Vegetarian Tostadas

This is the equivalent of "taco night" in the MacGray house. Well, unless were making Roasted Chickpea Tacos.  Black bean tostadas don't get much easier or better than this. Start with Ezekiel tortillas or a corn tortilla of your choice and lightly pan fry in a bit of grapeseed or olive oil until crisp. Top your shell with a layer of warm Amy's refried black beans (or refried beans of your choice) chunky guacamole, salsa, cilantro, black olives, shredded lettuce or baby greens, and hot sauce.



You can up the ante by adding tofu thats been crumbled up with taco seasoning in a pan (with a few tablespoons of water) and sauteed until warm and toping with that as well. But  most of the time I like to keep it simple. If you go with Amy's brand for the beans, there's already a taco like flavor to them so theres no need to add more. You could always add taco seasoning to refried beans if you can't find Amy's brand, just add a few tablespoons of water so it mixes up well.



We like to whip this up for quick weeknight meals regularly.

Vegetarian Tostadas

Ezekiel sprouted grain tortillas, or corn tortillas of your choice
Amy's refried black beans (1 can makes about 9 tostadas)
Lettuce (Shredded romaine, iceburg, or mixed baby greens)
Cilantro
Black olives (optional)
Chunky style salsa
Avocado, cut into chunks (we need 4 avocados for 4 people. We like guacamole)
Lemon juice
Garlic Salt
Grapeseed or Olive oil for frying tortillas
Cholula hot sauce

Other optional add ons- Crumbled tofu (see paragraph above recipe), Jack cheese, sour cream

Combine chunks of avocado with a little lemon juice and garlic salt and mix to make a quick, chunky guacamole. Then mix in some more garlic salt, because you probably didn't add enough the first time ;). Set aside.

In a small frying pan, heat up enough oil to cover the bottom of the pan generously and heat on medium heat until hot, but not smoking. Add in the tortillas, one at a time and fry on one side until crispy, about 1 minute, then flip to the other side and fry for about 30 seconds longer. You may need to turn the heat down as you go if they are browning too quickly. Stack on paper towels to drain.


(alternately, if you are using Ezekiel tortillas, you can bake the tortillas until crisp in a 350 degree oven for about 8 minutes. I do this in a pinch, but I don't prefer it.) 


Heat the beans up in a small saucepan with a few tablespoons of water to thin them out. If you are using a brand besides Amy's, you may want to add in a taco seasoning packet as well.

To make tostadas, slather the tortillas with an even coating of beans on the bottom, then top with lettuce, guacamole, salsa, olives, cilantro, and Cholula if desired.

Salted Caramel Iced Coffee

Happy Friday! 

Remember my post on the Perfect Vanilla Iced Coffee? Well, meet her cousin, the Salted Caramel Iced Coffee. She doesn't mess around. She's sweet, unconventionally trendy, indulgent, and she'll make you very, very happy. 

I'm off to the mountain river this morning with friends so the kiddies can play, but thought I would leave you with this easy idea before I go.

Salted Caramel Iced Coffee

serves 1

Coffee, frozen in cubes (or hey, you can just use your leftover coffee over ice) 

Store bought caramel sauce ( I used Torani brand)

Sea salt

Coconut milk, or milk of your choice

For an 8oz cup, place about a teaspoon of the carmel sauce in the bottom of a cup. Sprinkle sea salt on top. Pour a little milk into the bottom of the glass and stir with a spoon until caramel is dissolved. Fill your glass 3/4 of the way with frozen coffee cubes (or regular ice and coffee) and fill  the rest with coconut milk and stir. Drizzle a bit of the caramel sauce over the top of your cup and sprinkle again with sea salt. 

I let mine sit for about 5minutes before drinking so the coffee ice cubes can get a chance to melt into the drink.

Enjoy!

Sweet Lavender Scones and My Sisters Tea Party Baby Shower

Theres a lot of new people hanging around here lately. Do me a favor? Introduce yourselves in the comments, I'd love to meet some of you! If commenting is not your thing- no worries, just keep silent. But remember that your actions make me look like a blockhead for asking.

No pressure or anything.

