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Breakfast Pancake Cupcakes

2012-05-24T11:56:00.003-04:00

To get out of the egg-and-toast-in-the-morning rut, I decided to bake some pancakes.

Not that there is anything wrong with a morning breakfast ritual, I happen to like routine. But sometimes a little change can be beneficial to your health. By switching to a different food, you get to eat different nutrients.

For the past few months I've really tried to like rhubarb. It wasn't the first time that bought it, but it was the first time that I tried to cook with it. The experience was terrible.

It smells like celery but it's red like strawberries, that is just too weird on its own. I was promised that it would taste sweet and tangy. It did taste tangy, but it wasn't sweet at all. Because I didn't want it to go completely to waste, I tried to eat it with my breakfast cupcakes to mask the flavor of the rhubarb compote. That didn't work either.

Rhubarb looks pretty and makes a nice crunchy sound when you slice it, but it fell short in the flavor department. Needless to say, I will never cook with it again.

I may try it if someone else cooks it for me, though.

These Breakfast Cupcakes are very easy to make.

You start with a base of your favorite pancake mix, then add a couple of tablespoons of cocoa powder and one tablespoon of coconut oil. Then mix and bake like cupcakes.

Pair them with your favorite pancake toppings. I used maple butter and raw pecans. You could also add some nuts to the batter.

They keep in the fridge for up to two days, just warm them in the oven before eating, then add your favorite toppings.

I used my favorite pancake mix: Organic Buttermilk Pancake & Waffle Mix 100% Whole Grain from the Whole Foods brand.

You can use any type of gluten free mix you like, just make sure to use organic raw cacao powder and organic unrefined coconut oil.

It's also very easy to make a double batch.

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(makes 12 small cupcakes)

1 cup of your favorite Pancake Mix

2 tbsp Raw Cocoa Powder

1 tbsp Unrefined Coconut Oil

2/3 cup of warm Water

Maple Butter

Raw Pecans

-Preheat the oven at 350 degrees.

-Mix all the ingredients (except maple butter and pecans) in a bowl.

-Pour the batter into 12 cupcake molds in equal parts. Bake for 12-16 minutes.

-Top with maple butter and raw pecans. Eat warm!

Vegan Mocha Chocolate Cake for my Dad

2012-05-15T18:08:00.001-04:00

I was lucky enough to grow up with three strong paternal figures: my two Grandfathers and, of course, my Dad. By watching them, they taught me most of what I needed to learn about men. But today I'm celebrating the life of one them: my Dad!

Today is his birthday! He turns 56 years young. For most of my life we have not lived together, not even in the same country. But he has always been there for me and my younger brother. Like we say in Puerto Rico, "Hasta para un bautizo de muñecas".

This Vegan Mocha Chocolate Cake is for him...

Most of the time, we agree to disagree, but in many ways we are very alike.

I got the photography gene from him. Since I can remember he has always loved photography. I still have a very old camera and flash bulbs that once belonged to him.

As you can maybe see in the picture below, we look very much alike. We have the same curly hair, pale skin, freckles and small brown eyes. And we are both Taurus!

In front of the Roman Coliseum in 2007.

But I also inherited the not-so-good traits. We are both procrastinators, we buy books to never read them, leave clothes and empty glasses all around the house, and the list could go on. But lets concentrate in the good things.

He now lives in Spain. For my birthday, two weeks ago, he sent me an amazing book about Spanish cuisine. When we talked on the phone this afternoon, he asked me to bake a cake and dedicate a post to him in my blog. He is very proud of me and what I do, so I had to do it even though I'm a terrible baker.

That's why I always go back to the same recipes (here and here). This one is a new version of an old recipe I've posted here before and have been making for years. Just a few tweaks here and there to get a whole new cake. He loves coffee so I had incorporate it somehow.

Papi, esto es para tí, Te Amo...

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(use all Organic ingredients if possible)

for the cake

1 1/4 cups of Whole Wheat Pastry Flour

3/4 cups of Raw Turbinado Sugar

1/3 cup Raw Cocoa Powder

1 tsp Baking Soda

1/2 tsp Sea Salt

1 cup Water

1 tsp Vanilla Extract

1/4 tsp Cinnamon

a pinch of Cardamom (optional)

2 tsp Ground Coffee (doesn't need to be instant)

1/3 cup Unrefined Coconut Oil

1 tsp Apple Cider Vinegar

for the glaze

1 tbsp Unrefined Coconut Oil

2 tbsp Raw Cocoa Powder

3 tbsp Raw Turbinado Sugar

1 tsp Ground Coffee

2 tbsp Rice Milk (or any other milk)

-In a small bowl, heat the water until boiling. Remove from heat, add the sugar, coffee and oil. Mix and let it cool down for 8-10 minutes.

-Mix the rest of the ingredients (except the vinegar) in another mixing bowl. Add the liquid once it has cooled down, but it's still warm. Mix well, then incorporate the vinegar. Pour onto a greased 9 inch baking dish and bake for 20-15 minutes at 350 degrees.

-While the cake is baking, mix the glaze ingredients in a small sauce pan, cook for 2 minutes over medium high heat. Remove from heat and set aside.

-When the cake is done, pour the glaze over it while it's still hot. Serve the cake warm, it tastes better that way.

Root Vegetable Patties with Spicy Chorizo

2012-05-14T13:14:00.002-04:00

It's funny how slow time passes when you're expecting important news. I've been staring at the phone all day, not even using it because I don't want to 'disturb' it. Silly, right?

It's a good thing that Downton Abbey exists. Otherwise I'd be going completely out of my mind. I've been watching episodes back to back since last night. Have you watched that show?

I get lost in the accent, the scenery and opulent meals.

The two cooks spend all day cooking from scratch and gathering ingredients. That's somewhat how this dish came to be.

I've been imagining all the fresh produce that the local farmers supply to them and thinking about how to incorporate them in one dish. I just don't have the time to be in the kitchen all day like them.

Inspired by another recipe, I decided to give this dish a try. It's simple, and easy enough but very flavorful thanks to the combination of different root vegetables.

You can use any combination of root veggies you want and even use kale instead of brussels sprouts. For even more flavor, roast half a yellow onion along with the veggies. Mash everything together, form the patties and broil them until golden brown. Pair the patties with the spiciest chorizo you can find. Don't worry too much about exact measurements, it really doesn't matter.

I recommend that you use all organic ingredients. I've been eating only organic lately, and have really noticed the difference.

