Serve it up Friday

Three cheers for Anthropologie and all their beautiful cooking, serving, and just home life items.  Here are my picks!!

stove top and bake ready
by anthro

our favorite cereal bowls

Regal Eating

HERS

HIS

just for FUN

show stopper

this inspires me to organize my recipes

good looking

Anything you buy in the home department from Anthropologie is bound to be a crowd pleaser. 

Happy Friday,

M

Two Bites

What we love about New York is there are so many food choices. It is hard to decide what to do if we are out and about. I can tell you that Sophia will always choose salchichas(hot dogs) or ice cream.  I can see how enticing this truck is.

Sometimes we follow Jake's love for soup dumplings. I will say that Chinese restaurants in the city are usually very accommodating when it comes to kids and our kids love the adventure and fun sizes of the dumpling. Give it go!

Joe Shanghai, best dumplings in NYC

Pura Vida,

M

More Please.....

So, for many of us a quick and easy meal can be a happy meal, ramon, or mac n cheese.  This is our guilt free go to for quick and easy. I am telling you it takes 20 minutes and the children are happy, which means you will be too without the guilt. 

Happy H

Miss. S

                                       What is not to love: Sushi Rice, Beans, and Avocado

BEANS: Now, I do want to share with you some tricks of mine in regard to the beans.  You can either prepare them in a crock pot over the day or on the stove top, but if your in a hurry just buy an organic can of pinto beans and heat them up. I like to doctor up my beans with SEA SIDE cheddar or a bit of fresh parm, these types of cheeses are salty and add a bit of flavor to the mix rather than using just any ordinary "yellow" cheese.  I do like to add a bit of whole milk and a few springs of cilantro. If you want to do it exactly like me I add a touch of lime to my individual serving of beans with a splash of tapatio salsa. The children do not love the lime or salsa at this point. 

Since this meal is a great go to or snack I make enough to use throughout the week. They love it because it is tasty and satisfying.   Give it a go!!!

                                                                              Carinos,

                                                                                   M

Good Looking

I say if it is good looking they are more likely to eat it. Sophia loves the look of these carrots and just eats them up. It is really is amazing to see how much aesthetics play in our everyday lives and details.  I am not complaining as long as she continues to eat these beautiful carrots. 

EVIDENCE

Menu: carne de res, sushi rice, avocado, and beautifully trimmed baby carrots

Eat Well,

M

Sushi Girl

So, last week I was running around like a crazy person between the launch of Sunday school, doc appointments, work, and Sophia's first day of school;  NOT to mention, the LAUNDRY is beating me!!!  It was no surprise, that when Monday arrived there was not much in terms of lunch and since peanut butter is a NO no I was forced to turn to Whole Foods at 8AM Monday morning, which of course Sophia was pleased to see. 

Sophia Loves sushi and now her teachers call her sushi girl, which she loves.  Don/t you love how compact and delicious sushi is, the bar was set high the first day, poor girl, it is down hill from Monday!! 

Pura Vida,

M

Comida Mexicana

More Mexican recipes.   This last week was Mexico's independence day.  Jake and I celebrated with food, friends, and Margaritas.  We had a great time. Here is a little on what was served.  

children fighting for tortillas

We made Carnitas de Res (cubed steak), I think it was a success, plus we had fresh made tortillas, nothing beats that.  


Uno: now I am saying if you can invest in a Le Creuset do it, they heat quickly and evenly.  Now, splash in a bit of olive oil and three garlic cloves, once they are browned and the sarten is hot you can then toss in your beef.


Beef ought to be seasoned with fresh ground pepper and fresh sea salt


I give the beef three minutes on each side then I lowered the temperature to its very lowest degree. 


Dos:  Once the beef is browned I toss in one chopped head of cilantro, green onion, one jalapeño, and two finely chopped organic vine tomatoes. 


Tres: allow all of these wonderful flavors to simmer together for ten more minutes then serve. 


WARNING: you do not want to over cook the beef, be very cautious with you steak.  


I serve this main course with tortillas or rice. 




                                                                         Pura Vida
                           
                                                                               M

Nespresso

A week ago I found myself in Nespresso cafe on Madison and 66th. It is by far one of the fanciest coffee shops I have entered. First off they do not do "to go", you must sit in the cafe at the bar or table and enjoy their creation.  I love the idea of having to sit and enjoy your coffee. So, while I sat and waited for this amazing experience, I imagined the cap to better than another I have experienced.  I thought to myself, I hope I do not like it to much because not only does it cost 6.00, for one size only, but you must take a moment to enjoy. 

Don't you just LOVE the Orchids in the background!!

Unfortunately, or fortunately for my pocket book, the cap was no where near as wonderful as Maialinos (Gramercy Hotel) or Eataly's. It was a bit disappointing, but worth the experience, not 6.00 dollars!!