My little sister is having a baby girl!! Paisley Sue Ayres is due October 17th, 2012 to my sister Kaylee and her Fiancee, Patrick.



Are they not the cutest?

Kaylee wanted a tea party theme, so on July 7th, we did it up with both hot and cold black tea, cream and sugar, tea sandwiches, crudite, scones, petit fours, and a Chinese chicken salad. I know, that last one is out of place isn't it?  I had to serve it you see, tea theme or not, because I had Chinese chicken salad at my first baby shower for Isabella and wanted to make it tradition.

Be a fly on the wall?











Kel and Danielle took lots of pictures for us!











This would be me posing like the Hostess Whisperer. Yep, I'm afraid I did.



And this is a random dog named Buckingham who lives down the street and decided to crash the party.



We might have illegally gambled at this baby shower. We placed our bets and smacked our name on the calendar on the date and time (am or pm) we thought Kaylee would actually have this kid.



I've got my fingers crossed for October 21st in the am. It would be great if I won because then I could keep the $20 Starbucks gift card all to myself.

Kaylee scored with the gifts and took a cool hour plus to open all of them. Slowest. Unwrapper. Eveeerrrr.



We served 4 kinds of scones at the shower- Dried cherry and almond, buttermilk, chocolate coconut, and sweet lavender.



I was most excited about the lavender, but loved all of them. Before you go off and bake these, make sure your lavender is food grade and not meant for soap. There are different kids. I got mine from the spice guy at a farmers market in Denver. You can also order it online.

These scones are buttery, lightly scented with lavender and lemon zest and go well with Devonshire cream, honey butter, or lemon curd. Eat them warm, fresh out of the oven while they are still slightly crunchy on the outside. If you let them sit for longer than two hours, scones start to lose their outer crust and become soft throughout and start to taste more floury. It might sound nice, but it's not. Trust me.



You can make scones ahead of time (including cutting and topping with turbinado sugar) and store in a Ziplock freezer bag in the fridge or freezer. Bake directly from either. Scones from the freezer will need about 5 minutes extra to bake.



Sweet Lavender Scones
adapted from Bon Appetit Magazine
makes 6 very large or 16 small

• 3 cups all purpose four
• 1 cup sugar
• 1 tablespoon baking powder
• 1 lemon, zested
• Pinch salt
• 1 1/2 sticks cold butter, cut into pea size pieces
• 1 1/2 teaspoons dried lavender buds
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream, plus more for brushing
• Turbinado Sugar, for garnishing

Preheat oven to 375 degrees F.

By hand: In a small bowl, combine the flour, sugar, baking powder, lemon zest, and salt. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the lavender buds. Add the heavy cream and vanilla extract and combine it into the butter flour mixture.

Food processor method: Combine flour, sugar, baking powder, lemon zest, and salt in the bowl of a food processor fitted with the blade and pulse to combine. Add butter and pulse until butter is the size of peas. Add lavender with the heavy cream and vanilla and run the machine until the dough gathers into a ball. You'll have to knead it a couple times with your hands to get it to come together when you take it out of the machine. 

For larger scones (makes 6): Form the dough into a 1-inch thick disk and cut it into 6 wedges.

For smaller scones (makes 16): Pat out into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. 

If making the scones right away, brush each scone with some heavy cream. If saving a baking later, skip the heavy cream and skip to the turbinado sugar. Sprinkle each scone generously with the turbinado sugar and press in lightly so it sticks. Sprinkle with a pinch of lavender buds, if desired. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes for large, and 13-15 minutes for small scones, turning the pan halfway through. Serve warm.

Recipe for Silky Summer Legs

Okay gals, your next date night out, you must try this method for getting baby soft legs using really common ingredients. I bet you have everything you need in your kitchen right now. Afterwards, you'll want to put on a mini dress and rub your legs together all night!

There's no magic going on here, just a simple sugar scrub and an even simpler method which renders fab results.  This is beauty 101. If you already have a store bought sugar or salt scrub with an oil base, you can use that and skip the recipe.

