After the enchiladas, I had left-overs of everything except the chicken and the slaw. What better way to utilize everything than to make nachos. I cut the tortillas into pie-shaped wedges, fried them in a little canola oil and then topped them with the leftovers. It hardly felt recycled.Labels: food waste, recycling
posted by Julia at
8:59 PM
Growing vegetables in my tiny backyard in Cambridge, MA. Cooking, eating and sharing with friends, family and neighbors.
I received my professional training as a chef at the California Culinary Academy in San Francisco, and expanded my education with cooking classes in Indonesia, Thailand, Mexico, China and Vietnam. After working in restaurants in San Francisco, DC and Boston, I started my own business leading Interactive Cooking parties and corporate team-building events through cooking. I play in my garden whenever possible – growing as much produce as my little back yard will yield. And when I need a real “farm-fix,” I visit Even’ Star Organic Farm in Southern Maryland. They usually put me to work harvesting okra, gathering eggs or cooking the staff meal. And every once in a while, I help with a turkey, chicken or pig “matanza”.
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3 Comments:
mmm. once of my favorite parts of mexican food is leftovers for nachos!! looks so yummy :)
By
Heather, At
May 25, 2009 9:35 PM
"Recycling" is in! You're a green cook!
By
T.W. Barritt at Culinary Types, At
May 26, 2009 5:28 AM
What a great idea! I'm sure it was delicious!
By
noble pig, At
May 26, 2009 3:39 PM
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