Wednesday, July 7, 2010

What to do with your CSA part 3


These yummy tostadas were full of summer veggie deliciousness and most importantly topped with grilled halloumi cheese.  They were simply marvelous.  Our tostadas were layered (in order) as such: beans, Mexican rice, meat and veges, fresh salsa, and grilled Halloumi cheese.  I also should mention that I chose to fry small flour tortillas instead of the standard corn tortilla.

Beans: I just used organic re fried beans because they were in the pantry and it saved me from having to make them from scratch.

Mexican rice: 1 onion diced, 4 cloves of garlic, 2 cups of long grain white rice, 1 can of organic tomato paste, 4 c water and salt to taste.  Cook the onion in pan until transparent over medium high heat, then add garlic and rice and cook until the rice starts to brown a bit. Add the tomato paste and water then season to taste.  Reduce the heat to low, cover the pan, and cook for about 20 min or until liquid is evaporated.

Meat and Veges: 1 large patty pan diced (from our garden), 2 zucchinis diced, 1 large eggplant diced, 8 baby carrots diced, 4 yukon gold potatoes diced and pre-cooked, 1 x 12oz bag of morning star meal starters / crumbles, home made chili powder.  Cook the patty pan, zucchinis, egg plant, and carrots in pan with olive oil and salt until cooked but still crunchy.  Put in bowl and set aside.  Add the crumbles and cook in pan with olive oil until defrosted and cooked.  Add the cooked potatoes season with salt and add the chili powder to taste.  Add to the bowl of veges and stir to combine.  Set aside.

Fresh Salsa:  1 white onion diced, 2 jalapenos finely minced, 1 bunch of cilantro chopped (store bought), 4 to 5 early girl tomatoes diced, 2 nectarines diced (or other seasonal KMK fruit), the juice of 1 lemon, and salt to taste.  Combine all of the ingredients and season to taste.

Grilled Halloumi cheese:  I bought this amazing Greek cheese at Pita Kabob, but look for it at your favorite Mediterranean market.  I preheated my electric grill to med, sliced the cheese, drizzled it with olive oil, and  grilled each slice for about 2 min per side.  You'll get a nice crust on this slightly salty and creamy cheese.  Absolute heaven.


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