Cookin' in Coatepec

Whole Wheat Cinnamon Cookies

2011-06-26T13:31:00.000-07:00

I haven't made cookies in YEARS!! Since I began a high-raw diet high in fresh fruit, I naturally indulge less in baked sweets. But I do enjoy them from time to time. Especially making them and sharing with friends.

I was craving cinnamon so googled "whole wheat cinnamon cookies" since I intentionally don't have any white flour in the house. I found this recipe. I modified it to make it even healthier and with Marga's help, baked some fab cookies!

Whole Wheat Cinnamon Sugar Cookies

1 c. muscovado sugar
1 t. baking powder
1/2 t. salt
1/2 t. baking soda
1/2 t. nutmeg
1/2 cup softened coconut oil
3 T. milk
1 T. orange rind
1 t. vanilla extract
1 egg, beaten
2 c. whole wheat flour
2 T. organic white sugar
1/2 t. cinnamon

In a large bowl, combine the muscovado sugar, baking powder, salt, soda, nutmeg, coco oil, milk, orange rind, vanilla, and egg. Blend well. Stir in flour. Cover and chill for 30 to 60 minutes.

On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with floured cutters. Place on ungreased cookie sheets, 2 inches apart.

Combine the 2 T. sugar and cinnamon. Sprinkle over cookies.

Bake cookies at 375 degrees for 8 to 10 minutes, or until lightly golden brown. Let stand one minute. Remove from cookie sheets and cool.

Makes about 36 cookies.

Vegan Banana Nut Muffins

2010-12-15T10:14:00.000-08:00

I got a real hankerin for some warm & sweet comfort food during these cool December days. As luck would have it, I came across this recipe yesterday during one of my frequent recipe browsing jaunts: Vegan Banana Muffins

It seemed fairly simple, and I had the ingredients on hand. Of course, I tweaked the recipe :P

Vegan Banana Nut Muffins

4 ripe bananas

1/2 c. brown sugar

1/2 c. coconut oil

1 t. vanilla extract

1 t. cinnamon

3/4 t. cardamom powder

1/8 t. clove powder

3/4 t. salt

1 c. whole wheat flour

1 1/2 c. whole wheat pastry flour

1 t. baking powder

1 t. baking soda

1/2 c. chopped nuts

1/2 c. chocolate chips (optional)

Preheat oven to 350°F

Grease or place liners in tin for 12 muffins.

Mash bananas in a bowl.

Add oil, sugar, salt, vanilla, cinnamon, clove, & cardamon and mix.

Sift flours, baking powder, and baking soda together. Add to the banana mixture. Mix well.

Stir in the nuts and chocolate chips.

Spoon into muffin tins and bake for 20-25 minutes until muffins are done and slightly browned on top.

In my opinion, they came out really nice. Soft, cake-like texture with the spices adding a zippy flavor. The nuts and choco chips gave it a satisfying crunch. YUM!!

Italian: Pasta w/ faux Alfredo Sauce

2010-12-03T09:28:00.000-08:00

I am not a vegan although I do try to keep my consumption of dairy to a minimum. My sister, who is a vegan, recently raved about a vegan alfredo pasta sauce she had that was made with cauliflower. I googled "cauliflower pasta sauce" and found a simple recipe that I had to try.

Cauliflower Pasta Sauce

Recipe courtesy of Josh Lerner at LinesofLight.net

1 head cauliflower, broken into large pieces
10 cloves garlic, minced
1 large onion, chopped
1 1/2 t. salt
1/2 t. black pepper
1-2 cups vegetable stock
1-2 T. ghee or butter or vegan margarine
1-2 T. olive oil

freshly grated parmesan cheese

1/4 c. chopped parsley

1/4 c. breadcrumbs

Steam the cauliflower pieces for 10 minutes, or until soft.

Heat the oil and ghee in a frying pan and saute the onion for 2 min.

Add the garlic and saute for another 2 minutes, or until lightly browned.

Add the salt and pepper, stir, and saute for another minute.

Remove from the heat.

Blend the cauliflower, onion and garlic mixture, and 1 cup vegetable stock in a blender or food processor until smooth.

Add more vegetable stock and continue blending until the sauce is the desired consistency.

Serve over Italian pasta - highly textured pasta with lots of nooks and crannies works best, to catch the sauce. Top with breadcrumbs, parmesan cheese, and fresh parsley.

************************************************************

I, of course, added sauteed veggies (spinach, crimini mushrooms, & red bell pepper) to this dish as well. It was super delish!!

Crockpot Veggie Lentil Soup

2010-11-25T10:03:00.000-08:00

Soups are the perfect fall meal. And super easy made in a crockpot. This veggie lentil soup is perfect served with whole grain bread.

Veggie Lentil Soup

1 cup dry lentils

4 cups water or veggie broth

1 onion, chopped

2 cloves garlic, minced

1 (14.5 ounce) can crushed tomatoes

2-3 baby potatoes, cut into 1" chunks

1 carrot, diced

2 stalks celery, chopped

1/4 t. ground oregano

1/2 t. ground thyme

1 t. dried basil

1/2 t. cumin

1 bay leaf

1/8 t. black pepper

2 t. Spike

Juice of 1 small lime

Add the lentils, water or broth, spices, onion, and garlic to the crockpot and cook on low overnight.

The next morning, add the crushed tomatoes, potatoes, celery, & carrot. Slow cook for another 5-6 hours.

Stir in the lime juice before serving.

Italian: Pita pizzas

2010-11-23T19:12:00.000-08:00

Pizza is an all time, all around favorite. Everyone who eats with me are always happy to have a pizza night. I won't deny it, I get hit with the pizza cravings every month or so and homemade pizzas are the way I get my fix. I like to make 'em from scratch- from the whole wheat crust to the herb-rich tomato sauce. And in a future post, I'll share this time-consuming endeavor. Sometimes, though, I just want a quick fix and skip the homemade crust altogether. Instead, I use locally made whole grain pita bread for the crust and make a shortcut pizza sauce.

Shortcut (No-Cook) Pizza Sauce (for 3-4 pita pizzas)

16 oz can of tomato puree

1 t. garlic powder

1 t. onion powder

1 t. Italian seasoning

1/2 t. dried basil

1/8 t. black pepper

1/8 t. dried red chili flakes

1/2 t. Spike all-purpose seasoning

Blend all ingredients, pour into a sealable container, and store in the fridge overnight to let the flavors marry.

