In a Lunch Rut? Try One Of These Protein And Fiber-Packed Ideas
MAD Mexican Grill Now Open In Keller
MAD Mexican Grill, a family-run restaurant that blends generations of traditional Mexican recipes with a modern flair, is now open in Keller.The details
According to a city news release, the menu of MAD—which stands for the initials of founders Mayra, Arianah and David Gonzalez—Mexican Grill is based upon the culinary traditions found in Monterrey, Nuevo Leon and Delicias, Mexico.
According to the restaurant's website, the three founders brought together their unique experience to form the business. David Gonzalez has an extensive restaurant management background, Mayra Gonzalez transitioned from a career in healthcare while their daughter, Arianah Gonzalez, has experience with the recipes that provide the menu's foundation.
By Mark FaddenEducation Reporter
Mark joined Community Impact in November 2022 after spending almost 20 years as a freelance writer. He covers education for Grapevine-Colleyville ISD, Keller ISD and Northwest ISD. When he's not writing, he enjoys the outdoors, making his wife laugh and trying to keep up with his two teenage sons in the gym.
Easy, Traditional Mexican Bliss! Eva Longoria's Recipes From New Cookbook 'My Mexican Kitchen'
Yahoo is using AI to generate takeaways from this article. This means the info may not always match what's in the article. Reporting mistakes helps us improve the experience.Generate Key Takeaways
Despite growing up in south Texas, it wasn't until filming CNN's Searching for Mexico that Eva Longoria really discovered the variety and wonder of Mexican food — and that inspired her to write her new cookbook, My Mexican Kitchen. "It's the food I grew up eating, the recipes and stories shared by all the people I met on my travels, and the dishes I was inspired to createwhen I got home," she shares. Taste the goodness tonight!
Shrimp Aguachile(Serves 8)
1 tbsp. Plus 1 tsp. Kosher salt3⁄4 lb. Large shrimp, peeled and deveined2 mini cucumbers1⁄2 cup lime juice1 serrano chile, roughly chopped1⁄2 bunch fresh cilantro, chopped1 garlic clove, peeled but whole1⁄4 small red onion, thinly slicedTostadas, for serving
Directions:
1. Prepare a large bowl of ice water. Fill a Dutch oven with 4 cups water. Add 1 tbsp. Salt and shrimp, set over medium-high; cook 6 to 8 min. Drain shrimp and transfer to ice bath. Drain again, remove tails, and halve lengthwise. Place in a bowl and refrigerate.2. Cut 1 mini cucumber into large chunks and transfer to a blender. Add lime juice, serrano, cilantro, garlic and remaining salt. Blend 1 to 2 min.3. Put shrimp in a bowl and pour chile water over. Cover; chill 15 min. To 1 hr.4. Cut other cucumber into thin rounds. To serve, transfer shrimp and chile water to a shallow bowl. Garnish with sliced cucumber and red onion. Serve with tostadas.
PER SERVING: 22 cal, 3g protein, 3g carbs, 1g fiber, 1g sugar, 0g fat.
Eva Longoria s Recipes From New Cookbook 0277
Chicken Enchiladas With Salsa Verde(Serves 6)
2 poblano chiles1 lb. Tomatillos, husked and rinsed2 serrano chiles, stemmed1⁄2 white onion3 garlic cloves, peeled but whole1 cup chopped fresh cilantro1⁄2 cup olive oil12 corn tortillas3 cups shredded cooked chicken3⁄4 cup queso fresco
Directions:
1. Line a baking sheet with foil. Heat broiler. Place poblanos on baking sheet; broil until all charred, 15 min. Place in a bowl, cover; steam 5 min.2. In a pan, combine next 4 ingredients and water to cover. Boil, then simmer 7 min.3. Peel poblanos; remove stems. Add to a blender. Add tomatillo mixture, ½ cup cooking liquid and cilantro; blend 1 min. Add to a pan over medium-high; cook 5 min.4. In a skillet, heat oil over medium-high. Fry tortillas, 1 at a time, 10 sec. Place on a paper towel-lined baking sheet.5. Dip tortillas in salsa verde. Place 3 tbsp. Chicken across bottom and roll. Place seam-side down on a dish.6. To serve, top with salsa verde, queso fresco and crema.
PER SERVING: 391 cal, 18g protein, 25g carbs, 4g fiber, 1g sugar, 26g fat.
