Where have I been in the last month? Where do I even begin? First of all, welcome to the new Dora’s Table. We have made a full transition to plant-based Mexican recipes, however you will still be able to find the non-vegan recipes posted in the last 3 yrs. Be patient with me while I’m figuring out all the kinks of running a self-hosted blog. All feedback and comments are appreciated.
In other news, we have moved back to CA! It has been a crazy month, you can’t even imagine. We are all settled in now and I’m ready to get back to blogging. Our little baby Karina is growing like crazy and Dylan is pretty happy about kindergarten, and so is this mama;) We love it here. We always did. I’m also getting excited about cooking all over again with the wide array of ingredients available here.
Hi lovely readers. I’m currently trying to move all of my content from wordpress.com to wordpress.org and I am not being very successful at it. Hopefully the site will be up shortly.
How does a professionally trained cook (personal chef) meal plan at home? You would think it would be a breeze, and that said chef would wouldn’t even think twice about it. Ironically, it took me a little bit of time to set a system that worked for our family.
Mostly because there’s a couple of major differences between cooking at a restaurant and cooking at home. To start with, in a restaurant you would have a dishwasher (person) who would take care of all your dishes, pots and pans; you would also have at your disposal a great variety of high quality ingredients and some of them would be prepped already for you (already peeled garlic, chopped fresh herbs, already was he produce and fish already cut into portions); finally, you would have at least 3 hours to prepare your food before service.
At home you have to think about what meals will use less pots and pans, because inevitably you will be the one washing the big stack of dishes. You also have to juggle children and maybe work. (Cooking with a kid stuck to your leg can get pretty frustrating.) Also, the average person has to plan meals on a limited budget and does not have quality ingredients in abundance.
Here are several tips that will hopefully help you develop your own meal planning system with meals your family will actually enjoy, and that will cut your stress and time in half.
I was in bed at 9:30pm last night! I put both kids down and then laid down for a bit, thinking I would just close my eyes for a second and then go wash the dishes, but it did not happen quite like that.
We had an amazing southern meal for dinner: fried okra with lemon mayonnaise, frog more stew (spicy cajun sausage, shrimp, potatoes, corn, and old bay), and chess pies with blueberries. We cooked the meal ourselves , which always leads to me ask my hubby why we even bother eating out.
It was after this wonderful dinner that we ended asleep before 10pm. Sometimes I have no idea how tired I am until my head hits the pillow. Having two kids is definitely more energy and time consuming than having one. Still, I try to enjoy the little things, like making blueberry pancakes on Saturday morning, and sitting around the kitchen table in our pjs watching those little hands and faces get sticky with maple syrup. It’s moments like those that I know we are making wonderful memories for our children that inevitably will be associated with the aroma and flavor of fluffy blueberry pancakes. What are some of your favorite food memories?
- 1 cup flour, all-purpose
- 1/2 cup flour, whole wheat
- 3 1/2 tsp. baking powder
- 1 tsp salt, kosher
- 2 tbsp. sugar, granulated
- 1 cup almond milk
- 2 tsp. vinegar, apple cider
- 1 tbsp. flaxseed, ground
- 1/2 cup water
- 3 tbsp. canola oil
- 1/2 tsp. vanilla, extract
- 1 cup blueberries, frozen
- Sift flour, baking powder, sugar and salt into a large bowl.
- In a small bowl combine the almond milk, ground flaxseed, and vinegar. Mix well.
- Add water, vanilla extract, and canola oil to the almond milk mixture. Whisk to incorporate.
- Make a well in the center of the flour bowl and add liquid mixture. Whisk until a lumpy batter forms.
- Let rest for 10 min.
- To cook pancakes, heat a skillet to medium-low heat and grease lightly. Pour batter onto pan and place 6 – 7 frozen blueberries on the pancake batter. Let cook for about 4 min. or until fluffy and golden brown.
- Flip and cook pancake on other side for 3 more minutes.
- Serve with maple syrup.
- The granulated sugar can be substituted with 2 tbsp. of maple syrup or 1 ½ tbsp. of agave nectar.
Summer is creeping along, and we’ve exhausted our list of things to do. Bluffton is a small town and Hilton Head is a tourist trap right now. I briefly considered going home to Mexico for the rest of the summer, but the plane tickets are crazy expensive.
One if the things I’m really enjoying right now is cooking with the munchkin. He helps out with peeling vegetables, grating cheese, mixing, tossing and stirring. We are focusing on reading recipes, following directions, and cleaning. So far our favorite recipes are chocolate cupcakes, carrot cake pancakes and alphabet soup. It’s easier to involve him in baking, and it keeps him away from the stove. I really like that he’s proud of our creations. The other day we had our neighbor over to play and he said, ” Do you want to try my famous alphabet soup?” Things can get a bit messy, but what’s life without a little mess to it.
This recipe is a good one for the kids. It was one of my favorite dishes as a child, of course not the vegan version I’m sharing with you now, but the ones slathered in cheese. Oh cheese, melty, fatty, wonderful cheese! The avocado in this recipe makes up for the lack of cheese though. Last week I tried making an almond cheese and the result was unfortunate. It looked like cheese, smelled like cheese, but it definitely was not cheese. I think I’ll just stick to nut sauces from now on. Enjoy!
- 3 ea. Bolillos, whole wheat
- 1 ½ cups Refried beans
- 2 ea. Avocado, pitted, sliced
- 1 1/2 cups Salsa, homemade
- Preheat oven to 350F
- Cut bolillos in half and place them on a sheet tray.
- Toast in oven, face up, for 3 to 4 min or until golden brown on top.,
- Remove from oven and spread warm beans on each half.
- Top with avocado and homemade salsa.
- Serve immediately.
- Bolillos are easily found now in the bread department of local grocery stores, if you cannot find them whole wheat French bread will work as well.