Category Archives: Entrée

July 27, 2012 · 4:35 pm

Puerto Rico VII: Vegetarian Pasteles In Banana Leaves

Yummy!These are the Puerto Rican version of “tamales”. Traditional pasteles are filled with pork or white fish. But my aunt made me some with only all “masa” dough which is in my opinion the most delicious part. Pasteles are labor intensive and are typically made for special occasions or holiday ( Christmas ).

Couldn’t get enough of these ! I got a shot of my beautiful cousin Celeste eating one outside.

Masa (dough)

  • 1 1/3 lbs. yautía
  • 3 lbs. guineos verdes
  • 1 lbs. potatoes
  • 1 green plantain
  • 2 tbsp. milk
  • ¼ cup achiote oil
  • salt

Peel the rest of the vegetables, rinse them and grate in a food processor. Add milk, oil, and salt. Mix well, cover, and refrigerate for at least one hour.

It is best to do this the day before actually putting the pasteles together. It makes for easier handling masa.

The Wrapper (use either banana leaves or aluminum foil)
Banana leaves. Use 10 bundles of plaintain leaves. Remove the central ridge on each leaf. Divide leaves into pieces, about 10″ square. Wash and clean leaves with a damp cloth and blanch them (toast them slightly over gas stove flames).

If you have just a few plantain leaves cut them in small pieces and add a piece to each pastel for more flavor.

Aluminum foil.Use aluminum foil with butcher paper or plastic wrap on top to make a “wrapper.” You may add a piece of banana leaf (if available) right on top.

Assembling the pasteles
(Cover the kitchen counter with newspaper for easier cleanup time)
Turn on your Puerto Rican music. . . .

Grease center of the wrapper – using the back of a spoon dipped in achiote oil.

HINT – Use a ½ cup measuring cup to scoop dough (this helps keep the pasteles the same size). In the center of the wrapper place ½ cup of dough and thinly spread it not more than 5″ long and about 4″ wide. Keep a small ruler handy to determine size until you can “eye-ball it.”

Tie the pastel. (You may skip this part completely if you are using foil paper – simply make sure the folds are pressed securely.) Tie the pastel with string to hold it together. Make one run of string lengthwise and two runs the other way . This will hold the banana leaves secure.

Cook the pasteles for 1 hour turning them once half way through cooking. Freshly cooked pasteles taste much better.  Freeze them raw.

¡Buen provecho! This is a common phase used before eating or serving a meal, a polite version of enjoy. 

Leave a Comment

Filed under Entrée

Tagged as , , , , , , , , , ,

July 22, 2012 · 12:53 pm

Puerto Rico Day 2: My Tia Rosas Home-Made Mofongo A Signature Of Puerto Rico

If you come to visit Puerto Rico, you must try mofongo. It’s served at practically every restaurant here and but home-made best of course.

So what is ” Mofongo”, hmm what a funny name.

Mofongo is the signature dish of Puerto Rico, a mashed mound of plantains into which a combination of seafood, meat, or vegetables is added.

How To Make Mofongo?

Monfongo is made by mashing tostones (twice fried plantains) with garlic, olive oil.

Ingredients:

 

  • 3 green plantains
  • 1 tablespoon crushed garlic
  • 1 tablespoon olive oil
  • Olive oil for frying
  1. First make tostones , slice and friend plantains.
  2. Mix together the garlic olive oil.
  3. Mash the tostones, a few at a time in the pilon (never use a food processor), adding a little bit of the garlic mixture. You will have to work a few slices at a time. When all done mix all the batches together for even distribution of seasoning. Add salt if needed. This is a side dish that needs to be served warm. Keep forming balls until mixture is all used up.

Make 3 servings.

Leave a Comment

Filed under Entrée

July 12, 2012 · 5:43 pm

Easy Homemade Vegan Whole Wheat Spagetti Pasta

Was making my own whole wheat pasta necessary? Yes! You can always buy pasta from the store that has been sitting on a shelf for months but for people who appreciate homemade food fresh pasta simply taste better and absorbs sauce flavors better.

Homemade pasta is lighter,softer, not as hard to digest,taste good(store bough has no flavor) and doesn’t make you feel bloated after eating. Also, its fun experimenting with different combinations of pasta,incorporating a leafy greens, fillings, sauces and accompaniments. After you have successfully made pasta at home you feel like you can DO ANYTHING in the kitchen. I can say this truthfully because this is exactly the way I felt afterwards and the funny thing that its not hard to make.

