NOMS: Mexican Leftovers & I Learned How to Stir-Fry

FYI it's 157am.  i have woken up 2 hours earlier than normal for 3 days straight, working wed and thurs and of course staying up til my normal late hours.  also went to the States today for 5 hours and hung out with Renee in Richmond for another 3 hours before coming home. 

just finished my DEME interview that i received from Dani like 3 weeks ago, possibly more!  she gave me today as a deadline and of course i am late.  so a tiny NOMS blog here before i need to start the weekend and hopefully get around to a kiddie updates post!

so, we last left off with a super successful Mexican Communal Dinner.  that dinner fed 5 adults and 3 children.  those leftovers provided breakfast for 2 adults and 2 kids and lunch for me and the kids!

Breakfast Burritos!
Fresh Cut Mangoes!
Watermelon-Strawberry Juice!

Chorizo & Potato Hash
Poached Egg topped with Cheese

so delicious, you don't even know.

and for lunch
Carrot Fries
Steamed Corn 
with Tomatillo "Crème Fraîche" & sprinkled with Chili Powder

I posted about my bro coming over for dinner last Sunday.  I didn't post the foodie.  Came across organic watermelons at Joe's Market and decided to try it out.  Threw it in the blender with some frozen strawberries and ginger ale.  VERY SUMMERY.   please feel free to add cilantro or mint or basil if you decide to try out this recipe.  super easy, super resfreshing.  they are also EXCELLENT as popsicles!  OPTIONAL: substitute a club soda or plain water, add a squirt of agave.


40grams Coriander
1/2pack Bean Sprouts
1/4cup, halves and pieces Cashew Nuts, Oil Roasted
1/2pepper Peppers, Hot Chili, Red (optional)
1/2cup, sliced Mangos
1tbsp Soy Sauce
11tsp Oil, Sesame
1/2fruit (2-1/8" dia) Lemons
1/2tbsp Honey Squeezable
  1. Start the salad by emptying the beansprouts into a large bowl. Place a few coriander leaves to one side to use later as a garnish then remove the remaining leaves from the stalks. Slice up the stalks and add them to the beansprouts.
  2. Place a frying pan on a low heat, then add a splash of olive oil and the cashews. Toast them until they start to colour.
  3. Remove the pan containing the cashews from the heat and drizzle over the honey, making sure the cashews are completely coated.
  4. Finely slice the chili half and cube the mango.  Add it to the salad along with the chili and cashews.
  5. Dress the salad with soy sauce, sesame oil, extra virgin olive oil and the juice from one lemon or lime. If you're unsure about quantities, keep tasting as you go.


i will be 30 next year and it has taken me this long to learn how to do a proper stir-fry.  I KNOW I KNOW, BUT I'M ASIAN!  i have always marinated the meat in a mix of soy sauce, ginger, garlic, etc and threw it straight into the pan.  then added vegetables.  it is no wonder it never really turned out better than beyond edible.  i found this stir-fry recipe off of  i did not make this recipe, but i used it as my base for the chicken.  i learned to coat the meat in cornstarch before frying it with oil until browned for 8-10 minutes.  i learned to put it aside while doing the vegetables.  i learned to put it all together and add the liquid mix which also contained stock.  i learned to let the stir-fry simmer and to let that sauce thicken!  I LEARNED HOW TO STIR-FRY!


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