I just returned from a two week trip to Mexico with David, where we visited Cozumel, Playa del Carmen, Tulum, Mérida and Progreso, and I have to say, it was amazing! The people were so kind and gracious, offering their hospitality as if we were family. And the food…well, the food is why I went and okay, add to that the beautiful beaches. So, let’s talk about the food of the Yucatán peninsula.I would like to start by saying one thing about United States grocery stores verses Mexican. We in the States are getting SCREWED! I’m serious. David and I went grocery shopping because we had a kitchen in our condo in Playa del Carmen and decided that we would rock our little Mexican stove. We went to a store called MEGA and bought the following for only $27 USD.

pack of 5 heads of garlic- .85
4 poblano chilis- .23
2 mandarin oranges- .70
8 limes- .14
6 roma tomatoes- 1.20
box of salad greens- .39
3 avocados- 1.08
1 28 oz. can black beans- .70
1 28 oz. pinto beans- .60
1 15oz. can salsa Mexicana- .28
1 big carton of V-8 juice- 1.60
2 small cartons of guanabana juice- .37 each
1 lb. piece of cod- 1.80
3 different fresh Mexican cheeses- 1.80/1.60/2.10
1 bunch of cilantro- .48
1 bunch of epazote- .48
1 dozen eggs- 1.60
1 red and 1 yellow bell pepper- .85
2 six packs of pacifico beer (bottles)- 4.20 each
1 lb of bananas- .27
olive oil tin (small)- 2.50
small bottle of vinegar- .29
and a few other items that I can’t decifer from the grocery bill.

Oh yeah, and a pack of fresh, and I mean still hot and wrapped in paper, corn tortillas- .32

It was incredible. MEGA was similar to a Super Target (as I over heard one gringo saying to their amigo). They sold housewares, clothes, appliances, music, etc… except organic produce, although, someone told us that they are going to start carrying organics. Everyone brought their own shopping bags as well, so I bought a beautiful orange oil cloth bag for myself. I used it for our groceries as well as our trips to the beach.

We made breakfast almost every morning, but we bought our coffee at a wonderful Italian café on the corner called Il Baretto, where they made the best Caffe Americano con leche. A typical breakfast for us was Huevos Rancheros which consisted of eggs, beans, tortillas, queso, avocado and salsa or Huevos Mexicana that was made with scrambled eggs, salsa and queso.

One afternoon, I whipped up Paella Tortillas for our lunch, using leftovers from the previous night’s dinner. I mixed the Paella with some egg whites and cooked it in a pan over low heat until all the egg was thoroughly set. Then I served them with fresh corn tortillas, avocado and salsa. It was a simple solution of what to do with our previous night’s dinner.

We made dinner only once because there were so many great places to eat, but what we did make was really awesome. I called it “Pescado con Cilantro.” I made a quick sauce of cilantro, epazote (a Mexican herb with an earthy flavor), garlic, olive oil, salt and a touch of vinegar that I pureed in a blender.

I placed a cod fillet in a skillet and poured the cilantro mixture over top of it, simmering for about 20 minutes until it easily flaked.

As a side, I made Chili Rellenos, where I blackened the poblano chilis over a flame on the stove.

I steamed them in a bag to loosen the charred skins. I removed the skin, seeds and membrane from inside and stuffed them with some local queso from Oaxaca.

Rolled them in whipped egg whites.

Rolled them in bread crumbs.

And lightly browned them in a skillet.

I also made a quick side of refried beans.

I topped the fish with some sauteed yellow bell peppers and made a smear of hot sauce as garnish.

We always ate outside on the balcony where we could listen to the black birds cawing to each other in the palm trees. It was really perfect.

One of our neighbors in the condo had a five year old daughter named Sophie. I asked her when we were swimming in the pool what her favorite food was and she exclaimed, “Mac and Cheese!” Her father said, that she really wanted to eat some Mac and Cheese in Playa del Carmen, but he explained that they don’t make that here in Mexico. I could tell she really missed it. On our last day in Playa, I went to the bodega (quickie mart) and bought some pasta shells. I took the 3 cheeses we had left over and made her some amazing homemade Mac and Cheese. David and I took it to them and her eyes lit up. Who knew I would be personal cheffing in Mexico!

I would like to suggest to anyone who visits a new country to try to get a place with a stove. It’s a great way to experience the flavors of the country, visit their markets/grocers and submerge yourself in the culture. And at the very least get your culinary toes wet. Some people might think that I was out of my mind, wanting to pick up a pan and cook on vacation, but for me cooking is a passion. Being able to play in another country’s kitchen and explore their markets was a blast.