Pita Pizzas

3-4 pita rounds (lightly brushed with olive oil on one side)

1 batch Shortcut Pizza Sauce

2-3 c. grated mozzarella cheese

2-3 c. toppings of your choice (I used portabella mushrooms, purple onion, red bell pepper, and black olives)

Place the pita breads on a pizza pan with the oiled side down.

Spread the sauce on each round.

Sprinkle on a thin layer of cheese.

Sprinkle on the toppings.

Sprinkle on a top layer of cheese.

Bake for 15-20 min (depending on how crispy you like your crust)

Cut & enjoy!! I love to top my pizzas with jalapeños.

Mediterranean: Goat cheese stuffed mushrooms

2010-11-22T19:45:00.000-08:00

Stuffed mushrooms are one of my favorite ways to enjoy mushrooms. They are also a great hit at parties. If you've been to a party at my house, you've probably tried 'em. Over the years, I have experimented with the stuffing, with cheese and without. I have found that a filling with soft goat cheese works the best.

Goat Cheese Stuffed Mushrooms

12 baby bella mushrooms, stems removed & set aside

1/4 c. bread crumbs

1/4 c. goat cheese

6 sundried tomatoes soaked in oil

2 T. chopped toasted almonds

1/4 c. basil leaves

1 small red bell pepper, cored, deseeded, & roughly chopped

1/8 t. black pepper

1/2 t. Spike seasoning or 1/4 t. salt

1 T. balsamic vinegar

1 T. olive oil

Preheat oven to 350°F. Coat an 8x11 baking dish with PAM cooking spray.

Blend all ingredients, except mushroom caps, in a food processor. Don't over process, you want it a bit chunky.

Brush the mushroom caps with olive oil. Stuff each cap with a generous amount of the goat cheese mixture. Place in baking dish.

Bake uncovered for 20 min.

Enjoy!

Asian: Stir-fried chard w/soba & tofu

2010-11-21T15:02:00.000-08:00

This meal has become a favorite of mine likely. Deliciously simple and loaded with nutritious greens and fresh ginger.

Stir-fried chard w/ soba noodles & tofu

1 t. toasted sesame oil
1-2 cloves garlic, minced
1-inch piece ginger, minced
3-4 dashes of black rice or balsamic vinegar
1 medium carrot, cut into slivers
1 head of chard, chopped into thin ribbons
2 servings of soba noodles, pre-cooked and tossed with a splash of sesame oil
2 servings of firm tofu, cubed & stir-fried in sesame oil until browned
1/4 c. chopped green onion
2 T. toasted sesame seeds
fresh squeezed lime juice
Asian hot sauce of your choice

In a wok or large skillet, heat sesame oil over high heat.

Add garlic & ginger, stir fry for about a min adding a dash of vinegar when it begins to stick.

Add the carrot and a couple of dashes of vinegar, stir-fry for 2 min.

Next add the chard and a few splashes of tamari. Cook for 1-2 min.

Reduce the heat to medium and add the pre-cooked tofu & soba noodles. Splash in a little more tamari.

Toss everything together and stir until the noodles are well heated.

Serve hot. Garnish with green onion, sesame seeds, a touch of lime juice, and hot sauce for an extra kick!

Chocolate Mousse Pie (Vegan)

2010-11-20T16:26:00.000-08:00

This is my favorite chocolate pie recipe that always gets the response "Really, this has avocado in it?" So rich & decadent yet simple.

Chocolate Mousse Pie

2 ripe medium avocados

3 cups of dark chocolate chips
1 t. vanilla extract
2-3 T. apple juice (depending on the size of the avos)
1 prepared chocolate or plain graham cracker crust

1. Melt the chocolate chips in a double boiler. Stir in the vanilla extract as it melts.
2. Pit & peel the avos and toss into a blender. Add the apple juice.
3. When the chocolate is melted into a silky, clump-free sauce, add it to the blender.
4. Blend the chocolate and avos into a creamy mousse. You can add another spoon of apple juice to help blend if needed.
5. Pour the batter into the crust and evenly distribute with a spatula.
6. At this point, you can add a topping of your choice. (chopped nuts or fresh fruit like sliced strawberries/raspberries/blueberries or dried coconut shreds or fruit jam)
7. Refrigerate the pie overnight and VOILA!! You have a luscious pie to serve your dinner guests.

Chocolate Almond Pie w/ almond extract

Chocolate Pomegranate Pie

I find that both kids & adults really enjoy this pie. A real crowd-pleaser :)

Ethnic groceries & specialty items

2010-07-18T12:44:00.000-07:00

In the U.S., I was able to buy ethnic goods and specialty items quite easily. Within a 5 mile radius of my home, there was a Vietnamese grocery store, an Indian store, and my favorite, Whole Foods. Here in Mexico, the goods I need to create culinary magic are hard to come by. While Mexico city is a major international hub and most things can be acquired there, it's too far from us and my condition prohibits me from traveling. So the solution has been ordering from internet stores and having the items ship to our private mailbox in Brownsville, TX. Diego makes border trips 1-2 times a year where he brings everything down by bus. There are a couple of internet stores that have been a godsend for stocking my kitchen with exotic goods:

ImportFood.com

I LOVE this store! I found it when searching for authentic Thai curry pastes as I frequently crave Thai coconut curry veggie dishes. To my delight, not only did they stock a variety of curry pastes at good prices, they also carry brown jasmine rice, black rice vinegar, and an assortment of hard to find spices like kaffir lime leaf powder. Their service is excellent and friendly.

iShopIndian.com

As an Indian woman living in Mexico, I miss easy access to the wide range of Indian spices needed to make scrumptious Indian dishes. Luckily, this store offers all the spices one needs to make authentic Indian food. They also stock a wide variety of chutneys, dried legumes, and brown basmati rice. I definitely had fun shopping at this site and my kitchen is well stocked with Indian goods.

We only eat whole grain products and finding whole grain pasta or brown rice noodles here is nearly impossible. Stores like Amazon.com, LuckyVitamin.com, and VitaCost.com offers these hard to find items. I stocked up on short grain brown rice for sushi as well as brown rice pasta & noodles at the most recent border trip. Thank goodness for the internet!

So with my kitchen well stocked, I am well equipped to continue my international culinary adventures.

