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.

Tuna Guac?

Ten days.

That's how long I have to wait until I get to step back on Mexican soil. It's also the day I'll receive my LSAT score (provided the release date is kept). So to say that I'm anxious/excited/thrilled/nervous is an understatement. I'm trying my hardest not to think too much about the LSAT--I already spent four months obsessing over it--but it's proving to be difficult.

Here's the problem. I want those ten days to go by as fast as possible since I want to go home, see my friends and attend my cousin's wedding (which is the main reason why I'm making the trip). But on the other hand, I can't predict my score, so I might want this LSAT limbo to last longer. If I don't know my score, I can't get upset about it right? I'll take the middle ground then: average-speed ten days + score-unknown bliss.

Ten days. Of limbo. That I vow to enjoy to the fullest.

Here's a delicious recipe for a modified guar/avocado salad. I paired it with some Wasa crackers for a light lunch, but I'm sure it tastes great atop a bed of greens or wrapped in a whole wheat lavash. Enjoy!

Chunky Tuna Avocado Salad (adapted from Kalyn's Kitchen)
Active time: 10 minutes. Total time: 20 minutes.
Makes 2-3 servings.

• 1 5oz. can Albacore tuna in water, drained 
• 1 medium tomato, diced
• 1 cucumber, sliced into rounds and diced
• 1/3 cup chopped cilantro leaves
• 1/4 cup thinly sliced green onions
• Juice of half a lime
• 2 teaspoons red wine vinegar
• 2 teaspoons olive oil 
• 1 avocado

1. Place tuna in a medium sized bowl and mash with a fork. Add tomato, cucumber, cilantro and green onions and mix well. Add lime juice, vinegar and oil and stir to combine; season with salt and pepper.
2. Carefully fold in avocado pieces and mix well, but making sure you don't crush them--unless you like your salad less chunky. Chill for 10 minutes in refrigerator and serve.

And That's A Wrap Folks

Every book, blog, article or story I've read on marathon training has an overarching rule: listen to your body. This means do NOT over train; do NOT go out for a run if you feel injured; do NOT push yourself past your limits.

Well leave it to me to try to do exactly that.

June 23rd I ran my second half marathon. I pushed my hardest and completed 13+ miles at race pace even though my training only specified 10 miles at an easy pace. The following week I stuck to my regular training--meaning that I gave my legs no rest. Then June 30th I ran 14.5 miles at a not-so-easy pace. Come Monday I was beat and injured.

I don't regret either of those runs--more to come about the latter one in my next post--but I do wish I would've adjusted for them in my weekly training. Since I didn't, now I'm facing 2+ weeks of no running and a possible cancellation of my August marathon.

At the moment I'm trying to deal with the physical and mental effects of no running for what seems like ages. After nine weeks of running six days a week, 13 days of no running have left me feeling lifeless and without energy; the thought of having to cancel my first marathon keeps me awake at night.

On the bright side, like stated above, I don't regret the first half of my training. Plus, nothing is decided yet. And as everyone keeps telling me, there will always be another 26.2 miles for me to run.

One thing from my training that for the most part is still active is my diet. I'm obviously not consuming as much food as I was before, but I'm trying to stick to healthy meals. Here's a quick tuna salad that makes for an easy lunch on a hot summer day--of which we've had many lately; I added it to a wrap with a kale and avocado slaw (from Whole Foods).

Greek Yogurt Tuna Salad
Makes 2 servings.
Active & total time: 10 minutes.

• 1 jar no-salt added albacore tuna in water
• 1 tablespoon low-fat Greek yogurt
• 1 tablespoon Dijon mustard
• 1 lime, juiced
• 1 teaspoon olive oil
• 1 large tomato, chopped
• 1/3 cup cilantro leaves

1. In a small plate, empty can of tuna and mash with a fork. Add yogurt and mustard and mix well; stir in lime juice and olive oil until combined. Mix in tomato and cilantro leaves. Season with salt and pepper.

*This salad goes great in wraps, sandwiches, veggie salads, or simply as a dip.

**I clearly couldn't stop myself from taking a bite of the tortilla before wrapping...

Of Opening Acts and Quinoa Burgers

Raise your hand if you genuinely enjoy opening acts. Yeah, that's what I thought.