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(makes about ten small patties)

8 Brussel Sprouts

1 Carrot

2 Parsnips

1 Turnip

1 tsp Thyme, dried

3 Red Potatoes

3 Garlic Cloves

Salt and Pepper

1 tbsp Extra Virgin Olive Oil

Spicy Chorizo

-Peel and chop all the veggies (except potatoes) and put them in a baking dish. Season with oil, salt, pepper and thyme. Roast in the oven for about 20 minutes.

-Chop the potatoes and boil in salted water until done, remove from water and mash.

-When the veggies are roasted, puree in the food processor. They can be as chunky or as smooth as you like. I like to see some chunks of veggies in the patties.

-Mix the mashed potatoes with the pureed veggies. Season with salt and pepper if necessary. Form the patties (about 3 inches). Place in a baking dish and broil until they are golden. Serve warm over greens and roasted spicy chorizo.

Mixed-Berry Yogurt Pops

2012-05-10T11:09:00.004-04:00

As I type this entry, I'm enjoying the best perk of being a food blogger : eating the food I prepared! After all, isn't that why most of us start a food blog?

Every blogger focuses on something different. When I started this blog a year and a half ago, I was focusing on publishing recipes. After a few months, I started sharing stories about my personal life that were related to food.

Everyone has a recipe to share, as simple as it may be, that reminds them of a particular time in their lives.

Don't worry, I'm not going to share a lengthy story about yogurt popsicles, in fact I don't have an interesting story about popsicles at all. I only prepared these because temperatures in Florida are getting hotter every day, so I needed a refreshing treat.

But I will share how I got inspired to make these. I was reading a post on one of my favorite blogs, Dominican Cooking and decided to give it a try. It looked too delicious not to.

While they cooked the berries, I decided to add them raw, macerated with very little sugar. Keeping a higher nutritional profile.

Try my recipe or try theirs, but try it!

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(makes six 3oz popsicles)

*Add sugar to taste, depending on how sweet the berries are.

1 cup Organic, Plain Greek Yogurt

1/2 cup unsweetened, Organic Frozen Mixed Berries (thawed)

1 tbsp Organic, Raw Turbinado Sugar

1/2 tsp Organic Vanilla Extract (optional)

1 Mint Leaf, very finely chopped (optional)

-In a small bowl, mix the sugar, finely chopped mint and berries. Using the back of a spoon (or a fork) macerate the berries. they can be as chunky or as thin as you want. I like to find fruit bits in my pops.

-Mix in the remaining ingredients and mix. Pour onto popsicle molds and freeze until hard.

Crunchy Mac & Cheese made with Homemade Mascarpone

2012-04-17T14:06:00.000-04:00

"That doesn't look like Mac & Cheese!" That's the reaction I got from a friend when I showed him the picture of the recipe I was planning to make. Quite honestly, that's exactly the reaction I wanted to get.

Most of us grew up eating the bright orange boxed kind. My Grandma (who looked after me while my Mom worked), would never serve us anything boxed or canned (except for veggies, yuck!). But from time to time, at home, I would eat Mac & Cheese from a box. I'm ashamed to say, that most of it, I've eaten as an adult. I used to crave the orange color and salty fake flavors.

Although this is really Penne & Cheese, the essence of the traditional dish is still there.

I used Gluten-Free Penne (brown rice), but you can use any type of pasta you want. The real secret is on the Homemade Mascarpone. The crunchy breadcrumb topping adds a light touch to the dish.

That's the new baby. It's fun to watch him learn how to run.

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For the Homemade Mascarpone:

2 cups Heavy Cream

1 tbsp Fresh Lemon Juice

Heat the cream on a double boiler until it reaches 190 degrees (bubbles will start to form on top). Add the lemon juice and keep stirring for 2-3 minutes until the cream curdles. You should be able clear whey streaks while stirring. Let it cool down for 20 minutes. Then strain for 8 hours in the fridge. Save your Mascarpone in a closed container in the fridge.

For the Pasta:

(serves 4)

1 pound of Pasta (Macaroni, shells, penne, etc.)

6 ounces Mascarpone

1/2 cup chopped Tomatoes

pinch of Nutmeg

3/4 cup grated Seaside Cheddar (or any other soft cheese)

3 tbsp grated Parmesan

1/3 cup of Milk

Sea Salt

Black Pepper

1/2 cup Bread Crumbs

2 tbsp fresh Parsley

Cook the pasta for 2 minutes less than the packages instructs. Drain and reserve.

In a small saucepan, combine together the mascarpone, cheddar, nutmeg, salt, pepper, milk until they melt together. In a separate bowl, combine the breadcrumbs, parmesan and finely chopped fresh parsley.

Add the cheese sauce to the pasta, add the tomatoes, combine very well in a baking dish. Top with the breadcrumb mixture. Bake for 10-15 minutes.

My never ending search for the perfect Pizza Dough

2012-04-11T12:12:00.002-04:00

Over the years, with the help of my awesome Aunt Minin (here and here), I have mastered the art of perfect pizza toppings. That perfect combination of ingredients that make a great tasting pizza.

Ham and Pineapple, Capers and Yellow Onion, Mozzarella and Mascarpone, Green Peppers and Pepperoni, Pesto and Ricotta... the list goes on.

Unfortunately, I can't say the same about Pizza Dough. I have yet to find the 'perfect' recipe.

My firsts attempts on making the dough myself were inspired by a friend of mine who introduced me to a brand of prepared dough flour mix. It was good and it worked every time. Then I started making my Aunt's dough recipe, also good, but not restaurant style.

I've always craved the thin, crunchy-in-the-edges and gooey-in-the-middle pizza dough. A few years ago, while visiting my Dad in Naples, Italy, I was lucky enough to spend a few weeks in the pizza capital of the world. Mostly, we ate pizza from small and traditional restaurants. I was in heaven!

I've been trying to recreate that dough ever since, without much success. When it comes to toppings, to me, simplicity is best. A few flavorful and high quality ingredients are all I need.

This dough is the best I've tried so far, although I had to change the original recipe a bit. You can use it all the same day, refrigerate it until the next day or simply freeze it for later use.

It rises beautifully, tastes delicious (if you use high quality Extra Virgin Olive Oil) and the golden crust looks perfect. It's also very light and crunchy while remaining a bit gooey in the middle (if you under cook it for 2 or 3 minutes). Give it a try!