Asian Pesto w/ soba

2010-07-17T17:56:00.000-07:00

It's pesto time! I have 3 varieties of basil growing this summer: Italian, Thai, and Mexican. I decided to start with an Asian pesto using Thai basil.

Asian Pesto

1 c. fresh Thai basil leaves
1/2 c. cilantro leaves
1/2 c. mint leaves
2 T. dry-roasted peanuts
1 t. raw sugar
1/2 t. crushed red pepper
1/2 t. dried garlic flakes or 2 cloves garlic
1 T. diced lemongrass (white stems)
1/4 t. kaffir lime leaf powder
1 T. dark sesame oil
1 T. hemp oil
1 T. fish sauce substitute (2 t. tamari + 1 t. lime juice)
1 T. rice wine vinegar

Blend all dry ingredients in a food processor.

Add the oil, fish sauce sub, & rice wine vinegar and process until smooth.

I tossed the pesto with soba noodles, stir-fried tofu, and a sprinkle of toasted sesame seeds. YUM!

Mexican: Mole Plantain Tacos

2010-06-26T19:34:00.000-07:00

Before moving to Coatepec two years ago, I had heard of but never tried mole. Then one day, shortly after we had moved here, we were invited to the home of a local doctor who had given me my initial checkup. We went and his wife had just made a fresh batch of homemade mole. She smeared the thick paste onto a tortilla and offered us a taste. WOW!! Chocolate, spices, & dried peppers all fused to create an explosion of flavor in a single bite. Being the chocophile that I am, I was hooked! And my brain was buzzing with ideas on how to create veggie dishes with the sauce. As luck would have it, a locally owned company called Castizo produces & sells tasty, good quality mole. With an endless supply of mole and some experimenting, I created a winner! Even the locals love this dish.

Mole Plantain Tacos

2-3 ripe plantains, sliced & quartered

1 red bell pepper, cored, deseeded & diced

1/2 bunch cilantro, chopped (stems & leaves)

1/4 c. Spanish green olives, chopped

1/4 c. mole paste

1/4 c. water

Add the cut plantains, bell pepper, olives. & cilantro to a large bowl.

Rinse & drain the black beans. Add to the bowl.

Prepare the mole sauce by blending the mole paste and water. Pour the mole over the plantains & veggies.

Stir well, evenly coating all the ingredients.

Spray an 8x11 baking dish with PAM and empty the contents of the bowl into it.

Cover with foil and bake for 15-20 min. in a 350°F preheated oven.

Remove the foil & let cool for 5 min before serving

Serve with salad, tortillas, guacamole, & salsa.

Have fun making tacos!

Asian: Sweet Chili Lime Veggie Stir-fry

2010-06-25T10:37:00.000-07:00

Making tasty Asian stir-fries are easy when you find quality bottled sauces. In the U.S., I used Annie Chun's or the Whole Foods line of Asian sauces. Lucky for me, Chedraui, the largest Mexican grocery chain store, carries a line of Asian sauces: Teriyaki, Sczechuan, Orange, & Sweet Chili Lime.

Sweet Chili Lime Veggie Stir-fry

1 T. coconut oil

1 small carrot, cut into thin matchsticks

1 medium head of broccoli, cut into florets

1 red bell pepper, cored, seeded, & julienned

1/2 c. pineapple chunks

1/4 c. water chestnuts

4-6 baby corn cut to desired size

1 zucchini or yellow squash, sliced & quartered

1 c. bean sprout

3/4 c. prepared sweet chili lime sauce

1 T. toasted sesame seeds

In a wok or large skillet, heat coconut oil over high heat.

Add the veggies one at a time, stir-frying each for about 2 min.

Add the sweet chili lime sauce, stir to coat all the veggies, and turn off the heat.

Serve with rice and sprinkle sesame seeds on top.

Thai Yellow Curry Noodles

2010-06-23T15:40:00.000-07:00

Thai food for dinner tonight, one of my faves :) I googled Thai yellow curry sauce for inspiration and after reading through a few recipes, I found a helpful idea. Add a pinch of allspice to the sauce. WOW!! What a great tip, the flavor just explodes!

Thai Yellow Curry Noodle Sauce

1 can coconut milk

2 T. Thai yellow curry paste

1/8 t. allspice

1 T. lime juice + 2 T. tamari (fish sauce substitute)

2 T. palm sugar

1/4 c. Thai basil (fresh from my herb garden)

2 T. natural smooth peanut butter

Throw all the ingredients into a blender.

Blend until well combined.

Transfer the sauce into a medium saucepan. Heat on low for 15-20 min, stirring frequently.

Ginger-mushroom stir-fry

1 t. toasted sesame oil

1 small onion, julienned

1 inch piece of ginger, cut into thin slivers

1 orange bell pepper, julienned

2-3 c. mushrooms, chopped to desired size (I used baby portabellas)

1/2 c. snow peas

2 c. bean sprouts

-Heat the sesame oil on high. Add onions, after a minute or so, add the ginger. Stir-fry for another minute.

-Add the snow peas, followed by bell pepper, then mushrooms, cooking each for about 2 min.

-Toss in the bean sprouts, stir-fry for about 30 sec, then turn off the stove.

Serve the veggies & Thai yellow curry sauce with noodles of your choice (rice, soba, etc). I used Eden Spelt Udon.

Mexican: Enchiladas rojas y verdes

2010-06-21T09:04:00.000-07:00

Mari and I had great fun making enchiladas today. It's a dish she is well acquainted with, and she enjoyed learning about veggie fillings instead of the customary chicken or pork. I decided to make two distinct varieties of enchiladas: red and green.

Enchiladas rojas

1 t. olive oil

1 small zucchini, cut into cubes

1 red bell pepper, cut into cubes

1/2 c. of frozen corn

1 c. chopped spinach

1/4 c. chopped cilantro

1 can Rosarita red enchilada sauce, doctored with cumin, chile powder, & cayenne for extra flavor

1 cup of shredded cheese of your choice (I used extra sharp cheddar)

10-12 yellow corn tortillas

1/4 c. sliced black olives

1/4 c. finely chopped green onion

1. Pre-heat the oven to 350°F. Heat the olive oil in a skillet. Add the bell pepper, corn, zucchini, spinach, & cilantro one a time, cooking each for about 2 min. Empty the sauteed veggies into a bowl.

