Remember how I hatched a plot to eat greens at every meal?
Yeah…desserts kind of got in the way of that healthy plan. But you know, Rome wasn’t built in a day, and I am still trying to focus on the greenery as much as possible!
So this month for the Secret Recipe Club challenge, I decided to take a recipe for green chile enchiladas—which sounded heavenly—and green them up!
I adore Indian food. I love the spices and the warmth. I love that Indian food is packed with things that are good for my body, and that it doesn’t taste like “health food.” Indian food is fantastic.
But I’ve got to admit that I don’t cook Indian food at home very often. True, I love going home and recreating every delicious food in my very own kitchen; but I just find that Indian food is always better when I order it out. (Or, ahem, when friends make it for me. Yeah, you know who you are.)
In the months since learning about Caitlin’s dairy intolerance, I’ve had to avoid eating a lot of my favorite things. Dairy is in almost everything! And since a lot of Indian food is cooked with ghee (clarified butter), I’ve been wary of ordering Indian food at a restaurant.
Enter glorious chana masala, a simple dish featuring chickpeas cooked in a rich, spicy tomato sauce full of grated ginger and pressed garlic. This version comes together very quickly, ready from start to finish in under an hour, thanks to the help of canned chickpeas. And it is delicious!
I’m not exactly sure how this happened, but I have become a little obsessed with tuna salad.
Tuna salad is one of those polarizing foods: you either love it or you hate it, and there isn’t much of anything in between. In fact, I bet half of you have already wrinkled your noses in disgust. Blech. Canned tuna.
And I used to be you, shuddering at the mere idea of opening a can of tuna. I used to make gagging faces behind the backs of high school friends who brought little packs of tuna for lunch.
But here I am. Tuna salad. It’s the best!
Especially this spicy Asian version. This delicious sandwich can make a believer out of any tuna salad skeptic. It is totally reminiscent of maki sushi rolls, with all the wasabi and ginger, the thin-sliced avocado, the fresh veg. You have to try it.
Have you ever made your own taco seasoning?
It’s kind of glorious.
Yes, it’s true: I have a penchant for making things from scratch that I could easily have bought in the store…but in this case, I really do think it’s worth it. Not only will you avoid totally unnecessary ingredients, like gums and gluten, but you if you make your own taco seasoning, you can customize the flavors and spice level!
Plus, your friends will be impressed. And isn’t it a beautiful thing when someone compliments your cooking (and you can brag that you even made the taco seasoning yourself)?
I have long been on a quest for the perfect fish taco to make at home: something spicy and tangy and crunchy and earthy that makes me lick my fingers and go back for more. And let me tell you, I have really had some fish taco failures at home—there are so many different recipes to be found, so many marinades and toppings, so many ideas about what makes a good taco! And the truth is that the basic, classic ingredients that make up a fish taco, white fish and coleslaw, can be quite bland.
I am forever ordering fish tacos in restaurants so I can examine them and make mental notes. (Note to self: do not drop an enormous chunk of fried fish inside a tortilla, top it with three shreds of cabbage, and call it a taco. Yuck.)
But Sarah and I were determined to get it right! I think this recipe is a winner, a taco I would make again and again. The coleslaw is sharp and limey, the chipotle mayo adds just the right amount of heat, and the fish is flaky and well seasoned. Taco heaven!
I can’t believe my beautiful girl is 4 weeks old! But it was a long road in getting there (and I’m not just talking about sleepless nights)…did you know she was a week overdue?
I spent a lot of time during the last few weeks of my pregnancy doing one “last” adventure with Jake, one “last” trip to the store, one “last” load of laundry/other heinous cleaning chore… I sure was ready to meet my girl and stop being pregnant! But she was pretty cozy and reluctant to make her entrance. Finally, I decided to try smoking her out.
This meal was one of many versions of what I called “Get-Out-Of-Me-Baby” food: simple, spicy dishes that I hoped would somehow convince Caitlin that the outside world would be a welcome change.
(In case you wondered…the spicy foods didn’t faze her. But this was still a delicious meal!)
It’s finally warm and beautiful outside! The sun is shining, the flowers are blooming, and you know what that means: eating outside!
This time of year I am always on the lookout for different ways to make a veggie burger. This sweet potato version is a doozy: sweet and spicy and starchy all in one! Add in some creamy avocados, fresh microgreens (which I grew! in my own garden!), and garlic aioli, and this burger will be just delicious!
This chili is stupendous. It really is. And I absolutely love that it’s basically a complete meal in a bowl! It’s got whole grains, protein, veggies, flavor for miles…
I’m not going to go on and on about it, because you should really just grab some pots and spoons and make it!
Happy New Year!
I meant to share this with you on New Year’s Eve. Appetizers, for me, are the essential New Year’s celebration food, and I wanted to throw your taste buds a little party.
Oh yes, I had all kinds of grand plans for our rockin’ New Year’s celebration…though grand is totally an exaggeration, because, to be honest, we were just tired this year. We just moved. Family holiday events, while fun, were exhausting. And Baby Girl is routinely forcing me to take naps at weird times.
Which meant that this easy shrimp cocktail was actually the only appetizer I managed to make for our little “celebration.” And we rang in the new year much the way we do any other midnight: me reading on the couch while Dave played a video game. *Cue noisemakers…*
But…at least this shrimp cocktail was jazzy and spicy! It certainly has a kick, even though our New Year’s was totally bland.