*A few notes on the recipe:

-I made the dough entirely by hand because I don't have a stand mixer, but you can use a mixer if you want.

-The dough should be soft, I think that's the secret to lots of air bubbles. It also makes it crunchy on the edges.

-If you want a chewy middle, under cook it for 3 to 5 minutes.

-The toppings I used on this one are: Pesto, Parmesan, Mozzarella, Yellow Onion and Capers.

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(makes one big pizza)

1 cup Warm Water

2 1/2 cups Unbleached All-Purpose Flour, plus another 1/2 cup

2 tsp Yeast

1 tbsp Turbinado Sugar (or any granulated sugar)

2 tbsp Extra Virgin Olive Oil (high quality)

1 tsp Salt

In a bowl, mix 1/3 cup of the warm water with the yeast and sugar. Let it stand for 3-5 minutes until the yeast reacts. Add the rest of the warm water. Add the salt and oil, then mix.

Add one cup of the flour, mix well. Then add another cup and continue mixing. Add the remaining half cup. Keep mixing with you hands. If you think the dough is too sticky, keep adding the remaining half cup of flour until you get a better consistency. The dough should be soft, but never sticky. Keep kneading for 5 to 10 minutes by hand, or 5 minutes in a stand mixer.

Let it rise for an hour and a half before using. You can refrigerate it for the next day or even freeze it. When freezing, let it thaw in the fridge for 8 hours before using.

I cooked mine by heating the oven to 550 degrees. Stretch the dough, add the toppings, cook for 13-18 minutes. Always keep an eye on it when cooking at such high temperature.

Tilapia á la Grenobloise

2012-04-10T13:19:00.001-04:00

I'm not ashamed to say that I've eaten this dish three times already...

The first time I prepared it for a friend that I had over for lunch. It was the perfect afternoon cooking and eating. Right after eating, we walked around the land where I live, taking pictures and enjoying the quietness of the country.

Because I live in the south, I've been exposed to fish in all its variations. I don't really like fish, but I'd eat it when my mom would make me and my brother late night dinners of pan fried Tilapia with Green Peppers and Yellow Onion. She would slowly cook the Tilapia in a little butter and olive oil, then add the onions and peppers to continue cooking. It was delicious!

This recipe is easy and is ready in about 10 minutes. Perfect for impromptu lunches like the ones I had yesterday.

Don't you just love to watch people eat the food you prepare? To me, that's the best part.

Living in the country has its perks. I have to drive at least 20 minutes to get anywhere, but the views and animal sightings are amazing, that makes up for everything else. At night, I see racoons, rabbits, wild turkeys and deers. During the day, it's mostly cows, black birds, donkeys, goats and dogs.

Oh, and there are frogs everywhere! In every color and size you can imagine.

It was nice to enjoy the gentle heat of the spring here in Florida. The sunlight was perfect and the animals seemed to be enjoying lunch as well.

I'm in awe with the color of their fur and how soft they are. I had never seen such beautiful cows.

A few notes on the recipe:

-Don't worry about seasoning the fish, it's not necessary. The sauce is very flavorful.

-Make sure the fish is completely thawed before cooking.

-Use any fish you have on hand, as long as they're cut in thin fillets.

-Cook about 2 minutes per side.

-Only a very thin coat of flour is necessary.

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(serves four)

Adapted from My Father's Daughter by Gwyneth Paltrow.

4 Tilapia fillets

1/3 cup of Milk

3/4 cup of Unbleached All-Purpose Flour

1/4 cup Extra Virgin Olive Oil

4 tbsp Butter, divided

2 tbsp Capers

1 Lemon, skin discarded and cut into thin circles (see the first picture)

Maldon Sea Salt

Prepare the sauce by adding 3 tbsp of butter in a small saucepan, cooking over medium heat until it starts turning brown and smells like nuts. Remove from the heat, then add the capers, swirl them in the butter for 1 minute and add the lemon wedges. Reserve.

Put the flour and milk in separate bowls. Add the oil and remaining butter in a non-stick skillet. The oil should be about 1cm deep. Dip the fish in the milk then cover in a thin layer of flour. Cook in the oil, two minutes per side, over medium-high heat. Do this in batches, if necessary.

Transfer the fish to a serving plate and spoon the sauce on top. Serve with a green vegetable.

Blue Cheese Dressing

2012-04-07T23:47:00.001-04:00

I made it a point to eat more salads this summer. It's only April, but the temperatures are already high here in Florida. Cold and raw salads is what seems appropriate for the weather.

Unfortunately, the veggies are only an excuse to eat more of this perfect Blue Cheese Dressing. Tangy and very mild, exactly what I was craving.

I used to hate Blue Cheese. The first time I ever had something like it was a few years ago when I brought a piece of Gorgonzola home. I didn't know what it was, but the name sounded like a mild and creamy cheese to me. It was not! I could not stand the smell as soon as I opened the container. Years later, that was my first clue why the cheese was so bad: it came in a container! Shame on me for buying cheap cheese.

Now, I know better. I gave Blue Cheese another chance and now I love it.

I mentioned on another post that I bought My Father's Daughter by Gwyneth Paltrow. I've planned my entire next week based on recipes from the book. I already tried a version of her Cacio e Pepe. This would be the second recipe.

I like the book because all the recipes are perfect for everyday meals, not elaborate recipes that take hours to prepare.

I'll be sharing many more!

*Note: This is not the exact recipe. I made two changes. I used yellow onion instead of shallot and rice vinegar instead of red wine vinegar. Also, start by adding half the amount of water first, then keep adding water depending on how thick you want the dressing to be.

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(makes 1 1/2 cups)

1/3 cup Sour Cream

1/3 cup Vegenaise

1/2 cup Gorgonzola Cheese, crumbled (any Blue Cheese will work)

1/3 cup Cold Water

1 tbsp Rice Vinegar

1/4 cup very finely sliced Yellow Onion

big pinch of Black Pepper

big pinch of coarse Salt

-Cut the onion very thinly in small pieces. Crumble the cheese, and put them in a small bowl with the onion.

-Add the rest of the ingredients (but only half the water). Whisk together. Keep adding water depending on how thick you want the dressing to be.

-Store in the fridge for a few hours for all the flavors incorporate. If you can't wait, just serve!

Cacio e Pepe for Breakfast

2012-04-03T09:34:00.069-04:00

I'm not one to buy cookbooks. With all of the amazing food blogs on the internet, who needs another cookbook? But I was drawn to My Father's Daughter by Gwyneth Paltrow since I first heard about it.

