Sunday's Recipes

Cannellini Beans and Shrimp

2020-08-20T11:08:00.001-07:00

The other day, my friend and co-worker mentioned to me over the phone that she was eating a delicious white beans and shrimp stew. I complained that I did not receive my share of it and it was wrong of her to tease me. She laughed. We ended the conversation. My mind started racing. Why don't I prepare my own? I can figure out the rest. So I did. I went to the store and bought 2 cans of Cannellini beans, instead of white beans, and a bag of large uncooked, peeled and deveined shrimp. The rest I had at home. It is delicious and easy to prepare. It takes no time at all to prepare it and it fills you up in a nice way; not in an I-am-stuffed-and-can't-sleep way.

The Ingredients:

2 cans of Cannellini beans

2 lbs of large, uncooked, peeled and deveined shrimp

1/2 sweet onion - chopped

1 can of crushed tomatoes or 2 fresh, ripe Roma tomatoes (not always easy to find)

3 cloves of garlic - sliced

1 cup of broth (seafood. chicken or vegetable) - optional in case you want it less solid

dash of white wine

cilantro or parsley

seasoning: salt, pepper, and smoked paprika

extra virgin olive oil

How to:

Sautee the onions in olive oil at a low heat. Add garlic and sautee some more. Add the tomatoes, let it cook for 2 minutes. Add the shrimp and let it cook until it turns pink. (Don't over cook the shrimp.) Splash the white wine over it. Add broth if you choose to do so. Add the seasoning, and lastly, add the beans. Let it cook in low heat, so the flavors get all incorporated.

I serve it over basmati rice and with cilantro leaves on top. Sometimes I add a little lime juice and olive oil on top as well. Enjoy!

Pepperoni Pizza

2020-08-20T10:45:00.005-07:00

I am reluctant about following recipes faithfully. Both my grandmother and my mother, my mentors, never did. They said there was always room for improvisation and then they would add personal touches to any recipe. So when people say that baking recipes are sacred and must be followed exactly, I know it is not true since that are infinite recipes for the same type of cake with different fat:flour:egg ratios. With that being said, I decided to follow a pizza recipe I recently read about in the New York Times Magazine. The picture and the description of the dish enticed me. I bought all the ingredients, measured every ingredient and followed each step. I must confess I was tempted to diverge from it few times, but I didn't and the end result was great!

I am not a pepperoni pizza fan because it gives me heart burn, but high quality, natural, uncured pepperoni did not cause me any discomfort. It added an amazing taste to the pizza just as described in the article from the NYT Magazine.

I am going to post the link to the recipe and you can check it for yourself. I did not make any changes to it. I get no credit for this one. All I want is to share this recipe. here it is:
https://cooking.nytimes.com/recipes/1019335-pan-pizza?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=0

Now the pictures I took of mine:

Falafel

2020-08-05T17:27:00.000-07:00

Falafel

I recently revived my interest in Middle Eastern foods. Hummus has always been present as a snack in many occasions, but other wonderful flavors have been absent from my life for a long time. I love tabbouleh, baba ganoush, yoghurt cucumber sauce, and falafel, to name a few. I then decided to make my own falafel. I searched for online recipes and combined a couple of them. I will write this one in English and in Portuguese, since many of my Brazilian friends asked for it.

Important note 1: make sure to use dry garbanzo beans; not canned.

Nota importante 1: use o grão-de-bico seco; não use de lata.

Important note 2: soak de garbanzo beans for at least 12 hours

Nota importante 2: deixe o grão-de-bico de molho em agua (coberto) por 12 horas (min)

Ingredients/Ingredientes:

2 cups of soaked, drained garbanzo beans 2 copos de grão-de-bico escorridos

1 cup of parsley 1 copo de salsinha verde

1/2 cup cilantro (or more parsley) 1/2 copo coentro (ou mais salsinha)

6 green onion stalks 6 cebolinhas verdes

5-6 mint leaves 5-6 folhas de hortelã

3 garlic cloves 3 dentes de alho

1 tsp ground cumin 1 colherzinha de chá de cominho moído

1/2 tsp ground coriander 1 colherzinha de chá de semente de coentro

(moído)

1 tsp salt 1 colherzinha de chá de sal

1/2 tsp baking powder (optional) 1/2 colherzinha de chá de fermento em pó

4 tsp flour 4 colherzinhas de chá de farinha de trigo

5 tbsp water 5 colheres de sobremesa de água

How to do it/Modo de fazer:

Put all the ingredients in the food processor. (I believe it can work with a blender as well, but be careful to not over do it.) Pulse for 2 - 3 minutes. Use a spatula to make sure it all gets processed evenly. Pulse again. It should all be well blended and the chick peas should be like very, very small grains. Scoop up the mixture and form the balls. Place them on parchment paper on a cookie sheet and cover with plastic or another sheet of parchment. Put them in the refrigerator to rest for 30 minutes. Fry them in small batches in medium high oil - I used safflower oil - until browned. Flip them with a spoon or fork to make sure it cooks all around. Drain them on paper towel. Serve them while hot.

I served mine with a yogurt sauce: simply mix plain Greek yogurt with few chopped mint leaves, lime juice, salt and extra-virgem olive oil. Delicious.

Ponha todos os ingredientes num processador de alimentos por 2 - 3 minutos. (Pode-se usar um liquidificador também, mas cuidado para não triturar demais.) Use uma espátula para garantir que a massa seja processada igualmente. Bata um pouco mais até tudo ficar bem triturado. Use uma colher de sobremesa e forme as bolinhas do falafel. Coloque as bolinhas sobre um papel manteiga numa forma rasa de biscoito e cubra com plástico ou papel manteiga. Coloque na geladeira por 30 minutos para descansar. Frite em óleo quente (não pelando) aos poucos, mexendo com um garfo ou colher para virá-los para que fritem igualmente, até ficarem numa cor dourada escura. Eu usei um óleo de cártamo (traduzido pelo Google). Pode-se user óleo de côco também. Parece ser uma opção saudável. Deixe escorrer o falafel no papel toalha. Sirva ainda quentinho! Eu servi o meu com um molhinho de yogurt: misture o yogurt Grego sem sabor com folhinhas de hortelã picadinhas, um pouco de sumo de limão, sal e azeite de oliva extra virgem. Uma delícia!

Vegan Ice Cream ... No sugar added!

2020-07-11T12:14:00.002-07:00

I got the idea of a vegan ice cream from Jay. He had participated in my series, Whatcha Got?, on YouTube. Since I don't eat sugar (added), he made the ice cream without it, and I was amazed about how sweet and delicious it tasted. Lately, we've been all stuck at home in quarentine, so to stay in contact with my stepsons, we have decided to Zoom every other Saturday. The underlined theme of our Zoom chats is food based and each time one of us choose the dish. Ice cream was my choice as it is getting harder to get near the oven in the New Orleans summer with the temperature at 94 degrees Farenheit.

