Recipe: Vegetarian Hummus & Kale Tostadas (aka: Chalupa)

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Let’s just get down to the nitty gritty.

Is a flat, fried corn tortilla a tostada or a chalupa?

I’ve done some very, very scientific research on this matter (i.e. wikipedia and cafemom and food.com) and here’s my take:

A tostada is a toasted/fried flat or bowl shaped tortilla (usually made from corn) with toppings on it.

A chalupa is the shallow bowl tostada (unless you are going through the Taco Bell line in which case a chalupa is a soft-dough thick fried flour tortilla folded into “boat” form.

I wanted to clear that up before any fights ensued. Granted, apparently these terms vary by location, so it might be different where you live and eat!

Either way, my husband made me the most amazing tostada/chalupa today for lunch! I baked and fried some corn tortillas for tostadas the other day for the fam (which were also super yummy) and we had two left, so my hubs made up his own invention and I. loved. it.

(By the way, there is no question which of us is the better cook: HE is. Hands down.)

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Vegetarian Hummus Tostada/Chalupa

  • 2 tostadas/chalupas*
  • 1/2 cup of hummus
  • 1/4 cup of crumbled feta
  • 1/4 cup of chopped kale or greens
  • 5-6 cherry tomatoes, quartered
  • (For vegan: substitute pine nuts in lieu of the feta)

Instructions

  1. In a small bowl, mix together hummus, feta (saving a few pieces for topping), and kale.
  2. Spread it over the tostadas.
  3. Top with a few more pieces of feta and the tomatoes.
  4. Eat!

I know it’s simple, and didn’t really need a “recipe” but it was just so yummy and so something I’d never thought about that I had to share! Props to my love, Mr. Chord Dice, for making me lunch! I wasn’t even going to post today but it was so yummy I had to share!

* Here is the recipe that I used for making tostadas

  1. Lay them flat on the oven rack at 250° for 7 minutes (keep an eye on them and take them out earlier if they are too brown).
  2. Heat up a skillet with 1/4 inch of canola oil on medium-high (I actually used half canola oil and half coconut oil because I ran out of canola)
  3. With a pair of tongs, lay the tortilla into the oil for about 20-30 seconds using the tongs to push it down into the oil, then flip it over and fry it for an additional 20 seconds.
  4. Lift the tortilla out of the pan allowing the oil to drip off and place the tortilla on a towel-lined plate (or, if you are green like me, put it on a cooling rack with a cookie sheet underneath it so that the oil just drips onto the cookie sheet).
  5. Finish with the rest of the tortillas!

And because I am the queen of selfies, I had to take one with my tostada/chalupa! Haha!

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Recipe: Three Bean Summer Salad

three bean cold summer salad

I’m going to just admit… most of my recipes stem from desperation.

Oh my gosh – dinner needs to be ready in twenty minutes!
Oh heavens- I forgot that I had to go to the grocery store!
Oh no- I just can’t eat another “house” salad!

So, I have to come up with stuff that is a) quick and easy, b) already in my pantry and fridge, c) Isn’t a regular ol salad.

And this recipe fit the bill! (And it was good!)

FYI: It’s even better if you can put the beans in the fridge before hand so that they aren’t as easily smushed in the mixing process!

Three Bean Summer Salad

Ingredients

  • 1 can dark red kidney beans, drained and rinsed
  • 1 can white cannellini/white kidney beans, drained and rinsed
  • 1 can great northern beans, drained and rinsed
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped cilantro
  • 1/8 cup chopped green onion tips
  • 1/8 cup chopped green (or red) bell pepper
  • 1-2 dashes seasoned pepper
  • 1/4 cup apple cider vinegar and 1/4 cup olive oil OR 1/2 cup Italian dressing (in lieu of the vinegar and oil)

Instructions

  1. Combine beans, red onion, cilantro, green onions, bell pepper, and vinegar.
  2. Mix together apple cider vinegar and olive oil. Pour over bean mixture and gently stir to combine.
  3. Refrigerate for three to four hours (or if you are a last minute slacker like me, put it in the freezer for ten minutes, take out, and mix. Do this two more times so that the beans are in the freezer for thirty minutes total.)

Day 466: Hungry Hungry Hippie

So, lately I’ve been really wanting to pull myself and my family further away from processed foods… I know, I know. That is just so trendy right now. I mean, who doesn’t want to pull their family away from processed foods?

