Wednesday, February 17, 2016
I'm going to make it really easy on you today. If you need dinner in 15 minutes, this is it. You are going to look at the ingredient list and think these tostadas are too simple to be delicious, but I promise you won't be disappointed.
We made them two week in a row, we like them that much. In the midst of what has been a spectacular display of eating since Christmas, we needed a little break. Something a little lighter. Something with a vegetable involved. Avocado and egg are pretty spectacular especially when accompanied by a little citrus. The dressing I made for the greens is my go to vinaigrette for salads. The simplicity and ease of this dish have made it a new favorite in our house.
Avocado, fried egg, and lemony green tostadas
Serves 4, adapted from How Sweet It Is
Juice of one lemon
3 tablespoons olive oil
2 teaspoons honey
1 teaspoon dijon mustard
Pinch of salt and pepper
2 tablespoons olive oil
8 large eggs
1 avocado, halved and sliced
Head of butter lettuce
In a small jar or tupperware that seals well, mix together all of the ingredients for the vinaigrette and shake.
In a large skillet, heat the olive oil over medium high heat. Once oil is shimmering add the eggs in batches. I can do about 3 at a time in my skillet. If you want to do this for a couple of nights, only fry up the eggs you are going to eat that night. Once egg edges begin to brown slightly (around 3 minutes), turn the heat off and carefully flip (so you don't break the yolk). Let the egg cook about 1-2 more minutes on this side in the hot pan with the heat off. If you like your eggs well done, leave the heat on for the last 1-2 minutes.
Spray another large skillet with nonstick spray and put over medium high heat. Once hot, add tortillas one at a time, crisping each side, 3-4 minutes a side.
Toss greens with the dressing. Over a tortilla layer greens, 2 eggs, avocado, and hot sauce.
Thursday, February 4, 2016
It's February and I'm feeling good. Sure I'm not loving the 17" of snow that recently fell making for death defying morning runs. Snow and I are good for the year. I could go for spring.
But spring will come and until then I have this to hold onto: the Broncos are going to the Super Bowl this week! Super Bowl 50! We are going to eat buffalo chicken fondue fries and watch the Broncos dominate the Panthers. The combo of the two will probably give us heart attacks. I'm counting on my hero, Von Miller, to sack Cam Newton and his silly pants into the ground.
On the 14th, we are going to celebrate love at our favorite restaurant, Bru, at their beer paired Valentine's Day meal. Cue second heart attack.
While you may be worrying about our health at this point, we will also be snowshoeing lots. We are going to spend one weekend in February in Crested Butte cross country skiing (theoretically, because I don't really know how to ski) and snowshoeing around my favorite town. And eating fried chicken! Alright the food stuff may be getting a bit excessive.
Finally, February is the month of good citrus. I love oranges and grapefruit. Love! I also love to bake when it's cold. I have been eyeing this cake from Not without Salt for awhile. I was intrigued and uncertain. Grapefruit and chocolate chips? Delicious, that's the answer, delicious. Citrus and olive oil is already one excellent combo but the chocolate chips added a little bittersweet (if you will) touch I really enjoyed. The batter is quick to make. You can justify eating it for breakfast and dessert.
On a final note, go Broncos!!!
Grapefruit olive oil cake with chocolate chips
Serves 8, adapted from Not Without Salt
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking salt
1/2 teaspoon salt
1/2 cup grapefruit juice (about 1 grapefruit)
1 1/2 tablespoons grapefruit zest
3/4 cup plain 2% greek yogurt
3 large eggs
2/3 cup olive oil
3/4 cup granulated sugar
3/4 cup bittersweet chocolate chips
Preheat oven 350 degrees and butter a 9 x 5 loaf pan.
In a small bowl, whisk together both flours, baking powder, baking soda and salt.
In a medium bowl, whisk together grapefruit juice, zest, yogurt, eggs, olive oil, and sugar.
Add the dry ingredients to your wet ingredients and stir with a spatula until just combined. Add chocolate chips and stir until evenly distributed.
Bake for 50-55 minutes until cake is browned. Remove from the oven and allow to cool for 10 minutes before removing from the pan.