What you'll need: Lemon juice, white sugar, oil

Silky Summer Legs Sugar Scrub

1 1/4 cups sugar 

1/2 cups oil of your choice *(see note below on which types to use)

3 tablespoons lemon juice

Mix all ingredients together in a medium sized bowl

*Neutral oil works better since it doesn't smell. If you happen to have almond oil or coconut oil that would work best because it smells heavenly, but grapeseed and olive oil work just as well*

Step 1- Soak legs in warm water for 5 minutes

Step 2- Shave legs (you can do this without soap or with, doesn't mater)

Step 3- Rub sugar scrub onto your legs and give yourself a mini massage

Step 4- Rinse scrub off legs

Step 5- Shave again, rinsing razor every now and again as dead skin and oil will build up on it

Step 6- Get out of the tub and lotion up

Rawwrrr. You are ready for your night, you sexy thing, you.

Cuban Black Bean Patties with Pineapple Rice

*BACHELORETTE SPOILER ALERT*

Emily, the Bachelorette, kicked off Sean who the rest of the world apparently loved but reminded me of a hairy, beefy, bright red tomato. Discuss.

More to come on that later.

Technically, I was supposed to share this recipe with you back in September, 2010 when I blogged about Pineapple Black Bean Enchiladas. If we can put behind us the fact that I'm a complete flake, we can focus on the task at hand. Let's get something straight. My goal here is to inspire you to make this meal. With that in mind, I have to say this is absolutely one of my family favorites, so I'm a little biased. I don't make this a whole lot, only because you need to break out the food processor for this one and it always spooks me off. Weird, considering I have no problem breaking it out for pie crusts and scones. Perhaps I'm motivated by sugar? Shhh, Aunt Kellie, you didn't just read that.

If you have a magic bullet, definitely use it instead of a food processor. Seems to help me.

You might have heard I've had family visiting over the last two weeks, so naturally I've been busy. But my weeks have looked like this:

















So, I'm not complaining :)

As a side, Is my sister not the most gorgeous, pregnant, little thing you ever saw?


And while were still completely off the subject of Cuban Black Bean Patties, let's talk about the Bachelorette, shall we? Long story short? I used to like Arie. Arie got a bit too passionate/face sucky, then admitted he gets up in the morning at 9am and "goes out with friends" at night.

Since Emily is basically running the "Bachelorette Baby Farm" here, I can't see how this is going to help him.

TEAM JEF! All the way, baby.


You have to admit he's interesting, stable, sharp, humble, and loyal. He's the keeper if she can get past the fact that he looks like 12 year old Danny Pintauro from "Who's The Boss?"




Am I right?! I'm right.

Okay, and now we find ourselves in that no-mans land where I've gone off on too many a tangent without telling you what you actually came here for. My bad.



Back to the food. The bean patty is very well flavored, Soft on the inside and crispy on the outside from the cornmeal, served hot on the warm pineapple rice and topped with cool and creamy avocado and a tangy Greek yogurt (or sour cream) sauce. Each of these components comes together quickly and highlight the rest of the food on your plate, plus it's easy enough to throw together on a weeknight. The patties can be assembled the night before even, and kept in the refrigerator until you cook them. The pineapple rice can also be made and kept ahead of time. Just warm it through before serving.

This one is such a pleaser because it has all those key components going on- warm, cold, hot, sweet, savory, tangy. Try it!

Cuban Black Bean Patties with Pineapple Rice
adapted from Cooking Light magazine
serves 4

PATTIES:
2 15-ounce cans, drained and rinsed black beans, divided
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon Kosher salt
2 large egg whites
1 cup shredded Jalapeno Jack cheese
1/2 cup chopped red onion
1/2 cup cornmeal
Sliced avocado, for serving

RICE: 
Brown rice, prepared for 6 people according to package directions (it will serve 4)
1/4 cup chopped cilantro
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
juice form 1/4 of a lime
1 cup diced fresh pineapple (I add a bit more)

GREEK YOGURT SAUCE:
1/2 cup non-fat Greek yogurt or sour cream
juice from 1/4 a lime
1/4 teaspoon chili powder
1/4-1/2 teaspoon Kosher salt

To prepare the rice: Mix the cooked rice with the cilantro, salt, pepper, lime juice and pineapple and set aside.


Mix all ingredients together for the Greek yogurt sauce, and hold in the refrigerator until ready to serve.