2. Warm up the corn tortillas for rolling. We bought local, handmade corn tortillas- YUM!

3. Prepare an 8x11 baking dish by spraying the inside of the dish with Pam (non-stick spray) and covering the bottom with a thin layer of Rosarita sauce.

4. Spread a spoonful of the Rosarita sauce on a tortilla. Add a tablespoon of veggies at the end of the tortilla, sprinkle cheese atop the veggies, and roll. Place in the baking dish.

5. After the dish is filled with rolled tortillas, pour the sauce over them, covering well. Sprinkle the grated cheese, green onions, and black olives on top. Cover the baking dish with aluminum foil. Bake for 20 min. Take out of the oven, remove the foil, and let cool for 5 min before serving.

Enchiladas verdes

2 cups chopped mushrooms (I used baby portabellas)

1 yellow bell pepper, cut into cubes

1 c. chopped spinach

1/4 c. chopped cilantro

1 jar (or can) of green enchilada sauce

1 cup of shredded cheese of your choice (I used extra sharp cheddar)

8-10 blue corn tortillas

1/4 c. sliced green olives

1/4 c. finely chopped green onion

1. Heat the olive oil in a skillet. Add the bell pepper, mushrooms, spinach, & cilantro one a time, cooking each for about 2 min. Empty the sauteed veggies into a bowl.

2. Warm up the blue corn tortillas for rolling.

3. Prepare an 8x11 baking dish by spraying the inside of the dish with Pam (non-stick spray) and covering the bottom with a thin layer of green sauce.

4. Spread a spoonful of the green sauce on a tortilla. Add a tablespoon of veggies at the end of the tortilla, sprinkle cheese atop the veggies, and roll. Place in the baking dish.

5. After the dish is filled with rolled tortillas, pour the sauce over them, covering well. Sprinkle the grated cheese, green onions, and green olives on top. Cover the baking dish with aluminum foil. Bake for 20 min. Take out of the oven, remove the foil, and let cool for 5 min before serving.

Diego also made crock pot black beans & brown rice while Mari made a simple salad and guacamole to accompany the enchiladas.

Absolutely delicious!!

Enchiladas rojas w/ guacamole salad, brown rice, & black beans

Enchiladas verde w/ guacamole salad, brown rice, & black beans

Indian: Madras Curry Sabzi

2010-06-21T07:32:00.000-07:00

Madras Curry Sabzi

1 T. ghee or vegetable oil
1 onion finely chopped chopped
2 T. finely chopped cilantro stems (leaves removed)
1 inch ginger root finely chopped
1 large garlic clove crushed
1 large tomato finely chopped
1 T. Madras curry powder
1/2 t. sea salt
4-5 c. of chopped veggies of your choice (I used potato, cauliflower, green beans, carrot, & red bell pepper)
1 jar Patak's Madras Cooking Sauce
1/4 c. chopped cilantro leaves

Heat the ghee/oil in a deep skillet. Add the onions & cilantro stems and fry for about 2 min.

Add the ginger & garlic and fry for another 2 min.

Add the tomatoes, curry powder, salt, and Patak's Madras Sauce. Mix well, reduce the heat to low, and cook covered for about 15 min.

Stir in the veggies (I precook the harder veggies) and simmer on low for another 15 min. If you haven't precooked the veggies, then add 1/4 c. water and cook covered for 30 min or until veggies are cooked.

Sprinkle with cilantro & serve with rice.

*******************************************************************

I also made raita to serve with the sabzi. I LOVE raita. It's oh so easy to make and a childhood favorite.

Raita

1 large cucumber, peeled, halved, & deseeded
1 c. plain yogurt
1/2 t. mustard powder
1/8 t. kala namak (black salt)
1/8 t. sea salt

Shred the cucumber with a large grater. Strain excess water from shredded cucumber. Place cucumber in a medium bowl.
Stir in the yogurt & spices. Let sit in the fridge for at least 30 min before serving.

Brown rice, raita, mango chutney, Madras curry sabzi

Japanese: Brown rice sushi

2010-06-15T19:38:00.000-07:00

I truly enjoy brown rice sushi. Their white counterparts just don't cut it for me anymore- less flavorful & satisfying. The trick is in the preparation of the rice which must be nice & sticky but not mushy. This is much tougher to accomplish with brown rice. After much trial & error and pouring through various recipes online, I finally found a recipe that works at GlobalGourmet.

Sushi Rice

Vinegar Sauce (for 3-4 cups cooked short grain brown rice)

2 T. rice vinegar

4 teaspoons sugar

1 heaping teaspoons salt

To make the sauce, combine the vinegar, sugar and salt in a cup, and mix well until the sugar and salt are fully dissolved. The sauce should become clear. You can also warm up the sauce on the stove or in the microwave to more easily dissolve the salt & sugar.

Take the cooked rice and empty into a casserole dish. Avoid digging or scooping the rice out of the cooker, as this will damage some of the grains. It helps, however, to run a rice paddle or spatula around the edges of the cooked rice to loosen it before turning it out of the saucepan. Once it is in the casserole dish, gently break up the mass of rice with a few smooth, straight, slicing motions of your spatula. Pour the Sushi Dressing Sauce slowly over the back of your rice paddle or spatula, moving it to and fro over the rice so that the sauce is evenly sprinkled all over the rice.

Mix the rice to distribute the sauce thoroughly.

To preserve the integrity of the grains and avoid mashing them together, do not use circular stirring motions but instead "slice" the rice at an angle with your paddle or spatula, lifting it and turning it over in sections or chunks.

When the sauce is well distributed, begin to fan the rice while continuing to mix it. (You can do this yourself, but it's much easier to have a helper do the fanning while you do the mixing.) Fanning will cool the rice to a usable temperature and also helps evaporate the excess moisture. The sugar will give the grains an appealing gloss, which is an essential characteristic of good sushi rice.

Moisten and wring out a fine cotton cloth such as a thin dish towel or cloth napkin and place it on top of the rice to keep it from drying out. The cloth should rest lightly on the surface of the rice. Keep it covered until you are ready to make sushi with it. Rice covered in this way should remain good for several hours, or until the cloth dries out. Remoisten the cloth if it dries out.

Once we had the rice prepared, with help from Diego (our resident brown rice expert), Mari cut the veggies: carrot, cucumber, and avocado. I want to experiment with a variety of veggie fillings in the future but for now, the basics worked just fine.

