Quick Bean Tostadas ~ perfect for an easy Cinco de Mayo meal ~ or your Meatless Monday

My son has become a Mexican food lover, just like me.  Now, one of our family's favorite meatless meals is ~ Quick Bean Tostadas.  I love that my son will eat a bunch of veggies piled up on top of the tostada shell with no complaints what-so-ever and that the whole meal can be assembled in just a little over 5 minutes.  It makes for a really fast option for a meal, great for when we all get home famished ~ it's also an easy meal to create for just one.  Flexible, I like that in a recipe.

My son loves that he can assemble his own tostadas if he wants to, and he thinks that it's really cool to be eating a meal on what is essentially an edible tortilla plate.  Now that I think about it ~ I think that's pretty cool, too!  :)

Since the Mexician celebration ~ Cinco de Mayo ~ is just a week away, I thought this would be the perfect Meatless Monday meal to share on the blog.  Can you make this meal way fussier and fancier?  Absolutely ~ but I really don't see the need.  This version works for my family and when I use a bag of pre-shredded cheese, canned fat free refried beans and 'cook' it using the microwave ~ it couldn't be simpler.  Simple is good, especially when you've got two hungry 'boys' (son & dad) to feed.  Enjoy!

Quick Bean Tostadas

serves as many as you like

Ingredients

• one 12 count box of ready-to-serve Tostadas (I like Old El Paso ~ compact box, 4 tostadas that are ready from the microwave in 45 seconds, they taste nice & crispy, they're cheap and they have a 'Boxtop for Education' coupon. Thumbs-up all around!)
• one can of fat free refried beans (or your favorite smashed beans)
• your favorite shredded cheese (bagged for your convenience or fresh grated)
• chopped lettuce (same as above, fresh chopped or pre-bagged)
• chopped tomatoes
• sliced olives (optional ~ my son & I LOVE them, but my hubby despises them ~ to each their own)
• fat free Greek yogurt or sour cream (optional ~ see above, but replace son for hubby in the I-can't-stand-that-on-my-food mention)
• hot sauce of choice

Directions

Assemble the prepared tostada toppings ~ lettuce, tomatoes, cheese, olives, yogurt/sour cream, hot sauce. (I put all mine around the chopping board for quick assembly) Heat the canned refried beans in the microwave (or sauce pan if you've got the time) until they're hot, give 'em a stir, then cover to keep them warm and set aside.  Heat the tostadas in the microwave following the directions on the box.

Spread the warm refried beans on the now crispy tostadas and load 'em up as you see fit.  We can wipe out at least 4 each.  So, depending on how large/hungry your family is, increase the amount of food as necessary.  (we are Mexican food gluttons around here, so I say more is better! :)

P.S. ~ Search my blog for lots of other Mexican meals that we enjoy ~ some are meatless, some are not ~ but they are ALL ones we enjoy eating !

  

1-Day Power-Up Protein Shake ~ from The Overnight Diet Book

I can't help but grab a magazine to look at as I'm waiting in the checkout line to pay for my groceries.  The stores all know we get bored while standing there, there are rows and rows of magazines to browse, and they all look so colorful and enticing... Yup, I bought one.

I picked up this Woman's World (with the date of 4/29/13 on the cover) and was intrigued by the article on the new book ~ The Overnight Diet.  It sounds like a pretty simple diet, I've already got all the basic ingredients they call for, I need to drop a few pounds before I go on vacation in June...so, here I go.

As I gather from the article and the website, your week starts off with a 1-Day Power-Up (all 3 of your meals are protein shakes) then the next six days are called 6-Day Fuel Up, and in all caps it say ~ NO FOOD IS OFF LIMITS.  OK, I'm game.  The diet seems to be pretty straight forward, nothing fancy-schmancy and not difficult to follow.  The reasoning behind the diet is in the article and the website, it made for interesting reading that sounds like it would work.  I made this first shake to start me off, I followed the recipe in the magazine, adding some cocoa powder (listed as optional fun stuff, OK the article said chocolate syrup but I'm sure unsweetened cocoa powder would be fine, too) and green tea (listed as an unlimited freebee).  Here are some sample recipes from their website for the shakes and for sample recipes for the Fuel Up portion of the diet, if you're interested. You might still be able to find the magazine in the newsstands if you hurry, or just check out the book's website.  (of course, before starting any diet, you should discuss it with your own doctor first)  I'll let you know how it goes.   :)

1-Day Power-Up Green Tea & Cocoa Protein Shake 
~following The Overnight Diet guidelines
serves one

Ingredients

• 1 cup plain fat free Greek Yogurt
• 1 cup chilled green tea
• 2 cups frozen strawberries (no sugar added)
• 1/2 cup fat free milk
• 1/2 Tbsp cocoa powder
• 1 tsp cinnamon
• 2 packets Equal
• 5 ice cubes

Directions
Throw all ingredients into a blender and whirl away until smooth and frosty.

