Healthy, Vegetarian

Vegetable Risotto with Corn Broth


Such a delicious vegetarian meal! I’m going to put this corn broth on everything.. really!


  • 2 tablespoons butter
  • 2 cups arborio rice
  • 6 cups vegetable stock
  • 1/2 cup each of diced carrots, diced onions and peas
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen corn
  • 2 cups water
  • Another 1/2 teaspoon salt
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 clove minced garlic
  • 1 teaspoon sugar

Heat oven to 375°. In a dutch oven, heat butter over medium heat until melted. Add in carrots and onions and saute for 5 minutes, stirring often.  Add in arborio rice, stir and cook for 2 minutes until slightly toasted. Add in the broth, peas and salt. Stir. Bring to a boil and boil for 2 minutes. Turn off heat and cover pan. Carefully place into oven. Bake for 35 minutes and make the corn bisque meanwhile.

Add corn to 2 cups of water in a medium pot. Boil for 10 minutes. Remove from heat and let it cool for a few minutes before adding to blender and blending until smooth. Strain it through a fine mesh strainer. Add in a bit more water if too thick. It should be a fairly thin consistency, slightly thinner than a creamy soup. Add in 1/2 teaspoon of salt, to taste.

In a small separate bowl, whisk together the balsamic vinegar, olive oil, garlic and sugar. Stir.

Serve in shallow bowls with the corn bisque at the bottom, topped with a serving of risotto. Drizzle the balsamic/ oil mixture on top of each bowl. Enjoy!


Mexican, Uncategorized

Chicken Flautas (Taquitos)



  • 2 cups shredded cooked chicken breast or thigh meat
  • 1 cup salsa roja, or can of smooth mexican salsa such as El Pato brand.
  • 12 corn tortillas
  • 1 cup canola oil
  • Iceberg lettuce, shredded
  • Sour cream or Mexican crema

Add the canola oil to a wok or cast iron skillet to fry. Bring heat to medium high. Warm up the shredded chicken in the cup of salsa on medium heat in a saucepan, or in a microwave. Heat up the tortillas either in the oven or microwave until warm and pliable.  Add about 2 tablespoons chicken mixture to one side of corn tortilla and roll up as tight as you can. Secure with two toothpicks.

When oil is hot, add in the flautas on at a time. Cook for about 3 minutes one each side, you will probably have to do two batches. Remove the toothpicks with tongs while cooking them because they will start to hold their shape as they cook.

Remove all of them to a pan lined with a paper towel. Serve with lettuce and sour cream/crema drizzled on top.

Pastas, Uncategorized

Fettuccine with Italian Sausage Cream Sauce 

Total time: 30 minutes

Serves: 4

I made homemade fettuccini using the New York Times basic pasta recipe (realizing that the key to good homemade pasta for me is to just knead it a few minutes until it comes together). You can definitely use store bought instead, though! 


  • Fettucini (or any pasta you like, boiled until tender). Reserve 1/4 cup of pasta cooking water after pasta has been cooked.
  • 1 pound ground Italian sausage, raw
  • 1 teaspoon olive oil
  • 1/2 onion, diced
  • 1/2 diced mushrooms
  • 2 tablespoons flour, mixed with 2 tablespoons of water, stirred together until no lumps
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 fresh lemon juice
  • Parsley, minced, for garnish

Cook pasta according to directions. While waiting for pasta to cook, in a saucepan or skillet, heat oil and cook onions, mushrooms and sausage on medium heat. Stir frequently and break up sausage with a masher. Cook for about 10 minutes, until onions are softened and sausage is cooked through. Add in wine and chicken stock, along with the flour/water mixture. Bring to medium high heat until bubbling and stir until it thickens, about 3-4 minutes. Lower to medium low and add in heavy cream, lemon juice and salt. Cook for another 3-4 minutes. Add in reserved cooking water and stir. Taste and add your pasta in. Stir to coat.

Healthy, Mexican

The Best Authetic Mexican Red Salsa (Salsa Roja)

This salsa is perfect on chicken, fish, or just to snack on some tostadas!



  • 6 medium sized tomatoes (I like to use Roma), whole, raw
  • 1 teaspoon olive oil
  • 1/2 onion, not diced, just whole half
  • 3 garlic cloves, peels on
  • 1 1/2 cups of water
  • 2 Guajillo dried chiles, tops removed and seeds shaken out
  • 1 New Mexico dried Chile, tops removed and seeds shaken out
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt

In a skillet on medium heat, pour in the olive oil and coat pan. Place the whole tomatoes, onion and garlic cloves (with skin on) in the pan. Roast for about 20 minutes, turning frequently. Remove the garlic cloves once they are starting to blacken on the outsides and then remove skins. Remove the tomatoes and onion to a plate and don’t wash the pan yet.

