We have started making it an open invitation to some of our friends for dinner on Thursday night. I have the time to cook and they have the money to buy wine.
This week I went with Black Bean Tostadas with Cherry Tomato Salsa which is one of our favorites from Berley's Fresh Food Fast. I pared this with Mexican Lime Cumin Slaw. I found the slaw recipe on Culinate.com where I believe it is credited to Moosewood.
Jan and I really enjoyed this meal. Matt ended up with a bite that was too spicy and ruined the meal for him. I would definitely make this meal again and serve it to anyone. I will watch that spice level next time. It is a great mix of flavors, textures, and temperatures that satisfy like a much richer meal.
Jan and I had this meal pared with a Spanish red wine. I am going to have to remember to make a note or photo on the wines in the future. Matt opted for beer.
Here are the modifications I made mostly due to limited provisions.
Salsa:
used half a regular onion
served cilantro on the side (out of courtsey for our guest)
used only 1 lime
added one avocado
Tostadas:
used whole wheat tortillas to make the tostadas
did not use sour cream
I think the avocado in the salsa helps take the place of the fat that would have been found in the sour cream.
Slaw:
I made about a double recipe based on the cabbage I had
I used the zest of the lime that went in the salsa
I made a mixture of half lemon juice and half orange juice to replace the lime juice
I added some green pepper and a chopped chipotle in adobo sauce in place of fresh hot pepper
The pictures on this post and the last were just done with the camera flash and little staging.
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