September 21, 2016
Aunt Suzy says
I saw this article and recipe in last week’s Taste section of our local newspaper and that was all the inspiration I needed. The headline was “One more taste of summer” and I said yes, please. Tomatoes and corn are still plentiful here in Minnesota and I have not yet had my fill of either. If you know us here at S&SK you will already expect that I made a few adaptations to the recipe, but I think following the original, using my recipe or making up your own riff would all end in a great tasting tostada. We both loved these, and as Randy said “this has great mouth appeal”. Indeed!
Elote-inspired Tostadas with Corn, Chicken and Avocado
This note is from the original article: Elote, or roasted corn on the cob, is a popular street food in Mexico, and is often served with condiments such as Cotija cheese, lime juice, mayonnaise and ground chile peppers.
This recipe makes approximately 8 tostadas.
This tostada consists of layers (starting from the bottom) of avocado, corn, chicken, cilantro, diced tomatoes, diced onion and optional cheese. Prepare the layers as follows:
For the chicken: Shred approximately 2 cups of cooked chicken. This could easily be from leftover roast or rotisserie chicken or cook up a couple of chicken breasts. We baked 2 bone-in/skin-on breasts sprinkled with some ground cumin and ground chile. (I had ground red Hatch chile on hand.)
Once the chicken is shredded, heat 2 tablespoons oil in a skillet on medium high. Add 2 minced cloves of garlic. Saute for a minute stirring constantly. Add the chicken, saute for another minute or two, then add 1-2 tablespoons adobo sauce from a can of chipotle chiles. Cook for another couple of minutes until heated through all chicken is coated with the sauce. Stir in a squeeze of lime and some salt, to taste. Set aside. The chicken can be served warm or room temperature.
For the corn: You’ll want about 2 cups of corn. I got that amount from 4 large ears of sweet corn. Shuck the corn and then slice the kernels off the cobs. Heat 2 tablespoons vegetable oil in a skillet on medium high heat. Once hot, add the corn kernels and 1/2 teaspoon dried oregano (or to taste). Saute, stirring often until some of the kernels start to brown. Remove from heat, turn into a bowl and set aside to cool. Once cool, add 1-2 teaspoons mayonnaise, a squeeze of lime and some salt, all to taste.
For the avocado: Mash 2 ripe avocados to the consistency of a chunky paste. Add a squeeze of lime and some salt, to taste.
For the tostadas:
Chop 1/2 yellow or white onion. Seed and chop one ripe red tomato. Chop 1/2-1 cup cilantro leaves. These can be kept in separate bowls or combined for a quick pico de gallo.
Crumble some feta cheese or have on hand grated Cotijo cheese, optional.
Have on hand the required number of tostadas. You can make them yourself from tortillas – instructions included in the original recipe. But if you live near a Hispanic grocery, I say go ahead and buy a package! We got two meals of 8 tostadas each from our package with enough leftover to give to friends Sue and Al for a meal! NOTE: If you’re making these for kids, I think hard taco shells might be easier for them to eat. Just a thought. 🙂
Assembling the tostadas:
Spread some avocado on the tostada. Add a layer of the corn, then some chicken. Top with the onion, tomato, cilantro and cheese if using. If you love lime, squeeze a little on top. Dig in!!
The next night we made vegetarian tostadas, starting with a layer of refried beans, then adding the corn on top. Instead of mashing the avocado, we chopped it and added it on top with the onion, tomato, cilantro and cheese. Rave reviews for this approach too!
September 17, 2015
This time of year, when peaches are extra, super delicious at the farmer’s market (and those 4 lb boxes at Trader Joe’s! Yum!) my favorite breakfast is yogurt, granola and peaches. It’s really like a heavenly dessert for breakfast. Juicy, sweet peaches. Creamy, rich (whole milk, of course) yogurt. And crunchy granola, with tons of nuts and a hint of salty-sweet. I also have it for dessert sometimes, too (it’s great on ice cream!) And for a mid-day snack. We walk through one of those 4 lb boxes of peaches in about a half a week!
The granola is just as an important ingredient as the peaches. It can’t be too sweet, too chewy, or too hard. Supermarket granola, even the best kind, always has a weird aftertaste to me, almost like a coating is left in my mouth. I really don’t like it. Thankfully, making your own granola is really easy. I have two recipes that I use, both from my Aunt Judy. I’ve already posted one, the original “crunchy granola,” that I make on a regular basis. It’s very cheap, quick and easy. I also use this recipe, which Aunt Judy calls “Holiday Granola.” It has a few more ingredients (more nuts!), and uses real maple syrup instead of honey and maple flavoring like the other one. My aunt makes it for friends and family members as Christmas gifts, which is how I first tasted it. It makes a perfect Christmas gift because of the pumpkin seeds (or pepitas) and dried cranberries: it’s red and green. I prefer it to the “Crunchy Granola” recipe, but don’t make it as often because it’s quite a bit more expensive. But it is totally worth it!