You can use a regular blender or an inverted one. I used the inverted one.

Ingredients:

2 - 3 very ripe, frozen bananas (put in a bag and freeze ahead of time)

1-2 full tbsp of NuttZo or any other nut butter you like

1/4 cup of almond milk or any other non-dairy milk you like

1 ripe, baked banana (optional - it makes it sweeter)

1 tsp of pure cocoa

Use the inverted blender to mash it all together, and put it back in the freezer. Remove it when ready to serve!

Options:

Add frozen berries instead of cocoa. Use a milder nut butter for this one.

Add coconut flakes on top.

Garnish with mint leaves.

I don't know...make up stuff!

Pãezinhos de Leite

2020-05-16T17:23:00.000-07:00

It is hard to translate some terms from Portuguese to English. This is one example. These little round bread rolls are not exactly rolls, are not exactly quite like brioche, and are not really pistolettes either. The title, Pãezinhos de Leite, if translated, would be Little Milk Bread Rolls. It doesn't really roll off my tongue. So what are they? They are at best a distant brioche cousin, but a lot easier to make. Let's go with that shall we?

I truly enjoy kneading dough. It is a very calming action that feels very good. After about 6 minutes kneading, the dough becomes more elastic and very soft to the touch.

Yes, we are all locked up at home these days. Many of us began watching food videos, and making bread has become so popular right now that there's been a shortage of flour and a shortage of dry yeast at the grocery stores. I am lucky I had both at home. I could also make my own yeast if I needed to, but that is another story. I am just mentioning it because it simply reflects how much I like making bread.

The recipe!

First stage:

1 cup sifted flour

1 tsp dry yeast

1 tbsp sugar (helps rise the dough, but not needed)

1/4 tsp salt

1/2 cup lightly warmed milk

4 tbsps butter (melted)

1 egg

Place all dry ingredients in a glass bowl. Beat the eggs with a fork, add the melted butter and the milk, beating them for a minute or so. Pour the wet ingredients in the bowl with the dry ingredients, and mix them with a fork. It will be very wet. Leave it to rest for 45 minutes. Cover with cling wrap and a dish towel.

Second stage:

2/3 cup of sifted flour

1 egg yolk (egg wash)

After the 45 minutes have passed, put the dough over a floured surface. (Use the flour from the 2/3 cup that was set aside.) Sprinkle some of the flour over the dough as you knead it. Use a bread spatula to scrape it from the surface from time to time. It is sticky at first, but after adding the 2/3 cups of flour, it will not stick to the hands anymore. Do not add any more flour than the 2/3 cups. Knead it until it gets elastic and soft.

Shape it as a ball and place it in a glass bowl again. Cover it with a dish towel and the same cling wrap over the towel in a loose fit. Let it rise for 1 hour and 45 minutes. It will double the size.

Place the dough on a lightly floured surface. Create a rectangle and split it in 6 sections. Make the rolls with each and put them on a greased cast iron pan or a greased cookie sheet. Cover them again with the dish towel while the oven heats up to 375 degrees F (about 10 minutes more).

Beat the egg yolk with a fork until it gets smooth. Brush each of the rolls with it. Put them in the oven - on the top third rack - for 20 minutes or until it gets golden on top. Wait for it to cool off some before eating it! Enjoy!

I made sandwiches with mine!

Just Like Greek Yogurt

2020-02-02T16:18:00.003-08:00

I have been eating Greek yogurt with fresh fruit in the mornings for a few years now. My favorite is the plain, whole milk Fage yogurt. But it bothered me that I was buying about 2 - 3 large plastic containers every week and they were not being recycled since New Orleans reduced the recycling program for the city. I decided to make my own yogurt. My grandmother used to make her own yogurt, why couldn't I? I investigated about how to make it to Greek type yogurt, and found out that if I could strain the yogurt it would get thick just like the Greek yogurt. I needed a starter, so I used a store bought, plain, whole milk yogurt. It is important to find a yogurt with the live cultures that actually turn the milk into yogurt and avoid all the artificial ingredients.

Here, I will share how I do it, step-by-step, with photos.

You will need:

1 gallon of whole, organic milk (NOT ultra pasteurized)
1 cup of yogurt
1 thermometer

Place the milk in the pot and let it simmer in very low heat.

Check the thermometer. Turn the heat off when the milk gets to 180° F.
Let it cool off to 110° F.

The thermometer here was already going down from 180°F.

When milk reaches the right temperature, strain the milk fat and mix the milk with the yogurt. (You may use the milk fat for other recipes or to make butter if you collect plenty of it.)

Place the mixture in a glass jar and close the lid. It should be kept in a warm environment (at about 110°F) for the live cultures to reproduce, forming the yogurt. I use a crockpot in the "warm" setting. I leave it there for about 8 - 10 hrs. (overnight)

After time is up, I put the jar in the refrigerator for at least three hours. It can be left there for longer. Now it is time to pour the yogurt into a thin, cotton cloth to drain the excess liquid (whey), thus thickening to Greek texture. I keep it wrapped in the cloth for few hours. Once it reaches the right texture, I place it in jars and put them back in the refrigerator.



It tastes just like a Greek yogurt!

Vegan Cake

2020-01-13T14:40:00.003-08:00

  Vegan Cake



My adventures in the food world took a different path in the last few months, and instead of coming up with recipes of my own, I started recording in video other people's cooking and posted the videos on YouTube. The name of the show is Whatcha Got? and I have posted 10 episodes with improvised dinners that people put together in the middle of the week with whatever is found in the fridge, leftovers, and stuff from the pantry. See link below (The link is for Episode 1):

  https://www.youtube.com/watch?v=znd0LLXRN0I

I was having fun learning from other people. My "creative juices" had been dormant and I was not coming up with anything new myself to post here. That was until yesterday when I had a jolt of new energy in the kitchen. Our dear friend, Jay, is moving to Houston and we decided to have a small farewell during our volleyball game. I decided to make a vegan cake for Jay. He is also in one of my YouTube shows cooking an amazing vegan curry.

I had never made this type of cake before and I did not look for recipes online. I had seen enough videos with cooking tips and knew that there were some substitutions I could try in replacing the animal products. I was really excited with the idea of creating this recipe. The result was a fluffy, moist, and delicious cake. Ask Jay!

Ingredients:

Set oven to 350⁰F.

