Lori, Author at Fake Food Free

Brazilian-inspired Simple Salad with Lime Recipe

June 10, 2014

I revised my definition of the simple salad after our time in Brazil.

I thought what I was eating prior was a simple salad until I had my first bite of a salad there. I remember thinking — but where are the candied walnuts, the blue cheese, the cranberries, and could I have a little dressing?

It took simple to a whole new level and it took it a while to grow on us, but it did. Occasionally we even find ourselves craving that same simplicity almost 5 years later.

I had the opportunity to spend one afternoon with a friend there while she prepared us dinner and it allowed me to see first-hand how such a salad comes together. First, everything is the same color. No flecks of white from feta cheese or bursts of red from cherry tomatoes. No, it was all, equally as pretty, shades of green.

First lettuce, then parsley and finally a few rings green bell pepper. Next, the secret salad ingredient – salt. I have to admit I had never salted a salad straight from the shaker until we moved there. No pepper, though. Black pepper was non-existent where we lived.

The salt is what made the dressing flavors pop. And what I mean by dressing is loads of olive oil and fresh squeezed lime juice.

When I was trying to use up a few leftover vegetables last week, I decided to return to the basics and recreate a similar salad for dinner. I made a few changes like cilantro because I’m not in love with parsley, red bell pepper because I had it on hand, green onion for the same reason and kale because there was a handful I didn’t want to go to waste.

I went ahead and massaged the kale in olive oil. If you haven’t done this before it reduces bitterness, softens the leaves and really makes all the difference. Just pour the oil over it and rub it in with your hands, working it for a few minutes.

Regardless of whether you use kale or not, a good olive oil is essential for this salad. With such simple flavors, it must be delicious. I’ve mentioned Oregon Olive Mill before and I love their extra virgin olive oil. They recently sent me a new variety called Frantoio. It’s a single Italian olive varietal with a buttery flavor and a peppery finish, which I love in a good olive oil. I was waiting for something simple to use it with so that the olive oil’s flavors would stand out and it worked perfectly in this salad.

When the kale is ready to go just layer on the other ingredients, toss with a little (or a lot) more olive oil and lime juice and it’s ready to serve.

Brazilian-inspired Simple Salad with Lime

2018-04-26 11:15:23

Makes: 2 to 3 servings

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Ingredients

2 cups finely chopped kale leaves
1 tablespoon + 2 teaspoons extra virgin olive oil
3 cups chopped romaine lettuce
⅓ cup finely chopped red bell pepper
¼ cup chopped fresh cilantro
1 green onion, sliced
Juice of 2 limes
⅛ teaspoon fine ground sea salt

Instructions

Place the kale in a medium bowl and add the 2 teaspoons of olive oil. Massage the kale for 2 to 3 minutes.
Add the lettuce, bell pepper, cilantro and onion. Drizzle the remaining tablespoon of olive oil and lime juice over the salad. Sprinkle on the salt. Toss to coat all the ingredients and serve.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Disclosure: The olive oil mentioned in this post was sent to me for review purposes. I was not required to post about it and received no compensation for doing so. It is an excellent olive oil and I’m happy to share about it.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Taco de Papa from The Taco Revolution

June 6, 2014

Friday is cookbook review day throughout the summer here at Fake Food Free. If you have a love of cookbooks be sure to swing back by for plenty of new ideas and recipes.

Taco de Papa from The Taco Revolution | fakefoodfree.com

Do you remember the first time you had a taco that wasn’t school cafeteria style? You know, with the crunchy shell, crumbly beef (well, hopefully it was beef), orange cheese and iceberg lettuce? I loved taco day as much as the next kid, but there is something about biting into your first street taco that changes you forever.

If you haven’t noticed yet, things are getting kind of crazy with the taco; crazy in a very good way. Around here you can get just about every type of ethnic cuisine in the form of a taco.

Tacos are fun, easy to make, easier to eat and come to think of it, I should probably be making my own more often. That rings even truer after I made the Taco de Papa (Potato Tacos) from the new cookbook, The Taco Revolution by Brandon Schultz.

