VEGAN MONDAY BLACK BEAN CASSEROLE

After a week at The Ranch in Malibu I returned inspired to try and stick to a “vegan until dinner time” diet as well as eating a plant based diet one full day a week. My husband and son do not embrace my new found enthusiasm so the dinner I make on my vegan day needs to satisfy them as well….or maybe I should tell them to shove their opinions where the sun don’t shine considering that I’m the boss of the kitchen. But, OK fine, I’ll play nice. Here’s a wonderful Mexican flavored vegan dinner that requires very little time to prepare:

Black Bean Burrito Casserole (adapted from Gourmet Magazine, 1990)  Continue reading (258)

Quick Spicy Pineapple Salsa

Want to spice up you sex life? I mean dinner. Make this quick spicy pineapple salsa and serve it along side your simply grilled/broiled/roasted chicken/fish/fish tacos/pork. It’s so easy, can be made a day in advance and requires nothing other than a chopping board and a knife. I buy the cubed pineapple from Whole Foods. Yes, you heard me. It’s a huge timesaver but do not use canned!

This summer when you’re sitting outside grilling, you’ll think of me.  Continue reading (2957)

Chunky vs Smooth isn’t just for peanut butter anymore

My husband was raised in Houston, TX and he is a proud Longhorn. I’m pretty sure that learning how to make a good guacamole and tomatillo salsa was a pre-marital requirement. That and agreeing to participate in the systematic brainwashing of our son that his first choice school will be UT (I put my foot down at painting his nursery burnt orange). The more I delved into the world of avocados, salsas, tomatillos, jalapeños, cilantro (I pity people who are genetically disposed to tasting soap when they eat it), serranos, chili pequin, and chipotles, the more these ingredients revealed their potential.

Let’s say you went to Costco and find yourself coming home with six avocados you convince yourself you’re going to use by the end of the week and the end of the week comes and behold those untouched, perfectly ripe avocados are still in that sexy fishnet stocking like bag taunting and teasing you from your kitchen counter. Could you mash them and put them in your hair as a conditioning treatment? Probably, but that is the subject of a different kind of blog. Here’s how to use those avocados in two different ways using the exact same ingredients; it’s all in the texture. Smooth or Chunky.  Continue reading (4082)