I am going to start this off by saying that I have been seduced by this dish. No. ‘Seduced’ is not strong enough a word. More like ‘captured’ by the combination of flavors. The zest of the vinegar, the sweetness of those browned onions, the fragrant allspice. It’s all there. In one tantalizing bite after tantalizing bite.

What also makes this recipe even more amazing are the soy protein patties in the dish. They are from Whole Foods and I have to say that their addictive! They have the best texture, almost fibrous, yet really juicy. For real. I like them so much that I am currently trying some secret scientist experiments in my kitchen to try to create them from scratch. Wish me luck.

Three great spices: 1/2 tsp black pepper, 1/2 tsp allspice and 2 tsps dried oregano.

Mix the spices in a bowl then coat the soy patties.

In 2 tbs of oil (I use olive) sauté the patties until lightly browned, remove from pan and set them aside.

Next cut an onion in half and make 1/4 inch slices. Add to the pan that the soy patties were in and sauté over med-low heat until caramelized. Diagonally slice 2 carrots and add to the pan. Cook for 2 minutes.

I then added some asparagus spears to the pan because, well, it’s Spring and I had them in my fridge. I snapped off the tough ends and also peeled them a bit before I added them to the pan. Sauté for about 4 minutes.

Take 3 peeled garlic cloves and cut them in half. Slice some peppers, whatever kind you like. I used a mix of pepperoncinis and sweet pickled red cherry peppers, but you could use Jalepenos or a Serrano. Whatever you chose, after you slice them add the garlic and peppers to the mix. Cook for a minute.

Next add the liquids. First add a 1/4 cup of cider vinegar.

Then add 1 cup of veggie broth. Mix well and let everything braise for 2 minutes.

You now can add the soy protein patties back into the pan, gently tucking them in between all those veggies and into the sauce. Cover with a lid and continue to cook for another minute.

To serve, I simply set the asparagus off to the side, added a small mound of perfectly cooked rice and then layed out a few of the patties topped off with the veggie mixture. Pour on some of the sauce and dinner is ready.

One more thing about this dish. It’s quick. Really quick. It came together in the time it took to make some rice. It just gets better and better, doesn’t it? What are you waiting for then? Get your Ecsabeche on tonight!

When I was growing up, I remember my mom would always make the comment that a little dirt was good for you. She would usually say this when something would hit the floor for a few seconds, say a hot dog in the backyard or when my brother would put some dirt in between my sandwich when my back was turned and I came crying to her. She always said, “We came from the ground and that we would go back to the ground so the ground would make us stronger.” She also survived the Great Depression, living in a tent in the Dust Bowl of Arizona after her mother died, so I don’t doubt her. This got me thinking about dirt and how it’s made, which made me think about composting, and how I used to be afraid to compost.

Composting always seemed like something in which you would need a degree in biotechnology to understand. What type of container to use? What types of scraps are allowed? What about paper stuff? Grass clippings? All the questions I had in my head was making me more afraid of the whole process in general. Then I found a little book that changed everything.

Simply titled Composting - An Easy Household Guide by Nicky Scott, this book opened the world of dirt making wide open for me. With super easy directions, it explains how to start composting and why it’s so important for the planet. Here is what I have learned in the most basic of terms.

First, get a container for your kitchen. Make it as easy as possible to collect the scraps. I bought this metal bin that I painted the word “compost” on. It has a lid that is easy to remove with one hand and is heavy enough to keep the smells in. I always put a plastic bag inside so that I can easily carry the contents to my outside bin, but I don’t include the plastic bag in with the compost scraps, of course.

What sort of stuff can you compost? That’s easy. There are two categories. Greens and Browns. Greens are anything from veggie and fruit peelings, garden waste like fresh grass clippings, coffee grounds and egg shells. Browns are things that are brown or dry like cardboard, dried twigs, paper, shredded bills, junk mail (minus the plastic window of envelopes), even lint from your dryer. The mixture of these two things create an environment that is perfect for our microbial friends to come in and set up house and begin their magic. I’m not going to get into the whole nitrogen-carbon thing. Heck, I’ll let someone like Alton Brown tell you about that, but you should be able to get the general idea just from this little tutorial.

What type of Compost Bin to use? The choices are many and varied from large outdoor bins to apartment style, self contained Bokashi systems (used in Korean apartments). If you have a yard you could go with something like I have which is made of sturdy plastic. It also has vents and two doors at the bottom to collect the dirt. You can even make a simple box out of wooden pallets and a board on top for a lid.