To prepare the patties, place 3/4 cup of beans, and egg whites in a food processor or magic bullet. Process for 30 seconds or until well combined. In a clean bowl, add the remaining beans, garlic, cumin, and salt and partially mash with a fork. Add bean puree to mashed beans in the bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a patty. (If you are making these in advance, wrap patties in plastic wrap and keep in the refrigerator until ready to use. Dredge the patties with cornmeal just before you cook them). Place cornmeal into a shallow dish. Dredge both sides of each patty in cornmeal.


Heat pan over medium-high heat. Coat pan with a thin layer of olive oil. Add patties; cook 4 minutes on each side or until browned. 


Divide the pineapple rice among 4 plates, and place cooked patty on top. Top the patty with sliced avocado and a dollop of the Greek yogurt sauce.

Peanut Butter-Spinach Smoothie

 I have had mega family in town these past two weeks, but I wanted to pop in to tell you about this really great smoothie I tried recently.

Get ready folks because you are about to have your mind blown. I have discovered the best (taste wise) breakfast/lunch/ pre or post workout recovery smoothie to date.  You'll get a whopping four cups of spinach, protein from non-fat greek yogurt, energy from peanut butter, calcium from almond milk and a frozen banana for sustenance. AND it tastes just like a peanut butter shake. No joke. You would never in a million years taste the spinach in here. I think I'm obsessed.

Boom.



Thanks to Kel for bringing this to my attention. I will be forever in your debt.

This is most definitely a "meal" smoothie rather than a snack. It really satisfies and keeps you going. I had this for lunch today and three hours later, I'm still not hungry.

Seriously, there is nothing more to say than your welcome. 

Enjoy!

Peanut Butter-Spinach Smoothie
serves 1 large

4 cups fresh baby spinach
1/2 cup non-fat plain Greek yogurt
1 banana, frozen
3/4-1 cup unsweetened almond milk
1 tablespoon peanut butter (yes, that's really all you need)
1 teaspoon vanilla extract


Blend on high until combined. If you are using a very powerful blender, like the Vita-Mix, you'll only need 3/4 cup of the almond milk to combine. Otherwise, you'll probably need the whole cup.

Oh it's yummy. I'm so stinkin' sad my smoothie is gone. I am so looking forward to tomorrow! And, since I know someone will ask, yes you can use almond butter for peanut butter (but the peanut butter is so good!), and you can sub a different kind of milk if you'd like. Just try and stick with unsweetened. The drink is sweet enough on it's own.

How to Jazz up A Veggie Burger- Hawaiian Style

What you need:



Pineapple, sliced
Red onion, cut into rounds
Red bell pepper, cut into rings
Store bought veggie burgers- I used Garden Burgers
Mesquite smoked BBQ sauce, or your favorite
Island Teriyaki marinade or regular teriyaki if you can't find Island style
Sharp white cheddar cheese
Buns (we use Ezekiel sprouted english muffins for our buns)

Place all cut veggies in a ziplock bag and cover in the Island Teriyaki marinade. Toss to combine and place in the refrigerator to marinate for at least an hour and up to 4 hours before cooking.

Pour out veggies with their marinade into a large bowl for carrying out to your grill. Grill veggies and pineapple on medium heat until soft and cooked through with char marks. Place cooked veggies and pineapple back into the bowl with the marinade and gently toss.

Cook Garden Burgers according to package directions, melting some sharp white cheddar on top of each.

Smear the BBQ sauce on the top half of the bun, and top with your burger, pineapple, onion and red pepper.



This is not a boring veggie burger. I'll tell you that much. When I used to go to the burger place down the street from me before we stopped eating meat, I'd order mine with sharp cheddar, pineapple, an onion ring, and both a white truffle aioli and a bbq ranch sauce.

Aw, lawd! I'm healthy now...Good thing, or I'd surely die at 52 of an attack of the heart. Which is very different from a total eclipse of one. If you don't get that, just move on, and download some Bonnie Tyler on your itunes for goodness sake because you are only embarrassing yourself.

Seriously though, If you happen to have a good ranch (bottled ranch is eww, eww, gross, gross), mix it half and half with BBQ sauce and try that on your bun. It'll be ah-maz-ing.