The book holds 100 taco recipes to experiment with in your kitchen. Some are familiar, some you will likely have never had as a taco. I know I hadn’t. There are also some great ideas for condiments and creating homemade tortillas and baked crispy taco shells. The recipes are also simple and straightforward so if quick weeknight meals are what you need, this book will deliver.

I went for a classic because I love tacos with potatoes and I’d never made a version at home before. They were delicious! With so many seasonal ingredients it could almost be called the garden taco. With or without a tortilla, this recipe has quickly become a favorite. Just a note, I noticed that after removing the hot pepper from the skillet, the recipe doesn’t suggest when to add it back in. Either adding it to the filling mix or using it as a garnish works fine. Oh, and for a taco like this, definitely use fresh corn if you can get it. It adds such a delicious flavor and pleasant texture.

Potato Taco (taco de papa)

Excerpted with permission from The Taco Revolution by Brandon Schultz. Copyright, 2014. Skyhorse Publishing, Inc.

Makes 4 tacos.

1 small hot pepper (as hot as you like it), seeded

2 Tablespoons olive oil

2 cups red potato, peeled and diced in ½-inch cubes

½ cup green pepper, diced

½ cup fresh corn kernels (canned whole kernels, well drained, will work)

4 cloves garlic, minced

Salt and black pepper to taste

Juice of 1 small lime

½ cup sour cream

1 small avocado, cubed

½ cup torn cilantro

Tortillas

DIRECTIONS:

1. Heat cast-iron skillet over medium-high heat until hot. Slice hot pepper and sear, cut-side down, about 4 minutes. Remove to cutting board to cool.

2. Reduce heat to medium and add olive oil to skillet. When hot, add potatoes and cook until golden brown and starting to blacken, about 10-12 minutes. Remove to a plate lined with a paper towel to dry.

3. If skillet is completely dry, add a teaspoon of olive oil. Otherwise, simply add green pepper, corn, garlic, salt, pepper, and lime juice to skillet and cook 4-5 minutes, until corn begins to blacken and peppers become slightly tender.

4. Add a teaspoon of sour cream to the center of a tortilla and pat down gently. Top with potato and vegetable mixture. Top with avocado and garnish with cilantro.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Kale and Pistachio Soup Recipe

June 4, 2014

This kale and pistachio soup is a year-round favorite. The greens and nuts make it hearty and filling while lemon adds a burst of fresh flavor to lighten it up.

Kale and Pistachio Soup Recipe | fakefoodfree.com

I read something awful the other day.

Someone was pleading on social media that the kale trend come to an end.

No kale? I shudder to think of a week without it.

Well, okay. I get it if you don’t like it. I’m that way with beets (and yes, I’ve tried them every way possible). So if you fall into that category, all of us who are constantly singing kale’s praises can probably get annoying.

Kale is definitely not a trend that is going to pass around here, though. In fact, I’m grateful that it hit such popularity when it did because I rarely used to eat it. Now I’m constantly buying new varieties and I’ve grown my own. I do fall into a rut and get a little tired of it, but then my love returns and it starts making its way back into my shakes and side dishes.

If you’ve grown kale you know that it tends to get a little crazy (if you can keep the bugs off of it). I just overheard a conversation a few weeks ago from someone who was looking for more ideas for using it because it wouldn’t stop growing. I’ve been there.

This recipe to the rescue!

Soup is a year round food for me and at first glance a kale soup may seem too autumn-ish for the season we are about to move into. Don’t be fooled. This soup is perfect for summer! The light and nutty flavor of the pistachios and a little lemon make the flavor completely bright and refreshing.

Kale and Pistachio Soup Recipe

2018-04-03 10:40:34

Serves 4

This kale and pistachio soup is a year-round favorite. The greens and nuts make it hearty and filling while lemon adds a burst of fresh flavor to lighten it up.

