cookie

I love Sundays! No gym in the morning, no after-school activities to schlep my kids to. Zero commitments… On Sundays, it is ME time from the moment I wake up!

I spend most of my ME time either in the kitchen or the art room… Concocting extravagant breakfasts, making cards and jewelry, painting, sketching, photographing my favorite peeps, coming up with new recipes, writing Cucee posts…

This past Sunday, I woke up with nothing but cookies on my mind.  Which is a problem, because all the common baking ingredients, such as flour, sugar and dairy, are strictly prohibited on my gut-healing diet. So, if I really wanted those darn cookies, I had to get uber creative and think outside the high-carb cookie jar.

Which I did.

I crept into the kitchen, trying to stay quiet so as not to wake anyone up, and started experimenting. An hour later, the family (including the dogs) was neatly assembled in the kitchen, drawn by the scent of sweet vanilla. They all waited hungrily and impatiently for me to finish assembling the fresh-out-of-the-oven cookies.

The cookies did not have the longest lifespan. Most of them were snatched off the cooling rack before they even had a chance to get comfortable (or photographed.) Everyone got a bite of them, even the dogs; the crumbs, dropped on the floor, had their names written on them in bold letters.

cookie

cookie

Lemon Curd Almond Sandwich Cookies (vegan & gluten-free)

Ingredients

  • 2 egg whites
  • 1/2 tsp Stevia Original Liquid Extract (or more, depending on how sweet you like your cookies. If you feel adventurous, add ½ cup of sugar instead)
  • 1 tsp almond liqueur or ½ tsp almond extract
  • 1.5 cups sliced almonds
  • Lemon Curd (see recipe below – you will have some leftover)

Directions

  1. Preheat the oven to 350 F. Line a cookie sheet with parchment paper
  2. In a large bowl, whisk the egg whites, stevia and almond liqueur/extract until foamy
  3. Fold in the almonds and mix until well coated
  4. Spoon 1 tbsp of batter onto prepared baking sheet and, with a spatula, spread into a 2 to 3-inch circle. Spoon the rest of the batter on baking sheet with each cookie at least 1-inch apart
  5. Bake for about 15 minutes, or until pale gold in color. Cool on a cooling rack
  6. To make sandwich cookies, place a teaspoon (or more) of the lemon curd between 2 cookies and serve

Lemon Curd

Ingredients

Directions

  1. Fill a medium saucepan with 1 – 2 inches of water and bring to a boil over high heat; reduce the heat to low and keep the water at a low simmer
  2. Place egg yolks, lemon juice, zest and stevia in a large heatproof bowl and whisk to combine. Set the bowl over, but not touching, the simmering water and whisk continuously until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl, about 5 to 10 minutes
  3. Remove the bowl from the simmering water; whisk in the butter one piece at a time, until each piece is completely melted before adding the next
  4. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Chill in the fridge for at least an hour

cookie

Drink Pairing

Kefir and freshly baked cookies go hand in hand. The tangy fermented drink really balances out the vigor of the sweet cookie flavor.

cookie

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Low-Carb Paleo Bread

Low-Carb Paleo Bread

My daughter spent 3 weeks at a sleep-away camp and came back home with lots of beautiful memories and one major stomach upset! After weeks of listening to her camp stories and trying to get her stomach issues under control, it was time for a more aggressive medical intervention. So, in a blink of an eye, out went all inflammatory foods such as gluten, grains, legumes, prebiotics, caffeine, chocolate, sugar and dairy.

Needless to say, my girl was no longer a happy camper! A cheese lover, a chocolate addict, she was miserable on a new uber-restrictive diet. And on top of all that, the school has already started and my High-Schooler’s lunches were so pathetic and embarrassing that she would intentionally forget them at home.

So I had to come to the rescue and research the heck out of my Paleo books and Facebook groups. I collected a dozen or so unique lunch ideas that a kid her age would not mind being seen with. Her favorite one was a bread recipe that made my daughter go from :( to a big wide :) in a matter of a bite.

This IS that bread recipe and it is so flexible and forgiving that you can make a new unique loaf of bread each time you bake it, by mixing in the nuts, olives, even roasted garlic! You can also turn it into a sweet delicacy without affecting the carb count by adding a bit of stevia, freeze-dried strawberries or bananas. See more fun ideas, following the recipe.

Low-Carb Paleo Bread

Low-Carb Paleo Bread

If you don’t finish the whole loaf in one seating (I dare you), slice and freeze it. It is even better toasted.

