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!
Protein Packed Mexican Style Eggs
E: I knew I was going to have a long-day today and possibly skip lunch. I started off with this baby. I used small organic eggs. We bought a 5 dozen pack from Costco, but the eggs are smaller than usual. I had salsa on hand as I usually do. If you don’t already have that then you are going to want to make that first which may take time. I ate these eggs with half a piece of toast and some papaya. It’s much like huevos rancheros without the tortilla and more egg whites for extra protein. Hope you like.
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.
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.
Broccoli Salad with Sesame Dressing
E: One way to get back on track with your health goals is to make this salad. Broccoli is a superfood. It fights cancer, maintains your metabolism, serves as a detoxifier, is filled with fiber, lowers cholesterol, protects your eyes, it is extremely high in vitamin C, has calcium, potassium, vitamin A, vitamin B-6, magnesium, folate, and many more. Studies show eating broccoli decreases obesity, diabetes, heart disease, promotes healthier complexion and hair, increase energy and weight loss. It’s great steamed, roasted, in a soup, raw with yogurt dip.
My mother-in-law gave me this recipe. She made it for a get together once and I fell in love. I love the crunch of the peanuts/ pumpkin seeds and raw broccoli; and the acid from the rice vinegar. I like eating broccoli in a form different than typical steamed with salt and pepper. It’s Sam’s favorite vegetable, specially when I make it with beef- ha!
Penne with Yellow Pear and Cherry Red Heirloom Tomatoes
E: Well summer is officially here. I harvested some tomatoes from our garden today. This is the first year we have a garden, we moved into our house last year. I planted about five different types of tomatoes in March. The garden is on a drip system, so there are weeks that go by without anyone tending to the garden. I was pleasantly surprised to see the pear tomatoes were sweet and ripe. I hadn’t planned to make dinner, but once I had these delicious homegrown, organic heirloom tomatoes I decided to whip up a quick veggie pasta meal. I love the warm tomatoes, mozzarella that is not really melted but almost, and the simple olive oil sauce with garlic and cheese. It’s better than any marinara sauce if you ask me. yum yum yum… Continue Reading…