Thursday, September 16, 2010

Tostada and Apple Cobbler

I used to eat tostadas for lunch in the school cafeteria. They were wonderfully greasy, crunchy, and yummy.

Pita bread + tomatoes + spinach leaves + avocado + cilantro + lemon juice/salt/pepper + onion + vegetarian refried beans =

I popped the split pita bread in the oven, heated the beans, shredded some cheddar and pepperjack cheese, and added a blob of Fage 2% Greek Yogurt. The "Ukrainian" arranged this tostada for the photo and told me to tell you (the blog readers) that "the key to making this look nice and yummy is a big glob of Greek yogurt." Thanks, "Ukrainian"!

It certainly LOOKS like a tostada, doesn't it? Don't be surprised, but this Greek yogurt really, really tastes like sour cream. I got mad props for making such a healthy and realistic version of something that otherwise isn't so good for you. =)

This was accompanied by a quick faux apple cobbler that I loosely based on this recipe. It is basically an apple with cinnamon, some oats, brown sugar, and whole wheat flour. I made two ramekins. Overall, it was good, but it needed some more "goop" inside. I think preserves might help...

P.S. I had some more kitchen fun recently and actually have a pretty gnarly cooking post coming up, so be sure to keep checking back!

1 comment:

  1. That glop of yogurt does make it look more photogenic..haha!