Pasta Puttanesca ~ The Silver Palate Cookbook

I recently bought an old, well worn paperback copy of the 1980's classic cookbook ~ The Silver Palate Cookbook ~ for $1 at a library donated book sale.  I've been reading it (yes, I read cookbooks like others read novels) and was smitten with their recipe for Pasta Puttanesca.  I can't believe that I've never made nor eaten this most classic of Italian pasta dishes before and I was determined to make it soon.  Tonight turned out to be the night...

Of course, I've seen the recipe many times before and have always snickered about why it's called by that name, (I can be such an overgrown kid sometimes) but I was never moved to make it. Tonight, I decided to create an adapted version, using what was available in my fridge.  I loosely followed their recipe ~ the changes I made were to use regular black olives instead of the Nicoise olives; chopped fresh cilantro for the Italian parsley; homemade slow-roasted dried tomatoes for the canned Italian plum tomatoes; leftover thin spaghetti for fresh cooked and a reduced amount of olive oil.   

I cooked it all in my brand new (to me), vintage 1960's Descoware enameled cast iron skillet and it worked out perfectly.  (Julia Child would have been so proud, she loved Descoware and Puttanesca Sauce was really popular in the 60's, I bet she made it even though it's not French)  I plated the richly fragrant pasta and thoroughly enjoyed my dinner.  I will definitely be making Puttanesca Sauce again, maybe next time with a low carb spin using zucchini ribbons in place of the pasta.  This recipe and the cookbook ~ they are both keepers!  

Real-time cooking in my kitchen tonight...and now it's time to do the dishes.  :)

Barilla Plus ~ Farfalle with Three Peppers ~ Meatless Monday

I've become a convert to the Barilla Plus brand of pasta.  Before now, I'd not jumped on the whole wheat/whole grain pasta bandwagon ~ I just didn't like it, no matter how hard I'd try to.  It just seemed too gummy, too chewy and not at all like how I wanted my pasta to taste.  I'd follow all the directions, hoping this time it would be different...but, still yuck!  Until this time...

All that changed when I tried Barilla Plus Farfalle pasta.  This one I like! (nope, I'm getting nothing from them - just telling like it is :)  I followed the recipe on the back of the box of Farfalle Plus (aka butterfly or bowtie pasta).  It was super quick, super easy, super simple, super tasty and was devoured super fast.  This is one bandwagon I will gladly get on!  It would make a wonderful meal for your Meatless Monday or for any day of the week.  Sometimes you just need to wait for the right one to come along ~ glad to know that my wait is now over!  Give them a try and let me know if you like them, too.  :)

 

Tropical Orange Fiber Smoothie

I made this smoothie recently and really enjoyed it.  I was hoping that the Metamucil would act as a thickener and lend a hint of orange to the smoothie, and it did.  Funny to find out that Metamucil would not only provide extra fiber to the smoothie, but also a nice flavor and smooth creaminess ~ Cool!

Tropical Orange Fiber Smoothie
makes 1~2 servings

Ingredients

• 3/4 cup fat free Greek yogurt
• 1/2 cup cold water
• 1/2 cup frozen sliced fruit ~ I used a bagged mix of peaches, mangoes, strawberries & pineapple
• 1/3 cup frozen banana slices
• 1 tsp vanilla extract
• 1 rounded tsp Metamucil ~ Orange Smooth flavor, sugar-free
• 1/2 tsp ground cinnamon
• 2 Tbsp Torani Coconut Syrup, sugar-free (or 2-3 Equal packets/sweetener of choice)
• 5-6 ice cubes

Directions

Throw all ingredients into blender and whirl away until smooth and frosty.

Brown Sugar Ham & 15 Bean Chili Soup

Lately, I've been trying to use up fridge leftovers and older things that have been hanging out in my pantry.  (it's all a by-product of tearing up my house while getting new flooring in the kitchen-side of the house)  This time I used the big, leftover brown sugar ham bone/meat from Easter and combined it with a bag of Hurst Beans 15 Bean Chili Soup. 