Once you have fresh pasta you will be glad you tried it!So if you have a day off and want to get down in the kitchen make pasta! A pasta maker is not necessary, you could us a sharp knife to cut you pasta and then just allow to hang dry. 

A basic pasta dough recipe that you can make without a pasta machine or eggs. Easily customizable!
Ingredients: 

  • 1 2/3 cup all organic whole wheat pasta
  • about 2/3 cup of water
  • 1/2 to 3/4 tsp salt
  • 1 tsp virgin olive oil

Step 1: Mix all ingredients.

Step 2: Mix by hand until dough is firm

Step 3: Separate the dough into small balls. Use plenty of flour to roll out dough. Cut or use a pasta maker.

Step 4: Separate the pasta by mixing and tossing it with plenty of flour. Let it sit for awhile 30 min or so.

Step 5: Let the water boil before putting in a pinch of salt and the pasta.

Step 6: Cook the noodles until they start to float, about 3 minutes or less.

Step 7 Strain the pasta and remove most of the water

Step 8: Add sauce or vegetables and stir Eat right away and enjoy

MMmm Whole Wheat Pasta With Veggies and Garlic Olive Oil Sauce ( let marinade for a day or two).

Leave a Comment

Filed under Entrée

Tagged as , , , , , , , , , ,

June 22, 2012 · 3:51 pm

White and Green Asparagus Salad

I must confess….I love Costco…yes its a forbidden love but I can’t stay away from their large variety of organic produce and healthy foods. Also, their large quantity often offer a below grocery store cost. At the end of the day what I think what real did the trick to wheel me in was the free sample they offer( just kidding).

My only complicate would have to be that it has slightly envolved into a “fancy Walmart”, in the sense that there so many people some days and you could hardly even maneuver your cart. But if you don’t mind large crowds then this shouldn’t be a problem. My easy solution is not go on Saturday and Sunday if possible.

Let me cut to the chase, the reason I’m even elaborating on Costco is because I got this recipe from the free cookbooks  they give out every year. There free online in PDF. format . They offer some pretty simple and health recipes made with products you could purchase at Costco. I decide to try this recipe and it turn out to be a winner. So if you want to try a new twist to asparagus I suggest trying this recipe!

Benefits of Asparagus: 

  1. It’s loaded with nutrients: Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
  2. This herbaceous plant—along with avocado, kale and Brussels sprouts—is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.
  3. Asparagus is packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. This, according to preliminary research, may help slow the aging process.

Green and White Asparagus Salad

NewStar Fresh Foods/Gourmet Trading/Jacobs Malcolm & Burtt

  • 1 bunch (2. pounds)
  • green asparagus,trimmed
  • 1 bunch (1. pounds)white asparagus,trimmed and peeled
  • 6 tablespoons champagne vinegar
  • 2 tablespoons whole grain mustard
  • 2 tablespoons honey
  • ó cup olive oil
  • Sea salt and freshly
  • ground pepper
  • Spinach
  • Hard boiled egg
  • Pistachios

In a pot of boiling salted water, blanch asparagus for 5-8 minutes, until just tender. Transfer to a

cold-water bath.

In a small bowl, mix vinegar, mustard and honey.Slowly add oil and mix until blended. Depending

on your preference, you can add more vinegar.Season to taste with salt and pepper and drizzle

with vinaigrette.Add chopped boiled egg and pistachio’s.

Makes 12 servings.

Tips: The asparagus can also be grilled over mediumheat for 2 minutes on each side, or until just tender. * This is what I did.

If white asparagus is not available, use all green.

Leave a Comment

Filed under Entrée

Tagged as , , , , , , ,

June 21, 2012 · 4:19 pm

Baby Kale Salad With Fresh Corn, Black Bean and Cauliflower

Baby Kale Salad With Fresh Corn, Black Bean and Cauliflower

Yes it a “salad” but not just any old boring salad, this salad if full of flavor and awesome nutritional ingredients. It’s so delicious that you wont think twice that your eating a salad for dinner.