Here is Mari getting ready to roll the sushi:

As luck would have it, Mari previously worked at a local Japanese restaurant and had sushi rolling experience. It's one of the reasons I hired her. She had experience with food that wasn't limited to the local Mexican cuisine. And what a great job she did!

In my opinion, the following high quality condiments have the best flavor:

And I am ready to dig in!

Indian: Aloo Tikkis & Curried Carrot Soup

2010-06-14T19:00:00.000-07:00

Dinner tonight was a labor-intensive meal. Gracias Mari :) We spent hours in the kitchen preparing everything from scratch. We made cilantro chutney and even doctored the Whole Foods Organic Ketchup with extra seasoning. I wanted to make sure all the flavors were just right. And I am happy to report, dinner was a flavor explosion!

For the aloo tikkis, I used the recipe from ShowMeTheCurry.com. Mari and I watched the video before getting started:

Aloo Tikkis

Potatoes – 2 large, boiled & peeled
Dried Fenugreek Leaves – 1 Tbsp (aka Kasoori Methi)
Roasted Peanuts – 2 Tbsp, roughly crushed
1/4 c. peas
Salt – to taste
Roasted Cumin Powder – 1/2 tsp
Chaat Masala – 1 tsp
Dried Mango Powder – 1/4 tsp (aka Amchur)
Cilantro – 2 Tbsp, finely chopped
Bread Crumbs – as needed for coating tikkis
Oil – for pan frying

1. Using a grater, grate boiled potatoes (big shred). Potatoes can also be mashed using potato masher.
2. Add Peas, Peanuts, Cilantro, Green Chilies and Dried Fenugreek Leaves. Mix gently.
3. Add Salt, Chaat Masala, Roasted Cumin Powder and Dried Mango Powder. Mix well.
4. Apply a little Oil to your hands and take a portion of the potato mixture into your hands. Roll it into a ball and flatten it out gently. Tikkis can be rolled small for appetizers or larger for veggie burgers.
5. Roll out all of the tikkis.
6. Pour out some bread crumbs on a flat plate and dip and roll the tikkis to coat completely.

7. Heat a little oil in a non-stick skillet on medium heat and shallow fry the tikkis until they are crispy and brown. Both sides should be browned.
8. Serve hot with cilantro chutney and ketchup.

Cilantro Chutney

2 bunches of cilantro, washed & dried

2" piece of ginger, peeled & grated

1 small green bell pepper, deseeded & roughly chopped

1 jalapeño pepper, deseeded

1/2 t. sugar (or sweetener of your choice)

juice of 1 small lime

1 T. sesame seeds

1/2 t. sea salt

Blend all of the ingredients into a smooth consistency. May be stored in the fridge in an air-tight container for up to a week.

Curried Carrot Soup

1 T. olive oil

1 medium onion , chopped

1 rib celery, chopped

1 clove garlic, chopped

2 pounds carrots, scrubbed but unpeeled, cut into 1/2-inch thick rounds

1 T. Madras-style curry powder

1 t. ground ginger

5 c. veggie broth

1 c. coconut milk

1 t. Spike seasoning

Salt and freshly ground pepper, to taste

Heat the oil in a large saucepan over medium heat.
Add the onion, celery, & garlic. Cook, stirring occasionally, until the onion is golden, about 5 minutes.
Add the carrots and stir well. Stir in the curry powder and ginger and cook, stirring almost constantly, for 30 seconds.
Add the broth and bring to a boil over high heat. Reduce the heat to medium-low and partially cover the pot. Simmer until the carrots are very tender, about 30 minutes.
In batches, transfer the soup to a blender, process until smooth and pour the puréed soup into a large bowl. (If you have an immersible hand blender, you can purée the soup right in the pot.) Return the puréed soup to the pot.
Stir in the coconut milk and stir over low heat just until the soup is very hot; do not simmer. Season the soup with salt and pepper. Serve hot.

Dinner is served :D

Butter lettuce salad topped w/cucumbers, grape tomatoes, & yellow bell pepper

Aloo tikkis w/spicy ketchup & cilantro chutney and Curried Carrot Soup

Asian Fusion: Korma udon noodles

2010-06-13T19:00:00.000-07:00

Tonight's dinner is a veggie stir-fry with udon noodles topped with an Indian Korma sauce.This is a fusion of Japanese and Indian food.

Veggie Stir-fry

1 T. coconut oil

1 carrot cut into thin matchsticks

1 head of broccoli, cut into florets

1/2 cup snow peas, ends trimmed & cut in half

1 yellow bell pepper julienned

1 zucchini sliced and quartered

1 c. bean sprouts

Heat the oil in a wok. Stir-fry each veggie, one at a time, in the order listed for about 2 min.

Add the bean sprouts and turn off the stove.

Total stir-fry time is about 12-15 min.

Korma Noodle Sauce

1 T. ghee

1 t. mustard seeds

1 big onion finely chopped

1" piece ginger finely chopped

1 t. ginger-garlic paste

1 bay leaf

1 chopped green chili - to your preferred spiciness

1 cup diced tomatoes

1 1/2 t. coriander powder

1 t. garam masala

1/2 t. turmeric powder

Salt to taste

1/2 cup coconut milk

2 T. cashew butter
1 jar Patak's Korma sauce

In a saucepan, heat oil and splutter mustard seeds.
Add bay leaf, onions, ginger, and g&g paste one by one and fry for 3-4 min. Onion should not turn a brown color.
Add the spices, salt, diced tomatoes, and fry for few more mins.
Add the coconut milk, cashew butter, & Patak's Korma sauce. Mix well and cook on low for 15 minutes, stirring frequently.

For the udon noodles, I use Eden Foods Brown Rice Udon. It has a nice, light texture which absorbs the flavor of the sauce really well. I love the Eden Foods Soba noodles too, that's for another dinner ;)

Sprinkle the plate with chopped cilantro leaves, cashews, & scallions upon serving.

Mexican: Veggie Tostadas

2010-06-12T19:45:00.000-07:00

A fun, tasty, and easy Mexican dinner tonight.

Refried Black Beans

2 cans of black beans 15 oz.

