Tuesday, November 3, 2009

A caramalized onion, bacon, vegetable, and 2 cheese tart

Last week, I unexpectedly recieved a 20 dollar bill. Well, a 200 peso bill to be exact. It came from a friend who all of a sudden remembered that I had lent her 200 pesos a couple months ago. I told her there was no need to pay me back, but she insisted, and in times like these, I can really use all the money I can get. Except, instead of using it to give to my boyfriend to cover my half of the expenses of the $500 dollar stove he put on his credit card, I was browsing Wal-mart and found some cherry tomatoes. Cherry tomatoes are hard to come by in central Mexico, so I thought ok, I have to pick these up. While continuing to browse, I was thinking about what I could use these little guys for, when I found myself in the cheese section. I picked up a hunk of parmesan and looked at the price tag. $120 pesos...about $10.50. "Hmm," I thought as I set it in the cart, "120 pesos + 30 pesos for the cherry tomatoes leaves me $50 pesos. I think I'll pick up some bacon while I'm at it." The bacon cost $30, leaving me with $20. I thought I did good, because I hadn't spent all of themoney. And then I got to the checkout counter and couldnt resist buying a couple packs of peanut m&ms. I know, I know...I'm awful with money, but at least the tart I made was so delicious that I felt a little less guilty ;)

layer 1...a basic savory pie crust

layer 2...carmalized onion, crumbled bacon, sauteed zucchini

layer 3...mozzarella and tomato slices

layer 4...grated parmesan and cherry tomatoes

bake at 375 until crust is done (about 25-30 minutes for me)

Wednesday, October 21, 2009

salad with figs, jamon serrano and bleu cheese dressing

I made this delicious salad the other day when I was stuck with no food in the house (the day I made the pumpkin spice smoothie in the post below) and it was really really good. The neighbor has a fig tree that hangs in my yard and I cut a couple off (with permission of course), chopped up some black olives and washed some lettuce and mixed it all together with a bleu cheese dressing. My boyfriend was apprehensive at first to try it ("fruit? in salad??") but I added some jamon serrano to his salad as an incentive and he ate it right up. I even got a compliment out of him on how good the "fruit" was in salad.

Friday, October 16, 2009

Pumpkin Spice Smoothie

Yesterday I was stuck in my house all day with hardly any food ( i havent been shopping in 2 weeks!) and I was really craving something sweet. I rummaged through my fridge and in the freezer i found some frozen bananas (i freeze them to use them in banana bread or smoothies). i had somemilk i needed to use up, so i thought "ok, I'll just make a banana smoothie" but then my eye caught something in the verrrry back of my freezer. A tupperware of pumpkin puree! I talked about pumpkin puree in my pumpkin bread post (here) and i had been saving the leftover puree from the bread to make a pumpkin pie. However, over the last week or so, I have seen so many pumpkin recipes i want to try, and walmart (the only place i can buy pumpkins here in Mexico) is all out and the produce manager told me they probably wouldnt be stocking anymore. I was faced with a difficult decision...save the puree for a pie, or try delicious-looking pumpkin bar recipe... In the end, the pie won. I've been craving pumpkin pie for over a year now, and so into the freezer it was for my pumpkin puree.

But yesterday, when I saw that puree sitting in the back of the freezer, I decided that taking just a tablespoon or two wouldnt matter.
Pumpkin Smoothie

  • 1.5 c milk
  • 1/2 small banana cut in thin rounds (you could leave this out if you wanted to)
  • about 2-3 tbsp pumpkin puree (I just threw mine in frozen)
  • 1tbsp sugar (more or less to taste)
  • pinch or 2 of cinnamon, nutmeg and any other spices you like in your pumpkin pie
Blend all ingredients together and enjoy.

Monday, October 5, 2009

Homemade pumpkin puree

I won't lie. Making pumpkin puree from a real pumpkin is a lot of work. First you have to scoop out all the guts. You have to do a really good job of this, because who wants stringy stuff in their delicious pumpkin treats?? (set the seeds aside to roast later.)After its cleaned, you have to cut the pumpkin in large chunks (since mine was small as I only bought half a pumpkin from the store, I just cut it in half again.) Then, you have to roast it for about an hour. When it cools, you have to scoop out all the flesh and puree it ( I used a blender because I don't have a food processor.) When all that is taken care of, if you used a small pumpkin like me, you're left with about 6 cups of pumpkin puree, which means of course, that you have to make pumpkin bread.

For my pumpkin bread, I used this as a base recipe, but tweaked it a little. Also I halved the recipe, to make just 1 loaf )

for 1 loaf:
  • about 1 1/2 c pumpkin puree
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup buttermilk (or milk mixed with vinegar ...3 parts milk to 1 part vinegar)
  • 1/3 cup water
  • 1 1/2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
Preheat oven to 350 degrees F (175 degrees C). Grease loaf pan
  1. In a large bowl, mix together pumpkin puree, eggs, oil, milk, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  2. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Monday, September 28, 2009

a gift from Italy....

This gorgeous hunk of pecorino was given to us by out Italian neighbors who just returned from their latest trip back home to visit their grandson. As I type this Im eating a huge chunk and its amazing! Pecorino has always been my favorite cheese, and Im already thinking of all the ways I can use this. Any suggestions on what to pair it with are welcome ;)

Wednesday, September 23, 2009

chile manzano

Let me introduce you all to the chile manzano. This little guy may be tiny, but he packs a lot of heat. With a rating of about 30,000 on the Scoville heat scale, the manzano chile makes even my boyfriend (lover of all things spicy) break a sweat. He claims it doesnt, but last night when he ate it in a stirfry I made, I saw him wipe his brow when he thought I wasnt looking.

An interesting fact about the chile manzano: it has black seeds. At first, I thought my boyfriend's aunt had given me rotting chiles, but after some research online, I was assured that they are supposed to be black.

Monday, September 21, 2009

French toast sandwiches..a good late night snack

For the past couple of weeks, I have really been craving French toast...but I didnt have any maple syrup to put on top. I kept forgetting and forgetting to get it everytime I went to the store. Then finally last night I jsut couldnt take it anymore and made my boyfriend take me to the store just to get it so i could make my French toast.
He complained a bit about having to go out at 9:30 pm ust to get some maple syrup, but when all was said and done, he didnt regret taking me, and he raved about his banana-cream cheese stuffed French toast "sandwich."

This was really easy. You just make basic French toast in a skillet and then spread the filling between to slices. For the filling I mixed some cream cheese, sugar, vanilla and sliced bananas. Top with maple syrup and powdered sugar.