Some reviews mentioned how 'simple' the recipes are. I figured, that's my kind of meal: simple and easy everyday recipes. So I decided to buy it when I became face to face with it while shopping the other day.

To keep extra simple, I decided to prepare Cacio e Pepe as the first recipe I'd try from the book. The truth is that I haven't been grocery shopping in a while, so I needed a recipe that would use whatever little ingredients I had left.

Since it was 9 a.m. when I started experimenting, I decided to add a poached egg to the dish, so it would feel like breakfast rather than lunch. I'm an eggs-in-the-morning type of person.

Gwyneth mentions that she likes to enjoy it with a big glass of wine. Since I don't like wine (I'm a beer gal) and it was only 10 a.m., I enjoyed mine with a warm cup of English Breakfast Tea with milk and brown sugar.

I woke up early to a field covered in fog. The sun peeking from the back of the land gave it a very surreal look.

Turnips taste great with the same sauce I used for this recipe. Also try them with Spinach Pesto. Just steam or boil them until tender and top with the sauce.

This hazy summer view in the early morning makes me happy.

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(serves four)

1 pound of Spaghetti (I used whole wheat)

2 tbsp Olive Oil

about 2/3 cup of grated Parmesan Cheese

about 2/3 cup of Pecorino Cheese

a big pinch of freshly ground Black Pepper

about 1/4 cup of Pasta Water

-Cook the pasta in a large pot of salted water until al dente.

-While the pasta is cooking, mix the rest of the ingredients in a bowl. When the pasta is done, add the 1/4 cup of pasta water. You may need to add a bit more to thin out the sauce.

-Drain the pasta, but DO NOT discard the water. Incorporate the sauce into the pasta and set aside while you prepare the eggs.

-Using the leftover pasta water, poach one egg per person and serve on top of the pasta.

Lazy Roasted-Chicken Soup

2012-04-02T16:16:00.004-04:00

Soup is the number one comfort food for so many people during the cold winter months. Unfortunately, I do not live in a cold climate (hello, Florida), nor is it winter time in the US, but soup still remains as a true soul food for me.

With so much to do, I haven't had time to go grocery shopping. Tomorrow I'll take on that task, but for now, I needed to use up all the veggies in my fridge.

The original plan was to prepare some sort of Vegetable Soup, but I had some leftover Rotisserie Chicken that needed to be used.

It quickly turned into a everything-in-the-fridge- soup. I kept adding vegetables and even a piece of cooking ham. It all turned out wonderful. With the addition of fresh cilantro on top, all the flavors married together.

The real secret here is the Parmesan rind. You know the dried part of the cheese? Don't throw it away. Freeze it, then add a small piece to any soup, risotto or slow cooked dish that could benefit from that extra flavor.

Last week my recipe for Lazy Veggie Pot Pie was featured on Culinary.net by Sarah Aylward. Go take a look at the article to also see another recipe for pot pie.

To keep with the 'lazy' theme, make sure to prepare this soup recipe. Don't be intimidated by the long list of ingredients. You can use whatever vegetables and meats you have in the fridge. Keep the pot covered while cooking so there is not much water evaporation. Four cups of stock are enough, add a bit more if you like a 'brothier' soup.

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(serves two)

4-5 cups of Vegetable Stock (start with 4, add more as you go)

2 big Celery Stalks

2 Garlic Cloves

2 big Carrots

1 small Red Potato

1 big Corn Cob

6 Spanish Olives

4-6 small pieces of Pumpkin (about an inch)

1/2 cup of frozen Sweet Peas

3/4 cup of shredded, leftover Roasted Chicken

3 ounces of Cooking Ham

fresh Cilantro leaves

1 Parmesan rind (about one inch cube)

-Chop all the veggies into bite size pieces. Throw everything except for the chicken and sweet peas in a pot and cook until the veggies are tender.

-Add the chicken, parmesan rind and sweet peas and simmer for 3-5 more minutes.

-Top with fresh cilantro and serve.

Manual Mode & New Lightroom Presets

2012-03-27T16:28:00.004-04:00

There is no new recipe today. I'm just posting to try out new settings on the Blog. Like the way readers see the emails about new posts.

Previously, the entire blog post would show up in your inbox. Now, I'm trying out a new setting so only the first picture and some of the text will show. I don't know if it'll work, but lets see.

Also, I've been practicing taking pictures in Manual Mode. It's still scary, but I'm getting better.

The pictures on the last post were all taken in Manual Mode, I think they came out better than previous tries.

Also, I've been trying new Lightroom Presets that I found online a few weeks ago. Although, they're not perfect (they need a few adjustments), they were free and very useful. I used the one called 'nostalgia', as well as sharpening the overall picture since I always shoot RAW.

Let me know what you think!

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As requested by a reader, the settings on Manual Mode are:

-first picture: ISO 400, f/2.5, 1/640

-second picture: ISO 400, f/2.5, 1/1250

-third picture: ISO 400, f/3.2, 1/800

It was a very sunny day, with very few clouds, between 2:00 and 4:00 pm.

Asian-Inspired Bean Salad and Salmon

2012-03-26T12:48:00.002-04:00

When trying to clean up the pantry, the weirdest recipes come to mind. A few of the worst and best recipes that I have ever prepared have been during the last week of the month, when I'm trying to use up every can in the pantry before grocery shopping the next week. That's exactly how this recipe came to be.

This recipe was inspired by the flavors of an Asian Inspired Meatball dish I prepared two weeks ago (I will share the recipe next week). It's great to use the cans of beans and salmon (or tuna) that maybe living in your pantry for a while now.

If you want to turn it into a Pasta Salad, just add a half cup of cooked macaroni pasta. It's delicious warm or cold. The next day is even better.

I've been distracted from the blog lately. Distracted from everything that's important to me, really. I'm trying to regain that sense of responsibility and organization that I lost once I moved to Florida. I'm turning 30 in a month, maybe I'm having an early midlife crisis (I'm just kidding).

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(serves two)

1/2 cup of Chickpeas

1/2 cup Black Beans

1/2 cup Red Beans

1 tbsp Coconut Oil

1 tbsp Tamari Sauce (or Soy Sauce)

1 tbsp Rice Vinegar

1/2 tsp Mustard

1 tsp Sesame Seeds

2 tbsp chopped, fresh Cilantro leaves

1 can of Salmon (about 1/2 cup)

Black Pepper, to taste

-In a bowl big enough to hold the entire amount of beans, whisk together the oil, tamari sauce, vinegar, sesame seeds, mustard, cilantro and black pepper.

