Article from Loco Gringo– Tajin is known for its lime, chile and salt combination; a popular flavor found in Mexico. This shakable condiment is put on fruit, rimmed on a beer glass, and added to plates of raw local vegetables.
Fruits that go well with a little sprinkle of Tajin are mangoes, pineapples, oranges, and coconuts. Vegetables that are that much better with tajin are jicama, chayote, cucumber, and celery. If you want to spice up your local beer, add a sprinkle of Tajin to your beer mug, or do like the locals do, rim your beer mug with tajin, like you would a rim a Bloody Mary or Margarita with salt, or a Bloody Ceasar with celery salt. READ MORE
It can be difficult to find vegan recipes that offer the unique flavors of black cultures, but now there is a list of the top vegan cookbooks by black authors that highlight the need for diversity in these recipes and show that vegan cuisine can appeal to everyone.
High on the list is the “Ziggy Marley and Family Cookbook,” with the subtitle “Delicious Meals Made With Whole, Organic Ingredients from the Marley Kitchen: There is no one better to teach home cooks how to make delicious Jamaican plant-based foods than Ziggy Marley, the eldest son of reggae icon Bob Marley. READ MORE
Dragon fruit grows on the Hylocereus cactus, also known as the Honolulu queen, whose flowers only open at night. The plant is native to southern Mexico and Central America. Today, it is grown all over the world. It goes by many names, including pitaya, pitahaya, and strawberry pear.
According a report from healthline.com, here are some of the benefits:
- High in Nutrients. Share on Pinterest. …
- Loaded With Fiber. …
- Promotes a Healthy Gut. …
- Strengthens Your Immune System. …
- Good Source of Magnesium.
How to Eat Dragon Fruit
Check out Wine Country on Netflix and/or check out these wine and tell us what you think when you have your gathering among friends. Click Here for a Review of Wine Country by Two Guys in the Dark.
Cabernet Sauvignon, Napa Valley – Cabernet Sauvignon is one of the world’s most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada’s Okanagan Valley to Lebanon’s Beqaa Valley. – It best pairs with:
- Blue Cheese Burgers, Lamb Tagine, Moussaka, grape, pizza and gouda
French Champagne – Champagne is sparkling wine. Many people use the term Champagne as a generic term for sparkling wine but in some countries, it is illegal to label any product Champagne unless it both comes from the Champagne region and is produced under the rules of the appellation. – It best pairs with:
- Fried Spring Rolls, crabcakes, sushi, strawberries, blackberries
Reisling – Germany . Riesling is a white grape variety which originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked
Malbec from Argentina– Malbec is a purple grape variety used in making red wine. The grapes tend to have an inky dark color and robust tannins, and are known as one of the six grapes allowed in the blend of red Bordeaux wine. The French plantations of Malbec are now found primarily in Cahors in South West France.
Cabernet Shirazz Blend – Australia READ MORE
Plum Wine – Japan- Plum Wine or Umeshu (梅酒) is a Japanese liqueur made by steeping fresh Japanese plum (ume) in shochu/white liquor and sugar. The sweet and sour flavors with fruity aroma is very appealing and you can make many kinds of drinks with it! Foods which pair well with it are:
- Korean ribs, glazed chicken, curried dishes and fried pork chops
Nothing says “I’m sorry for your loss” like a homemade casserole, so it’s not surprising when one appears in the first episode of Dead to Me, the Netflix hit starring Christina Applegate and Linda Cardellini.
The series opens with Applegate’s character, the recently widowed Jen, accepting a Pyrex dish filled with what her neighbor describes as “my take on a Mexican lasagna.” READ MORE
The dishes we Americans enjoy today as “Mexican Casserole” (aka “Mexican Lasagne”) are hybrid culinary creations featuring Old and New world traditions. Recipes are all over the map. Combinations of native Central American ingredients baked casserole style were documented in the 16th century. Contemporary USA interpretations resemble Italian lasagna: substituting tortillas for pasta, salsa for tomato sauce, beans/ground meat/chilies for protein/flavor/color. Dairy component varies from Spanish to German to TexMex to Southern California to processed American cheddar.
