Niki's Cucina

Garden Progress

2017-08-12T11:40:00.001-04:00

Grow light box

2017-07-30T12:44:00.001-04:00

Mela - The Garden

2017-07-30T12:08:00.001-04:00

Couscous Salad

2014-05-13T19:21:00.001-04:00

I got home late last night and did not have time to prepare one of those elaborated meals I like to cook for my family so, I checked the pantry and the fridge and decided to make a couscous salad with what I had.

A short story about couscous for those who are are not familiar with it. Couscous is originally from North Africa, more specifically from Morocco. Couscous is a grain product made from semolina. It cooks really fast and it is very light. There will be no guilt when you finish your meal.

This recipe is all mine.

Ingredients:

One cup of whole wheat couscous
One cup of water
2 plum tomatoes, diced
1/4 cup black olives, roughly shopped
1/4 cup peas
1/4 cup fresh cilantro, roughly shopped
3 tbsp Extra Virgin Olive Oil
2 tbsp Balsamic Vinegar
1 tsp Organic Blue Agave
1/2 tsp. Kosher Sea salt (if desire)

Directions:

In a saucepan bring water to boil with the salt, once boiling add the couscous, stir and remove from heat. Let it sit for 5 minutes. I removed it from the pan to a serving bowl and put it in the freezer for a faster cooling.
Meanwhile in a bowl make the dressing by whisking the olive oil, balsamic vinegar and agave until completely mixed. Then add to the dressing the tomatoes, cilantro, peas, black olives and combine well.
Once the couscous is cold, add to the salad mixture and combine well. The reason I wait for the couscous to be as cool as possible is to prevent the cilantro from wilting.

It is that simple. There are many variations to this salad, all of them delicious. Please, try this at home and don't forget to share your experience.

Buon Appetito!

Slow-Cooked Curried Brown Rice Green Lentil Soup

2014-05-03T17:03:00.000-04:00

During the week we are eating light without sacrificing flavor. I refuse to eat tasteless meals just because I need to lose weight.

Among my kitchen prized possessions I have a crock pot. It can also be called a slow cooker. If you do not have one, I recommend you to buy one. For us working women is very convenient, we put everything in it before we go to work and come home to a meal ready to be served. In any event, I purchased mine in 1995 so they last, because I use mine frequently.

A few nights ago we were in the mood for something hearty. This time I went to India for that. This is a delicious recipe, low in calories and very satisfying.

Ingredients:

1 medium onion, chopped
1 green onion, chopped
4 cups of vegetable broth
4 cups of water
12 oz pack of Green Lentils
1 1/2 cups of brown rice
Curry powder (I make mine at home)

Ingredients for the Curry Powder:

3 pods Cardamom
1/2 tsp Fennel Seeds
1 tbsp Ground Cumin
1 tbsp Ground Coriander
1 tbsp Turmeric
1 tbsp Garam Masala
1 tsp Chili Powder
1 tsp Ground Mustard
1/2 tsp Ground Ginger
1 Bay leave

Roast Fennel and cardamom until fragrant. Ground them and mix with the other spices to obtain the Curry Powder.

Directions:

Place lentil, brown rice, onion, vegetable broth, water, bay leave, spices into the crock pot, stir and cook on low for about eight hours.
Toss the Bay leave before serving*.

When you come home the aroma of this delicious soup will make you smile and you will know that dinner is ready. Please make this soup, you will not regret it.

*I don't remember how this came to me but always, before I am going to toss the bay leave, I close my eyes, suck on it and I ask for a wish. It is supposed to be for good luck.

Please let me know your thoughts.

Buon Appetitto!

Last Weekend at Valia's

2014-05-03T11:31:00.000-04:00

Last weekend we had a dinner party at my friend's house. It was unbelievable! Her husband, Leo, was craving foods from the South and we fulfilled his desired. We prepared such a feast that I am still savoring it a week later.

In this post, I will showcase all the dishes and I promise you that I will come back with all the recipes individually because each of them is a star. Here we go:

Photo by Laura

Photo by Laura

Photo by Laura

My mouth waters just by watching these pictures. I know yours will too. It was a wonderful night among wonderful friends and plenty of great food.

Buon Appetito!

Bolinho de Bacalhau

2014-04-19T13:26:00.001-04:00

A few nights ago I was craving this delicious treat, but I am cutting down on the calories and the original recipe is fried. Fortunately, thanks to the recommendation of our friend, Alfredo Pong, we purchased a Nuwave oven and cooked this delicious little balls in it.