1/4 t. cumin

1/2 t. chili powder

1 t. Spike seasoning (or salt to taste)

1/4 c. orange juice

1/2 T. olive oil

1 onion finely chopped

1 red bell pepper finely chopped

1 jalapeño pepper, deseeded & finely chopped

Rinse & drain the black beans.
Add the beans & spices into a food processor.
Begin processing and drizzle o.j. through the chute. Use as much as needed to blend the beans evenly.
Heat the oil in a skillet on high. Sauté the onion for 2 min.
Add the bell pepper & jalapeño and sauté for another 2 min.
Lower the heat and add the pureed beans. Mix all ingredients well as the beans warm up.
Drizzle in o.j. as needed to keep the beans from sticking and cook for about 5 min more.

Guacamole

1 large avocado

1/4 c. chopped cilantro

1 small roma tomato, deseed & finely chopped

juice of a small lime

1/4 t. chili powder

1/4 t. Spike seasoning

Add avocado (pit removed), lime juice, & seasonings to a bowl.
Using a potato masher, mash avos to a desired consistency.
Stir in the cilantro & tomato.

We use the baked tostada shells. Heat them in a 350° preheated oven for 5-7 min for extra crispiness.

The table was set for making tostadas.

Here's a yummy tostada ready to eat.

Indian: Balti sabzi

2010-06-09T19:00:00.000-07:00

I had oj throughout the day today as I didn't have much of an appetite and had low energy. For dinner, I threw together a balti sabzi.

Balti Sabzi

1 T. ghee or vegetable oil

1 onion chopped

1 inch ginger root finely chopped

1 large garlic clove crushed

1 large tomato chopped

1 T. paprika

1/2 t. turmeric

1/2 t. cumin

1/2 t. coriander powder

1 t. chili powder

1/4 c. chopped cilantro

1/2 t. sea salt
1 jar of Patak's Balti Sauce
4 c. of chopped veggies of your choice (I used potatoes, cauliflower, zucchini, and yellow bell pepper)

Directions

Heat the oil in a large saucepan over moderate heat.

Fry the onions, ginger and garlic until the onions are translucent.
Add the tomato and stir-fry for 2 min.
Add the Patak's Balti sauce, reduce the heat, and cook covered for 15 min.
Add the veggies (I pre-steamed the potato & cauliflower) to the sauce and simmer uncovered for about 15 min.
Sprinkle with cilantro and serve with rice.

Balti sabzi & brown rice

Raw Choco-Coco Lucuma Truffles

2010-06-08T17:12:00.001-07:00

16 oz. Spirit Bliss Chocolate

1 c. agave nectar or raw honey

2 c. pitted honey dates

3 vanilla beans

1/2 c. lucuma powder

1/3 c. coconut oil

1/4 c. Artisana Coconut Butter

Dried shredded coconut for coating

1. Remove the seeds from the vanilla beans. Here's a great video tutorial on how to do so:

2. Melt chocolate and coconut oil in a double boiler.

3. Stir in the agave nectar or honey, vanilla seeds, and the lucuma powder until well blended.

4. Add the dates and Artisana coconut butter to a food processor. Then add the melted chocolate.

5. Puree until a smooth dough forms. Depending on the size of your food processor, you may have to blend in separate batches. I did 2 batches.

6. Refrigerate dough for 15-30 min. to firm up for rolling into balls.

7. Take about 1 tbsp. of dough and form a ball. Roll in a small plate filled with the shredded coconut and place on a separate larger plate covered with wax paper.

8. Place the plates of truffles in the fridge for about 30-40 min. to firm up. Then store in an air-tight container.

I have made many batches of truffles, using both raw chocolate & roasted chocolate. Each time I make a batch, I learn something new which helps improve them. The last batch of raw truffles I made were kinda bland, had the chocolate flavor but not much else. This time I added extra vanilla, coconut oil, and lucuma- wow, what a flavor boost! I am super pleased with this batch. The raw truffles have a deeper, more sublime chocolate flavor than their cooked counterparts.

Raw Choco-Coco Lucuma Truffles

Mexican: Pinto beans & rice

2010-06-08T08:43:00.000-07:00

Breakfast: smoothie w/fresh oj, pineapple, & frozen strawberries- Simply delightful :)

Lunch: Chocolate chai smoothie-YUM! naners (fresh & frozen)+honey dates+raw cacao powder+vanilla+hemp seed+chai spices (cinnamon, cardamom, ginger, & clove pwdrs)

Dinner: Usual big salad and...

Pinto beans, brown rice, & guacamole salad

I also had some corn tortillas & red salsa with my plate. It was a Mexican meal with our personal touches. Diego - my partner in crime ;) - made the beans in a crock pot overnight. We have a Japanese rice cooker that makes the perfect brown rice. He added a little chili powder, cumin, and Spike to the water with the uncooked rice.

Crock Pot Pinto Beans

2 cups of dried Pinto beans (rinsed & sorted removing any debris)

6 cups water

1 onion chopped

2 t. chili powder

2 t. cumin

1/4 t. black pepper

3 t. Spike seasoning

a pinch of salt to taste (or more if not using Spike)

Add all the ingredients to the crock pot. Set to low and cook for 12-14 hours until beans are fully cooked. Add more spices if needed.

Veggie sandwiches & blue corn chips

2010-06-06T15:52:00.000-07:00

Breakfast: smoothie with naners & celery. Excellent post-workout sports drink!

Lunch: smoothie with frozen naners, fresh naners, fresh mango, and mango nectar.

This evening was another simple dinner. Here is the sandwich station Mari set up:

I also served chips & salsa with the sandwich. I am sooo stoked about the salsas! I found them last week during our visit to the grocery stores in Xalapa. They're a new item and organic. The organic food market is slowly growing here in MX. Thanks to my lil electric scooter, I am able to go shopping at grocery stores where I can wheel around. I have a good eye for spotting quality products when out shopping. So right away, I spotted these bottles of organic salsas in red and green. They looked great and taste super delish. Some of the best bottled salsas I've ever had. And of course, they went perfectly with my favorite baked blue corn tortilla chips.

Dinner is served :)

Hummus tacos

2010-06-05T17:59:00.000-07:00

After working hard in the kitchen all week, I wanted a simple dinner tonight. Last night, I had put a cup of garbanzo beans in the crock pot to cook all night. The garbanzos were ready in the morning, and I made hummus in the afternoon. I have been tweaking my hummus recipe for a couple of years now, and I am v happy with it now.