-In a separate bowl, mix 1 tbsp of the mixture with the salmon. Mix well.

-Add the beans to the remaining mixture and mix well.

-At this point you can refrigerate everything to let the beans absorb the flavor, or just serve immediately. When serving, spoon the salmon on top of the beans, then top with more cilantro or sesame seeds if you want.

Natilla with Maple Almonds

2012-03-13T01:14:00.003-04:00

I have been missing in action for the past week. The lack of posts doesn't mean that I haven't been cooking. In fact, I've been cooking and experimenting more than ever.

A month ago I went to Whole Foods for the first time. I know that for many people, that's nothing exciting, but for me it really is. Because we don't have a store like that back home.

During my most recent trip, I bought fresh Soba Noodles. Which I cooked with a simple Beef and Broccoli Stir Fry. It was delicious, and I will share the recipe very soon.

I've been preoccupied with life, which explains my lack of posts. But today I decided to experiment with shooting in full manual mode. I know that's scary for most people, it is for me. But I felt encouraged to try it by an article I read over the weekend.

After a few practice shots, trying different aperture/shutter speed combinations, I was able to almost get a correct exposure. With some tweaks in Lightroom, I think they turned out pretty good. I think I'll be shooting manual from now on. Keeping the aperture mode as a 'safety mode'.

To make the transition easier, I decided to prepare a dish that I love: Natilla. Is traditionally Spanish, in Puerto Rico we have adopted the dish as a breakfast option. It tastes very similar to Vanilla Pudding, in fact it's almost the same preparation, but with less corn starch.

The Maple Almonds were really easy to prepare. I made mine with Maple Butter, but you can use Maple Syrup as well (just don't add the splash of water).

The almonds were sticky and sweet, perfect as a topping with a breakfast feel to it.

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For the Natilla

1 cup of Whole Milk

2 Egg Yolks

3 tbsp of Sugar (or to taste)

1.5 tbsp Corn Starch

a pinch of Salt

1/2 tsp Vanilla Extract

-Whisk all ingredients in a small sauce pan (except the vanilla). Make sure the corn starch is completely dissolved. Cook over medium-low heat for 5 minutes, when the Natilla starts to thicken, remove from heat and mix in the vanilla extract. Serve Warm.

For the Maple Almonds

*If using Maple Syrup, don't add the splash of water.

1/3 cup Slivered Almonds

1 tbsp Maple Butter

a pinch of cinnamon or cardamom

1 tsp of Water

-Mix all ingredients in a sauce pan, over medium heat, cook until the maple butter has caramelized. Let it cool a bit, the almonds will be covered in candy and it will get hard. Careful, it's very hot. Garnish the Natilla with the almonds.

Chilean Empanadas

2012-02-28T15:20:00.004-04:00

When it comes to food, I'm always up for anything. The other day my rommate's Mom prepared what I'd been craving for years: Chilean Empanadas.

They're from Chile, but have been living in Puerto Rico and the US for most of their lives. I'm glad for that, otherwise I wouldn't have met my Bestfriend and we wouldn't be living together now.

Other than the culinary benefits I get from our different nationalities, I've been also exposed to a different culture. From food, customs, manners and way of living, everything is different. The only thing we have in common is the language: Spanish. But even some words are different.

I hope you make these Empanadas and enjoy them as much as I did. I may have eaten three...

We used prepared dough, already shaped. Goya is the best brand. If you want to prepare it yourself, click here for the recipe.) The dough was meant for frying but it worked perfectly for baking as well. We think it's because it has more fat. Dough meant for baking turns out flakier, but this one was crispier.

Folding is very easy. Just fill the center with meat, make a half moon, fold one side, then fold the other and fold the top. It should be square, not round. But it tastes delicious no matter what shape.

You'll need:

Empanada dough
2 large onions, chopped
1 pound ground beef
1 teaspoon cumin
1 teaspoon chile powder
1 tablespoon paprika
1/2 cup raisins
1/2 cup chopped olives
2 hard boiled eggs, sliced
1 egg yolk
2 tablespoons milk
Salt and Pepper

Preparation:

-Cook the beef with the chopped onions, salt, pepper, raisins,paprika, chili and cumin, in a little oil. Then let it come to room temperature.

-Fill the empanada dough as shown in the picture above, put two whole olives on top of the beef and a slice of hard boiled egg.

-Beat the egg and milk together. With a pastry brush apply some of the mixture on the edges of the dough. Fold the dough as shown in the picture above. Making a half moon, the start folding the sides and finish with the top. Make it square, instead of the traditional round shape. Brush a bit more of the egg and milk mixture. Place it on a baking dish and prepare the rest.

-Bake for 25-30 minutes at 350 degrees.

-I like to serve them with fresh parsley and onion on the side.

Mushroom Quinoa and a Fried Egg for Lunch

2012-02-21T21:08:00.001-04:00

Another afternoon spent at the land in Florida.

Today I felt a quick lift of spirits while shopping at Whole Foods. It reminded me of my normal life in Puerto Rico. The afternoons spent grocery shopping with my Mom, planning meals on the spot while grabbing the ingredients.

I'd never been there. Needless to say, I've been dying to but it's 50 minutes from my house. Today I was in the area having lunch with my roommate, so I decided to stop by the store. It immediately felt like an outer body experience (ok, I'm exaggerating a little). Everything I needed was in the same place, that had never happened before.

I was even able to find those cute blue eggs that I'd seen on blogs. Which immediately reminded me of a recipe I saw last year on Cannelle et Vanille.

I couldn't find the exact recipe, but this is just as well as I remember it. It sounded delicious for a hearty lunch, and for breakfast tomorrow morning.

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(serves two)

Ingredients

1/2 cup of Quinoa

1 cup of Vegetable Stock

4 ounces of chopped Crimini Mushrooms

2 Eggs

1 tbsp Butter

Salt and Pepper

Procedure

-In a small pan, melt the butter and add the mushrooms. Season with salt and pepper. Cooked covered over medium-low heat for 4-6 minutes until softened.

-Add the Quinoa and stock. Mix well. Cover and cook for 15-20 minutes until all the water has evaporated and the Quinoa is translucent.

-Cook the eggs any way you want to and serve on top of the Quinoa.