4 cups rolled oats (not instant)
1 1/2 cups chopped pecans
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1 cup sliced almonds
1 cup large flake, unsweetened coconut
1/2 cup raw sesame seeds
1/2 cup wheat germ, preferably untoasted*
1 cup maple syrup
1 tsp salt
1/4 cup plus 2 tbsp canola oil
1 cup dried cranberries, or other dried fruit blend (optional)**
* I’ve made this gluten-free by substituting flax meal for the wheat germ and had great results.
**I leave out the dried fruit during the summer because I don’t want it competing with my delicious in-season fruits. Totally your call, though.
Preheat oven to 300 degrees.
Mix all dry ingredients in large bowl. Heat maple syrup, oil and salt together, stirring to dissolve salt. Pour over dry ingredients and mix well. Spread in large flat pan (I use a large baking sheet and it fits perfectly). Bake in oven for 45 minutes or more, until golden brown, stirring every 15 minutes. Sprinkle dried fruit over granola and allow to cool to room temperature. Store in airtight containers.
Note: I have subbed all sorts of nuts for the ones suggested, just sticking to the same measurements. In this last batch I swapped half the pecans for cashews, and in the past I have used chopped walnuts in place of pecans, pistachios in place of pumpkin seeds and an additional 1/2 cup of sunflower seeds in place of sesame seeds. Just make sure all the nuts are raw and unsalted!
May 21, 2015
Yesterday was a total flop in the kitchen. I started out making this bread, got to step two and couldn’t find the honey ANYWHERE. I asked my 2-year-old daughter, who is notorious for hiding things, where she put it. “Ummmmmmm….in there,” she said uncertainly, and halfheartedly pointed towards the living room. My multigrain cereal was quickly cooling, soon going to drop below the 100 degree mark, and I frantically searched the house, to no avail. I gave up, and scrapped the now very cool cereal, and made granola. (Which turned out great, so I suppose the day wasn’t a total failure. And while I was at my hair appointment, which was also a success, my husband found the honey where Stella squirreled it away in a shopping bag in the kitchen. Sigh.)
Homemade pasta was on the menu for that night, which I got started on immediately after my haircut. I’d made it only once before, but it was pretty easy and seamless, so I thought it would be no problem to make starting at 3:30 pm. Ha. I mistakenly used a different recipe, and after 2 hours of work had to throw out the whole thing. Of course, I cried. And the kids, bored with TV and with me being in the kitchen, started going bonkers. I turned just in time to see my daughter playing in the bowl of flours that I was saving for the bread I wanted to start on again the next day. When my husband came home from work, I was at my wits end, and said I was never going in the kitchen again. Ok, end of rant.
Here I am, the next day, making the bread. I can say it’s because I’m saving us money, but that would only be part of the truth (good bread is expensive!). But it’s mostly because it’s been a month since I made this last, and I have been dreaming about it. I don’t think I can eat another supermarket loaf again, at least not for awhile. This bread is amazing. It takes my family about 4 days to walk through two loaves. I wouldn’t say it’s SUPER easy to make, but so worth it. This winter, when we didn’t have much to do but sit around and read and play games and make food, I kept us stocked with this bread. So, here I am, back in the kitchen, making this bread, while my crazy daughter is doing who-knows-what. This time I will at least make sure I have the honey, and that she keeps her hands out of the flour.
Easy Multigrain Sandwich Bread
adapted from Cook’s Illustrated (of course)
Tools you will need in order to make this:
-Stand mixer with dough hook attachment
-Two 9×5″ loaf pans (I have made this with 8×4″ pans, and it turned out okay, but I would recommend the bigger size)
-Kitchen thermometer (preferably instant-read)
Tools that really really come in handy when making this:
-Water sprayer/spritzer bottle
-Bench scraper (like this one)
-Kitchen scale (I like this one because it comes in a rainbow of colors, and it slides nicely in with my cookbooks on the shelf because it’s nice and flat.)
A note on ingredients: You will need to get a 7-grain hot cereal mix, like the ones from Bob’s Red Mill and Arrowhead Mills. You will find it in the cereal aisle, with the hot cereals, but I’ve found that it’s not in all grocery stores. I have bought it on Amazon a few times; it’s a good idea if you’re going to use it often because it’s a bigger package. It’s also really delicious as actual breakfast cereal. 🙂
6 1/4 ounces (1 1/4 cups) 7-grain hot cereal mix
20 ounces (2 1/2 cups) boiling water
15 ounces (3 cups) unbleached all-purpose flour (plus extra for dusting work surface)
7 1/2 ounces (1 1/2 cups) whole wheat flour
4 tbsp honey *(see below for vegan option)
4 tbsp unsalted butter, *(see below for vegan option)
2 1/2 teaspoons instant yeast
1 tablespoon table salt
3/4 cup unsalted pumpkin or sunflower seeds (I do half and half if I have both)
1/2 cup old-fashioned rolled oats
1. Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.**
2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional flour and continue mixing); continue to knead dough for 5 more minutes on low (on my Kitchenmaid, it’s speed level 2). Add seeds and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.***
3. Adjust oven rack to middle position; heat oven to 375 degrees. Spray two 9×5-inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pant into 12×9-inch rectangle ****(see note below); cut dough in half crosswise with knife or bench scraper. With short side facing you, starting at farthest end, roll one dough piece into a log. Pinch seam together gently. Spritz with water all over, then roll in the oats so that they completely cover the loaf. Drop loaf into prepared pan, then repeat process for second loaf. Cover loaves lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes (in the winter, when my kitchen is chilly, I rise the loaves on my stovetop while the oven is preheating). Dough should barely spring back when poked with your knuckle when it is ready to go in the oven. Bake until internal temperature registers 200 degrees on an instant-read thermometer, 35-40 minutes. (I start checking at 30 minutes). Remove loaves from pans and cool on wire rack before slicing, about 3 hours.
