I tried to be as authentic as possible in making Mexican food tonight. I slow-cooked the black beans with bell pepper, onion cumin and garlic. I made an enchilada sauce starting with oil and flour, lots of chili powder, onion powder, garlic powder, and cumin, then slowly added vegetable broth and stirred until thickened. The Mexican rice is made from brown rice, but I tried to imitate the real deal other than that. I toasted the rice first, added fresh tomato sauce, tomato boullion, garlic, peas, carrots and a whole jalapeño for added flavor. All the cheeses and tortillas were from the Mexican grocery store down the street. The enchiladas were filled with kale, green onion and avocado, which I realize isn’t very Mexican, but I worked with what I had. I topped them with fresh cilantro and green onion. #mexicanfood #sundaydinner #sundaysupper #supportlocal #eatwholefood #eatrealfood #nashvillenights
Hello! My name is Samantha Baize Creamer and I’m a relatively recent Nashville transplant from Texas. My musician husband and I are new parents to two little boys, just moved into a house we had fully renovated, and are blissfully settling into our east Nashville groove. We’re loving our new city and actively trying to soak in all it has to offer from music to food to nature.
When I got put on full bed rest during the last 5.5 months of my first pregnancy, I quit my job as editor-in-chief of a Dallas fashion and lifestyle magazine to focus on my little family. Shortly after Cosmo was born, I started @willyoubemycookforever for no reason but to keep up with recipes I’d surely forget about and to hold myself accountable to my own food philosophy: whole food, real farmers, speedy recipes. My dishes are easy enough for even the busiest person to whip up, can incorporate kids in the kitchen, and many of them are even travel-friendly for families like mine who are usually on the go. They are not always vegetarian or gluten-free, but they are always thoughtfully prepared using fresh and often local ingredients. I recently gave birth to my second son, Bear, and am having a heck of a time introducing him to his first foods. He and his brother eat (mostly) what we eat, but the older one definitely requires an occasional chocolate ice cream bribe. Everything in moderation, right?
Meeting small farmers and bakers around town and delving into the restaurant scene has been a huge delight for me. As Nashville grows, so does my love for this city and everything it continues to represent. Join me as I utilize in my kitchen what our very own farmers are growing and also, what our local chefs are creating in their restaurants. It’s a fine time to be in Music City!