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Ingredients

½ cup shelled, roasted pistachios
2 tablespoons olive oil
2 cloves garlic, minced
1 medium yellow onion, chopped
4 cups packed chopped kale leaves
6 cups no-salt-added/low sodium vegetable stock
Juice of 1 lemon
¼ cup shredded Parmesan cheese
1 teaspoon salt + extra, to taste
¼ teaspoon ground black pepper

Instructions

Place the pistachios in a small dish and add about ¾ cup water. Let soak for 15 minutes.
Heat the olive oil over medium-high heat in a medium soup pot. Add the garlic and onions. Cook for 7-10 minutes, until the onion begins to soften. Add the kale and cook for 1 to 2 more minutes.
Add the stock and bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes. Stir in the lemon juice.
Remove the soup from the heat. Transfer the soup to a blender (work in batches) and add the drained pistachios. Puree until all ingredients are combined and the kale and nuts are chopped fine. Return the soup to the warm pot.
Stir in the cheese, 1 teaspoon of salt and the black pepper. Stocks can vary by sodium level, so add extra salt to your taste preferences, if desired. Serve warm.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Jamaican Peanut Porridge Recipe from Vegan Beans from Around the World

May 23, 2014

Sharing about cookbooks is one of my favorite aspects of food blogging. I love posting about the books I find interesting and supporting the art and the authors. I have a long list to post about over the next few weeks, but I still want to make sure I share plenty of my own recipes. I’ve decided that Fridays will be cookbook review day throughout the summer. So if you have a love of cookbooks be sure to swing back by for plenty of new ideas and recipes.

Jamaican Peanut Porridge Recipe from Vegan Beans from Around the World | Fake Food Free

Even after several trips to Jamaica, I have never heard of peanut porridge. I know this because if I had ever encountered anything similar I would have written about it several times by now.

Thank goodness for the cookbook, Vegan Beans from Around the World by Kelsey Kinser. Without it, I may have never been introduced to this rich and creamy warm breakfast.

Peanut porridge in a bean cookbook? Yep. Because they are legumes, of course. In fact, this handy cookbook is full of bean dishes that go way beyond a slow cooker full of soup or stew. Chickpea Fries, Lebanese Spiced Lentil Pilaf and Korean Red Bean Soup are a few examples.

You know I’m food photo crazy when it comes to cookbooks, but this is one book that inspired me even without them. It reminded me of several basic recipes I should return to, while also giving me an array of brand new ideas.

What caught my attention about this porridge goes beyond how much I love Jamaica and the foods from there. It combines so many of my favorite ingredients. The cooking technique is interesting as well. You combine freshly ground peanuts and finely ground oats with other ingredients to form a batter which you then then pour into boiling water to cook.

It is similar to a peanut oatmeal, but the flavors are deeper and more complex. Another bonus is no sugar. The coconut sweetens it just slightly, but not enough to take over the rich flavor of the peanuts and nutmeg.

Just a note, the recipe says this serves 1 to 2. When compared to my normal servings of oatmeal this would be about 3 servings for me, so plan on large portions or having a little extra for leftovers.

Jamaican Peanut Porridge

From the book:

Peanuts are common in a lot of African cuisine, and they made their way over to the Caribbean due to this. For an American unfamiliar with this type of dish, it’s a wonder to stumble across. If you like peanut butter, you’ll like this porridge. It’s basically peanut butter–flavored oatmeal served hot for breakfast. It’s high in protein and a yummy way to start your day the Jamaican way. You will need peanuts for this; peanut butter just doesn’t work the same.

Serves 1 to 2

1 cup oatmeal (quick cooking is fine; instant is not)

1 cup shelled raw peanuts

1⁄2 teaspoon salt

1 tablespoon flour

1⁄8 teaspoon fresh grated mace or nutmeg

1 tablespoon cornmeal

1⁄2 teaspoon vanilla extract

3⁄4 cup coconut milk

water as needed

In a food processor, grind the oatmeal into a powder. Set aside. In the same food processor, grind the peanuts until they are almost a smooth peanut butter.

In a small pot, bring 1 cup of water to a boil with the salt.