Salad 101:

  1. Skip the ice burg lettuce, it has very little or no nutritional value and has no flavor. Go for the real greens “Spinach (my #1 go to salad), Arugula, Baby Kale, Mixed Greens, Baby Swiss Chard, Red Leaf lettuce ect”.
  2.  Avoid high calorie dressings. Don’t drown your salad with ranch dressing. Make your own dressings, cheap to do and easy. Or just lightly jazz it up with some balsamic and olive.
  3.  Mix it up. Experiment with different ingredients and don’t hesitant to add fruits or nuts to your salad.
  4. Avoid cheese, croutons, or bacon bit, all these unhealthy adds on will turn your healthy meal into a diet disaster.

Ingredients:

  • Baby kale
  • 2 white corn (go to your nearest corn field and then run off with two) haha jk
  • ½ onion diced
  • ½ tomato
  • ½ cauliflower
  • ½ cup of shred carrots
  • ½ black bean (cooked prior an store in refrigerator)
  • Pinch of salt and pepper. Add you favorite combination of spices for stir fry  (oregano,red pepper flakes, paprika, cumin,ect)

First let the onion and tomato cook with olive oil. Lets them caramelize and flavors seep out.  Add the rest of the ingredients and let cook thoroughly. Mix in with your fresh kale and now your have an all around amazing salad. 

2 Comments

Filed under Entrée

Tagged as , , , , , , , ,

June 9, 2012 · 4:00 pm

Mini Beach Workout And Quinoa Salad With Tahini Dressing

Beach for a day! Woot Woot!I love laying out on the beach and reading a good book or take a nice little nap ( I could fall literally fall asleep within minute of laying out). Its always a good idea to take a small ice chest full of fresh fruit,water, healthy food, and anything else you might want to eat . Not only are you saving $ by taking your own food but you guarantee yourself eating a healthy clean meal.Since I went on a weekday I decided to take my yoga mat and try to workout. The only problem I had was when I got there I realized I had forgotten my workout bottoms so I had to workout in the short I wore there. Not too bad but I was breaking a sweat for sure when I was done. It was fun and I didn’t feel as guilty for being a beach bum after I was done because I got some type of workout in.

Mini Beach Workout:

  • Stretch
  • Regular Push-Ups X15
  • Wide-Arm Push-Up X15
  • 45 Second Planks on Elbows X3 with 15 second rest
  • Super Man 15 X 3 with 15 second rest
  • Flutter Kicks 25 X 3 15 second rest
  • Leg Raises 25 X 3 15 second rest
  • Run into water! Or pass out and take a nap.

Super Fast Quinoa Salad with Tahini Dressing:

Ingredients
  • 1/2 cup Quinoa
  • 1 cup Water
  • 1/2 teaspoon fine Sea Salt
  • 1 Capsicum – chopped
  • 1 Cucumber – chopped
  • 1/2 red onion, chopped
  • 1/2 tomato
  • Tahini Dressing
  • 1 clove Garlic – smashed and chopped
  • 3 tablespoon Tahini
  • Zest of half Lemon
  • 3 tablespoon fresh Lemon Juice
  • 2 tablespoons Olive Oil
  • 1 tablespoons Hot Water
  • 1/2 teaspoon fine Sea Salt
Method
  1. Rinse the quinoa in a fine-meshed strainer. In a small pot, heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluff up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain the quinoa in the strainer for any extra water and set aside.
  2. While the quinoa is cooking make the dressing. Mix together all ingredients until smooth. Add a little more hot water to thin the dressing if needed.
  3. Toss the cooked quinoa, cucumber, capsicum, onion,tomato and half of the dressing. Add more dressing if you like and season with more salt to taste.

source: JustAsDelish

PS: Only spent $15 dollar the whole day (on gas).

 

2 Comments

Filed under Entrée, Workout

· 3:41 pm

Cucumber Mint Water With A Zest Of Lemon

This is one of the most natural refreshing drinks ever!! During these hot summer days we tend to lean toward drinks that will satisfy and quench our thirst but steer clear from sugary beverages that advertises to be “natural”.Most sweeten ice teas and lemonade are jam packed with up to 40 gram of refined sugar . So grab a pitcher,a pinch of mint, chop up some cucumber,zest a lemon and enjoy some refreshing healthy water.

Cucumbers contain vitamin C and caffeic acid, two antioxidant nutrients that can help protect the skin from sun damage. Vitamin C boosts collagen and elastin, which helps keep skin looking vibrant while caffeic acid protects skin cells from UV radiation. Cucumbers also have natural anti-inflammatory properties and help to prevent water retention. Cucumbers also contain silica, an essential component of healthy connective tissue.

