My husband and I spent most of last January in Chile working on this puppet show and then traveling a bit. It was a glorious southern hemisphere summer. We ate a lot of terrific food, which I have been putting off sharing until the weather got warmer in my home hemisphere. Chile has 2,563 miles…
Tag: Latin inspired
Radish Snack with Avocado Crema and Spicy Pepita Powder
I love radishes. It is odd that I have not talked about more on this blog. I guess that I don’t actually cook with radishes. I just eat them as a snack with olives, salted nuts or cheese….and add them to every salad I make…and sprinkle them, minced on top of my eggs. Really, I eat…
Watercress Salad with Avocado and Broiled Pineapple
Happy Mother’s Day!! This is a recipe for my mother and also for anyone else who reads this blog in Hawaii (where I grew up). I have made this fabulous salad recipe, from Gran Cocina Latina: The Food of Latin America by way of Food 52, many times in the last few weeks. It is really good, even…
Rio Zape Pot Beans with Collards and Roasted Garlic and Jalapeno
There are two stars in this simple dish…home made vegetable stock and Rio Zape Beans from Rancho Gordo. I have started using Silvi’s system for making experimental economical vegetable stock. It is amazing how much excellent soup stock you can get out of a week of vegetable scraps! Of course, I am not a vegetarian so…
Picadillo Omelet with a salad
I used to order this for “lunch” at a Cuban cafe near a school that I worked at. I was teaching kindergarteners, so my “lunch” break came before 11 AM. I ordered this omelet and two cafe con leche every Tuesday. It was similar to my Huevos Rancheros addiction, which I fed at a cafe…
Empanadas filled with Sauteed Swiss Chard Stems, Green Olives and Roasted Red Peppers (Gluten-free or not)
What do you do with swiss chard stems? It is an ongoing question in my kitchen. I eat about two bunches of sautéed swiss chard a week year round. In the winter though, I find that the stems overwhelm the greens both in flavour and texture. So, I cut out the stems and use them to…
Agwa Mojitos!
OK, so before you tell me I am perfectly aware that it is the middle of winter and not really mojito season. But sometimes a girl’s gotta live in denial.
Guava Cream Cheese Tarts (Gluten-Free )… the charmingly imperfect result of a five year obsession
I have been thinking about trying to make this for a very, very long time. In 2007 Chris and both spent a lot of time working in Los Angeles on the opening of the amazing Noah’s Ark at the Skirball. Chris designed and built kinetic sculptures and puppets of 46 of the animals on…
Cheap eats- Brazilian Black Bean Soup and Pineapple Mint Salsa
I am a freelance arts educator. I usually spend the September hussling work and start teaching a bit in October. However, I do not get paid for any of my work until sometime in November.
