Mexican Toastada

This vegetarian version toastada was in my 'bookmarked' folder for too long and at last, I got to try them last weekend. A toastada is like an open faced sandwich / taco, but involving fried corn tortillas, refried beans and toppings. There are versions involving fish, chicken and beef too. The refried bean paste goes as the first layer over toastada since it sticks to the shells and holds the other toppings well.
 
If you want to keep the experience of making toastada stress free, go with store bought toastada shells, refried beans and salsa. It cuts down the prep time drastically and one can enjoy toastada in no time. Or if one is feeling adventurous, they can start from scratch including making tortillas at home and frying them. I used the store bought toastada shells and salsa where as I made my own batch of refried beans using red beans. Most of the store bought refried bean cans have lard in them and so watch out, if you are a vegetarian.

Recipe Source: Here
Ingredients:
8 corn toastada shells or corn tortillas
Oil to fry, only if using the tortillas
1.5 cup refried beans 
1/2 cup salsa
1 avocado, peeled and cubed or guacamole as needed
1 small tomato, cubed
Shredded lettuce as needed 
Lemon juice to taste
Salt to taste
4 oz. grated Monterrey Jack, cheddar, or crumbled queso fresco cheese
A handful of chopped cilantro

Method:
* Follow this step only if using tortillas. Pour enough oil in a pan to fry the tortillas and heat it. Drop one tortilla at a time and fry until golden brown on both sides and crisp through out. Remove the tortilla with a slotted spoon or using tongs. Lift the tortilla above the pan so that excess oil drips back into the pan. Place the fried tortillas on paper towels to absorb the excess oil. Or avoid the step and use the store bought shells.
* The original recipe mentions to season the lettuce with salt and vinegar. I combined avocado, tomato, and lettuce and seasoned it with salt and lemon juice instead. 
* Spread a layer of refried bean paste over the toastada. Sprinkle the toppings and cheese over it. Do not load the shell with too much toppings since it becomes hard to eat it without making a mess.


This is going to be a part of Blogging marathon #64 under 'Bookmarked Recipes' and check here to find out what other marathoners are cooking today.

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Arizona Cheese Crisps

Arizona cheese crisps or simply cheese crisps is a tortilla based dish and is said to be have been made famous by a cafe in Tuscon, Arizona. These open faced flour tortillas are buttered and toasted in an oven until crisp. They are then sprinkled with cheese and again toasted until the cheese melts. Cheese is not piled up high like in a pizza in the case of cheese crisps and they can be optionally topped with onions, scallions, cilantro, peppers or chorizo in case of a non-vegetarian version. As the name suggests these were crispy, cheesy and utterly delicious.

Ingredients:
2 tortillas (I used 8 inch whole wheat ones.)
2 tsp. butter
1/2 to 2/3 cup shredded cheddar cheese / Mexican blend cheese
(I used Cheddar cheese on one and a blend of Monterey Jack, Cheddar, Asadero and Queso Quesadilla cheese on the second tortilla.)
1 tsp. oil
1 mild green pepper like poblano / anaheim (optional)

Method:
* Preheat the oven to 350 deg F.
* If using the green pepper, slice into thin strips. Heat oil on medium heat and saute the pepper slices until the skin starts to blister.  Remove from heat and keep it aside.
* Place the tortillas on a baking sheet and spread 1 tsp. butter over each of the tortilla and place it in the oven. 
 
* Toast for about 8 - 10 minutes or until the edges start to turn golden brown / crispier.
 
* Remove the tortillas from the oven and sprinkle cheese over the tortillas, leaving about 1/4 inch around the edges. Arrange the toasted green pepper strips if using (or it can be sprinkled before serving.) 
 
* Return the tortillas to the oven and toast until the cheese melts, about 2 -3 minutes.
* Remove and serve immediately.

This is my entry under "Tortilla based dishes" for BM #53. Check the blogging marathon page to see what my fellow marathoners are cooking today.

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Mac & Cheese in a Mug

I came across this mac n cheese in a mug version while looking for mug cake ideas some time ago. I cook macaroni and cheese from scratch almost everyday for my daughter and this quicker microwave version instantly attracted me. I could somehow retain the recipe in my head for this long though I forgot where I saw it. This mug sized single serving portion takes just around 5 minutes to cook and makes a great impromptu meal for kids.

