Shop.Cook.Make

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.

Nutella and Mashed Potato Cupcakes

2012-01-03T18:31:00.003-04:00

Yes, you read correctly: Nutella and Mashed Potato Cupcakes. They're delicious!

I saw a similar recipe on another blog, but can't remember which one. Silly me, I didn't save the link, just copied the recipe. So if you recognize it, please let me know so I can give proper credit. Although, it's not the exact same one.

This is a version of the Mashed Potato Cupcake. There are quite a few around the blogosphere.

Today I learned a very valuable photography lesson: to always check for charged batteries.

After taking only four pictures, the camera died. So, what you see is what I was able to photograph. No second takes, no playing around with props. A lot of post-processing, though.

I was pleasantly surprised with the texture. It's not so much like a normal cupcake, but it's also not like a muffin. It's kind of in between those two. Crumbly, dense and moist, all the same time.

These are also not too sweet, which is great. Because you can top them with extra Nutella to make them look pretty.

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What you'll need...

1 1/2 cups all purpose flour
2 tsp baking powder
1/8 tsp salt
2/3 cup brown sugar

2 tablespoons unsweetened cocoa powder

3 tbsp Nutella
1 tsp vanilla extract (or vanilla seeds)
1/3 cup mashed potatoes (see first step)
1/2 cup butter, softened
1/4 cup whole milk
2 eggs

How to..

-Cook a small potato. Peel it, then mash it until there are no lumps. Measure a third cup, let it cool completely. Set aside.

-Preheat oven to 350. Line cupcake tins with papers and set aside.

-Whisk together flour, baking powder, cocoa powder and salt. Set aside.

-In a large bowl, cream the butter and sugar together, then add mashed potatoes and nutella. Whip until fluffy.

-In a small bowl, whisk the eggs and milk together. Add the flour and egg/milk mixture to the batter alternately, beginning and ending with flour. Mixture will be thick.

-Fill muffin tins 3/4 of the way full. Bake for 15-18 minutes.

-Spread some Nutella on top for extra sweetness.

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Fruit Cake - 364 Days After...

2011-12-31T13:28:00.001-04:00

When I moved ShopCookMake to Blogger 364 days ago, I never thought it would take me this far.

I started blogging on Wordpress in November 2010. After almost two uneventful months, and realizing how hard it was to keep a food blog alive, I decided to move to Blogger. In early February, I tried to quit. Two weeks later I was back, couldn't keep away for two long. Every time I felt I wasn't good enough, a reader would leave me an uplifting comment, reminding me who I was doing this for.

The most nerve wrecking moment was the time I decided to tell my family and friends about this venture. You see, I kept it a secret for almost ten months. The fact that they were proud, kept me going forward.

Sure, I wanted a pretty little blog like the ones I was following. But I never thought it would be so hard. No one thinks of how much learning, work, sweat and tears (literally) it takes to build a successful blog, unless they've done it themselves. Do I think I've built a successful blog? Well, it's running smoother now.

It took me a year and four different cameras, to get my photography to where it is today. From this to this, there is a long stretch. I can only imagine where I'll be in a year from now.

A year ago, I could only fantasize about my pictures being published in the big food porn sites, never imagining that there was an even bigger food world out there. My pictures and recipes have been featured in online magazines, the same ones I had been reading for years. That, I think, was my biggest accomplishment.

Of course, I could not have done this without the readers. Those who subscribe to my feed and follow this blog, you're the best. Without readers, there wouldn't be a blog. I still remember when I had only one follower, and the excitement when it hit 50. I still get a rush when I see the numbers go up. Tonight, this year is closing with 189 followers and over a hundred feed subscribers. That's a lot of eyes reading my posts and looking at my pictures.

My 'blog resolutions' for 2012 are only two:

-Learn how to take even better pictures

-Develop my signature prose

Anything else that happens, is icing on the cake.

With this recipe for Fruit Cake, I leave you until next year. Wishing you all the best life can offer you.

Hot Chocolate for One

2011-12-29T15:00:00.001-04:00

The Holidays are a time to get sentimental about things.

And I'm getting emotional about all sorts of things. Especially food... memories of food.

I love the tiny Vanilla seeds in drinks.

