Posts Tagged ‘light’

Summer Veggie Tostada

Sunday, July 24th, 2011

Family road trips have always been our thing. (Or maybe, rather, my mom’s thing. But we all go along with it.) For as long as I can remember, we’ve taken one every summer. When we moved to Texas 16 years ago, we took a massive road trip through the southwest. We went to the Grand Canyon, Saguaro National Park, Carlsbad Caverns and the Petrified Forest. On the way home we spent the night in Santa Fe, New Mexico, and the city completely captured our hearts. Ever since then, some contingent of our family has gone every summer.

For the past several years, it’s been just my parents and one of the kids – the rest of us haven’t been able to go (summer school, work, etc.). But this year, the stars aligned and we set out as a family on the 12-hour drive from Austin. I’m not going to lie – the drive is LONG and BORING. West Texas doesn’t offer much eye candy, and the scenery across the New Mexico border isn’t all that different. But when you get closer to Santa Fe, things start to look more promising. There are mountains in the distance and little adobe houses dotting the landscape.

And, you can always feel the mood in the car shift when people realize that we’re within an hour of New Mexican cooking. On our first night, we drove straight to Harry’s Roadhouse, and 3 of the 5 of us ordered the Tostada. As I’m sure many of you do, my mom had carefully researched where to eat and what to order, and Harry’s Tostada did not disappoint. Completely worth it. The veggies were fresh, the tortilla crisp, the flavors savory. It was my favorite meal of the trip.

When we got home, I couldn’t kick the craving. I wanted more. Apparently, so did my mom. When tomatoes showed up in our farm basket, tostadas were first on the menu. And since then, we’ve had these almost every week. There’s a perfect mix of veggies, and the end result is a meal that tastes light and fresh from beginning to end. They’re a little piece of Santa Fe summer…just what we need in this ridiculous heat!

Gather Up:
2 cups fresh corn kernels from 3 ears sweet corn
1/2 cup diced red onion
2 cloves minced garlic
2 medium diced zucchini or summer squash
1 cup organic black beans, rinsed and drained
pinch dried oregano
flour tortillas, preferably homemade or bakery fresh
olive oil
1 pound peeled and chopped garden tomatoes
1/3 cup fresh chopped cilantro
2 tablespoons fresh lime juice
Sea salt
Freshly ground pepper
Grated soft white cheese (optional)
1 ripe sliced avocado

Slice corn off cob and saute in hot oil over medium high heat until cooked, 2-3 minutes. Season corn and remove.

Adding additional oil, saute the red onion until soft and beginning to brown, 3-5 minutes. Add garlic and stir until the fragrance is released, about 30 seconds.

Add zucchini and saute until just beginning to soften, 2-3 minutes. Season with salt and pepper.

Return corn to the pan, and add the beans and oregano. Stir and heat gently. Check for seasoning. Remove from heat.

Combine tomatoes, cilantro, lime juice and salt and pepper in a bowl. Set aside.

Lightly brush both sides of a tortilla with olive oil and slide it into a hot nonstick pan over medium heat. Gently press it with a spatula, and flip it over when the first side begins to turn golden and crispy. When the second side is done, remove to a rack and repeat with remaining tortillas.

To assemble tostada place several spoonfuls of the veggie and bean mixture on a tortilla. Top with a light sprinkle of white cheese if desired, add a generous spoonful of the tomato salsa and top with a few slices of avocado!

Adapted from a recipe by FarmHouseTable; Inspired by Harry’s Roadhouse, Santa Fe

Potato Chowder

Sunday, January 2nd, 2011

Soup is the perfect antidote to relentless overindulgence – I don’t know about you, but at our house we are virtually gasping for relief from holiday eating! Somewhere between pigs-in-a-blanket and handfuls of Moose Munch we completely abandoned reasonable menu planning…

Cheese spread became a main course, cookies were offered with every meal, and afternoon coffee begged for a splash of Bailey’s. I believe I actually used spinach artichoke dip as a veggie course (albeit Emeril’s recipe…), and I found myself finishing leftover mashed potatoes a week ago because I needed to make more room in the fridge!

Over big decadent slabs of eggnog French toast this weekend I declared The End. And no one argued. Food sanity was calling, and it was time to answer! Not that this family ever goes on a diet – we just couldn’t do it… But a little saneness in the kitchen, a little nod to fresh veggies, that we can do!

Light and creamy, smooth and dreamy, this potato chowder is super satisfying. It is chock-full of yummy winter veggies and is made mostly with broth to keep things light and healthy! (And leftovers are terrific!)

Gather Up:
¼ pound bacon, diced
1 cup onion, chopped
¾ cup peppers, chopped
Kosher salt and freshly ground pepper
1 tablespoon garlic, minced
2 tablespoons flour
4 cups organic vegetable stock
5 cups potatoes, chopped
2 cups baby turnips, chopped
2 cups carrots, shredded
2 cups corn kernels, thawed
1 cup milk
1 tablespoon fresh thyme, chopped
Pinch of cayenne pepper
Fresh parsley, chopped, for garnish
Cheddar cheese, grated, for garnish

Heat a large pot over medium-high heat. Add the bacon and cook until crisp. Remove and drain on paper towels. Set aside to use as garnish.

Add the onions and the peppers to the pot and season them with salt and pepper. Cook until tender. Add garlic and stir until fragrance is released, about 30 seconds.

Sprinkle in the flour and stir through the veggies. Add the broth, the potatoes and the turnips.

Simmer covered 10-15 minutes until potatoes and turnips are tender. Gently mash the soup mixture just a bit to add a little thickness to the broth.

Add the carrots and corn. Cover and simmer 5 minutes longer to blend flavors.

Stir in the milk. Season with thyme, cayenne, salt and pepper.

Ladle into bowls and serve with reserved bacon, grated cheese and parsley.

Recipe adapted from: Dinosaur Bar-B-Que

Welcome to Like Mother Like gal, stay at home mom, college student. Just 3 girls who love to eat and are dedicated to doing it the old-fashioned way! Plan, shop, cook, bake, clean, sleep, repeat. Hope you enjoy - we are so glad you are here!
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