1/2 cup coconut oil (solid state)
3/4 cup sugar (can be replaced by coconut sugar)
1 mashed banana
2 tbsp peanut butter (creamy) - optional
2 cups flour
1 tsp baking soda
1 tbsp baking powder
a pinch of salt
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp coca powder (100% cocoa)
1 cup unsweetened almond milk
1 cup of roasted pecan pieces (chopped)
the liquid from 1 can of garbanzo beans (use the garbanzo beans in another recipe...)
2 tbsp of raspberry jam ( good quality type)

How to:

Using a standing mixer, mix well the coconut oil with the sugar. Add the mashed banana and the peanut butter. Mix well.
In a separate bowl, sift the flour and the dry ingredients.
Add the dry ingredients to the wet ones. Add the almond milk. Mix in low speed for 1 minute.
Beat the liquid from the garbanzo beans as if they were egg whites. It will get just as fluffy. Add to the batter, mixing gently. Add 2/3 of the pecans to the batter. Mix gently.

Pour the batter in a pre-greased and floured cake pan. Place it in the oven. After about 20 - 25 minutes, increase the temperature to 375⁰F. Check with a toothpick, if it comes out clean the cake is done.

Remove the pan from the oven and let it cool off a bit. meanwhile, put the raspberry jam and a couple of tbsp of water in a small pan. Let it simmer until it thickens a little again. Flip the cake.
Using a toothpick, prick the top of the cake while pouring the raspberry jam over it. It will allow the jam to penetrate the cake and make it moist. Sprinkle the pecans on top.
Share! Enjoy!

Zero Carbs Mania in Pancake

2019-03-09T12:12:00.000-08:00

Some of the diet fads promote great challenges that lead to culinary discoveries. In an attempt to go zero carbs, or realistic speaking, extremely low carbs diet, I became even more obsessed with carbs. I have always loved French baguettes with butter since I was little. When I moved to the US, I tasted pancakes, American style, for the first time and fell in love with them. So how on earth would I try to live without them?

It is amazing the amount of articles that can be found online about miracle diet solutions and pseudo scientific researches about the perfect diet we should follow. They seem to ignore that there are different peoples with different diets all over the world. Different climates and environments present to their populations different foods. These articles also seem to ignore that there is a vast population in the world that would be happy to just get some food - carbs or not would not matter.

People have lived long, healthy lives eating different types of foods. The bottom line for me is to enjoy what you eat. As someone who loves to cook, I also like to put myself in situations of challenge, and contradicting my previous statement, I love the fact that food travel more easily now than ever before, giving us opportunities to taste fruits or vegetables from far away places. I am also lucky I can afford many of them.

So, back to the matter of pancakes, I tried to find a recipe to pancakes made with some flour that present the littlest possible amount of carbs. The name of it made my family have a great time making fun of me, but the truth of it is that it worked! I used TigerNut Flour! It can be found at health food stores or online.

Here's the deal:

2 eggs
4 tbsp of TigerNut flour
1 tsp of Psyllium powder
pinch of salt
2 tbsp of cottage cheese (whole milk)

Beat the eggs well. Add the rest of the ingredients and mix them with a wooden spoon until evenly mixed. (Don't over do it.) Let it rest for 10 minutes.
Heat up the pan (I use cast iron pans) and add butter to it. Make the pancakes like you would any pancakes, except that I put the pan over a low heat after the butter had melted and browned a little. I flipped once. I ate it with butter on top and blueberries. I did not put syrup this time, but it would be perfect with it.

Ginger Molasses Cookies

2016-02-10T16:35:00.001-08:00

This past Christmas I became nostalgic and baked cookies: ginger molasses cookies. When I lived in New York and worked at a small coffee shop in SoHo, I became a fan of the ginger molasses cookies they made. It was also my son's favorite. For a while, I tried to find a recipe that would match it, but I was not successful. Then I did. I found a golden recipe. Browsing through sites, I found the recipe in Smitten Kitchen's blog, who revealed that the recipe was from yet another source which I believe is Sweet Melissa Baking Book. I made the dough the night before and the next day, the consistency of the dough was perfect.
I did follow the recipe with almost no modifications. It was delicious!

Ginger Molasses Cookies

Ingredients:

2 1/3 cups all-purpose flour

2 teaspoons baking soda

a pinch of sea salt

3 teaspoons ground ginger

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon ground white pepper

2 sticks of butter, at room temperature (I did not have unsalted butter...)

1/2 cup granulated sugar

1/2 cup light brown sugar

1 large egg

1/3 cup unsulphured molasses (found at natural food stores)

How to make them:

In a medium bowl, whisk together the sifted flour, baking soda, salt and spices.

In a large bowl, beat butter and sugars together until soft and creamy for about three minutes on medium. Add egg and molasses and beat until combined.

When adding the dry ingredients to the butter-sugar mix, I simply folded them with a wooden spoon until combined.

Transfer your cookie dough to plastic wrap. Chill in fridge for at least two hours until firm.I left mine in the fridge overnight.

Preheat oven to 350°F (180°C). Roll dough into 1-inch balls, or use a small melon baller.
Spread them at least two inches apart on baking sheets that have either been greased or lined with parchment paper.

Bake for 10 to 12 minutes. Transfer them to a cooling rack. Cool cookies completely before packing up.The longer the cookies stay out, the crispier they will get. They get chewier when in a cookie jar.

Sprinkle them with a little sugar when they are cool. Delicious!

Paleo Cookies?

2015-02-01T10:43:00.000-08:00

I don't know if these are truly Paleo or not, but they are the best cookies I have ever had. Cavemen were missing out on something if they were not to approve of them.
In search for a Paleo friendly cookie recipe, I stumbled upon a peanut butter cookie filled with chocolate, by Carolyn Ketchum.
What's not to like? Well, peanuts are not Paleo. Darn. Ok, how can I make it Paleoish?

Substitute peanut butter with crunchy walnut butter and crunchy pecan/cashew butter combo. Check!
Substitute sugar with raw coconut crystals. I was told butter is ok. I don't know about vanilla, but I put it in anyway. Eggs are ok. Check. Dark chocolate pieces. IF DARK CHOCOLATE IS NOT OK, THEN CAVEMEN CAN GO GATHER FRUIT AND LEAVE ME ALONE!

I am not doing the Paleo diet, but some in the household are and I just wanted them to have a healthy, fun taste when the craving hit.

Ingredients:

1 1/2 cups almond flour

1 tsp baking powder

1/4 tsp sea salt

1/2 cup crunchy raw walnut butter and 1/4 cup crunchy pecan/cashew butter

6 tbsp butter, softened

1/2 cup coconut crystals

1 large egg, room temperature

1 tsp vanilla extract

Dark chocolate (good quality, please!) broken into pieces.

Oven at 325˚F.

Line two baking sheets with unbleached baking paper.

In a medium bowl, whisk together the almond flour, baking powder and salt.

In a large bowl, beat together the walnut and the pecan/cashew butters with butter until smooth.

Beat in coconut crystals, then beat in egg and vanilla extract until well combined. Beat in almond flour mixture until well combined.

