~ Food Made with Love in Mexico ~
This is a real seed that blows around in the summertime in Mexico. The first time I saw these heart seeds I had fallen in love and they were blowing into my open-air casita bringing sweet messages of amor...
Welcome to my recipe page!
I have been living in Mexico for almost 7 years now and I love fresh ingredients and I love to cook and, as you can see by my website, I just love to share!! Here are some of my favourite things to whip up. Most don't take long at all and are simple and delicious. I hope that you enjoy making and eating this yummy food as much as I have!
Bon Appetit and Buen Provecho!
The Tastiest Coffee You've Ever Tasted!
Whether you drink your coffee black or not you must get one of those Italian stove top coffee makers.(A Bialetti, so you know what I'm talking about) If you love coffee, you just have to! Coffee made in any other manner just doesn't have what this coffee has. MMmmm mmmm it is such a pleasure to drink...
I couldn't find my other older photos of my coffee maker but once I'm back in Sayulita I will find them and post them - for now you just get this leg shot, sorry about that!
Soooo the recipe is this:
(I really like espresso beans and I grind them verrrrrry finely)
You fill the water only up to the pressure release gadget in the bottom of the coffee maker. Then you put it together and spoon the finely ground coffee into the holder. Don't pack down hard - just fill it up and pat. Screw the top on the coffee maker and set it on a medium heat. Then, get your small saucepan and pour in about 1 cup of milk (or however much you think you'll like), turn it on medium/high and both the coffee and the milk should be ready at about the same time. Scald the milk (it will bubble up). Then.....oooooh yes....pour the coffee and the hot milk into your vessel (I use my old Paris cafe au lait bowls just for this) and add honey to taste. You will be in heaven, honestly!
This leads us to the Tastiest Iced Coffee you've ever tasted!
If you only use half the coffee that you make in your Italian stove top coffee maker for your morning coffee remember to add your honey (don't ever use nutrasweet or splenda, ever, they are poison - look them up on google!) to the remainder while it's hot so it melts then put it in the fridge. When it's cold simply add some cold milk to it and a few ice cubes and you're set! Yum yum yummy on a hot day....(PS: if you can get your hands on some of that outlawed raw milk it's even more heavenly and better for you, too!)
My Grandad's Green Drink
is my Grandad's famous (to our family at least) Green drink! He was
born in 1903, was into organic gardening (mom just showed me some
of his old organic gardening magazines/newsletters from the 60's),
always had a big garden himself, soaked his grains overnight and then
had them with water and always made this green drink with whatever
was in the garden, weeds included! It is SO delicious. Whenever I'm
at my mom's place she whips one up every morning. You can feel
the goodness vitalizing all your cells!
a few raisins or a date if you want it sweeter
The Mexican version of my Grandad's Vitalizing Green Drink
finally got to make my Grandad's Green drink in Mexico when an organic
market finally came to town and supplied me with organic kale - yay!
(pronounced: HA MY KA) is a drink made from hibiscus flowers - yes!
Beautiful isn't it?
Beet, Avocado, Pecan Salad Supreme
absolute all-time favourite salad right now: Beet Supreme!
Refreshing Celery Salad
salad came about because I was hungry but didn't have many ingredients
to choose from but, wow, what a surprise! I don't know what came over
me, because I really love cheese, but I thought: maybe it
doesn't need feta cheese (or queso seco like they have here)? And,
indeed, it didn't! I was quite amazed. It tasted sooo fresh and crisp
- it was perfect for a hot day...
Now, this salad takes a little longer to make but boy is it worth it! It is the perfect salad for a mid-afternoon summer's lunch. It's my all-time favourite and make sure you don't skip the dressing - the dressing is what makes it!
2 huge salads
Boil the potatoes in sea-salted water (potatoes like salt!) for 6
minutes then drop the green beans in on top of them for another 7
minutes. They will both be perfectly cooked.
Organic Cherry Tomato Caprese Salad
organic cherry tomatoes and basil make this salad...
Tossed Salad with the Works
This is the salad I make when I want some crunchiness and a little bit of everything...
Tear up the clean lettuce into crunchy bite size pieces (when the lettuce is big it's just really difficult to eat and it's not as enjoyable!), add all the ingredients and toss with olive oil and lime juice. Voila!
is very quick, tasty and good-for-you miso soup!
Bean & Sweet Potato Soup
One of the many soups I make throughout the winter. It's so easy to make a huge pot and then warm up small pots of it as you need it. Some buttered toasted baguette to dip in it and you've got yourself a full meal!
Melt your butter in your big pot (I just love my Le Creuset pot) and add your onion, carrots, celery and red pepper. Sautee and simmer until totally soft (maybe 15 to 20 minutes). Sometimes I add a little water if they are sticking too much and cover for the second bit of cooking. This will be the base flavour of your soup.
Add the chunked zucchini and cook for 8 minutes or so.
Add your sweet potatoes and cooked beans and stir.
Add your hot water and then bring everything to a boil. Add salt to taste (probably at least 1 teaspoon to start). Then lower to simmer the soup with the lid on askew for about 20 to 30 minutes until the sweet potato is cooked.
Check the salt level and add fresh group pepper.
Ladle into your bowl add a dollop of soup cream and have with toasted baguette with butter dipped into it. MMm mmmm yummy!