My Grandma makes the best Hot Chocolate in the world. This is not even close to how she makes it. But it's so good.

Let me warn you about something: this is not healthy at all. But that's the point about Hot Chocolate, right?

If you're looking for a quick fix using whatever you have in the fridge at the moment, this is the recipe for you.

Any chocolate candy bar works in this, but try to avoid the ones with nuts. Unless you want nut pieces all over the drink.

Also, there is no need to add extra sugar.

Apples au Gratin

2011-12-28T18:06:00.008-04:00

Those little black specks you see, are the Vanilla seeds from the bean.

The last days always go by so slowly...

Only two weeks before I move to Florida... I get so anxious every time it comes to mind.

People always worry so much about the 'What if?'. Right now, it's more about the 'What will?'.

What will I take with me?

What will happen if I don't find what I'm looking for?

What will I do with this Blog?

What will happen to it as life gets busier?

But I don't need to worry about that until January 11...

Until then... lets keep cooking!

If Potatoes au Gratin are so delicious, I can only assume their apple counterpart would be just as. Right?

Turns out it is!

Such a simple and easy to make recipe that can be altered to meet any flavor palate you may be craving.

Add cinnamon, cardamom, nutmeg, all spice... any spice you happen to have on hand is good. And be creative with herbs too. I used fresh oregano.

*Tip: Any baking dish works with this recipe. I used a big one, so the two apples were enough for only one layer. But the gratin can be as thick as you want it to be. Or you can even make individual ones.Just make sure the wet ingredients don't cover the apples completely, you want the top to brown.

Also, add the seeds and vanilla bean to the dish, then remove the bean before serving.

Vegan Coconut Pudding

2011-12-26T13:42:00.003-04:00

Do you like social media?

It seems like if you're online, being 'social' is part of the package. I'm everywhere these days!

The latest addition, is Flickr. I like it because I can store all my photos in the same place and control who sees what. But I find it to be another place to keep in contact with everyone.

Isn't that what Twitter is for? And don't even get me started on Facebook!

Don't get me wrong, I love reading people's tweets. But so many ways to 'connect' just alienate me more from my friends. If that even makes sense.

We're too connected these days.

I love reading blogs and commenting on posts. It keeps me learning about other people's lives. I find it fascinating to know what people on the other side of the world are eating everyday.

To keep with the Coconut Christmas theme, here is a delicious Coconut Pudding.

Made only from creamy coconut milk, this one is velvety and sweet. No need to add eggs, coconut milk has enough fat to create a smooth mouth feel.

I mentioned before, that Christmas tastes like Coconut to me. What does it taste like to you?

There is a huge mistake in the recipe below! Add at least a 1/4 cup of Sugar to the list of ingredients. Taste it until it's sweet enough for you.

Jewish Apple Cake

2011-12-20T21:34:00.002-04:00

Is it January yet?

That has been the burning question this week. I can't wait for Christmas to end. Please, I swear, I'm not a grinch.

There is still so much to do, so many presents to buy and people to see. What is supposed to be a happy time, can quickly turn into a stressful experience.

The lack of posts prove how busy I've been.

My Dad and Stepmom came here for the holidays, before moving to Spain. My Bestfriend arrives on Thursday (the one I'm moving to Florida with). You can see now how things can get busy very quickly.

I baked this cake because I was craving something sweet and wintery. Plus, needed something to get my mind off things.

Even though there is no real winter in Puerto Rico, temperatures do drop to the low 70's in December. Which is a great excuse to bake and experiment with soups.

Do you know what makes this cake Jewish? I have no idea. If you know, please tell me.

This is one of those cakes that get better every time you make it. It has a rich texture that comes from the cream cheese. The spicy, warm flavor comes from the cinnamon and vanilla bean.

Vegan Coconut & Vanilla Panna Cotta

2011-12-13T20:38:00.002-04:00

In Puerto Rico, Christmas tastes like Coconut.

Many of our traditional Holiday dishes are made with coconut milk: Coquito, Arroz con Dulce and Tembleque.

I keep cooking with coconut milk, trying to savor it all before I move to Florida in January.

Today I wrapped my Niece's Christmas gifts. We're sending her so many things. She is going to be the happiest 4-year-old in Alabama.