Bolinho de Bacalhau is nothing more than codfish balls. Delicious codfish balls. They are Portuguese in origin but Brazilians have made them famous.

I am always researching for ways to perfect the dishes I cook and this time I was very happy to find that one of my favorite chefs, Julia Child, also liked to make Bolinho de Bacalhau, she called them "Aunt Priscilla's Codfish Balls" and this time and every time from now on, I will repeat her trick.

Without further ado I present you Bolinho de Bacalhau.

Photo by Laura

Ingredients:

1/2 pound fresh cod
1 1/4 cups of mashed potatoes
2 Tbsp of finely chopped flat leave parsley
1 large egg

Directions:

Simmer a small onion, thinly sliced, with a bay leave and two pepper corns in two cups of water. After 5 minutes, add the cod and an additional cup of water. When it simmers, cover the pan and remove from heat, that way the cod stays soft. You can keep the cod in this liquid in the refrigerator until ready to use. And this is Julia Child's trick, let me tell you it made all the difference, she was a genius and I love her. Thank you Julia!
Drain the fish, place in a bowl and flake it thoroughly. Add the mashed potatoes, beat the egg with a pinch of kosher sea salt and add them to the fish and potatoes. Add parsley and taste, if you think is necessary add kosher sea salt and pepper.
Wait a good half hour to form the balls.
Place the balls on the lower rack of the Nuwave oven and cook for 30 to 40 minutes or until golden.
This recipe gave me about 25 codfish balls.

These were delicious. Please make them at home and share your thoughts.

Buon Appetito!

Broccoli and Cheese Casserole

2014-04-13T14:22:00.000-04:00

This is such a hearty dish that I suggest, if you have children and they don't want to eat their veggies, make this dish for them and I guarantee they will scrape their plate clean. This is a recipe I took from one of my vegetarian cookbooks and change it a little bit to my taste. This is a family favorite at my home.

Photo by Laura

Ingredients:

Four boxes of frozen broccoli florets, 10 oz each, coarsely chopped and thawed
1/3 cup unbleached all purpose flour
1/4 teaspoon dry mustard
1/2 tablespoon Dijon mustard
1 1/2 cups fat free milk
1 cup vegetable broth
1 cup Kraft extra sharp cheddar cheese, shredded
1 cup Kraft Italian five cheeses, shredded
2 tablespoons of roasted pimientos, diced
Kosher sea salt and pepper to taste
Canola cooking spray
Panko

Photo by Laura

Directions:

Preheat oven 400 degrees.
Spoon flour into a dry measuring cup, level with a knife. Place flour and dry mustard in a large sauce pan over medium heat. Gradually add milk, broth and whisk until blended. Cook until thick, about 8 minutes, stirring constantly. Remove from heat, add cheeses and Dijon mustard, stir until cheeses are melted. Add roasted pimiento peppers and broccoli tossing to coat.
Coat a baking dish with the canola cooking spray and spoon in the broccoli and cheese mixture.
Mix together the Panko and Cheeses and sprinkle evenly over the mixture. Drizzle a little bit of olive oil over the mixture.
Bake until bubbly about 20 minutes, depending on your oven. Let stand 5 minutes before serving.

Photo by Laura

All I can say is YUM! My friends were really impressed with this delicious dish. Please do make this at home. Share your thoughts.

Buon Appetito!

Basil Avocado Cups

2014-04-08T21:24:00.003-04:00

Last Sunday we had friends over. I invited them to a vegetarian feast. This recipe was part of the menu and a total success. It is my version of a recipe I saw a while ago. I know you will like it as much as we did.

Basil Avocado Cups - Photo by Laura

Ingredients:

1/4 cup Basil Pesto*
Grapeseed oil
24 Wonton wraps
1 garlic clove, grated
3 ripe avocados, diced -I used the Mexican ones
1/2 cream cheese, softened
4 oz goat cheese
Chives
Kosher salt and pepper to taste

Basil Avocado Cups - Photo by Laura

Directions:

Preheat oven to 375°F. Lightly coat both sides of the Wonton wrap with the oil, put two wraps together and press them into a 12 muffin cups. Make sure that the bottom are as flat as possible.
Bake the Wonton wrappers until golden and crispy for about 10 minutes. Let cool completely.
In a bowl, stir together the softened cream cheese, goat cheese, basil pesto, garlic, salt and pepper. Carefully, fold the diced avocado into the cheese mixture. Scoop the Basil Avocado among the Wonton cups. Garnish with the Chives.

