Veggie Rice bowl with Easy Cilantro & Avocado Dressing

This cilantro dressing is one of my favorite light flavor dressings. You can use either fresh or frozen avocado for it. It lasts about 10 days in the fridge well sealed. ( I use my WEAN GREEN linked HERE)
For this post I used Right Rice a rice alternative but you can use any preferred rice or even a greens bottom. For your bowl place cooked rice in bottom and simply layer any of your favorite vegetables on top. I always add Kimchi to mine as the spice and zing added to the bowl works perfect!
My rice bowl had avocado, shredded beets, cherry tomatoes (salt these before adding to bowl), sprouted micro greens, red pepper, kimchi and arugula.
Note : using the fresh lemon and lime really makes a difference! It has a brighter flavor and also a healthier option. I also do not add oil to this dressing so the taste is cleaner however, if you want the added oil instead of water use grape seed.
Easy Cilantro & Avocado Dressing
Ingredients :
1 cup fresh Cilantro
1 large ripe Avocado
2 Jalapeno slices
1 fresh Lime juiced
1/2 fresh Lemon Juiced
1/2 teaspoon salt or to taste
1/4 cup water (this is to help whip)
Place in vitamix, bullet or similar blender. Blend on high until smooth and creamy.
Taste before removing. If you need add more lemon or salt to suit your personal flavor.

Chipotle Aioli Recipe

As promised I am uploading my chipotle aioli recipe in partnership with Best Foods Mayonnaise.
This aioli is perfect for burgers, as a dip for grilled potatoes or roasted vegetables. It is the easiest thing to make yet packs so much flavor and punch for dishes. I keep mine in the fridge for up to 2 weeks.
1 can Chipotles (7 oz size is what I buy)
1.5 cups Best Foods Mayonnaise (use anyone you prefer)
1 tablespoon Dried Oregano
1/4 cup Ketchup
1/8 cup Lemon Juice (fresh preferred)
Place all ingredients in blender and blend on high until smooth and creamy.



Caper & Dill Hearty Potato Salad Recipe

A very easy and very flavorful potato salad I have ben making for years!
Ingredients needed :
2-3 pound red or yukon gold potatoes
2 cups mayonnaise ( I prefer Best Foods Classic)
1/2 cup chopped green onion
1 cup sliced radishes
1/2 cup chopped fresh dill
1/4 cup capers
2 tablespoon mustard
1/2 teaspoon paprika
1 cup sliced dill pickles
5 hard boiled eggs (prefer an 11 minute boil for this)
1/8 to 1/4 pink Himalayan sea salt  teaspoon salt (this can vary to your taste)
In large pot fill with water and add salt. Bring to boil. (Salt is important to add to all vegetables boiling water!)

Chop potatoes into slightly larger than bite size pieces.

Boil potatoes until tender. Remove and place on tray in fridge to cool.

Meanwhile prepare dressing for salad. Combine in medium bowl mayonnaise, green onion, radishes, dill, capers, dill pickles mustard and paprika. Let sit in fridge 30 minutes while potatoes cool to increase flavor.
Rough chop egg and add to large bowl with both potatoes and dressing. Lightly fold all ingredients until well mixed without breaking up potatoes. Check for salt needed as capers add salt to this mix .. you can add desired amount. I typically add about 1/4 teaspoon.


You can enjoy right away or leave in fridge covered to add more flavor.

Sun-dried Tomatoes

Since I had started a garden I ended up with an excess amount of tomatoes! I decided to try making my own sun dried tomatoes. I can not believe how tasty these are when you make them at home!!
Slice tomatoes 1/4″ thick
Spray a VERY light layer of coconut oil spray on baking sheet.
Lay tomatoes on sheet and salt lightly with pink Himalayan sea salt.
Place out in sun.
I did not need to cover mine up as in our area there are not flies or bugs that are attracted to these. If you need layer a light fine mesh over tray.
Depending on heat and sunshine these will be dried in 1- 3 days. (could be slightly longer in your area) We had 110* heat last week and mine were ready in 36 hours but this week being just under 100* they took just over 48 hours.
Once dry pack into a jar and cover with high quality olive oil.
These are shelf stable and perfect for salads, pasta or eating their own.


Cooking with Carmen!

I had taken a break from blogging for sometime after feeling a little uninspired. Throughout this time I continued to share my life on social media and love doing so! Something that always gets people interacting and asking me to post more of is my cooking.
A little background about me and cooking.
When I was 16 I moved out on my own. I knew how to peel potatoes and do some basic prep of vegetables but really was clueless to the actual cooking. I started burning pots and pans like a wild fire and had so little money I was hitting up garage sales for more because I couldn’t afford new at the rate I killed them. It wasn’t until I almost started the kitchen on fire that I learned the low and high wasn’t cooking speed. Since I was always the type of person who felt getting things done quick was good I used max cooking speed aka HOT AS SHIT!
Eventualy, I started to watch cooking shows and my non cable TV.  Let me tell you Canadian cooking shows on free TV were not like they are now! Soooo basic!! I also couldn’t afford most food items they used so I had to learn to improvise. This was the start to my success in the kitchen!
Fast forward to 2017 when I was thrown into a commercial kitchen as part of a job description I did not originally accept but was up for the challenge for! Now today I create food items for a restaurant menu and cocktails for a bar.
So here is the start of my new look on Carmen the Modern Mom… I will be helping you cook with ease! I try and eat sugar free as much as possible ( and this doesn’t mean diet sugar that is a NO! in my cooking!) and use what is in season. I also try and make meals without breaking the bank yet they taste like you went the extra mile for guests! So I hope y’all enjoy!
PS. It sure is a change when I now have to write measurements down for these recipes! I am totally a fly by the seat of my pants cook!

Hope you all enjoy!