02 Sunday Oct 2016
28 Monday Mar 2016
More to come as time advances, but this girl is stepping up her cooking game this year! I’m a farmer’s daughter who has planted before, but it has been a few years. My husband I just played in the dirt planting Roma tomatoes, cherry tomatoes, red bell peppers, jalapeno peppers, oregano and cilantro. We still have some basil and cucumbers left to plant. I’m looking forward to fried green tomatoes, fresh salsa, sundried tomatoes and marinara made with home grown tomatoes! If you have never planted a garden, I can’t recommend it enough! It’s not just the effort, the vegetables truly taste like NOTHING you’ve had before!!! You just can get tomatoes, whether farm fresh or from the grocery store, that taste like home grown! There are so many uses that you can never have too many. You can make sundried tomatoes and marinara and freeze for later use.
Wow we made a mess though! And I’ve washed my hands 3 times and still have dirt under my nails. It will all be worth it though! I can just imagine how wonderful the marinara sauce will be!!! You know you’ll hear more from me about that!!!
23 Wednesday Mar 2016
The photo of this blog post alone had me! Lobster and avocado!?! Food of the gods!!! This is a recipe I will definitely have to try and I will let you all know if I do!
lobster avocado pesto pasta my own recipe pesto 2 ripe avocados 2 green onion sprigs juice of 1/2 lemon 1/4 cup cashews 1/4 cup olive oil 1/4 cup parmesan cheese 1/4 cup cilantro leaves 1 tsp garlic powder 1 tsp salt 1 tsp black pepper pasta 1 lb spaghetti pasta 1/2 lb langosta lobster […]
http://cookingfromtheheart.net/2016/03/16/lobster-avocado-pesto-pasta/
27 Saturday Feb 2016
Posted in cooking, Food, Recipes, vegan, Vegetarian
Tags
Black Beans, Cilantro, Cooking, Food, recipe, Southwestern Stuffed Spaghetti Squash, vegan, vegetarian
I know I shared a link to this recipe a while back, but last night I actually made it myself. Now I can truly attest to how delicious this dish is!!! If you love southwestern flavors and would like a vegetarian (even vegan) entree, this is for you! The mild flavor of the spaghetti squash is jazzed up with black beans, red bell pepper, onion, and jalapeño. I wasn’t shy with the jalapeño, so my dish had a little kick to it! And the lime juice and cilantro add tang and freshness to the wealth of flavor here. This dish is very healthy, but never fear it’s a hearty one too!
While this dish does take some time to bake the squash (about 45 minutes), the preparation is pretty simple. The results are very impressive though. Put on a beautiful platter, this would be a great dish to serve to guests. And if you leave off the cheese, it easily becomes a delicious vegan dish. I love cheese, but this dish would be just as good without it.
To shorten the cook time a bit, I did not cook the squash whole. I cut it in half lengthwise and baked in a pan line with foil for 45 minutes. I also cleaned out the seeds prior to baking. I also added sliced black olives to mine. If you don’t like spicy, you could easily substitute diced green chilies for the jalapeño.
Southwestern Stuffed Spaghetti Squash
http://www.thecomfortofcooking.com/2013/10/southwestern-stuffed-spaghetti-squash.html
12 Friday Feb 2016
Posted in cooking, Food, Healthy Cooking, Recipe
This salad was so fresh and delicious, but it was hearty enough to be a great entrée for our dinner last night. I had a bunch of great items from my organic produce shipment, so a salad was just begging to be made! I had thought of making fajitas with the carne asada, but we have been eating a little heavy lately, so I wanted to keep it light and use the beatiful produce I had on hand. This salad with the savory beef, fresh produce and tangy dressing was incredibly flavorful with a nice crunch!
I had some perfect green leaf lettuce, a perfectly ripe avocado, a nice firm tomato and green onions. I just love my organic produce!!! I also had some organic cilantro, so I decided to make my own dressing. I was really happy with the tangy result that added a ton of flavor to the salad!
I decided to marinade the carne asada for half a day before cooking. I had a few Frontera marinade packets on hand. I decided to go with what was actually a chicken marinade, but what the heck it sounded good! Since I was making a salad, I didn’t want to go with flavors that are super intense, like barbacoa. I had a few Frontera sauce packets in my pantry and I decided to go with the Roasted Garlic Chicken Skillet Sauce with Chipotle and Lime. The flavors sounded good and they did not disappoint! The flavors were light and bright and worked just fine on the beef.
Carne Asada Salad with Cilantro Lime Dressing
Salad
1 pound carne asada beef
1 packet Frontera marinade (I used the flavor above, but they have several flavors, including fajita,that would work well)
1 head green leaf lettuce, washed, dried and chopped
6 green onions, sliced
2 tomatoes, diced
1 avocado, diced
Tortilla chips, crumbled
Dressing
Juice of 3 limes
1/2 cup cilantro leaves
1/2 cup olive oil
1/4 cup white balsamic vinegar
1 clove garlic
1/2 tsp salt
1/4 tsp peppper
Start by putting your meat and marinade in a zip-log bag. Mix well making sure all meat is covered with marinade. Store in fridge for a few hours. Next, make your dressing. I used my immersion blender to blend all the ingredients or you can put them all in a food processor or blender. Blend until well mixed and cilantro and garlic are in very fine bits.
Heat a pan sprayed with non-stick spray over medium high heat. Sear each piece of meat for a couple of minutes on each side. You don’t want to over cook carne asada or it will get tough. Once all meat is cooked, cut it into bite size strips. Put meat and remaining 5 salad ingredients in a large bowl. Top with some dressing and toss. Add enough dressing to lightly coat all salad. You may have extra left over depending on how much dressing you like. Sliced black olives would also be a good add, but I didn’t have any.
Enjoy!
Inside Kel's Kitchen 