Ingredients: (Yield 1 serving)
1/3 cup macaroni
1/2 cup water (Add extra 2 to 3 tbsp. water if using a mug.)
1/4 cup shredded cheddar cheese
1/4 cup whole milk

 Method:
* Add macaroni and water to a mug and place it in the microwave.
 
* Place the mug on a large plate to catch drips. Cook for a couple of minutes and stir. Repeat the process until the pasta is done to the desired consistency and all the liquid is absorbed (about 3 to 4 minutes). Add extra water if needed in case if the macaroni is not done.
 
* Remove the mug / bowl from the microwave and add milk and cheese. Stir and cook for one more minute. 
 
* Stir once again before serving. 
 
Notes:
1. My macaroni took about 4 minutes to get done. I added the extra 2 tbsp. of water since the water spilled over during the cooking. Using a large bowl would prevent the spilling.
2. You can cook macaroni directly in the milk instead of water if you want it to be more creamier. And if using milk, I would recommend using a big mug or a bowl and also keep an eye through out the cooking to avoid spilling.

This is my post under '3 Ingredient Dishes'. Check the blogging marathon page to see what my fellow marathoners are cooking for BM#53.

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Monday Meals ~ Au Gratin Potatoes

 
According to wiki, gratin is a widespread culinary technique in which an ingredient is topped with a brown crust, often using breadcrumbs, cheese, eggs or butter. Gratin originated in French cuisine and is usually prepared in a shallow oven proof container. The word 'gratin' comes from French word 'gratter', meaning to scrape or to grate, referring to the scrapings of bread and cheese and the verb 'gratiné' meaning the crust. Potatoes gratine is the most common of gratins but the technique is used in cooking other vegetables, fish, meat and pasta dishes as well.  
For the potato version, slices of boiled potato are put in a buttered oven proof dish, sprinkled with cheese and is baked / broiled until the top browns.I had about four potato dishes in mind for this marathon but eventually had to settle with two. The first one is this simple au gratin recipe that is not loaded with cream and cheese and can be a great side dish for those who do not prefer spicy dishes. I picked this recipe also for the reason that potatoes were not cooked on stove top. (I was sticking to 'only sauce making on stove top' rule of this marathon as I didn't know the rules were flexed at the time of preparing this.) The cream is replaced with fat free milk here thus making it a low calorie version. I used a 2 quart dish and followed the recipe in the same ratio but in a smaller quantity than given below. I didn't try to change anything other than keeping it a little spicier than the original version.
 
Recipe Source: Taste of home
Ingredients:
3 tbsp.butter
3 tbsp. all purpose flour
Salt to taste
1/2 tsp ground pepper (I used more to suit our palates.)
2 cups 2% milk (I used mostly fat-free milk.)
1 cup Cheddar Cheese
5 cups peeled and thinly sliced potatoes (About 5 medium sized potatoes.)
1 big onion chopped

Method:
* Grease a 2 quart baking dish and keep it aside.
* After all the prep work is done, preheat the oven at 350 deg F.
* Melt butter in a sauce pan on low flame and add flour and pepper. Keep stirring until smooth.
* Add milk slowly and keep stirring to avoid the lumps. Bring the milk to a boil. (If you notice lumps in case, turn off the stove and pass the mixture through a stainer and smooth the lumps. And again start to cook.)

* Cook the mixture for about 2 minutes, until it thickens. Then add the cheese and turn off the stove. Stir until it melts, taste and then add salt accordingly. Add potatoes and onion to the mixture.
 
* Transfer the mixture to the greased baking dish. Cover the dish with an aluminum foil and bake for about one hour. Then uncover and bake again for about 30 to 40 minutes or until the potatoes are tender.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51.

