Healthy Chipotle Dip


We opened this jar of chipotle chilis in adobo sauce and they were way spicier than we were expecting. We used one in a puree for our tamales but needed a way to use up the rest of the can so we created this yogurt sauce to tone it down but still get that amazing flavor and just enough heat.

  1. in a small food processor blend greek yogurt, chipotle pepper (add adobe sauce to taste) and cumin (to taste)
  2. then eat- great with our version of carnitas (a bit healthier) or any kind of tacos really

© 2016, domenicadreamsofcalamari. All rights reserved.

HOT Sauce


My aunt has serranos coming out of her ears (not literally) and gave us a big bag full of them. They were all shades of green, orange and red and SUPER hot. To ensure this concoction was edible, we seeded some of them. We prefer things on the spicier side though so if you’re not so inclined you can totally tone it down by seeding more (or all, depending on the heat of your peppers and your tolerance for heat).

  • 2 dozen serranos
  • 4 medium sized tomatoes
  • 2 elephant garlic cloves or 12 normal garlic cloves
  • 1/2 a white onion
  • salt/pepper to taste
  • drizzle of olive oil
  • 1/4 cup white vinegar
  • 1/2 can fire roasted tomatoes
  1. pre-heat oven to 350º F
  2. halve and seed some of the peppers (depending on how hot you want it), drizzle w/ olive oil on a half baking sheet and roast for 30 minutes
  3. line another baking sheet and lay out the rest of the peppers, tomatoes, garlic (leave cloves in their skin) and onion (halve but leave in skin), drizzle with olive oil and sprinkle with salt and pepper and bake for 50 minutes
  4. remove and let cool
  5. in a food processor blend roasted chiles, tomatoes, garlic (w/out skin), onion (w/out skin), vinegar and the canned tomatoes until fairly smooth then taste and season to taste w/ vinegar and salt and pepper


© 2016, domenicadreamsofcalamari. All rights reserved.

Spinach Salad w/ Mashed Sardine Garbanzos


This is another kitchen-sink kind of salad. Salads don’t have to be boring as long as you have some good ole pantry staples. Avocado doesn’t hurt either. Or a healthy dose of red pepper flakes. You could even throw a fried egg on top for some serious salad snazz.

{this recipe is for 1 salad with a lot of leftover garbanzos}

for the garbanzo-sardine mash:

  • 1 can garbanzos
  • 1 tin sardines in harrissa olive oil (if you can’t find them, you can sub sardines in olive oil and add a bit of harissa*)
  • 1/2 cup pine nuts
  • a few generous shakes of red pepper flakes
  • salt to taste
  • 2 cloves garlic
  • 1/2 lemon

for the salad:

  • 2 handfuls spinach
  • 1/2 avocado
  1. heat a medium sized skillet and toss in the pine nuts, shaking the pan a few times until the nuts start getting a little brown and smell good, then remove from pan
  2. drain some of the olive oil from the sardines off into the pan
  3. mince garlic and add to the pan
  4. drain the garbanzos and rinse then add to the pan
  5. break sardines into pieces and add to the pan and start mashing garbanzos with a fork, turn down heat, salt to taste
  6. add the pine nuts back in and take the pan off heat, squeeze lemon juice into the pan
  7. serve over spinach and under avocado

*trader joes sells these little suckers for the low price of $1.29, a steal of a tasty protein deal for a college student, or anyone trying to conserve beer/travel money


© 2016 – 2017, domenicadreamsofcalamari. All rights reserved.

Cure-all Spicy Ginger Mushroom Soup

Screen Shot 2016-02-12 at 12.16.57 PM

The other day I felt myself starting to get sick so I ran over to Whole Foods and bought up all of the immunity boosting things I could think of. And it worked!

  • 3 cloves garlic
  • 3 cm piece fresh ginger
  • 1 carton chicken broth (low sodium)
  • 2 portobello mushrooms
  • 2 tbsp soy sauce (low sodium)
  • 2 tbsp sesame oil (you can sub another oil if you need to)
  • 1/2 tbsp sriracha
  • 1 serrano pepper
  • 1 cup kimchi
  • 5 mini bell peppers (or one normal size)
  • 2 tbsp ginger paste
  • red pepper flakes (to taste)
  • 1/2 tbsp furikake +some for garnish
  • 4 handfuls spinach
  1. mince garlic and ginger (peel ginger first)
  2. slice and deseed the serrano (you can leave some of the seeds depending on your spice tolerance and the heat of the chili)
  3. heat sesame oil in a medium sized pot over medium heat and add the garlic, ginger and serrano
  4. halve the mushrooms then slice them lengthwise and add to the pot when the other ingredients have turned opaque
  5. add soy sauce, sriracha and furikake, stir and cover
  6. slice the bell pepper(s) and add to the pot
  7. once the mushrooms are looking good and sauteed, pour the chicken stock over
  8. turn heat down and let simmer for 5 minutes
  9. when ready to serve add spinach
  10. top bowls with kimchi and more furikake

© 2016, domenicadreamsofcalamari. All rights reserved.



