Mexican Frittata | The Fauxmartha

I’m calling my Easter eggs frittata eggs this year. Hallie isn’t wise enough to know these eggs should be boiled, dyed, and decorated. And I’m fine with that. They’re actually quite beautiful just as they are.  Read more

Amazing Soba Bowl | @thefauxmartha

I don’t typically title my recipes with adjectives like amazing, superb, or outstanding. It seems trite. But in this case, I have good reason. I went to my first Thai restaurant in college. Growing up in Texas, I’d only ever heard of tex-mex. I’m only half kidding. Upon recommendation from a friend, I ordered #45—Amazing Chicken. Read more

I am an herb killer. I’ve followed tips here and there without much luck. I don’t have an outdoor space to grow herbs, and my indoor herbs are far from thriving. Even the herbs I buy from the store seem to have a 2-day lifespan leaving me completely defeated. After digging some more, I came across Simply Recipe’s tip. Cut the stems of the fresh herbs as you would flowers. Place in a glass with about 3/4″ water. This is key—cover with a bag (I use the leftover bag I bought the herbs in) and place in the fridge, changing the water every couple of days. Talk about thriving—my cilantro and mint has never been happier. Side note—the fresh basil stayed on the counter, bag-less and is quite happy. How do you save your fresh herbs.

Baked Sweet Potato Fries | @thefauxmartha

I’ve been craving bad things. Things I gave up years ago and promised myself I wouldn’t eat again. Things that always leave me full of regret and craving nutrient-rich food. I’m hoping this is a short phase of pregnancy. Because Pizza Hut pan pizzas and massive amounts of ice cream must end. Though moderate amounts of ice cream are welcome. Very welcome. That’s one thing I’ll never give up. Read more

Have you heard of The Food Matters Project yet? The short of it—a bunch of food bloggers have come together to cook and share recipes out of Mark Bittman’s cookbook, The Food Matters Cookbook. The brains behind this brilliant idea—Sarah from 20 Something Cupcakes and Kate from Cookie and Kate. Sarah explains the project best here. Rather than paraphrasing it, I’ll let her do the talking.

If you’ve never cooked a Mark Bittman recipe, I’m with you! [That is until this weekend.] And to be completely honest, I don’t even own the cookbook yet. It’s on my to-do list this week. Despite my many sweet buttery baked posts, which aren’t going anywhere, I’m a huge fan of eating well. And by eating well, I mean feeding your body the nutrients it needs—unprocessed vegetable based foods. I’ve never fully shared my food testimony with you before. Only little pieces here and there. But I think it’s about time. Just maybe not this week. Read more

“Do you like kin-oh-ah?” my mom asked the other day while on the phone. You mean keen-whaaa? I replied snidely kindly. I confess, it’s hard to pronounce. I’m pretty sure I said it wrong the first 20 times. After giving her a hard time, I said, yes, I love it! And it’s nutty flavor. Did you know it’s one of the most complete proteins you could eat? “Well, I’m looking at a recipe that I think you’d like,” she replied. Moments later it was in my inbox. And days later it was in my belly. You could say it was love at first bite.

Zesty Mexican Quinoa Salad
Serves: 6 servings
 
Ingredients
  • 1 c. uncooked quinoa
  • 2 c. vegetable broth
  • 1 tbsp. olive oil
  • 15 oz. can black beans, drained
  • 15 oz. can corn, drained
  • 1 avocado, diced
  • 1 c. grape tomatoes, diced
  • 1/2 c. red onion, diced
  • zest of half a lime
  • salt and pepper
  • cilantro, for garnish (optional)
  • Dressing
  • 1/2 c. olive oil
  • 2 tbsp. cilantro, chopped
  • 3 tbsp. white wine vingear
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/2 tbsp. honey
Instructions
  1. Cook quinoa in broth according to package directions. Once cooked, drizzle with olive oil and set aside.
  2. Meanwhile, combine beans, corn, avocado, tomatoes and onion in a large bowl.
  3. Combine dressing ingredients into a small bowl and whisk until emulsified. Add dressing and zest to bean mixture and toss. Salt and pepper to taste.
  4. Spread quinoa on a large platter. Top with bean mixture. Garnish with cilantro.
  5. Serve same day.

Recipe adapted from The Dallas Morning News.

I’ve departed from my normal flour, butter, and sugar gig this week. I hope you don’t mind.

Confession: I’m a mexican food junkie, and I eat way too much guacamole. But I wasn’t always this way. Sadly, my unrefined childhood taste buds didn’t crave guac until I was in college. I lost a good 20 years of consumption. However, I think I’ve made up for it in the last six years. Thank goodness for its health benefits.

Every time I make guac, I think of my mom. She first introduced me to it with a recipe called—Game Day Guacamole. I can still see it peeking out of her overly stuffed light blue checked recipe box. Excuse me while I reminisce. The fact that food has the ability to conjure up vivid memories makes me love it even more.

I wish I could say that I still use the Game Day recipe, but I don’t. Being the hard-headed person that I am, I had to come up with my own recipe. I blame it on the artist in me. I’m like a dog marking its territory. I have to put my stamp on everything. Knowing how I am now, I can only imagine what I was like as a child. My apologies Mom and Dad. But lucky for you, I have perfected my recipe. At least to my liking. So go ahead, and give it a try.

The best thing about this recipe—it’s not a science. Precision isn’t a must. Taste as you go. Follow your gut. And put your own stamp on it, or not.

Guacamole
recipe from yours truly  

5 ripe avocados, peeled
1/4 c. chopped grape tomatoes
2 tbsp. chopped red onion
2 garlic cloves, minced
1 tbsp. fresh cilantro, chopped
3-6 jarred jalapeños, chopped
1 1/2 tsp. cumin
half of a lime, squeezed
sea salt

1. Add avocados to a large bowl and mash. Click here for a peeling how-to.
2. Mix in tomatoes, onion, garlic, cilantro, jalapeños, cumin, and lime juice.
3. Add Sriracha and sea salt to taste.
4. Taste. Add more where you see fit. It’s usually salt or cumin for me.
5. Press plastic wrap on surface of guacamole. This will keep oxygen from creeping in and turning things brown before you serve it.