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An InLinkz Link-up

Cheddar Cheese PopCorn

For the last 'Cheese' post this week, I wanted to showcase something that my kids really enjoy, the cheddar cheese popcorn. This is a simple and quick dish to put together and can be a great homemade gift to give others during holiday season. My daughter crazily loves cheese and eats in some form or other everyday for at least one of her meals. One of those happily devoured forms is this yummy, cheddar cheese coated popcorn. I indulge her though I cannot understand her addiction. :)

If you don't have the cheese powder, then the processed cheese powder that comes in the macaroni & cheese box can be substituted. I keep our popcorn just cheesy but chili powder / mustard powder / or any other flavors can be added as well in the recipe. Mix them with the cheese powder and proceed as directed.

 Ingredients:
About 6 cups / 1.5 quarts Popped corn
5 - 6 tbsp. Cheddar cheese powder 
3 to 4 tbsp. Melted butter

Method:
* Preheat the oven to 120 deg C / 250 deg F.
* Pop the corn kernels in whichever method you choose to pop - on the stove top, microwave or the popcorn maker. 
To microwave, put about a handful of corn kernels in a brown bag, fold the bag twice at the top edges and put it in the microwave. Pop them for about a minute, shake the bag once vigorously and microwave again for another half a minute or so. It took about 90 to 95 seconds for me but the time varies depending upon the strength of a microwave. Remove the bag once you stop hearing the popping noise or else it may get burnt easily if cooked for longer than the required amount of time. 

* Separate out the corn kernels that were not popped. You may try to pop them once more as some of them do pop the second time.
* Transfer the popcorn to a wide mixing bowl. Pour the butter over it and shake to coat. Then add the cheese mixture and again shake the bowl for the cheese to coat evenly.
* Pour the cheese coated popcorn onto a baking sheet evenly and bake in the pre-heated oven, stirring once in between. Bake for about 8- 10 minutes or until the cheese dries up and the pop corn is crunchy. 
(I prefer baking after the cheese mixture is poured over the popped corn. Baking gives a uniformly crunchy popcorn without burning. The baking part can be skipped and the cheese coated pop corn can be again put in a brown bag and popped for about 25 - 30 seconds. It will turn crisp in a short time compared to baking but gets burnt quickly.)
* Enjoy it immediately or cool the popcorn and store it in an airtight container.

This goes to 
1. Blogging Marathon #49, with the theme "Cheese".
2. 'Kids Delight' event, with the theme 'Cheese'.

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Cauliflower - Cheese Soup

I had so many fancy ideas for this 'Cheese' theme but when it came to execution, I ended up preparing simple everyday dishes that are loved by my kids. My husband and son love soups and so they get frequently made in my kitchen. The one showcased today is loosely based on the broccoli - cheese soup, I make regularly. This creamy, yummy soup was a hit in my home going by the comments I got. I also ended up adding finely minced, cooked carrot at the final stages of cooking.

Ingredients: (2 servings)
1 tbsp. oil / butter
1 onion, finely minced
Cauliflower florets from half a cauliflower head (About 1 & 1/2 cup florets)
2& 1/2 cups vegetable broth / water
3/4 cup grated cheddar cheese (white / yellow)
Salt and ground pepper to taste

Method:
* Heat oil in a sauce pan and add onion. Fry until the onion softens and then add cauliflower florets. Fry them until they start to turn golden or about 6 - 7 minutes.
* Add broth / water and cook until cauliflower is tender.
* Puree the mixture until smooth. Use caution if using a blender to puree the hot soup.
* Add the cheese and heat through until it melts.
* Check the taste and then add salt and pepper. Stir and serve warm.

This goes to 
1. Blogging Marathon #49, with the theme "Cheese".
2. 'Kids Delight' event, with the theme 'Cheese'.

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Spinach - Cheese Sandwich

Event: Blogging Marathon #42
Theme: Easy Tiffins 

This spinach - cheese sandwich is a light yet filling snack for evenings or a quick breakfast / lunch box option.