It's nice to get to play Santa this year. She is old enough to really enjoy Christmas. Even though, I barely see her because we live in different countries, I know that I can make her happy that way.

This Vegan Coconut and Vanilla Panna Cotta, is obviously not the real thing.

I played a little with the ingredients to make it Vegan, but keep the creamy texture. It tastes warm and sweet, just like the traditional version.

The vegan gelatin substitute I used, was a prepackaged mix I got at the supermarket. If you don't care to make it vegan use regular gelatin instead (one tablespoon).

Cooking Tip: After adding the vegan gelatin substitute to the mix, don't wait more than three minutes before pouring the mix into the mold. It sets quickly!

Meatless Mondays: Mushroom Stroganoff with Spinach & Sundried Tomatoes for Two

2011-12-12T14:56:00.002-04:00

A delicious lunch in under 30 minutes.

Should Meatless Mondays be 'Vegan Mondays'? I wasn't sure, maybe I'm breaking a few rules. Either way, this recipe is delicious and is ready in under thirty minutes. Rachel Ray style!

It works well with fresh tomatoes as well. Scatter them on top of the pasta along with the fresh baby spinach. The veggies will wilt in the warm, creamy sauce.

....................

On another note: If you have a chance, read this very interesting article, 'On the impracticality of a cheeseburger'. It's not about vegetarianism, don't worry. It's about the reasoning behind what we eat. I should start making a few changes to my own diet.

Here is an excerpt:

'A cheeseburger cannot exist outside of a highly developed, post-agrarian society. It requires a complex interaction between a handful of vendors—in all likelihood, a couple of dozen—and the ability to ship ingredients vast distances while keeping them fresh. The cheeseburger couldn’t have existed until nearly a century ago as, indeed, it did not.'

Lazy Veggie Pot Pie

2011-12-11T20:12:00.004-04:00

A lazy dinner, because it was not a lazy Sunday...

I keep finding excuses not to pack. Moving isn't fun. The idea of living somewhere new is exciting, but packing is dull. So I employ every minute of my free time, thinking of any activity that will keep me from doing what I have to do. As if I had majored in procrastination in college.

I took the opportunity of a Sunday at home with my Mom, to put up Christmas decorations. Realizing that this is probably the last time we'll do this together, was a little sad. But it's time to move on and play grown up.

The weather called for something warm, so I put together this lazy Veggie Pot Pie. I call it lazy, because I didn't have the energy to make my own crust. Puff Pastry works just as well.

*A few tips on the recipe:

-On step three: When adding the potatoes, carrots and green beans, you will add the remaining water in the pot as well (minus the 1 cup you reserved on step one). That extra one cup, you will add later IF necessary.

-For the crust: Cut it the same size as the plate you will be serving it in. Then cut strips about an inch wide. No egg wash is necessary before baking.

-Makes about 4 servings.

Puerto Rican Coquito

2011-12-07T13:31:00.005-04:00

'De los hijos de mamá, yo soy el gallo pelón. Soy el que toma más ron, con más extremosidad.'

If you are from Puerto Rico, you definitely know that song. If you aren't, but you speak Spanish, you must be laughing by now.

That is definitely my favorite Puertorican holiday song. Not because it's about an alcoholic son and celebrates extreme rum drinking (our delicious national drink). But because it has a fun rhythm to it.

Now that you know my favorite Christmas song, I want to share my favorite Puertorican Holiday Drink: Coquito!

It's made with Coconut Milk and Condensed Milk. Spiced with Cinnamon, Cloves and Nutmeg. Then we add a few shots of Puertorican Rum, because rum makes the holidays more fun.

It's sweet and creamy, similar to Egg Nog in texture, but richer in flavor.

If you can't stomach raw eggs, this is the drink for you.

How to make Puerto Rican Coquito ...

Puff Pastry Mini-Cinnamon-Rolls with Pistachios

2011-12-06T21:53:00.002-04:00

I want to tell you that I did not eat six of these for breakfast this morning.

Nope! I definitely didn't.

(Just let me convince myself first, that what I'm telling you is the truth). Ok. Now, lets move on.

I've made different Cinnamon Roll recipes since starting this blog (here and here).

They're always good and decadent, just the way I like my desserts.

