Langonstino Sopes
makes about 20 sopes

Ingredients:
2 cups Maseca flour
1 1/3 cup of water
1/4 teaspoon salt
1 lb. langostino
Queso Fresco
1/4 cup canola oil
4-5 cloves of garlic, minced
1 tbsp red pepper flakes
Cilantro, chopped
Avocado, chopped
Limes, sliced

Directions:
Preheat oven to 350 degrees. (You can follow masa package directions; the following ones are for about 20 sopes.)  Mix 2 cups of Maseca corn flour with 1 1/3 cups of water and 1/4 teaspoon of salt until combined well and the mixture forms a balls of dough. If the dough feels dry, add a little water (a teaspoon or so) at a time; if too wet, add a little masa. Dust countertop with masa to avoid any newly formed sopes from sticking. Using a 1/4 cup of masa dough, form into a ball then press flat about and form into a disc shape and pinch edges to make a border. The sopes come out to about 4″ in diameter and 1/2″ thick. Place onto a non-stick baking sheet, and put one tablespoon of queso fresco on the top of each sopes.  Place in the oven for about 20-25 minutes, or until sopes and cheese is lightly golden.

In a small pot, heat the oil on low, add in the garlic and a a tablespoon of red pepper and simmer for about 5-7 minutes, and set aside. Using a tablespoon of the garlic chili oil, lightly fry the langostino until completely cooked (or warmed all this way through or in this case, since they were pre-cooked). Once the sopes are baked, top with langostino, cilantro, avocado, and a sprinkling of queso. Drizzle a teaspoon of the chili garlic oil on top and serve with limes. If you want more spice, we always do, we sprinkle even more red pepper flakes on top. Serve immediately.

This is one of my absolute favorite dishes that Ben makes. We haven’t tried it with shrimp, but I’m sure that would be just as delicious. True doesn’t eat shellfish since she’s allergic, and we add beans to hers, and she says it’s yummy with beans. I hope you enjoy this recipe as much as we do!

Coconut Curry Noodles. I was really craving laksa from Singapore, so I attempted to make something that had the similar flavors. I was totally off, but thankfully it was edible. It tasted good, but was definitely not laksa.

Cous Cous with Broccoli, Almonds, and Feta. I make some version of this weekly because the girls love it and it’s quick and healthy.

Chipotle Turkey Burgers with Guacamole and Sweet Potato Fries. This one is just adobo chipotle peppers minced and mixed into ground turkey. Next, I formed them into patties and cooked them on a skillet. I made a side of guacamole to serve in the burgers, and it made the perfect July 4th burger for us! Of course, you can’t have a burger without a side of sweet potato fries. I like to season ours with taco seasoning.

Week of 7/7 – 7/11
Monday: Chicken Rice
Tuesday: Leftovers
Wednesday: Spicy Tuna Tacos
Thursday: Leftovers
Friday: Sushi/pizza night

Tilapia Poke. I used this recipe, but used tilapia instead of tuna. Tuna looks much prettier with the color, but it’s just as delicious with the tilapia.

Week of 6/3 – 7/4
Monday: Dinner out
Tuesday: Leftovers
Wednesday: Leftovers
Thursday: White Bean Chili
Friday: Sushi

I’ve been in Singapore this week hosting Bloesem workshops (I’ve been sharing my trip on my instagram), so this meal was made the week before we left. Meal planning keeps me in check though, so I will be ready for cooking again when I get home.

Three Ingredient Peanut Butter Cookies
makes about 18 cookies

Ingredients:
1 cup peanut butter (I prefer chunky over creamy)
1 egg
3/4 cup sugar
Nutella (totally optional, but makes it so good!)

Directions:
Preheat the oven to 350 degrees F. Combine the peanut butter, egg, and sugar together well. Spoon 1 tablespoon of batter into a ball onto the baking sheet, and flatten ball with a fork twice to make a crosshatch pattern on top of the cookie. Sprinkle some sugar on top and put it in the oven for 6 – 8 minutes.

If you want to make it dangerous, sandwich a teaspoon of Nutella between two cookies. There you have a peanut butter – nutella sandwich cookie. Seriously, it’s so amazing. Technically, if you do it this way, it’s a four ingredient cookie, but since the Nutella is optional, I’ll leave it in parenthesis.

I’m a peanut butter dessert lover… peanut butter ice cream, peanut butter cupcakes, peanut butter cookies. Then, when you mix peanut butter with chocolate, oh man oh man, I know no bounds. Moderation? What’s that?!

For True, we make these sunflower butter cookies since she’s allergic to peanuts.

Hummus Quesadilla. I wanted to make this, so I made hummus, but forgot to get avocados, so the meal was pretty boring. This week was insanely busy, so making this is the cooking I did for the week. The other nights were macaroni and cheese, sandwiches, and leftovers. Sometimes, this is what life looks like and it’s all good.

Week of 6/16 – 6/20
Monday: Seafood Pasta
Tuesday: Leftovers
Wednesday: White Bean Chili
Thursday: Leftovers
Friday: Sushi

And to show you how the girls ate their quesadillas while Ben and I were running around the house trying to take care of things…

Not at the dinner table and in front of the iPad. Probably didn’t even need to blog a “Family Meals” post this week since it was kind of ho-hum, but this is what life looks like sometimes.

Turkey Burgers and Sweet Potato Fries. No major home cooked meals this week. This is using some frozen turkey patty we had and the closest I got to cooking was grilling onions and making sweet potato fries. This week was mostly filled with leftovers and we took Ben’s mom out to eat at one of our favorite spots. I was going to make white bean chili for Dinner Club, but realized too late that I didn’t have any beans on hand, so turkey burgers was served instead.

Week of 6/9 – 6/13
Monday: Avocado & Hummus Quesadilla
Tuesday: Leftovers
Wednesday:  White Bean Chili
Thursday: Seafood Pasta
Friday: Sushi

Our tomatoes are growing more and more each week, I can’t wait to have a menu filled with tomato-y things!