While the water is coming to a boil, mix together the flour, powdered oatmeal, peanuts, mace or nutmeg, and cornmeal into a medium-sized bowl.

Using a spatula, stir in water (not the boiling water) until a loose, liquid paste is formed, which will take about 1 cup of water or so. This paste should be wet enough to be able to be poured.

Pour this paste into the boiling water. Stir until no lumps remain.

Reduce heat and cover partially, cooking on medium heat for about 15 minutes, stirring occasionally to prevent the bottom from sticking to the pot and burning.

Remove the lid and add the vanilla and the coconut milk. Cook on medium-high heat until the porridge no longer has a taste of raw flour and is the consistency you prefer, at least another couple of minutes. Serve.

Disclosure: This book was sent to me for review purposes. I was not required to write about it and received no compensation for doing so.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Cilantro Lime Mixed Vegetables with Peanuts Recipe

May 21, 2014

After a somewhat slow spring, things are picking up for us throughout the first part of summer. Travel, visiting family, summer distance races and continued exploration of local events is going to keep us on our toes the next several weeks.

So when it comes to dinner, I am seeking simple.

I tend to master this pretty well, but sometimes things can get too simple. I pick up a few vegetables at the market and then stare at them for a good 15 minutes in the evenings trying to figure out how I can season them to avoid another serving of bland steamed broccoli or kale chips (although I do love a good kale chip).

This started as a plain stir fry. Then came a twist of lime, followed by a handful of lightly salted peanuts and a sprinkle of cilantro. It came together in about 15 minutes and it was a far cry from my bland broccoli. The citrus and cilantro brighten the veggies for summer and the peanuts add the right amount of crunch. It’s a winning side dish I’m going to be sticking to all summer!

Cilantro Lime Mixed Vegetables with Peanuts Recipe

Servings: 4 to 6

Ingredients

1 tbsp olive oil

2 cups broccoli florets

1 small onion diced

1 medium small zucchini, sliced

1 medium yellow squash, sliced

1 red bell pepper, diced

Juice of 1 lime

1/3 cup lightly salted peanuts

¼ cup chopped cilantro

Salt and pepper to taste

Prep

Heat the oil in a large skillet or wok over medium-high heat. Add the broccoli and onion. Cook for about 1 minute. Add the zucchini and yellow squash, cook for about 3 more minutes. Add the bell pepper and cook until the vegetables reach your desired doneness (for me, it’s about 3 more minutes).

Stir in the lime juice and peanuts. Cook for about 30 seconds. Stir in the cilantro, salt and pepper just before you remove the pan from the heat and serve.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Swedish Crisp Bread with Cumin from Tina Nordström’s Scandinavian Cooking

May 15, 2014

Unless you count frequently visiting the IKEA marketplace and staying well stocked in lingonberry jam, I have little experience with Scandinavian cuisine. Had the opportunity for more experiences arisen, I would have snatched them up as it’s an area of the world that has always intrigued me, and one that has been on our travel list for a while. It’s just that even in this diverse food scene that I now live in, Scandinavian still doesn’t top the list of well-marketed options.

When I saw Tina Nordström’s Scandinavian Cooking I knew I needed a copy for my cookbook shelf. What a unique addition! I can safely say that I have nothing like this book in my collection. It not only fills a cuisine void, it is also a pretty outstanding cookbook.

Tina is a Swedish celebrity chef, host of the PBS show New Scandinavian Cooking and author of several cookbooks. This book, which she describes as the most comprehensive book that she has written, is speckled with family photos, letters and personal essays that give you a peek into her life. It’s comfortable style makes you feel as if you are in the kitchen cooking with her or dining at her family table. It’s an intimate feeling that you don’t get from many cookbooks.

After feeling at home as a result of the intro, next I was drawn in the by the food photos. They are exactly how I love them – moody and intriguing with a classic comfort that makes you feel happier by simply viewing them.

Next the recipes were there to educate me. It wasn’t enough to see the delicious titles. I just had to read the intros and ingredient lists to see what the food was all about. The book is a true lesson in Scandinavian cooking. I learned so much. Especially that the cuisine goes far beyond fish and my beloved lingonberries.