Red pepper hummus

2 cups cooked garbanzo beans

3 T. tahini

juice of 2 small or 1 large lime

1 red bell pepper, deseeded and chopped

6 pitted green olives

4-5 sundried tomatoes packed in oil

1 t. of sundried tomato oil

1/2 t. garlic powder + 1/2 Mrs. Dash garlic-herb blend or 1-2 cloves of fresh garlic

1 t. fresh oregano leaves

1/4 t. cumin powder

1/2 t. Spike seasoning

Blend all ingredients in a food processor into a thick, creamy consistency.

Tortillas are everywhere here in Mexico. Well, the standard white tortillas anyways. Now, fresh blue corn tortillas are a little tougher to find. Diego found a place in town that sells them but only on the weekends. So I plan a meal of blue corn tacos every weekend. I'll also get extra if I want to make enchiladas later in the week. For that recipe, the tortillas don't need to be fresh.

With the hummus ready, tortillas bought, and green salad tossed, dinner was ready.

Yummy, easy hummus taco :P

Mochachino Ice Cream Pie

2010-06-05T11:38:00.000-07:00

Summer is ON, and it's heating up. I wanted to make a cold dessert so I decided to try my hand at an ice cream pie. I'd never made one before but figured it couldn't be too hard. Luckily, I was right :)

First, the crust. I gathered the following items:

Chocolate Pie Crust

1 pack Pamela's Extreme Chocolate Mini Cookies

3 T. coconut oil

1 springform pan (or pie dish)

Pre-heat the oven to 350°F
Add the cookies & coconut oil to a food processor. Grind them into fine crumbs.
Press the cookie crumbs onto the springform pan, distributing evenly
Bake in the oven for 5 min, take out, and let cool before proceeding

Cookie crumble topping

Crumble 2-3 Pamela's Espresso Chocolate Chunk cookies by hand into small chunks. Fill a small bowl and set aside.

Ice Cream Filling

Use a quart of your favorite mocha flavored ice cream. For a dairy free alternative, try Turtle Mountain's Mocha Fudge ice cream. Tasty, low-fat, and relatively healthy. Sadly here in Mexico, this ice cream is not available. So I just used Nestle's Mochachino ice cream. Mexico has quite a few Nestle production facilities. Their ice cream was surprisingly yummy and they don't use high fructose corn syrup to sweeten.

Spread the ice cream onto the crust quickly so you don't get too much of a melty mess. Then sprinkle the cookie crumbles over the top.

Place in the freezer overnight before serving to ensure it is well frozen and firm. The next day- VOILA!

Indian: Rajma & Veggie Korma

2010-06-04T08:55:00.000-07:00

Breakfast: fresh o.j./mango/strawberry smoothie- what a great start to the day!

Lunch: mango/banana smoothie- rich & satisfying

Dinner: Big salad

-followed by Indian food! Rajma, veggie korma, brown basmati rice, and handmade corn tortillas (in lieu of rotis/chapathis)

When cooking Indian meals, I get to draw from all that my mother has taught me and use the spices she sent me since I can't get them down here in Mexico. I also discovered two online cooking shows that have helped me lots in making tasty Indian dishes: Show Me the Curry and Vah Re Vah

Internet zindabad! :D

Rajma

For Rajma, I used Chef Sanjay's recipe from VahReVah.com.

2 c. cooked kidney beans + bean water

1 T. ghee

1 onion finely diced

1/4 t. cumin seed

1/2 t. garam masala pwdr

1 t. ginger garlic paste

3 small tomatoes finely diced

1 green chili minced

1 1/2 T. coriander pwdr

1/4 t. chili pwdr

1 t. methi pwdr

Salt to taste

1/4 c. chopped cilantro leaves

Heat ghee in pan and add cumin seeds.
When popped & cracked, add the onion and cook till slightly brown.
Add garam masala powder and g&g paste, cook for a few min.
Next add a little of the bean water, coriander powder, green chili, & tomatoes. Cook covered until everything is broken down.
Add salt, chili powder, methi powder, and kidney beans, and cook for 15 min on low flame.
Add cilantro leaves and serve.

It's fairly easy. I always measure out the spices beforehand so the cooking process flows smoothly while adding the spices in at the right time. Here's how it came out:

Veggie Korma

• Chopped veggies (carrot, green beans, cauliflower, green peas, potato, red bell pepper)~ 3-4 cups

• Ghee -1 tablespoon

• Mustard seeds -1 teaspoon

• Onion - 1 big finely chopped

• Ginger -1" piece finely chopped

• Ginger-garlic paste - 1 teaspoon

• Bay leaf- 1

• Chopped green chili - to your preferred spiciness

• Tomatoes- 1 cup diced

• Coriander powder 1 1/2 teaspoon

• Garam masala - 1 teaspoon

• Turmeric powder - 1/2 teaspoon

• Salt to taste

• Coconut milk- 1/2 cup

• Patak's Korma Curry Sauce- 1 jar

• 1/4 c. chopped cilantro leaves

1. Pre-cook your veggies by either steaming on the stove or in the microwave.

2. In a thick bottom vessel, heat oil and splutter mustard seeds.

3. Add bay leaf, onions, ginger and g&g paste one by one and fry for 3-4 min. Onion should not turn a brown color.

4. Add the spices, salt, diced tomatoes, and fry for few more mins.

5. Add the coconut milk and Patak's Korma sauce. Mix well and cook covered on low for five minutes.

6. Slowly add the veggies, stirring to coat with sauce.

7. Once the veggies are all coated, continue to cook for 5-10 minutes.

8. Sprinkle with chopped cilantro leaves before serving.

A side note about using Patak's Korma Curry sauce. I have found the Patak's line of curry pastes & sauces to be immensely helpful in creating Indian dishes with an authentic flavor in less time. It's a shortcut I appreciate. I still use my own spices but this just adds to the overall flavor. For me, part of running a successful kitchen is finding quality products that enhance and provide ease to my food prep experience. I will continue to highlight my faves in future posts.

I had a good time teaching Mari how to make Indian food. I love sharing exotic, foreign flavors with the locals.

After an afternoon of preparing the food, I thoroughly enjoyed my plate- YUM!