Ingredients: (3 servings)
6 brown bread slices
1 to 2 tbsp butter
1 cup or about 5 oz frozen spinach or a little more quantity if using fresh spinach
A handful of corn (I used frozen one.)
A pinch of salt (optional since the cheese slices contain salt.)
Crushed black pepper to taste
6 cheese slices

Method:
* Thaw the frozen spinach in the microwave. Heat butter in a pan and add spinach and corn. Saute until the spinach is cooked and add pepper and salt if using. Fry for few seconds and turn off the stove.
* Place 3 bread slices on a baking sheet. Place one cheese slice on each of them. Spoon the cooked spinach mixture equally among the three bread slices such that the mixture is equally spread on the cheese slices. Cover each of them again with a cheese slice and a slice of bread. 
Finally the arrangement should be in this order - A bread slice, cheese, spinach mixture, cheese and another bread slice. Or you can use both cheese slices on the bottom bread slice itself. 
* Turn on the oven at 180 deg C / 350 deg F. There is no need to wait until the oven preheats. Place the baking sheet in the oven. There is no need to preheat the oven. Bake until the cheese melts and turn off the oven.
* Serve warm.

Note:
* I used cheddar cheese slices. However you can add white cheese as well and add directly to the spinach mixture while cooking. Just spoon the mixture between two bread slices and toast.
* I used the convection oven but a toaster oven / toaster can be used or the bread can be directly toasted on a griddle.

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Garbanzo Bean - Veggie Pasta

My younger one turned a teenager this weekend. And officially, I am now a mother of two teenagers, who happen to be the opposite ends of a spectrum in every aspect. The older one cannot throw a tantrum for his dear life while the younger one doesn't know how to stop from throwing one. She gets upset at the drop of a hat and so the situations demand a lot of tactful & patient parenting, cajoling and threatening from my side where she is concerned. And even though she is not little anymore, lunch box is still one mini struggle since the stuff she doesn't prefer comes home untouched under the guise of "being not hungry". I therefore involve her while planning lunches and we decide it beforehand what she gets to carry in her lunch box.
If given a choice, my daughter would survive on a salad and pasta diet. She loves pasta so much that she carries it to school at least 2 - 3 times in any given week. I therefore could not avoid from posting a pasta recipe for the lunchbox themed blogging marathon today. I wanted to try something on Mediterranean lines but it got changed into something else as my daughter was hovering around as it was a holiday here. I went according to her whim and choice of ingredients since it was her lunch and got a thumbs up from my kids. 

Ingredients: (2 servings)
1 cup pasta shells of your choice (I used sweetcorn, carrot and squash blend of twisted elbow macaroni.)
1/2 cup cooked / canned garbanzo beans
1 small tomato, chopped
1 small grated carrot
1/4 cup black olives
1/2 cup white cheddar cheese or any other cheese of your preference
2 -3 tbsp milk (optional)
Salt & pepper to taste 
1- 2 tbsp minced parsley / cilantro

Method:
* Cook pasta al dente according to the directions on the package and drain.
* Transfer the pasta to the pan and add all the ingredients except the parsley / cilantro. Just heat until the cheese has melted and blended into the mixture.
* Turn off the stove, transfer the pasta into a serving platter and garnish with parsley/cilantro.

This rice dish goes to 
1. Blogging marathon #40
2. Srivalli's Kids' delight event, hosted by Jayanthi this month with the theme - Lunch box.

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Pita Sandwich

 

Though a "sandwich" sounded great for a mess free kids' lunch box theme, I had to give up since my kids are mostly the nutella / cheese sandwich eating kind. And when I was thinking about other sandwiches, this pita one did not even cross my mind since it is one of the most mundane things that keep happening in my kitchen. When I discussed about this theme with my daughter, she was in fact eating this very pita sandwich and said 'mom, this one". :)

Trust me, this is a mess free sandwich provided the ingredients used to stuff the pita are cut into big pieces. It is one of my daughter's favorite food and so I thought of including this in this theme. I however would want to make clear that this is a tailored recipe to suit my daughter's taste. Whatever she likes go into this - Shredded lettuce, purple cabbage slivers, carrot slivers, tomato pieces, cucumber cut into half moons, olives, cheddar cheese with ketchup. I usually prefer the tomatoes cut at the ends than the middle portion, to keep out the seeds / juice from preventing the pitas turn soggy. Similarly I would prefer to remove seeds from the cucumbers and squeeze out some ketchup in the middle of the vegetable stuffing. Instead of grated cheese, I slice the cheese slices into long thin strips for making it non-messy.Warm the pita pockets in the microwave for about 10 -15 seconds if needed before stuffing.