Cinnamon is a spice that goes well with many dishes, sweet or savory. I remember many years ago, my Father added a few sprinkles of cinnamon to a biftec he was preparing. It must have been good, because we ate it all.

These Mini Cinnamon Rolls are delicious and fast to make. They can be prepared in under ten minutes, and eaten in 30 seconds flat.

They're addictive, I tell you.

Veggie Pasta Bake

2011-12-05T13:55:00.005-04:00

~Forgot to mention that I am now on Flickr. You can find me here.~

Quick recipe on a rainy day with so much to do.

I got about an hour for lunch today. It would be easier to just eat out but I really wanted to photograph this dish.

I had been planning a Veggie Pasta Bake since last week when my brother gave me the idea. Today was the perfect day for that.

During cold rainy days it's best to eat something warm and comforting.

Just mix a few fresh veggies with good marinara sauce to get a flavorful and healthy lunch.

Making Lemon Pie with my Aunt

2011-12-04T17:52:00.004-04:00

My Aunt Minin holding the gorgeous Lemon Pie she baked.

Sorry Titi, you know it's true...

She may not be able to make a decent Arroz Blanco, but she can bake a mean Pie.

My Aunt is one of those people who can produce the most amazing, magazine-looking desserts with no effort. On the other side, I'm a terrible baker. Those genes were not handed down to me.

I burn breads, and cookies end up with a cake-like texture. Not good.

Today I tried to recreate the recipe. It was good, not great.

Considering that I only had brown sugar (which resulted in a beige colored Meringue) and I added way to much corn starch to the lemon curd, it was still good.

She always gets her recipes from old books.

The photos are from day she baked the Pie, not from the Pie I baked.

for the crust
1.5 cups of All-Purpose Flour (I used flour for making bread)
1/2 cup Vegetable Shortening
3 tbsp very cold Water
-Mix the flour and shortening in a bowl (using your hands). You'll get a grainy dough.
-Start adding the water a tablespoon at a time, until you have a uniform dough.
-Roll out with a rolling pin into a 12 inch circle. Place it in the bottom of your baking dish. Put it in the freezer while the oven heats up.
-Bring the oven to 350 degrees and bake the dough for 15-20 minutes (until golden). Reserve.
for the custard
1.5 cups of Water
6 tbsp of fresh squeezed Lemon Juice
the zest of one Lemon
1 cup of Sugar
1/4 cup Corn Starch
4 Egg Yolks
2 tbsp Butter

-Whisk everything in a sauce pan. Cook over low heat until thick. Check if you need to add more corn starch, the custard should not be watery.
-Pour over the crust. Set aside.

for the meringue
4 Egg Whites (room temperature)
8 tbsp Sugar
-Beat the egg whites for 2 minutes, until they formed into a white froth. Add the sugar.
-Beat at high speed until the mixture is thick and glossy (about 5 minutes).
-Spoon over the custard.
-Bake for 10 minutes at 300 degrees.

White Bean and Spinach-Pesto Soup

2011-11-30T13:09:00.002-04:00

A week of soul-and-body nourishing comfort foods.

It's hard sometimes when there is so much going on, to find some peace. Especially when everyone else's mistakes eventually dawn on you.

That's when I seek comfort the most. For me, comfort comes in the form of good food.

Click HERE to see the recipe for Spinach Pesto.

Using the left over Spinach Pesto from the other day (click here to see recipe) and inspired from another blogger, I put together this very simple soup.

It can easily be too simple. That's why I added an extra flavor boost.

If you're like me, you have a few Parmesan rinds in your freezer. The very hard and dry parts that no one wants to eat and most people throw away. They're great for flavoring soups. Just throw a few small pieces during the last 10 minutes of cooking.

serves two people

Ingredients
3 cups of Vegtable Stock
1.5 cups of Cannellini Beans, cooked and drained
3 to 4 tablespoons of Spinach Pesto (or any other Pesto)
1 cup fresh Spinach
a few rinds of the dry and hard part of Parmesan Cheese (or just 1 tbsp of Parmesan)
Salt and Pepper

Procedure
-Bring the stock, beans and Parmesan rinds to a boil. Cook for 5 minutes over medium heat.
-Add the Pesto, cook for another 5 minutes.
-Season with salt and pepper
-Turn the heat off, add the fresh spinach and stir well until it's incorporated.
-Serve hot.