Ingredients for the basic recipe

Instructions

  1. Preheat the oven to 350°
  2. Grind chia seeds in a coffee grinder or a Magic Bullet Blender (or purchase them already ground)
  3. Pulse almond flour, coconut flour, ground chia seeds, sesame seeds, salt, and baking soda in a food processor
  4. Pulse in eggs and vinegar, until combined
  5. Transfer batter to a lined 7.5 x 3.5 loaf pan (you can use a regular loaf pan but your bread might not rise as much)
  6. Sprinkle with poppy seeds
  7. Bake for 30-40 min
  8. Cool on a cooling rack for 30 min

Low-Carb Paleo Bread

Variations

Breakfast Bread

Rosemary Olive Bread

Garlic Bread

  • Basic recipe 
  • 10 cloves of  Roasted Garlic, halved

Italian Bread

Low-Carb Paleo Bread

Low-Carb Paleo Bread

Low-Carb Paleo Bread

 

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Cultured Cream Feta

Sour-cream Feta

I love getting out of my bubble, traveling the world: learning new cultures, enjoying different experiences, feeling alive.

My favorite part about traveling, though, is trying new cuisines and then bringing home ideas for future recipes.

An idea for this post came out of the airport in Romania. My first time in the business class lounge, I picked up a small plastic container of crema de branza cu smantana. A mixture of salty feta and tangy cultured cream had a flavor that instantly brought me back to my favorite childhood dish: pasta with lightly salted farmer’s cheese and sour cream. After finishing it in less than 5 minutes, I instantly knew that I have to recreate it in my kitchen and share a recipe with you.

This dish is wholesome and healthy – low in carbs, high in protein and good fats. But if you haven’t jumped the high-fat, low-carb bandwagon with me yet, you can replace the sour cream (smetana) with greek yogurt. For a kick, add some chopped onion to this dish.

Sour-cream Feta

Crema de Branza cu Smantana

Ingredients

Directions

  1. Place feta in a small bowl; mash with a fork
  2. Mix in sour cream
  3. Add green onion (optional) and give it one last mix
  4. Spoon into a small soup plate and season with salt and pepper
  5. Serve on its own or with cheese crackers or vegetable slices

Sour-cream Feta

Food Pairing

Serve on its own, with veggie slices or these Chia Cheese Crackers. The Sour Cream Feta is also great as a dressing, thinned out with some water

Sour-cream Feta

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Coconut Milk Kefir

 Coconut Milk Kefir

If there’s one food I’ve missed since starting my newest diet, it’s Kefir. The last time I got to enjoy it was during the summer of 2015 at Pine Mountain Lake—the same time I came to accept that the delicious dairy beverage would never touch my lips again. My stomach had been flaring up each and every time I had it, but not wanting to give it up, I practiced an instinctive out-of-sight-out-of-mind habit and pretended nothing was wrong. After being unable to eat dairy for the better part of a year, I’ve finally healed my stomach enough to tolerate cheeses and butter, but not the acidic low-fat dairy products. That doesn’t mean my desire hasn’t gone away, though; every once in awhile, I dream about the tangy homemade Kefir I still love so much.

Then, a few weeks back, an ingenious idea popped into my kefir-craving mind. Why not make the same drink with other products? The next morning, I marched into my makeshift kitchen, armed with a can of coconut milk and some live kefir grains I had gotten from a friend. I mixed the two ingredients together and carefully monitored my concoction every morning, the fear of failure constantly lingering in my mind. By the fourth day, the familiar taste I’d missed for so long had been created—and was safe for me to drink! Although it was a bit milder in flavor and slightly thicker in texture than the milk kefir I have been used to, it definitely was kefir.

And I was definitely excited. So excited that my first response was to grab my camera and photograph it so I could write up my next post. I took my fermented creation to the backyard, where the lighting was perfect to take pictures of delicious things. Once I was done capturing the true beauty of my Kefir, I went back into the kitchen—only to see the glass container, previously full of Kefir, now empty and laying sideways on the table.

Instantly, I knew who the culprit was, but all I could do was laugh as I saw Blake emerge from under the tablecloth, his nose stained white from the coconut. So if the kefir taught me one thing, it’s that you should never leave your most prized possession alone with a dog—especially if your most prized possession is edible.

