A peek Into My Kitchen: Mexican Coleslaw

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It’s getting warmer outside and I am dreaming of all sorts of light Summer salads!
I made this tonight as an additional topping for my Veggie Tacos. So yummy, and took under 10 minutes to make!

Mexican Coleslaw

1/2 head of cabbage, thinly sliced (about 6 cups)
2 tsp celery seed
1/2 tsp cumin
Juice of 1 lime
3-4 Tbsp Olive Oil
Sea salt to taste

Mix all ingredients together. Mix it really well. Eat ­čÖé

A peek Into My Kitchen: Rice and Beans with Plantain Chips (recipe)

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Easy, cheap and totally kid friendly…and except for the plantains, made from the contents of your pantry.

What more could a busy mom ask for?

 Super Easy Black Beans and Rice (serves 4-5 as a main dish)

2 cups brown or white rice, made according to package directions

2 Tbsp olive oil

1 medium onion, chopped

2 tsp garlic powder or 2 cloves garlic, minced

2 15-oz cans black beans, undrained (or 1 drained and 1 not, if you prefer less liquidy beans)

1 c vegetable broth

a splash or two of red wine vinegar (about 2 Tbsp)

2 bay leaves

1/4 tsp cumin

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