Posts in cilantro
spicy peanut noodles

growth is a very funny thing. you never feel the growth happening. but suddenly, after some sort of struggle, you look back and realize how far you have really come. or in my case, you put a ton of responsibility on your plate, push yourself with in an inch of exhaustion, melt down and then come through in the end with flying colors. 

i always tell my yoga students, understand the difference between discomfort and pain. and more importantly, i try to teach them to understand that discomfort is a part of the growing process. which i had to remind myself of multiple times last week. i really truly did everything in my power to try and prevent an exhaustion meltdown. i made extensive lists. i did major prep in advance for our multiple catering events. i even left extra time, just in case anything crazy happened. 

but of course, despite my planning, my car still broke down mid week requiring lots of time, emotion and money. it took just enough of my remaining resources to send me right over the edge. but at the end of the week when all was said and done, i not only survived, i thrived. all the planning and preparation and struggle was just the discomfort i had to experience to have a two flawless events. 

all the craziness capped off last friday night with a birthday party for a client of ours. the party went great and we had amazing feedback on the food. but this noodle dish was the clear winner. i've been whipping up this easy noodle dish for years and it is an absolute go to for a crowd. or just to keep on hand in the fridge for a hungry husband on the go. 

spicy peanut noodles
serves: 4-6
prep time: 10 minutes
active time: 15 minutes
total time: 25 minutes
ingredients: 1 lb udon noodles (if you can't get your hands on udon noodles, a pack of linguini will work just as well). .75 c peanut oil (if you don't have peanut you could sub a neutral oil like grape seed or vegetable). .5 cup sesame oil. 1.5 tbs red pepper flakes. 3 sweet peppers thinly sliced (or 1 large bell pepper). 6 green onions, whites and greens chopped. 6 tbs honey. 6 tbs soy sauce. 2 tbs peanut butter. .25 cup cilantro, roughly chopped. 1 lime, juiced. 2 tbs sesame seeds. 

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start by combining the red pepper flakes and both oils in a small pot. heat the oil over medium low heat until it lightly bubbles around the red pepper flakes. about 3-5 minutes. when the oil is bubbling, turn off the heat and allow the red pepper flakes to sit in the oil for 15 minutes. 
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while the oil is infusing, cook your noodles to the package instructions. if you are cooking udon for the first time, be sure to read the package as they have pretty specific details for cooking. don't be scared, it is nothing too challenging, just make sure to take a look. when your noodles are done cooking, stop the cooking process by rinsing the noodles with cold water until they are no longer warm to the touch. 

while the noodles are cooking, combine your peppers, cilantro, green onions and peanuts in a large bowl and set it aside. 
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when your oil has sat for 15 minutes, strain out the red pepper flakes. 
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combine the oil, honey, soy sauce, peanut butter and whisk well to combine. 
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once well combined, set the sauce aside. 
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when your noodles are ready, add them to your bowl of veggie and herbs. 
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drizzle your spicy peanut sauce over the noodles. stir well to combine. 

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top with sesame seeds. 

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serve cold or at room temperature. these noodles are great stored in the fridge for up to a week. 

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xo, a

spicy peanut noodles
serves: 4-6
prep time: 10 minutes
active time: 15 minutes
total time: 25 minutes
ingredients: 1 lb udon noodles (if you can't get your hands on udon noodles, a pack of linguini will work just as well). .75 c peanut oil (if you don't have peanut you could sub a neutral oil like grape seed or vegetable). .5 cup sesame oil. 1.5 tbs red pepper flakes. 3 sweet peppers thinly sliced (or 1 large bell pepper). 6 green onions, whites and greens chopped. 6 tbs honey. 6 tbs soy sauce. 2 tbs peanut butter. .25 cup cilantro, roughly chopped. 1 lime, juiced. 2 tbs sesame seeds. start by combining the red pepper flakes and both oils in a small pot. heat the oil over medium low heat until it lightly bubbles around the red pepper flakes. about 3-5 minutes. when the oil is bubbling, turn off the heat and allow the red pepper flakes to sit in the oil for 15 minutes. while the oil is infusing, cook your noodles to the package instructions. if you are cooking udon for the first time, be sure to read the package as they have pretty specific details for cooking. don't be scared, it is nothing too challenging, just make sure to take a look. when your noodles are done cooking, stop the cooking process by rinsing the noodles with cold water until they are no longer warm to the touch. while the noodles are cooking, combine your peppers, cilantro, green onions and peanuts in a large bowl and set it aside. when your oil has sat for 15 minutes, strain out the red pepper flakes. combine the oil, honey, soy sauce, peanut butter and whisk well to combine. once well combined, set the sauce aside. when your noodles are ready, add them to your bowl of veggie and herbs. drizzle your spicy peanut sauce over the noodles. stir well to combine. top with sesame seeds. serve cold or at room temperature. these noodles are great stored in the fridge for up to a week. 