 Coconut Milk Kefir

Coconut Milk Kefir

Created by Cucee Sprouts

Ingredients

Directions

  1. In a non-reactive glass dish, mix the milk kefir grains with coconut milk
  2. Cover with cloth or paper towel, secured by a ribbon or a rubber band
  3. Leave it alone for 24 hours
  4. After 24 hours, stir and taste. If it does not taste like kefir yet, leave it for another 24 hours. Repeat the stirring and tasting. My kefir tasted ready after 4 days but yours might start fermenting faster if you live in a warmer or colder climate
  5. Remove the milk kefir grains once the coconut kefir is ready. Keep the grains in a glass jar, covered in milk in a refrigerator

 Coconut Milk Kefir

Pairing

Serve Kefir with homemade granola or spoon it onto a waffle with a drizzle of honey over it

 Coconut Milk Kefir

 

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Baba Ganoush

baba ganoush

After living in our Foster City home for over 11 years, we have finally decided to remodel our kitchen! In just a few months, I’ll be stirring a pot of Swiss Chard stew atop my brand new stove. And storing Sesame Salmon Balls inside a brand new fridge. Toasting Spicy Coconut Chips inside a brand new oven. But most importantly, I won’t have to worry about any more cupboard doors falling off their hinges.

Unfortunately, during construction, my family and I have had no access to a proper kitchen—or a tidy house. Our living room is currently being occupied by a fridge, dining table, and rickety cabinet that’s nowhere near big enough to store all our non-perishables. A hideous plastic sheet stretches from the ceiling to the floor, guarding the war zone that used to be called our kitchen. The window facing the driveway is completely blocked off by pots, pans, and paper plates. Not exactly cooking (or cucee-ing) conditions.

Though our kids have never lived under such harsh conditions, this situation is painfully familiar to me. Back in 1990, when my parents and I were refugeeing from Moldova, we spent a few months in a miniscule Italian town called Passaskuro, patiently awaiting a warrant to enter the states. The three of us, along with our rescued belongings, occupied one tiny room in a communal house. There, our bedroom also served as a kitchen and storage room, and I can still remember my mother boiling turkey soup inches away from our bed.

We survived that tedious time then, and I have faith that we will survive now. Soon, all this chaos will be behind us and I’ll be standing in my shiny, squeaky-clean new kitchen, concocting new low carb creations. In the meantime, it might get a little quiet at the CuceeSprouts.com land. The recipe I’m about to share with you is likely to be my last post for a month or two. But please be patient—there will be lots of other deliciousness coming your way in the spring, fresh from my new kitchen.

Baba Ganoush is not new to me. I order it every time it is on the menu, but for some reason, I’ve never really attempted making it myself. That is, until one day, when I brought home a bag full of fresh eggplants from the farmers market.. After a bit of grilling, mashing and mixing, I produced a creation that proved I didn’t need a kitchen to cook and eat well.

baba ganoush

Baba Ganoush

Adapted from Paleo Home Cooking

I make my own tahini for this dish because it is super easy to make. However, you will also have success if you purchase high quality Tahini online or at Wholefoods.

Ingredients

Directions

  1. Preheat a grill to high heat
  2. Prick the eggplants with a fork in several places and place them directly on the grill. Cook for about 30 minutes, turning often, until the skin becomes crispy, charred, and loose and the eggplants look like deflated balloons
  3. Remove the eggplants from the heat and let them cool until they can be handled safely. Scrape the pulp with a spoon into a fine-mesh sieve and let it drain for about 5 minutes
  4. Transfer the drained pulp to the bowl and mash with a fork
  5. Transfer to a serving bowl and garnish with pistachios or finely chopped red onion, then drizzle with olive oil

Wine pairing

If you’d like to sip on something while indulging in this fresh Mediterranean eggplant dip, I suggest a crisp light Chateau La Tour de L’Eveque “Petale de Rose” Cotes de Provence Rosé.

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Spicy Coconut Chips

Toasted Coconut Chips

I am all for trying new recipes that are high in good fats. Because when you do not eat carbs, you need to raise your fat intake. And coconut, being so low in polyunsaturated fat and high in antibacterial, antifungal and antioxidant properties, is really my most preferred source of that good-quality fat.

That is why I love coconut and cook with it all the time.  I use coconut oil to fry eggs, make pancakes, in desserts. I use coconut chips as salad sprinklers and in a grain-free granola. I also roast them and eat them on their own.  