Basil Avocado Cups - Photo by Laura

*The Basil Pesto can be made ahead of time. You can use the herb of your liking.

Please do make this recipe at home. Be creative and enjoy. Don't forget to let me know.

Buon Appetito!

My very own Spanish Vegizo

2013-10-20T14:09:00.000-04:00

One of the things I miss the most from my carnivore days are the sausages, especially chorizo. However, I realized that what I really liked was the flavor and not so much the texture of the meat. A few months ago, I prepared a dish with soy veggie crumbles and one of the ingredients I used was "Pimentón de la Vera", which is nothing more than smoked paprika. Oh boy, I thought I had hit the jackpot. Instantly, I realized that the flavor was no other than the flavor I much loved of the Spanish chorizo. I thought, "If only I could make vegetarian chorizo (vegizo)". I know we can find vegetarian sausages in the market, but their sodium content is very high, and not to mention the artificial flavors and ingredients one cannot pronounce that makers use in order to preserve these particular items. No no, I want to make my own vegetarian sausages at home.

My quest began right there. After a few tries I finally found a recipe online that could take me to where I wanted to go, and it did. This is my first try, and it was a success. The best part of this is that now, at home, I can make my own Italian, German, Mexican or Spanish vegetarian sausages. I am very excited about this.

This recipe gave me eight.

Ingredients:

1/2 cup red beans
1/3 cup vegetable broth
2 Tbsps. Tomato paste
1/3 cup apple cider vinegar
1 Tbsp. olive oil
2 Tbsps. water
3 cloves garlic, minced
1 1/4 cup vital wheat gluten
1/4 cup nutritional yeast
1 tsp. cumin
1tsp. red pepper flakes
2 tsps. Hungarian paprika
3Tbsps. smoked paprika
1 tsp. dry oregano
salt and pepper to taste

Directions:

1. In a bowl, mash the beans until they look like a puree. Add the broth, tomato paste, vinegar, olive oil, water, garlic and whisk well.
2. With the help of a fork, stir in the gluten and blend it in well until a dough forms. Add the yeast and combine it well. Add now the herbs and spices and mix them in, knead the mixture like you do a pizza dough to blend everything together. Give the dough a round shape and set aside.

3. Cut eight pieces of foil paper and have them ready. Section the dough until you get the amount of vegizos you desire. Roll each section into a log and wrap into a piece of foil paper, twisting the ends like you would a hard candy.

4. Have a steamer basket with boiling water ready and add the foiled up vegizos to the basket. Steam for 40 minutes.

5. Let it cool and voila, you have your wonderful vegizos.

I will be making this very often. Of course we will continue to buy chorizos because my hubby is not a vegetarian, buy I finally found what I had been looking for.

If you aren't a vegetarian but are looking to cut down on red meat, please make this recipe, you won't regret it. And for my fellow vegetarians out there, we have hit the jackpot!

Let me know what you think.

Buon Appetito!

Stuffed Portobello Mushrooms

2013-10-10T15:00:00.000-04:00

Last weekend we went to my brother's place. We love it there. It is sort of our escape from the busy city. Every time I go, I cook, especially on their recently renewed kitchen. It is truly a delight to cook there.

I saw in the refrigerator four beautiful Portobello mushrooms, and instantly I decided to make something with them. This vegetarian recipe is all mine.

Stuffed Portobello Mushrooms, ready to eat

Ingredients:

4 large Portobello mushrooms
2 cups od broccoli
1 medium onion, roughly chopped
2 garlic cloves, minced
2 cups of fresh spinach
1/2 tbsp. dry oregano
1tbsp. dry parsley
a little bit of red wine (this is optional)
Olive oil
2 cups of Feta cheese
Salt and Pepper to taste
Parmesan cheese to garnish

Mushrooms ready for the oven

Directions:

Preheat oven to 400 degrees. Clean mushroom with a damp paper towel. Carefully break off the stems. Season the mushrooms with pepper and place them in a previously greased baking sheet.
In a large skillet, heat olive oil and sauté the onion and garlic until translucent and fragrant. Bring the broccoli, spices and wine in. Cook the broccoli, until softened but not mushy. Set aside to cool.
Bring the sauté broccoli mixture and spinach to the food processor. Use the pulse button to manage the desire consistency. You want the broccoli and spinach to be roughly chopped.
In a bowl, mix the broccoli spinach mixture with the Feta cheese. Fill each mushroom cap with a generous amount of the stuffing.
Bake for about 30 minutes or until mushrooms are hot and liquid starts to form under the caps.