Using a small cookie scoop, place a scoop of dough on the baking paper, 1 inch apart. place the pieces of chocolate in the center and push it in a little. Cover the chocolate with a small portion of the cookie dough in order to keep the chocolate covered.

Bake 12 to 14 minutes, until just beginning to brown around the edges. Remove and let cool on cookie rack.

Turkey Chili with Dark Beer and Dark Chocolate

2014-11-26T08:35:00.002-08:00

Yes, you've read it correctly! This chili has an amazing texture. It is colorful, playful, and fantastic. There are plenty recipes online for you to choose from. Mine is an adaptation of some of them put together.
I prepared it the night before I served. It tasted even better the next day.

Chili with toppings

Ingredients:

2.5 lbs ground turkey meat
1.5 lb of chicken thighs cut in very small pieces
1/4 c chili powder
2 tbsp whole cumin seeds
1 tsp cayenne pepper
1/2 tbsp ground cinnamon
2 tsp dried oregano
2 bay leaves
2 tsp dark brown sugar
1 tsp ground black pepper
2 tbsp sea salt
olive oil
3 sweet onions (chopped)
5 celery stalks (chopped)
6 garlic cloves (chopped)
2 - 3 jalapeno peppers (mostly seeded and chopped)
3 - 4 cups of chicken broth
2 12-ounce bottles of Negro Modelo
2 tbsp tomato paste
1 28-ounce can crushed tomatoes
2 ounces (or half tablet) of dark Lindt chocolate or any you like (chopped)
3 tbsp of masa harina (I bought Maseca and it worked well)
chopped herbs:
1/2 cup cilantro
1/2 cup flat parsley

Garnish:
chopped green onions
grated cheddar cheese
sour cream
sliced avocado
lime wedges

Put all the spices, chili, cumin, cayenne, cinnamon, oregano, bay leaves, and dark sugar in a bowl and set aside. Season the turkey and the chicken meats with salt and black pepper. In a heavy dutch oven pan (or cast iron), heat up a dash of olive oil and sauté them until brown. When done, remove them from the pan and place them in a crock pot. Keep the crock pot warm.
Using the same pan, sauté the onions and the celery until soft and light brown. Add garlic and jalapeños. Sauté them in medium-low heat until browned.
Add the dry spices. Mix them and add the beer. Let them simmer for a couple of minutes then add the tomato paste, the crushed tomatoes and the chicken broth. Mix them well and let it simmer for 3-4 minutes.
Add the chocolate pieces. Cook for 1 minute. Dissolve the masa marina in a cup with a couple of tbsp of water, then add to the pan. Mix the meat with the sauce and put them back in the crock pot. Let it simmer in low heat for 4 - 6 hours. Mix it a couple of times.
Remove bay leaves, add the fresh herbs, and cook for 2 more minutes. Add salt if needed.
Serve with the options of garnish you like.

Pancake in The Fall

2014-10-26T12:38:00.000-07:00

I love pancakes in the fall! But I stopped eating sugar or any sweetener. How can I eat pancakes without maple syrup? I found the answer online while looking for new ideas. This pancake is made with olive oil, sea salt, and orange zest. It is the fluffiest pancake I have ever tasted. There's one small cheating aspect of my no-sugar diet that is betrayed by this recipe. Few pieces of very dark chocolate are part of it. The amount of sugar in it is so small that it does not even count in my mind. See if you agree. Try it, and let me know.
I found this recipe online at Food52.com. The recipe below is a modified version of the original one. Also, in the original one, canola oil is used to grease the skillet. I am not too crazy about canola oil, and I love the butter flavor. I made one pancake with the canola oil, and another with butter. I prefer butter. I used very little butter, so it would not mask the olive oil. You choose.

Pancake with Olive Oil and Dark Chocolate

1 1/2 cups all purpose flour

1/2 cup cornstarch

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 cup of whole milk mixed with 1 cup of Greek yogurt

3 tablespoons extra virgin olive oil

1 large egg, beaten

canola oil, for frying

Lindt (my favorite) dark chocolate chopped into small pieces (1/2 cup)

1 tablespoon crushed sea salt

good Spanish extra virgin olive oil for serving

orange zest, for serving

chopped pecans (1/2 cup)

canola oil or butter for greasing the skillet

In a medium bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt. In a small bowl, combine the milk-Greek yogurt mixture, 3 tablespoons of olive oil, and the beaten egg. Pour the liquid ingredients into the dry ingredients and whisk a few times, so that the items are just combined, but some lumps remain.

Heat a large skillet over medium-low heat. Add a teaspoon of canola oil and heat it a little. You may prefer butter, but it may burn too fast. Pour 1/4 cup of batter into the center of the pan. Scatter some of the of chocolate pieces over the pancake, then top that with a small pinch of crushed sea salt. Another option is to use the Lindt Sea Salt Dark Chocolate bar chopped in small pieces. You wouldn't need to add the salt then. Add the chopped pecans.

Cook until hollow bubbles appear around the top of the pancake and the edge looks good and crispy. Flip, and cook until the bottom is evenly browned. Repeat this step, one pancake at a time, adding more oil or butter as necessary, until all the batter has been used.

Serve the pancakes with a drizzle of good olive oil instead of butter and syrup and some freshly grated orange zest.

If you are into a no sugar diet, be aware that in adding the chocolate pieces, you are adding about 5 grams of sugar (equals 1 square of the bar or 10 grams) per pancake.

Delicious.

"Empadinhas" or Savory Little Pies

2014-08-08T16:18:00.002-07:00

Just came back from Brazil with a lingering feeling of Brazilian flavors in my mouth. Salgadinhos are very common and very popular in Brazil as tapas are in some regions of Spain. They are bite size savory foods that are present in bars, parties, wedding receptions, and as fun snacks at home. Coxinha de galinha is a dough filled with chicken, and fried or baked; pastel, a lighter, fluffier version of an empanada, comes filled with either minced meat, cheese, chicken, or shrimp, or any other variations people may have chosen; croquetes are meat rolls that are either fried or baked; and empadinhas, are little pies filled with either cheese, chicken, shrimp, minced meat, hearts of palm, or any combination of similar items. They are filling. They go well with a cold beer. They are fun and easy to make. I am sharing two types of empadinha recipes. The recipe for the dough is the same; only the filling will change.

Empadinhas de Queijo e Empadinhas de Galinha

Dough: (Enough for 12 of each flavor.)

2 1/2 cups of sifted flour
1 stick of very cold butter
1 pinch of salt
1 - 2 egg yolks
1 tbsp of cold coconut oil
1/4 cup of cold water

Using a fork, mix the egg yolk in the flour. Add the salt. Cut the butter in small pieces and add to the flour. Add the coconut oil. Using a pastry blender, work the butter and the oil into the flour until it is well blended. It will look coarse.

