Last night, TJ and I made dinner for the three of us. We made two recipes. The first one was called Beef Tostadas with Pickled Onions. I found it in the July issue of Cooking Light and chose it because TJ likes onions so much. It was relatively easy to make. We made the pickled onions at lunch and let them pickle all afternoon.

To make the pickled onions, combine 1 thinly sliced onion, 1 1/2 cups of cider vinegar, 1/2 cup  of water, and 3-4 tablespoons of sugar in a saucepan over high heat. Bring to a simmer and Cook 2-3 minutes. Remove from heat, and let stand until ready to serve.

In order to make the beef for the tostadas, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 pound of 90% lean ground beef, 1 1/2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of minced garlic, 1/2 teaspoon of paprika, and 1/4 teaspoon salt to pan. Cook 5 minutes or until the meat is browned, stirring to crumble.

When you are ready for dinner, drain onion mixture. Heat corn tortillas in a skillet to soften them up. (Note: we made soft corn tacos instead of tostadas but you can just toast the corn tortillas in order to make tostadas instead.) Top corn tortillas evenly with the beef mixture, the onion mixture, a little bit of sour cream, and a sprinkling of fresh chopped cilantro. Enjoy!

We enjoyed these tacos with some okra that I bought at the grocery store. It was another recipe from the same issue of Cooking Light called Charred Okra with Tomatoes.

Heat a large skillet over high heat. Add 1 tablespoon of olive oil to the pan and swirl to coat. Add 1/2 pound of okra (that has been halved lengthwise) in a single layer. Cook, without stirring, about 3 minutes or until the okra gets charred. Stir the okra. Add 1/2 cup of vertically sliced onion and 3 cloves of thinly sliced garlic and cook for another 2 minutes or until lightly charred. Add 1/2 cup of chopped tomato, 1/4 teaspoon of sugar, and some ground pepper. Cook another minute or until tomatoes start to break down. Remove pan from heat and stir in 1 tablespoon of butter, 2 teaspoons of fresh chopped thyme, 1/2 teaspoon of kosher salt and 1 teaspoon of grated lemon rind. Serve and enjoy! This is a recipe that we are already planning to enjoy again next week since okra is in season!