Tostadas are crispy tortillas layered with a range of ingredients. In this case, the cocoa-spiked ground meat and lively vegetables make for a powerful one-two punch and the refried beans add a healthy dose of fibre. If desired, you can also top with salsa or a dollop of sour cream.
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 3/4 Tbsp (25 mL) grapeseed oil
1/4 tsp (1 mL) freshly ground black pepper
1 avocado, diced
1/3 cup (80 mL) cilantro, chopped
1/2 lb (225 g) lean ground grass-fed organic beef or bison
1 medium-sized onion, diced
3 garlic cloves, minced
2 Tbsp (30 mL) unsweetened cocoa powder
1 tsp (5 mL) cumin powder
2 tsp (10 mL) minced chipotle chilis in abodo sauce* or 1/2 tsp (2 mL) ancho chili powder
1 tsp (5 mL) dried oregano
1 cup (250 mL) refried beans
8 corn tortillas
Salt to taste (optional)
*Note: chipotle chilis in abodo sauce can be found in small cans in the Mexican or Latin food sections of many grocers.
Preheat oven to 375 F (190 C).
Toss bell peppers with 3/4 Tbsp (10 mL) oil and black pepper, and spread on baking sheet. Roast for 20 minutes, or until slightly charred. Let cool and toss with avocado and cilantro.
Heat remaining oil in large skillet over medium heat. Add beef, onion, garlic, cocoa, cumin, chipotle or ancho, oregano, and salt (if using); cook until beef is no longer pink.
In small saucepan heat refried beans.
Remove beef mixture from skillet, clean skillet, and return to heat. Brush both sides of tortilla with oil and heat each side in skillet until crisp and golden. Repeat with remaining tortillas.
To assemble, spread refried beans on tortillas and top with beef mixture and vegetable mixture.
Serves 4.
Each serving contains: 434 calories; 19 g protein; 23 g total fat (5 g sat. fat, 0 g trans fat); 44 g carbohydrates; 12 g fibre; 324 mg sodium
source: "Say Yes to Chocolate", alive #352, February 2012
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.