Tom Kha is one of my all-time favorite flavor combos, so I decided to create a version that is almost identical in taste, but uses ingredients that are a little bit easier to find, then threw it into the slow-cooker to make my life way easier!
The Gourmess
I had promised a plethora of “agua fresca” recipe options a little while back on both of my instagram accounts (@laurenariza and @recipeschmecipe) and I have two written out and more to come so I thought I’d post this as a “work in progress” in the meantime since summer is quickly passing us by! So here are two versions of a watermelon fresca to start!
Remember when I used to post recipes??? Gosh darn it I am so sorry it’s been so long since my last post! Anyway, if you follow my (newish) instagram account dedicated to this blog (@recipeschmecipe) then you probably saw me post about this when I was experimenting with it… Well, it’s finally here! Cauliflower “fried rice” (there’s zero rice in this btw) The method in which I cook this stuff is basically along the same lines as the Benihana type places… I use a big skillet, cook an item then move it over and cook another… and then stir to combine. This recipe serves about 2-4 as a side dish, double it for more people! Hope you like it!
“NAKED” CHILE RELLENOS WITH WITH CRISPY CHEESE AND AVOCADO & CORN SALSA
Lauren Ariza
Posted on May 8, 2015
So if you follow my newer instagram account @recipeschmecipe then you know this post is coming… but if not then let me explain. This is my take on the chile relleno. Typically they are a roasted and peeled poblano (or pasilla depending on where you are from) pepper stuffed with queso fresco and then battered and fried… and then sometimes smothered in a yummy sauce. So so so good. I call mine “naked” because I skip the battered and fried part. I didn’t initially do this for health reasons, I did it because I don’t always love that the batter can get soggy under the sauce and sometimes fried foods make me feel a little bit crummy afterwards. I also discovered that adding the cheese crisps takes care of the crispy factor that the batter is supposed to bring! So these are my version!
I am not a huge banana fan… and pineapple is pretty high up there in my top favorite fruits … so I basically invented this recipe out of selfish desires lolol. I have been making it for a while now but wasn’t ready to post until just recently. It’s super easy, unbelievably delicious, and makes an INCREDIBLY impressive presentation with the flambé action! You can cut a ton of prep time by purchasing pre-cubed fresh pineapple at the store too!
GINGER SOY DRESSING (aka mock Benihana dressing/Makoto Ginger Dressing)
Lauren Ariza
Posted on March 10, 2015
I finally did it! My take on the ever-favorite ginger salad dressing. This one is inspired by the dressing you get on your salad at Benihana or the Makoto dressing you can buy at the stores. The only special equipment you will need is a micro-plane or small-hole grater.
Also, I saw one request for this dressing to be done without sugar (and paleo) and I try and accommodate special dietary needs when I hear of them, SO I did my best to get it as close to paleo as possible. The only questionable things are A) Rice wine vinegar– which I used a no sugar, gluten free product and have read that most paleo-practicing folks accept vinegar. If you prefer to use a non-rice vinegar I recommend apple cider although it will take the flavor on a slightly different route. B) Honey– for the most part I understand that this is acceptable in the paleo world so hopefully you agree. C) Soy sauce– another one that isn’t considered to be “out of the question” but not 100% paleo. So take it or leave it paleo friends! Haha this is as close as I could get! Xoxo
If you know me personally then you know my passion for hosting/cooking for friends. It’s the best way that I know how to show my love for others. Whenever a baby is born, someone is unfortunately ill, a family tragedy occurs, I have found that bringing a prepared meal is almost always a good idea. So, in the many dealings I have had with bringing food to others I have learned a few things to make it easier on you AND the recipient.
I love every kind of curry but Thai green curry may be on the top of the list. This one is so SPICY you just might need a sweatband haha, but in the good-addictive-makes-your-lips-tingle-a-little-bit kind of way. I had trouble finding things like kaffir lime leaves or more importantly- Thai chiles BUT it still came out amazing so I thought I’d post it! I introduce to you: my version of Thai green curry :).
FROM THE ARCHIVES// GAME DAY TURKEY CHILI & CREATIVE BAR | CROCK POT STYLE
Lauren Ariza
Posted on January 29, 2015
Here it comes! The Super Bowl is rapidly approaching and believe it or not… I am ready! I do have one confession before I start this post though: I have NOT kept up with the NFL at all this season. I usually love football, honestly! But we’ve had a lot going on over here at the Ariza household lately, and therefore have not been prioritizing the American sport. We will, however, most definitely be watching the Super Bowl on Feb 2nd and can’t wait!
I should actually say a few more things before getting started:
First thing being that, typically, we eat beef chili (a recipe I made up years ago and promised I’d never give out) it consists of both ground AND cubed beef, but this year I wanted to change it up and have a go at turkey chili. To be honest (and don’t tell anyone) this recipe is CRAZY close to my beef recipe so, shhh.
Second thing being that I do NOT use beans in my chili. If this offends you, add them in… it’s that easy! I just prefer to go the traditional route and leave the beans out. *Little fun fact: Traditional chili cook-offs do NOT allow beans in the contestant’s entries. Click here >>> International Chili Society Guidelines <<<… jussst sayin’…. they might know what they’re doing.
Anyway, my favorite part of the whole thing is making a bar for people to customize their bowls as they please! I chose the accompaniments below, but the world is your oyster! Corn bread (always a huge hit), bean salsa (if you’re missing them), garlic bread, oyster crackers etc…
Guys this cocktail is so fun. I made it up after I had bought a bottle of rosewater (for about 99 cents) at a Persian market and started experimenting with it. I added it to my baths, used as toner on my face… and made THIS! If you’re not a fan of rose flavored things I urge you to still give this a chance. It’s slightly sweet, pleasantly tart, and extremely exotic (somebody cue the music).