I am so excited for the holidays! Christmas Eve is only a few days away. I’m done wrapping presents, and I am getting the house in order. I’m looking forward to spending time with family and relaxing a bit too.
On Sunday, I went over to my grandma’s house (we call her Mama) and I learned how to make traditional North German bread called ‘Stuten.’ It’s a yeast bread with butter, golden raisins and traditionally lard. Obviously, I left the lard out. I wrote down all the measurements while we were baking. Now I can make Stuten every Christmas.
The Stuten has just a hint of sweetness and tastes great with a thin layer of butter. I also like to eat it with some thinly sliced Gouda. Mama is a wonderful baker, and she never measures anything. I love her apple cake and gooseberry cake as well. I’ll probably post the recipe, but I want to get Mama’s permission first.
This weekend I am continuing my holiday baking. I want to make a few varieties of Christmas cookies. I’ll probably make some Spritz cookies and maybe try a new recipe. I seem to have misplaced my 1/3 cup dry measuring cup. It’s kind of annoying, because now I have to buy a whole new set.
We’ve experienced some very un-Christmas-like weather in the Chicago area. I still have tons of herbs in my garden. I used a bunch of parsley to make the chimichurri sauce for these avocado tostadas.
I always order the black bean tostadas at Chicago Diner, but this time I made a mental note to figure out how to make them at home. This recipe has a lot of ingredients, but none of the steps are complicated.
The chimichurri sauce is really flavorful. I served it on the side in souffle cups. I think it’s strange that they are called souffle cups. Billy grew up working at his family’s restaurant, and that’s what they called them. Who is baking tiny soufflés in these cups? Anyway, if you want to save time, you could skip the chimichurri sauce and serve the tostadas with your favorite salsa instead.
- 1 cup quinoa
- 2 cups vegetable broth
- 1 onion, sliced
- 1 green pepper, sliced
- 16 ounce can refried black beans
- 1 1/2 teaspoons taco seasoning
- 1/4 head iceberg lettuce, shredded
- 1 tomato, diced
- 1 avocado, sliced
- 6 tostadas
- Chimichurri Sauce (recipe follows)
- Cook quinoa in vegetable broth according to package directions.
- In a pan over medium heat, sauté onion and pepper until tender.
- Meanwhile, in a small saucepan, stir together refried beans and taco seasoning. Cook over medium-low heat, until warmed through.
- To prepare tostadas, top them with refried beans, quinoa, pepper mixture, lettuce, tomato and then avocado. Serve with chimichurri sauce on the side.
Adapted from Epicurious
- 1 cup flat leaf parsley
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup cilantro
- 2 garlic cloves, peeled
- 1/4 teaspoon dried crushed red pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- Process in a food processor or blend in a blender until smooth.