These mushrooms were very delicious. The greatness of this dish lies in its simplicity. Please make this recipe at home, and let me know what you think.

Stuffed Portobello mushroom

Buon Appetito!

Balsamic Chicken

2013-09-22T13:00:00.000-04:00

This is a typical Sunday lunch at my home. It could be the same at your home as well.

This is a simple yet very rich and delicious recipe for chicken. Although this recipe is not new, I made my version of it. My family enjoyed very much, I know yours will do too.

Balsamic Chicken

Ingredients:

2 defrosted chicken breasts
1/2 teaspoon of dry oregano
1/2 teaspoon of dry rosemary
1/2 teaspoon of dry basil
1/2 teaspoon of dry parsley
Sea salt
2 Tablespoon of unsalted butter
1 medium yellow onion, sliced
1/4 cup Balsamic Vinegar

Balsamic Chicken

Directions:

Balsamic Chicken

Season the chicken breast with the dry ingredients. Let flavors set for at least a couple of hours. Understand that the longer you stay in this step, the more flavor your chicken will have.
In a frying skillet, melt the butter on medium heat, cook chicken until brown on both sides 4-5 minutes each side.
Add sliced onion and cook until translucent. Lower the heat and stir in Balsamic vinegar and cook until onions are caramelized about 15 minutes.
Slice chicken and serve over pasta or rice.

Balsamic Chicken

I served it over a delicious Cheese Tortellini.

Balsamic chicken on a bed of Cheese Tortellini

Please do try this recipe at home, your family will thank you. Let me know how it goes.

Buon Appetito!

Spanakopitas

2013-08-03T10:00:00.000-04:00

Spanakopita is a Greek spinach pastry. Greek food is definitely in the "comfort food" category, at least for me.

The way I prepared this dish is very easy and the best part low in calories. I am trying to cut down but I refuse to sacrifice the food. I substituted the phyllo dough for wonton wrappers. They came out beautiful and delicious. I served them as tapas.

Spanakopitas

Ingredients:

12 Wonton wraps
5 oz chopped spinach -
1/3 cup of reduced fat Feta cheese
2 shallots- thinly chopped-
1 garlic clove- minced-
1/4 tsp cayenne pepper
1 Tsp Olive Oil - I always use extra virgin-
Cooking spray- I used canola-

Directions:

Spanakopitas ready for the oven

Preheat oven to 380 degrees
I bought a chopped spinach package at the supper market because this reduces the cooking time a great deal. Please follow your package instructions.
Heat olive oil over medium heat, add shallots and garlic and saute. Once it becomes fragrant, add the spinach, the cayenne pepper and saute some more.
Place spinach mixture in a bowl and add the feta cheese, mix well.
Spray with cooking spray a cookie tray and lay out the 12 wonton wraps.
Using a dessert spoon, place the spinach and pita mixture in the center of the wonton wrap. Wet the edges with warm water and fold over pressing down to close. When finish assembling the 12 spanakopitas, spray lightly with the cooking spray.
Bake 8 to 10 minutes or until crispy.

I hope you enjoy this delicious treat! Please share your thoughts.

Buon Appetito!

Swai Fish with Mango sauce on a bed of greens and avocado

2013-07-28T10:39:00.000-04:00

Do you love mangoes? I do. I go from delicious smoothies and desserts to delicious meals, like the one I am going to show you today.

Swai Fish with Mango sauce on a bed of greens and avocado

My hubby said: "Eso gana cualquier concurso" which means that the dish could win any contest. It was very delicious indeed. I used Swai fish but I am sure that it will be amazing with any fish.

