it’s always raining on my parade

dinner was supposed to be prepared on the grill but it was windy and rainy (again). so i dragged out my pots and pans and warmed the oven and things still turned out well. plus it was a rachael ray recipe and we all know i have a real aversion to following those exactly as written anyway. bottom line: dinner was still delicious. now i don’t normally do two meat-free dishes in a row (i try to separate them by a day or two at least) but sometimes when i make the weekly menus i’ve got my eye on food network or cooking channel and i don’t pay attention to my ordering process. especially so now that i’ve discovered cooking channel is playing nigella lawson’s shows. and can we just stop a moment and give nigella some appreciation for being the totally gorgeous babe that she is? she keeps inching her way to the top of my list of girl crushes. yeah, that’s right zooey deschanel. you’re dangerously close to being replaced. i hope you’re happy. (no, really i do, call me. please.)

hello, gorgeous.

anyway, so lately all i want to eat is tacos or anything tex-mexish and since we had tacos on saturday, i was thinking beef or chicken tostadas. but since said grill was out of commission i stuck to the meat-free element of rachael’s dish. it was pretty nice, especially with some chopped chile’s mixed in. add corn, refried beans, cheese, and a hot, crispy fried tortilla and you’ve got a good meal on your hands.

Roasted Corn Tostadas
recipe adapted from the June issue of Every Day With Rachael Ray

You need:

corn tortillas
oil for frying
olive oil
corn kernels shaved off a couple medium to large cobs of corn (hold your shucked corn in a deep, large bowl and remove the kernels by cutting downwards with a sharp knife. you’ll catch all the kernels in the bowl if you use a big one, instead of having to pick them up off the counter and floor. trust me on this.)
diced white onion
a jalapeno or serrano, deseeded, de veined, chopped finely
a garlic clove, minced
refried beans
shredded pepper jack cheese
more diced onion, tomato, chopped cilantro, avocado slices, pickled jalapenos, and  lime wedges for dressing the tostada

heat your oil in a large pan. slip your tortillas into the hot oil one at a time with tongs and let them fry until golden brown on both sides. drain and keep them in a low temperature oven to keep warm. heat up about a Tablespoon of olive oil in another large pan. add the diced onion and chile into the pan and saute until the onion has softened. add in the garlic and cook for like, 30 seconds. add in the corn. stir in some salt and pepper. cook all this together until the corn starts to brown a bit. to assemble, smear some refried beans onto the tostada shells. sprinkle some cheese on top. spoon your corn mixture on top of that. top with diced onion, tomato,cilantro, lime juice, avocado slices and some pickled jalapeno if you want.

the original recipe is linked up there. mine looks nothing like hers. so if you want to try both and see which one you like better, go for it.

cooking music: Bishop Allen, specifically the song “Rain”

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