I love checking out the produce section of specialty stores. I was going through Mi Pueblo, a local latin American grocery store, when the bright pink color of the cranberry bean pods caught my eye. I had to buy some!
I just got back from an amazing trip to Puerto Rico and I’m excited to share some of the dishes I picked up while there. My version is slightly different as I cut down on some of the steps to save time but the flavor is still there. I will also so that sofrito is typically blended until smooth before cooked but I like the chunky vegetables in the rice. It’s up to your preference though.
I love beets! I love the color, the taste, and they are pretty good for you. This salad is a mixture of earthy, sweet with salty creaminess. It’s the perfect way to enjoy beets for the first time.
I’m back! Thanks for being patient while I took a small break. If you’re new to me and Kimchi & Cornbread then welcome.
While store bought hummus can be nice and a time saver, nothing beats homemade hummus. It’s also pretty fast to make so you should definitely give it a try.
Sauerkraut is a facto-fermented food just like kimchi. It has loads of probiotics which makes it amazing for gut health and, like every thing else, homemade always tastes better.
Delicious soft flour tortillas can be made at home too. They take a little longer, make a little mess, and require some more effort but they are delicious. This recipe make twenty so it’s enough for some tacos and then I use the rest to make freezer burritos.
- 3 cups flour
- 1 tsp salt
- 1tsp baking powder
- 1/3 cup sunflower oil
- 1 cup warm water
- Mix flour, salt, and baking powder together until well combined.
- Mix in oil and water until combined.
- Turn mixture onto floured surface and knead for 3 to 8 minutes.
- Divide dough into 20 pieces and form pieces into balls. Place in a bowl, cover, and let rest for 20 minutes.
- Heat skillet, griddle, or pan to medium-high.
- Roll each dough bad out to desired size and cook on griddle. Flipping until desired color is reached.
There is nothing like homemade corn tortillas. These also freeze well so make plenty ahead and put some in the freezer for when you need them.
This delicious soup is very versatile. It’s so creamy and smooth. It’s also an excellent way to use up the carrots coming out of the garden right now.