Prickly pear juice in the winter? I apologize to all of you who are freezing your butts off right now, but here in sunny California prickly pear is in season and the weather is looking like it’s going to be sunny and about 73F. Prickly pear cactus fruit can be found in your local hispanic markets in red or green varieties. It is also known as cactus fig. You can use it in salads, margaritas, syrup, or candy. I made this while baby Karina was napping, hoping that the blender wasn’t going to wake her up. Luckily it didn’t, and it seems I got better lighting for the photos than other days.
I’ve decided to start up the personal chef business again. It’s only been a couple of months since we moved here from SC, and I was kind of putting it off since the baby is only seven months old, but the money would help support the blog. This means that I can finally buy a photo editing software!
I will be putting up a page with my services soon. So if you need a personal chef and you live in Orange County California be sure to contact me. Enjoy!
- 3 ea. Prickly pear, red, large
- 1 cup Water
- ½ cup Orange juice, freshly squeezed
- 1 tsp. Agave syrup, light
- Slice both ends of the prickly pear off. Make one long vertical slice down the body of the prickly pear. Peel back the skin, by pushing it back with a knife or your hand. The skin should come right off, and you should be left with just the prickly pear.
- Place peeled prickly pears in blender with 1 cup of water. Blend at the lowest speed for 1 minute.
- Strain and discard the seeds and pulp.
- Place prickly pear juice back in the blender, with orange juice, and agave syrup. Blend until smooth.
- Serve over ice.
My body is screaming for more than two hours of sleep in a row. Baby girl has been sick and especially needy these past few weeks and I’m quickly losing my sanity. I really need to sleep. I take comfort in knowing that she will eventually go back to sleeping on a schedule soon. Hang in there first time moms!
Pumpkin, pumpkin, pumpkin! We are now well into pumpkin season and I’m wondering if you’re starting to get tired it. In case you’re not, here is a recipe that utilizes pumpkin in a way perhaps you had never thought of before, marmalade.
Pumpkin, as you probably already know, is native to North America. In fact, the oldest evidence of pumpkin seeds has been found in Mexico, pre-dating the Aztecs. The pumpkin was a staple of the diet of many of the indigenous people of Mexico. Now a days in Mexico, pumpkin is used to make candy, marmalade, and empanada fillings. The seeds are used to make oils, sauces, and eaten as a snack.
Halloween came too fast this year, and I was a bit stressed because we had to get two costumes for Dylan. His school is having a Halloween parade but it needs to be a saint or a hero that promotes Christian values. So what costume did our little man choose? Darth Vador piggie from angry birds, of course. He’s really into angry birds right now for some reason. Thankfully a friend from Church had a St. Patrick costume she made herself for one of her kids, and she let me borrow it. Let’s just say this is the Mexican version of St. Patrick!
Picadillo is one of those dishes that is a staple in every Mexican household. It’s super easy to make and kids tend to love it. It was one of my favorites growing up. In northern Mexico it is traditionally made with ground beef, onions, garlic, chiles, and potatoes. In southern and central Mexico they add raisins, olives, and even fruit.