Ingredients:

Mango sauce

3 Swai fillets -cut in 1 inch pieces-
turmeric
ground mustard
cooking spray -I used Canola-
1 medium onion -chopped-
2 garlic cloves -minced-
1 small yellow sweet pepper -chopped-
2 Tbsp olive oil
4 ripe mangoes- slice mango and spoon out the flesh, then cut in squares-
1 avocado -in slices-
2 bags of arugula - you can use any greens-
salt and pepper to taste

Directions:

Swai Fish with Mango sauce

After you have the fish cut, spray with the cooking spray and drench it with the turmeric and ground mustard and leave it a few minutes.
To prepare the sauce, on a medium heat, saute the onion and pepper for about 5 minutes or until translucent. Stir in the garlic and mangoes and allow to cook until fragrant.
Stir in the fish and cook through.
In a serving platter, arrange the arugula and avocado. Once the fish is ready, place it over the bed of greens.

This recipe, is not only delicious, it is also very healthy. You can substitute the salad for rice or any other side dish. I hope you make this at home. If you do, please share your thoughts.

Buon Appetito!

Homemade Hummus

2013-07-13T13:03:00.000-04:00

It is a fact that many people are afraid of making Hummus. I just don't understand why. It is surely easier than making, for example, a chicken stew or than making black beans Cuban style.

Homemade Hummus

This is how I make it.
Ingredients:

1 15.5 oz chick peas or garbanzo beans can -reserve 1/3 cup of the liquid-
juice of 1 lime
2 small garlic cloves, minced
2 tsp of tahini - I make my own, it is very simple too-
1/8 cup olive oil -a little more might be necessary
pepper to taste
*Smoked hot paprika

Directions:

In the processor, put the garlic and garbanzo beans, process until creamy. Then add the lemon juice, tahini, reserved liquid, pepper, half the olive oil and process some more.
Transfer the mixture to a serving bowl and garnish with the rest of the olive oil and this time I used smoked hot paprika, but you can use any toppings like olives and parsley. Eat it with Pita bread or in sandwiches.

Please don't be afraid to make hummus, your taste buds will thank you.

Buon Appetito!

Potatoes and Broccoli Soup

2013-07-12T19:54:00.000-04:00

There is nothing heartier than a bowl of soup. This one you can either have it warm or cold. Experimenting with different spices and ingredients has become the signature of my cooking. My hubby describes as "an explosion of flavors". This recipe is light and delicious.

Potatoes and Broccoli soup

Ingredients:

4 golden potatoes, peeled and cubed
1 cups of coarsely chopped broccoli ( I use everything)
1 medium onion, chopped
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground coriander
1 tsp dry rosemary
1 tsp dry parsley
1 tsp dry basil
1Tbsp Extra Virgin Olive oil
1/2 tsp butter
1/4 cup cream
1/3 cup shredded Gouda cheese
1/3 cup 6 Italian cheeses (a little extra for serving)
Sea salt and pepper to taste

Directions:

Boil the potatoes until they are tender.
Meanwhile in a large heavy pan, saute the onion until it is translucent. Mix in the garlic and all the spices and cook until fragrant, don't forget to stir all the ingredients together.
With a slotted spoon bring the potatoes into the pan and kind of roast them in the spices, garlic and onion mixture. You want them to absorb the wonderful flavors. Add the butter.
Boil the broccoli in the potatoes' water for about three minutes. Then bring it to the pan and cook it with the potatoes and spices for a couple of minutes. Reserve the potatoes/broccoli water.
Once the water has cool off a bit, place the potatoes and broccoli mixture in the blender, pour the water and blend. You might need to do this in batches. I did.
In a medium sauce pan, over medium heat, pour the pure mixture, stir in the butter, cream and cheeses, cook for about five minutes or until all the cheeses are melted.
Top each individual serving with the additional italian cheeses.

Let me know what you think, I hope you enjoy it like we did.

Buon Appetito!

Veggie Croquettes

2012-12-03T20:23:00.000-05:00

Last night we ate some delicious croquettes, if I may say so myself. I must confess that they were not your conventional croquettes, neither in shape nor in flavor. That is the beauty of cooking, you can transform a traditional dish and it will be OK.

If you find yourself with a package of vegetables and have no idea what to do with it, this post might be your answer. Would you let me know?

The croquettes' shape was my husband request and the flavor, well that's just me.

Ingredients:

Vegetable mixture

1 (16 oz) package of Vegetables, California blend
1 Tbsp of ground cumin
1Tbsp of Allspice
1Tsp ground ginger
1Tsp of homemade Tahini sauce
Pinch of Kosher salt and pepper to taste
Bechamel
1 cup Cuban cracker crumbs
1 cup breadcrumbs
2 eggs
Canola oil for frying

Directions:

Bechamel and vegetable mixture

Boil vegetables in a saucepan until tender. Drain and let them cool a little bit.
Meanwhile make the bechamel -see below-.
Once cooled, process vegetables in the food processor and add the cumin, allspice, ginger, tahini sauce salt and pepper.
Mix the vegetables with the bechamel and let it cool in the refrigerator until you are ready to put them together.

