Kids generally like sauces made with coconut milk so it is a great ingredient for disguising healthy fish and vegetables that aren’t typically kids’ favorites. Plus, new studies indicate that coconut milk itself is an extremely healthy ingredient. I love how simple the ingredient list is and how quickly this dish comes together.
Wednesday, May 5, 2010
Celebrate Cinco de Mayo with these festive enchiladas that look like the Mexican flag. Salsa verde, sour cream and red salsa (or red enchilada sauce) represent the three colors of the Mexican flag. They are quick and easy to make and each member of your family can eat their own enchilada flag.
Tuesday, May 4, 2010
In our quest to re-create the burrito mojado from Café Río, one of our favorite Mexican restaurants, we made these chicken burritos. Burrito mojado is Spanish for “wet burrito” which translates into a burrito drenched in enchilada sauce and melted cheese.
Tuesday, May 4, 2010
This chile poblano cream soup is a great starter for Cinco de Mayo or any other Mexican meal.
Monday, May 3, 2010
Carne asada literally means “roasted meat” in Spanish and is typically a flank steak or skirt steak that is thinly cut and roasted or grilled. These carne asada tacos were the closest that we have come to replicating the tacos from one of our favorite Mexican restaurants. The corn tortillas were tender and pliable and the steak was tender and juicy.
Friday, April 30, 2010
Lentils are part of the legume family and though they are small they pack a nutritional punch. They are high in protein so are often a staple in vegetarian diets. Lentil dal is an Indian dish made of stewed lentils that is usually seasoned to taste. Serve with rice or naan bread.
Tuesday, April 27, 2010
Making gyoza is a fun family cooking project. Gyoza is the Japanese version of Jiaozi, the Chinese potsticker. It is a type of dumpling that is typically filled with ground pork but you can also fill them with ground chicken or turkey. You can make the gyoza wrappers from scratch or buy them at the store.
Friday, April 23, 2010
This dish was one of my husband’s favorites growing up. Now that I have made it, I can see why he liked it so much. It is a great meal for the work week because it comes together quickly. You can even make it ahead and let it chill for several hours or overnight. Kids will like the cheese-stuffed chicken. I like to serve it with Mexican rice, beans and cheese-stuffed Anaheim peppers.
Friday, April 23, 2010
Chile peppers are packed with vitamins and nutrients. Stuffing any of the mild varieties with cheese (and Mexican Rice) makes them appealing to kids of all ages. Stuffed chile peppers also make a great side dish to many meals.
Thursday, April 22, 2010
Make an assortment of mini hamburgers for a party or a fun family meal. Lay out a smorgasbord of toppings and let everyone build their own slider. Serve the mini burgers with fruit salad, potato salad, french fries or sweet potato fries.
Thursday, May 6, 2010
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