Mom’s kitchen, nopales, and afternoon light.
Here’s another recipe that comes from my mom. Most places will bread them or deep fry them, so I don’t really get to have these unless I visit home. I’ve loved them my entire life and, this weekend, I took my mom’s challenge and made them for the first time. Continue reading “Chiles Rellenos”
This is a spin on a standard street taco, except I’ve substituted the meat for mushrooms and a bell pepper. This is another one of those dishes that you could easily add pork or beef to if you’re not interested in keeping it vegetarian. Conversely, you could drop the cheese and make this a vegan street taco. Continue reading “Vegetarian Street Tacos”
This one comes courtesy of my Chromecast which, when not magically presenting the latest season of The Walking Dead, rotates through images from NASA and various food blogs. If not for the high definition image of this beautiful dish, I would have never gone looking for a recipe involving black eyed peas – easily my least liked legume (and hip hop group). Continue reading “Black Eyed Peas with Chard & Leeks”
This recipe comes straight from the best cook I know – my mom. It’s a vegetarian dish that’s versatile enough to be served as a main course or a side dish. If you’re new to vegetable dishes or just plain scared of zucchini and squash, the cheesy goodness in this casserole is sure to make you a believer. Continue reading “Mom’s Recipe – Cheesy Zucchini & Squash”