If the butter starts to melt, put all back in the fridge. The idea is to leave some pieces of butter in the dough, so when it goes in the oven, the moisture from the melting butter creates a pocket of hot air, lifting the flour, as in pastry dough, layering it. So I was taught. Add the cold water, and with the tips of your finger, bring the dough together. Do not work it hard. The egg yolk is optional, but it does add some flavor and a little sturdiness to the pie after it is baked, or it may crumble...which I don't oppose. I like when it crumbles too...
Put the dough in the fridge for 2 hours.

Cheese Filling:

3 eggs
1/4 cup of whole milk
1 cup of shredded, good quality Parmesan cheese

Put it all in the blender. The filling is ready. You may add dried herbs if you like, such as oregano, or at the end, after baking it, you may add a basil leaf on top. I do not add salt to the mixture because the cheese is already salty enough.

How to Prepare the Pies: (Oven at 350˚F)

Smear little muffin tins with butter. Get a small spoon of the dough, roll it slightly in your hand, press it to make a circle and cover the bottom and sides of the tins with it. Pour the filling on each, and put them in the oven until the tops are golden. Let them cool off a little before removing them from the tin. Serve them on a pretty platter with some basil leaves around them. Like I mentioned before, they go really well with a cold beer...

Chicken Filling:

2 1/2 cups of shredded cooked chicken
Note: I buy a nice rotisserie chicken at my local grocery store and shred it.
1/2 sweet onion (chopped)
1 garlic cloves (chopped)
1 peeled, ripe tomato cut in small pieces or 2 small spoons of canned diced tomatoes
1 pinch of salt
parsley, green onions, and thyme as you like
1/2 cup of frozen small peas
1 cup of chicken broth
2 tbsp of flour
1 egg yolk mixed with 1 tsp of olive oil (You will need a brush.)

Sauté the onions until golden. Add the garlic and sauté some more. Add the tomatoes. Lower the heat and cover, simmering for a couple of minutes. Add the chicken. Mix them well with a wooden spoon. Add 1/2 of cup of the broth to it, and cover for one minute. Add the peas. Cover and cook for another minute. Dissolve the flour in the remaining broth and add to it. It will thicken it all. Season with the herbs if you like. Cook for another minute and let it rest. Do not fill the pies with it while hot. Let it get to room temperature first.

Smear butter in the tins and cover the bottom and sides with the dough, just like it was done for the cheese pies. Fill each with the chicken mixture.
Make small rolls with the dough in your hand and press them creating little rounds to cover the pie.
Paint the top with the egg-oil mixture, and put them in the oven until the tops get golden.
Wait for them to cool off a little before removing them from the shells. Serve them while warm...

Empadinhas de Galinha

Empadinhas de Queijo

Cappuccino at Home

2014-06-13T07:18:00.000-07:00

Since I have decided to take a break from sugar, I have had to discover ways to continue enjoying some of my small pleasures (or addictions?) such as my morning coffee.

I refuse to pay a fortune for a cappuccino/espresso machine. I use my French press for my coffee which makes my coffee as strong and pleasant as I desire; but how do I add that thick foam on top?

Whole milk in the cup and French press coffee maker.

Using my hand held blender, I realized I can simply whisk the cold, whole milk in my coffee mug, creating a thick foam.

Hand held blender.

I put the mug in the sink in case the milk splashed.

Then I put the mug in the microwave for 20 seconds to heat up the milk. It also hardens the foam.

Last, I pour the coffee, and it is done.

Unbelievably easy, delicious, and not expensive! Try it.

The foam stays pretty thick!

My perfect breakfast: Cappuccino, Greek yogurt and fresh berries.

Sushi Rolls

2014-02-16T11:15:00.000-08:00

When I was much younger, in Rio, I was obsessed with Japanese food. I loved the rice, the sushi, the soups, the salads, and the tempura. I ended up learning how to make rolls and I also learned how to make Sukiyaki and Shabu-Shabu. My rolls were all Kappa Maki since I did not know how to cut the fish for the other rolls.
There was a story that women were not supposed to cut the fish according to Japanese tradition. Whether it is true or not, the fact was that I never had a chance to learn how.
The key secret for me was the rice. As a rice lover, I sometimes would just cook the rice and eat it by itself.
Well, twenty something years later, I decided to revisit making sushi rolls. Last Sunday we had a blast trying.
I will share here what I know:

The rice:

2 cups of sushi rice
2 1/4 cups of water

1/2 cup of rice wine vinegar
1 tbsp of sugar
2 tbsp of mirin
1 tsp salt

Rinse the rice until the water is clear. Place rice and water in the pot to cook. Do not open the lid. Time it. Most people prefer to use a rice cooker. I don't have one, so I time it at 20 minutes in medium-low heat after the water boils. If you pay attention to the sounds it makes, it becomes easier to get it right.

Place the rice in a wooden bowl. Heat the mixture of wine, mirin, sugar, and salt. Do not let it boil.
Let it cool off and pour over the rice while gently folding to incorporate. Some people like to fan the rice gently while folding it with a wooden spatula.
Cover the rice with a damp cloth until you use it.

The rolls:

You will need:

wasabi powder
Nori seaweed
sliced (lengthwise) cucumbers
toasted sesame seeds
pre-cooked shrimp
sliced avocados
soy sauce
fresh salmon
fresh tuna

I place the bamboo mat over a clean wooden board. Put the Nori over it. Spread the wasabi paste over the Nori and gently spread the rice, so it covers the seaweed.

Be careful not to smash it. Do not put too much rice either.

On one end of the roll, place the fillings you wish. Gently roll it with the bamboo mat.

Use a very sharp knife to slice the roll. keep the knife wet and clean.

Serve it with soy sauce.

Holiday Cooking: Cookies, Ham, and Quiche

2013-12-26T12:37:00.001-08:00

I have been very busy and very tired, so when the holidays came, I didn't think I could handle intense cooking even though the cold weather has kept me in the kitchen.
When it was time to plan for the Christmas meal, I decided that my contribution this year was going to be simple: quiche and dessert. Then, I ended up taking care of my husband's contribution as well: smoked, uncured ham... and I also baked cookies for the nieces and nephews. Well, I spent two days in the kitchen.
To bring the energy up, I turned Pandora on my Earth, Wind and Fire Station, and baked while dancing. On cookie night, my step son came in the kitchen and caught me dancing and cooking. The next morning, when he came back, I was dancing in the kitchen again. He probably wondered if I ever went to sleep…
I had great fun making ginger snap cookies. I even used a cookie cutter shaped like ginger man. I also made chocolate chip cookies and peanut butter cookies. My favorite were the peanut butter cookies.
Recipe will follow.

