So last week we produced some tasty tostadas topped with black beans and a pepper medley. The pepper medley is pretty simple. All you have to do is dice up an onion, 2 cloves garlic and ½ red, yellow and green pepper. Start by frying your onion in a little oil with the garlic until they turn translucent. Add ½ tsp salt and a pinch of black pepper. Then add 2 tsp of chili powder, 1 tsp cumin and 1 tsp oregano. Stir and fry for another minute, then add the peppers. Cook until tender and taste to see if you want to adjust the seasoning. It is just that easy.
Along with the tostada we served a very successful strawberry shortcake. I hope everyone enjoyed it as much as I enjoyed making it. Shortcake is something that really reminds me of childhood, so I was tickled to make it.
3 pints fresh strawberries
1/2 cup white sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/3 cup shortening
1 egg or egg replacer
2/3 cup milk/soymilk
2 cups whipped heavy cream or non-dairy oil whipped product from provigo
1.Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
2.Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
3.In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
4.Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
5.Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.