                                                                           Ciao,


                                                                             M

Holy Mole!!!!

Do you love Mole? I do and it is difficult to find a great homemade version of it in NYC. New York has everything, but amazing Mexican cuisine at every corner.  Last week a friend from Queens says they have a homemade mole source, to cost, 5 dollars. Unbelievable!!! I thought this I need to try. It came in this package and I knew this Mole would be extraordinary. 

You maybe asking yourself, why don't you make your own Mole, well the answer is simple, it is too much work!!! Some moles have at least 20 ingredients in them and the process includes roasting, grinding, and resting for long periods of time. No Gracias!!!

The process is simple if you have a great Mole to break down, warm a sarten and place your Mole in the warm pan. Then stir in chicken broth, until it reaches the consistency you so desire. This batch last two days and feed 15 people, HOLY MOLE!!!! 


When the sauce is at the consistency you like just spoon the sauce over chicken and rice. If you like the real Mexican version of it eat the dish with tortillas. I know it sounds like a carb over load, but let me tell you, it will be worth it!! 


                                                                                Carinos,


                                                                                      M

Sister Marion

" No one gets a lot until everyone gets some."  Sister Marion

Living in New York you realize you pay a little more than the average person for ingredients.  I have a Mexican solution to this problem.  A few years ago my mother was preparing Adobo in our home, she uses cloves in her recipes, so Jake ran out to buy her some. It came to a whopping 7.99.  I think he had a bit of a heart attack. What to do?  

Solution: buy your spices in this nifty plastic sacks you can find in any Latino section in any grocery store. They are sooooooo much less expensive than if you find them in a regular spice section. I am telling you they have everything.  

Pura Vida,

M

Tortillas

Do you love tortillas??? I sure do and if your like me you know the best way to have them are hot and ready to eat. Here is a simple 1,2,3, on how to make your own. 

Ingredients: Flour, baking soda, salt, lard(animal preferably, and warm water. 


Uno: Mix 3.5 cups of flour, a 1/2 teaspoon of baking soda, a teaspoon of salt and half a cup of lard.  Mix well.


Two: Add 1 1/4 cups of warm water, then knead the dough.  When the dough is ready break off small balls of the dough to roll out. Place all the balls in a large bowl covered with a warm kitchen towel. 


Tres: Flour the dough and roll out in round shapes than cook them on your hot comal(cast iron) until the dough bubbles, then you know the tortilla is ready. 


Easy as one, two, three!!!

Casa Mono

I recently celebrated a thirty-something birthday on Sep.12th, my actual birthdate is Sep. 11th, but it is a little strange to celebrate on such a sad day for so many here in NYC. Jake was very organized this year and took me to my favorite spot, Casa Mono. I love this place. The Fideos and Pulpo are to die for.  

I don't love cake, but boy to I love this dessert. 

xoxo

M

Anna Thomas

Feeding people graciously and lovingly is one of life's simplest pleasures: a most basic way for making life better for someone, at least for a while.

Anna Thomas      

   

Carinos,

Mel

Mitchell London

A few months ago S and I were invited to a Royal party. When asked which take out i use for tea sandwiches, the answer is quite easy, Mitchell and London. They make amazing everyday prepared foods. Their tea sandwiches are a little pricey but so good looking and tasty. They are located on 65th and Madison, next time your going to the zoo or buying a new Oscar De La Renta dress just pop in, tell them Mel sent you. 

 

Beginning & End

BREAKFAST: is a must and starting it with an excellent cup of coffee, I love 71 Irving, along with a fantastic protein is the best way to start a day.

          

BTW: Maialino takes the prize in the cappuccino and scrambled eggs realm, I challenge you to find better!!!

   Ending the day well is just as important as starting well. A little treat goes a long way!!!!

                                                          PURA VIDA

ROASTING

Last week I made mention of roasting chilies. Today I realized that maybe you don't know exactly what the process is when roasting chilies. You may think just throw them under the broiler and your done, well not exactly. 

ONE: you roast the chili on what is called a COMAL(cast iron skillet) on all sides until the chili is really soft and chard.  


TWO: let the chili cool in a bowl 


TRES: when the chili is cool you run the chili under cool water and strip the outside skin.  Then remove the stem and seeds inside. 


IF you want a salsa or meal that is not spicy then you should remove the seeds entirely, but if you want a bit of kick I say just throw a few in the meal you are preparing. Give it a go and see what happens. 

Lunch

   Whats for Lunch?? Sophia begins preschool full-time beginning September 18th, what does that mean? I am responsible for making healthy lunches everyday.  This summer i have been  practicing on miss. sophia. We have had many trial and error lunches, there is nothing more disappointing then opening your lunch box to food you have no appetite for. 

       

       


SUCCESS: i found miss. sophialoves pb w honey crisp apples


                    what do you love for lunch?