Avocado Toasts with Roasted Tomatoes and Hummus

Avocado Toasts with Roasted Tomatoes and Hummus

Serves: 6-8
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:

6-8 slices bread, cut into squares or circles and toasted
3-4 plum tomatoes, cut in half and seeded
3 avocados, pitted and mashed
1 small container regular hummus
Salt and pepper
Balsamic vinegar
Olive oil

Preparation:

1. To prepare tomatoes, spread on baking sheet, open side up. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Roast in oven at 450 degrees for 25 minutes, or until tomatoes begin to caramelize.

2. Spread a thin layer of hummus on toasts, add avocado and top with a tomato.

Recipe adapted from Eat, Live, Run.

I planned on making these for a picnic pot luck for school but since I had to buy $600 worth of food at Costco that day for the picnic and make sure everything was prepped, I didn’t have time. So I made them this weekend instead. I was very intrigued by the roasted tomatoes and they ended up being delicious! The toasts were great. The creaminess of the avocado and hummus were a nice contrast to the bite and sourness of the tomatoes. The ones I made were a little big as finger foods and needed either a big hand or a fork, but I used them as a side anyway. I made all the tomatoes I had and therefore had a lot left over so I mixed them with chicken that I marinated in balsamic. Very tasty and great for a party! Don’t forget to check out How to Treat Your Avocados with Respect to make sure you know what to do with the avocados.

Taco!

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Don’t Look Back (Taco Bar): A Review

Bean, Rajas and Chicken Tacos

Where: Don’t Look Back (W. Cary St., Richmond)
What: Tacos
Number of People: 2
Total Cost: $50
Rating: 4 of 5 stars

Adam and I heard of a new place in Cary Town that was the result of Nate’s Taco Truck, which was a big hitter on VCU’s campus for a while. We knew it had a strange name and it turns out we were right. It also turns out that the people who said the tacos were amazing were also right. The tacos were delicious. There are a variety of options on the menu, including vegetarian. They had all the basics, chicken, shredded beef, fish, carnitas and some nice additions such as bean, peppers, soy, and chorizo. They also had burritos, tostadas and the like. We tried a chicken, shredded beef, bean, peppers (Rajas), fish and chorizo with some guacamole on the side. Each taco is $3 and can be served traditionally (onions, cilantro and lime) or gringo (sour cream, cheese, salsa, lettuce) and either with corn or flour tortillas. We had corn on everything except the bean and mixed up the styles depending on the filling.

Tacos!

My favorite was definitely the fish taco. The fish was delicious and the cabbage slaw and sauce were just how I remember fish tacos. All of the others were also delicious. I definitely prefer traditional style because it’s simple and let’s the flavors show. Plus I’m a bit of a snob and want them to be as authentic as possible. The guacamole was also good and I’m picky about my guacamole.

I would definitely recommend this place to any one looking for a good, upscale Mexican restaurant in Richmond. The atmosphere was very modern with loud music in a tight space with TVs playing various shows and sports. They had a good beer selection and we hit at happy hour. The service was pretty good but not perfect, hence a missing star. I will certainly be going back in the future and taking a lot of friends.

Fish Taco

Beef Carnitas Tacos

Beef Carnitas Taco

Serves: 8
Prep Time: 5 minutes
Cook Time: 6-8 hours

Ingredients:

2-3 lbs beef (Boston butt/shoulder)
1 yellow onions, diced
2 cloves garlic, chopped
1 can diced tomatoes
1 tbs cumin
2 tsp chili powder
2 tsp garlic powder
1/2 tsp salt
1 tbs agave (or honey)
Juice of 1 lime
2 tbs orange juice
1/2 cup BBQ sauce

Preparation:

1. Combine all ingredients except meat in a crock pot and stir. Add meat and cook for 6-8 hours. Turn meat half way through cooking.

2. Take meat out of crock pot and shred. Return to juices and let soak before serving.

3. Serve hot with tortillas, sour cream, Steph’s Guacamole, cheese and everything else!

Recipe adapted from Life as a Plate.

Another “because I have stuff for it” meal. Boston butts are not usually in my grocery store and not only did they have it this week but it was also on sale! I’ve already made BBQ and wanted to try something different and I also had avocados so ta da, Carnitas! I found this recipe online and it’s very good. It’s not too spicy, which is good for me but you could certainly add more chili powder or even some peppers for some more heat. I served it with store-bought tortillas, cilantro-lime rice (I added cilantro and lime juice to rice when it was almost done cooking), homemade guacamole and sour cream. I also found Queso Fresco and it was a great addition. I do love Carnitas and this fed my craving while using what I had in the house and feeding me for at least a week!