Just make sure you secure the lid so that night time critters can’t forage inside. This is also why you don’t want to compost any meat or bones or things that will attract them, let alone how it would start to smell. Your neighbors would not be happy.

You want to make sure that air is circulating inside and that it is placed in a sunny area so that heat will begin generating to give the worms and bugs a warm place to chow down. There are also tumbler style units that are off the ground and even ones where you add special worms that eat everything, but if you use the plastic bin or wooden box types keep them on the dirt so that the bugs can make their way inside.

Let me preface this next statement by saying that “quick” is a relative term. To get the quickest results you need to layer the browns and greens and keep it moist but not soggy. What I do is add cardboard like toilet paper tubes and paper towel tubes (and even paper towels) to my kitchen bin as I go so that when I make a deposit in the big bin outside I am already mixing in the browns and greens. As for water, when it looks dry I just add some.

Composting is seriously easy and helps reduce waste in landfills. It has been estimated that each household’s waste has about two-thirds of compost-able trash! Also, this reduces the nasty carbon dioxide in our atmosphere and gives back to the earth what we have taken away. Plus, the excitement you will feel when you get that first shovel-full of homemade compost cannot be described.

About a month ago, I was sitting at the table eating my breakfast with David. He was reading the paper when he saw that a new restaurant had opened in the downtown Durham area. For those that aren’t familiar with Durham, NC let me explain that we are going through a rebirth. The downtown area has laid dormant for many, many years. With the vision of a few key groups this area is now fertile ground for entrepreneurs to move in and begin opening businesses of their dreams. We have had more restaurants open in the last year than ever before, making all us hungry locals very happy Durhamites.

The restaurant that David read about that morning is simply called Toast. When we trekked over there on our bikes we saw a line out the door, a very good sign. We qued into the line and as we began to enter I noticed the large mural on the wall.

Toast, as it explained, is described in a number of ways:

toast (tost) vb 1: to make bread crisp, hot and browned by heat.
2: to propose or drink to as a toast
3: your neighborhood paninoteca.

paninoteca (pa-nee-no-TEK-a) n an authentic Italian sandwich shop

As we got closer to the counter to order we noticed the huge black board sign that displays the menu. Their focus is based around bread, whether hot or cold, small or large. What goes in or on the bread makes this a great option for veggie folks like us.

Kelli , one of the owners took our order. She has to be one of the most cheerful and kind people around town. She carefully explained the menu to us and made us feel very welcomed, even with the line continuing to grow behind us. I have to say that the service was quick and correct.

David ordered a $6 panini stuffed with a grilled portobello, fontina cheese and peppery arugula.

I wanted to try the $6 panini of tuscan kale, ricotta salata and sweet and spicy pickleed peppers. I also wanted to check out the $1.50 crostinis. We ordered 2 each of their herbed pesto and goat cheese. They had a selection of non-alchoholic beverages, but will soon be receiving their liquor license. A nice glass of red wine could have only made this better.

The panini’s were brought to our table within minutes, piping hot with smokey grill marks. We split each sandwich and were glad to share. Both were wonderful. Mine had the spicy kick that I love, almost a bit too hot for David. His was savory and meaty from the thick, well seasoned portobello mushroom. Just perfect.

Next we tried the crostinis (sorry, we didn’t get any pics because we were so focused on eating them). Each were a perfect 2 bite size, the bread tasting like it had a good bit of garlic rubbed on each slice, and the toppings were fresh and zesty. I could have ordered a plate full of these crispy treats with a glass of Pinot Noir and been the happiest person in the place. It made me want to try them all.

They also have salads and soups that need to be explored on our next visit. You can also add one of the soups or salads onto your sandwich order for a mere $2.

I am sure this has been said after every meal that anyone has had at Toast but, I will say it from David and I. “Let’s have a toast to Durham’s newest gem, Toast!”

Whenever I make this dish, I go between feeling like I’m cheating , yet happy that it’s so easy to make. The reason, you might ask, is because I use an already pre-made spice paste. I first found these jarred spice mixtures in my local Indian market, so, I thought that if they were selling them they must also use them to make life easier. Besides, I had taken a lesson with a very wonderful Indian cook some years back. She showed me a few made-from-scratch recipes where we ground the spices and toasted them, which was a great deal of fun for me. We cooked the spices in ghee (Indian butter) and so on, but when she opened her pantry I saw the same jars of spice pastes that I saw in the market. She liked them as well, enough said.