I made it off the cuff, throwing in this and that.  I added a can of V8 juice, and when the beans were almost done I added some cubed sweet potatoes, onions, a little liquid smoke and a few other leftover veggie bin rejects.  I also added the brown sugar glaze 'jelly' that was remaining in the ham container.  The whole thing had an addicting flavor, similar to baked beans, but with a lot more depth.  Roy and I couldn't get enough of the stuff.  Too bad I won't be able to make it again and get the same flavor.  That's the beauty and the curse of making a ~ Clean Out the Fridge Soup ~ you never really know what you are going to get...and this time the soup was a definite two-thumbs up!  :)

 

Antioxidant-Superfood High Protein Smoothie

I felt like having a smoothie today for breakfast, something full of good-for-you ingredients.  I started throwing superfoods into the blender, going for things that were rich in antioxidants, nutrients and high protein.  Here's the superfoods I found hanging around in my freezer, fridge and pantry ~ blueberries, strawberries, banana, chilled green tea, cinnamon, flax seeds, chia seeds, honey and Greek yogurt.  Man, combine them together and what a powerhouse of a beverage! I'm really enjoying the smoothie I came up with and thought you might like it, too.  So, here is my real-time morning superfood breakfast smoothie recipe.  Enjoy!

Antioxidant-Superfood High Protein Smoothie
serves 1~2

Ingredients

• 1 cup chilled green tea
• 1 cup fat free Greek Yogurt
• 3/4 cup mix of frozen blueberries & strawberries
• 1/4 cup frozen banana slices
• 1 Tbsp ground flax seeds
• 1 Tbsp chia seeds
• 1 Tbsp honey, or to taste (or sweetener of choice)
• 1/2 tsp ground cinnamon

Directions

Throw all ingredients into blender and whirl away until smooth and frosty.

Spinach Stuffed Pasta Shells with Mushroom White Sauce ~ Meatless Monday

It's been really busy around here for the last week or so.  We've been having new flooring installed in half of the downstairs...the half with the kitchen, dining room, laundry, entry hall and 1/2 bath.  There were problems (lots) at the beginning, but eventually the new replacement contractors got it handled, and it all turned out OK.  Needless to say, since my kitchen was torn up and the stove was parked in my garage for most of last week, not a lot of cooking (nor blogging) has been done around here as of late.  But, that's OK, for I love my new floors and will post before/after pics soon.  (but, I'm just so excited to share how pretty my new floors look...here is a sneak peak of my new pride and joy)

After the last week, our stress level is now back in the normal range and we have been having a nice weekend. Sunday we were getting a handle on putting things back and I started to think about cooking again.  So, for dinner last night I was trying to use up odds-and-ends and came up with this Spinach Stuffed Pasta Shells with Mushroom White Sauce.  It became a creative mix-and-match (heavy on the canned/frozen items) and I was happy with the result.  For the stuffed pasta shells ~ Since I haven't been grocery shopping for a while, I relied on frozen spinach, some leftover fat free cottage cheese and some dried Italian herbs to stuff the already-cooked jumbo pasta shells (from a 1/2 full box I found when emptying the pantry so they could put the flooring in).  I then added some canned fire roasted tomatoes over the top, along with some frozen Trader Joe's tri-colored bell peppers.  For the sauce ~ I was all out of Alfredo and spaghetti sauce, so I used a can of condensed low fat cream of mushroom soup.  I added just a little water and then pureed it with a 1/2 can of drained canned Navy beans (to up the protein count) and poured my 'white sauce' all over the stuffed shells.  I sprinkled on a bit more Italian herbs, some shredded cheese and baked it semi-covered at 400 degrees for 30 minutes. 

Our neighbors (Bill & Cheryl) were hanging out with Roy on our front porch at the same time I was getting dinner ready, so they were able to stay for a very casual dinner, dining al fresco on the porch.  Our meal was a concoction, to be sure, but with a side salad and a quick brownie dessert, it was a nice way to end our Sunday.  As we were eating, I decided this would have made a good Meatless Monday meal.  Who says you have to plan them?  Sometimes you can just scrounge around your kitchen and make a meal happen. So what if our Meatless Monday happened to be on Sunday this week ~ that's OK by me!   :)    It's finally starting to feel like spring around here and it was so nice to be able to enjoy good friends, good weather and share good meatless eats!  Hope the weather where you're at is just as nice.

 

SugarBean Cupcakes ~ Gourmet artisan cupcakes & treats, all wrapped up in Midwest small town charm

Today, I had the pleasure of discovering a wonderful, delightful, charming and all-together amazing gourmet artisan cupcake bakery, it's called ~ SugarBean Cupcakes.  They're nestled in the small town of Cicero, Indiana.  I've passed by this shop often, as I'm traveling back-and-forth down Hwy. 19, usually after swinging by Morse Lake, or doing other shopping/errands in the area.  I've always meant to go in ~ the purple painted porch on the old Victorian home continually caught my eye, but I was always on my way to somewhere else.  Today, I made the time to stop in, and I'm so glad that I did.