I'm sorry but when I pay $50+ to watch my favorite band/artist perform, I don't appreciate having to wait close to two hours on my feet. When a ticket says "show at 7," I expect to see the band/artist I paid for at 7--give or take a half an hour.

That being said, some openers are an exception to my complaint. If the act is relevant, lasts somewhere between four and six songs and is actually good--I've had my share of screams coupled with instruments pretending to be music--then I'm ok with it.

For example, yesterday at the Mumford & Sons concert, there were two opening acts. Mistake number one: two opening acts are not ok. If I want to see an array of bands then I'll go to a music festival. But let's put that aside for a second and analyze the acts separately. The first opener, Ben Howard, was good. He has a soft and enjoyable voice that I would guess appeals to the Mumford crowd. And his set lasted about twenty minutes, so it was a great introduction to the main act.

But the second act, The Felice Brothers, was long and somewhat irritating. There were three things that bothered me the most. First of all, if you're going to open for a band like Mumford, do not come out drunk and high, it makes you sound terrible. Also, please do not play songs that seem to be improvised--or if you do, make sure it works. Finally, if you're playing right before Mumford, do not play for more than 45 minutes!

Ok, I'm done venting. Now let me just say that the actual concert was amazing! Mumford & Sons is all I could think about today. If you ever have a chance to attend their concert, go!

Anyways, tonight I made quinoa burgers. In all honesty, I had no idea what to expect, but turns out, they were quite tasty. If you have them in pita bread, just make sure you warm it up before serving. Enjoy!

Greek-style Quinoa Burgers (adapted from Martha Stewart)
Active time: 35 minutes. Total time: 40 minutes.
Makes 4 servings.

• 12 cup rinsed quinoa
• 1 medium carrot, cut into chunks
• 1/2 cup chopped cilantro leaves
• 15 oz. great northern beans, drained and rinsed
• 1/4 cup dried breadcrumbs
• 1 large egg, lightly beaten
• 1 tablespoon ground cumin
• 2 tablespoons olive oil
• 1/2 cup plain on-fat Greek yogurt
• 1 tablespoon lime juice
• 4 pitas
• 1/2 cucumber, thinly sliced diagonally

1. In a small saucepan, bring 3/4 cup water to a boil. Add quinoa and lower heat; cover and cook until liquid is absorbed, about 12 minutes. 
2. In a food processos, pulse carrot until finely chopped. Add quinoa, half the cilantro leaves, beans, breadcrumbs, egg, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse mixture until combined but slightly chunky. Place in the refrigerator and chill for 10 minutes.
3. Form mixture into four 3/4-inch-thick patties. In a large skillet, heat olive oil over medium heat. Cook burgers until browned and cooked through, about 8 minutes on each side.
4. Meanwhile, in a small bowl, combine yogurt, lemon juice and remaining cilantro; season with salt and pepper. Place pita bread in a convection oven set to 300F and warm up, about 5 minutes. 
5. Serve burgers in pita topped with cucumber and yogurt sauce.

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Warm Arugula, Shrimp and Tomato Salad

Guess what?

I have officially started applying to jobs. I have hopes that by the time I graduate I will have secured a job and therefore decide where to live for the next few years. As of now I have no make-it-or-break-it preference regarding a city or country.

My work-related thoughts are all jumbled up at the moment and I'm experiencing the true senior anxiety of what to do once classes are over. Sure, it's only October people tell me, but in my calendar, October and May are not too far apart--especially considering how quickly time is passing by.

But here's to hoping that I will soon find my way in the realm of one of my many passions. For now, I will keep cooking my anxiety away. Cue corny music in the background.

Today I was feeling for something flavorful and fresh. I didn't want to make another salad though, so I decided to go with a warm arugula, tomato and shrimp recipe that grabbed my attention a few months ago. The recipe is simple and quick but the combination of lime and tomato juice is delicious. Cooking the tomatoes before the shrimp ensures they become tender and juicy; when you add the shrimp, there is enough moisture to allow them to cook without drying out. Finally, the addition of arugula adds yet another layer to the dish.