Chilaquiles are one of those quintessential Mexican dishes and while they may seem like a thing of dreams (especially on a cold sunday morning) they’re really not too hard to perfect at home. The secret is mastering the perfect wet-but-but-not-too-soggy chip consistency. We think the secret may lie in using somewhat stale chips..and if you’re getting your bulk tortilla chips from Costco they could be month(s) old.

serves 2

  • 2 tbsp olive oil
  • 1/2 yellow onion
  • 3 large tomatoes
  • 1 jalapeno
  • 2 cloves garlic
  • 2 tbsp cilantro
  • 1/2 cup diced chicken or meat of your choice (optional)
  • 3 handfuls of tortilla chips
  • queso fresco
  • 2 eggs
  • salt/pepper to taste (and jalapeno salt doesn’t hurt. ever)
  • 1/2 avocado
  1. dice onion, tomatoes and jalapeno (seed first)
  2. heat olive oil in a saute pan over medium high heat then add the onion, tomatoes and jalapeno
  3. mince garlic and chop cilantro (with stems) and add to pan
  4. cook for about 10 minutes or until all veggies are softened, let cool for a minute then transfer to a vitamix or other blender
  5. blend until smooth, then transfer back to the pan over medium low heat, add salt and pepper to taste
  6. add meat (optional)
  7. cook eggs whatever way you prefer, i like poached
  8. add chips into sauce pan and coat in sauce, heat until chips are just starting to get a little soft
  9. transfer to 2 plates and sprinkle queso over the top, then top with the eggs and 1/4 sliced avocado and garnish with a sprig of cilantro

© 2015, domenicadreamsofcalamari. All rights reserved.

Tomatillo Salsa

My mom has been making this salsa for as long as I can remember. After Thanksgiving she always makes a big batch of it and then cooks up the leftover turkey in the green salsa for a taco or enchilada filling. It’s one of the tastiest and healthiest post-thanksgiving meals. The tomatillos make it slightly tangy and you can adjust the spiciness depending on how many chiles and what kind you use.


summer bulgur-heirloom tomato salad

  • 20 medium sized tomatillos
  • 3 cups chicken broth
  • 1 jalapeno
  • 1 serrano
  • 1 bunch cilantro
  • 3-4 garlic cloves
  • salt
  1. peel tomatillos and quarter, chop a jalapeno and a serrano in thirds
  2. put tomatillos and peppers in a medium sized pot and add enough chicken broth to cover tomatillos
  3. bring to a boil then bring it down to a simmer  (uncovered) until tomatillos are soft, remove from heat and let cool
  4. remove the big stems from the cilantro but otherwise you can leave it intact, wash
  5. clean garlic and put cloves in a Vitamix, along with the tomatillo mixture and the cilantro
  6. blend until fairly smooth (a few of seconds), then add salt or more chilis to taste

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Zucchini, Jalapeno, Asiago Bread

Last week we had excessive amounts of jalapenos and I was going  to visit my grandpa (Nonno) who is jalapeno’s number one fan so I decided to spice up some zucchini bread with jalapenos and add some cheese in for good measure. He approved.

  • 4 jalapenos
  • 3 large eggs
  • 3/4 cup extra virgin olive oil
  • 1/4 cup brown sugar
  • 3 cups all-purpose flour
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup grated zucchini
  • 1/2 cup grated asiago
  • 1 tbsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp nutmeg
  1. pre-heat oven to 350°F and line a bread pan with parchment paper or butter or cooking spray
  2. whisk eggs, oil, sugar and vanilla extract in a large bowl until smooth
  3. whisk flour, salt, cinnamon, baking powder, baking soda and nutmeg
  4. make a well in center of dry ingredients, add egg mix and slowly combine, then fold in zucchini
  5. de-seed jalapenos and dice them, then add them into dough along with grated cheese
  6. bake for about 70 minutes or until a toothpick comes out clean

© 2014, domenicadreamsofcalamari. All rights reserved.

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