Before frying

5. Take a spoon of the mixture and roll in your hands to make a shape of your liking. Roll it in remaining Cuban cracker crumbs, then in the eggs, and then in the breadcrumbs and set aside. Repeat with the remaining mixture.

6. Pour enough oil in a medium to large frying pan. Heat the oil for frying to about 355F degrees. Place the croquettes in the hot oil and fry quickly, turning several times, until golden. Remove the croquettes with a slotted spoon and set on a paper towel to absorb the excess oil. Serve immediately.

Bechamel

Bechamel

Ingredients:

3 Tbsp of unsalted butter
3 Tbsp of unbleached flour
1/2 cup of soy milk
pinch of fresh nutmeg
pinch of Kosher salt

Directions:

Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring until approximately 7 minutes or until it looks golden.
Increase to a medium heat and stir in the milk with a wooden spoon until thickened. Bring to a simmer, reduce heat to medium low and continue simmering until the flour has softened and is no longer lumpy and easily separates from the pan, this will be 10 to 20 minutes. Season with salt and nutmeg.

The bechamel is a very versatile sauce. Put heavy cream and cheese and the result will be a very delicious cheese sauce. As I always tell you, be creative.

Now, the Star of this recipe:

Veggie Croquettes

We ate them as tapas, with cheese, olives and wine. But you can serve them however you like. Please do try this recipe and let me know your experience with it. Remember to be creative.

Buon Appetito!

Cream of Carrot and Fennel

2012-12-02T12:32:00.000-05:00

The weather these past few days demanded, at least at home, something hearty and warm. Nothing better than a cream or a soup to warm you up.

My family enjoyed this dish, I am certain you will too.

4 large carrots, peeled and chopped
1 medium Fennel bulb, thinly sliced
1 Tbsp of butter
1 garlic clove, finely chopped
4 cups of vegetable broth
1 cup of Heavy cream
1/2 cup of orange juice (fresh is always best)
Kosher salt and pepper to taste
Basil leaves to garnish.

Directions:

Heat the butter in a heavy-bottom pan, add fennel. Stir for 3-4 minutes, then add garlic, stirring again for another 2 minutes. Add carrots. Cook for 2-3 minutes
Add the vegetable broth to the vegetables and stir. Add salt and pepper to taste. Let it cook for about 15-20 minutes, until the carrots are cooked.
Remove from heat, puree it in a blender.
Return it to the pan. Add orange juice and heavy cream. Remove from heat after 2-3 minutes.
Garnish with basil leaves. Serve hot

Please let me know your experience with this delicious dish!

Buon Appetito!

Linguine alla puttanesca

2012-12-01T10:45:00.000-05:00

The meaning of comfort food derived from this dish, at least I like to think so. You will find it to be briny, spicy and savory; it is so delicious that if you haven't made it yet I urge you to do it. You will probably have all you need right in your pantry.

Linguine alla Puttanesca

Ingredients:

1 12oz can of Italian style diced tomatoes
3 Tbsp Extra Virgin Olive Oil
2 garlic gloves, chopped
10 anchovy fillets, drained and chopped
3/4 cup black olives, pitted and chopped
1 Tbsp capers, rinsed
Pinch of cayenne pepper
1 box of whole wheat Linguine
Kosher salt to taste

Directions:

Heat oil in a heavy-bottom pan, add the garlic and cook over low heat, stirring frequently, for about 2 minutes. Add the anchovies and mash them to a pulp with a wooden fork. Add the olives, capers, and the tomatoes and season with cayenne pepper. Cover and simmer for 25 minutes.
Meanwhile, bring a pan of lightly salted water to a boil, Add the pasta, return to a boil and cook according to the box directions or until "al dente". Drain and transfer to a warmed serving dish.
Spoon the Puttanesca Sauce into the dish and toss the pasta.

Oh my! This was a very delicious and quick meal!