This bread is called easy, and it is. The 7-grain cereal replaces a whole bunch of different flours, so the ingredient list is pretty minimal for a multigrain bread. I’ve never been much of a bread-baker; baking with yeast seemed daunting to me. This was one of the first bread recipes I ever tried, and it turned out great the first time! However, it is time consuming. It takes almost 4 hours to make this, from start to finish, including resting and rising times. The nice part is that you can get the hot cereal mix going, and get all your other ingredients ready while it’s cooling. But for me, the rest and rise times just aren’t quite long enough for me to go anywhere, so it has to be made on a day that I’ll be sticking around the house.
*Vegan options: For the butter, you can probably substitute Earth Balance, but my trusted vegan source says that what’s way way better is making your own vegan butter from scratch. She uses this recipe. For the honey, my source recommends “Honee”, which is a vegan honey substitute made from apples and lemon. Agave syrup would probably be too sweet, and I think maple syrup is too strong of a flavor, although if you can’t find Honee and don’t want to order on Amazon, maple syrup is probably your best bet.
**Having a digital kitchen scale is so very helpful when baking. I just started doing this, and wish I would have started years ago! It’s a more accurate way to measure flour and other dry ingredients, and it is super fast and easy. I just put my bowl on the scale, hit “tare”, add the first ingredient, then hit “tare” again, and add the next ingredient. “Tare” clears the scale, so you are weighing just what you’re putting in after pushing it. I recommended a scale above, but you can find ones even cheaper on Amazon that get good reviews.
***An easy way to get your dough to the perfect 12×9″ size before making into loaves, spread your flour out on the counter, and then draw a 12×9″ rectangle in the flour with your finger. Then plop your dough in the middle of the rectangle and gently press it to the edges of the drawn rectangle. (See photos)
****Today while baking the bread, I ended up running out of time before it would be ready to go in the oven, so I tried slowing down the final rise process by putting the prepared loaves in the refrigerator. They ended up still really great, so if you are short on time for some reason, I recommend putting your prepared loaves in the fridge until you can bake them. I’m not sure exactly how long you can do this for…the recommended rise time for the loaves is 35-40 minutes at room temperature. I put them in the fridge right after preparing them, and took them out to bake about 3.5 hours later and they had doubled in size in the fridge. I let them get back to room temperature (set them on the stovetop while the oven preheated) before baking. I don’t think you could let them sit in the fridge for much longer than that since they doubled already in that amount of time…definitely not overnight. But this is a quick fix if you somehow run short on time and need to come back to it later!
February 28, 2015
Back in the relaxing days of only having one small child, I used to watch a lot of daytime TV. My son would only nap for long stretches when he was laying on me…if I tried to lay him down in his own bed, on our bed, or on the couch, he would wake up within 10 minutes. And then would be crabby for the rest of the day. Luckily he was my first born, and got lots of snuggles on the couch, every day, for the first 2.5 years of his life. It got frustrating: dirty dishes would sit in the sink, phone calls would go unanswered, laundry would sit in the dryer, dinner would go un-prepped. I had no smartphone, so no emails, Facebook, or Words with Friends. So, I watched A LOT of television. And after I had marathoned Doctor Who, Firefly and Veronica Mars on Netflix (thank goodness we had Netflix), I turned to daytime TV. And a whole bunch of Food Network. And I’m actually glad for it, because I learned a bunch of really great cooking tips from Ina, and quick meal ideas from Rachel and Giada. This was one of them, and I make it on a pretty regular basis. I remember it was on an episode when Giada was cooking with a child, so it’s meant to be a good recipe for a kid to help with. Which is true, my son has helped me make it many times. It can be prepared in about 30 minutes. A great weeknight meal!
Italian Chicken Casserole
This makes enough for 4 people, in an 8×8″ glass baking dish. I like to double the recipe and bake in a 13×9″ dish so we have plenty of leftovers.
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more.Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Note: This can also be made with already cooked chicken. Just saute the onion and garlic on their own, and add the chicken to the bowl with everything and toss.