Kale-Basil-Parsley Pesto with Toasted Nuts
E: I got home around 7:10 pm today. I didn’t have to cook because I have spaghetti and fajita leftovers. But I was in the mood for a vegetarian dish that incorporated kale. I got the idea to make this recipe once I saw the pine nuts in my pantry. I haven’t made pesto in over four years, so I kinda forgot how to make it. I started googling kale pesto and I found several recipes that used kale instead of basil and walnuts instead of pine nuts.
One recipe from epicurious from Fifty Shades of Kale, by Drew Ramsey, M.D. and Jennifer Iserloh mentions that kale-walnut pesto has high amounts of folate capable of producing a pound of serotonin in one hour- which they say translates into good sleep and a smile in the morning. Umm. .. sold!
Huevos Rancheros – Lite
E: Everyone loves huevos rancheros. I eat a healthier and simpler version though. I substitute sour cream for greek yogurt, leave out the re-fried beans and mexican-rice, use organic eggs, organic corn tortillas, avocado oil, leave out the cheese and top with whatever leftover homemade salsa I have on hand, without preservatives. However, I’ve included the optional add-ons I’ve excluded for the authentic mexican recipe.
Just thinking about it makes me want to go and eat this right now. I just love a perfectly cooked egg with the salsa and guac. So good.
A note on the optional beans: I rarely have time to make beans the correct way: soaking them overnight then boiling them at low temperature with onion, garlic and salt. When I do make beans, I use beans from my parent’s farm in mexico called “flor de mayo.” It’s a light pale and smaller bean. They are also organic and taste great. When I do have freshly boiled beans, they are without a doubt, added to my dish. Except I either don’t fry them, or if I use either avocado oil or coconut-oil, a trick I learned from my sister Sandra. On days when I don’t have freshly boiled beans I use canned organic beans. I usually have canned black or cannellini beans, in stock. Depending on what I’m feeling that day, I’ll just rinse them blend them with water, and heat them up in the microwave with some salt, pepper and cumin.
French Omelette Topped with Tomatillo Salsa and Avocado
E: This is a lazy Sunday morning. I’m catching up on some food blogging and doing chores around the house. I’m getting ready to go to Mexico next friday with my sister, her hubby and my parents. I’m so excited. One of the towns near my mom’s hometown was recently flooded by a dam that broke. My aunt’s home was rendered uninhabitable and she lost everything. I am going through my closet to see what I can bring with me to donate. I’m looking forward to seeing my mom’s family and also visiting with my dad’s parents. They are the only grandparents I have left and it makes me sad I don’t see them or know them enough. It will be a great trip, I know it.
Anyways, as I was doing some of my chores I started craving this omelette. The french omelette is like a crepe, it’s thin and you fold it in as it cooks. I like the savory parmigiano-reggiano inside. I topped this french omelette with some homemade tomatillo salsa and some avocado. It is light and healthy. If you don’t already have tomatillo salsa, you would want to make that first.
I first experimented with french omelettes when I was watching a cooking episode with Julia Child and Jacques Pepin. The entire 30 minutes episode was about cooking eggs for breakfast. They each shared how to make scrambled eggs, french omelettes, poached eggs, sunny side up eggs, etc. It was actually very educational. Plus how can you not like Julia and Jacques’s accents.
Anyways, for my hubby’s omelette I used 3 eggs as the recipe suggests. However, for mine I only used 1 egg and an additional egg white, less cheese and more avocado. I love avocado. We planted an avocado tree and can’t wait until the day I can just pick them from our backyard.
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.