Separately,  pour water into a small saucepan and add the guajillo and new mexico chiles. Bring heat to medium and let the chiles soften in the simmering water, about 10 minutes.

Place roasted tomatoes, onion, peeled garlic cloves, the the softened chiles into a blender. Add 1/4 cup of the water that the chiles were simmering in, or you can use regular water or chicken broth. Blend on high. Pour the salsa through a strainer and add it back to the skillet that you roasted the vegetables in. Salsa will look watery. Bring heat to medium high and stir. Add in the cumin, garlic powder, and salt. Stir and summer for about 10 minutes until salsa is thickened to your desired consistency and coats the back of a spoon. Taste and add a touch more salt if needed.

Asian, Red Meat, Uncategorized

20 Minute Beef and Broccoli Ramen 

Ingredients (Serves 4):

  • 1 rib eye steak
  • 1 head of broccoli, cut into florets
  • 5 packages ramen noodles, use just the noodles, not the flavor packet
  • 1/4 cup plus 2 tablespoons soy sauce
  • 2 cloves minced garlic
  • 1 teaspoon vegetable oil
  • 2 tablespoons cornstarch
  • 1 cup beef or chicken broth
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tsp salt

Set a pot of water to boil with about 5 cups of water. While water comes to a boil, slice the steak very thinly into 1/8 of an inch pieces. Place the steak slices in a bowl an marinate with 1/4 cup soy sauce, minced garlic, and cornstarch. Mix to coat and let sit for a few minutes. Meanwhile, steam broccoli for about 2 minutes in the microwave (or you can blanch in boiling water, until bright green).

Add one teaspoon oil to a shallow pan (I used cast iron) and bring to medium high heat. Add pieces of sliced steak one at a time and cook for about 2 minutes on each side. You want them to get nice and browned so do this in two batches as to not crowd the pan. Remove to plate. Add broth, brown sugar, worcestershire sauce and salt to the now empty pan and whisk. Let sauce come to a slight boil on medium high heat for about 5 minutes so it can reduce.

Add ramen noodles to boiling water and cook for 2 minutes until tender. Strain the noodles and add them to the sauce along with the broccoli and steak. Stir, taste and add more salt and pepper if needed. Enjoy right away.

Healthy, Mexican, Uncategorized

Vegetarian Tamales

Making tamales is the best way to use up anything left over in your fridge and to feed a hungry family! You will need a large steamer and corn husks for this recipe.

*For the dough:

  • 3 cups masa for tamales
  • 1 cup vegetable shortening
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 2 cups vegetable broth

*One package of corn husks- soaked in warm water for at least a half hour

*Fillings: Whatever you’d like! Why not use up some old veggies in the fridge, some cheese, beans, salsa. For these, I used pre cooked carrots, peppers, beans and cheese.

First, whisk the shortening in bowl until light and fluffy, about 3-5 minutes. Then, add in the masa, baking powder, salt and stir. Slowly add in broth and mix with your hands until smooth. Let sit for about 10 minutes.

Add about an inch of water to your steamer. Take a soaked corn hush and place a small scoop of the masa mixture onto the bottom of a corn husk. Smear it on with a wooden spoon and spread to a thin layer. Top with fillings in the middle and fold both sides over and the bottom up. Place in steamer pan and repeat with the remaining husks and filling.

Place over a burner or two, if your steamer is very big, on medium- low heat and steam for about an hour, or until the corn husks peels away from the tamal without sticking. Enjoy with salsa on the side!


Fire Roasted Tomato Soup


  • 2 cans fire roasted tomatoes, with juice
  • 1/2 diced onion
  • 2 minced garlic cloves
  • 1 tsp brown sugar
  • 1 tsp olive oil
  • 2 pieces white sandwich bread, crusts removed and torn into small pieces
  • 1/4 cup heavy cream
  • 1 tbsp butter
  • 1 cup chicken or vegetable broth
  • 1 tsp salt

Sauté onion and garlic on medium heat for about 5 minutes in medium soup pot. Add in cans of tomato, bread and sugar. Stir and let simmer for another 3 minutes on medium. Transfer everything in pot to blender and blend until smooth. Strain mixture to get rid of any lumps and tomatoes skins. Add strained mixture back into soup pan and add bring, salt, butter and cream and simmer on low heat for another 5 minutes. Serve with bread or grilled cheese sandwiches and chives, for garnish.