Warm Arugula, Shrimp and Cherry Tomato Salad (adapted from FOOD by Martha Stewart)
Active time: 10 minutes. Total time 15 minutes.
Makes 3-4 servings

• 1 tablespoon extra-virgin olive oil, 
• 1 cup cherry tomatoes
• 1 tablespoon shallots, finely chopped
• 1 lb. large shrimp
• 6 oz. baby arugula
• 1 1/2 tablespoons fresh lime juice

1. In a large skillet, heat oil over medium-high heat. Add tomatoes and cook, stirring often until they become very soft and blister, about 2 minutes. Add shallot and cook for about 1 more minute. 
2. Add shrimp and cook, stirring, until opaque, about 5 minutes. 
3. Lower heat and add arugula. Toss for 1 minute or until just wilted. Remove from heat and add lemon juice; toss to combine. Serve warm.

Fish with Cherry Salsa!

I know it's been forever since I last wrote. I'm not proud of my blogging commitment skills--once again I had to scrounge around for hours in order to get inspired enough to cook. It also doesn't help that it is the summer and all I want to do is bum around.

Well turns out I still have that passion for food that got me to start this blog. I only realized time had passed when I looked out to see a dark sky; I was so entranced in my chopping, that even my hunger went away. Until I took a first bite. That's when I realized how great a gourmet dinner is--and how awesome it is when you know you cooked it.

But before I go into recipes let me make a comment on my new--and still budding--record collection. Two years ago Amanda (my roommate) and I bought a record player on a limb. We then picked out five records that would make us seem like the cool-vinyl-listening-kids we wanted to be. Our "coolness" lasted all of two hours until we realize we didn't have appropriate speakers for the player and the only way of listening was though a laptop (talk about defeating the purpose of a record player).

Anyways, this summer I'm taking a history of Rock'n'Roll class (it's ahmazing) that makes me want to listen to old records all day long. So last week I finally made it to RadioShack and bought the right cables. Best purchase of the summer! I can finally pump up the volume and play records appropriately--not that I think I'm a cool kid anymore.

That's my bit on life for now. Following is a fish recipe that perfectly combines sweet and sour flavors. It's fresh, healthy and super simple. So next time you want a quick summer delight for dinner, make this. Enjoy!

Pan Fried Tilapia with Cherry Salsa (adapted from Everyday Food Light)
Makes 2 servings.
Active time: 25 minutes. Total time: 30 minutes.

• 1 cup Bing cherries, pitted and coarsely chopped
• 1/4 red onion, finely chopped
• 2 tablespoons fresh cilantro, coarsely chopped
• 1 jalapeno pepper, finely chopped
• Juice of 1 lime
• Coarse salt
• Fresh ground pepper
• 1 teaspoon olive oil
• 1 teaspoon ground coriander
• 2 Tilapia fillets, 4-6 oz. each

1. In a medium bowl combine cherries, onion, cilantro, jalapeno and lime juice. Toss to mix and season with salt and pepper. Set salsa aside.
2. Clean fish filets; brush with olive oil and season with coriander, salt and pepper on both sides. 
3. Heat a large pan over medium high heat. Spray with cooking spray. Add fish fillets and panfry until fully cooked, about 3 minutes on each side. Serve fish topped with salsa.

*The fish can also be cooked on a grill and then topped with salsa to serve.

Sunday.

Raise your hand if you hate Sunday nights.

Yup, my hand is close to the ceiling; my arm is shooting straight up. I hate Sunday nights. Part of it is for the simple reason that the weekend is over and work usually looms in the horizon (at least during the school year), but another part of why I hate this night is because I always have a fight with my pillow.

Throughout the day I'm usually tired. I can't wait to crawl into bed as early as possible. But come Sunday night I'm lying in bed, eyes wide open and mind thinking working at full speed. And then it just becomes a full-on battle with my pillow: I turn it over more than fifty times until I finally give up and throw it to the side. Then I start fighting with my covers. It's a mess and in the end I'm sprawled face up staring at the green light from the smoke detector of my ceiling.

So yeah, that's another reason why I hate Sunday nights. But then again, it's almost summer, which means that soon Sunday night should feel just like any other night. 

Anyways I decided to make cupcakes again yesterday. Why? Because I didn't want to study for my exams and I was planning a Cinco de Mayo gathering. My mini-party didn't really go as planned but the cupcakes came out great. 

