip it over and repeat.
This is a trial and error thing. Monitor them closely. And know that they continue to harden and cook as the rest/cool off.
Here are mine! And the rest of the tostada meal I made:
- 2 boneless organic chicken cutlets – cubed and seasoned with a 1/8 of a packet of taco seasoning
- 3/4 through cooking the meat, add 1 bell pepper chopped and 1 half of a yellow onion to soften with chicken in the seasoning
- 1 can organic black beans – seasoned with 1/4 packet of taco seasoning
- 1 cup cooked white rice – seasoned with 1/8 packet of taco seasoning
- 1 cup shredded lettuce
- 1/2 cup fresh chopped tomato
- 1/4 cup shredded Mexican cheese
- 1/2 cup your salsa of choice
And then, your dinner mate(s) can layer their tostada with whatever yummies they want!
I did, black beans, rice, chicken with peppers and onions, lettuce, tomato and a sprinkle of cheese!
My husband Michael did lettuce, chicken with peppers and onions, tomato and a sprinkle of cheese – with rice on the side!
Ginger has been long associated as a remedy for upset stomachs, in fact it has been used in Asia as such for thousands of years. According to WebMD, studies have found that ginger also lessened menstrual cramps, and helped reduce the nausea and vomiting associated with morning sickness in pregnant women. In the US, ginger ale is commonly used in an attempt to alleviate a stomach ache, but here is the list of Canada Dry Ginger Ale ingredients:
Carbonated water, high fructose corn syrup, citric acid, sodium benzoate (preservative), natural flavors, caramel color
Since every other ingredient on that list is questionable, I’ve found it is better to make tea with real ginger root, and bypassing the lab created chemicals altogether and getting a more potent dose of soothing ginger. Since pure ginger tea can be a bit strong, I add lemon and honey for taste. Here’s how to make ginger tea:
Ginger root (about 1 Tbl per cup)
A couple thin slices of lemon (1-2 per cup)
Honey to taste (I add 1/2 tsp per cup)
Finely chop ginger and place with other ingredients in a french press, add boiling water and let steep for at least 10-20 min, longer if you want your tea stronger. Strain and enjoy.
I have a case of the Mondays. Not in the traditional sense, but in the sense that my cooking repertoire is tired, boring, over-used, mundane … I’ve hit a wall with my home-cooking menu and I need your recipes and advice. … Continue reading
Happy Fourth of July!!! This fourth, here’s a drink made with white wine and red and blue berries. Its colors make it a perfect addition to any Fourth of July celebration, but unlike some sangrias, it’s not overly sweet. Which is … Continue reading
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Maybe it’s my Dutch blood, or some unspoken essential to a girls weekend, but when we all decided to make recipes from scratch items already stocked in Lindsay’s pantry, I knew my dessert had to include chocolate. Here is what I came up with: chocolate cream … Continue reading