Mexican Made Easy

standard July 18, 2011 Leave a response

Blog recipe success this week! Even our Friday “leftover” pizza turned out surprisingly good (and not following any recipe whatsoever)! Two of my favorite recipes from this week ended up not coming from a blog or recipe either, despite the menu. I guess I like improvising too much!

Since living in Texas, I have discovered a few things about Mexican food: mild salsa is not spicy, guacamole is better than cheese, and homemade wheat tortillas are the perfect bread for any occasion. We eat Mexican food at least twice a week, as evidenced by this past week’s menu. It is always super easy and healthy whether we want tacos, nachos, or enchiladas (go make these! They were excellent and packed with nutrition). My absolute favorite way to enjoy our Tex-Mex favorites is this Taco Salad.

Tex-Mex Taco Salad

Serves 2


  • 1 bunch of romaine, chopped
  • 1 c black beans
  • 1/2 c sweet corn
  • 1 Roma tomato
  • 1/4 c salsa
  • 1/4 tsp cayenne
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 tsp cilantro
  • 1/2 tsp salt
  • guacamole
  • tortilla chips


  1. Heat a non-stick skillet over medium heat. Mix beans, corn, tomato, and salsa in skillet and warm through.
  2. Add spices, stir, and let flavors meld for 5-10 minutes on med-low heat.
  3. Serve over romaine, top with guacamole, and eat with chips.

The bean mixture gets pretty soupy from the salsa, so the guacamole is the only “dressing” you need for this salad. Delicious every time!

Next recipe post from this past week’s menu: my all time favorite food – risotto! Stay tuned.

Same Old, Same Old

standard June 5, 2011 Leave a response

The husband and I spent the last three days in a pool getting SCUBA certified. Next weekend we get to do it all over again. So the thought of planning meals and going to the store was a very tiring one earlier this evening when we got home. I also had the great foresight to pack all my cookbooks last weekend in my packing frenzy. Needless to say, this week is not going to be an exciting culinary adventure.

Wandering around Kroger, I mentally assembled meals and fell back on my go-to lunches: salad.  Nothing exciting, but always full of flavor and nutrition.

Strawberry and Edamame Spinach Salad

Serves 1


  • 1 c spinach
  • 1 c arugula
  • 1/4 c black beans
  • 1/4 c shelled edamame
  • 1/4 c diced strawberries
  • 1 T toasted pumpkin seeds
  • 1 T raspberry white balsamic vinegar
  • 1 T hemp oil
  • 1 tsp agave nectar
  • Salt and Pepper


  1. Chiffonade spinach and arugula.  Top with beans, edamame, and strawberries.
  2. Mix vinegar, oil, agave, and salt and pepper, to taste.
  3. Toss vinaigrette and salad together. Top with pumpkin seeds.

Spinach and strawberries are always a good combo. I added the arugula because I had some from last week I needed to use up. The beans and edamame add a good amount of protein. I had cooked some amaranth to add a grain to the mix, but it ended up as amaranth porridge on accident. The pumpkin seeds add some crunch instead.

It’s going to be a good lunch week!