I first discovered pipián verde or green pumpkin seed sauce back in my Chicago days, initially at a restaurant called Ixcapuzalco (now unfortunately closed; they had some incredible mole sauce). They served their pumpkin sauce over salmon. With toasted and ground pumpkin seeds as its base, this sauce has layers of flavor — nutty, … Continue Reading
This is how I like to start my day. So tasty, actually had one torta for breakfast and a few hours later, a mid-afternoon snack. Although, I must admit, I can’t entirely take credit for this scrumptious creation. I’ve had a torta of the likes at Xoco in Chicago, which I’ve enjoyed on numerous occasions. Sadly, no longer … Continue Reading
Is it filo or fillo or phyllo? A little cup made with filo and stuffed with greens (this batch gomen–Ethiopian collard greens), an egg, and topped with a little (or lot) of berbere oil. A great little savory start to the day. This was a bit of an experiment, so was not entirely sure how … Continue Reading
No need to hand over your hard-earned money to the large food manufacturers that attempt to convince you (through massive amounts of advertising) that froot loops and fruity pebbles are part of a well-balanced breakfast. Instead, with just a few ingredients, you can make your own, much healthier and tastier (in my opinion), breakfast cereal … Continue Reading
