The first time I heard of Paxia, I was getting off of I-4 and saw a guy dancing around with a sign saying it was the best Mexican restaurant in Orlando. The next time I heard of Paxia was less than a week later when I was researching the restaurants participating in Eat Local Week sponsored by Slow Food Orlando.
We dined at Infusion Tea tonight even though it wasn't as early as I had planned. Even at 5 and 6 o'clock, there was a nice stream of diners at the restaurant, which is always encouraging. Generally a full restaurant suggests a good restaurant.
Time is flying by, and I'm not totally sure I remember all the story to go with this yummy, thick, salad-dressing-of-sorts. Perhaps Lisa will edit it soon. If I remember correctly, a Yumm Sauce is more from an Indian background. Lisa says although Indian food is a favorite for them, most foods are not made gluten-free. So, Lisa found this recipe on line and it makes a perfect topping. I'm most impressed by the quality of ingredients, like garbanzo beans and almonds, which add good nutritional value to the sauce.
When Lisa and I first stepped into a kitchen together, I remember her saying something to the effect of being nervous meeting and cooking for someone who knew her way around the kitchen. But I wasn't worried and was happy to share her space with her. Lisa certainly can stand up for herself in a kitchen. She taught me so much--especially about gluten-free and vegan cooking. I am a better cook for spending time in her kitchen with her. I hope she realizes how valuable that weekend was for me.
Baked Brown Rice
2 cups brown rice (Basmati rice is the best)
5 cups water
2 teaspoons salt
Place all ingredients in a glass baking dish, stir, and cover with foil or glass top.
Bake at 350 degrees for 1 hour.
This recipe works great on time bake. You can easily cut the recipe in half or double it depending on how many you are serving. Same baking time regardless.
Slow Cooker Beans
1 pound dried beans, (black or pinto)
1 teaspoon salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
6 cups hot water
1 3- 6 in. strip kombu seaweed
Place all ingredients in a slow cooker, stir, and cook on high for 4 hours or on low for 8 hours. No pre-soaking needed!
I just got Gourmet Mag's June issue in the mail two evenings ago and have only been able to glance through it for about 10 minutes while also talking on the phone at the same time. (I know all about what happens when you multi-task. That is why I'm not promising I read everything properly.) This issue seems to have interesting information about tofu and a number of fabulous summer recipes that would appeal to meat-eaters and vegetarians alike. I have attached links to topics that are available on Gourmet.com.
This salsa went over so well at the group dinner, that I decided to take the same recipe and make it again in the form of enchiladas. Paul was confused because I used flour tortillas--which made it look more like burritos--instead of corn tortillas. However, it was quite the success because a few people came up specifically to shake my hands when it was done. As was common on those nights, there was a line for the food when I arrived, which gave me no time to take pictures. The above picture was a plate of leftovers we made for someone who was late. On the night of the enchiladas and Spanish rice, there wasn't a bite of anything left except the chips and salsa.
Nachos don't normally come under the heading of excellent food for the body. But maybe it's just the way they are put together. When done using fresh ingredients, there isn't too much you can say against them. That being said, if it were served with a salad or had a salad on top of it, it would look perfectly appetizing and healthy.
Don't get nervous, I use a soybean based vegetarian alternative to regular chicken. It comes in large rolls from health food stores and is very versatile. We find many uses from slicing like lunch meat to dicing for enchiladas to shredding for chicken salad.