This is going to be my contribution to "Mess-Free Kids' Snack / Lunch Dishes". Check what other marathoners are cooking at BM #34.

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C ~ Cheddar Cheese Sauce

Event: Blogging marathon #32
Theme: Condiments

Continuing with the same theme of street food / condiments, this simple yet flavorful cheese sauce represents my alphabet 'C'. I had earlier baked cinnamon rolls and being lucky, couldn't figure out for my life where the images of those rolls were. When my son saw me reshuffling recipes for the sake of letter 'C' and worrying a great deal about it, he asked me what the matter was. I started to explain the rules and themes of this BM, he casually mentioned to try something simple with cheese and so this was made for our pasta lunch that day. It hardly takes 5 minutes to prepare this yummy sauce and can be used to jazz up bland veggies or pasta or anything one prefers or this cheesy sauce can be used a dip for nacho chips.

Ingredients:
2 Tbsp all purpose flour / wheat flour
2 Tbsp butter
1.5 cups milk
1 cup grated cheddar cheese
Salt & pepper to taste 

Method:
* Melt butter in a small non stick pan and turn off the stove.  
* Add flour, salt and pepper and combine well.
* Gradually add milk and whisk well to remove any lumps present. 
* Cook on low flame until it thickens while stirring continuously  
to avoid the mixture from clumping. Continue to cook for 3 - 4 minutes more. 
* Next, add the cheese and stir well to combine. taste and adjust the seasonings if required. Turn off the stove and use it immediately.

Check the blogging marathon page for the other marathoners doing BM #32. And logo courtesy - Preeti

 

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Vegetable - Corn Chowder

 

Chowder served with Potato-Cheese Bread

I had prepared chowder earlier many times and wasn't completely satisfied with the end product. When I chose to go with "Soups and Salads" as part of the BM#26 theme this week, I thought of giving it another try. A chowder recipe from a cookbook I own, named "Vegetarian" seemed very appealing because of the broccoli - cheese addition, which my family truly enjoys. And so I tried and was happy with the result though I substituted the whole milk and cream with fat free version. A rich and creamy bowl of indulgence, perfect for the winter days.

Ingredients: (3 servings)
1 Tbsp oil
1 garlic clove crushed
1 small onion, diced
1 small potato, diced
1/2 red bell pepper, diced
1/4 - 1/2 cup broccoli florets
3/4 cup sweet corn (I used frozen. If using canned, drain before using.)
1-2 Tbsp wheat flour / all purpose flour
1/2 cup fat free milk
1/2 cup vegetable stock (I used a bouillon cube and added water to the preferred consistency.)
4 - 6 Tbsp grated cheddar cheese
Salt and pepper to taste

Method:
* Heat the oil in a pan and saute garlic, onion, bell pepper and potato for 2 -3 minutes. 
* Next stir in the flour and continue to cook for about 30 seconds. 
* Stir in the stock and the milk. 
* Adjust the chowder to desired consistency by adding extra milk / water as needed
* Add the broccoli and corn, reduce heat and simmer until the veggies are tender.
* Stir in 1/4 cup cheese until it melts.
* Add the seasonings, spoon into bowls and garnish with the remaining cheese. 

This is my Day 1 post of Blogging Marathon #26, under the theme "Soups and Salads". Check what other marathoners are cooking during this BM#26.

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Simple Pastas ~ Cheesy Rotini

The only lunchbox item that I am sure of getting finished by my daughter has to be the simple cheesy pasta.  It is her favorite and so I decided to go with this dish even though I had other recipe ready for today. She prefers to taste only pasta and cheese in her dish and nothing else. I therefore follow the basic, simple recipe with no  addition of healthy / fancy ingredients. The Mac n cheese I posted earlier being her favorite though I resort to boxed Mac n cheese sometimes for the convenience. Today my daughter was in mood for Mac n Cheese for lunch but I had only rotini and shell pastas in my pantry. I chose to go with the former as it was tri colored one and would look more appealing to the kid. I am just giving the basic recipe here but you can jazz it up with the addition of veggies / meat / spices etc. Or go with your favorite sauce.

