Tag Archives: FOOD

veggie soup

15 May

I was craving soup (crazy, I know, it was like 96 degrees here yesterday!) and had a ton of veggies on hand so this just kinda came together. I cooked some onion and garlic in a little butter.

Added some chopped carrots and yellow bell pepper.

Poured in chicken broth and broccoli,

let simmer for a while before throwing in a few handfuls of spinach.

I blended batches of the soup and added a couple of tablespoons of flax seeds.

I returned the blended soup to heat and added a tablespoon of heavy cream.

Then came the fun part, I put the soup in ramekins and covered with a slice of provolone cheese.

After a couple of minutes under the broiler, this was the result:

The soup was so good, we each had a second serving (skipped the cheese). For dessert we each had half of this adorable mini watermelon.

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mmmahi mahi

1 May

Last week, Sunflower Market had mahi mahi for $3.99 / lb! I was all over that deal! We grilled the mahi mahi with a mango chipotle sauce I picked up at World Market earlier this week. We made the mango salsa by combining mango, minced onion, garlic and green bell peppers with avocado, cilantro, a little orange juice and few dashes of our favorite hot sauce. We served the fish with the salsa on top and grilled white corn on the side. We combined the leftovers to make a cold salad for the next day. This salsa really complimented the fish’s flavor and the whole meal was fresh and summery.

grilling

1 May

Summer is here! In southern Arizona a grill is a must have cooking untensil for the summer. It becomes waaaaay too hot to cook indoors and even though it’s hot outside it’s worth keeping your home cool. Also, if your lucky, your grill is near a pool and you can stay cool, too!

We marinated these chicken breast tenders with jamaican jerk and hot sauce and they came out spicy and crisp! We grilled the aspargus in foil with butter and lemon and garlic. Yum! We used the leftover chicken in spicy spinach salads!

Breakfast tostada

1 May

We made this tostada with some leftover black beans, zucchini, scrambled eggs, salsa, avocado and cilantro over a toasted corn tortilla. It was fresh and very satisfying. Yum!

White Bean, Chorizo & Kale Soup

1 May

This soup is one of my all-time favorites. It is soooo easy and quick but packs huge flavor from very few ingredients. I get rave reviews each time I make it.

Saute onion and garlic in olive oil, add chorizo and stir for a minute or so to brown. Throw in a can of rinsed white beans and stir around a little more to coat beans with chorizo flavor. Add chicken broth and bring to boil and then let simmer until the chorizo is cooked. Add the kale and turn off heat. This is seriously good! I’ve also made this soup before with red potatoes instead of the beans and it is also really good.

desayuno delicioso (delicious breakfast)

1 May
hearty breakfast

It’s been so long since I’ve posted on here! I’ve been crazy busy at the office and the spring semester is almost over which equals crunch time! I haven’t stopped cooking or taking photos, I just haven’t been able to find the time or energy to put it all together for a post. I’m glad I found some time tonight in between a late-night cereal snack attack and bed time!

 
We made this hearty breakfast awhile ago and it was a great one! I made the black beans the same way I did here and we mixed the eggs with some chorizo I bought for another recipe. This was a protein-packed southwestern breakfast fit for a rey (king in Spanish)!

secret ingredient challenge

1 May

At the office, two of my coworkers and I have been doing a ‘Secret Ingredient Challenge.’ It’s really fun.. we each bring in an ingredient on Wednesdays and on Friday bring in something edible containing all three ingredients. My ingredient was tofu. H brought in greek yogurt and S brought pistachios.

I found this recipe for curried tofu avocado dip and got to work. I added pistachios to the mix in the blender and also sprinkled some chopped pistachios on top as well. 

I think it came out pretty well! I served it with cucumbers, cherry tomatoes, carrots, and bell pepper slices.

Curried Tofu Avocado Pistachio Dip