Almost Fabada... Good enough to mend the heart

2012-02-20T14:12:00.003-04:00

Fabada is a Spanish soup traditional in the Asturian cousine. Prepared with white beans, chorizo, ham, bacon and morcilla (blood sausage). I had been craving it for days, but didn't find most of the key ingredients, apart from the fact that I don't like blood sausage. So decided to make the fake version. something good and hearty enough that would remind me of the traditional dish.

This version of a simpler Fabada is just as flavorful and hearty. It could almost mend a troubled heart...

Meahwhile, my journey to find myself in Florida continues. The other day I was wondering around town to see if I could find anything interesting. There is really nothing in Polk City, but it sure is beautiful.

I found out there is a boat dock and a fishing pier.

The dock area is just a small path for people to launch their boats. I saw two people fishing there.

It's such a peaceful place with views of both Auburndale and Polk City.

The fishing pier is empty most of the time, probably because it's not fishing season. By the looks of the area, I can tell that as soon as summer starts people will be there every day.

(serves two)

You'll need...

one, 15 ounce can of White Beans

1 medium Chorizo (about 3 or 4 ounces)

2 ounces of Ham (like ham steak or cooking ham)

1/2 cup of chopped Yellow Onion

1 Garlic clove, thinly sliced

1 1/2 cups of Vegetable Stock (or chicken stock)

a pinch of Paprika

a pinch of Cayenne Pepper (optional)

Salt and Pepper

How to...

-In a small pot, cook the chorizo, ham, onion and garlic together over medium heat until the onion is translucent (about 5 minutes).

-Add 1/4 cup of the stock, boil for 2 minutes. Add the beans, paprika and cayenne pepper. Add the rest of the stock.

-Cook covered over medium heat for 5 minutes. Taste and season with salt and pepper as necessary. Serve warm. It tastes better the next day!

Panera's Black Bean Soup with Arugula Salad

2012-02-14T20:13:00.001-04:00

Anyone who knows me well, knows about how much I love fast food. It's a love/hate relationship that I need to get over.

In order to do that at my own pace, I've been trying to recreate my favorite dishes from different restaurants. In the next months, I will be featuring a few 'healthified' fast food recipes. This one didn't need much work to make it healthy. It's low fat, vegan and full of flavor.

Before moving to the US, I had never been to a Panera restaurant. I'd heard of it and read articles about their food, but that was it. A few days ago, my roommate and I went there for dinner. I had the Mediterranean Veggie half sandwich with a bowl of their Black Bean Soup. The sandwich was OK, but the soup was delicious.

Immediately, I did a quick online search to see if recreating the recipe would be possible. That's when I ran into this one. This soup may not be exactly like the one they serve , but it tastes *almost identical. It killed my cravings.

The Arugula Salad with Mandarin Vinaigrette was delicious and refreshing. A great side dish to this soup. It contrasts with the spice of the soup.

The only thing missing from Panera's original version is a big slice of avocado on the side. I think avocado makes everything better. I'm Puertorican, after all.

A few tips on the recipe:

*Do not skip or substitute the Red Bell Pepper. I think that's what really makes a difference in the soup.

*Cook and brown the veggies before adding the stock and beans. It creates a deeper flavor.

*Adjust the spice amounts to your liking.

* The soup is supposed to be very thick. You may want to adjust the amount of stock according to your preference.

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(serves 2 or 3)

For the Soup

two, 15 ounce cans of Black Beans

1 3/4 cups of Vegetable Stock

2 Celery stalks

1/3 cup of Red Bell Pepper, chopped

2 Garlic Cloves

1 small Yellow Onion, chopped (about 1/2 cup)

1 tbsp Olive Oil

Salt and Pepper

1/4 tsp Cumin

1/8 tsp Cayenne Pepper

-Finely chop all the veggies, sautée over medium heat in the oil, until browned and almost fully cooked.

-Add the stock and half the amount of beans. Cook on high heat for 3-5 minutes until the veggies have softened a bit more.

-Puree in a food processor. Return it to the pot. Add the remaining beans. Cook for another 5 minutes.

For the Arugula Salad

two handfuls or Arugula

2 tbsp Olive Oil

3 tbsp of Mandarin juice (squeeze one mandarin)

1 tsp Dijon Mustard

Salt and Pepper

-Whisk together the ingredients for the vinaigrette, until well combined. Pour over the Arugula leaves. Serve immediately.

Rosemary and Lemon Chicken

2012-02-13T16:56:00.003-04:00

Lately, I've been having fun with Pinterest. I could spend hours on that site, clicking through links and discovering new boards. There are already a few recipes that I must try, found through the site. Plus another couple of tutorials for DIY room decorations, that I'll be working on this week.

Are you on Pinterest or Flickr? I'd love to follow you! Just leave me a link in the comments section!

Here is a link to my Pinterest and Flickr profiles.

I loved this chicken! It's so flavorful and aromatic. Rosemary really stands out on any dish, you don't need lots of it to make food delicious. Just a few sprigs work perfectly. Paired with fresh lemon, is a winning combination. Sautée some mushrooms in the left over sauce to soak up all the juices, it's really good.

The Rosemary came from my own backyard. My roommate's Mom has a mini herb garden with a few plants that I use for cooking. I can smell the Rosemary plants from various feet away, they're that aromatic.

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(serves two)

You'll need...

2 Chicken Breasts, in bone, without skin

14 Asparagus Spears

1 Lemon, cut into 5 rinds

2, four inch Rosemary Sprigs

2 tbsp Olive Oil

3 tbsp Butter

1/2 cup Chicken or Vegetable Stock

Salt and Pepper

How to...

-In a small pan, melt the butter in the oil with the rosemary and lemon. Over low heat, cook the seasoned chicken breasts for about 50 minutes (until done), covered. Turn a few times, to cook well in both sides. You may need to add a few pours of stock, only if necessary, to create a bit of a sauce for the chicken to cook in.

-After the chicken is cooked, remove from the pan onto a plate ad cover with foil. Let it rest.

-Cook the asparagus in the leftover sauce.

-Serve.

Black Bean and Pasta Soup with Spinach

2012-02-07T15:47:00.001-04:00

Strawberries are at its best when they're about to go bad. Their sweetness intensifies, their flavor is much stronger and their texture changes. That's when I like to mash them up and sweeten my yogurt with them. But sometimes, the simplicity of eating them straight from the container, is truly the best way of enjoying the fruit.

