Sweet Potato Tostadas

Sweet potatoes are pretty much my favorite root. I like making savory dishes with them to help deconstruct the marshmallow casserole culture. I also like serving creamy foods over crunchy foods, which means we eat a lot of tostadas of different sorts. And they are pretty and fun to eat.

For the base:
You can either buy fried tostada shells or make your own from corn tortillas. I brushed a few soft corn tortillas with oil and baked them until crispy. You can brush them with flavor infused oil, like garlic oil or chili oil or use regular vegetable oil and sprinkle with cumin and chili powder. Bake at 375 F for about 10 minutes. ** Put them on parchment paper to prevent sticking and keep char off the tortilla and your pan.

For the sweet potatoes:
1 potato makes 3 tostadas. I bake all of mine when I pick them up from the CSA and keep them in the fridge to use throughout the week.

Mash the peeled sweet potatoes with taco seasoning. Heat through.

 

Pick some fun toppings:

salsa verde, crumbled queso blanco or white cheddar, avocado cubes, chorizo chunks, chopped cilantro, olives

Try it with a poached egg as a brunch tostada!

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7 Layer Dip

Everyone likes layer dip. It’s easy to make for any party. It’s great to make the day before and let rest in the fridge over night for more intense flavor.

We started eating it and forgot to photograph it... again!

1 Cup cooked pinto beans
3 TB taco seasoning (recipe follows)
4 oz chopped green chilies
2 avocados, sliced thin
lime juice
1/2 Cup chopped black olives
8 oz salsa
8 oz sour cream
8 oz shredded cheddar or Monterrey jack

Layer 1: Place pintos and taco seasoning in your food processor. Blend to creamy. If the mixture seems a little dry, add a little lime juice to thin it out.

Layer 2: Spread chopped green chilies over beans.

Layer 3: Arrange avocado slices over chilies. Sprinkle with salt and lime juice.

Layer 4: Add black olives over avocado.

Layer 5: Spread out salsa

Layer 6: Spread out sour cream

Layer 7: Sprinkle over shredded cheese

Serve with chips, crackers, veggies, or anything that will scoop this out. Like a spoon!

You can use store bought taco seasoning, but it may contain gluten, fillers, chemicals, or non-food ingredients. Weird!

Taco Seasoning

2 parts chili powder

1 part cumin

1 part oregano

1 part garlic powder

1 part onion powder

1 part paprika

1/2 part salt

(1/2 part cayenne for HOT taco mix)

Shake together in a jar and store in a cool, dry, and dark place. Seasonings keep for 4 months.

Latin Blackened Shrimp with Cilantro Saffron Potatoes & Cubanelle Salsa

I really love cubanelle peppers. They are NOT hot, making them a perfect for children.

Salsa

2 medium cubanelle peppers, seeds removed, diced

2 plum tomatoes diced

½ medium red onion diced

1 large handful cilantro diced

1 tsp fresh ground black pepper

2 TBSP olive oil

½ C red wine vinegar

Mix together gently and refrigerate.

Wash potatoes well. I use purple skinned potatoes for this because the color looks wonderful. Any small potatoes will work fine. Cut into halves or thirds for large bite sized pieces. Place in tepid tap water, cover, and bring to a boil.

Cooks tip: adding potatoes to boiling water causes uneven heating. The skins peel off and the outside cooks too quickly leaving starchy sludge in the water. Always heat potatoes and water together.

Cilantro Saffron dressing for potatoes

2 TBSP hot water

1 tsp saffron threads

2 TBSP olive oil

1 TBSP chopped garlic (1 large clove)

1 large handful cilantro rough chopped

Salt and pepper to taste

Steep saffron in hot water for 5 minutes. Add other ingredients. Stir and set aside.

Latin Blackened Shrimp

Peel and devein 1 lb shrimp of your choice.

Dry seasoning blend

1 tsp granulated garlic

1 tsp cumin

1 TBSP paprika

1 TBSP black pepper

½ tsp salt

Mix seasoning together in separate bowl. Heat skillet to medium high with a small drizzle of olive oil. Add shrimp. Toss in skillet and sprinkle over dry seasoning. Toss to coat. Let cook 2 minutes undisturbed.

Drain the potatoes (they should have cooked about 20 minutes to tender). Add potatoes back to pot. Pour over cilantro saffron dressing and turn heat to medium.

Toss shrimp. Allow to cook undisturbed 2 more minutes.

Toss potatoes to coat for 2 minutes. Everything is now fully cooked.

This meal takes about 20-25 minutes depending on your knife skills. It goes great with a sweet chardonnay.

Published in: on August 27, 2009 at 11:02 am  Leave a Comment  
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