They're margarita cupcakes, but honestly they taste like a tangier version of key lime pie. Both the cake and the frosting have tequila, but it's just the right amount. They have just a slight trace of it and it makes the other flavors (lime, lime, lime) pop. Enjoy!

Margarita Cupcakes (adapted from Brown Eyed Baker)
Active time: 25 minutes. Total time: 50 minutes + cooling
Makes 16 cupcakes

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 eggs, at room temperature
• Zest and juice of 1½ limes
• 4 tablespoons tequila
• ¼ teaspoon vanilla extract
• ½ cup buttermilk

1. Preheat oven to 325 F. Line two cupcake tins with 16 liners (I used one 12-cup and one 6-cup, but otherwise distribute evenly) and set aside.
2. In a medium bowl, whisk together flour, baking powder and salt. 
3. In the bowl of an electric mixer, beat butter and sugar on medium-high speed until light anf fluffy, about 5 minutes. Reduce speed to medium and add eggs one at a time, mixing thoroughly after each
4. Scrape the sides of the bowl and add lime zest, juice, 2 tablespoons tequila and vanilla extract.  Beat on low speed until combined. Mixture might look curdles, but it's normal. Add dry ingredients in three batches, alternating with the buttermilk in two batches. Mix until incorporated.
5. Divide batter among prepared baking tins. Bake cupcakes for about 25 minutes or until slightly golden and toothpick inserted in the center comes out clean. Transfer tins to cooling rack and allow cupcakes to cool for 10 minutes. 
6. Transfer cupcakes to rack. Brush cupcake tops with remaining tequila and allow to cool completely before frosting.

Tequila-Lime Frsoting (adapted from Brown Eyed Baker)

Active time: 10 minutes. Total time: 15 minutes.

Makes enough for 16 cupcakes.

• 1 cup unsalted butter, at room temperature
• 2¾ cups powdered sugar
• 1 tablespoon lime juice
• 2 tablespoons tequila
• Pinch of coarse salt

1. In the bowl of an electric mixer, whip butter on medium-high speed for about 5 minutes. Reduce speed to medium-low and gradually add powdered sugar, mixing until well incorporated. Mix on medium speed for 30 more seconds.
2. Add lime juice, tequila and salt and mix on medium-high speed until fluffy. If frosting is too soft, add additional sugar, one spoonful at a time. Frost cupcakes and garnish with lime zest and sprinkles.

Raspberry Lime Jello Wedges

Friday was a night to remember. We finally had our housewarming party--a whole month after moving in. Regardless, it was amazing.

I got to see all the friends I hadn't seen since last semester or since the summer. I made new friends. I danced around on our roof deck. And yes, I took some jello shots. Not just any jello shots. Raspberry-and-vodka-filled-lime-wedge shots. What can I say, they were pretty cool.

You know that horrible process of having to get the jello shot out of the cup; the plastic breaks or half of the shot stays stuck. Well, with this awesome creation (many thanks to Michelle at That's So Michelle) gets rids of all those complications.

What better party treat than cute and colorful hassle-free jello shots!

Raspberry Lime Jello Wedges (adapted from That's So Michelle)

• 10 limes, sliced in half
• 1 box Raspberry jello
• 1 cup water
• 1 cup vodka

1. Squeeze limes to get the juice out and loosen the pulp. Reserve lime juice for other use (you can make cocktails or limeade). Using a paring knife, go around the inside of the knife to loosen up a bit more. Then using your fingers or a spoon, hollow out the lime so that only the peel is left. Arrange lime halves on a rimmed baking sheet
2. Bring water to a boil. Remove from heat and dissolve jello. Add vodka and stir constantly until well combined.
3. Pour mix into lime halves and place sheet in the refrigerator. Cool overnight.
4. With a sharp knife, carefully slice lime halves in two. Serve immediately.

The Picnic Series: Feta & Cucumber Dip + Tuna Salad

Last week when I said I wanted it to be hot in Boston, I really didn't know what I was asking for. Yes, rainy and cold Boston is not enjoyable, but scorching hot days aren't either. I guess I can't be so picky, but having to take a greenhouse tour when the sun is shinning intensely above your head is not fun. Not fun at all.