I love smoked, uncured ham. It is very easy to prepare, and it is a very tender, flavorful ham. I simply place it in a deep Pyrex dish, slice some oranges, place them on top, pour a mixture of honey and soy sauce over it all and a couple of rosemary sprigs. I put it, covered, in a 325˚F oven for 45 minutes. At 30 minutes, I pour 1/4 cup of hot water in the dish to create more juice, and put it right back in the oven.
The fun surprise was the quiche. I decided to venture on a new recipe for it instead of repeating my old one.
It was very, very easy to prepare; it came out fluffy and very light.
I combined and adapted two recipes I found in the Smitten Kitchen blog.
Here it is:

Ingredients for the dough:

1 1/4 cups flour
1 1/2 tbsp of cornstarch (had not done this before)
pinch of salt
1 stick of unsalted butter, diced
1 egg ( whisk it first)

In a large bowl, combine the flour, the salt, and the cornstarch. Add the diced butter, and with the use of a pastry blender, crush the butter, mixing with the flour until it resembles a coarse meal. Add the egg and with the tip of your fingers, mix it all until a dough forms. Add a couple of tablespoons of cold water in the process if needed. (It did not look very smooth, but I was able to roll it on a floured surface without any trouble.) Place the dough in a springform pan, pressing the sides all way up. Put the pan in the refrigerator for 30 minutes.

The Filling:

2 chopped leeks (white and light green parts only)
1/2 sweet onion
6 diced mushrooms
1 cup heavy cream
1/2 cup sour cream
1/2 cup ricotta cheese
3 eggs (separate yolk and egg whites)
salt and pepper
freshly ground nutmeg (1/4 tsp)
olive oil
2 cups of freshly grated Swiss cheese

Set oven at 350˚F. Saute the onions and the leeks in olive oil over low heat for about 35 minutes until caramelized and golden. Using a separate pan, saute the diced mushrooms in olive oil until light brown.
In a large bowl, whisk the egg yolk well. Add the heavy cream, sour cream, and the ricotta cheese. Mix well. Season it. In a separate glass bowl, whisk the egg whites until it gets fluffy, soft peaks. Gently, fold the egg whites in the cream mixture.
Take the dough from the refrigerator and spread sauteed leeks, onions, and mushrooms evenly over the dough. Spread the shredded cheese on top, and pour in the batter.
Place the quiche in the oven and let it bake for about 25 minutes until puffed and golden.
It can be served warm or at room temperature.
I love eating quiche and green salad; only fresh, crispy greens with a little olive oil and balsamic vinegar drizzled on top. It is clear to me why so many restaurants offer the combination. It is truly delicious.

Corn Bread Special

2013-11-29T17:34:00.001-08:00

Our friends from Kentucky came to spend Thanksgiving with us. Denise is a master chef who loves cornbread and makes them daily. In her honor, I decided to add cornbread to my list of things to cook for our spectacular feast.
During dinner she confessed that it was the only thing that had been missing to turn me into a true Kentuckian. I am now officially accepted!
I also learned that in some city in Kentucky, someone started a graffiti claiming they were the Corn Bread Mafia. CBM for short.
Well, I wonder if I could be accepted in that circle as well…
I might be making cornbread everyday from now on as well…at least during the winter. CBM y'all!

Corn Bread Ingredients:

1 cup flour (sifted)
1 1/4 cup of yellow corn meal
3 tbsp sugar
2 tbsp baking powder
1/4 tsp baking soda
1/4 tsp chili powder
1/2 tsp salt
1 can of sweet corn (drained and dried)
1 cup buttermilk
1 stick of butter (melted)
2 eggs
1 jalapeno pepper cut in small pieces (optional)
1/2 cup of shredded cheese - I used the Colby and Monterrey Jack block (also optional)

How to:

Set oven at 400˚F. Have two glass bowls. On the first one put all the dry ingredients: corn meal, flour, sugar, salt, chili, baking powder and baking soda. On the second bowl, whisk the eggs well, add the butter and the buttermilk, and whisk again. Combine the ingredients from the two bowls folding gently. Add the corn, and if you like, the jalapeno, and the cheese. It will stay lumpy.
Place the mixture in a buttered cast iron pan. Put it in the oven for about 25 to 30 minutes. It gets golden on top, crunchy at the bottom, and fluffy and moist inside.
A true treat at any time of the day.

Seafood Gumbo -New Orleans Style

2013-11-29T07:37:00.001-08:00

My Gumbo used to be an adaptation of the New Orleans Gumbo with a Brazilian touch to it. This time I went to the roots of the original one. Of course, there are several recipes for Gumbo and all claim to be the real one. Most of my recipe came from my memory: from observing my son's grandma in the kitchen while she was preparing it for the whole family.
You can't be in a hurry for this one. You have to prepare yourself to enjoy the journey.

I observed Del many years ago, and I hope my memory has not betrayed me. All I know is that it turned out delicious and people came back for more…except that it was all gone before anyone could get seconds!

The seafood stock:

The stock

4 live crabs (rinse them in cold water)

1 lbs of shrimp (with heads and shells, rinsed)
3 lbs of frozen shrimp shelled and deveined

1 onion

2 garlic cloves

2 celery stalks

2 bay leaves

lemon juice from one lemon

salt and pepper

1 cup parsley

green onions

Boil water in a large pot (about 3 quarts). Add the onions, garlic, celery, bay leaves, salt and pepper. Add the shrimp and cook for about 3 minutes. Remove the shrimp, let the shrimp cool off. Add the live crabs and let them simmer for 7 minutes. Peel the whole shrimps and return shells and heads the pot to add flavor to the stock. Add parsley. Remove the crabs and rinse them in cold water quickly. Put shrimp and crabs in the refrigerator for later use. Remove stock from the heat. Strain the stock and set aside.

The Gumbo

2 cups of frozen sliced okra

2 tbsp butter

2 tomatoes

1 cup vegetable oil

3/4 cup flour

3 onions

5 garlic cloves

5 celery stalks

1 green pepper

1 cup chopped parsley

1/2 cup chopped green onions

3 pork sausages (I used two different types)

3 cups of roasted chicken pieces

salt and pepper

thyme

paprika
cayenne pepper

(and the shrimp and the crabs used for the stock)

How to:

Put the butter on a skillet to melt. Add the frozen okra and let it cook slowly until it softens. Add the chopped tomatoes and let it cook for another 7 minutes or so. If the okra yields too much slime, squeeze a lime over it while cooking. Some of the slime helps thicken the gumbo. Set aside.

On a large pot, start the roux:

It should get darker than this. This is midway.

Place the oil in the pot, and add the flour. You must keep a low heat and stir with a wooden spoon the whole time or it will burn. The roux is a beautiful thing: after about 25 minutes, it starts turning into a caramel color and it gives off a wonderful nutty smell. I like when it gets to a dark caramel color, then I add all the chopped veggies. I cover the pot and let the veggies soften.

