Mexican Lentil Stew

We have so many lentils around so I decided to make some healthy soup for dinner. (Did you know that about half the carbs from lentils are fiber? Amazing!)

This recipe was taken from this one here. It was pretty good, although we did add bacon and would omit the sour cream next time. Limon said it reminded him of soup that his mother would make.

More Cheeses

My husband...the cheesemaker.

Bakery Style Chocolate Chip Cookies

My cousin's 5 year old daughter has decided to host a bake sale in order to buy a cow for a family through Heifer International (so cute, right?). Not only am I excited to help her and a family in need, I'm also excited to bake up some goodies!

Last week I made waffle iron cookies, one of my favorites from childhood. This week I decided to try a recipe for bakery-style cookies, the recipe for which can be found at Newlywed Food Adventures (she had me hooked at the picture!)

Cheese!

For years now (I kind of love that I can say that!) I have heard Limon talk about cheese. He studied food sciences in dairy while attending college in Mexico and learned to make many different types of cheeses in large quantities. For years he has also been saying that if only he had the right ingredients he would be able to make the tastiest fresh cheese I would ever experience and that it was a very simple process.

His dreams finally came true this week. Enjoy this basic overview of the cheese-making process!

Step 1: Pasteurize the milk by heating it.

Step 2: Add rennet. This is the enzyme that allows the milk to separate into curds and whey. Dissolve in water and then add the water to the pasteurized milk.

Step 3: The milk will thicken and resemble custard or gelatin.

Step 4: You know when the rennet is done when you stick a knife in and it comes out clean (this is obviously not done!)

Step 5: Once it sets, you cut the mass into squares. This helps start the process of draining the excess water from the cheese curds. This is usually when you add salt to taste.


Step 6: Once it has separated you place the curds in a mold and leave to drain. We left ours overnight and...


Ta-da! Cheese. This is fresh "queso panela." It is not a melting cheese but tastes wonderful on your breakfast tortillas. We will be experimenting more with cheese later this week.

Tinga

Forgive the unsightly photograph because it really doesn't do justice to the dish that is tinga. Tina is a great Mexican party food because it can be made in large quantities and is fun to assemble. It is a meat mixture, usually chicken or pork, cook with tomatoes, onions, and chipotle peppers. You then serve it on a tostada with sour cream, lettuce, limon and salt. Delicious!

Sunday Dinner

What do you do when you're craving a light dinner packed with veggies?

Stuff some tomatoes and steam some artichokes!



A very happy (and cheesy) pregnant woman.

A typical weekend breakfast...

On weekend days we have more time to prepare breakfast and sit down together to eat it. On the menu this morning was sausage, scrambled eggs with nopales, beans/rice, and homemade corn tortillas.