After trying many recipes and receiving tips from several restaurant owners, this recipe is the closest that we have come to matching the arroz served in Mexican restaurants. It is simple but you can alter the seasonings and add as many vegetables as you would like (such as carrots, tomatoes, peas, corn, and peppers).
Monday, March 22, 2010
Last summer I wanted to make habañero cornbread with the habañeros from our garden. The cornbread itself is moist and cake-like. The garden-fresh habañeros were flavorful and surprisingly not too spicy. Because not everyone likes spicy food, I have included jalapeño peppers in the following recipe. But feel free to substitute canned chiles if you want to tame it down. Or add habañero peppers if you think you are up for the spicy challenge!
Tuesday, March 9, 2010
I like serving mashed sweet potatoes and yams instead of mashed potatoes with most meals. They have more water than regular potatoes so I find that I use less milk and butter to get the creamy texture that we like. And the yams especially add a great pop of color to any plate!
Monday, March 8, 2010
Mashed potatoes are the perfect accompaniment to many meals. I love to season the mashers differently with each meal, using garlic, wasabi, and herbes de Provence, to name a few. Light sour cream is a healthy way to make your mashers smooth and creamy.
Thursday, March 4, 2010
This lime-cilantro rice is easy to make and is the perfect combo with many meals, even outside Mexican-inspired meals. I like serving it with Teriyaki Flank Steak.
Wednesday, March 3, 2010
Cauliflower and cheese is the British take on the popular comfort food: macaroni and cheese. What a clever way to disguise cauliflower. We recently had some friends over for dinner and I made this dish…nobody missed the pasta! I can’t wait to try this with broccoli, carrots and other vegetables. What veggies wouldn’t be good with a cheesy Mornay sauce?!
Saturday, February 27, 2010
This colorful salad of tomatoes, fresh mozzarella and basil has become one of the iconic foods of Italian cuisine and is a staple in Italy and in Italian restaurants around the world. It is simple to make and the perfect light starter to many meals.
Friday, February 19, 2010
I’m a fan of pistou, the French version of pesto, because it doesn’t have pine nuts. The sauce is light and doesn’t overpower the pasta. Made without chicken, this pistou pasta would also make a yummy side dish.
Thursday, February 11, 2010
Sweet potato fries are a yummy alternative to standard French fries. I like using a combination of sweet potatoes and yams to get a nice mix of colors.
Tuesday, February 2, 2010
Making french fries at home is easy and allows you to season them to taste. And yes, it is possible to get crispy, golden fries without frying them if you follow some important steps in prepping the potatoes.
Sunday, March 28, 2010
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