Next, add the sausage cut into round slices and let it cook for few minutes. Add the stock.
Keep the heat on medium-low as all the ingredients get cooked and and the flavors come out.
Season it. Add the okra and tomato. Add the chicken. It will cook for an hour and a half.

Before adding back the crabs and the shrimp.

Only add the shrimp and the crab 15 minutes before serving so they don't overcook.
The shrimp must be peeled and deveined. The crab must be cleaned from its guts and cracked in half.
Let it all simmer for a few minutes and serve over white rice.
I had to make mine the night before, so I added the crab and the shrimp the next day, right before serving.
It is a great winter food. It is magical.

At the end, with shrimp and crab.

Pumpkin Bread

2013-11-11T12:22:00.001-08:00

Halloween is over and I brought my classroom decoration home: 3 small sugar pumpkins. I started imagining all the delicious possibilities that can be made with pumpkins: soup, pie, muffins, stuffed pumpkins, and bread.
As I searched for recipes, I realized that most of them use canned pumpkins, but I had fresh pumpkins, so I roasted them.
I cut them in half, scraped the seeds, and roasted them upside down on a cookie sheet for about 12 minutes. After it cooled off, I was able to get all the pumpkin and put it in a Tupperware until I was ready to do something with it.
I found several pumpkin bread recipes online. As usual, I had to add some small variations, and I guarantee this is a great recipe.
Enjoy!

Ingredients: (Oven at 350˚F)

1 cup of cooked pumpkin (I roasted mine - read above)
2 eggs
1/2 cup vegetable oil
1/3 cup water
1/2 tbsp vanilla extract
1/2 cup sugar
1 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger powder
1 clove ( I smashed it)
1/2 cup walnuts
1/3 cup good quality dark chocolate cut in small pieces
1/3 cup dried cranberries

How to:

Sift the flour and the sugar. Add the baking soda, the salt and the spices. Set aside.
Using a separate bowl, mix well the pumpkin, oil, water, the two eggs and the vanilla extract.
Combine the dry ingredients with the wet ingredients, gently folding them together.
Add the nuts, dried fruit, and chocolate chips, mixing them gently.
Grease a bread pan, pour the mixture in it, and place it in the oven. It takes about 40 - 50 minutes to bake. Test with a toothpick. It should come out clean.

Brigadeiro

2013-10-14T16:14:00.002-07:00

They are delicious and easy to make. They are part of the life of any Brazilian I know. They were found in every party I have ever been to in my country - from kid's parties to weddings - and I love them.
So, I have finally given in to the requests and I have decided to share this recipe with you.

Brigadeiro: the ingredients

2 cans of condensed milk (make sure milk and sugar are the only ingredients)
2 tablespoons of cocoa ( Brazilians use a variety of types, I use Valrhona Cocoa because I simply love its taste.)
1 pinch of coffee grounds (ground for espresso)
2 tbsp of butter
pinch of salt
sprinkles (Brazilians use regular chocolate sprinkles, but you may choose to be creative and have other kinds of sprinkles!)

Adding coffee

How to make it:

Put all ingredients in a pan. Place pan over medium heat on the stove. Stir it, with a wooden spoon, constantly, making sure it does not stick to the bottom of the pan, or it will burn. It will get thicker and start to get loose from the bottom. It is similar to fudge. Turn the stove off. Place the chocolate mixture in a glass bowl, so it can cool off. I sometimes put it in the refrigerator to cool off faster. If you do it, cover it with cling wrap. It will take about an hour in the refrigerator. Don't let it stay too long in the refrigerator or it will get too hard.

Almost done. Done!

Now, let the fun begin:

When cool to the touch, place the pan on the table, place chocolate sprinkles in a deep plate, and rub butter on the palm of your hands, so the chocolate does not get stuck on your hands. Place a small amount on your hand and gently roll it creating small balls. Throw them on the plate with sprinkles and roll them, so the sprinkles cover each ball all over.

Place each brigadeiro on a small paper cup.
When I was young, I used to make them all the time, and eat them off the spoon as I was not patient enough to roll them. They taste good like that as well.
Warning: Just like caramel, brigadeiro gets very, very hot in the pan. Its burn can be very severe. Be careful.

Colorful sprinkles. Chocolate sprinkles.

Pão de Queijo - Cheese Puffed Bread Rolls

2013-10-14T16:14:00.001-07:00

Warning: You will not realize you have eaten 20 of them until it's too late...
They are amazing when hot right-out-of-the-oven. They get less interesting when cold, but they are still good. I found out it is possible to freeze them in two different moments: unbaked and baked. If freezing them before baking them, just place them in a ziploc type plastic bag and when ready to bake them, place them in the oven straight from the freezer. If freezing them after baking them, make sure they are cold before placing them in the plastic bag to go to the freezer.

They are great as a snack in the middle of the day, as an appetizer before the main meal, or as a snack while watching the game!

Here is the catch: the two main ingredients may not be easy to find. They are called "Polvilho Azedo" and "Polvilho Doce." They are better translated as Sour Tapioca Starch and Sweet Tapioca Starch. The flour is made from the cassava root that is grown in Brazil. You may find them in Hispanic or Asian grocery stores if there are no Brazilian markets in your area. You may also get them online.

Ingredients: (Oven at 400˚F)

1 1/2 cups of Polvilho Doce (sweet starch)
2 1/2 cups of Polvilho Azedo (sour starch)
1 1/2 cup of milk
3/4 cup vegetable oil
1tsp salt
2 cups of shredded parmesan cheese
2 small eggs

How to:

Place milk, oil, and salt in a pan and heat them until almost boiling. Remove the pan from the heat.
Place the starch in a large, wide bowl. (I don't recommend plastic.) Slowly pour the hot liquid over the starch, moving the starch around with a wooden spoon. When it cools off a bit, use your hands to knead it. While still warm, add the cheese and the eggs. Knead until it gets smooth. It will be sticky. Scrape it off your hands and let it sit for about 10 minutes. Grease your hands with oil and roll the dough in small balls. Place them on a greased pan and put them in the hot oven. It should take about 15 minutes to rise and get a light golden color. Serve them right away. They are delicious with a little butter!

Blueberry Muffins

2013-07-23T07:27:00.001-07:00

While visiting friends in Lexington, Kentucky, we had the opportunity to participate in a fantastic 4th of July celebration with the reading of the Declaration of Independence and all. Great people gathered at my friends' house in this 12 hour party, drinking champagne and eating delicious foods.
I had to have the recipe for the blueberry muffins. It had a buttery-sugary crust that created a wonderful contrast with the soft and delicate muffin filled with blueberries.
I am sharing the recipe with you as it was given to me as well as my variation to it. Enjoy.

