Sunday, February 10, 2013

Let's Wake The Dead Shall We?

Hi friends! I know that it's been a loong time since I've posted anything. Live has been crazy and great and so busy. We'll catch up shortly, and I have a present as an apology.

If you want you can scroll down and get a yummy recipe. Otherwise, here are a few things that have happened the last few months:

This hair:
And this hair:
And this hair:
Oh and have been hooked on makeup:

And nail art:

And I've been dating (any pics won't be shared ;). Still not sure how I feel about the dating.

And I got promoted - YAY! It's my current dream job. I get to travel, talk to people, work a flexible schedule. I'm on cloud 9 about this and will definitely post on my travels and adventures.

So, there is obviously a LOT of catching up to do later, but here's a yummy recipe for you now.

Levanta Muertes
serves 4
Oh my gawd this soup is so good. So, I went to a local Mexican restaurant and they served a killer Levanta Muertes. It was spicy and warm and light and filling all at once. I wanted to find a veg-friendly version that I could make at home. I went to the internet and it was clear that the version I had at the restaurant was not the Peruvian version popular online. So I experimented with the Peruvian versions and the one I had at the restaurant and came up with this hearty, healthy soup.

1 Tablespoon vegetable oil
1/2 onion, chopped
2 cloves garlic, chopped
2 cups cilantro leaves, loosely packed
1/2 teaspoon chili flakes
4 teaspoons Better Than Bouillon Vegetable base or Maggi Seasoning
4 1/2 cups water (or chicken stock if you are making a non-veg version)
1/2 cup rice (I used brown rice)
1 cup chopped carrots
2 large or 4 small yellow potatoes, chopped
Salt to taste

1 cup chopped chicken, shrimp, or faux chicken (I used faux chicken)
1 avocado, chopped
2 cups tortilla chips or strips

In a medium soup pot, heat oil over medium-high heat. Brown chicken, shrimp or faux chicken until lightly browned. Remove from pot and set aside. Saute onion and garlic in pan until onions are translucent. 

Place cilantro, chili flakes, bouillon, 1/2 cup water, onion and garlic in blender and puree until smooth. Put back in pan with remaining water and rice. Simmer for 15 minutes, add potatoes and carrots. Cook until potatoes and rice are done. Add salt to taste if needed.

Place a small handful of tortilla chips in bottom of soup bowl, ladle soup on top. Then top with chopped avocado. Enjoy!