Culinary Adventures with Camilla

Today the Sunday Funday group is writing about and sharing Día de los Muertos recipes. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group.   This week, I am hosting and asked the bloggers to share Día de los Muertos recipes. Here's the #SundayFunday recipes line-up... Atola- East Indian by Sneha's Recipe Caldo Tlalpeño by Food Lust People Love Dia de Los Muertos Sugar Skull Cake by Amy’s Cooking Adventures Enfrijoladas de Pollo by A Day in the Life on the Farm Fiambre Rojo for Día de los Muertos by Culinary Adventures with Camilla Pan de Muerto (Mexican Day of the Dead Bread) by Karen's Kitchen Stories Pan Seared Tilapia with Shrimp by Palatable Pastime Taco Casserole by Making Miracles Vegetarian Tortilla Soup by Mayuri's Jikoni Día de los Muertos . Day of the dead. But, no, this is not a m...

Elotes usually sold, on a stick, by street vendors. Elotes are roasted ears of corn, smeared with butter and topped with cheese, salt, lime juice and chili powder. Sometimes mayonnaise is used in lieu of butter, but being that we aren't a big mayo family, we stuck with salt, lime, and chili powder.  Jake grilled these, in their husks, and they kicked off our Guatemalan dinner. Yummy.

  The original recipe is rice with fritanga , or chayote squash. I didn't have chayote, but I did have an opo which is just as delicate. So, I substituted that in this dish. I also used leeks and parsley, instead of the traditional onions and chives. And the tomatoes were fresh from our High Ground Organics CSA box. So amazingly flavored! I must say: this is now a family favorite! 2 T olive oil 1 medium squash, pared and cut into 1/2 inch pieces 1 leek, trimmed and chopped 4 C cooked rice 3 medium tomatoes, coarsely chopped freshly ground pink Himalaya salt freshly ground rainbow pepper snipped parsley Heat oil in large flat bottom pan. Cook and stir leeks over medium heat until they begin to soften. Add the squash and continue cooking until they start to become translucent. Stir in tomatoes and cook until those are hot, approximately 3-5 minutes. Add the rice. Add a splash of oil and stir till the rice is glossy. Sprinkle with parsley.