Learning to cook

It's Brisa's birthday week and so we decided to kick it off with some cooking lessons. She's helped me for years with stirring, shaking, and mixing but this year she will be five and is very interested in really understanding measurements and preparing the meal herself. I remember learning to cook with my grandfather, watching him make us breakfast every weekend and so that's we're we began. Breakfast is one of those meals that can be very satisfying yet easy to make. Today, at her choosing we (she) made her sister, cousin, grandmother, aunt, great-grandmother (or GG for short), and myself pancakes and scrambled eggs. She was so proud and I was so proud of her. Learn to cook peeps, then teach a kid. Totally worth it ;)

Red Beans and Coconut Rice Taquito

Did I mention I'm half latin? Its had a a big impact on my life in terms of food preferences. My mother (who oddly enough isnt the one whom my latin roots decend from) has alway cooked latin foods. Things she'd remember from her younger trips to Costa Rica. The other day we had been talking about latin dishes and she mentioned this jamacan coconut rice she loved so much and I thought to myself, self, that sounds delicious. So here is my take on red beans and coconut rice...

1 can Goya Lite Coconut milk

1 tbsp cilantro

1 lime

2 tbsp butter

1 cup Jasmine rice

pinch of salt
1 can red beans

1 package corn tortillas

1-2 cups vegetable oil (for frying)

Squeeze the juice from the lime and set aside. Zest the lime and set aside. Finely chop the cilanto. Shake the can of coconut milk and pour into a medium sauce pan. Add the butter and heat over medum-hi heat until the butter is melted. combine the lime juice, zest, and cilanto with the coconut milk and bring to a boil. Add the rice and bring back to a boil. Reduce heat to lo, cover, and simmer for 20 min, stirring occationally. Drain beans and rinse with cold water. Remove rice from heat, stir in beans, and cover. Let stand for 10 min.

In a deep skillet or cast iron pan (my fave) add oil and heat over medium heat. Warm tortillas so they are easire to wrap. Put approx. 3-4 spoonfulls in each tortilla and wrap tightly, no need to close the ends. Place in pan seam side down and fry in until golden, turning over once (about 2-3 min each side). Makes 12.

 I like mine with some mango salsa and sour cream. Enjoy!

Mango Lime Salsa

Been on this fruit salsa kick lately so I decided to try and make some of my own. This is my first attempt at my own recipe and I will say I was pretty pleased (a feat that those who know me is not easy as I'm never satisfied with my own cooking). Hope you enjoy!

2 mangos
1 lime
3 Roma tomatoes
1/4 red onion
1 1/2 table spoons fresh chopped
cilantro
1 jalapeño pepper
1 teaspoon brown sugar
Pinch of salt

Dice onion, mango, and tomatoes and place in bowl. Chop cilantro and jalapeño, mix in bowl with mango. Squeeze in juice of the lime and add salt and brown sugar.