Today I realized that's how life works sometimes. When things are about to go bad, right at that moment is when we should take the opportunity to change things for the better.

I wish I could just press the 'easy button' and make things happen. But that only happens on TV.

In real life, I have to be patient and work hard on things to make them happen. Even if patience doesn't come naturally to me.

People say that good things come when you least expect them... but I'm so tired of waiting.

This soup is as nourishing for the body as it is for the soul. Eat it with a dark and deep flavored piece of bread, then very ripe strawberries for dessert.

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(serves three)

Ingredients

4-5 cups of Water (or vegetable stock)

1 Vegetable Bouillon Cube (omit if you're using stock)

3/4 cup Whole Wheat Macaroni Pasta

1 cup of Black Beans

1/2 cup of finely chopped Yellow Onion

2 Garlic cloves, finely chopped

2 ounces of Cooking Ham (Ham steak), chopped in small cubes

2 cups of fresh Baby Spinach

1/4 cup of Spanish Olives

3 tbsp of Wine

Salt and Pepper

How to

-Cook the onion and garlic in some olive oil over medium heat until browned (about 5 minutes). Add the ham and cook for another two minutes over medium-low heat. Then turn to low heat and add the wine. Add the spinach and cook covered until softened but not completely wilted (about 3 minutes). Set aside.

-Cook the pasta in the stock until almost done. Add the black beans, spinach mixture and olives. bring to a boil, and cook for another 5 minutes. Season with salt and pepper. Serve with warm bread.

Pasta with Chicken al Mojo

2012-02-01T21:27:00.003-04:00

A few nights ago, my roommate prepared a delicious Chili with every veggie we found in the fridge that was about to spoil (even though my brother argued that there are no veggies in real Chili). We ended up with a huge pot of chili, that was delicious in every bite. Considering that I had never seen my roommate even make some toast, it was very impressing.

Her Mom prepared a very simple and delicious Mojo to put on top of every bowl of hot Chili.

Raw Onions, Cilantro, fresh lime juice, vinegar, olive oil, raw garlic, salt and pepper. All combined, created the tangy Mojo I was craving. You can put that on anything. It's supposed to be raw, but it's also excellent to cook with. Like I did in this recipe.

I cooked the chicken in some leftover Mojo, it was delicious. The meat was very tender and flavorful. Combined with the tomatoes and pasta, it was the perfect lunch.

I keep getting amazed by the views here in the land. Ten acres of forests and beautiful animals. Frogs are everywhere.

Today, when I put my hand inside the mailbox, I got a wet surprise. A tiny frog jumped in my finger. It looked exactly like the one I posted about last week.

In the picture above, you can one of the remains of a black cow that was found dead almost three years ago deep in the back of the land. A few bones still remain there. It was very impressing.

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(serves four)

To make the Mojo, you'll need:

1 big Yellow Onion, chopped very finely (small pieces)

2 Garlic Cloves, chopped very finely

1/2 cup Cilantro leaves, fresh, chopped very finely

2 tbsp fresh Lime Juice

1 tbsp Apple Cider Vinegar (or any other mild vinegar)

2 tbsp Olive Oil

Salt and Pepper

-Mix all ingredients in a small bowl, sprinkle with a bit of salt and pepper. Mix well and set aside. It's better if you make it the day before and let it sit in the fridge.

For the Pasta and Chicken, you'll need:

2 Chicken Breasts, chopped into one inch cubes (or a bit smaller) and seasoned with salt and pepper

One, 16 ounce box of thin Spaghetti (whole wheat)

2 medium Tomatoes, chopped in small pieces

one slice of Pumpernickel Bread

1 tsp Olive Oil or Butter

some fresh Parsley, to sprinkle on top of the pasta when served

-Cook the pasta according to package directions, in salted water.

-Meanwhile, in a skillet, cook the chicken with the Mojo over medium heat until done. Cook covered to conserve the juices. About 12 minutes.

-Once the pasta is done. Mix with the tomatoes and cooked chicken.

-Drizzle some olive oil or butter on the bread, and toast it. Crumble it using your hands, and sprinkle on top of the pasta along with the chopped parsley. Serve immediately.

Wooden Background for Food Photography

2012-01-30T16:58:00.005-04:00

Don't be like me! Do NOT photograph fresh Pomegranates on this surface without protection between the two. It will stain!

Since I had to leave all my backgrounds back home (Puerto Rico) because they were too big to bring with me, I wanted to recreate at least one of them.

I already published a tutorial (see it here) a while ago. That background was very easy to build, but I wanted it to be easier this time. Since it's not a functional tabletop, I could just glue everything together. If you want a tougher surface, build this one.

This tutorial is for a 16 x 16 inch table top. I used wood sticks like the one you'd find in a hardware store for gardening. the rest of the materials, you can find them in the art section of any store. Total cost is about $10.

You don't necessarily need to mix the paint with water, I do it because it's easier to glide the paint brush that way and the wood will absorb paint anyway. But more paint than you think you'll need if you are not mixing it with water.

See the background in use on this post.

(Sorry that the below pictures are so ugly. It was late, with very little light available)

What you'll need:


1. White Paint / 2. Paint Brush / 3. Wood Glue / 4. White Foam Board / 5. One-inch wooden sticks (from the hardware store)

How to:


1. Glue the wood sticks together side by side. Also apply glue on the bottom, to glue them to the white foam board as well. / 2. Let the glue dry completely (about 3 hours).


1. Place two ounces of white paint in a plastic container, mix with one ounce of water and mix well. / 2. Immediately start painting the surface. Apply as many coats as it's necessary waiting 15 minutes between coats. / 3. Let the paint dry completely before using the surface.

Breakfast Salad

2012-01-27T13:35:00.001-04:00

It's raining today here at the land.

I'm staring at the cows through my bedroom window. They're eating (and pooping) at their heart's content. Some of them are just laying in the grass, enjoying the cold rain, while soaking up some sun that's still coming through the clouds.

I'm feeling as lazy as them.

To give myself a jump start, I prepared a healthy breakfast in the form of a deconstructed Egg Salad Sandwich.

It's healthier than the sandwich version because there is no mayo. It does require a bit of preparation, but if you have an extra 20 minutes, this is so worth it. Perfect for a fancier Sunday breakfast.

Serve with coffee or black tea with cream and sugar.

I like nature colors when it rains. Everything looks like it was taken out of an old west movie.

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(serves two)

You'll need...