Rajma, veg korma, brown basmati, & handmade corn tortilla

Peanut butter chocolate fudge

2010-06-03T19:12:00.000-07:00

I was in the mood for some chocolate making today. I had bookmarked this recipe for Tiger Fudge, and while I couldn't make it exactly since I don't have white chocolate chips, I made the part of the recipe that uses dark chocolate chips. For the peanut butter I used the best tasting natural crunchy peanut butter ever! Peanut Butter & Co Crunch Time pb is so scrummy and worked perfectly in this simple recipe.

Ingredients:

2-1/2 cups semi-sweet chocolate chips
1 cup crunchy peanut butter
1/2 t. vanilla extract

Preparation:

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the semi-sweet chocolate and peanut butter in a separate microwave-safe bowl.

3. Microwave the mixture until melted and smooth, stirring after every minute. Stir in the vanilla extract.

4. Using a large spatula, spread the chocolate/pb mixture in prepared pan. This doesn’t have to be neat or precise, you just want to make sure that the chocolate spread is well-distributed.

5. Place the pan in the refrigerator to chill for about 2 hours. Once the candy is fully set, remove it from the pan and cut into small 1x1” squares to serve. Store in an airtight container in the refrigerator for up to a week.

Chinese: Szechuan Peanut Noodles

2010-06-03T16:51:00.000-07:00

Breakfast: 12 oz. fresh squeezed o.j.

Lunch: mango-banana smoothie, simply delish!

We hired a new kitchen girl last week and after nearly 2 years & many kitchen girls later, I believe I have found THE ONE!! Because of my disability, I need help big time in the kitchen. I am v pleased that I finally have a young, intelligent, & competent woman to help me run the kitchen- YAY! Bienvenidos Mari :)

So, onto dinner. On the menu tonight was the usual big salad followed by Szechuan Peanut Noodles with a veggie stir-fry and a baby bella mushroom stir-fry. I like to stir-fry mushrooms separately to really bring our their flavor. It was soooo yummy!

For the veggies, I used carrots, broccoli, yellow bell pepper, snow peas, orange bell pepper, zucchini, and pre-cooked fresh-shelled peas stir-fried in organic coconut oil. I use coconut oil for my Asian stir-fries.

For the shrooms, I used purple onion, chopped ginger, yellow bell pepper, and baby bellas stir-fried in a combo of ghee & toasted sesame oil. I added a few splashes of black rice vinegar and teriyaki soy sauce towards the end of cooking.

For the noodles, I used brown rice fettucine style noodles by Tinkyada. Here goes my first product plug: Tinkyada produces the BEST brown rice noodles in all different shapes & sizes. I also love their spinach spaghetti. Great gluten-free pasta!

For the Szechuan peanut sauce, blend the following:

1 c. apple juice

3/4 c. smooth natural peanut butter

1/2 can of coconut milk

1 t. toasted sesame oil

1 T. black rice vinegar

1 T. Teriyaki sauce

1/2 cup of prepared Szechuan sauce

juice of one lime

1 t. ginger powder

1/2 t. Chinese 5 spice

1/4 t. sea salt

Here's how it came out. It doesn't need to cook, simply warm up on low for 10-15 min and it's ready to serve:

I use the following formula for most dinner meals: stir-fried or steamed veggies + homemade sauce (ie peanut sauce, marinara, dal, etc) + a cooked grain (ie brown rice, noodles, tortillas, etc). It's the way I include lots of veggies at each meal in a variety of ethnic flavors.

Here is the final product:

Szechuan Peanut Noodles w/ veggies & shrooms

Steamed veggies & quinoa

2010-06-02T16:23:00.000-07:00

Steamed veggies & quinoa topped w/ yogurt-tahini sauce

I had an o.j/mango/strawberry smoothie for breakfast. For lunch, I had a banana/hemp/cacao smoothie. I later had a glass of fresh-squeezed o.j following an afternoon workout.

And for dinner, a big salad followed by a plate of steamed veggies & quinoa. This is one of my favorite cooked meals because it is simple & light yet tasty & filling. The yogurt-tahini sauce makes it v delish :P

Yogurt-Tahini Sauce

Ingredients

3/4 c plain yogurt (I prefer goat's milk yogurt)

3 T tahini

2 T fresh lime juice

1/4 c. chopped fresh flat-leaf parsley

2 T. chopped green onion

1/2 t sea salt

1/2 t garlic pwdr
Preparation

Using a blender, blend all ingredients except the chopped parsley. Stir in the parsley and pulse the blender a few times to mix well. Pour into a dressing jar and refrigerate at least 30 minutes before serving. Keeps in the fridge for about 3-5 days.

Chocolate Almond Truffles

2010-06-01T16:35:00.000-07:00

I have always enjoyed cooking. I remember being about 10 yrs. old and trying to make a veggie casserole with a recipe from a cookbook. I don't think it came out well but I had fun trying :P

One of my favorite ways to pass time with friends is to throw a dinner party. I truly enjoy making food and sharing it more than actually eating it, really! -although I do love me some tasty grub ;)

I have always found time to make goodies in the kitchen. In my mid-20's, I learned about healthful eating with a diet high in raw fruits & veggies. I integrated this knowledge into the dishes I began preparing and started having more fun!

I moved to Mexico a couple of years ago and life here has presented me with the opportunity to pursue my passion for the culinary arts. I am able to spend more time in the kitchen and with the aide of hired help, we cook up some magic in the kitchen. I have even been making fab dark chocolate treats!

I am starting my very own foodie blog to journal what my culinary passion is creating these days. To kick off, here is a taste of the chocolate almond truffles my kitchen girl and I made yesterday. Enjoy!

Chocolate Almond Truffles

1 cup pitted and chopped medjool dates

2 1/2 cups of semi-sweet chocolate chips

1/2 t. vanilla extract

1/2 t. almond extract

1/4 c. chopped toasted almonds

1/4 c. almonds ground into powder in a blender or coffee grinder (for coating)

Melt the chocolate chips in a double boiler. Stir in the vanilla & almond extracts.
Add the dates into a food processor. Pour the chocolate in and process until a ball of dough forms.
Place the ball of dough in a bowl and knead in the chopped almonds.
Spread the almond powder on a plate.
Take about 1 tablespoon of the dough, form a ball, and roll in the plate of almond powder evenly coating.
Arrange the truffle balls on a cookie sheet covered with wax paper. Place the cookie sheet with the finished truffles in the fridge for an hour to firm them up. You can then store them in an airtight container.