One of the great things about this recipe is that my vegan friends can enjoy this dish since I replace the usual paneer cheese cubes with tofu cubes. I always use extra firm tofu and I always make extra since “seconds” are often requested.

Mise en place, kids…that means “everything in it’s place and a place for everything.” Basically have all your ingredients ready to go. It just makes sense.

Lightly fry your tofu cubes in a bit of oil, making sure to brown all sides.

Add a few tablespoons of the spice paste. I use a brand called Pataks that you can purchase in any Indian store and now in major grocery stores in the international foods aisle. They make at least 12 different spice blends from mild to hot and every combo in between.

Add a 3/4 bag of frozen peas and mix well.

Add in the diced tomatoes and sauté for about 5 minutes.

Now add some water to thin out the sauce a bit, about a 1/2 cup.

Then I add some of my home-made soy sour cream to make a thick sauce.

I simmer this for about 15 minutes until it’s thick and bubbly.

You can serve this over some nice basmati rice. I also buy the Indian pickled veggie rinds or sour chutneys that are usually served with the meals in the restaurants as well as assorted sweet chutneys and spicy mint condiments.

The wonderful thing about this vegan version of sour cream is that it’s so versatile. It can be used just like the dairy version, used to thicken sauces, as a base for dips or piled on top your favorite taco. Best of all, there is no fear of it “breaking” as it’s dairy cousin will do in high heat.

Although I usually use a whole block of tofu, when making this you can easily half the recipe if you won’t be using this within a week, but I am so sure you will use this on everything!

The cast of characters are ready to go.

Place tofu in food processor. I always use regular or firm, not soft and not extra firm.

Add the juice of one lemon. You can use lime as well.

Add a tablespoon of agave nectar or sweetener of you choice, such as honey, brown rice syrup or maple syrup.

Add a teaspoon of garlic powder.

Now add a good pinch of salt. Process everything until smooth making sure to scrape down the sides.

While the processor is on, begin to add about a tablespoon of oil. I like to use grapeseed oil, but olive oil would work well. You will notice that the puree will become a bit thicker.

Store this in a airtight container for up to a week.

Well friends, here we are at the doorstep of Spring when colorful eggs lay hidden in yards and children run about like little freaks searching them out.

So I ask…you spend the extra cash to buy organic eggs, so why not dye them organically?

Back in the olden days of Persia, people would give each other dyed eggs as a symbol of springs arrival and rebirth. With that said, we know that Paas Color Kits were not around. So, what did they use to dye the eggs?

Easy. The foods they ate and the spices they coveted.

This idea prompted me to go to the market and buy what I thought would dye eggs naturally. Beets, of course, were the first on the list. I was on my own for the rest and I have to say it was fun picking out what I hypothesized might work.

I did the standard boiling of the eggs first, then boiled the various produce with a tablespoon of vinegar to add for good measure. Next, I added the hard boiled eggs completely submerging them in the hot liquid. I let them soak for about 15 minutes until I achieved the color I desired.

Below is my organic produce and spice experiments. Give me a shout back if you know of other ingredients that you have used.

Oh yeah, the stripes on the eggs were created by using rubber bands wrapped around the eggs. This gave the eggs a super cool geometric look although a few of the bands popped from the heat.

This would be a great activity with the kids for sure!

Red Beets, a no-brainer, gave the eggs a pale pink hue.

Blueberries gave the eggs a pale, vintage blue color.

Red Onion and Purple Cabbage were combined to make a greenish brown, then I used a red crayon to make designs.

Spinach gave these eggs a very pale green…Martha would have loved these.

Turmeric and Yellow Beets made the most vibrant color in vivid yellow.

Rubber bands around the eggs.

The Southwest’s Best Breakfast Menu:
Tofu Rancheros w/Black beans & Soy Sausage

So, pretty much every Sunday morning David and I make some version of either a Southwest or Mexican inspired breakfast. This usually always includes beans, salsa, avocado and corn tortillas. What goes in between those things are always different and depends on what’s in the fridge that morning. We seriously love those flavors for our first meal of the day, and with our trip to Mexico growing closer each weekend we keep trying out variations on the theme of Latin Vegetarian.

Mexican food , when you really think about it, doesn’t NEED meat. This cuisine relies on tons of fresh veggies, lean protein packed beans, heart healthy grains and wonderful aromatic herbs and spices. I am not talking about the typical “Am-exico” food you get in most Mexican restaurants here in the states. That stuff is loaded with cheese and rice and that is not what people eat south of the border. They keep it simple, and that is why I love this style of cooking. Someone once told me that Mexican food is one of the fattiest cuisines out there (because of the cheese, most likely) but it doesn’t have to be.