(photo source ~ SugarBean Cupcakes)

When I entered the shop, I was warmly greeted by Cheryl and Stephanie, the mother/daughter duo who are the creative force behind these incredibly delicious cupcakes.  I was so impressed with the abundant cupcake selection ~ two bakery cases full of jewel colored eye-candy!  It's all so beautifully presented, you can really see all the love and care that goes into these little beauties.

I was only going to buy one cupcake, but I just couldn't make up my mind. I was just so tempted...  So much so, that I came out with eight(!) different flavors.  Who could resist?  (certainly not me, this challenged baker knows a good thing when she sees one!)  So far, we've sampled/swooned over the ~ Salted Carmel, the Blue Raspberry Lemonade and the Strawberry Chocolate cupcakes...and the evening isn't over yet! 

 

 I'm so thrilled to finally have a place like this so close to home!  It's on par with my favorite bakeries from back home in Los Angeles and Denver.  Who knew Cicero had such a little gem?!  This panorama shot gives you an idea of just how cute this little cupcake shop truly is! (photo source - SugarBean Cupcakes)

They had somewhere around a dozen different cupcake flavors/baked goodies, and the selection changes daily.  They stay open until they sellout and I'm betting that with taste treats this beautiful and delicious, they probably go home pretty early most days! 

The cupcake shop is located on the ground floor of a converted, turn-of-the-century Victorian home and they've made it so pretty inside.  You can take your little baked treasure home, or, enjoy it there.    This will be my new hangout when I want to pamper myself.  I can see this as my new go-to for a fantastic and impressive dessert ~ without any effort on my part.  I also think this would be a GREAT place for 'The Girls' (old, young or young-at-heart) to have a little impromptu get-together, so they could have a cuppa tea/coffee, a little something sweet, and, as my English hubby would say ~ a good 'natter.  What a fabulous way to make your day just a little extra special!

This time, I had to take my boxed, baked goodies to go, but next time, I'm going to stay and savor my beautiful cupcake with a cup of coffee, and enjoy some chit-chat.  I'm sure I can tempt my hubby to go with me too, since they also have cinnamon rolls, scones, muffins and cookies. 

Cheryl & Stephanie ~ It was so nice to meet you both!  I  entered your shop as a guest, but I do feel like I left as a friend...and that was such a nice way to end my day.  Thank you both so much!! 

Show SugarBean Cupcakes some love on Facebook!  Even if you don't live close enough to try them yourself, you'll still enjoy seeing all the beautiful and colorful pictures of their daily cupcake specials.  The ever-changing, daily array of amazing flavors might just make you hop into your car for a road trip! (they really are that good! :)  See ya there!

Toasted Tomato Sandwich ~ Meatless Monday

One of my son's favorite meatless lunches is a Toasted Tomato Sandwich.  He likes to give me specific instructions on how to make this simple, but satisfying, sandwich.

J: Mom ~ toast it, but not too dark.  Add mayonnaise, but not too much.  Spread on some cream cheese, but just a little.  Don't forget the salt and pepper ~ but put it on the tomato and not the bread.  Only slice it in two...not in fours.  Don't forget my baby carrots and peanut butter.  Do I have to eat the crusts?  Really?  All of them??  OK, I'm finished.  Can I have some more?

Me: You want to eat more veggies?  No problem-o!  Coming right up! :)

Music to a mother's ears.  

Oat Bran ~ it's not just for breakfast anymore...

I've been eating a lot of oat bran lately, and have begun to enjoy it as a savory dish as well as a sweet dessert.   For the savory side, I add some chopped nuts, fresh chopped herbs, spices, Braggs and spray butter.  It satisfies my craving for something savory, but still gives me the benefit of oatmeal.

Same thing goes with eating oat bran as a dessert.  I make extra in the morning and save some in the fridge for later.  I take it out after it's chilled and then add in some cardamon (for an Indian-flavored spin) or cinnamon, a packet of Equal or maybe some maple syrup and give it a quick stir (I like to leave it a bit chunky when eating it cold).  Then add a splash of milk. YUM!!  It once again satisfies my craving for a sweet dessert, but I'm still getting all the goodness of oats.  I love when a food can do double or triple duty!

Breakfast Cookie Dough Morning Oatmeal ~ quick 'n' easy, no cooking required!