4 Hard Boiled Eggs, cut in half

2 cups of Baby Spinach, washed and dried

4 slices of toasted and buttered Pumpernickel Bread, cut into one inch pieces

Salt and Pepper

Olive Oil

-Simply arrange everything in a plate, then sprinkle with some salt and pepper to taste. A drizzle of olive oil would be good as well.

Mushroom and Rice Soup

2012-01-24T16:34:00.002-04:00

http://shopcookmake.blogspot.com/2012/01/mushroom-and-rice-soup.html

One the biggest issues I had during the first few months of blogging was 'propping'. It was such a foreign concept to me. Yes, I knew that food needed to served in plates with flatware and napkins on a table, but that was it.

It wasn't until I started really looking at other people's pictures that I noticed how the right props could make a photograph.

When I moved to FL, almost two weeks ago, I had to leave most of my props back home in Puerto Rico, especially the backgrounds (they were to big to carry or ship). It was a hard decision because my Grandpa helped me build those wooden backgrounds that used as tabletops.

Then, I was lucky enough to find the old wooden box you see in these pictures. I was playing with the cows for the first time, when I saw it. I like the rustic, cattle ranch look it has to it.

What's your favorite prop?

This soup is hearty and very flavorful. It has become one of my favorites. You can use spinach instead of kale, any leafy green would work perfectly.

Also, barley instead of brown rice is a nice substitution.

Make sure to cook the veggies very slowly over low heat, it'll bring out the deep flavors.

I found this little creature the other day almost by accident. I was eating a tangerine in the porch when I saw a very bright something jump up. Don't be fooled by the picture, it's actually a very tiny frog (less than an inch).

He was nice enough to pose for a quick picture.

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(serves two)

Ingredients:

1/2 cup Brown Rice

4 to 5 cups Vegetable Stock

1/4 cup chopped Onion

about 3 tbsp chopped Green Bell Pepper

1 Garlic clove, chopped

2 tbsp Olive Oil

8 ounces of Mushrooms, chopped

3 ounces of Ham, cubed

3/4 cup of Kale, finely chopped

1/4 cup Wine

Salt and Pepper

fresh flat Leaf Parsley

-Boil the rice in 4 cups of stock, uncovered until tender (about 45 minutes)

-Meanwhile, chop the veggies and ham.

-In a skillet, heat the oil. Add the onion, garlic and bell pepper. Cook over medium heat until brown.

-Add the mushrooms and ham. Season with salt and pepper immediately. Turn down the heat. Cook for 5 minutes, uncovered.

- Add the kale. Stir and cook for 3 minutes, covered.

-Add the wine, cook for another 10 minutes over very low heat, covered, then turn off the heat and keep it covered.

-When the rice is cooked, the stock should have reduced by almost half. Add the veggies, turn heat to medium. Cook for 5 minutes. You can add more stock at this point if you want. Sprinkle parsley on top.

Lime & Olive Oil Warm-Potato Salad

2012-01-24T00:38:00.001-04:00

Sometimes we get so caught up in making sure not to fall into a cooking rut that we forget to go back to basics. That's exactly what happened to me a few days ago.

My roommate's parents made dinner for us on Saturday. Her dad grilled some steaks while her mom worked on the side dishes. I had never been so impressed by a meal.

Boiled Turnips with a Sour Cream Sauce, Raw Onion and Tomato Salad, Spinach Salad and Quinoa. Everything was served with a simple Olive Oil, Salt and Pepper dressing. The natural flavors in the food really came out. Which reminded me of how simplicity is best.

Living in this area, so far for everything, has its perks. It's very easy to find excellent meat. I stopped eating meat a while ago because all of the hormones and antibiotics were doing bad things to my body. I'm feeling positive that the meat I can find in this area will not be as bad for me, since it's all sourced locally and from healthy 'happy' cows.

If you are wondering, yes, every time I see a piece of meat at the supermarket I thing about the cows that come visit me outside my window. Will I be able to shake that image off my mind? We'll see what happens.

The views are obviously gorgeous, they keep me from going crazy. All these pictures were taken around my house, within property limits. That's how big this land is.

The below photo shows you the view from my kitchen window while I'm cooking, it's simply amazing.

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(serves two)

For the recipe you will need:

10 ounces of Baby Potatoes

3 tbsp Olive Oil

2 tbsp Lime Juice

Salt and Pepper

fresh, flat leaf Parsley, chopped

-Cut the potatoes into 1 inch pieces, boil in salted water until tender.

-While the potatoes are boiling, whisk the remaining ingredients in a bowl big enough to fit the potatoes when they're cooked.

-When the potatoes are cooked, drain and add them to the bowl with the prepared dressing. Mix to make sure the potatoes are covered with dressing. Serve with extra parsley on top.

Raw Slaw Salad with Molasses Dressing... and life in Florida

2012-01-20T14:41:00.003-04:00

I've been living in Florida for over a week now, still trying to adjust to my new life. It's so much different than Puerto Rico. I'm a city girl at heart, I was raised in the middle of the metropolitan area of the island: cars, noise, people and dirt.

That picture you see above, is my new backyard. A world of difference! The views around here are incredibly beautiful, but everything is 30 minutes away.

There are cows everywhere! Those you see in the photos, live in my yard. My roommate owns a ten acre land, so she lets the neighbor's cows roam the land to keep it in good use. I have to keep an eye on them every time I want to get out of the house because they run (fast!). Did you know cows can run? I didn't.

One thing that I'm truly amazed by, is the incredible light. There is only one window in my room, but very bright and soft light comes through it all day long. Perfect for food photography!

This recipe will let you know that I really haven't had much time to cook these past few days. Salads and quick dishes have become part of my daily diet. Which is a good thing, after all.

This easy Raw Slaw Salad isn't exactly quick to prepare, but you can make a big batch then eat it during the week. It keeps fresh for five days. The true star is the dressing, though. It's sweet and thick, perfect for a slaw.

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Recipe How to...

-Prepare your favorite slaw salad any way you want to. I used raw broccoli, raw carrots and cabbage. Simply shredded the veggies using a food processor, but kept a few broccoli florets intact. Then added some dried cranberries and sun flower seeds. Mixed it all in a bowl and set it aside to prepare the dressing.

-For the dressing, you'll need one cup of mayonnaise, two tablespoons of molasses, 3 tablespoons of apple cider vinegar and three tablespoons of granulated sugar. Whisk everything together in a bowl and pour over the veggies.