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I first tried this side dish at a little restaurant in Albuquerque in the late 80’s. I am not sure whether it is a regional dish or if it was unique to this restaurant, but I experimented and came up with my own version. It’s a summer favorite in my family, served with beans and a main dish like tacos or enchiladas, or with potatoes and a green salad. We receive weekly delivery of an organic food box from a local farm and, with the exception of the green chile, we usually have most of these ingredients in our weekly box. I’m a bit of a chile fanatic, so I bring back a stash of Frozen Green Chile from New Mexico when I return from a trip south. For those who are less likely to travel internationally for their chile consumption, “Old El Paso” brand canned green chile is fairly easy to find in the Mexican foods section of any Canadian or US grocery store, and works well in this delicious dish. For those who prefer their food cranked down on spicy scale, use mild green chiles. If it is still a bit spicy for your taste, add sour cream and extra cheese. 2 tablespoons olive oil 2 garlic cloves crushed 1/2 medium onion chopped 3 zucchinis 1 cup corn 1/2 cup fresh roasted chopped green chiles (Anaheim peppers) or 2-3 small cans chopped green chile 3/4 cup cheddar cheese (optional) Salt to taste In a skillet, heat olive oil to medium. Sauté onion and garlic until clear. Add zucchini. Cook until the zucchini is firm but cooked through. Add corn and green chiles. Salt to taste. Top with cheddar cheese and allow it to melt in the pan....
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I love making kale chips and my kids like them too. They are always a hit at a party and people are always a little surprised when they like them. They are great for parties and I use them as a somewhat healthy snack. For me they really do replace chips. I love how my friends eat them skeptically and get a surprised look on their face. “These are really good,” they say. “Yes,” I reply. “No, I mean really really good,” they say “I know. Have I ever served you bad food?” I say. Try them for yourself! 1 Cup Almonds or Cashews, soaked in water for 24 hours, water discarded 2 bunches of Kale, any type 1 Red Bell Pepper 1/4 cup Nutritional Yeast 1/4 cup Wheat-free Tamari 1 Jalapeno, seeded (optional) 1/4 cup Cider Vinegar (optional) Start by soaking the nuts. By soaking them, it accomplishes two goals. The first is to remove an enzyme that makes them harder to digest, the second is to make them soft and creamy for the kale chips. Make sure to discard the water. Next, prepare your kale. You are going to remove the fibrous stem. I fold the leaf in half and use scissors to clip down the back. Tear the kale into bite-sized pieces. Preparing the sauce: I use my Vitamix to blend the rest of the ingredients. If you don’t like spicy, then leave out the jalapeno. If you don’t want tang, then leave out the vinegar. They are also delicious without these ingredients and more kid friendly. Toss the kale in the sauce and spread out on dehydrator trays. Dehydrate under 115 degrees to maintain raw temperature. Keep them in the dehydrator until they “crunch” when you taste them usually about 4 hours. I find it best to flip them around to loosen them from the tray after about 2 hours so they don’t stick to the tray at the end. I keep these in a zip-lock bag in my...
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My media guy asked me the other day how restaurants fit with the central theme of the Crucible bookii, which is about falling in love with Mel. For me, when I go to restaurants, I am also alone with Mel, and it is when we have some of our most intimate conversations. Food and restaurants are so much a part of the flavor of our lives that I can’t imagine leaving them out. I love sharing my thoughts and experiences when we explore a new place. I just want to share these times with you in a way that allows you to get a glimpse of what we experienced. When we were ready to go live with the bookii launch and were looking through the articles, I realized I had 3 different reviews for Quatrefoil Restaurant in Dundas, ON. This is no accident. It is one of my favorite places to go for a special meal and I always want to take pictures because their food is so beautiful. We have decided that we really don’t like to eat out too often because if we go to the places we can afford, we end up spending a fair bit for a family of 4 or 5 and we usually eat better at home–we can spend $35 at Wendy’s or we can save up and go someplace special. When we choose to go out, we like to have the kind of meal that we will really remember. Apparently, Quatrefoil is this year’s favorite. I’ve combined 3 different reviews into one entry so you can compare and see them as a whole. These 3 meals happened between October 2012 and April 2013. I have only been to Quatrefoil in the fall and winter which seems silly, since they have a gorgeous patio. We’ll have to try the patio sometime soon. 1. Lunch With Sela Sela and I had an opportunity to have an amazing lunch at Quatrefoil Restaurant in Dundas before she left for Chef School....
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Last night I found a way to make Low-carb tacos that worked for us. I love the flavor of tacos but I don’t always want the carbs and the fat from traditional tacos. These gave me the flavor of a taco without the shell. I loved them and wanted to share them with you.
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My kids don’t always like spicy salsa. This is a great condiment for eggs or Lettuce Tacos or anything that needs some added flavor. The shredded jicama makes it look like cheese and for my brain that makes my Lettuce Taco taste better.
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