Whether it's May or August, the outside temps make such a difference on what goes on in the kitchen. Yesterday, I made a big batch of couscous (Elise requests it daily, while Abby wants "CHICK PEAS!"), browned some local ground turkey, and baked a loaf of bread. All before high-noon. :) The morning cook-a-thon serves two purposes: I don't like adding extra heat to the house in the afternoon AND I like to have our afternoons free and clear to head outside. Since we play a little longer and harder outside this time of year, it's a necessity to add meals to the rotation that can be prepped ahead and put together quickly. Insert tostadas.
Baked Tostadas:
- Organic corn tortillas - brush with some olive oil and bake or broil until crisp; I did these at 350 degrees for a bit and then turned the broiler on high
- Organic, low sodium refried black beans
- Local ground turkey - browned and seasoned (I added salt, pepper, onion and garlic granules, chili powder, and some salsa)
- Toppings (all organic): onion, green pepper, shredded cheese, lettuce, avocado, sour cream, salsa, jalapenos
- Once tortillas are crisp, remove from oven and smear with beans, top with onions, green pepper, cheese, jalapenos and broil on high until cheese melts
- Add lettuce, sour cream, avocado, and salsa
A hearty tostada was a good belly-filler after our annual adventure to Henry's Plant Farm. This year's plant-list included: tomatoes, peppers, herbs, butterfly plants (lantana, milkweed), and a few others for pots here and there. The veggie gardening all happens at Gran and Grandpa's - we have too much shade. I bought 2 stevia plants - never grown it before but the leaves are insanely sweet and I'm thinking of using it in smoothies? Don't worry - I'll blog about it. :)
This was Abby and Elise's first visit to Henry's - taken almost 3 years ago, to the day:
And here we are, 3 years later, still chasing that peacock:
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