Buon Appetito

Veggie Pizza Pie

2012-11-25T14:35:00.000-05:00

I did not feel like cooking last night. I decided to make my family something quick, a Pizza. You are probably smiling now, there is no such a thing as a quick pizza, well you would be wrong. Please, refer to my Fresh Pizza Dough post, only that this time I used unbleached bread flour. Things we learn in the process.

Like I said, I did not feel like cooking, so I went to my freezer to see what was there for my pizza and I found a package of frozen mushrooms and a package frozen of mixed vegetables.

Ingredients:

Ready for the oven

1 cup of mushrooms
1 cup of mixed vegetables
2 Tablespoons of Olive Oil
1 Tablespoon of Sicilian Seasoning
1/2 cup of crushed tomatoes, Italian style -you can buy it at the store-
Mozzarella Cheese
Parmesan Cheese

Directions:


Yummy Veggie Pizza Pie

Preheat the over 400 F. -the hotter the oven the better-
Work on your dough to get it any shape you would like, it does not have to be perfect.
Mix Olive oil with the Sicilian Seasoning and brush it on your dough.
Spoon on the crushed tomatoes, sprinkle the Parmesan cheese, the veggies.
Place the dough and bake for 20 minutes*. Towards the end sprinkle the mozzarella cheese.

*baking time varies from oven to oven.

This did not take me long. If you choose to make my pizza dough recipe, you will have two extra pizza pies for a later day. Your family will thank you.

Buon Appetito!

Fudge Espresso Brownies

2012-11-24T13:32:00.000-05:00

Who does not like chocolate? I know at home we are crazy about it! Brownies is a dessert that I discovered when I came to this country and I tell you, what a treat!

I found this recipe in one of the cooking magazines I have, but, like with almost everything I do, I changed it a little bit.

Ingredients:

Fudge Espresso mix

1 stick unsalted butter
2.5oz unsweetened chocolate
1 tablespoon instant-espresso powder
1/2 cup sugar (I used Splenda)*
1/2 teaspoon pure vanilla extract
3 large eggs
1/2 cup all-purpose unbleached flour
1/2 tablespoon cinnamon
pinch of salt
a few drops of a secret ingredient

Directions:

Ready for the oven


Fudge Espresso Brownies

Preheat oven to 350°F with rack in middle. Grease 13- by 9-inch baking pan.
Melt butter and chocolate with espresso powder in a heavy saucepan over low heat, whisking until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla and secret ingredient. Whisk in eggs 1 at a time until mixture is glossy and smooth.
Whisk together flour, cinnamon, and salt, then whisk into chocolate mixture. Spread batter in pan and bake until a wooden pick inserted in center comes out with crumbs adhering, 15 to 20 minutes. Cool completely before cutting.

* If you are using regular sugar use 1 cup

Please enjoy this delicious dessert. You won't regret it. There is no wrong way of doing it so be creative, improvise.

Buon Appetito

Vegetable juice and Oatmeal: A healthy breakfast!

2012-11-12T10:08:00.000-05:00

Breakfast is the most important meal of the day, no doubt. How do you like the first meal of your day to be? The answer varies from culture to culture. However, it is important to treat our bodies to healthy and hearty meals. Remember, our body is our temple and through good food we can protect it.

I will give you today a very healthy breakfast, one for champions.

Vegetable juice

Ingredients:

La bomba

1 Small beet
1/4 Cabbage
Bunch of watercress
Half a pear
1 pealed lime

Directions:

Turn on your juicer and wait a couple of minutes so the blades can adjust. Rinse your vegetables, then simply put them one by one through your juicer's mouth and voilà.

**I highly recommend that you invest in a juicer, in case you do not have one, there are good ones in the market today. The reason for this recommendation is because when you juice your fruits and vegetables you are drinking pure vitamins, phytonutrients, which are necessary for sustaining human life.

Oatmeal or how I like to call it "A bowl of goodness"

Ingredients:

A bowl of goodness

1/2 cup of whole grain oats -old fashioned-
1 cup of soy milk
2 tsps of brown sugar-I use splenda-
a pinch of salt- optional-

Directions:

In a saucepan boil the soy milk with the salt and brown sugar
Stir in the whole grain oats
Cook about 5 minutes on medium heat, stirring occasionally
Sprinkle cinnamon.

I hope you enjoy this breakfast for champions. It was what my body was asking for today!

Buon appetito!

Our Anniversary Dinner

2012-08-15T22:54:00.000-04:00

Last Friday, August 10th, was our anniversary. We celebrated with love and of course with food.

