I always get asked what I eat, so I thought it would be a good idea to include some recipes on the blog! I eat a lot of raw fruits and veggies ... here's one of my favorite meals.
These were so good!!!! My 14 year old son even said, "This is better than taco night!!" and that's saying a lot because taco night is a favorite around here!
Here's how it's made:
First, I made pico de gallo. Finely chop a couple cloves of garlic ... don't use that jarred stuff! I used to think that jarred stuff was fine until I got some fresh garlic in my Amish produce box ... jarred loses its bang! Trust me! I finely chop two organic heirloom tomatoes, garlic, a vidalia onion, a handful of fresh cilantro, and a pepper (I like jalapeños, but I like it spicy). Stir and let sit so the flavors mingle. You could even make this a day in advance.
Then I took Ezekiel Corn Tortillas and fried them in a cast iron skillet. I put enough high heat safflower oil in the skillet to cover the tortillas. I heated the oil first. It must be very hot to keep the tortillas from becoming greasy (I learned this trick in New Orleans where they have great fried, but not greasy beignets!). Once the oil is hot, I took tongs to place two tortillas at a time into the hot oil. I let them cook on one side, then flipped them, but they were completely submerged. Once they were crispy and a little browned, I placed them on a paper towel to cool off.
I heated up some organic refried beans, cut an avocado, and chopped up a spring mix that was also in the box.
I had everyone assemble their own by taking a tortillas, slathering on some refried beans, then topping with the spring mix, avocado, and pico de gallo. The kids added organic grated cheese to theirs.
Mmmmmmm. Now THAT is a tostada!!!
These were so good!!!! My 14 year old son even said, "This is better than taco night!!" and that's saying a lot because taco night is a favorite around here!
Here's how it's made:
First, I made pico de gallo. Finely chop a couple cloves of garlic ... don't use that jarred stuff! I used to think that jarred stuff was fine until I got some fresh garlic in my Amish produce box ... jarred loses its bang! Trust me! I finely chop two organic heirloom tomatoes, garlic, a vidalia onion, a handful of fresh cilantro, and a pepper (I like jalapeños, but I like it spicy). Stir and let sit so the flavors mingle. You could even make this a day in advance.
Then I took Ezekiel Corn Tortillas and fried them in a cast iron skillet. I put enough high heat safflower oil in the skillet to cover the tortillas. I heated the oil first. It must be very hot to keep the tortillas from becoming greasy (I learned this trick in New Orleans where they have great fried, but not greasy beignets!). Once the oil is hot, I took tongs to place two tortillas at a time into the hot oil. I let them cook on one side, then flipped them, but they were completely submerged. Once they were crispy and a little browned, I placed them on a paper towel to cool off.
I heated up some organic refried beans, cut an avocado, and chopped up a spring mix that was also in the box.
I had everyone assemble their own by taking a tortillas, slathering on some refried beans, then topping with the spring mix, avocado, and pico de gallo. The kids added organic grated cheese to theirs.
Mmmmmmm. Now THAT is a tostada!!!
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