Toasted, they are so are like crack! Totally addicting! Crunchy. Salty. Spicy. Sweet-tasting. And make your house smell like a bakery.

Spicy Coconut Chips

Spicy Coconut Chips

Adapted from The Whole Coconut Cookbook

Ingredients

Directions

  1. Preheat the oven to 350 F. Line a large baking sheet with unbleached parchment paper
  2. Put the coconut flakes in a medium bowl and mix in the coconut oil and lime juice. Sprinkle over the fleur de sel and paprika and mix well. Spread the coconut on the prepared baking sheet and bake until golden brown, 6-8 minutes. Watch carefully toward the end so they don’t burn. Transfer them immediately to a plate lined with paper towels to cool completely. They will crisp up as they cool.
  3. Serve immediately, or store in an air-tight container for a few days.

Wine Pairing

My dad loves sweet wines, but unfortunately, those are really hard to pair with food. These Chips, however, go really well with my dad’s favorite Gewurztraminer. I finally found a nice food and wine pairing for him :)

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untitled-7092

Wow! My first lowcarb Chanukah celebration! Wait, isn’t that an oxymoron – a low-carb Chanukah? A holiday that is traditionally carb galore: Potato Latkes, noodle kugel, jelly donuts. Yes, there is also a brisket somewhere there as well, but it is the carbs that take the center stage. Well, this year, I was forced to come up with an alternative.

I’ve never really been a fan of the rich carby holiday table, but I embrace it the same way I embrace my Jewish heritage, which I was born into but did not grow up with. However, this year, against all the traditions, I am faced with a choice to make – celebrating the unorthodox way or not celebrating it at all. You see, earlier this summer, my doctor has put me on a very restricting dietshe basically forbid me to even look at any starchy vegetables, grains, flours, and even fruit!

But back to the Hanukkah celebration. I chose the first optioncelebrating untraditionally.

So this year, no rich carby dishes will show up next to the Menorah. It is low-carb, ketogenic, gluten- and dairy-free, and paleo Hanukkah dishes only. Cauliflower latkes will replace the potato ones. Gefilte fish will make way to the Sesame Salmon Balls. And the Jelly donuts will be replaced by the Coconut Flour ones. And why not shake things up and replace the brisket with my new favorite meat dish – Duck Gumbo.

I wish I could share with you ALL these recipes (I’ve made them beforethey are fantastic!)  but I am afraid it would take me over a month to put a post like that together. So today, I will be sharing a recipe of the Sesame Salmon Balls with Ginger Tahini Dipping Sauce from my new Paleo cookbook. The cauliflower latkes are also from the same cookbook. Just look for the Cauliflower Fritters recipe.

Giveaway

I have one Paleo Home Cooking: Flavorful Recipes for a Healthy, Gluten-Free Lifestyle to give away. To win a copy, all you have to do is

  1. Post a comment on the blog with a name of your favorite Healthy Holiday Recipe and
  2. Like this recipe post on the CuceeSprouts Facebook page

The winner will be announced on Tuesday, Dec 8th

Sesame Salmon Balls With Ginger Tahini Dipping Sauce

Sesame Salmon Balls With Ginger Tahini Dipping Sauce

Sesame Salmon Balls With Ginger Tahini Dipping Sauce + Cookbook Giveaway

Adapted from Paleo Home Cooking: Flavorful Recipes for a Healthy, Gluten-Free Lifestyle

I ground my own salmon in a food processor. The texture comes out to be smooth and pasty. Like that of the chicken nuggets.  I like it. My husband, however, prefers me to finely chop the salmon instead, as he likes his food with a bite to it. You can’t go wrong with either texture.

