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Apps, Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Main Meals, Paleo, Recipes, Salads, Seafood, Soups & Salads

Mahi-Mahi Ceviche

June 9, 2016

Ceviche de Mahi Mahi

E: I love having ceviche on hot summer days. All you need are some healthy crackers, and some hot sauce like tapatio and you are good to go. Yum! Aside from the wonderful taste of ceviche, I like making it because it is a meal I can make ahead of time and can be made without dirtying up the stove or pans. It’s a one-pot meal so to speak. The only caveat is that the fish cooks by way of acidity from the lemon so it needs time for the cells to be denatured. The smaller you cut the fish, the quicker it will cook. However, I’m a big fan of ahi-tuna and sushi so I don’t mind the big chunks of fish, and don’t mind if they are slightly undercooked.

 

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Apps, Clean Recipes, Dairy-Free, Dips and Salsas, gluten-dairy-free, Gluten-Free, Paleo, Raw, Recipes, Semi-Vegetarian, Vegan, Veggie Appetizers

Esme’s Chunky Guacamole

August 30, 2015

Esme’s Chunky Guacamole

E: We loooove avocados! Sam’s parents gave us an avocado tree as a housewarming present. We are considering planting a second-type of avocado tree, and one that is not a dwarf like the one we currently have. I cannot wait until we have them in stock. The obvious thing to make with avocados is guacamole. However, once we have them in stock I’ll be exploring with avocado soup, avocado ice cream, and other weird recipes I’ve come across.

 

For now, this particular recipe for guacamole is my default. I make this recipe for special occasions, or for get-togethers. I should warn you that I make my guacamole in a molcajete using the tejolote (mortar and pestle). You should too, you will not regret it. If you don’t have one I’ll provide substitute instructions.

 

This last friday night, I prepared this guacamole recipe along with a pico-de-gallo, and grilled zucchini from the garden. I served it with whole-grain crackers and a raspberry margarita. Glorious.

 

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Apps, Dips and Salsas, Recipes, Veggie Appetizers

Fire Roasted Salsa Verde al Molcajete

August 30, 2015

Fire Roasted Salsa al Molcajete

E:   Every time I make salsa al molcajete, I think of my irreplaceable dad, Fulgencio. Growing up, he always had to have a little heat to go with his meals. His favorite has always been salsas made in molcajete. Till this day, my dad enjoys taking over in making salsas, because he likes it spicy.

The word “molcajete” and “tejolote” is the mexican equivalent to a “mortar” and “pestle.” The words come from the nahuatl language spoken by the Aztecs.  My dad believes that salsa made in a molcajete tastes better, and I agree.

There is a saying that if your salsa is spicy, then you made it while you were upset. So when you hear, “estabas enojada” typically means that salsa is too spicy to that person’s liking. But if your salsa is not spicy enough, then it is said that you don’t really know how to make a salsa. Ouch.

Either way, having any type of salsa stocked in your fridge is a must. You will find that I put this on so many recipes. You can put a little bit of it in a guacamole, or on top of huevos rancheros, or avocado-toast. The variations are endless.

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Apps, Dips and Salsas

Easy Guacamole Salsa

July 13, 2015

M: Hi guys! Last weekend Drew and I went over to my parent’s place to discuss our upcoming trip to Mexico, which we are super excited about. Drew and I will get to see what the lifestyle is like in such a small rural farm town. Drew is mostly excited about the food and I’m excited to see my dad’s land.

Anyway, while we were there we ate some of my mom’s tacos and home made salsa. They hit the spot that night and Drew loved the salsa. So this weekend I called mom to ask how she made it. She said it was super simple and that she had only made it with chile Serrano, garlic and guacamole. She said she made it again but added extra ingredients like onion and cilantro but that it turned brown very quickly so she suggested I only use garlic and seasoning. 

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Apps, Dips and Salsas, Veggie Appetizers

Pico De Gallo

July 13, 2015

Pico De Gallo (Salsa Fresca)

 

E:Pico de Gallo is diced veggies small enough to resemble “rooster food.” You can add “Pico” to almost anything and can make it part of a healthy snack by eating it with some crackers and avocado. It’s great for huevos rancheros. Growing up, on most Sundays after church we would stop by the Mexican market to buy “carnitas.” As soon as we got home, mom was in charge of prepping the meat and making a salsa verde or roja, and us girls would start cutting the veggies to make Pico de Gallo. Biting into a juicy taco with hints of cilantro and serrano and a warm tortilla will always bring me back to those Sunday brunches with my family. 

