Tag Archives: Mexican

Avocado Cilantro Cream Salsa

DSC_0121

Labor Day has, unfortunately, come to a close. I found myself crying myself to sleep last night, solely because my extended three-day weekend came to an untimely end. Why me? I bawled. Why so soon?

DSC_0118

But of course, the end of breaks are inevitable. No matter how often I’d pray as a young child for some extension of my summer/spring/fall/winter/other break, it’d never come. I remember in the winter, everyone in my third grade class performed these crazy “snow rituals” in an attempt to convince the clouds to pour out snow, ice, hail… whatever would get us out of school! Of course, Dallas isn’t the ideal place for snow (much less the blizzard we wanted to summon), and it never worked.

DSC_0122

Maybe it’s better, though, that the work/school week is back. When I have a day off, I usually just lie in my bed and hope I don’t have to do anything all day. (“I’m recovering!”) Weekends and vacations, as nice as they are, have a tendency to sap all motivation out of me.

DSC_0127

Over on Kuya’s Notebook, my personal blog, I haven’t added anything to the draft that’s been sitting in my dashboard for a good two months. Eh, oh well, I’m sure I’ll get it out eventually! (And I have all of my New York and Orlando trips to write about!) You know, you could even take a look here… This is my first post in a while! (I’ll try to get my schedule all in order again—sorry guys!)

DSC_0128

I’m sure a lot of you feel the same way sometimes, especially when it comes to food. Because let’s be honest, cooking anything can be exhausting if you do it all the time! I tried to bake cookies from scratch and brownies from a mix within a span of two weeks and I’m baked out.

Because I live in a land where Tex-Mex reigns supreme, here’s a fun avocado cilantro cream salsa for you. It’s not too difficult, and it’s a fun dip for chips—something you can have when you’re not in the mood for a big meal or snack. Just something small!

DSC_0123

Avocado Cilantro Cream Salsa

  • 1 extra-large avocado or 2 small avocados, peeled and sliced
  • 1/2 cup cream, preferably Mexican table cream
  • 1½ teaspoon garlic powder
  • 1/2 teaspoon taco seasoning
  • 1 teaspoon salt
  • juice of 1/2 lime

Combine all ingredients in a food processor or blender. Mix until smooth. Serve with choice of tortilla chips.

Advertisements

Asian Coleslaw & Cilantro-Lime Brown Rice Sides

This Thursday, we here in America are going to be celebrating the Fourth of July, American Independence Day. A day filled with patriotism—and barbecue!—awaits! No Fourth of July celebration is complete without sides though, and as a country that values diversity and inclusion, here are some unique side dishes inspired by our friends to the east and the south!

DSC_0151

The Asian coleslaw is something my mom has made for a while now, a side to everything from Korean food to American food. I’ve always loved its vinegary taste; it leaves your mouth feeling pungent and tangy after every bite.

DSC_0096

The cilantro-lime brown rice is actually inspired by one of my favorite fast-food restaurants, Chipotle. The great thing about Chipotle is their commitment to hormone-free meats. Lately, a big “scandal” erupted when Chipotle labeled GMOs on their website, showing that much of their food is in fact genetically modified. Personally, I commend them for labeling GMOs, something food companies have fought against for years. (They have said that they’re working towards a completely GMO-free ingredient list, and I’m sure it’ll happen sooner or later!)

Both recipes aren’t complicated in the slightest, so you’ll be able to whip them up without stressing yourself out too much! Remember, they’re only sides, not entrees—you have more to focus on later!

The United States is a melting pot of many cultures and all walks of life. This is a country where diversity is accepted and cherished. So what’s stopping you from adding a little diversity to your Independence Day meal to remind everyone of the principles this country stands on?

Asian Coleslaw

DSC_0146

Ingredients

  • 1 bag prepared coleslaw mix (preferably tri-colored salad mix)*
  • julienned mangoes (optional)
  • julienned cucumber (optional)
  • slices of canned mandarin oranges (optional)
  • fried wonton strips (optional)
  • chopped nuts, preferably peanuts (optional)

Note: If you don’t have a bag of prepared coleslaw mix, you can use: ½ head of green cabbage (or Napa), shredded; 1 cup of matchstick/shredded carrots; and ¼ head of purple cabbage, finely shredded

For the dressing

  • ½ cup rice vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon kosher salt
  • 1 ½ tablespoon sugar
  • 1 to 2 tablespoon toasted sesame seeds

May be doubled if needed.

Directions

  1. Mix the rice vinegar, sesame oil, kosher salt, sugar, and sesame seeds in a bowl to use as the dressing.
  2. If using the prepared coleslaw, mix the dressing with the coleslaw. If not using the prepared coleslaw, place the green cabbage and purple cabbage in a food processor one at a time until they are finely shredded. In a bowl, add the matchstick carrots. Mix well with the dressing.
  3. Add the mango, cucumber, mandarin oranges, fried wonton strips, and nuts if desired.
  4. Refrigerate until ready to eat.

Cilantro-Lime Brown Rice

DSC_0149

Ingredients

  • juice of two small limes (or 1 large lime) — add more according to taste
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt (or to taste)
  • ¾ teaspoon sugar
  • 6 cups cooked jasmine brown rice

Directions

  1. Mix the lime juice, cilantro, olive oil, salt, and sugar in a large bowl. Stir well.
  2. Toss the rice with the seasoning mixture. Mix well.