When I make a batch of my breakfast cookies, I always like eat some of the 'dough', straight from the bowl.  It tastes so good and since it has to sit there 10 minutes before going into the oven, I just have to sneak a bite...or two.  When I was making a batch the other morning, I kept eating it because I hadn't had any breakfast yet.  That's when it hit me ~ why not just make it like that for a quick, no-cook breakfast??  Sometimes, I can't see the forest for the trees.  :)

Breakfast Cookie Dough Morning Oatmeal ~ no cooking required!

serves one

Ingredients

• 1/2 cup uncooked oatmeal (old fashioned or quick, not instant)
• 1/3 cup unsweetened applesauce
• 1/2 banana, diced
• 1 Tbsp raisins (or dried cranberries)
• 1 Tbsp chopped walnuts (or nut of choice)
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract

 Optional add-ins ~

• chia or flax seeds ~ to sprinkle on
• carob or chocolate chips ~ for a special treat
• cocoa powder ~ to stir in for a hit of chocolate flavor (use with a sweetener)
• maple syrup or honey ~ to drizzle on
• milk of choice ~ for pouring over when serving
• sliced fruit of choice ~ for extra fruitiness

Directions 

Mix all ingredients together in a bowl and let the breakfast cookie dough sit for 10 minutes while you go about your morning routine.  Enjoy as is or get creative with the optional add-ins.  Some days I add milk, other days I add more fruit ~ all depends on my mood.  :)

 

Roy's Deluxe Tomato Soup

We all enjoy Roy's Deluxe Tomato Soup, especially when it's cold outside.  Add a grilled ham and cheese sandwich, and life doesn't get much better.  Roy likes to doctor up a basic can of condensed tomato soup by adding a can of diced stewed tomatoes to it.  He'll use the canned juice from the stewed tomatoes to replace some of the water called for.  (he always adds less water, since he likes his soups thicker)  When I make it, I like to use fire roasted tomatoes and some dried basil, for another layer of flavor.  How do you like your tomato soup?

Official Fish Fingers & Custard Day ~ Who, is with me...

Today is April 3rd, and it's officially ~ Fish Fingers & Custard Day!  I never thought I would be writing about those two items, at least not in the the same sentence...but, here I am.  Maybe you've eaten them yourself, maybe even at the same time.  Chances are, if you have, then you too, are a Whovian and a true fan of the BBC TV show 'Doctor Who', just like us.  :)

A bit of back story:  Last year, J & I discovered the BBC TV show ~ Doctor Who.  We were utterly charmed by the actor Matt Smith, who took over the controls of the TARDIS & became the 11th regeneration of Doctor Who.  As J says, 'It's brilliant!'  (he's picked up that phrase from his English dad)  This, coming from a 8 year old, is high praise indeed.  If you've never seen Doctor Who, (or even if you have) check out this foodie inspired clip from the episode ~ The Eleventh Hour.  This is when the meal ~ Fish Fingers & Custard ~ was invented.  It's one of the funniest food scenes I've ever seen...

I've cooked this unusual food duo and it makes for a surprisingly good meal.  Over here in the US, to us Yanks, Fish Fingers = Fish Sticks. Custard = Pudding, and to me, the custard/pudding becomes a mellow stand-in for tarter sauce...and it really works together!

Since we're on this side of the pond... (ahh...Pond.  Oh, Amy & Rory ~ we MISS YOU!), you could serve it with a traditional English custard mix like ~ Bird's Custard (I happen to keep a container in my pantry, for occasions when I want an English custard), OR you could just use good ol' Jello Brand 'Cook & Serve' Custard, OR just use a vanilla or tapioca pudding cup ~ they would all be good!  So, if you're looking for an unusual, out-of-this-world (or universe) meal, then give it a go.  We enthusiastically give it two-thumbs up, and as you can see from the video clip ~ it's Doctor Who approved!  teehee  :)     

Stuffed Acorn Squash ~ Meatless Monday

I recently had an acorn squash in the kitchen for so long, that the outside of it turned from dark green-black to orange.  Oops!  Since it was such a festive, harvest-fall orange, I decided to give it the Thanksgiving treatment.  (take your inspirations from where ever you find them)  Thanksgiving = Stuffing in my book, so that's what I did.

I loosely followed ~ this recipe.  I used a box stuffing mix (using veggie broth), threw in a cup of thawed, mixed frozen veggies, a few raisins, added a few spoonfuls of cooked lentils, and topped it with a little cheese just before it was due to come out of the oven.  I really enjoyed this meal and think it would be perfect for any vegetarian at a holiday meal... or for your Meatless Monday.