Batter Licker

August 27, 2011

breakfast padrón pepper poppers

Jay left for the East Coast earlier this week. Why anyone would want to travel to a coast that features the weatherly pleasures of both earthquakes and hurricanes – and in the same week! – is beyond me.

(In all seriousness, I hope everyone back East is okay. Also, maybe it’s time to consider moving to California.)

But it hasn’t been the worst experience to come home, exhausted, and throw together such genius dinner plans as “an abundance of lightly salted, raw dry-farmed Early Girl tomatoes” that would normally induce Jay to fast for the evening; and “sauteed broccoli with microwave-zapped potato à la mode,” where “à la mode” refers to a giant scoop of Greek yogurt atop the potato but also to a scoop of baklava Greek yogurt ice cream enjoyed while watching Project Runway.

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His absence also left me unsupervised and unhurried at the farmers market this morning. $40 and more than a weeks’ worth of produce later, I meandered homeward with nectarines, Early Girl and Green Zebra tomatoes, basil, Napa cabbage, pink-speckled cauliflower, onions, summer squash, figs, and a handful of pimientos de Padrón in tow.

I had wanted to try the Padrón peppers since their seasonal debut about a month ago, but staved off the urge because Jay is not particularly keen on peppers. But because he was still away and I was feeling a bit sad (whoever said 4 days of alone time is phenomenal lied, or hasn’t dated Jay, or hasn’t been part of the goofy fun the fiance and I have been having for the past 10 years), I decided it was time to pick some peppers, and whip up something new and fun for my first meal of the weekend.

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Having craved jalapeno poppers for the past week but realizing it was still not quite 10 a.m., I set about on a mission to create a breakfast-appropriate popper. (I add peppers to my eggs all the time and love chile rellenos, so I’m surprised I hadn’t thought of stuffing peppers with eggs, onion and cheese sooner.) (I also like parentheses.)

Now that you’re on board, let’s get to some rebellious popper-making … (more…)

May 5, 2011

mexican tortilla lasagna with chorizo, kale and beans

Whenever I have extra tortillas sitting around after a night of mango-salsified and pink chipotle-sauced fish tacos, I typically insist on using them as is (pretending not to notice that they’re stale and ripping when I fold them for a taco or burrito), or during slightly more logical moments, I chop them into wedges, toss with olive oil, salt and cumin, and bake them into chips. This time, I pretended they were lasagna noodles.

Some might define insanity as repeating the same thing over and over, and expecting different results. But I bet a few of you are reading this and thinking that indulging my admitted illusion that tortillas can work as noodles is just another type of crazy. And you would probably be right.

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But I love an excuse to make Mexican food, and the miniature stack of leftover tortillas provided me with exactly that. (more…)

May 4, 2011

quick, one-pot tomato-chile sauce

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With just tomatoes, onion, garlic, peppers, a couple pantry-staple spices, one pot, and 25 minutes of hands-off simmering, this spicy, satisfying and unapologetically healthy tomato-chile sauce comes together and is ready to satisfy any number of your weeknight Mexican food desires.

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Toss it with some pasta, corn, and black beans, topped with a dollop of sour cream (or Greek yogurt) to enjoy a break from and simple variation of the standard weeknight spaghetti with marinara. Or enjoy it as you would any other tomato and chile-based sauce (enchiladas? wet burrito? mixed into scrambled eggs or potatoes? hot salsa and/or bean dip? chilaquiles?). But my personal favorite is using it as the sauce for a Mexican Tortilla Lasagna. (more…)

April 4, 2011

mexican carrot slaw

Filed under: mexican,salad,vegan,veggies — Tags: , , , , , , , — Kristen @ 3:11 pm

When I made Smoky Black Bean and Spinach Soup last week, it was not quite so grey and cold out as it has been of late. Instead, a warm and sunny day had shifted into a temperate and windless evening, which is unusual by San Francisco standards. I blame this sudden change into decidedly spring-appropriate weather for creating my otherwise inexplicable craving for carrots on that soup-dedicated evening. Seriously … who ever really craves carrots?!?

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To satisfy my desire for the crunchy and sweet root vegetable, I quickly ran a carrot against a coarse grater. To tie it in with the Mexican flavor profile of the soup and balance out the sweetness of the carrot, I added some fresh cilantro, tart lime, smoky cumin, and spicy hot sauce. (more…)

November 16, 2010

mexican rice and fajita-spiced steak, poblano peppers, and onions

I grew up eating Mexican rice of the Rice-a-Roni quality. In other words, boxed rice and unknown spices + canned tomatoes + butter + water. It was delicious. But it was not Mexican. And I clearly didn’t know any better. But even if I had known better, I have forgiven the follies of my foodie-less youth.

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Fast forward a few years, and I’ve figured out that this Mexican rice wonder of my childhood can not only be made at home, but (not surprisingly) tastes way better than the romanticized Rice-a-Roni of yore. Plus, this rice can be made without any canned vegetables and with discernible spices that I always have on hand anyway, making it fresher and cheaper than the boxed stuff.

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Because rice was always the highlight of Mexican feasts growing up, whether in my super plain bean-cheese-rice burrito or as a side dish to any number of restaurant main courses, I like to say that I “know” Mexican rice. That may or may not be true, but I have been exposed to a wide variety served everywhere from fancy Mexican joints to chintzy taco shops. (more…)

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