Tuesdays with…Spicie Foodie

So, tell me, have you enjoyed meeting my bloggy friends? I hope so, I’ve had a lot of fun celebrating my blogiversary with them, I’m so grateful they hung out with us. I’m rounding off the month-long celebration with this one, but no worries, I will bring this feature back in 2011. I promise, but¬† for now, let’s meet Nancy!

I was immediately intrigued with her blog, Spicie Foodie, the first time I read it. Nancy is a Latina living and cooking Mexican¬†recipes¬†in Europe, a feat when you consider the availability, or lack thereof, of traditional ingredients. Nonetheless, she’s managed…quite beautifully as you’ll see from her photographs. Yes. I envy every shot on her blog. Enough about me, heeeeere’s Nancy!

What is the elevator pitch for your blog?

Spicie Foodie is a blog about a Mexican expatriate cooking ethnic foods in Europe. Healthy, fresh and delicious recipes to spice up your kitchen!

Why and when did you decide to become a blogger?

It was in late July of 2009. Really the idea was because I badly needed a distraction from my job. All I wanted to do was be in the kitchen cooking,baking and experimenting. Then I started thinking it over in my head and mentioned it to my husband. He was very positive and for the idea, so I started my blog.

 What’s next for your blog

Well, I’ve just announced the release of my first cookbook. It’s called An Epiphany of the Senses, and you could say it’s my blog come to life. Most of the recipes are new but it still has all of the Spicie Foodie soul in it. I’ve poured all of my heart and soul into my book and the goal is to just keep getting the word out about it and see where it goes from there. Also the YBR (Your Best Recipe) event is gaining popularity and I am looking forward to hosting it every month.

What sound or noise do you hate?

I hate the sound of paper being folded. You know when someone slowly folds the crease until it’s completely flat, running their finger or nail across it. Eeeek! Just writing this makes me cringe!

Lucy & Ethel or Monica & Rachel? 

I have to admit that I’ve only watched like 2 episodes of Friends. So I don’t know much about those characters, hehe no I don’t live in a cave. But regardless I would still choose Lucy & Ethel. I loved that show so much, so glad for reruns. I’m totally Lucy, always in trouble and my husband could say , “Naaannncyy you got some esplainin to do”, on more than a hundred occasions.

If you had 3 wishes, what wouldn’t you wish for?

I wouldn’t wish for cold rainy weather, I wouldn’t wish for love-handles and I wouldn’t wish for a shortage on Cocoa. (Can’t live without chocolate!)

If you have to hire a TV attorney, past or present, who’d represent you? 

Lionel Hutz from the Simpsons. Is he still on the show I wonder? Well if I needed a really good Lawyer it would be Patti Hewes, she’s a real cut throat biatch! and you know she would win. I love the Simpsons and just watched a couple episodes of Damages, great show.

I love Damages too, Glenn Close totally rocks that role. Those were just a few questions I asked, but Nancy, in true Latina form, had more to say. So I’m just handing this over to her and making myself a cocktail. Talk among yourselves.

Hi everyone and thank you Anamaris for inviting me to do a guest post on your blog. When Anamaris invited me she asked if I could share a recipe with you that showed how living in Europe has influenced my Mexican dishes. For those of you familiar with my blog you know that I am a Mexican expatriate and I’ve spoken a lot about the lack of authentic Mexican ( and other ethnic) ingredients where I live. This has lead to my experimenting with the local ingredients available as well as learning to make many things from scratch.

While I have always strived to stay as authentic as possible with my ethnic cooking, sometimes it can be extremely difficult to find what I need. One Mexican dish or rather salsa that is commonly served at my house is Pico de Gallo also know as Salsa Mexican. A simple salsa made from tomato, onion,cilantro, fresh chiles, lime juice, and spices. Sounds simple enough no? Well, fresh Jalape√Īos or Serranos are virtually non-existent here in Prague. Limes are usually hard as a rock and not worth spending money on. Cilantro is not always available either, especially in the winter. Limes are not a local product, fresh hot chiles are not in the local cuisine either. But both parsley and radishes are abundantly available all year round.¬† So on those occasions where the Mexican ingredients are not available I’ve created a different version of Pico de Gallo. You can say it’s a Czech take on a Mexican classic.¬†

¬†Doesn’t this look amazzzzing?!!!