Rosemary Roasted Potatoes with a Spinach, Tomato and Feta Omelette
There are many variations for a wonderful omelette, here are a few of them but please do experiment! I love making my omelette's open-faced because then they still look gorgeous... You'll want to prepare the roasted potatoes first and then while they are cooking you can make the omelette.
roasted potatoes are suuuuuuper easy
Sautee the onion in some butter with salt and pepper until nice and soft then add halved cherry tomatoes and cook until soft but still holding theire shape. In a separate bowl whisk 2 eggs together and add a bit of salt and ground pepper then pour the egg into the frying pan that already has the sauteed onion and tomato in it. I found that, for the perfect omelette, after waiting maybe 1 minute, I put my spatula under one area of the omelette, displacing some already-sort-of-cooked egg and allowing raw egg to fill the space I cleared. I do that in a few spots and it really seems to make a perfect omelette that doesn't have to cook too long (risking burning the bottom) to cook the thick egg layer all the way through, ya know? Put a lid on it for maybe 3 minutes...and as soon as you see that the egg is cooked add your feta or other cheese. Put the lid back on for 1 minute or so and you're done! I like to eat it open-faced like this because it's pretty...
Serve up the rosemary roasted potatoes and you have a breakfast or lunch (or even dinner) feast!
If you like mushrooms then you will love this - a very simple (sometimes simple is the best, yes!?) mushroom omelette where you don't add a whole pile of other ingredients because you really want to taste the mushrooms!
Sautee the onion in butter and salt and pepper for about 5 minutes and then push them over to the side of the frying pan and add the sliced up mushrooms. (you might have to add more butter and salt and pepper) Sautee until nice and brown all over. Add the beaten eggs (see above method) and when the egg has cooked all the way through add your cheese and cover for a minute or two. Carefully plate it and add some fresh basil. (sour cream is optional, but I love it!)
Yellow Pepper & Archichoke Heart Omelette
Sides or small meals in themselves!
Home-made Organic Pesto made in a Mortar & Pestle!
made the old-fashioned way with a mortar and pestle!
Sardines on Pita bread with Capers, Red Onion and Lime
You either love 'em or hate 'em...I happen to love them...especially
done this way. Yum yum yum.
Organic Cucumber & Tomato Sandwiches
These last couple of years I have grown my own Suyo Long cucumbers (the crunchiest, most delectable cucumbers I've ever tasted in my whole life, I have to say!) and my own tomatoes, too (but not the ones pictured above....see the ones below...mmmm mmmm!) There is nothing more gratifying than growing your own vegetables! My best tomatoes are grown in large clay pots on my terrace SO as long as you have some sunshine you can do it too!
Soooooo I know what you're thinking: sandwiches aren't much of a recipe but these ones are pure heaven and I'm just reminding y'all that the simplest thing can be a taste sensation. The freshest organic cucumbers and tomatoes from your garden (or your nearest organic garden!), your favourite bread, whatever it may be, all add up to a perfect snack.
& Tomatoes, sliced thickly
Toast and butter your bread, slather in mayo (the cucumber sandwiches are good with dijon, too!), top with the cucumbers or tomato slices and shake some salt and pepper over top. Enjoy!
My Great Grandsmothered Cabbage
is our family's famous (to us) Great GrandSmothered Cabbage recipe
- time travelling all the way from the 19th Century!
can also make it with chicken broth for something different. Very
tasty too. Buen provecho!
Roasted Vegetables with Roasted Potatoes
Potato-Lovers Dream - soooooooo easy! Who doesn't love roasted potatoes?
Flor de Calabaza Tacos
Mmmmm mmmm! I got these gorgeous Flor de Calabaza's at the farmers market. Aren't they stunning? AND they were super tasty as well (who knew? I had never made them myself).
de Calabaza (zucchini flowers)
In Mexico this is how they make their tacos: open-faced like this. You just pick them up and they naturally fold into the 'known' taco shape and you can munch them that way.
Well, I can't take credit for 'making' these mangoes but that doesn't stop me from enjoying them!
back in Canada not buying mangoes because I didn't know how to get
in to them - they always seemed SO difficult to eat (perhaps I'm lazy).
But this is a super easy enjoyable way to eat them!
The other, local way, to eat them is to simply peel them like a banana, while holding the bigger base and just launch into it. I have many mango trees and there is nothing more pleasurable than eating a mango like this that is still warm from the sunshing!
Maracuya or...Passion Fruit!
The first time I tasted a fresh passion fruit right off the vine, I thought I'd died and gone to heaven. Wow. I could taste the vitamin C - they just tasted to vital and healthy and good for you!
You just cut them in half and then scoop out the insides with a spoon - crunch away on the seeds and all.
Papaya with Lime
Mmmm mmmm organic papaya from my trees! I swear, I have never tasted a sweeter papaya.
secret to enjoying the taste of payapal is to always squeeze
lime over it. Always. The two flavours just marry so well. Ya gotta
have the two together. Delicious!
Moistest Mango Bread Pudding Ever
Ever wonder what you can do with your old stale baguettes and bread ends? Save them and make this absolutely delectable bread pudding. It took me a few times to perfect the recipe (but I didn't mind!!) so here it is:
Edgar Cayce Warm Pears
sure how I discovered this. I have a feeling I combined Edgar Cayce's
information on pears being very healing for your lungs and respiratory
system with Traditional Chinese Medicine's information on how warm
pears, in particular are very healing.
Coconut Banana Cornbread with Mango Compote
I just love tropical flavours and prefer cornmeal to wheat flour (when possible!) Soooooo dreamt up this concoction to satisfy my sweet tooth.
still warm, cut the cornbread into a big slice or wedge, ladle on
the mango compote and, if you have some left-over coconut cream, drizzle
it over....mmm mmmm...