chilaquiles verde

growing up two hours from the boarder pretty much demands that you develop a taste for great mexican food. no, not taco bell, johnny's taco hut or that tex-mex place down the street from you. true, this land actually used to be mexico, mexican food.

now, don't be alarmed. i am not going to go out of bounds and say that i have a high SKILL level or a deep culinary understanding of all the different types of mexican foods, but i do love it in all its shapes, sizes, colors and flavors. their sauces are pieces of art to be studied. and i'm pretty much in kindergarden. but it is the most delicious kindergarden ever. 

i usually have some homemade salsa on hand (because there are many that are easy to make and store for future use and snacking). salsa verde and pico de gallo are my go to salsas, but if you like something with more of a punch this fire roasted tomato salsa will be right up your alley.
and salsas are the perfect addition to pretty much any breakfast in my book. i recently had some extra salsa verde and pico on hand after making enchiladas for weekly delivery but lately, i've really only had time to whip up breakfast. 

enter the chilaquiles. they are meant to be a leftover dish so you could sub the chicken for another protein or you could sub the chips for some tortillas. basically use what you have on hand!

chilaquiles verde
serves: 2
prep time: 5 minutes
active time: 20-30 minutes
total time: 35 minutes
ingredients: 4 cups tortilla chips. 2 cups salsa verde. 1 cup shredded chicken (or other leftover protein). 1 cup mexican blend cheese. 2 eggs. handful of cilantro leaves, roughly chopped. .25 cup pico de gallo. 1 tsp kosher salt. .5 tsp fresh ground pepper. 

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start by preheating your oven to 400 degrees f. in a medium sized (oven safe) skillet, crush up your chips and make a nice even layer of chips. drizzle half the salsa verde over the chips and sprinkle with half the cheese. 

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sprinkle with the shredded chicken. 

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make two little nests. crack one egg into each nest and season hem well with salt and pepper. 

drizzle the remaining salsa verde around the eggs (not covering them) and top with the remaining cheese. bake until the cheese is melty and the eggs are set. about 20-30 minutes. 

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when the eggs are set and cheese is melty, remove from the oven. garnish with cilantro. 

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top with pico de gallo (or serve on the side if you prefer) and enjoy. 

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xo, a

chilaquiles verde
serves: 2
prep time: 5 minutes
active time: 20-30 minutes
total time: 35 minutes
ingredients: 4 cups tortilla chips. 2 cups salsa verde. 1 cup shredded chicken (or other leftover protein). 1 cup mexican blend cheese. 2 eggs. handful of cilantro leaves, roughly chopped. .25 cup pico de gallo. 1 tsp kosher salt. .5 tsp fresh ground pepper.
start by preheating your oven to 400 degrees f. in a medium sized (oven safe) skillet, crush up your chips and make a nice even layer of chips. drizzle half the salsa verde over the chips and sprinkle with half the cheese.sprinkle with the shredded chicken. make two little nests. crack one egg into each nest and season hem well with salt and pepper. drizzle the remaining salsa verde around the eggs (not covering them) and top with the remaining cheese. bake until the cheese is melty and the eggs are set. about 20-30 minutes. when the eggs are set and cheese is melty, remove from the oven. garnish with cilantro. top with pico de gallo (or serve on the side if you prefer) and enjoy.