March 23, 2015

Chocolate Chip Almond Cookies {gluten-free}

These soft chocolate chip cookies are rich with almond flour, almond butter and fragrant honey, perfectly sweet, not too much, not too little, and chunky with chocolate morsels. Now that’s a mouthful.

Chocolate Chip Almond Cookies gluten-free

Last week, Robbie and I turned into cookie monsters. I mean we ate a ton of cookies. Aiming for gluten-free chocolate chip almond cookies with no refined sugar, I mixed and baked 6 batches of cookies, maybe 7. I lost count.

We ate them warm, room temp, and stolen from a hidden spot in the freezer, and we’re still munching on samples that didn’t make the cut. This recipe won out, hands down.

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March 13, 2015

Spinach Patties with Salsa Verde {vegetarian}

Tortas de Espinaca Carmen/Spinach Patties with Salsa Verde

Forgive me for I’ve been posting a lot of green food lately, this green time of year. Not food that’s colored green, but real green food, like these vegetarian patties, my absolute favorite way to eat spinach. Covered with rich green tomatillo salsa verde, each fork-tender little green cake hides pinky-sized pieces of sharp cheese that melt during cooking. St. Patrick would fall head over heels in food heaven, like I did the first time Carmen made these for me.

Carmen is my Mexican hostess, cook, sister and friend, and my Mexican home-stay mother at Spanish language immersion school. She is also a teacher, and when you stay at her house, you speak only Spanish. Even if you just speak beginner Spanish.

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March 5, 2015

Green Enchiladas {vegetarian}

Sauté perfectly tender bitter spinach with arugula, and aromatize with onion, garlic and green chiles. Stir in herby chopped cilantro and parsley. Tuck into soft corn tortillas with a dose of melty cheese and bathe liberally in a tangy tomatillo green salsa. That’s how you make these easy green enchiladas—emerald and sparkling with oh-yes spicy heat.

Green Enchiladas

One of the treasures of Los Barriles, this Baja pueblo by the sea, is the parade of vendors who drive through the neighborhoods and campgrounds everyday, bells ringing, horns tooting, and microphones calling recorded alerts. Steaming warm tamales out of a latte brown sedan, today’s catch in ice chests weighing down the back of an old white Toyota pickup, and trucks loaded with 5 gallon bottles of purified water or propane gas, delivered right to your door–you hardly need a car. Continue Reading…

February 28, 2015

Green Enchilada Sauce

Since we’re on the cusp of St. Paddy’s Day, bring on the green. It’s been a month since I posted this recipe for authentic red enchilada sauce made with dried chiles. Don’t you think it’s time for a green enchilada sauce with fresh citrus-spicy serrano chiles, tart green tomatillos, and a handful of emerald cilantro?

Green Enchilada Sauce

Mexican green sauces, like Mexican red sauces, come in different shades of both color and picante bite, some spicy hot, some not so. The variations depend on the ratio of green chiles, cilantro and tomatillos, whether or not you char the ingredients, and if the sauce gets cooked after it’s blended. Continue Reading…

February 22, 2015

Achiote Red Rice Pilaf

From the Caribbean I bring you achiote. Ah-chee-o-tay, a seasoning paste and frequent companion to fish and meat down in the Mexican Yucatán peninsula. This incredible delicious achiote red rice pilaf is simply rice, onions, and carrots cooked in a broth of achiote and tomato-y V-8 juice.

Sauté of Rice for Achiote Red Rice Pilaf

Achiote red rice pilaf has that deep color that I’ve always dreamed about/aimed for in Mexican red rice. But even more than its color, this pilaf’s gentle earthy flavor hits a high mark, a level that classic red rice can’t even imagine. Praise be to the Mayan gods of the Yucatan, I’m a fervent convert. You’ll be evangelical too, after you see the orange light of achiote. Continue Reading…