La Gringa Weekly Menu

Recipe Links: Poblano Enchiladas Tequila Lime Chicken Chard Chorizo Soup Mexican Cauliflower Rice and Pork Verde (In development at Whatsfordinnerdoc) Sides and salads this week: Cherry tomato, basil, olive oil, balsamic vinegar salad. Grilled pineapple and left over lime chicken tacos. Prosciutto wrapped asparagus grilled. Fruit, cheese feta, and arugula salad (substitute salty cotija and…

La Gringa Weekly Meal Plan

Here are some of the fruits and vegetables that I bought at the Sunday Market this week. I paid 400 pesos ($22 US). I know it looks like a huge amount of produce but El Gringo and I will eat all of it. Possible side dishes and lunches this week. Fruit salads, caprese salad, cut…

Baja Stuffed Peppers

What inspires your cooking? Smells, colors, freshness, memories, blog posts, magazine photos? I’m inspired by all of these things and my weekly menu is designed around the freshest ingredients that I can find. This is a weeks worth of produce which costs me between $8-12 US depending on how much fruit I buy. Fruit is…

Quinoa Tabbouleh With a Poblano and Lime Twist

I love Sunday Market days in Miramar. My menus are inspired by the freshest ingredients. I planted herbs on my deck and the landscaper assures me that the plants and soil are organic. Call me a skeptic but I’m guessing my herb garden would not get the organic seal of approval in the states. I…

Salmon in Yellow Thai Curry

I try to eat fresh local foods so living on a lake in rural Northern California can somewhat limit my food choices. We almost never eat out and when we do there are certainly no ethnic restaurants, unless you count Mexican cuisine as ethnic. Mexican food is a mainstay of the western U.S. food culture…

Roasted Grape Arugula Salad

The inspiration for this recipe comes from Sunset Magazine, October 2015. Their salad included a serving of salmon which looks fabulous and I will try it as soon as my semi-annual shipment of Alaskan salmon arrives. I had never imagined roasted grapes on a salad but it makes perfect sense now. I roasted pears for…

What’s For Dinner? Ratatouille With Chicken

Ratatouille With Chicken Slice eggplant, peppers, zucchini, tomatoes into thin slices. I used cherry tomatoes and left them whole. Cut chicken breast into 1 inch pieces and lightly salt and pepper. Drizzle olive oil in a baking dish. Layer vegetables, basil leaves and chicken in the baking dish. Bake for 40 minutes in a 375…

What’s For Dinner? : Let’s Be Honest

Friends and family often ask, “What do you really eat?” I guess they think that I’m fabricating when I say, “I eat real food, mostly plants, some chicken and lots of fish.” I don’t eat bread, pasta, processed foods or much sugar. (Yes, you can live without simple carbohydrates.) Those of you who know me,…

Pimp Your Veg part 2: spices are your friend! 

Originally posted on foodbod:
?If you have ever read any of my blog then you know that I love spices; these beautifully coloured aromatic powders have the power to not only nourish and heal our bodies, but to completely change any meal.? Just a teaspoon of the right spice can take a dish from bland…

Quinoa Tabbouleh in Lettuce Cups

This is a simply delicious way to add a tangy antioxidant punch to a Summer BBQ. Parsley and tomatoes are loaded with antioxidants and fiber. Lemon gives you a burst of tangy Vitamin C and quinoa provides a complete vegan protein source. I’m taking these to http://www.FiestaFriday.net where you can find new and exciting recipes…

Grilled Cheese Anyone?

Halloumi cheese is a firm sheep cheese that has a tangy, salty taste like feta with a sheepy flavor. It holds its shape while grilling and even browns well. Trader Joes carries it sometimes and it’s worth seeking out. I grilled the cheese slices until browned and served them over micro greens and kale with…