riaincairo.blogspot.com

sophiacooksmexican.wordpress.com

May | 2009 | Sophia Cooks Mexican

https://sophiacooksmexican.wordpress.com/2009/05

May 5, 2009, 8:37 pm. I am embarrassed about how long it has been since my last entry. I was overwhelmed with Kitchen Caravan. Work, and then headed across the pond to London for a week, so I have been absent from this blog for about 1 month! I hope this never happens again. I love traveling, but I love to cook even more, so when I can’t get my hands dirty I feel slightly off kilter. Does not really exist in Mexico as a holiday. The only place where I know that it is celebrated is in Puebla. Make the Rhu...

sophiacooksmexican.wordpress.com

June | 2009 | Sophia Cooks Mexican

https://sophiacooksmexican.wordpress.com/2009/06

Watermelon and Queso Fresco with Choco Chipotle Tomatillo Salsa. June 26, 2009, 10:47 pm. I don’t know how this recipe creeped into my head. I think I was reading about the typical feta/watermelon combos that appear every Summer, and simultaneously studying a tamal book. The sauces, cheese, and watermelon soon coalesced into one unstoppable urge to cook. The sauce is spicy, the cheese is mild and sweet, and the watermelon is refreshing. Watermelon, Queso Fresco, Chipotle Salsa. 2 cloves roasted garlic.

sophiacooksmexican.wordpress.com

March | 2010 | Sophia Cooks Mexican

https://sophiacooksmexican.wordpress.com/2010/03

Goat Milk Yogurt Swirled with Cajeta and Berries. March 30, 2010, 7:34 pm. Over the past couple of years I have gotten really into goat milk, and have fallen in love with goat milk yogurts from different farmers in the region. I love them all- some are runnier and more liquid- perfect for mixing with cereal and granola. Others are thick and creamy- perfect for topping with fruits and nuts- and eating as a dessert instead of ice cream or custard. Create a free website or blog at WordPress.com.

sophiacooksmexican.wordpress.com

May | 2010 | Sophia Cooks Mexican

https://sophiacooksmexican.wordpress.com/2010/05

Mango and Rhubarb with Yogurt and Pistachio. May 5, 2010, 5:39 pm. Rhubarb does not exist in Mexico, but that does not mean that Mexicans in the US can’t adopt it into their recipes and dishes. The othe. I thought that the sweetness of the mango would be a nice match for the tart rhubarb, and I was right. I stewed rhubarb. With a little sugar. And served it with goat milk yogurt, mint, toasted and chopped pistachios, and m. Blog at WordPress.com. Create a free website or blog at WordPress.com.

sophiacooksmexican.wordpress.com

December | 2009 | Sophia Cooks Mexican

https://sophiacooksmexican.wordpress.com/2009/12

Quesadilla de Atun- A Mexican Tuna Melt. December 25, 2009, 2:32 am. Every year we celebrate Christmas and New Years in Los Cabos, Baja California. My uncle and aunt moved here when they were recently married, and we have all been coming out to visit them for so long, that now it is like a second home to me. I really love being here. Even though there is a lot to do, the best moments are when the whole family is together and we just do nothing. Tuna and marlin are big here in Cabo. Tuna Melt a lo Mexicano.

sophiacooksmexican.wordpress.com

April | 2009 | Sophia Cooks Mexican

https://sophiacooksmexican.wordpress.com/2009/04

Tostadas with Spring Sprout Pate. April 7, 2009, 7:10 pm. Last week I did a presentation on sprouting at the Lucy Robins Welles library in Newington, Connecticut. I made a Spring Sprout Pate. And Kitchen Caravan’s Live Hummus. I made so much sprout pate that I have been eating it ever since. Yes, I am still eating this spread! Tostadas Topped with Sprout Pate, Cheese and Herbs. One of my favorite Mexican foods is. I love the brand Sanissimo. 8211; which makes them baked (. Cup split peas, sprouted. 2 sca...

sophiacooksmexican.wordpress.com

December | 2010 | Sophia Cooks Mexican

https://sophiacooksmexican.wordpress.com/2010/12

December 10, 2010, 2:54 am. My grandmother brought me home the latest O magazine the other day, and in the recipe section I found this amazing photo. A bit tricky, but we had to use them up! Working over the serving bowl to catch the juices. Then I added the seeds of about 1/4 pomegranate. 1/2 an avocado, diced. 1 handful of cilantro, roughly chopped. 1/4 of a red onion, thinly sliced. And 1/2 a jalapeno pepper, thinly sliced. I seasoned it with salt. 1 tablespoon of honey. And a squeeze of lemon.

sophiacooksmexican.wordpress.com

February | 2009 | Sophia Cooks Mexican

https://sophiacooksmexican.wordpress.com/2009/02

Hibiscus Infused Agave Nectar. February 26, 2009, 11:07 pm. One of my favorite simple Mexican recipes is an infusion of agave nectar with dried hibiscus flowers. Hibiscus flowers, or. To make the infusion, heat about 1 cup of agave nectar or so over a low flame. Add a handful of dried flowers and stir. When you can see that it has heated up a bit, turn off the flame. Let the pan sit while the flowers infuse the nectar. What can I do with these flowers you may ask? With the fruit and hibiscus nectar.

sophiacooksmexican.wordpress.com

November | 2014 | Sophia Cooks Mexican

https://sophiacooksmexican.wordpress.com/2014/11

November 26, 2014, 9:55 pm. I came up with this Roasted Poblano Dressing. 2 Poblano peppers roasted, peeled, and seeded. 1/2 cup cashews, soaked in water for 4 hours. 1/2 cup water, or as necessary. 1 1/2 teaspoons salt. 3 tablespoons nutritional yeast. 1-2 pinches of garlic powder. 1/4 cup olive oil. 1 1/2 Tablespoons cider vinegar. Makes about 1 1/2 cups. November 14, 2014, 7:15 pm. My aunt Isabel had been telling me about this amazing. Sabor a Mexico II. Is a Mexican soup that comes green or red, with...

sophiacooksmexican.wordpress.com

November | 2009 | Sophia Cooks Mexican

https://sophiacooksmexican.wordpress.com/2009/11

November 30, 2009, 10:58 pm. Tags: canned tomato salsa. On Sunday morning we had a Mexican brunch with some friends of ours and made Turkey. Is a dish that uses up old tortillas and meat. You basically fry the tortillas in oil to soften them, fill them with your meat of choice, roll them up, place in a baking dish, and pour the sauce over them. You then top the dish with cheese and bake in the oven. The possibilities for. Are endless because you can use whatever meat,. 2 28-ounce cans of diced tomatoes.