Satisfying and simple, this Southwestern-themed dish has the bonus of being gluten free. (Courtesy of Bruce Wolf)

Kitchen Kush: Huevos tostadas (GF recipe)

We got some unexpected gluten-free company the other night. Normally, I have a gluten-free sign with a line through it posted in front of my house but I had taken it down to polish it! JK.

So, here they were, and they were starving, and I needed to feed them pronto. I didn’t like the way one of them was eyeing my little dog. I went through the fridge and came up with a pretty damn fine meal, if I do say so myself. I decided to go the Mexican route, one of the easier cuisines to do without gluten, and many of the ingredients are staples in our “filthy with gluten” kitchen.

Since they were open to getting pretty toasted, I felt relaxed about the dose I was serving them. Now, they did not drive to my house, they walked, and they both use marijuana for different health issues, so it was all totally legit. And this dish turned out so good, I made it again last night just for us.

Dessert ideas: Popcorn Bars, Blondies, Sour Cream Coffee Cake, GF Zucchini Bread

Tostadas with shredded cabbage, cilantro and, of course, an egg

Serves 2

2 tablespoons canna-olive oil

1 medium onion, thinly sliced

1 cup shredded cabbage

½ cup thinly sliced celery

Sprigs of fresh thyme

1½ cups cooked rice, kept warm

¼ cup fresh cilantro, chopped

1 tablespoon canna-olive oil or plain olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

Salt and pepper

4 corn tostada shells, gluten free, available in supermarkets

2 large eggs

2-3 tablespoons grated dry Mexican cheese (I like anejo, but you can use Romano)

Salt and pepper to taste

Hot sauce to taste


1. In a large skillet heat the 2 tablespoons of canna-olive oil. Sauté the onions until tender and golden, 7-9 minutes. Add the cabbage, celery and thyme, and sauté until tender, 5-6 minutes.

2. In a small bowl combine the rice, cilantro, 1 tablespoon of oil, chili, cumin powder and salt and pepper. Keep warm.

3. Place two tostada shells on each plate. Divide the rice on top of the tostadas.

4. Divide the cabbage mixture between the plates, piling it on top.

5. Use the same skillet you used to sauté the vegetables, no need to clean. If there is still oil in the pan, fry the eggs in that, if not, add a couple of teaspoons more.

6. Place a fried egg on top of the vegetables and sprinkle with the cheese. Serve with the hot sauce, spice things up.