Spicie Foodie’s Czech-xican Pico de Gallo

4 Roma tomatoes, finely diced
1 small white or yellow onion, finely diced
8 small red radishes, finely sliced
large handful of finely chopped flat leaf parsley
1 large lime or substitute with a small lemon, juiced
1 tsp. red pepper flakes ( I add more for a spicier version)
1/2 tsp. granulated garlic 
1/2 – 1 tsp. salt
a pinch of  ground black pepper

Gently mix all ingredients in a large bowl until well combined. Cover the bowl with kitchen wrap, place in the refrigerator and allow to cool for 10 minutes before serving. Serve with corn chips as a healthy snack or as a topping or accompaniment to a Mexican meal.

Nancy is currently accepting entries for Your Best Recipe (YBR), just click that link to see who’s in and to submit your own. Since she has changed the format a bit to make it about the year’s best recipe, I’m taking my time to decide, I think I will enlist your help! For now, don’t wait any longer, go visit my friend Spicie Foodie, she’ll be really nice to you.

The Adventures of Chefoodie in Marxland

Foreword: You have to read this using voices for the different characters and narrator. Trust me. You just do.

Once upon a time in a land called Foodietown, there was a foodie called Chefoodie, she was looking for love, I mean, inspiration in all the wrong places. Chefoodie wandered through the world, also known as the world-wide web, searching for the love of a lifetime: new and exciting ingredients.

One day Chefoodie’s messenger (i.e. Inbox) came bearing grand news. She had been selected to join the Foodie Fairy¬†and participate in¬†a great adventure in a far away land known as Marxland¬†(that’s on the interweb¬†again). Chefoodie was happy as a clam, or a Mangalitsa ham, to hear of this great honor. To add to her merriment, the Foodie Fairy had also sent a magic wand that would grant the same honor to two deserving¬†citizens of Foodietown.

Overjoyed, Chefoodie¬†pranced around Foodietown¬†sharing the amazing news and all her¬†fellow foodies joined in the prancing about. Then¬†Curiousoodie¬†asked ‘who will you choose?’. Chefoodie¬†was troubled, because she knew she couldn’t pick just two. Then Wiseoodie¬†said,¬†‘let¬†the¬†Wizard Random.org do the picking.’¬†Chefoodie¬†thanked Wiseoodie¬†and was merry again. And a few days later Chefoodie and two foodies¬†chosen by the¬†wizard went on to the great adventure¬†in Marxland and lived happily ever after. At least until the next contest.
The End.

Not quite the end. I got a bit goofy, but hey, I’m super excited! So, here’s the whats. The awesome Marx people are having a party or contest and they’re inviting us. There are stockings being filled, goodies being shipped and recipes being imagined. And, as luck would have it, I get to hand out 2 stockings to one of you.

My friends at Marx Foods have their own set of participation rules, I’m going to mix it up a bit. However, you will still have to participate¬†in the recipe challenge planned for January and submit¬†a recipe according to their rules (tbd).

What do you need to do now?

Leave a comment here telling us:

  1. Which one of the ingredients listed below you’d like to see in your stocking; and
  2. What naughty things you plan to do with said ingredient.

aged balsamic vinegar, natural truffle oil, fennel pollen, bourbon vanilla beans or saffron threads

Answer the questions by noon (CST) on Wednesday, December 15th. You may submit several comments, but they must be for different ingredients each time. I will then visit the wizard and announce 2 lucky foodies who will then receive the selected ingredient and stocking from Marx Foods.

PS: Sorry, you must reside within the contiguous United States.

Fairy Godmotherly yours,
Anamaris