There are a lot of things that I miss from Ohio, but when it comes to cooking there’s one that is almost driving me crazy, the tiny kitchen of the apartment I am sharing right now. Supposedly, it was just upgraded, and don’t get me wrong, the new cabinets and tile are gorgeous, but the person who planned the layout clearly is not a cook. It’s almost impossible to cook there, well, at least as much as I am used to cooking. And don’t even get me started with the “ecological” stove…
That’s why when I cook there I try to make very simple dishes that don’t require a lot of preparation of cooking. I decided that for more complicated dishes I will go to my parents’ house and use their kitchen. Besides, I’ve been cooking just for one, and that’s not a lot of fun, is it? Today I just prepared a very simple lunch that turned out to amazingly delicious. I will be making it for my parents soon to get the seal of approval. But I am sure they are going to love it.
- •1 small package of spaghetti, cooked
- •3 TBSP unsalted butter
- •1/4 onion, finely chopped
- •4 garlic cloves, minced
- •2/3 cup sour cream
- •1 or 2 chipotles adobados from a can
- •1/2 cup Parmesan cheese
- •1 TBSP rosemary, chopped
- •1/2 cup sliced mushrooms
- •salt and pepper to taste
- In a medium sauce pan melt butter over high heat. Add onion and sauté. Add garlic and sauté as well.
- Add sour cream and chipotle peppers and stir until it blends with the butter. Add rosemary.
- Reduce heat add ¼ cup of the Parmesan cheese. Stir until it melts and blends with the sauce.
- Add mushrooms, season to taste and let the sauce simmer for about 7 minutes.
- Turn heat off and add the rest of the cheese. Stir constantly until it melts.
- You can either serve the pasta on a plate and pour some of the sauce on top or add the pasta to the sauce pan and toss it together to coat it with the sauce.
- Serve and enjoy!
A couple of posts back I wrote about my struggle with eating regular and healthy meals. Lunch is many times the meal that I skip or “forget” to eat more often. But like I mentioned on that post keeping them simple with fresh ingredients that are always available in my fridge and pantry has helped me get back in the right track. This lunch is another example of how easy and nutritious lunch can be to keep you going until dinner time.
- •1 TBSP olive oil
- •1/4 onion, chopped
- •1 garlic clove, minced
- •1 jalapeno pepper, chopped
- •1 roma tomato, diced
- •1/4 cup shredded chicken breast (optional)
- •2 cups of cooked pinto beans plus some of the broth in which they were cooked*
- •diced queso fresco
- In a medium pot sautee onion in olive oil until translucent.
- Add garlic and stir for about 1 minute.
- Add jalapeno and tomato and cook for about 2 minutes.
- Stir in the beans and chicken breast and bring to a boil.
- Reduce heat to low and simmer for about 5 minutes.
- Serve and top with diced queso fresco.
*Read more about the benefits of beans and how to cook them here.
Can you believe spring is here already? This past winter was cold and long… very long even for my taste. I love winter, but this one was particularly bleak and I really didn’t feel like cooking a lot. But the sun is shining again, the temperatures are rising and the colors of spring are blooming everywhere. If that is not enough motivation to get my butt up and start cooking, then I have a problem…
But that is not my only motivation to get back to the kitchen. Please watch this video and tell me if this is not a big motivator to start a revolution:
Yes, a food revolution! One that is way overdue. Jamie Oliver has become one of my favorite chefs and the concept of teaching people, specially kids, about food and cooking is one I can embrace with all my heart.
I wish for everyone to help create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.
– Jamie Oliver
I am going to frame that and put it in front of my desk and over the fireplace and my kitchen… We all can do something to help this revolution. I, personally, want to contribute with information in this blog about My Mexican Diet. It breaks my heart that Mexico is now the second most obese country in the world and the first in cases of child obesity.
We have an amazing cuisine that has evolved for thousands of years and has fed many generations with fresh, local, sustainable ingredients in a balanced diet. After la conquista, Mexican cuisine integrated new ingredients from all over the world that made it even richer. And it’s so sad to see that the “westernization” of the country has left us with an overweighed population that is expected to live shorter lives due to heart problems, diabetes and other overweight related diseases.
One of the things I am so thankful to my parents for is that they always made me eat everything they cooked. In our house there was never adult food and kids food. We all ate the same food around the table as a family and we weren’t excused until we finished our portions. Our meals were balanced not because my parents were dietitians, but because they knew how to cook the real Mexican food that had been served in the family for generations. And that’s the Mexican diet I want to share with the world.
I am not a dietitian either or count calories or weigh portions, but making balanced meals for you and your family is not rocket science. I believe that we have lost focus being obsessed with numbers when we should be focusing on freshness, taste and balance. That’s what I love the most about Jamie’s Food Revolution. It’s simple, fresh and delicious food that anyone can cook.
The following recipe is an example on how you can combine and balance different ingredients to make something delicious using an ingredient that by itself could be considered bad for you. I am talking about chicharrones (fried pork skin, which I just found out today are called cracklins in the U.S.). We love them in Mexico and other Latin American countries. But there’s always a healthier way to enjoy them:
- •3 roma tomatoes, diced
- •1 small onion, chopped
- •2 jalapeno peppers, seeded and finely minced
- •small bunch of cilantro, chopped
- •juice of 2 limes
- •salt to taste
- •about 3 oz of chicharrón (a little bit goes a long way)
- •1 avocado, sliced
- •warm corn tortillas
- Mix tomatoes, onion, peppers, cilantro, lime juice and salt in a large bowl.
- Crack chicharron in small pieces and mix with the vegetables.
- Serve on warm corn tortillas with a slice of avocado and enjoy as a snack or lunch.
Would you join me in this revolution? It’s time to take control of our food back!