Ingredients:

  • Mint
  • Water
  • Cucumber
  • Zest of a lemon

For dinner I wanted to make something light and easy to make so I cooked  up a veggie omelet under a bed of fresh baby spinach (spinach is not in picture).

  • Egg Whites= Protein
  • Veggies= Low Carb
  • Avocado=Fat (good fat)

Egg White Omelet:

  • 4 Egg Whites
  • Diced Onion
  • Mushroom
  • Diced Yellow Squash
  • Topped Off With Avocado
  • Fresh Baby Spinach

Leave a Comment

Filed under Entrée, Getting Juiced

Tagged as , , , , , , , ,

June 8, 2012 · 8:22 pm

Mexican Pizza With A Spicy Cabbage Salad

I love this pizza. Its so yummy that you can’t even tell its healthy and its also a nice twist to regular traditional pizza.You can’t go wrong with this combination (Pizza +Mexican)and you could always modify ingredients to your liking.

Ingredients:

Refried white beans :

  • 1 cup beans ( or kidney beans/black beans ) * Dont use can beans , cook bean night before.
  • 1 red onion,chopped
  • 2-3 garlic cloves, minced (or as per your taste)
  • 1 tomato,chopped
  • 1-2 green pablano chilles/green chillies, sliced thinly (or as per taste)
  • Salt to taste
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon chipotle powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne, optional

2. Cheddar & Mozzarella Veggie Cheese * Use in moderation

3.Honey Whole Wheat Pizza Crust

4. Cilantro

Directions:

  1. Spread refried bean evenly on your already baked honey whole wheat pizza crust.
  2. Sprinkle your cheese and a few pieces of cilantro on top of your pizza.
  3. Bake at 350 for a 5 minutes or so until cheese is melted.
  4. After Top off with spicy cabbage.
  5. Eat!

Spicy Cabbage:

  • 1/2 Cabbage chopped up
  • 2 Avocados
  • Lemon juice, 3-4 lemons
  • green onion
  • Serranos chiles diced
  • 1-2 Diced Tomato

Leave a Comment

Filed under Entrée

Tagged as , , , , , , , ,

· 8:20 pm

Honey Whole Wheat Pizza Dough

This is the healthiest and most delicious pizza crust recipe Iv’e ever had. It so easy to make and require very little ingredient so there is no need to go buy a whole list of different ingredient. You could get yeast packets for pizza at practically ever grocery store. So next time your thinking of making pizza for a group friends, woo them with this awesome healthy recipe. This dough is perfect for any type of pizza.

I like to be silly when I cook and it’s something I enjoy doing so it’s always fun. First, I start with a few yoga moves such as Warrior I , just to stretch my body because cooking can get pretty intense :)

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 2 cups whole wheat flour
  • 1/4 cup wheat germ
  • 1 teaspoon salt
  • 1 tablespoon honey

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  3. In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
  4. Roll dough on a floured pizza pan and poke a few holes in it with a fork.
  5. Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.
Source: Allrecipes.com
PS: Tossing your dough is the best way to get even crust and its fun. Be careful!

Leave a Comment

Filed under Entrée

Tagged as , , , , , , , , , , , ,

May 31, 2012 · 4:01 pm

Healthy Veggies Stir Fry With Buckwheat Noodles

Soba buckwheat noodles remind me of Top Ramen noodles but healthier.This is a fast and easy to make asian tasting stir fry. I would of wanted to incorporate more veggies such as as celery, cabbage, edamame and shiitake mushrooms but I wasn’t willing to make the drive to the grocery store so I used what I had and it came out delicious. You could serve this cold or hot.

Ingredients

  • 8 ounces soba noodles
  • 1/2 cup Braggs amino acids (or low sodium soy sauce)
  • 1 teaspoon sesame oil
  • 2 tablespoons olive oil
  • 2 tablespoons rice wine vinegar
  • 1 1/2 teaspoon red pepper flakes
  • 1 bunch green onions, chopped
  • 3/4 cup chopped cilantro
  • 1 cup of broccoli
  • 1 cup of bean sprouts
  • 3 whole carrots, shredded with vegetable peeler
  • 2 cups shelled edamame, steamed
  • 1/2 cup toasted sesame seeds
  • Optional ingredients for extra flavor
    • one lime, juiced
    • 1 jalapeño, finely chopped
    • peanut butter!

Leave a Comment

Filed under Entrée

Tagged as , , , , , , ,