This trip to Barcelona wasn’t my first. I had spent a few days there just after college when I was working in London. However, I only spent two nights and...
My friend and I attended this event on February 18th. We missed the march and joined the rally at City Hall in downtown LA. It was a much smaller crowd...
This is so cute. There are many variations on Pinterest. I think the original idea came from the Free People blog which is worth looking at. I had these animals...
Last fall when I heard about the Ice Bucket Challenge I claimed to have felt bullied into donating since I didn’t want to make a spectacle of myself on Facebook....
We braced ourselves for the start of kinder this year. After all, we knew how pre-school had gone two years prior. She only cried every day for 1.5 years of...
It’s getting HOT and making pasta every night is killing me. I’ve been trying to branch out to more salads now that it’s summer. This is a really tasty dish...
Here’s a variation on the Kermit smoothie I posted a week or so ago.
I tried a strawberry banana smoothie. Kids did not like it. I tried a creamy pineapple smoothie with coconut milk & honey. FAIL.
So I changed up the Green (Kermit) smoothie a bit and the kids loved it! They want GREEN and I’m happy to oblige…
I don’t really measure ingredients when I make smoothies but here’s a list of the ingredients with the amounts roughly estimated:
1 c frozen pineapple
1 c frozen mango
1-2 c apple juice (I used Santa Cruz Organic which is supposedly made only of apples & water.)
1 large handful spinach
3 heaping spoonfuls of plain yogurt (I used Greek non-fat)
OPTIONAL:
ground flax seed
chia seed
Blend & blend! I use just as much juice as I need to get the thickness that will flow through a wide straw.
YUM!
Serve with a little granola. I made the granola the day prior after a roasted artichokes with lemon thyme butter sauce FAIL. I am going to work on that artichoke recipe & post when it works out because the butter sauce is excellent!! Anyway, the granola is really easy but I did another dunderhead move with that which I’ll share in the next post.
Here’s a variation on the Kermit smoothie I posted a week or so ago.
I tried a strawberry banana smoothie. Kids did not like it. I tried a creamy pineapple smoothie with coconut milk & honey. FAIL.
So I changed up the Green (Kermit) smoothie a bit and the kids loved it! They want GREEN and I’m happy to oblige…
I don’t really measure ingredients when I make smoothies but here’s a list of the ingredients with the amounts roughly estimated:
1 c frozen pineapple
1 c frozen mango
1-2 c apple juice (I used Santa Cruz Organic which is supposedly made only of apples & water.)
1 large handful spinach
3 heaping spoonfuls of plain yogurt (I used Greek non-fat)
OPTIONAL:
ground flax seed
chia seed
Blend & blend! I use just as much juice as I need to get the thickness that will flow through a wide straw.
YUM!
Serve with a little granola. I made the granola the day prior after a roasted artichokes with lemon thyme butter sauce FAIL. I am going to work on that artichoke recipe & post when it works out because the butter sauce is excellent!! Anyway, the granola is really easy but I did another dunderhead move with that which I’ll share in the next post.
The only reason we moved into this house was it was the closest one we could find to Gilbert’s El Indio.
What’s Gilbert’s, you ask? It’s a casual neighborhood Mexican restaurant 3 blocks from us. I’ve been going there for 15 years and still love it. It took me a while to realize the food is just OK. But I don’t go for the food. I go for the carrots & the margaritas. There’s nothing like a Gilbert’s marg on the rocks with salt! I don’t dig frozen margs. Unless that’s all there is, then I’m like, “Yes, pu-leaze!”
Aside from the margaritas, the pickled carrots are real draw.
They are spicy, but not too spicy, salty, but not too salty, & oregano-y. Yum, yum, YUM – don’t get me started. I just can’t stop eating them. By the time my food arrives (which is pretty darn fast, actually) I am so full up on carrots & margs that I really don’t need my entree but I like to be classy & order one anyway.
This place is TOTALLY family friendly! What I mean by that is you can wear WHATEVER you have on (even mud splattered mountain biking gear), children are more than welcome & the food comes out in about 3 minutes. They have high chairs & will make up a plate of beans & rice with shredded cheese or whatever you want even if it’s not on the menu. I just order a beans/rice plate for my kids to share. Then they eat everything else off of my plate.