Whenever I explore new foods, I always go straight to the bread. I’d like to think that it’s not because I like carbohydrates so much. I’d rather think that it’s because breads, crackers or buns and rolls of some form or another tend to be at the foundation of so many cuisines (and if it isn’t bread it’s often rice or noodles).

That’s the first reason why the Swedish Crisp Bread with Cumin caught my attention. The second, was all the flavors. Yogurt, cumin and anise in a flatbread-like crisp? Sign me up!

I can’t stop gushing over the great flavors in this recipe. The tang of the yogurt with the spices is unlike any crisp bread or cracker I’ve had before.

I didn’t get mine rolled out quite as thin as the version pictured in the book, so on the second round of baking I decided to cut them into squares to create crackers. It worked great. Either way they are delicious. (I paired them with a quick spread of thick sour cream and herbs from the pantry.)

If your shelf has a void when it comes to Scandinavian cuisine, this is the cookbook you want to fill it with.

Swedish Crisp Bread with Cumin

Excerpted with permission from Tina Nordström’s Scandinavian Cooking: Simple Recipes for Home-Style Scandinavian Cooking by Tina Nordström. Photographs by Charlie Drevstam. Copyright, 2014. Skyhorse Publishing, Inc.

From the book:
I think it’s easier to bake crisp bread in a frying pan. It’s quite traditional and delicious with gravlax and some lemon mayonnaise (see page 92). Or try some green pea guacamole (see page 252). You can even break the crisp bread into a bowl of tomato soup.

30–35 CRISP BREADS
3 cups (700 ml) wheat flour
1 1/4 cups (300 ml) rye flour
1 1/4 cups (300 ml) yogurt
1/2 cup (100 ml) olive oil
2 tsp baking powder
1 tbsp salt
6 tbsp ground cumin
2 tbsp ground anise seeds

DIRECTIONS:
1. Mix all ingredients into a smooth dough.
2. Roll the dough out into flat pieces and bake them for about 4–5 minutes per side in either a cast iron frying pan without any grease or oil, or in the oven at 425ºF (225ºC) on a baking sheet lined with parchment paper.
3. Store the crisp bread in a metal box in a dry location.

Disclosure: This book was sent to me for review purposes. I was not required to write about it and received no compensation for doing so.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

5 Things You Will Love About the Fit Bottomed Girls Anti-Diet

May 7, 2014

Have you ever picked up a book and after reading the first couple of paragraphs you were suddenly in a better mood? A smile slowly starts to spread on your face, the wheels in your brain kick into gear and a voice somewhere inside starts chanting – you can do this!

That’s how I felt the moment I cracked open Jennipher Walters and Erin Whitehead’s new book The Fit Bottomed Girl Anti-Diet.

I think most people assume that if you work in health promotion in any way, or if your persona is all about eating vegetables and staying active, that a healthy lifestyle comes super easy for you. That choosing kale over French fries requires no internal debate and that every evening you lace up your shoes ecstatic over the four miles you have get to run.

Untrue.

I have my ups and downs. Times when I gain weight and lose weight. Times when kale tastes good and when it tastes awful. Times when I bust through an eight mile long run and when I have to walk after just one mile.

I have to admit I was experiencing a down when I got this book. It launched me right out of it!

If you are a blogger, you remember those blogs you associated with at the very beginning when you first started out. Fit Bottomed Girls is one of those for me; one I connected with. I can still remember Jenn’s motivating comments on some of my original posts here at Fake Food Free. She and the Fit Bottomed Girls crew continue to motivate me. I’ve been thrilled to be featured a Fit Blogger We Love on the site and share a few guest posts on Fit Bottomed Eats over the past few months.

Their new book truly encompasses what is great about their site. These are five things I loved about it, and you will, too.