Ingredients

For the salmon mixture

For the dipping sauce

For the assembly

Sesame Salmon Balls With Ginger Tahini Dipping Sauce

Directions

  1. Fill your food processor with some of the salmon and grind in one-second pulses. Partially pre-freezing the fish helps the food processor blade to cut it cleanly, rather than tearing or smearing it. Empty into a large bowl and repeat with the remaining fish. Mix with the rest of the salmon mixture ingredients.
  2. Place the mixture in the refrigerator to chill for at least 2 hours. For convenience, you can prepare it the night before.
  3. The day of cooking, prepare the dipping sauce by placing all the ingredients to a small food processor and processing until smooth and creamy. If you want a creamy runny sauce, keep it outside of the refrigerator. If you want a thick sauce, chill for a couple of hours. (I prefer a runny one.)
  4. Disperse the white and black sesame seeds on a plate.
  5. Once the salmon mixture is fully chilled, roll it or scoop it into 36 balls, roughly the size of a Ping-Pong ball, then roll them into the sesame seeds to coat. You can use your hands for this or an 1¼ inch (3.25 cm)-diameter spring-loaded ice cream scoop.
  6. Heat the cooking oil in a large heavy skillet set over medium-high heat and cook the salmon balls, turning them often, until nice and golden all around, which should take about 6 to 10 minutes total. You might have to work in 2 or 3 batches, depending on the size of your skillet.
  7. Make sure not to overcrowd the pan so that air gets to circulate freely between each ball.
  8. Allow the balls to cool slightly before serving with the dipping sauce.

Drink Pairing

The Salmon balls go impeccably well with Moscow Mule (even on those cold winter nights). However, if you are not feeling like having a vodka-based drink, you won’t go wrong with any of these three fruity Le Grand Courtage French Sparkling Wines

Sesame Salmon Balls With Ginger Tahini Dipping Sauce

Sesame Salmon Balls With Ginger Tahini Dipping Sauce

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Roasted Sesame Peas

roasted sesame peas

Out of all the seasons, my favorite would have to be fall. I love everything about it—from the first prayers of the Jewish High Holidays in September, to the last piece of turkey at Thanksgiving, with many birthday celebrations in between. Lots of entertaining, cooking, and more importantly, laughing. The days slowly shorten, shedding minutes like our dog sheds his fur and growing windier and chillier each hour. Each moment is filled with crinkly leaves, soothing spices, and lots of delicious autumn-themed food.

Every gathering at my house starts with the menu planning: a few appetizers to get the ball rolling, a good number of vegetable dishes, and one or two protein creations—a healthy variety to satisfy everyone’s taste preferences.

This year, I’ve been experimenting heavily with finger-food ideas. By now, I have collected quite a few unique recipes. I’ve shared a couple of those already—The Lightest Hummus on Earth, Brussels Sprouts chips and the Chia Cheese Crisps, to name a few.

Adding to my collection (and yours) is a recipe for the Roasted Peas, that already stole a few hearts when I last served them. These peas are not like anything you’ve tasted before: roasted with a bit of oil and seasoning, they are crackly and crunchy on the outside and slightly chewy on the inside. A low-cal nutritious appetizer that carries a nutty, briny umami flavor that’s kind of addictive. (P.S. also terrific with cocktails, but more about it later.)

roasted sesame peas

Roasted Sesame Peas

Adapted from Little Bites

Ingredients

Directions

  1. Preheat the oven to 375 F and line a baking sheet with aluminum foil or a silicone baking mat
  2. Wash and dry the peas. Whisk together the olive oil, soy sauce, honey, and ginger in a large bowl. Toss in the peas and stir until evenly coated.
  3. Spread thee peas into a single layer on the prepared baking sheet and sprinkle with sesame seeds. Roast until crisp, 30-45 minutes (start watching them at the 30 minute mark – they should start getting brown but not black.)

roasted sesame peas

Wine Pairing

The time I brought the peas to my friend’s house, I had a glass of ONEHOPE California Cabernet Sauvignon with them and I liked it. Just like in a song :)

roasted sesame peas

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Oil-Free Paleo Pesto Zucchini Noodles

Oil-Free Paleo Pesto Zucchini Noodles

I’m the type of girl that shies away from trends. For example, way back when every girlfriend of mine was in love with Brad Pitt, I fancied Angelina Jolie. And when everyone was getting diamond earrings for their birthdays, I was psyched about my new shiny design books.

So when the whole world went zoodle-crazy, I sighed and made myself a bowl of Quinoa Mac & Cheese™.

But sometimes, it can be impossible to avoid trends completely. The other day, I was having dinner at my friend’s house and she served a bowl of pesto zoodles, a current internet-wide craze. And what do you know? The stubborn me realized that some trends are actually worth following. They’re trends for a reason, after all.

What surprised me even more was that I liked those zoodles so much, I made them a few days later. And then again the following week, changing the nuts but keeping the noodle “authentic”. And as much as I do not want to admit it, I have finally embraced a trend!

Now on to the recipe. If you think these zoodles will taste like noodles, think again. However, this is a healthy eating blog. We don’t do noodles (well, at least not that often.) So adjust your expectations and think HEALTHY, LIGHT, VITAMIN-RICH rather than cancerogenous, gut-wrecking, waist-expending.