You know by now that, at my house, we love Italian food. In no time we were eating a delicious Pasta dish (I chose a recipe from an old Italian cookbook I have); Caprese salad and for dessert, Affogato.

I think you are going to enjoy this dinner. We did.

Pasta with Shrimp and Goat Cheese and Insalata Caprese
This dish is unbelievably fresh and light and delicious at the same time. The richness of the fresh shrimp with the tartness of the goat cheese will leave a feast in your palate!

Ingredients:
For the pasta

The ingredients

1 lb medium raw shrimps
6 scallions
1/4 red pepper
4 tbsp butter
8 ounces goat cheese
salt and pepper to taste
a bunch of fresh chives
1 lb whole wheat penne Rigatte - you can use any pasta of your liking-

For the salad

4 ounces fresh mozarella cheese
1/2 cup of fresh basil
1 vine-ripened tomato
Extra virgin olive oil

Directions:

Pasta with Shrimp and Goat Cheese

Pasta

Peel the shrimp and discard the shell. Chop the scallions and pepper.
Melt the butter in a skillet and stir in the shrimp. When they turn pink, add the scallions and pepper and cook gently for a minute.
Cut the goat cheese into 1/2 inch cubes.
Stir goat cheese into the shrimp mixture and season with black pepper.
Cut the chives into 1 inch lengths and stir half into the shrimp.
Cook the pasta according to the package directions. Drain well, pile into a warmed serving dish, and top with the remaining chives and serve.

Insalata Caprese


Insalata Caprese

On a serving platter, alternate the fresh mozzarella with the tomato.
Tear fresh basil leaves and sprinkle liberally over the slices.
Drizzle the extra virgin olive oil.

Now the dessert: Affogato - which means drowned (ice cream drowning in coffee)
This is an Italian classic, the beauty of this recipe lies in its simplicity, which makes it important to use only the best quality ingredients.

Ingredients:

Vanilla ice cream and espresso

Vanilla ice cream and
Freshly brewed espresso

Directions:


Affogato

Put one or two scoops of ice cream in a bowl.
Divide the hot espresso in separate cups.
Serve the espresso alongside the bowls of ice cream and pour the espresso over the ice cream.

I always tell people not to be afraid of Italian food. It is delicious and more importantly much more than red sauces and pizza.

I hope you enjoy these recipes as my family did.

Happy anniversary darling. I love you!

Buon appetito!

Hazelnut Iced Café my Way

2012-05-12T15:14:00.000-04:00

We all know that, for a while now, iced coffee has been in style. Since I like coffee, I, off course like iced coffee, but this gourmet trend can be quite pricy. So, I came up with my own.

Ingredients I use

This is one of them:

Ingredients:

1 glass of milk - I like soy milk-
1 teaspoon of Nescafe
2 tablespoons of Hazelnut non-dairy creamer
You can use sugar if you like

Hazelnut Iced Café my Way

Preparation:

Pour the milk in the glass, add the instant coffee, the hazelnut, the sugar if you used it, a couple of ice cubs and voila!

It is this simple.

Buon Appetito!

Basil Lemonade

2012-04-27T18:45:00.000-04:00

We all like lemonade; most of us anyway. Lemonade takes me back to the summers of my childhood.

I received another Vegetarian Times magazine, subscription that my friend Vero, from La Cocina de Vero con comida, gave to me for Christmas. Thanks again my friend.

A couple of days ago I was reading through my new magazine and among the succulent recipes I found one that truly caught my attention, Basil Lemonade. WOW, I think you already know that basil is my favorite herb, and the thought of this lemonade made my mouth water. I checked the refrigerator for basil, I did not have any. I went to the market and purchased the basil and some lemons.

My daughter loved it. If you make this Basil Lemonade for your children, they will love it too.

Here we go.

Ingredients

4 cups fresh basil leaves, packed
3/4 cup sugar (I used less sugar, I like taste the lemon)
1 cup fresh squeezed lemon juice

Preparation

Bring basil leaves, sugar and two cups of water to a boil in a medium saucepan, stirring to dissolve the sugar an bruise basil leaves. Simmer 5 minutes without stirring. Strain, pressing on basil to remove liquid. Cool.
Pour 2 cups of basil syrup into a pitcher. Stir in lemon juice and 4 cups of water. Refrigerate and chill well.
Serve over ice, garnish with basil leaves.

Buon Appetito!