It’s about ditching the diet mentality and getting back in touch with eating because you’re hungry, because it tastes good and because it nourishes you.
It’s loaded with tips for quick exercise sessions that encourage movement, not punishment. It even gave me a few new ideas.
It focuses on the positive and being grateful. Too few healthy lifestyle books emphasize gratefulness. Being grateful for what you have, for the simple fact that you can walk or run, changes your attitude.
It emphasizes balance. I know there are people who feel that balance is not an achievable reality, but I completely disagree. It’s one of those journey, not a destination type of things and this book highlights that.
When you read scenarios in the book like the dreaded weigh-in you will laugh out loud while saying – holy crap, that is exactly me.

Intrigued? Good news, the book was released yesterday! Get yourself a copy and as they say – drop the diet drama.

If you are already a fan of the FBG website, then I’m sure you are also familiar with the Big-Ass Salad. It always makes me giggle a bit when I read the term, but I love it when Jenn shares her ideas for healthy lunches.

There are some quick and healthy recipes in the book that you’ll love, but I decided to share one of my salads with you in celebration of a healthy eating attitude.

Roasted Cherry and Nectarine Salad with Honey-Walnut Dressing | Fake Food Free

It felt like such a long wait, but cherries, nectarines and peaches are beginning to show themselves at the farmers market here. Since they come at a time when we go back and forth between cool and warm temps (well, that’s pretty much always the case in the Bay Area), I struggle to decide between a cold salad or a hot lunch. This recipe combines the two. Perfect solution.

Congrats to Jenn and Erin on the book!

Roasted Cherry and Nectarine Salad with Honey-Walnut Dressing

Servings: 2 to 3

Dressing

4 tbsp walnut oil

2 tbsp chopped walnuts

1 tbsp honey

1 tbsp apple cider vinegar

Pinch of salt

3 yellow nectarines, pitted and sliced

1 cup cherries, pitted

4 cups mixed greens

3 oz. crumbled cheese (Blue cheese or feta works well. I used goat milk feta.)

Preheat the oven to 400 degrees F. Spray a baking sheet with olive oil or coconut oil.

In a small food processor, add 2 tablespoons of the walnut oil, walnuts and honey. Puree until the walnuts are finely chopped and a paste forms. Add the remaining 2 tablespoons of walnut oil and puree for about 30 seconds. You will be left with a thick walnut paste and a sweet milky liquid. Transfer to a bowl.

Whisk in the vinegar and salt. This will take a little time, but trust me, it will turn into a thick dressing. Keep whisking. Set aside.

Place the nectarine slices and cherries in a single layer on the baking sheet. Bake for 10 minutes, until softened and the juices begin to bubble.

Place the greens in a bowl, add the warm fruit and cheese. Pour in the dressing and toss well to coat. (You can also serve the dressing on the side as pictured, but because the dressing is thick, it really works better to toss the salad in it.) Serve right away.

Disclosure: The book in this post was sent to me for review purposes. I was not required to write about it and received no compensation for doing so.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Spicy Cilantro-Lime Michelada Recipe

May 5, 2014

Create a cocktail that is full of fresh, spicy flavor with this Michelada recipe!

Spicy Cilantro-Lime Michelada Recipe | Fake Food Free

Our local Mexican restaurant makes the best Micheladas. In fact, I’d never had a Michelada before my husband convinced me to try one during a meal there less than a year ago. The spicy original flavor is delicious, but they make about eight or ten flavored ones, too. The guava version is darn tasty as well.

I had an easy description of the drink in my head, ready to type, but then a little research showed me that explaining it was going to be more difficult than I had anticipated. That’s because I’ve learned there is a bit of controversy about whether you call this drink a Michelada or a Chelada.

In their book, Beer Cocktails, Howard and Ashley Stelzer say that the Michelada is the drink that contains no tomato juice (just lime, beer, salt and Worcestershire or Maggi seasoning). It’s the Chelada that has the added tomato or Clamato juice. But they also say that there are many others that believe it’s the exact opposite.

Last night we watched the Mexico episode of Parts Unknown and wouldn’t you know it, Anthony Bourdain had a Michelada. From what I could tell, it didn’t look like there was tomato juice added.