Spinach-Pesto and Ricotta Sandwich with Mashed Potatoes

2011-11-28T14:24:00.003-04:00

I have to reduce my life to two suitcases and a carry-on.

That's as many bags as the airline allows me to bring. Needless to say, I've been doing a major cleaning in my room. Three bins are layed down. Everything that comes to Florida with me, goes in one of the suitcases. Then, there are a few trash bags and a 'donations' box.

I'm excited about moving to Florida. But knowing that my table top backgrounds for food photography will have to stay in Puerto Rico, really makes me sad.

There is the one my Grandpa helped me build, the one I built (here is a tutorial) and the brick one. They're too big and heavy to bring with me or even to ship. I'm better off just building new ones and starting over.

Not the mention the many plates, pots, flatware, napkins, etc... that I've collected in the past year. Most of them are packed already.

If you are a food blogger, do you get attached to your props?

With all that packing and organizing, it's important to be well nourished, no fast food allowed.

This lunch packs lots of nutrients and a much needed comfort food.

Use the left over Spinach Pesto, on scrambled eggs the next morning.

for the Spinach Pesto

4 to 5 cups of Spinach
3 to 4 tablespoons of Olive Oil
3 tbsp of Almonds
Salt and Pepper, to taste
Ricotta Cheese
Bread

-Add everything in a food processor and process until smooth.
-For every 1/4 cup of Ricotta that you want to use, add 2 tablespoons of the Pesto and mix well.
-Spread onto a piece of bread.

for the Mashed Potatoes (serves two)

3 medium Yukon Gold Potatoes
Water, for boiling
1 Garlic Clove, cut into three pieces
Rice Milk
3 tbsp Parmesan Cheese
Salt and Pepper, to taste
-Chop and boil the potatoes until done. Remove from the water.
-Add the rest of the ingredients and mash. Add as much rice milk as it is necessary to make the potatoes smooth but not runny.

Vegan Chocolate & Pumpkin Pudding

2011-11-22T16:58:00.002-04:00

The holiday season can be a tricky time. At least for me it is.

Years ago, my entire family lived here in Puerto Rico. Then, they started moving a few at a time. My Aunt and Cousins moved to Florida, my best friend did too. Then my Dad and Stepmom moved, first to the US, then to Italy, then back to the US, and now to Spain. My Brother also moved when he joined the NAVY.

I can't complain, I've had amazing opportunities to visit them and travel. But during the holidays is tough. I was used to having big parties with a lot of people talking, eating and drinking. Those big parties have now reduced to only four of us.

Add to that, the fact that I don't eat meat. It's even harder, because Puertorrican holiday food revolves around meat. This Thursday, for Thanksgiving, I'm bringing my own dish to my Grandmother's house. I'm Veganizing a classic: Arroz con Gandules (Rice with Pigeon Peas).

I've introduced Vegetarian dishes to them in the past, but never a main dish during a big holiday. We'll see how it goes.

This Vegan Pudding is as comforting as desserts can be. But I'm not sharing it with anyone. Well, no one likes it anyway. My Mom hates Pumpkin, so I'll eat it all by myself.

Ingredients

1 cup Rice Milk
1/4 cup Pumpkin Puree
3 tbsp Cocoa Powder
Sugar, to taste
1/4 tsp Cinnamon
1/2 tsp Vanilla Extract
4 to 6 tbsp Corn Starch (depending on how thick you you like Pudding)

Procedure
Whisk everything together in a sauce pan.
Over medium heat, cook until it has thickened, whisking continuously (about 5 minutes).
Remove from heat. Refrigerate and eat cold.

Cheese Sauce made with Herbed Butter, Parmesan & Cheddar

2011-11-21T15:09:00.002-04:00

Left overs are the best. They make my life much easier. Especially on a super busy Monday afternoon.

There wasn't much left from last night's Tapas party. But everything combined perfectly into one single dish that fed me for lunch and late dinner.

I started by melting 3 tbsp of Herbed Butter (Lemon Basil & Butter) in a sauce pan. Adding 3 tbsp Whole Wheat Flour, then whisking together over medium heat for 3-5 minutes. Until it starts smelling nutty and looking slightly darker.