You should try this one morning. You would think that the beans would make it heavy, but believe me, it’s not. It was the perfect meal to give us the energy to run our errands and go on a long mid-day walk. Also, this recipe incorporates a riff on Isa Chandra Moskowitz’s recipe, Scrambled Tofu, from her cook book Vegan With A Vengeance.

First, mix this spice blend. Make extra so that you don’t have to make it every time. I always triple it.
2 tsp ground cumin
1 tsp dried thyme
1 tsp paprika
1/2 tsp turmeric
1 tsp salt

Drain a block of extra firm tofu. Extra firm works the best in keeping it’s shape and doesn’t get mushy.

In a saute pan with 1/2 Tbs olive oil saute’ 1/2 of a diced red onion until soft and caramelized.

Crush 2 cloves of garlic then add to pan with onions.

Dice 8 medium size mushrooms then add the mushrooms to the onions and saute until golden.

Add a heaping Tbs of the spice mixture then crumble the tofu in the pan, making sure to leave big chunks. Stir well.

Squeeze the juice of one lemon and add this to the tofu. Also, add a 1/4 cup of nutritional yeast. Nutritional yeast makes it creamy and thickens it up a bit giving it the texture and feel of scrambled eggs.

Add one shredded carrot to the mix and gently stir in. Turn heat to low to keep warm. Meanwhile, in a sauce pan brown the sausage, add one can of drained and rinsed black beans (or your fave frijole) and cook until the moisture has evaporated.
On a plate lay out 2 corn tortillas and top with a bit of the bean-sausage mixture, the scrambled tofu, some salsa and whatever else you want to finish it off with, like sour cream, guacamole and some seriously hot sauce.

Armed with fuzzy hats and a great breakfast Shirle’ & David get ready to meet the day.

Confused by coriander? Stumped by savory? What is the dif between dried and fresh in the herb world? Well, hopefully this tiny tutorial might help ease your fear of flavorful spices and herbs. It’s easy to add flavor to a recipe without adding salt or sugar, simply use herbs and spices to contribute color, savory taste and sensational aroma, without adding the fat and sodium. So let’s get spicy!

Dried vs. Fresh Herbs

Because dried herbs have more of a pungent flavor they can be substituted for fresh herbs at a ratio of 1 to 3 , as in 1 tsp of dried to 3 tsp of fresh. Dried herbs are super convenient and can be great for longer cooking times, but they also don’t have the same flavor as fresh herbs, they can even get stale. So, make sure your dried herbs are still fresh by crushing some between your fingers and seeing if they still have a strong aroma. And PLEASE always store them in an air-tight container away from light and heat. I know so many folks who keep them over or near the stove, bad idea friends. It’s like spice and herb torture!

“Sugar & Spice…” What are Sweet Spices?

If you’re trying to reduce sugar in your life, then call on your “sweet spices.” These spices are not actually sweet tasting, but add a depth of sweetness when cooked with naturally sweet things. They include spices like cinnamon, cloves, allspice, ginger, cardamom, anise, and fennel. So, next time you are baking or making a dessert think of these and cut the sugar.

Savory (not the Jawbox song) Spices

Do you find you prefer salty to sweet? Cajun to Creme Brulé? Well, then savory spices might take over your spice rack. Let’s start with the big ones, black pepper, oregano, basil, thyme, tarragon, dill, marjoram and yes, summer savory to name only a few. These are the power herbs and spices that go into many cuisines of the world. They add depth, richness and aroma that are key to their unique cultures recipes. India and lower Asia rely heavily on many of the spice trade staples such as cumin, garlic, ginger, coriander,and even chili powders. And, my fave, smoked paprika - the greatest spice known to man! (Seriously, give it a try.) And guys, any spice with the word “Salt” after the spices name is a huge no-no, so don’t fall victim to that sodium trap! Powdered and granulated garlic or onion is great, but kick out that salt.

Spice Tips:

Always store in airtight containers in a cool, dark place, never over the stove.

Replace you spices and herbs every six months.

Whole spices retain their flavor longer (up to 3 years) and can be used whole or you can grind with a mortar and pestle or a cheap coffee grinder.

Get the best flavor from your spices and “toast” them in a dry skillet over low heat, stirring frequently, until they start to release their aromas.