What's REALLY cooking?
  Fidellos Tostadas revisited
Last night I made Fidellos Tostados again (since it's my son's favorite and he's was back after being away for a few days). This time I added frozen peas before I simmered (my daughter wasn't home, so peas were OK), and I also added 2 tsp. of minced garlic and 1/2 tsp. of basil at the same time that I put in the oregano and thyme. It was a little bland overall, I thought, but not bad. (strange, considering it had more spices this time) My wife an I agreed it needed more diced tomatoes (since they really add a nice flavor), and I may try using less pasta next time just to concentrate the existing flavors a bit. For future reference, this dish is much better with chicken breast than with ground chicken, but that's all I had available.
 
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Our children are allergic to nuts, eggs, milk, soy, peas, lentils, strawberries, sesame, kiwis, cherries, and chick peas. After cooking the same few dinners over and over, we got fed up and needed a change. I’ve decided to really learn to cook, and to share what I learn here. As I find recipes and adapt them to our allergy situation, I’ll share what works (and what doesn’t). If you have food allergic children and need ideas for new things to feed them, or just want some simple new recipes to try, I think you’ll find some here.

Please remember to check all product ingredient listings carefully when avoiding allergens.

You can contact me at patrick.dylan [at] gmail [dot] com.