Whoo we are

I am Mexican/Japanese/Spanish-Mayan mom, a wife, a coupon user/haunter, vegetable garden beginner, breastfeeding advocate, cloth diaper addicted, enjoy sewing all I can, crafting is another of my not so often passions, cooking is a family passion, online shopper and so many other things that will come up eventually. He is a Filipino/Chinese born in Germany All American Southern guy, wrestler lover, a husband, a daddy, an XBox fanatic, gamer by nature and awesome with numbers. We are writing this blog because we want to share all the many highs and some lows that this crazy life brings when you go from 2 to 3!!

Cooking and Recipes

I LOVE TO COOK!! I am from Mexico City but my parents are from two different places, my Mom is from South Mexico, specifically Campeche and my Dad from North Mexico, Culiacan Sinaloa. So we know that food was different that the one everybody else used to have in the place we lived and at home we always had home made food! we really never had take out. If we wanted pizza my mom used to make it.. individual pizzas for each one of us, was awesome!! So we learned to prepare a lot of food, even my little brother ( now 26) knows how to make pizza... he prepares it with Cheetos and things like that but anyways is his own pizza!!
Times started to change and fast food started to be more popular. Easy to get and when I got married and I always tried to have good food on the table, then I got pregnant and blah blah blah, long story short, I was too sick so I stopped cooking.
 Now that little JJ is starting to eat more and more I have the urgent desire to cook healthy food for us so we can share with him and stop buying baby food. SO!! I have been looking through a lot of blogs and this are some really good recipes that I found and that I want to share with you!! 
Please go and check out this great site where they share  a lot of good recipes, is called 100 days of  real food  and I believe it can help all of us if we try to change the way we eat.

this is one of their yummy recipes.

Recipe: Tortilla Soup

I love soups because they’re an easy way to get in a lot of vegetables, and they are usually awesome leftover (whether they’ve been in the fridge or freezer). I am a big fan of serving easy dinners on busy weeknights and there is nothing easier than defrosting some soup out of your very own freezer. I especially love this soup because it comes with so many “accessories.” You could certainly eat it plain, but it is amazing how the flavor suddenly changes when you pile avocado, grated cheese, sour cream, and cilantro on top. We even sometimes toast tortillas (to make them crunchy like chips) and throw them in the mix as well.
This is also a great dish to serve this week if you are participating in our third real food mini-pledge. Even though this dish is meatless it would still be great if you wanted to add a little raw chicken when you sauté the veggies (or even some leftover cooked meat at the end). Just like most of the recipes I post this one is super flexible. If you don’t have or like zucchini then use a different vegetable instead. If you randomly find a half container of mushrooms in your fridge…throw them in. Get creative and use what you have on hand to make this dish easy and budget-friendly!

Tortilla Soup

  • 2 tablespoons olive oil
  • 1 onion
  • 2 bell peppers (any color)
  • 1 – 2 hot peppers (optional)
  • 1 zucchini
  • 1 teaspoon cumin
  • 1 teaspoon poultry seasoning
  • ¼ teaspoon chili powder
  • Salt and pepper, to taste
  • 1 cup frozen corn kernels (or fresh if it is in-season)
  • 3 cloves garlic
  • 1 28-oz can organic stewed tomatoes
  • 1 8-oz can organic tomato sauce
  • 2 – 3 cups chicken stock, depending on how “soupy” you like it
  • Optional (but recommended) garnishes: avocado, grated cheese, sour cream, cilantro
  1. Chop the onion, peppers, and zucchini into ½” pieces. Dice the garlic.
  2. Heat the oil over medium heat in a large soup pot. Toss in the onions.
  3. After a couple of minutes add the peppers and zucchini. Flavor with the spices and stir the veggies until they start to soften.
  4. Add the frozen corn (no need to defrost) and garlic since these don’t take as long to cook.
  5. After the corn heats up add the stewed tomatoes, tomato sauce, and chicken stock.
  6. Bring to a boil then turn down to low. Simmer for a few minutes or until you are ready to eat.
  7. Ladle into bowls, top with garnishes, and enjoy!
Yield: 8 – 10 servings (enough for leftovers!)

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Have a question, comment, advice or you just want to share something else, feel free to email me to kamsaray@gmail.com