Start adding 3/4 cups of Milk, a quarter cup at a time, and whisking until everything is well incorporated. Cook for 3 minutes over medium heat, whisking. Turn off the heat. There is your Bechamel sauce.

To that, add salt and pepper, about 1/2 cup of Cheddar and about 1/4 cup of Parmesan. Whisk until the cheese has melted into the sauce. Add 1/2 tsp of Mustard and one or two cloves of Roasted Garlic (mashed). Add more chopped Lemon Basil if you want. You'll have a dense sauce by now. You can add more milk to make it softer, at this point.

Mix with some pasta (I used Brown Rice Elbows), pour over baked potatoes, white rice or steamed veggies. Even use it as a dip for bread.

It keeps well in the fridge, but you may need to add a bit of milk before reheating.

Tapas Menu

2011-11-20T20:47:00.005-04:00

Trying to cook and photograph a dinner party is not easy. Now I understand why party planners charge so much.

What you see in these pictures, is just part of the entire menu. It was a Tapas style dinner party for four, with 13 different dishes. We were stuffed with food and Sangría by the end of the evening.

My favorite dish is Tortilla Española (Spanish Omelette). I think it's really called Tortilla de Patatas (Potato Omelette), but in Puerto Rico we just call it Tortilla Española.

It's exactly what the name suggests: Eggs, Potatoes and Yellow Onion. Traditionally, you fry the Potatoes and Onions in Olive Oil before incorporating them into the beaten Eggs, then cooking the mix in a skillet on the stove. But I did it a bit differently.

You'll need: 8 Eggs, 4 medium Potatoes, 1 Yellow Onion, Olive Oil and Salt. Peel and cut the Potatoes into fine and small pieces, then chop the Onion into small pieces. Drizzle with Oil and sprinkle some Salt on top, then bake for 20 minutes at 350 degrees. Let it come to room temperature. Beat the Eggs, add the Potatoes to the egg mixture, pour into a greased round baking dish and bake for 15 minutes at 350 degrees. Serve warm or cold.

A very simple flowery center piece, decorated the table.

A very refreshing Avocado and Tomato Salad was served along with the rest of the dishes. To prepare it, just cut an Avocado into small squares, do the same with a Tomato. Drizzle with some Orange or Grapefruit juice and garnish with Lemon Basil leaves.

The Roasted Garlic pictured above, tasted amazing spread on French Bread.

Just drizzle an entire head of Garlic with Olive Oil and bake for 35 minutes at 350 degrees (skin on, don't peel). Wait until it has come to room temperature before peeling. The cloves will come off really easy. They taste super sweet when roasted.

I also chopped some Lemon Basil leaves and mixed them with softened butter.

These Lemon Basil leaves are from a plant I got two weeks ago at the Farmer's Market. The grower said it was a hybrid. It smells and tastes like lemon, it's amazing.

Hopefully, I'll have many other gatherings like this one in the future. If I'm ever able to organize myself.

The full Menu included:

Sangría

Cream of Potato

Potato Omelette

Saffron Rice

Roasted Sausages (my Mom insisted)

French Bread

Roasted Garlic

Roasted Onions and Green Peppers

Herbed Butter

Cremini Mushrooms in White Wine Sauce

Avocado and Tomato Salad

Bean Salad

Mixed Nut and Coconut Chocolate Bark (recipe here)

Mixed Nut & Coconut Dark-Chocolate Bark

2011-11-18T17:24:00.002-04:00

When in doubt, eat chocolate.

I'm not a big chocolate lover, but every now and then I like to eat a nice piece of bitter dark chocolate. Even as a child, I favored cakes and cookies over lollipops and gum.

Early on, I knew how much people liked chocolate, so in the third grade with a four dollar loan from my Grandma, I bought a bag of mini chocolates to sell to my classmates. That's the best idea I ever had, well, until my teacher caught me, so I had to stop. But I doubled my earnings really fast, thanks in part to those sugary things.

Now, as an adult, I'm two weeks away from finishing an M.B.A. I never planned on it, it just happened. The business woman in my was always there, even at 7 years old.