Prepping the zoodles is really easy. Shred the zucchini (I use this shredder because it works well and looks great in the kitchen, saute them quickly—the key word is quickly, as the more you cook them the soggier they get—drench them in the sauce and… try not to be greedy and eat the whole bowl on your own! A bit of warning though, one shredded zucchini looks like a lot but it really isn’t (45 calories only.) So unless you are serving it with a big chunk of protein on the side, you might want to shred 2-4 for the whole family.

Oil-Free Paleo Pesto Zucchini Noodles

Oil-Free Paleo Pesto Zucchini Noodles

Inspired by Everyday Detox

Ingredients

Pesto

  • 1 cup diced zucchini
  • 1 cup fresh basil leaves, tightly packed
  • 3 cloves garlic, minced
  • 1⁄2 cup pine nuts, almonds or walnuts
  • 1⁄4 cup water
  • 2 tablespoons freshly squeezed lemon juice
  • 1⁄2 teaspoon sea salt

For the rest:

Instructions

  1. Prepare the pesto: Combine all of the pesto ingredients in a food processor and blend until completely smooth. For a chunkier texture, instead use the pulse function on your blender or food processor to gently mix the ingredients together.
  2. Use a spiralizer to create “noodles” out of the zucchini. For a warm dish, melt the coconut oil in a large skillet over medium heat and sauté the zucchini “noodles” until tender, about 3 to 5 minutes. Add in the pesto and stir quickly, just enough to warm the sauce, about 1 minute. Serve warm, with a sprinkle of pine nuts. For a cold dish, simply toss the raw zucchini “noodles” with the prepared pesto and top with the pine nuts.

Oil-Free Paleo Pesto Zucchini Noodles

Wine Pairing

My absolute favorite wine with pesto is Grgich Hills Estate Napa Valley Fumé Blanc. It’s full bodied and balances the pine nut purée in the pesto impeccably.

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Vegetarian Tortilla Soup – My Way

Mexican Soup

In our house, I am defiantly the obsessive health advocate. The person who keeps her kids from spending their lives in front of a computer, with a bowl of something carby, greasy or processed. But the truth is that everyone, even those of us hell-bent on staying healthy, has at least one guilty pleasure.

Mine is … burritos!

I have to say that I’ve done a pretty decent job not indulging in burritos too often. To keep those one-thousand-calorie monsters at bay, I feed my Mexican Food Addiction with healthier authentic options, like the Mexican salad, the guac and the tortilla soup.

This Vegetarian Tortilla Soup recipe, that I share with you today, went through lots of iterations before making its way onto CuceeSprouts. Years of “hard work” and “heavy user testing” have produced a final variation that is uber flavorful, filling, yet surprisingly light (as long as you go easy on the rice and the sour cream) and very quick to make. Make the base, add the yummies, pour yourself a glass of Muga Prado Enea and have a Mexican Dinner Night tonight!

Mexican Soup

Vegetarian Tortilla Soup – My Way

The base

The yummies (toppings)

  • Rice
  • Tortilla chips
  • Lime juice
  • Avocado
  • Cheese
  • Sour cream
  • Extra cilantro

Directions

  1. In a medium size pot, warm up the broth
  2. In a medium skillet, heat the oil over medium heat. Add the onion and a pinch of red pepper flakes. Cook until the onions begin to brown
  3. Add the garlic and the cumin and cook for another minute
  4. Transfer to blender, with a can of roasted tomatoes. Blend until smooth
  5. Transfer the tomato and onion mixture to the pot with the broth. Add the beans and the corn and simmer, partially covered, until the soup is slightly thickened, about 30-60 minutes (the longer = the better!)
  6. A few minutes before you turn the heat of, blend the stems from the cilantro with ½ cup of water in a blender. Add to pot
  7. Season with salt and pepper. Turn off the heat
  8. Ladle the soup into bowls, leaving lots of room for the toppings

Wine Pairing with Mexican Soup

Wine Pairing

I do have a soft spot for the California wines, but when it comes to Mexican food, it is Beaujolais, Rioja, and Ribera del Duero that make it into my glass. For this particular dish, I recommend the silky 2005 Muga Prado Enea Gran Reserva. It is hard to find it in stores, so order it in advance on Amazon or Wine.com

Mexican Soup

 

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