Poor little blog: you really get the short end of the stick, don’t you?
What with trying to launch more freelance work, homeschooling my kid, and all the community gardening stuff (e.g. a huge opening day party to plan for next month), dinner has strictly been of the hurry-up-make-food-go-in-mouth-now-and-then-watch-Community variety — which is fine but not of much interest to anyone beyond those actually getting fed.
So, what you’re looking at above are two beloved (if not very attractive) meals I’ve made this week.
First up, pictured on the right, is something I look forward to making every year: corned beef fried rice, based on this recipe. Before making a traditional corned-beef-and-cabbage dinner for St. Patrick’s Day, I pick up an extra head of cabbage as well as a huge corned beef (which is always on sale that week) and then use the leftover corned beef (rather than the canned stuff) and the extra cabbage to make the fried rice. Depending on how salty your corned beef was you may want to skip the soy sauce in the original recipe in favor of rice vinegar, too.
And on the left… a tostada with refried beans. I admit, I am somewhat in love with tostadas of late. They’re like huge unsalted tortilla chips and everything tastes better on them. I am also unequivocally in love with the salad you see perched on top of that tostada, which comes courtesy of Elise at SimplyRecipes.com, and consists of the following: shred half a head of iceberg lettuce and dress it only with vinegar and salt. Seriously. That’s it.
You can be a lettuce snob and try a different lettuce if you want (in fact, that’s actually romaine in my photo) but take my word: it will not be as good. The cool, watery crunch of iceberg is the perfect counterbalance to earthy beans or the umami of ground beef on a tostada.