Two notes: It’s not the most vegetarian friendly place (read: chips are fried in LARD – you can actually see yourself in the chips) BUT it does have a vegetarian burrito and a chile relleno both of which are tasty ENOUGH supplemented by your carrots & margarita(s). I recommend 2 margs on the rocks with salt. Don’t go over 2.
Almost forgot the second note: it’s CASH ONLY. If you forget your cash – go next door to the liquor store or launder mat & use their ATMs.
Forgive the poor photo quality. I will make these again this week & post better closeups.
Anyway, I was thrilled to find this copycat recipe on the internet(s) a few months ago. Apparently someone else is as crazy about these carrots as my friend Kinga & I are. I tried it and it was spot on! I still need to sneak some of my carrots over there for a true taste test which I’ll do when Kinga gets here…
These are reeeeeeeeeally easy.
All you need:
10-12 large carrots, peeled & sliced at an angle
1-2 small white onions, sliced
1 sprig fresh oregano (left whole)
2-4 bay leaves
2 c white vinegar
1 tsp sugar
3-4 tsp salt (to your taste)
3-4 jalapeños, sliced (or use jarred Jalapeños – I added about 1/4 c jarred)
Directions called for diced onions. Next time I make this, however, I will slice them. The onions are not the star of this show so you want to be able to get at the carrots without wrestling with hundreds of tiny onion pieces. So just slice them longways. (I’m not even going to show you the photo b/c I don’t want you getting confused!)
Ok. Here we go: combine carrots & jalapeños in a large container with lid. I didn’t have a lidded glass dish so I just used a huge mixing bowl (non plastic).
In a large sauce pan, combine remaining ingredients. Bring to a simmer for 2 minutes.
I actually ran out back to check my garden and then forgot to run back in. When I finally came inside my pot was boiling away merrily, and I do mean away as it was on HIGH. Everything turned out fine though!
Pour the hot liquid over the carrots & jalapeños making sure all vegetables are covered.
Let it cool to room temperature on your counter.
Pour into some kind of lidded dish (glass is best) and chill in refrigerator for 3+ hours.
I got some of these lidded jars at IKEA of all places. They have larger ones too.
YUM these are sooooooooooo good!! I actually ate them all myself.
And then, the other day, after I made & ate all those carrots, I found that Gilbert’s actually shared this recipe with the world via the LATimes way back in the 90′s. So I’ll try that recipe next & post the results.
My friend Nina once described her food tastes and “high-low brow.” The same can be said of me. I was raised on Steak Ums, Ortega taco kits, Fluff N Nutter on Wonder Bread, Rice Krispies, Creamy Italian salad dressing over iceberg lettuce and canned wax beans but we were also fed fresh corn & blueberries from the roadside stand and my mom always had lots of fresh fruit around the house for snacks.
Although I like to eat healthy for the most part, I still have the taste for some of the old style food.
This bean dip serves to capture both worlds and you can make it healthier if you want to! G and I both LOVE this dip!! We can’t get enough of it. I had it at my friend Charlotte’s daughter’s birthday. I literally stood next to the bowl devouring it like a hungry wolf. Lucky for me she told me how to make it. Thanks, Char!
You need to make this the night before you plan on serving it.
All you need:
3 cans of black-eyed peas (or about 2 c dry beans)
3 bell peppers (you can do whatever colors you like! I like it colorful.)
1 small onion, finely diced (I recommend a red onion for its looks)
2 ears corn, shucked & the corn cut off (or 1 can white shoe peg corn)
1 small bottle Paul Newman Italian dressing (I used “Lite”)
handful cilantro, chopped
OPTIONAL: fresh or jarred jalapeños
OPTIONAL: 1 small jar sliced pimentos
Finely chop the peppers. You’ll want them small enough to be easily scooped up onto a chip!
Cut the corn off the cobs. Finely chop your onion too.
Drain & rinse your black eyed peas.
Love these!
Here’s the weird part. Trust me here.
Remember these things? I think my mom used them for her Chicken A La King.