Blueberry Muffin (Oven at 375˚)

1 1/2 c sugar ( I used 1 cup only)
3 1/4 c flour (I used 3 cups)
1 tsp salt
1 tbsp baking powder
1 tsp baking soda
1 tsp grated lemon rind (I used 1 tbsp)
2 eggs
2 c buttermilk
1/2 c vegetable oil
1 c frozen blueberries

Sift dry ingredients. Set aside. Whisk eggs well. Add buttermilk and oil. Whisk again.
Gently add the dry ingredients, mixing lightly. Using a wooden spoon, add the berries, gently folding them with the batter.
Grease the muffin tins and fill the cups. Bake for 15-20 minutes until brown. Insert the toothpick. It should come out clean.

The Glaze

2 sticks of butter (melted)
1 tsp cinnamon
1/2 cup sugar
Combine ingredients. Place muffins on a rack, pierce tops, and drizzle glaze over the muffins while still hot. Use all of it. (I didn't use all of it. It seemed too much, but the original one I ate in Kentucky was tastier than mine. Mine had less butter.)

The Party Chef

2013-07-19T11:15:00.001-07:00

The Party Chef

A friend called me asking for menu suggestions for her party. As I discussed the options with her, an idea popped into my head: to cook for party hosts.
I am a firm believer that good food and good company heighten the spirits. I would enjoy helping people to maximize that fun. I love cooking and I have experienced profound joy cooking for family and friends many times. Why not promote it? Why not expand it to others? There is no reason! That's why I am ready to start it.

How does it work?

You send me an email explaining what you want and when your party will take place. I will contact you by email or phone.
We set up a meeting day, so I can visit your home to see your kitchen and verify the tools you have for me to work with, we discuss the menu options, and we either go grocery shopping that day or the day of the party.
I will arrive at your house and will cook for the party.
I may bring extra kitchen tools with me as needed. I may arrive early if you want all to be ready ahead of time, or I will cook while the party goes on. It will all depend on what you want.
By the way, I live in New Orleans, and for the moment I can only work in the Greater New Orleans Region.

What will I be responsible for?

I will cook what we have agreed on. I will be respectful and careful with your kitchen and space. I will not leave a messy space behind. I usually clean my work space as I cook since I cannot work under messy conditions.

What is your responsibility?

You will pay for the food and beverage expenses as well as a fee for my work.
There's a $50.00 minimum for my work, and $10.00 for each person at the party. Party size: up to 30 people.
You or whoever you hire will be responsible for washing dishes and glasses and for the after-party conditions at your place.

What else?

We can discuss any extra you may want from me such as music and ambiance preparation. I am open to find ways to make your party a success. The main goal is to provide a unique experience for all and to promote harmony through good food!

How to contact me?

You may send me an email:
anasa@cox.net

A Brazilian Feast

Corn-Coconut Perfectly Moist Cake

2013-07-11T16:10:00.001-07:00

We had a special dinner at my brother's on the night before I left Rio. I spent the next day recovering and getting ready for the long flight back. One memory did not leave my mind: the cake my sister-in-law presented at the end of dinner served with tea and coffee. It was super moist and scrumptious! I begged for the recipe and she emailed it to me.
The recipe could not be simpler. Anyone can make this cake! Here it is. Enjoy it.

Corn-Coconut Perfectly Moist Cake (Oven at 350˚)
1 can of condensed milk
1 can of whole sweet corn
1 cup of shredded coconut
2 tbsp salted butter
1 tbsp baking powder
3 eggs

Butter and flour a cake pan. Put all ingredients in a blender. Blend them well! The texture will not be completely smooth. Pour mixture in the pan and bake for about 20-25 minutes. When inserting a toothpick, it will come out clean. Wait until it is cool enough to flip it on a plate to serve. I love it in the morning with my coffee. It is also great for a midday snack.

Homemade Ravioli

2013-06-07T12:48:00.000-07:00

I have always been fascinated with the idea of making my own pasta. I have not always been successful at it, but I am persistent, so yesterday I tried again. This time it worked! I did cheat a little, though. I used my KitchenAid mixer for part of the kneading as well as the attachment to roll the dough. It is worth it and I don't feel less of a cook for using the machines.
The dough was fantastic, and once I removed it from the bowl, I continue kneading for about 5-7 minutes and it felt really good.

The Dough:
2 cups of semolina flour
2 1/4 cups of unbleached all-purpose flour
3 large eggs
1 tsp sea salt
1 tbsp of extra virgin olive oil
1 cup of cold water

Using the KitchenAid mixer, or any you may have, whisk the eggs well. Add the olive oil and whisk again for 30 seconds, then add the water and whisk for 1 minute. Using the flat beater, add the sifted flours and salt, in two batches. Mix the first half for 20 seconds at low speed (2). Add the second half and mix again for another 20 seconds. Using the dough hook now, mix for 2 minutes.
Remove the dough from the bowl and place it over a floured surface to continue the kneading. This is when it is fun! It should feel elastic, but firm. Add a little flour if it is still sticking to your hands. After about 5-7 minutes, form a ball with the dough, sprinkle some flour over it, and double-wrap it with clinging plastic. Let it rest for about one hour. Some people leave it in the refrigerator well wrapped and covered, so it won't get dry.
When ready to make the raviolis, unwrap the dough (have it at room temperature), and cut into four parts.
You may not use all of it at once, so keep the rest of the dough wrapped in plastic.
Use the attachment for flat pasta to simply roll the dough. I realized that every surface should be sprinkled with flour, so the dough won't stick to it. I rolled first on level 1 twice, then level 3 twice, then level 5 twice. Between each time, I made sure the dough had flour sprinkled on it. I also started cutting in half as it got too long to handle.

Once it is thin enough, use the ravioli maker and follow its directions: sprinkle flour over the metal frame, lay the first sheet of pasta over it, use the plastic frame to make the indentations for the filling, fill each with the filling of your choice, then lay a second layer of thin pasta over it. Use a roll pin to flatten it and get rid of air bubbles. Remove the raviolis from the frame and place them over a floured surface. Flip them after few minutes to dry both sides equally.

Place the raviolis in a pot with boiling salted water. They will cook fast since they are fresh! Serve with your favorite sauce.
I used spinach, ricotta, and pine nuts filling on mine. I cooked the spinach, sautéed some shallots, and sautéed the chopped cooked spinach with the shallots. I added some ricotta cheese, and roasted pine nuts to the spinach, seasoned with chili pepper and sea salt, and added 1 tbsp of bread crumbs to hold the moisture.
You can make an easy tomato sauce or a creamy sauce to put on top or use simply a good extra virgin olive oil and parmesan cheese.
The real deal is the ravioli!