Egg Salad- Great as Soup Topping

This egg salad will go perfectly as a topping for soups. Try it with the Colombian Sancocho (Published June 25 2013)... A match made in culinary heaven!

Recipe

Total Time: 15 min

Servings: 6

Ingredients for Egg Salad Topping

2 boiled eggs, peeled and diced

1.5 tsp salt

3/4 tsp freshly ground black pepper

2 tomatoes, diced

1/2 red onion, diced

4 tsp sugar

1/2 tsp apple cider vinegar

Steps
1. Thoroughly mix all the ingredients, serve and enjoy!

Serve with

Colombian Sancocho (Published June 25 2013)

Mint and Feta Fettuccine

Recipe

Total Time: 15min

Servings: 12

Ingredients

Feta

2 boxes fettuccine, cooked
2 large white onions, diced
2 (10oz cans) sweet peas, drained
2 cups feta cheese, crumbled
2 cups mint (yerbabuena) leaves, sliced
3 tbsp butter
6 tbsp olive oil, divided
1/2tbsp salt

Steps

Onions

1. Heat a large and deep frying pan over high heat
2. Add butter, 3 tbsp olive oil , salt and onions
3. As soon as onions start to change color, add sweet peas and stir for a couple of minutes

Onions and peas

4. Add cooked pasta, 3tbsp olive oil, feta and mint, thoroughly mixing until all ingredients all well combined
5. Serve and garnish with mint leaves





Serve with

Pork Ternderloin with Sweet Apple Sauce (Published June 11 2013)

Breaded Eggplants Topped with Butternut Squash (Published June 11 2013)

Breaded Eggplant with Butternut Squash

Recipe

Total Time: 30min

Servings: 12

Butternut squash cubes

Ingredients
2 eggplants, thinly sliced
1.5 lbs butternut squash, diced (about 1/2 inch cubes)
3tsp butter
1.5tsp salt
1.5tsp freshly ground black pepper
1.5tbsp brown sugar
3tbsp olive oil
3 eggs, beaten
2 cups bread crumbs
2 cups canola oil
1tbsp balsamic vinegar reduction

Directions

1. Preheat the oven to 350 degrees F
2. Grease a baking tray with the butter
3. Place the squash on the tray and toss it with the olive oil, salt, pepper and sugar

4. Roast for 15 minutes, toss and roast again until the squash is tender. Set aside
5. In the meantime, heat canola oil in a frying pan
6. Dip each eggplant slice into the eggs and then coat with crumbs

7. Place eggplant in frying pan until they acquire a browned appearance
8. Place over a paper towel to remove excess oil
9. Top with butternut squash
10. Garnish with balsamic vinegar reduction

Serve with

Pork Tenderloin with Sweet Apple Sauce (Published June 11 2013)

Mint and Feta Fettuccine (To be published June 11 2013)

Coconut Rice

Recipe

Total Time: 90min

Servings: 10

Ingredients
5 cups white rice
4tbsp salt
1.5 cups sugar
10 cups canned coconut milk, divided
2 cups raisins


Steps

Titote

1. Add sugar and 6 cups coconut milk into a large pot pan and cook over high heat mixing periodically so sugar doesn't stick together. This liquid should get brown. This is called TITOTE
2. As soon as titote is ready, add rice, salt, raisins, 4 cups coconut milk and 6 cups of water. Mix thoroughly

Dry rice

3. Cover pot as soon as rice dries
4. Turn heat to low and cook for approx. 30 minutes until rice is ready






Serve with

Roasted Turkey with Ground Pork Stuffing (Published May 28 2013)

Russian Potato Salad (Published May 28 2013)

 

Russian Potato Salad

Recipe

Total Time: 60min

Servings: 10

Ingredients
10 medium potatoes, peeled and chopped
4 hard boiled eggs, 2 sliced and 2 diced
1 cup red onion, diced
1 cup red, yellow and green pepper, diced
1.5 cups mayo
1 cup canned pineapple, diced
1oz canned pineapple, sliced
2tbsp salt
1tsp salt

Steps

1. Boil enough water to cover potatoes
2. As soon as water boils add 2tbsp salt and potatoes
3. Boil potatoes until tender, but not mashable
4. In the meantime, soak onions in hot water for a couple of minutes. This will make them milder. Drain and set aside

5. Thoroughly mix mayo, peppers, onions, diced eggs, diced pineapples and 1tsp salt
6. Drain potatoes and let them cool for 5 minutes
7. Carefully mix the dressing with potatoes
8. Serve and garnish with sliced pineapples and eggs

Serve with

Roasted Turkey with Ground Pork Stuffing (Published May 28 2013)

Coconut Rice (To be published May 28 2013)

 

Plantain Chips

Recipe

Total Time: 20min

Servings: 6

Ingredientes

2 green (unripe) plantains

Salt

2 cups vegetable oil or enough to deep fry the plantains

If you buy the green plantains to cook the next day, store them in the fridge. This will help stop the ripening process. On the next day, place the plantains in a large bowl and cover with hot water for about 10 minutes. This will help you remove the shell easily. If you are using the plantains the same day, proceed directly with the steps below. 