Eva Longoria s Recipes From New Cookbook 0276
Pastel de Elote(Serves 12)
3⁄4 cup cake flour1⁄4 cup masa harina1 1⁄2 tsp. Baking powder1 tsp. Kosher salt4 large eggs1 (14-oz.) can sweetened condensed milk3 cups fresh corn kernels (from about 3 ears of corn)1 stick (4-oz.) unsalted butter, melted and slightly cooled
Directions:
1. Heat oven to 350°F. Line a 9" round cake pan with a round of parchment paper and grease with butter. In a bowl, whisk flour, masa harina, baking powder and salt.2. In a blender, blend eggs, sweetened condensed milk and corn 15 to 20 sec.3. Pour corn mixture into dry ingredients; whisk till just smooth. Use a spatula to fold in melted butter. Pour batter into pan, using the spatula to smooth out the top. Bake until a toothpick comes out clean, 40 to 50 min.4. Let pastel cool in pan on a wire rack 15 min. Turn out onto rack, peel off parchment, then invert it onto a serving plate with the top facing up. Serve with a scoop of ice cream if you like.
PER SERVING: 298 cal, 8g protein, 38g carbs, 1g fiber, 26g sugar, 14g fat.
Eva Longoria s Recipes From New Cookbook 0278
Dairy-Free, Egg-Free Flan Is Just As Creamy And Delicious
Most Americans are big fans of Mexican food. That's not an exaggeration—in 2018, research by Statista revealed that around 86 percent of people in the US rated the cuisine highly. Of course, some of the most popular Mexican staples in the country are dishes like tacos, nachos, and enchiladas—but flan, a beloved Mexican dessert, is also a favorite with many.
Jump to the recipes
Also called crème caramel, flan is a custard-based dessert with a layer of caramel. It's creamy, sweet, and indulgent, and it's usually made with eggs and milk, as well as sugar and vanilla. But this tasty after-dinner treat can also be made vegan with a few simple swaps.
What is flan traditionally made of?Flan has its roots in ancient Rome. According to Socorrat, a Spanish restaurant in New York, ancient Romans created the dish as a way to use up extra eggs. It was the Spanish, however, that added the layer of caramel and helped make the dish what it is today. Colonizers eventually took it to the Americas, where it became popular in present-day Mexico and throughout the rest of Latin America.
Pexels
Traditionally, flan is made with milk, sugar, eggs, vanilla, and caramel sauce. It can also be made with other ingredients for extra flavor, like fruits and chocolate. But to get that signature texture without eggs or milk, plant-based ingredients like agar agar, oat milk, and coconut cream work beautifully. Find out more about how to make delicious vegan flan below.
How to make vegan flan: 5 recipes to tryMake caramelly, melt-in-your-mouth flan with these five egg-free, dairy-free recipes.
Bailey Ruskus
1 Caramelly 5-Ingredient Vegan FlanIn this simple recipe from the Cook. Heal. Go Vegan! Cookbook, cashew milk, coconut cream, coconut sugar, tapioca flour, and agar agar combine to create a smooth and creamy delicious vegan flan with just the right amount of sweet caramel flavor. It's a great dinner party dessert—just make sure you leave enough time for refrigeration (overnight is ideal).Get the recipe
RG Enriquez-Diez
2 Eggy Vegan Leche FlanAs well as the US and Latin America, flan is also a favorite dessert in the Philippines. Learn how to make an egg-free version with this recipe from the Filipino Vegan cookbook. It combines ingredients like turmeric, calamansi juice, lime zest, and soy milk to make an ultra-flavorful fruity treat.Get the recipe
Salima's Kitchen
3 Puerto Rican Style Vegan Flan This tasty Puerto Rican-style flan pulls together ingredients like oat milk, coconut cream, and agar agar to get that signature creamy, velvety texture. "Making this recipe is actually easier and faster than a traditional flan recipe," says Salima Benkhalti of Salima's Kitchen. "Because the ingredients are all plant based, they don't need to be baked." She adds: "It's a luscious and creamy vegan version of the popular Puerto Rican dessert I grew up with."Get the recipe
Vegan Richa
4 Vegan Lemon FlanAdd a little fruity zest to your dessert by following this recipe for a vegan lemon flan from Vegan Richa. Chickpea flour serves as the base, while kala namak adds a pop of that signature eggy flavor. Lemon keeps this dessert refreshing and tangy, too. It's "smooth, eggy, lemony, and amazing," says recipe developer Richa Hingle.Get the recipe
Forks Over Knives
5 Chocolate Vegan FlanChocolate lovers will adore this super creamy vegan flan recipe from Forks Over Knives. The delicious texture comes from sweet potato puree, while agar agar brings the egg-like consistency, and, of course, cocoa powder is the secret to the chocolatey goodness. "Top each adorable flan with a drizzle of date syrup (or maple syrup) and fresh berries to wrap up your evening with a scrumptious sweet treat," notes the recipe blog.Get the recipe
For more plant-based stories like this, read:Charlotte is a VegNews editor and writer based in sunny Southsea on England's southern coast.
Here at VegNews, we live and breathe the plant-based lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission, but in no way does this effect the editorial integrity of VegNews.
In a Lunch Rut? Try One Of These Protein And Fiber-Packed Ideas
Comments
Post a Comment