But our local restaurant has something different to say about it. The menu states that Micheladas became popular in Mexico in the 1940s when people started mixing beer with hot sauce or salsa, and it must include lime and salt to be a true Michelada.

Since my first experience with a Michelada was with tomato juice, that is what I’m going with here.

A few weeks ago, I was sent a sample of Tecate Light and that is really how I decided that this year’s Cinco de Mayo post would be a Michelada. After tasting it, my husband and I both thought it would be perfect mixed in with the tomato juice, lime and spicy seasonings.

Instead of using a prepared tomato juice, I decided to juice fresh tomatoes for a raw juice and add seasonings. I used a centrifugal juicer to make the juice and I fed through a handful of cilantro with the tomatoes. I spiced it up with hot sauce, garlic powder, black pepper and salt and added plenty of lime juice. The one thing I didn’t have was the Maggi seasoning. That is sometimes substituted with Worcestershire sauce, but I didn’t have that either. If you have either on hand, you can add a splash to make it more authentic.

The combination of the raw tomato juice with the cilantro and Tecate Light made this Michelada light and refreshing with a pleasant, lingering burn from the hot sauce. As tomato season gets into full swing, I have a feeling this may become our go-to summer cocktail. Cheers and ¡Salud!

Spicy Cilantro-Lime Michelada Recipe

Servings: 4

5 small tomatoes (I used Romas)
¼ cup packed cilantro leaves
1 ¾ oz. fresh lime juice
1 oz. hot sauce (I used Cholula)
¾ tsp fine ground sea salt
½ tsp garlic powder
¼ tsp ground black pepper
2, 12 oz. cans light Mexican beer, cold (I used Tecate light)
Ice

To rim the glasses
3 tsp fine ground sea salt
Zest of 1 lime
Large pinch of ground cayenne pepper

Lime wedges

Make the juice by processing the tomatoes and cilantro in a centrifugal juicer. Stir in the lime juice, hot sauce, ¾ teaspoon of sea salt, garlic powder and ground black pepper. Refrigerate until chilled, about 1 hour. You can also speed this up by popping it in the freezer for about 15 minutes.

On a plate, stir together the 3 teaspoons of salt, lime zest and cayenne. Rub a wedge of lime over the top edge of each serving glass and rim with the spicy lime salt.

Fill each glass half full with ice. Pour 3 ounces of tomato juice into each glass. Top with 4 to 6 ounces of cold beer. Add a lime wedge and serve.

Disclosure: The Tecate Light used in this recipe was sent to me for review purposes. I was not required to post about it and received no compensation for doing so.

Open-faced Bacon Turkey Sandwich with Kentucky Hot Slaw and Maple Bourbon Mayo

May 2, 2014

I had never heard of hot slaw until about six months before we moved away from Kentucky. If you like German food, you won’t be completely unfamiliar with it as it’s similar to a warm cabbage salad. I just didn’t realize it was a Kentucky thing until I went to lunch with coworkers in northern Kentucky. Apparently that is where this delicious salad is the most popular.

I haven’t had it since. Although it’s always been in the back of my mind on the must-recreate list.

Now, a Hot Brown I’ve had before and I can take them or leave them. They have their good qualities, but they are also very heavy with a lot of cream sauce. Prepare for a nap after indulging is all I’m saying.

When I was trying to think of what to make in honor of this year’s Kentucky Derby, I decided it was time to try my own version of hot slaw. I thought it might go nicely with the good qualities of the Hot Brown (the turkey and bacon). And of course, there had to be bourbon involved. I piled it all up on fresh sourdough, because I can’t quite ignore the Bay Area, now can I?

This open-faced sandwich hits all the taste buds – sweet, salty and even a little sour (in a very good way, thanks to the slaw). I had some turkey cutlets in the fridge so I cooked those up with a little salt and pepper. They were perfect, but leftover roasted turkey will do fine.

