#SmoothieNumbers23: Blueberry Coffee

#SmoothieNumbers 23: Blueberry Coffee

#SmoothieNumbers 23: Blueberry Coffee is a refreshing drink with anti-oxidant blueberries and cold-brewed coffee. It’s an energizing drink to enjoy before running outside, on a treadmill, or a cardio workout.
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The Need for Comfort over Authentic: Dad’s Mexican-Inspired Skillet Taco

Skillet Taco with Brown Rice

Everyone has a cheap, quick comfort food dish from childhood memories. Mine is Dad’s Skillet taco recipe. Perhaps, Mom occasionally made it, too. It a classic 1970s dish. It was taco seasoning mixed into ground beef scrapped to the center of the skillet. White rice surrounded the beef. Shredded iceberg lettuce layered the rice. Gooey, melted, shredded cheddar cheese topped the meat, and the dish was finished with plain chopped tomatoes. What I remember most about this dish: Always wanting more cheese.

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Parade.com: Nourishing Broth for the Family Soul

Wonton Soup with Bok Choy and Edamane

Dad’s recipes start with making broth by scratch before proceeding to the actual preparation of a dish. We have playful arguments about whether homemade or store-bought stock makes a difference in recipes. Of course he’s right, but when it comes to time, the quality of ingredients are sacrificed. As his nine-to-five working daughter, it is my duty to rewrite his recipes starting with organic, low-sodium store-bought broth (preferably from a box, instead of a can or powder to avoid a metallic and salty taste). Such changes encourages people to attempt Dad’s recipes. After all, most beginning cooks are intimidated at the thought of staying in a kitchen for a long length of time.

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FlanboyantEats.com’s Hispanic Heritage Month Series: Ecuadorian-Inspired Chicken Stew with Cilantro and Green Pea Rice

Ecuadorian-Inspired Chicken Stew

African-American Southern dishes are my soul and Latin-American cuisine is my heart. I grew up with the guacamole, tortilla chips, salt-rimmed margaritas, rice and beans, refried beans, tacos, tamales and more. However, as I learn more about authentic Latin-American food, my excitement is similar to a kid discovering an adult menu of larger and more flavorful dishes and ingredients.

When Bren of FlanboyantEats.com invited me to share a recipe representing a Latin-American country in her annual Hispanic Heritage Month series, I was cautious. Demonstrating another culture’s gastronomic pleasures—especially when I love Latin-american cuisine—is intimidating. Since there was leftover hominy corn from another recipe, I chose Ecuador because of its pozole stews. Learning more about Ecuadorian cuisine, achiote paste aroused my curiosity.

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