Ingredients:
12 oz rotini
1 cup milk
1/2 cup cheddar cheese powder (Or grated cheddar cheese)

Method:
* Cook rotini pasta al dente, according to the package directions. (I didn't use salt.)
* Add milk and cheese powder and cook for a minute or so, until a sauce is formed. Turn off the stove. Serve it with any sauce of your choice or with ketchup.

 

This is my entry to

1. Srivalli's "Kids' Delight" event, hosted this month by PJ, with the theme "Lunch Box Recipes"

2. Blogging marathon #25.

Check what other marathoners of BM#25 are cooking.

 

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Broccoli Cheese Soup

Srivalli's blogging marathon - 9th edition starts from today. I chose to go with "Soups / Salads" theme this week though "Festive Special" and "Regional Special" themes were equally tempting. I did not want to pack any extra calories either in the guise of a holiday season or blogging. :)
My first post in the series is going to be this broccoli - cheese soup, a family favorite of ours and hopefully it may be yours too if you give it a try. :) A hot bowl of a creamy, rich, flavorful soup seems like a perfect companion on cold days like these.

Ingredients:
1 Tbsp oil / butter (I usually go with olive / canola oil.)

1 garlic clove finely minced

1/2 cup finely minced white onion

2 Tbsp wheat flour

1 cup broccoli florets chopped
1/2 cup peeled & finely minced carrot

3 cups water

Grated cheddar cheese as preferred (I used 2 Kraft cheddar cheese singles as I did not have grated cheese on the day I prepared soup.)

Salt to taste

Method:
Heat oil in a pan and add garlic. Fry until golden brown and add onion. Saute until translucent and then add wheat flour. Fry it for a minute on low flame and then add broccoli, carrot and water to the pan. Stir well so that no lumps are formed. Continue to cook on medium heat until the vegetables are tender, about 15 minutes. Add cheese and salt; cook until the cheese melts. Serve hot.

This goes to
1. "Global Food Festival" by Kalyani
2. "Soups & Salads Mela" by Srivalli.

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Blogging Marathon Day 4 ~ Aksha's "Fav-uh-ret" Macaroni and Cheese

Today's "Special Choice" for the marathon - Kid Friendly Dishes

I should say "Mac n Cheese" is cooked in my kitchen as frequently as I prepare rice and dals. I probably have cooked it hundreds of times over the years after my daughter started taking lunch box to the school. I don't remember how or when it started, it remains her favorite lunch box item from a long time. There have been days when she had eaten this favorite dish of hers' for her breakfast and lunch over weeks. I sometimes have my suspicions over what her lunch mom's thoughts are about my cooking skills or our financial situation. :) 

My daughter also has a preference how it needs to be done. She can give you the recipe with hers eyes closed since her Kindergarten days. No addition of vegetables / spices and it has to be served with only ketchup. If you forget to drizzle ketchup, the lunch box comes back uneaten. She is petite and eats so less that I am tempted to make it once or twice in a week just to see that her lunch box is finished.

Though packaged version seems to be more convenient to busy moms, preparing it freshly is not that tiresome or time taking.  Addition of vegetables would make it more wholesome for kids.

And here is how I make her fav-uh-ret and America's beloved 'Mac n Cheese'.

Ingredients needed for 4 generous servings:
2 cups elbow pasta or any tiny tubular ones
1.5 cups grated cheddar cheese
2 cups milk
2 Tbsp butter
3 Tbsp unbleached flour
Salt to taste

Cooking part:
* Bring 3 - 4 quarts of water to a rapid boil and add macaroni to it. Cook uncovered until al dente and drain.
* While the macaroni is cooking, prepare the sauce. Mix the flour in about 1/2 cup of milk until lump free. Add this flour mix, remaining milk, butter and cheese to a saucepan. On low flame, bring to a simmer and keep stirring often. Cook until a smooth, thick sauce is formed and then turn off the stove.
* Combine the cooked macaroni and sauce. Season with salt and serve.

My kids love Mac & cheese with tomato ketchup.



Check what my fellow marathoners are cooking today!
Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Minu, Padma, Pavani, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Srivalli, Usha, Veena

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