Open-faced Bacon Turkey Sandwich with Kentucky Hot Slaw and Maple Bourbon Mayo

Serves: 4

Ingredients

Mayo
¼ cup mayonnaise
1 clove garlic, grated
1 tsp Kentucky bourbon
1 tsp maple syrup
Pinch of ground black pepper

Sandwich and Slaw
11 slices of bacon (I prefer pastured, heritage breed)
½ medium onion, thinly sliced
2 cloves garlic, minced
½ cup apple cider vinegar
¼ cup brown sugar (I use mascavo sugar)
1 tbsp Kentucky bourbon
3 cups sliced green cabbage
1 cup sliced purple cabbage
¼ tsp salt
1/8 tsp ground black pepper
4 cooked turkey cutlets or about 10 ounces sliced roasted turkey
4 slices sourdough bread, toasted

Prep

For the mayo, in a small dish, stir together the mayonnaise, grated garlic, 1 teaspoon of bourbon, maple syrup and black pepper. Set aside.

In a large skillet, cook the slices of bacon over medium-high heat (you may have to work in batches). Cook 8 slices to your desired doneness (these will go on the sandwiches). Cook the remaining 3 slices crisp. Remove the bacon from the skillet and let drain on a plate covered with a paper towel.

Drain the skillet so that you have about 1 tablespoon of bacon fat left. Return to medium heat and add the garlic and onion. Stir well to scrape the bits off the bottom of the pan and watch the garlic closely so it doesn’t burn. Cook for about 1 minute. Carefully add the vinegar (step back to avoid the strong smell that will smoke up), brown sugar and tablespoon of bourbon.

Continue to stir and increase the heat to medium-high. Let simmer for about 3 minutes, until it begins to thicken.

Stir in the cabbage, reduce the heat to medium and cook about 2 to 3 more minutes. I prefer mine just barely wilted. Add the salt and pepper. Chop the 3 crisp slices of bacon and stir into the slaw. Remove from the heat.

To assemble, spread 1 tablespoon of mayo over each slice of bread. Top with one turkey cutlet (or about 2.5 ounces roasted turkey) and two slices of bacon. Divide the slaw evenly and arrange on top of each of the four sandwiches. Serve warm.

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12 Favorite Kentucky Derby Recipes

April 30, 2014

You don’t have to live in Kentucky long to catch the Derby bug. We were there for about ten years, but I was hooked after our very first Derby celebration.

Did I mention that I’ve never actually been to the Kentucky Derby?

Everyone seems shocked when I tell them this. It’s a bit of a long story, but you basically have two choices – the infield with loads of intoxicated folks having a good time where you can’t even get a clear view of the race (or so I’ve been told), or tickets for the Grandstand side which, if you can even get your hands on some, are a bit expensive. Add to that, all the people I know who have gone (on the Grandstand side) and had a less than stellar time to see the big, but very short, race.

Compare that to hanging out at the local race track, Keeneland, in Lexington and watching the race on the big screen or having your own party at home. No traffic, no hot sun, you can still wear a hat if you want and there are plenty of bourbon-based beverages and good food.

What can I say? The latter won out for us every year.

Over those ten Kentucky Derbies, and within the past year, I’ve made a few favorite recipes that are perfect for celebrating the big day. Most with bourbon, some with mint and others with Kentucky classics in mind. There will be more to come in the future, but these should give you plenty of ideas for your own Derby celebration whether you need breakfast, brunch, drinks or dessert.

(Click on the recipe name to go to the recipe.)

Cornmeal Waffles with Bananas Foster Sauce from Jonathan’s Bluegrass Table

Bourbon Sweet Potato Waffles with Maple Cinnamon Butter

Mint Julep Scones

Bourbon Banana Scones with Walnuts

Wild Ginger Mint Julep

Kentucky Bourbon-Vanilla Soaked Cherries

Kentucky Bourbon Dogs

Pimento Cheese Dinner Rolls

Maple Bourbon Budino with Spiced Pecans from Bakeless Sweets

Mint Julep Blondies

Bourbon Chocolate Chip Pecan Cookies with Coconut Oil