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Apps, Main Meals, Meat, Meat Appetizers, Poultry, Recipes

Crispy Chicken Fingers with Sriracha-Mayo

May 9, 2015

 Crispy Chicken Fingers

Yields: 6 servings

1 serving: 3-4 pieces
Time: 15 minute marinade: 12 minute cook-time

 

E: Today is Saturday, and we are having a low-key day. Sam made margaritas last night, and we rented a movie. So we slept-in this morning. I read, did my nails, and went on a light 2 mile-run. When I got back from my run Sam was running errands at the local hardware store. We are currently trying to install a shed.  Sam text me that his cousin Mike, who lives around the corner from our place, was going to stop-by. Mike was nearby because he was at the park by our house playing with his daughter. His wife was not with him, she was celebrating an early mother’s day by going antique-shopping with her mom. (That is so cute, by the way.) Mike and lil Gracie couldn’t stay for dinner. It was a shame because Sam has been smoking a leg of lamb since we woke-up. We are having it for dinner.  Anyways, I was starving and I figured we could all use some finger food for the short visit. I remembered I had chicken breast thawing in my fridge, so I decided to make these bad boys.  I served the chicken fingers with a sriracha-mayo-ketchup mix and a side of ketchup for my picky eater. These are so easy. They are healthier because they are baked, rather tan deep fried. The panko gives it a nice crunchy taste. 

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Apps, Breakfast

Avocado Toast + Chickpea-Tomato Salad

May 5, 2015

Avocado on Toast with Chickpea-Tomato-Basil Salad

1 serving

E: I went on a long walk yesterday morning. When I got back from my walk I was pretty tired and hungry. I didn’t feel like eating eggs. My immediate go to breakfast is a healthy slice of whole-grain bread with a thin layer of avocado sprinkled with maldon salt and red pepper flakes for some spice. I decided to top it with some leftover salad I had from Friday night. I ate it with some super sweet black-berries and a homemade vanilla chai latte. When I sat down to eat, Sam was still sleeping so I had a few minutes to myself for reflection. I hope you have a great meal too.

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Apps, Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Paleo, Semi-Vegetarian, Vegan

Roasted Cauliflower

April 25, 2015

Roasted Cauliflower 

E:   This year Sam and I hosted our first party at our new house. We actually hosted back to back new year’s parties: one for his family and one for my theta sorority sisters from UC Berkeley. One of my friends, Emily, asked if she can bring something to the party. While I usually don’t like to have guests bring something, I was struggling with adding more vegetarian finger food. She is vegan so I asked her to bring a dish. She brought roasted veggies. They were a huge hit. They are so tasty and healthy!! A nice alternative to that heavy, high calorie chips and dips. I have since then made the roasted cauliflower and also a sweet potato wedges in the same way. I find that you can dip the florets into a greek yogurt dip, or eat them as a side to complete the meal.

I’ve seen several version of a roasted cauliflower recipe. Some add thyme and red pepper flakes instead of paprika. Some add capers and thyme. I haven’t tried those versions yet. My husband doesn’t like thyme too much. If you try a variation, please share.

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Apps, Main Meals, Meat, Paleo, Poultry, Recipes

Spicy and Sweet Chicken Wings

April 23, 2015

Spicy and Sweet Chicken Wings

Time: 1 hour

 

E: My mother-in-law introduced me to these chicken wings two years ago at New Year’s Eve. They smell and taste SOOOOO good. The garlic, ginger, honey and chipotle give off a very pleasant asian-fusion smell. The honey makes them a little sticky, but the sweetness is perfect to cool off the spiciness from the chipotle.

As I was grocery shopping today, I figured I would make finger food since we were going to be watching the Golden State Warriors play in game 2 of the NBA playoffs. I made these along with some potato wedges. These are relatively easy to make. There is hardly any clean-up. Sometimes that’s a bigger factor than the time it actually takes to cook the meal. My mother-in-law got the recipe from “The Neelys,” a show on the Food network. I replaced the butter with canola oil. Enjoy. Let me know how they turned out.


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Apps, Main Meals, Meat, Meat Appetizers, Poultry, Recipes

Baked Empanadas

April 14, 2015

Yield: 4 servings (serving size: 1 turnover about 330 calories)

E: I grew up in a family of 6 with three siblings. My brother and I were very close, he was about 1 year and a half apart from me. We spent our summers playing outside, riding our bikes, swimming, and shooting hoop in the cul de sac.

One summer, after swimming all-day, I decided to make empanadas as a surprise for my brother’s birthday. His birthday was on July 10th. Right in the middle of summer. I made like 4 empanadas, just for him. It’s nice to do little things like that to make people feel special. He didn’t have any brothers, just us three girls. In fact, I was the closest thing he had to a brother. I think that’s why I made these for him, I wanted to show him how much I loved him. Did I mention I was like in 9th grade?

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