Thursday, March 19, 2009

Black bean tostadas with corn relish

There's nothing earth-shattering about this recipe, but I liked the corn relish and thought I'd share. It's from Martha Stewart's magazine Everyday Foods. It was one of those time saving issues where you do most of the work early in the day and it only takes a few minutes at dinnertime to throw it all together. I actually made it a more time consuming recipe because I changed a few things to my liking, but it is still fast and easy and satisfying.

2 limes (I didn't do all of the two)
2 scallions (I used green onions)
1 pkg (10 oz) frozen corn
coarse salt and pepper
3 T olive oil
1 jalapeno (my pepper was super mild, so I used it all)
1 pint grape tomatoes (I just used regular cuz it's what I had)
8 oz Monterery Jack cheese
4 flour tortillas (6 inch)
1 can black beans
1 avocado
reduced fat sour cream for serving

In the morning:
Corn relish
Squeeze limes in a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 T oil, season with salt and pepper; toss to combine. Cover and refrigerate.

Halve jalapeno (remove ribs and seeds), and mince. Halve tomatoes. Combine in airtight container; cover and refrigerate.

Shred cheese coarsely and refrigerate.

At dinnertime:
Make tostadas. (They did flour, but it's blasphemous at our house to use anything but corn tortillas. I fried them up crisp like usual.) Preheat oven to 475. Arrange tortillas on two baking sheets; brush both sides with remaining 2 T oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.

(I like the refried type beans, so I simmered 2 cans with garlic and 3 T butter til they were thickened and it was wonderful.)

Finish corn relish
While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture. Top tostadas with corn relish, and sour cream.

Everyone really liked this. The corn relish doesn't taste really great by itself in the bowl (too tangy), but it is delish on the tostada. I'll definitely make this again during the garden season!

Monday, March 16, 2009

Spring Vegetable ragout with fresh pasta

I made this for dinner tonight and I loved it! Very "Spring", very fresh and healthy, and SIMPLE! Everyone ate it up! This recipe is from Fine Cooking Magazine and I made just a few changes.


1 lb. fresh fettuccine pasta (fresh makes a huge difference!)

1 garlic clove, minced

blk pepper

3+ cups mixed spring vegetables (asparagus, baby carrots, turnip, spring onions or pearl onions, peas-trimmed and cut.)

1/4 C chopped fresh herbs such as basil, mint, parsley

4 T unsalted butter, cut into pieces

1 1/2 tsp. freshly grated lemon zest

freshly grated Parmigiano-Reggiano

Bring pot of well salted water to boil. Boil pasta for 3-4 min. Drain.

In large saute pan, bring 3 cups water, the garlic, 1 t salt, 1/4 t pepper to simmer over high heat. Add mixed vegetables and simmer briskly until crisp tender-3-4 minutes. With slotted spoon, remove asparagus and let continue to cook until fork tender. (Carrots and Turnips will need more time!) Add peas at last minute. Toss the pasta with unsalted butter and lemon zest and herbs. Mix in veggies and salt and pepper to taste. Sprinkle with Parmo and Serve!

Thursday, March 12, 2009

Tuna Twister Melt

This recipe is from Kraft foods. I like it because of how simple and easy it is and how budget-friendly it is. You could have these for lunch or dinner, and they present really well if you slice the rolled up tortilla in half on an angle. I used regular mayo (Best Foods, of course) because I didn't have any light. You could also make these even more nutritious by using whole-wheat tortillas or other flavored wraps. Nuking them in the microwave is a must. I altered the amounts a little, so here is what I came up with.

3 cans water-packed tuna, drained
1 c reduced-fat sharp cheddar cheese, grated (or more!)
1/2 c celery, chopped
3-5 T light mayo, heaping. Just add to your liking.
3 T sweet pickle relish-I used homemade zucchini relish
6 Flour tortillas, burrito size

-In a bowl mix first 5 ingredients. Spread evenly onto tortillas; roll up.
-Place seam-sides down on a plate and microwave on high for 20 seconds, depending on your microwave, until cheese begins to melt. (Or to serve cold, do not microwave but wrap roll-ups tightly with plastic wrap and chill until ready to serve.)
-Variation: You could use chicken instead of tuna, canned is super easy. You could also serve on toasted english muffins instead of on a tortilla.
-Serve with maybe some apple slices or baby carrots and lunch/dinner is served!

Monday, March 2, 2009

The BEST Chocolate Molten Cake!!!

I lost my old recipe for chocolate molten cake and had to look up a new one. This is from Food Network-Emeril's. It is TO DIE FOR! You have got to make it SOON! It's even good the day after reheated in the micro for 20-30 seconds! Rich, bittersweet chocolaty goodness! AND EASY!!!!

1 1/2 t unsalted butter, plus 1 stick
4 t flour, plus 2 T
6 ounces bittersweet chocolate chips or semi sweet (good brand)
2 T heavy cream
2 T confectioners sugar
2 eggs
2 egg yolks
1/4 C sugar
1 t vanilla
pinch salt

Preheat oven 450. Grease and flour 4 (6ou.) ramekins with butter and flour, tapping out excess flour. Set on baking sheet.

Melt chocolate, 1 stick of butter, cream, powdered sugar, until smooth. Remove from heat.
In bowl, whisk together eggs, yolks, sugar, vanilla, and salt-3 minutes. Sift flour into egg mixture and mix. Fold in chocolate mixture. Pour into ramekins. Bake until sides are set but middle is puffed but still soft-about 12 min. Remove from oven and cool a few minutes before unmolding onto plate and serving with raspberry sauce and vanilla ice cream! I like to dust with powdered sugar before serving!

Raspberry Sauce:
1 small bag of frozen raspberries, thawed
1 t fresh lemon juice
1/4 C powdered sugar

Mix in blender. Push through fine mesh sieve.