On Sunday, after a day of grocery shopping, dog training class and a little unpacking, I took had some quality cooking time.
On the Menu: Seven Layer Tostadas and Stone Fruit Hand Pies – both featuring items from the Farmer’s Market.
Seven Layer Tostadas (from Kalyn’s Kitchen)
Farmer’s Market feature – the onions
1 can (16 oz.) refried pinto beans
1 1/2 cups guacamole
1 cup light sour cream
1/2 tsp. taco Seasoning
1 cup finely grated low-fat cheese
1 cup chopped tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced black olives
6-8 whole wheat flour tortillas, 6 or 8 inch inch size
olive oil for greasing baking sheet, about 1 tsp.
Place a baking sheet inside the oven or toaster oven and let it get hot while you preheat oven to 450F, about 10 minutes. Carefully remove baking sheet, drizzle a tiny bit of olive oil on it and spread around with a paper towel, and put flour tortillas on the baking sheet. Toast tortillas in the oven until they’re crisp and barely starting to brown, turning several times. This will take less than 5 minutes so watch them carefully.
While tortillas are crisping, put the refried beans in a bowl, stir to break them apart, and microwave 2-3 minutes, or until they’re hot. Stir the Taco Seasoning Mix into the sour cream. Chop the onions, slice green onions, and slice the olives (if you didn’t buy a can).
Once everything is ready it’s time to assemble!
Start with the crisped tortilla shell then top with
– A layer of refried beans
– A layer of guacamole
– A layer of seasoned sour cream
– CHEESE (my favorite part!)
– Green onions
My dessert, which was peach cherry hand pies were not so picturesque, but they tasted soooo good! I wonder if it had anything to do with the fact that I made everything by hand and I mean BY HAND – no stand mixer, not even a handheld mixer. Just me and my whisk.
The peaches and cherries were fresh from the Farmer’s Market.
Peach Cherry Hand Pies (from Dash of East)
1/2 cup (1 stick) unsalted butter, softened
4 ounces full-fat cream cheese, softened
1/4 teaspoon salt
1 tablespoon confectioners’ sugar
1 1/2 cups all-purpose flour
1 cup peaches, peeled, pitted and cut into bite size chunks
1 cup plums, peeled, pitted and cut into bite size chunks (optional, otherwise use a total of 2 cups peaches)
1 cup cherries, pitted and cut in half
1/3 cup granulated sugar
Juice from 1 lemon
2 tablespoons cornstarch
1/4 teaspoon vanilla extract
1/2 teaspoon nutmeg
Confectioners’ sugar (optional)
To make the crust: With a stand mixer, combine the butter, cream cheese and salt in the bowl of the mixer fitted with the flat beater attachment. Blend for about a minute on medium-low speed. Then in portions, add the confectioners’ sugar and 1/2 cup flour. Blend on low speed until the flour is incorporated. Then add another 1/2 cup flour, blend till incorporated. And then add the remaining flour and blend till incorporated.
Remove the dough from the bowl and place on a lightly floured surface. Knead the dough 2-3 times and divide into 4 roughly equal pieces. Roll each piece into a ball and then flatten into a disk about 3/4″ thick. Wrap in plastic wrap and refrigerate for about 1 hour.
To make the filling: Combine the peaches, plums, cherries and sugar in a medium saucepan and bring to a boil. Then turn down heat and let simmer for about 3 minutes. As the filling heats, combine the lemon juice and cornstarch in a small mixing bowl. Then add the cornstarch mixture to the saucepan and stir into the fruit mixture. Let cook on medium heat for about 2 minutes. Then remove the saucepan from the heat. Add the vanilla and nutmeg to the fruit mixture and stir to combine. Set aside to cool.
Preheat the oven to 400˚F.
Remove the dough from the fridge and working with one piece at a time, roll into an approximate 8 inch circle on either a sheet of wax paper or use the plastic wrap that it was in the fridge in. Spoon about 1/4 of the fruit mixture onto half of the dough circle, leaving about 3/4 inch border along the edge. Fold the empty half of the dough over the filling and then pinch the edges together. I used a fork to make a simple border along the edge. Repeat to make a total of 4 half moon pies.
Place the pies on a parchment paper lined cookie sheet, brush the top of the pies with milk and then sprinkle with sugar. Then poke the surface of each pie with a fork or toothpick to make steam vents.
Place the pies in the center rack of the oven and bake for 10 minutes, then reduce the heat to 375˚F and bake for another 20 minutes. Then rotate the cookie sheet 180˚ so that the front is now facing the back of the oven and bake for 10 more minutes.
Remove the pies from the oven and let cool on a wire rack, sprinkle with confectioners’ sugar if you wish, serve warm and enjoy!
I’ll have to try these a couple more times to see if I can master filling the crust without getting it all over.