Taco!

My First Blog Award! 7×7

Yay! I was nominated yesterday for my first blog award! I’ll admit. I cheated a little since the person who nominated me is my boyfriend, but he also legitimately loves my blog as well as me. Probably mostly because he gets to eat all the food I cook. But I digress!

Here are the rules for receiving the award:

1. Thank the person who gave it to you.

2. Share seven random facts about yourself.

3. Share seven of your worthy posts under the following headers: Most Beautiful Piece, Most Helpful, Most Popular, Most Controversial, Most Surprisingly Successful, Most Underrated and Most Pride Worthy.

4. Nominate seven other bloggers and notify them.

So here we go!

1. I was nominated for this award by my amazing, awesome and talented boyfriend Adam over at Eat, Sleep, Television. Adam is a movie and tv fanatic and is also excellent at breaking episodes and movies down and just telling you how he feels. He has done some excellent reviews and even though I don’t always agree with him (Avatar ROCKS!), I love his style and ability to see things others cannot. His dream in life is to become a critic so go help him out. It will be a win-win situation.

2. Seven Random Facts… Alrighty then.

  1. I don’t like crunchy desserts. My cookies will be doughy, Bob Darn It!
  2. I have an obsession with shoes. And purses. And clothes. And shopping in general.
  3. I wear a shower cap. Curly girls represent!
  4. I’m related to Stonewall Jackson by marriage.
  5. My mother is Anne Rice.
  6. I LOVE Hello Kitty. Like seriously. LOVE.
  7. The story behind Basmati Taco, the name. My last name is Rice. Once day my friend and I were signing up for online dating (and it worked out well I must say) and it is ridiculously hard to come up with screen names for these things. My friend suggested something rice related and we came up with Basmati. Well, that was already taken and the site recommended trying Basmati_Taco. And there you have it. I actually have never had a Basmati Taco but it will happen someday. Indian-style tacos here I come!

3. My posts:

4. And the nominees are:

  1. Journey Too
  2. Going Dutch
  3. Cloud of Lace
  4. Danny’s Kitchen
  5. Lauren’s Road Less Traveled
  6. Assia’s Kaleidoscope
  7. A Teaspoon Of Tumeric

And there you have it! Thanks so much to Adam and to all my readers!

Taco!

How To Treat Your Avocados With Respect

This is a How-To for avocados. I have discovered moving from the West to East coast that people who live where avocados do not grow are much less inclined to know how to take care of them. Treating an avocado, like a significant other, with respect is important if you want better results. Here are some tips from a Californian on how to treat your avocados.

Steph's Guacamole

Tips:

1. When purchasing avocados, buy not so ripe ones. You want an avocado with less experience. You can tell how ripe an avocado is by pushing gently near the stem area. The softer the area, the more ripe the avocado is.

2. Help your avocados ripen by placing them in a paper bag and in an area that gets some sun during the day, such as a window sill. Make sure to tell your avocado how awesome it is every now and then.

3. Leave the avocados in the bag for a day or two (or a few depending on how much sun, etc.) until the area around the stem is soft but not mushy. When you peel the avocado the inside should be green. A little brown is ok. We all have a little spots here and there.

4. To peel an avocado, run a knife through the avocado and around the pit, then twist a little and pull the two halves apart. To pit an avocado, hit the pit with a knife, twist and pull. The pit should come right out. I don’t have any relationship puns for this one.

5. Use a spoon to get the good stuff out. Don’t be afraid to scrape the inside. The peel will stand up to a spoon, and so will an ego.

You can use avocados for a whole lot of stuff, including Steph’s Guacamole, vegan chocolate cream pie (I WILL make this some day) and a myriad of other dishes. Or just sprinkle on some salt and snack away. Avocados are an amazing food and I look forward to the day I can walk outside and pick an avocado right out of the tree. Ah, the good life.

Steph’s Guacamole (with Chicken and Black Beans)

Steph’s Guacamole

Serves 4

Total Time: 10 minutes

Ingredients:

For Guacamole:

4 Hass avocados

1 medium yellow onion, diced

1 large tomato (or about 3 smaller tomatoes), diced

1 – 2 limes

1/2 tsp chili powder

Salt to taste

Hand full of cilantro (optional)

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