Saturday, February 9, 2008

A Satisfying Meal !

Tostada Supper

I was craving pico de gallo and refried beans. I love making the pico de gallo! It means, in Spanish, "beak of the rooster" because the onions and tomatoes are chopped up in uniI could eat them every day and not get tired of them! By the way, I wanted to order a T-shirt that said "I Love Beans". My husband said he would wear a T shirt that said "I Love Bean-O". If any of you suffer from gas from beans and haven't tried Bean-O yet..please do! It works!

Basic Pico de Gallo

5 ripe roma tomatoes, diced
1/2 large white onion, diced
(you can use yellow onion or sweet onion if you want)
2 cloves garlic, minced fine
3/4 bunch cilantro, chopped
Remove long stems first, and leave the stems that is closer to the leaf. The stems are tender, so you can cut them up with theleaf.
1 lime, juiced
1/2 medium to small size jalepeno pepper, seeded and ribs removed, chopped as fine as you can.
Twist of black pepper put all ingredients in your favorite bowl and set on the table. Put spoon in so those around the table can serve themselves.

We had whole wheat tortillas that I crisped up in my iron skillet, one at a time. I had a thin layer of olive oil in the pan and I used medium heat. I cooked the tortlla on both sides. Sometimes, they puff is fun to watch!

I opened a can of Rosarita refried beans and heated them in a small saucepan.

So...we spread the beans on the tortillas and topped them with the pico de gallo. Voila! Supper! Notice we did not use grated cheddar cheese. We are phasing cheese out of our diet...only have it once in a while (Why? High fat!... and the dairy industry uses hormones and this is not good to ingest if you want to fight the cancer you have or prevent getting cancer.) These tostadas were fine without it. In restrospect, it would have been fun to have a little crumbled queso fresca on them. That is fresh white Mexican cheese.