Just in time for Cinco de Mayo, I’m bringing you a recipe that’s simple and extremely tasty! Not to mention, pretty healthy given the ingredients.
The basic idea is that small (6-7″ across) flour tortillas are wedged between cups on an upside-down muffin tin and filled with dried beans (to weigh them down). The tortillas are baked for a handful of minutes and BOOM, perfectly crispy and shapely tostada bowls. No oil, lard, or complex equipment necessary!
I’m back! Thank to everyone for being so patient. I decided to take a little hiatus as I was transitioning to a new work schedule as well as beginning training for an upcoming 12k race.
Lets get to the goods: Homemade Mozzarella. It only takes a half-hour and is an easy “instant gratification” recipe. While it’s always easier to just go to the store and pick up a ball of this cheese, there’s something very satisfying in making your own, not to mention the obvious health benefits of making something so fresh.
This recipe is thanks in large part to this site. Please take a moment to visit that site and check out the notes/tips. They’re great and will help very much in this recipe.
I’ve augmented it to adjust for the preparation, and substituted lemon juice for citric acid, as not only could I not find any at the store, but felt that it was a lot more flavorful that way.
Nothing beats the refreshing-yet-decadent taste of one of my favorite Girl Scout cookies. Though I don’t usually like chocolate and peppermint, these are special. I look forward to cookie season so I can keep a box in my freezer until temptation kicks in. Since there are no cookies to be found (yet), I decided to try my hand at some homemade ones.
This is more like a carrot and ginger chowder. It’s thick and creamy, but without dairy. It’s a low-cal version on the standard “vegetable puree + cream” soup. I made this as a way to get myself back on track after a week of party-food.
This is an authentic, Chinese restaurant-worthy recipe for one of my favorite soups. Its thickness comes from the added cornstarch, and a nice smokiness is obtained by using re-hydrated shiitake mushrooms. The chicken bouillon base could be swapped out for vegetable broth to make it a completely vegetarian recipe, with little change in overall flavor.
This recipe is simple. It’s a “pile everything into a bowl” type of recipe, minus the initial “blending” of the cold butter into the dry ingredients (much like a pie crust). The trick is adding just enough buttermilk until the dough just starts to pull together. I used my stand mixer with the dough hook attachment to bust it out.