Monday, September 15, 2014

Que Viva Mexico!

For those of you who don't personally know me, who are visiting my blog for the first time, or who haven't really paid attention to my ever-so-apparent love for Mexico, here's a post to clarify.

I love Mexico; Adoro mi pais. 

Yes. Despite my looks, which often lead people to believe I simply moved to Mexico for a bit and thus call it the "place where I'm from"; despite my lengthy time spent abroad for studies or travels, which can be misunderstood as a flee-tactic; despite my writing in English--including journal entries, thoughts, blog posts and book chapters--which can mislead people into thinking that I purposefully avoid the Spanish language (see note below); I absolutely love my country. And I'll continue to express my love as long as I can.

I won't apologize for instances of crazy excitement following an encounter with fellow Mexicans abroad; I won't apologize for breaking out dance moves whenever the rhythm kicks in; and I won't apologize for making my nationality evident.

In fact, as long as I continue to live abroad--and judging by the career path I've chosen, that is likely to be the case--I'll continue to profess my Mexicanness in any and every way possible. For instance, suggesting that you (my non-Mexican and Mexican-abroad readers) YouTube El Grito de la Independencia (or tune in live tonight at 10:45 central time).

Phew. Enough said? I think so.

And now for food...

I realize this dish is mostly not-Mexican, but it's more about what it represents than the cuisine under which it falls. Quiches are French, wilted spinach is probably multi-national (I couldn't find origins in my quick research), and the diced tomatoes have both a Mexican-lime and an Italian-oregano flair. Still, the mini quiches proved to be a perfect meal for me. They're healthy and filling. And most importantly, one recipe was enough for more than a weeks worth of leftovers!

One thing I'll advise is the use of cupcake liners. I didn't use them--per the recipe I used for this post-- and greatly regretted it when I found myself scrubbing my pans. Cooking spray will only go so far. Enjoy!

Crustless Spinach and Mushroom Mini Quiches (adapted from Will Cook For Friends)
Makes about 16 cupcake-sized.
Active time: 30 mins; total time: 60 mins.

  • 1 teaspoon coconut oil
  • 1 cup red onion, finely diced
  • 10 eggs
  • 1/2 cup 2% Greek yogurt
  • 1/4 cup milk
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup chopped spinach
  • 1 1/2 cups chopped mushrooms
  • 1/2 cup shredded mozzarella cheese
  1. Preheat oven to 375F and line cupcake pan (I greased but not so convenient) with cupcake liners. *You will have to reuse the pan or use another one for the remaining 4 quiches (if using a regular 12-cupcake pan)
  2. In a medium saucepan, heat coconut oil over medium-high heat. Add diced onion and sauté until slightly tender, about 5 minutes.
  3. In a large bowl, whisk together eggs, yogurt, milk, parsley, basil, salt and pepper. Add chopped veggies and stir to combine.
  4. Pour mixture into cupcake tins, filling up to about 1/4-inch from the top. Add a teaspoon of cheese to each mini quiche, slightly pressing to submerge it. 
  5. Bake quiches for 20-25 minutes, or until egg is set and top is shiny. Remove from oven and let cool for 10 minutes. *If not using cupcake liners, use a bread knife to carefully remove from pan. Serve warm.

**So why don't I write in Spanish rather than English? I've taken more classes/courses on writing in English, so it comes more naturally to me. Also, within the past six years (during which my blog started), I've lived in an English-speaking country for the majority of the time.

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