This is one of my favorite ways to enjoy quinoa- the only reason why I haven't posted this sooner is because I never manage to get a good picture before it gets scarfed down. Finally I decided to just post this without a great picture because frankly, you deserve this recipe!
My grandmother gave me her crepe pan!! This is a huge deal. My childhood can literally be summed up by me and my grandma making crepes together. So naturally the first thing I did was make her famous crepes- these are not them. The second thing I did was experiment- yes, this is the experiment. They were phenomenal. She would love them.
Wowza! It's been just about 3 weeks since I last posted. April has been extremely hectic for me, to say in the least. I was border line nervous break for basically the entire month, but with that said... I PASSED MY SECOND NATIONAL BOARD EXAM! That's right. I'm now officially eligible for licensure as an acupuncture physician in many states- just not the one I live in! Hah. It feels great though to know I can practice in many of the states I'm so in love with. I have two more board exams to take in order to practice here though and upon completion I will be a Diplomat of Traditional Chinese Medicine which covers TCM herbology as well. With that said... on to my next one! Just kidding, I'm taking a week off to pamper myself before hitting the books again. Anyways, last week I made these delicious taco lettuce boats that ultimately fell apart due to my poor choice in purchasing baby romaine spears rather than a large head of romaine lettuce. If you go with the large head the taco lettuce boats will surely be a success, otherwise it'll default into taco salad which is still rad.
Oh, we had a cold front this past week! Yes, a cold front! It was so glorious. No, it wasn't sweater weather by any means but I wasn't sweating in leggings and flats- it's the little victories, really. I think it dipped to 74°F and so of course I made chili. And to-die-for corn bread but we'll get to that later. This chili, as you may have guessed, is Autumn themed- basically it has pumpkin and cinnamon in it. Yes, I know, I don't really like pumpkin, but I swear to you it doesn't make it pumpkiny at all. It just makes it thick and creamy and magical. Plus pumpkin is rich in vitamin A (a precursor for rhodopsin, the pigment needed for us to see at night)...gotta protect those eyes, yuh know what I mean? Anyways, I made a huge pot of this and then proceeded to eat it for breakfast, lunch and dinner for several days in a row until it ran out, and truthfully each bowl was equally as delicious as the first.
There is something so satisfying about black beans with hints of garlic, onion and bay leaf tucked in. When I spent a summer in Costa Rica I lived off black beans, well, Gallo Pinto to be specific. It was the ultimate breakfast, lunch and dinner. I haven't even attempted to recreate the Gallo Pinto from my past in fear of jeopardizing the memory my taste buds hold onto dearly. I did, however, manage to create the perfect black beans, similar enough to remind me of my time spent in Cedros without replacing the memory of my Tica Madre's famous dish.
Fall is by far one of my favorite times of year. If we're lucky the whether may dip down to a low 80°F. When the breeze kicks up you can almost think about throwing on a thin cardigan, almost. Oh, Florida Autumns, such a tease. It's not the 80° sweater weather that gets me excited though, it's all this delicious autumny comfort food! It's time for chilis and cornbread and casseroles. Mmm.
It was a sunny afternoon over a year ago when I first tried this dish at the Lyon family home. We were gathered around in the living room balancing plates of delectable vegetable dishes on our laps, this being one of them. I remember trying to guess the ingredients in the sauce, there was something so delicious that I couldn't put my finger on. Turns out it was cocoa powder! You're going to have to taste this for yourself to appreciate the magical powers of the cocoa in this dish- then we can sing it's praises together!
Just the other night I was talking about how uninspired I was with the zucchini sitting in my fridge. I’m a little picky when it comes to zucchini preparation, I enjoy raw zucchini noodles and recently took a liking to grilled zucchini but usually just write it off as a lackluster vegetable in my book. I was sitting through my clinic shift when I became inspired out of the blue to turn this vegetable into a makeshift lasagna, replacing the noodles with zucchini slices. End results? I was blown away with how great it turned out and how quickly it came together.
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