Steps

1. Remove the top and bottom of the plantains

2. Remove the shell

3. Heat oil in a pot pan over high heat

4. Thinly slice plantains

5. Deep fry plantains slices until golden brown

6. Remove from oil and dry with paper towel

7. Add salt to taste and serve

Serve with 

Dijon and Honey Chicken (Published May 1 2013)

Basic White Rice

Recipe

Total Time: 30min

Servings: 8

Ingredients

3 cups white rice, uncooked

1/4 cup vegetable oil

2 tbsp salt

Steps

1. Heat a pot pan over high heat

2. Add oil

3. Add rice and mix until thoroughly combined

4. Add 6 cups of water and salt. Bring to a boil and let the rice dries up

5. Cover the rice and cook over low heat for about 30 minutes

Serve with

Loaded Chicken (Published April 5 2013)

Guacamole

Delight your guests during the holidays with an easy, fast and authentic Mexican guacamole. This is the perfect appetizer to keep them entertained while enjoying a cozy conversation. 

Recipe

Total Time: 20 min

Servings: 6

Ingredients

1.5 cup white onion, minced

1.5 cup roma tomato, minced

1 cup cilantro leaves, minced

1 cup green onion, minced

6 hass ripe avocados

1-2 tbsp jalapeño, minced

2 tsp salt

1 tsp freshly ground black pepper

1 tbsp lime juice

Steps

1. Cut avocados lengthwise around the seed. Open the 2 sides of each avocado, exposing the pits

2. Use a spoon to scoop out the pit

3. With a small knife gently make cuts in the avocado flesh in a cross-hatch pattern (Don't brake through the avocado peel)

4. Scoop out the avocado pieces with a spoon and place them in a large bowl.  Place a few pits in  the bowl so the avocado doesn't turn brown

5. With the exception of the jalapeños, add all other ingredients and mash with a potato masher or thoroughly mix with a fork

6. There's plenty of variation among individual jalapeños. Some are hotter. Start adding the jalapeños little by little. Thoroughly mix and taste before adding any more

7. Accompany with corn chips

Blue Cheese and Apple Salad

 

Recipe

Total Time: 10 minutes

Servings: 6

Ingredients
12 Boston lettuce leaves
1 green apple
1/2 cup crumbled blue cheese
1/2 extra virgin olive oil
1 tbsp lemon juice

Steps
1. Chop green apple and place in a bowl. Top with water and add lemon juice. Set aside
2. Place lettuce leaves on a serving plate
3. Place apple pieces on top of lettuce leaves
4. Spread blue cheese over apple pieces

                                                          5. Add olive oil and serve

Serve with 

Fresh Tomato Soup (To be published March 23 2013)

Vegetarian Carrots and Herbs Risotto (Published March 23 2013)

Chicken Tarragon (Published March 23 2013)

Vegetarian Carrots and Herbs Risotto

Recipe

Total Time: 45 min

Servings: 8

Ingredients
2 cups arborio rice
2 cups carrots, peeled and chopped
1 cup red onion, chopped
1/4 basil leaves, chopped
2 tbsp dill, chopped
2 cups Parmesan cheese, grated
2 tbsp extra virgin olive oil
4 cups veggie broth
1/2 tsp freshly ground black pepper
1 tsp salt
2 tbsp butter

Steps

Onions

1. Place carrots in a saucepan and cover with water. Bring to a boil and cook until tender. Drain and set aside

2. Put oil in a Dutch oven over medium heat. When it's hot, add the onions and cook, stirring occasionally, until they soften

Herbs

3. In the meantime, boil broth and 2 cups of water in a separate saucepan. Turn to low heat and keep warm

4. Place rice, salt and pepper in the Dutch oven. Stir for a couple of minutes

5. Begin adding broth and water mix to the rice, 1 cup at a time. When the liquid is almost evaporated, add one more cup and keep stirring. Do this for about 20-30 minutes, until the rice is tender. The final mixture should be neither soupy nor dry

6. Stir in carrots, dill, basil, butter and cheese

7. Thoroughly mix and serve

Serve with 

Fresh Tomato Soup (To be published March 23 2013)

Tarragon Chicken Breasts (To be published March 23 2013)

Blue Cheese and Apple Salad (To be published March 23 2013)

Creamy Butternut Squash Soup

Recipe

Total Time: 30 min

Servings: 4-6

Ingredients

1 butternut squash, peeled and seeded

2 cups whole milk

1.5 tsp salt

1/4 tsp freshly ground black pepper

6-10 drops Worcestershire sauce

2 tbsp butter

2 bay leaves

3/4 cup white wine, divided

8 tbsp Parmesan cheese, shaved

4 tbsp heavy whipping cream 

Steps

1. Cut squash into chunks

2. Place chunks in a large pot and cover with water

3. Bring to a boil and cook until tender for about 20 minutes

4. Place chunks in a blender and puree with 1 cup of the water in which these were cooked

5. Pour puree in the large pot and add milk, salt, pepper, Worcestershire sauce, bay leaves, 1/2 cup white wine, butter and Parmesan cheese

6. Stir over medium heat until ingredients are fully combined. Set aside

7. In a small bowl beat heavy whipping cream and a dash of salt. Set aside

8. Just before serving the soup, add and stir 1/4 cup white wine

9. Remove bay leaves and serve on individual plates. Garnish with Parmesan cheese, minced green onion or parsley and a tbsp whipping cream