Posts Tagged ‘santa fe’

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

Santa Fe Sangria Slush

Wednesday, August 11th, 2010

My luv for the mountains of New Mexico is no secret around our house. Truth be told, after several weeks of 100 degree heat the thoughts of ALL sensible Texans turn to the mountains!

But this summer the schedule has been tight. Once upon a time I thought that nothing could be harder than juggling the demands of 3 young children. Twenty years later I am here to tell you that nothing can be harder than juggling the schedules of 3 adult children…

So it turned out only 3 of us had 1 weekend open to make a run to the mountains. Did it deter us that it is a 12 hour drive? Did we think it was silly to go for only 1 day? Is it really worth all that for red and green chilies, brilliant clear skies and cool mountain air?

In a word, Yes. Welcome to my Sunday in Santa Fe and the drink it inspired!

Here is the hotel where we stayed – The Inn of the Governors. For a last minute booking it turned out to be delightful and authentic.

First we had breakfast. I had a full moon cake. You will see the resemblance to Mexican wedding cookies, but they are made extra large to look like a full moon. Extra large and extra good, I might add…

We walked around town while waiting for my son to come to life, and I’m glad we did! Church bells were ringing and there was an art show underway.

The bulk of the day was spent in the Jemez Mountains. We hiked to ruins, looked down on the Rio Grande and tried not to fall off any cliffs.

Dinner brought the required avalanche of red chili sauce on the meat, green chili sauce on the veggies and honey on the sopapillas! (Because some things are better left just the way they are…especially when you only get them once a year!)

But then there is the margarita… (The original of which is carefully documented HERE.) Something new – green chili infused tequila! Of course I ordered it! Of course it was ridiculous and yummy!

Which brings me finally to my point — the local sangria. Which I also wanted, but could not possibly fit into this day! So instead I chose to make it here! This recipe mimics the sangria sorbet served at a local cafe, and delivers the freshest and fruitiest and slushiest sangria you have ever tasted!

You would never guess the secret ingredient is cantaloupe – I used a ripe Extra Sweet Tuscan Cantaloupe for the puree which forms the base of the drink. The final result can also be used as a fantastic slushy dessert sauce — over chunks of ripe melon of course!

Gather Up:
¾ cup dry red Spanish wine
12 ounces flavored Italian soda, I used blood orange
½ ripe cantaloupe, peeled, seeded and chopped
¼ cup freshly squeezed orange juice
¼ cup honey
4 fresh mint leaves, stemmed and finely chopped
Fresh mint sprigs, sliced oranges, sliced lemons, sliced limes for garnish

You may vary some of the liquids in this recipe to your taste – the flavor of the soda and the variety of the red wine. It is also OK to add a splash of gin or tequila if you want a stronger drink. But the cantaloupe and the mint are both essential. End of lecture.

Place the cubed cantaloupe, the orange juice, the honey and the mint in a food processor and process until smooth.

Pour into a large bowl with a spout and add the red wine and Italian soda. Blend well. Cover and place in refrigerator until thoroughly chilled. Pour into a prepared ice cream maker and freeze until slushy consistency is reached, according to manufacturer’s directions.

To serve, pour into a glass and garnish with fruit slices and mint.

For a dessert treatment, pour drink over cubes of melon and garnish with mint.

Adapted from a recipe in Cafe Pasqual’s Cookbook.

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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