But gosh- soooooo much easier said than done. Especially for someone who is not much of an accomplished cook in the first place, and then double that for someone whose minimal cooking skills revolve around a bunch of “Cream of _______” dishes. Plus, I’m not much of a hippie type… I mean, I like roughing it out in the country, but only if there is a Walmart within driving distance to get the stuff I need. So, this whole “do it all yourself” thing is gonna be a big switch for me.

In an effort to make this endeavor something I don’t burn myself out on too quickly, I have decided to start very small and thought I’d begin with homemade granola bars. I found a recipe on Pinterest that sounded doable and so I modified it a bit and then tried it a few weeks ago. Delish. My processed-addicted 5 year old son loved them. So, I made them again a couple of days ago and bam… nailed it again.

{Look… aren’t they pretty? And this is pre-baked!}

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I packed those beautiful granola bars all nicely in my best piece of tupperware and stored them in the fridge and smiled at myself each time my son requested one and I could far more easily say “Yes, you may have one of these pretty-good-for-you homemade granola bars!”

Until… yesterday.

I got so hungry at lunch time. Weird, right? What a concept. But it was the kind of hunger that caught me a bit off guard; it sorta came out of nowhere. And I didn’t really have a plan for what to eat nor a lot of easy options… so, I ate… a granola bar.

And I sorta sigh and shake my head at myself as I write that.

But… what’s wrong with a granola bar, January?

Nothing.

Unless… you’re doing a Daniel Fast that restricts several of the ingredients in the granola bar.
Unless… you’ve made a covenant with God not to eat sugar for five years and there are m&ms and mini chocolate chips in them.
Unless… you’re not eating A granola bar but MANY granola bars.

Yep, that’s right… I didn’t just eat one granola bar to ward off my hunger. I ate five granola bars to ward off my hunger.

And then at dinner I had the nerve to feel so proud of myself for not eating the BBQ pulled pork I cooked for my visiting brother. And proud again as I just ate enough and felt so satisfied. Well, YEAH, I felt just so satisfied with my little meal… I’d eaten enough oats and peanut butter in those bars to last me a week!

{Sigh.}

This morning, however, I sit here and cross my arms (cause despite it being late April it’s a little chilly) and think… Well, what lesson did I learn from it? A couple, actually.

Reminder One: This is a journey, January. By now you should have learned that this whole process of healing and renewal is not going to happen on your timeframe. Calm down. Learn lessons. Keep your eyes on Jesus.

Reminder Two: Have pre-prepared, easy to make/warm up lunches for days like these. Like, yesterday was a “I need to nuke it” kind of lunch day. Not even my avocado and tomato salad would have been right for me (despite it’s deliciousness) because it took a whopping five minutes of “work” to make it. So, this week, I’m going to prepare five freezer meals for myself along with a list of Daniel Fast-friendly lunches to glance at when my brain is kaput.

Reminder Three: It’s not about WHAT food you’re eating if you eat TOO MUCH. (One of these days that’s actually going to sink in!)

Reminder Four: God’s love never ends. His mercies never stop. They are new EVERY MORNING. (Lamentations 3:22-23) And He will give me wisdom to come out of this. He has healing in his wings that all I have to do is reach out and touch. He knocks down strongholds. He reaches down with his strong arm to save. God. is. good. Even my granola bar gorging can be worked out for His Good Plan.

Yep. I feel better now!

Recipe: Quick & Easy Avocado & Tomato Salad

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One of the things about doing a Daniel Fast (essentially vegan eating) is that it makes you eat healthy real quick. Well, on Wednesday, all I wanted was to slap some peanut butter on a piece of bread and call it lunch, but… well, that’s not Daniel Fasty, so I had to come up with something else. My husband’s grandmother, Nanny, makes this tomato and avocado salad a lot that is delish and she puts something on it that I thought was balsamic vinegar, but after making my (which was also delish) that’s not it. So, once I talk to her and figure it out I’ll add that on here as well!

I know this is easy and half of the world has probably already made this before, but I thought I’d throw it on here because it might be a lunch option you had forgotten about.

Quick & Easy Avocado And Tomato Salad

(Have you noticed that almost all of my recipes say “Quick and Easy” in the title? There’s definitely a theme running through my cooking!)

  • 1 avocado
  • 3/4 cup of salad tomatoes
  • 1-2 tsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp fresh parsley, chopped (optional)

Instructions

  1. Cut up the avocado into chunks and cut the salad tomatoes in half and sprinkle in the parsley.
  2. Pour the olive oil and balsamic vinegar over the mix and stir the salad.
  3. Eat! Really great with iced tea!

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