“A Mexican Casserole Costs Little. ‘This casserole is an American concept of a Mexican-type dish,’ writes Marcia B. Stover. ‘It’s ideal for the budget-minded homemaker.’
Marcia’s Tortilla Casserole
1 pt. cottage cheese
1 pt. dairy sour cream
2 8-oz. cans tomato sauce
2 7-oz cans whole green chiles
12 corn tortillas
1 lb. mild Cheddar cheese, shredded
1 lb. mozzarella cheese, shredded
Blend cottage cheese, sour cream and tomato sauce in a shallow dish. Cut chiles into 1/4-in. strips. Place tortillas on a cooky sheet and heat in 500-deg. oven just long enough so they will fold easily, about 3 to 5 min. Working quickly, dip hot tortillas into tomato mixture, place two strips of chiles on each, and fold as you would an enchilada. Place a layer of tortillas in 7 X 11-in. baking pan. Sprinkle generously with shredded Cheddar and mozzarella cheese and top with some of the tomato mixture. Repeat with tortillas, making two layers in pan, using remaining cheese and sauce for top. Cover pan and bake at 350 deg. 1 hour. Makes 4 to 6 servings.”
—“My Best Recipe,” Marcia B. Stover, Los Angeles Times, June 23, 1966 (p. F18)
Enjoyed the movie, I’m looking forward to the show. – Crystal J, MCCN Editor
The Movie “Chef” starring actor/director Jon Favreau has grown to be a bit of a Cult Classic. Entertainment Weekly reports, after opening on just six screens in early May 2014, the film gained momentum throughout the summer, sticking around for over 18 weeks. Chef‘s $45.9 million worldwide earnings might seem paltry compared to, say, Iron Man‘s $98.6 million opening weekend, but of course in box-office terms, it’s all relative. Based on Chef‘s modest production budget and minimal marketing, Favreau’s return to indies after nearly a decade of trafficking in big-budget tent poles was a runaway success.
While prepping to play a Chef he was trained by Roy Choi. In his own right Choi is a foodie world rock star. The Korean American gained prominence as the creator of the gourmet Korean taco truck, Kogi. He is a chef who is celebrated for “food that isn’t fancy” and…
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Are you on the go quite a bit? Do you find yourself having to eat out or eat on the run? I totally relate. A few years ago, I was working for MTV Networks and the company had me on the road for three months and I still managed to lose weight. I was living out of my suitcase and in a different hotel every week.
When we dine out, we often make excuses. I said we. That includes me. More than likely something healthy exists on a menu. Usually, it doesn’t fit with our unhealthy cravings. Each week, I will try to pick a restaurant and point out your low cal/low point food and drink options.
This is me slurping down one of my last decadent green matcha fraps for a while. Why? Because on Weight Watchers smart points, this one drink accounts about half of my day’s allowance of what to eat. The picture was taken a few weeks before I decided to commit to eating like a grown up.
I’ve been thinking about it for awhile. But the moment came when I saw the photo, the mother of all photo which I hated because of my arms. I’ve never taken a photo where I could not bare to see my arms. I knew was bulking up while pressing through grief and losing a job a dedicated to which I’ve dedicated much of the last few year of my life. I’ve eaten more chips, crackers and fast food. All the while I thought, “I need to eat like a grown up.”
The Downtown Disney District location will be the first for Black Tap to introduce its enhanced counter service style. After ordering and once you’re seated, a Black Tap team member will take any of your other menu, drink and CrazyShake orders. This will also be the first location where CrazyShakes can be ordered to go from a take-out Shake Window.
What’s so crazy about these shakes? Why are these burgers award-winning? READ MORE