Anyways, given the gorgeously bright days we have had recently, a friend and I are planning a camping trip on one of the Harbor Islands. We have yet to figure out the specifics--ferry ride, sleeping bag, sunscreen and repellent, food, etc.--but I have to say I am thrilled with our plan.

But for now, it will just be writing, writing and more writing. I have a week packed with journalism events.   I'm excited to see what all my stories will turn into given that now I can devote all my effort and time to my internship instead of having to juggle it with classes.

Anyways, here is another installment in the Picnic Series. It isn't the last one though! Wait for the last one, featuring a delicious after lunch surprise, soon. Here are the recipes for a yummy dip that goes perfectly with crudites, crackers or bread; and a simple tuna salad that is the perfect alternative to the classic mayo version (for those of you who didn't know it, I pretty much hate mayo).

Feta & Cucumber Dip (adapted from Martha Stewart)

• 4 medium cucumbers, peeled and sliced in half crosswise
• 2 cups non-fat greek-style yogurt
• 1 cup crumbled feta cheese
• 1/2 cup chopped fresh mint leaves
• 1/2 cup heavy cream
• Juice of 2 limes
• S & P

1. With a melon baller or a small spoon, scoop out cucumber seeds. Grate cucumbers using one of the larger-hole graters and transfer cucumber to a colander set over the sink or on a plate. Sprinkle with 2 teaspoons salt, stir and let sit for 15 minutes.
2. Rinse cucumbers with cold water and shake off excess water. Carefully transfer to paper towels and squeeze out as much liquid as possible.
3. Combine cucumber with the rest of the ingredients, in the order given. Season to taste with S & P. Serve cold.

Lime and Cilantro Tuna Salad (adapted from How to Cook Everything)

• Three 4-5 oz. cans packed tuna
• Juice of 2 limes
• 1 small shallot, minced
• 1/2 cup fresh cilantro leaves, chopped
• 3 tablespoons olive oil
• S & P

1. Combine first five ingredients in a large bowl and season with S & P to taste. Chill in refrigerator for 15 minutes. Serve with crackers or spread on bread for a tuna salad sandwich.

Lime-Shallot Butter Shrimp

The last 5 days have been tricking my mind into thinking that I am on vacation. As if the fact that Maricarmen is here is challenging to imagine in the first place, add touristy activities and days starting at noon, and you have me confused about my Beantown citizenship.

Like I mentioned above, our days have consisted of late breakfasts, some local activities (mainly enjoying frozen yogurt on an almost daily basis), and a whole lot of talking. The weekend was devoted to fun, with a bout of tourism on Sunday. We went to Cambridge yesterday and walked all around the Harvard and MIT campuses. I now know what the two most famous Boston college campuses look like..

Today we went to Quincy Market since, after days of rain and cold, today was finally a nice day--which basically meant that we had to be outside. That and the fact that Maricarmen would never forgive me if she left Boston before going to Quincy.

Anyways, this recipe was really meant to be posted a few days ago--yes, I know I have been slacking on my blog posts. But better late than never. Here is a delicious shrimp recipe that can be whipped up in less than a half an hour, but still impress your palate.

Lime-Shallot Butter Shrimp (adapted from Bon Appetit)

• 1 shallot, finely chopped
• 2 tablespoons white whine vinegar
• 1/2 cup dry white wine
• 4 tablespoons (1/2 stick) chilled butter, cut into 1/2-inch pieces
• 1 tablespoon fresh lime juice
• S & P
• 1 tablespoon olive oil
• 1/2 - 1 pound large frozen shrimp, peeled and deveined
• 1 tablespoon grated lime peel
• 1/2 tablespoon chopped chives

1. Boil shallot, vinegar and wine in a small saucepan over high heat. Reduce mixture until it is less than 1/4 cup, about 4 minutes. Reduce heat and add butter, one piece at a time, stirring until each piece is completely melted.
2. Remove butter mixture from heat and stir in lime juice. Season with S & P and cover to keep warm.
3. In a large skillet, heat olive oil over medium-high heat. Sprinkle shrimp with S & P to taste. Saute shrimp until bright pink, about 2 minutes on each side. Remove from heat.
4. Serve shrimp topped with lime-shallot butter. Garnish with lime peel and chives.