Posted on July 1, 2013
I love this version of huevos rancheros! I made it on Sunday for brunch. The recipe is simple and delicious! I prefer to substitute the corn tortillas in the original recipe for whole wheat English muffins. I also omit the bacon (since I don’t eat meat). The original recipe is from a book, The Sprouted Kitchen, by Sara Fote that was given to me as a Christmas present. Hope you enjoy this tasty meal as much as I do!
Black Bean Mash
2 cups cooked black beans
1/4 to 1/2 cup sour cream
2 green onions
1 teaspoon ground cumin
1/2 teaspoon sea salt
1 teaspoon freshly ground pepper
4 slices cooked bacon, chopped (optional)
8 small corn tortillas (or whole wheat English muffin)
Olive oil for brushing
1 tablespoon coconut oil or unsalted butter
1 cup shredded white Cheddar cheese
2 avocados, peeled and thinly sliced
1/3 cup chopped fresh cilantro
1 lime, in wedges
Heat beans in a saucepan over medium heat and warm through. Add 1/4 cup water, 1/4 cup of sour cream, the green onions, cumin, salt and pepper. Mash with a fork until coarsely mashed and not entirely smooth. Add in bacon if desired. Set aside.
Preheat the oven to 400 degrees. Brush tortillas with olive oil and lay them on a baking sheet. Bake until just browned, 6 to 8 minutes. Remove from oven and set aside. (Here I prefer to make a toasted wheat English muffin and slather with butter instead of the tortillas…)
In a large frying pan heat coconut oil, or butter ( I use butter to cook everything!!) over medium heat. Cook eggs sunny-side up. Build the tostadas by placing the bean mash, 1 egg, some shredded cheese, the avocado and cilantro on top of the tortilla or English muffin. Serve with a lime wedge and hot sauce. Yum!
Posted on June 28, 2013
We are working on a kitchen and bath renovation in Hull, MA and after visiting the site I can’t help but be inspired by the beauty of the surrounding landscape. The house is sitting on the end of a peninsula and the view is simply breath-taking. It is as if you are standing on the ocean! One of the fun details the client suggested was making one of the base cabinets in the kitchen moveable to act as an additional server during large family gatherings. The base cabinet appears to be part of a long run of cabinetry when in place, but can be pulled-out from the run and moved about the room to provide a serving and cutting board that can be brought right up to the table! Quite clever! The cabinet is positioned on casters and has a built-in walnut cutting board that will be mounted to the top. The pictures below show the cabinetry installation in progress and the spectacular view (which I couldn’t leave out!). We can’t wait to see the finished design and the moveable base cabinet in action!
Posted on June 4, 2013
I was excited to check out a flooring event hosted at the Isabella Stewart Gardner Museum in Boston on May 21st…not only did I find some cool flooring materials, but also was able to finally check out the new wing of the museum designed by Renzo Piano!
The courtyard in the museum is stunning!! I feel like I am back in Venice!
Love this new ceramic tile by Emil! it looks just like wood! Great for baths and kitchens…
Posted on May 16, 2013
Marlene MacDonald Ketchen, founder and President of The Cabinetry Kitchen & Bath Design Studio, has been named to the Board of Directors of a national buying group, BKBG (Bath & Kitchen Buying Group).
In this role, she will assist in working with the national organization, whose membership includes more than 230 kitchen and bath dealers from across the United States, in helping shape its direction and increasing its membership.
BKBG has headquarters in Houston, TX and recently hosted its annual conference in Denver, CO. The organization seeks to help members and vendors improve their efficiency, product selection and pricing through volume purchasing. The Bath and Kitchen Buying Group is the connection between its members and the leading manufacturers and suppliers in the industry.