A Currant Affair

Breakfast (guest appearance by Patrick):

Flaky Currant Scones 

(from Rose Leventhal's The Bread Bible)

As part of Patrick's adventure through baking, he is working his way slowly through The Bread Bible.  The scones were flaky and very tasty, although the currant flavor was somewhat muted.  

Dinner:

Black bean tostadas

(adapted from Cooking Light January 2006)

Salsa: 

1/2 cup chopped avocado

1/2 cup chopped yellow tomato

1 tbsp fresh lime juice

1/2 tsp salt

1/2 tsp cumin

Freshly ground black pepper

Tostadas:

Habanero & lime tortillas (from Trader Joe's)

2 tbsp fresh lime juice

1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp cayenne pepper

15 oz can spicy black beans, drained

1 cup roasted chicken breast, shredded

Grated cheese (I used a blend of Jack & Cheddar)

Shredded lettuce

Sour cream

Combine together avocado, tomato, lime juice, salt, and cumin; add black pepper to taste, set aside.

Broil tortillas for 2 minutes on each side or until just crispy.

Combine 2 tbsp lime juice, cumin, salt, cayenne, and black beans.   Mix with immersion blender until desired consistency.  

Spread 1/2 cup black bean mixture on each tortilla.  Top with 1/4 cup chicken and 3 tbsp cheese mixture.   Broil for 2-3 minutes or until tortillas are just brown on edges.  Top with lettuce, salsa, and sour cream.