Getting back to the recipe. Last wednesday I was grocery shopping with my Grandma when I saw a bag of mixed nuts. The ones that you see everywhere during the holidays. The plan was to make muffins, but it quickly turned into something much easier, like bark.

I'm serving these as dessert on Sunday for my first ever Tapas style party. It's actually only a four people gathering, but Tapas means that I have to prepare several dishes.

Sangría, Cream of Mushroom, Warm Bean Salad and Chocolate Bark are a few of the dishes that I'll be serving. Pictures and recipes coming on Monday, be sure to check back.

I don't think you need a recipe for Chocolate Bark, but here it is:

Ingredients
12 ounces of Dark Chocolate
about 1/2 cup of Mixed Nuts (I used Almonds, Hazelnuts & Walnuts)
1/4 cup Coconut Shavings
a few fresh Mint leaves

Procedure

-Place the whole chocolate bar in a piece of wax paper. In the microwave, soften the chocolate, make sure it doesn't melt (about 50 seconds). Just soften it enough for the nuts and coconut can stick to it.

-Once softened, sprinkle with half the coconut shavings, then the nuts, and the rest of the coconut. Refrigerate until the chocolate has hardened again. Eat it!

A Bowl of Corn Cakes and Pan-Fried Apples

2011-11-11T14:53:00.004-04:00

Test line

Finally, after so much waiting, I got a new camera. I'm still trying to figure it out, though. There is so much one can do with a DSLR.

I got the Canon T2i with a 50mm 1.8 lens. Originally, I bought the Canon 100mm f/2.8 Macro lens, but I didn't like it. I had read so much about how amazing that lens is, and how it is the lens for food photography. But I found myself standing 10 feet from a plate of hard boiled eggs, and still it wouldn't fit into the frame.

Today, I'm sending it back.

For anyone out there who is debating getting a DSLR, do it. It's worth the money invested... every cent of it.

I'm sure that after I finish reading the manual, and get myself used to the new camera, you'll start seeing better photos on this Blog.

It was raining so much this morning, that all I could think about was a bowl of warm anything.

Since it was still breakfast time, I decided to experiment a little with Corn Cakes and use up the last Apple in the fridge.

A bit of this, a dash of that, and they came out perfect.

feeds two people

for the Corn Cakes (makes four)
1/2 cup Corn Meal
1/3 cup Whole Wheat Flour
1 tsp Baking Powder
2 tbsp Brown Sugar
1 Egg
1/2 cup Rice Milk
dash of Salt

-Whisk everything together in a bowl. Let it rest 5 minutes.
-Meanwhile, heat a griddle with some butter. Fry the Corn Cakes 3 minutes per side.

for the Apples
1 Apple
2 tsp Brown Sugar
1 tbsp Butter
1 tsp Cinnamon
1/4 tsp Nutmeg
1/2 tsp Vanilla Extract

-Cut the apple into wedges. Cover with the cinnamon, nutmeg, sugar and vanilla.
-In a skillet melt the butter and cook the apples until they have softened a bit.
-Serve over the corn cakes.

Camera Testing: Salted Warm Pears

2011-11-08T15:00:00.003-04:00

Last night I went on a Tweeting frenzy as soon as I got home with my new camera. It's not the best, most amazing camera. In fact, I got a lower end DSLR, a Canon Rebel T3. But I did buy an amazing macro lens (Canon 100mm f/2.8), which is not here yet. I ordered it on Amazon, it should be here by tomorrow. For now, I'm just playing with the lens it came with. Please excuse the incorrectly exposed images for the next few days (and slightly out of focus).

This change has been in the making for over a year. I'm so exited that finally I got a better camera. The fact that I have no idea how to use it, is another post.

I kept it simple for this post. This was my morning snack. A simple Salted Warm Pear. Nothing fancy, just slice a Pear, warm it a bit in the oven, (or poach it in some water and honey for 5 minutes) then sprinkle Fleur de Sel and Oregano (or Mint) on top. Yes, Oregano, it contrasts very well with the sweetness of the fruit.

Cream of Spinach & Potato (Vegan & Gluten Free)

2011-11-02T19:38:00.002-04:00

There is so much to do before moving to Florida. My room is a mess, I need to get rid of a lot of things I've accumulated over the years, but I can't seem to start organizing. What do I do? Go to the movies with my friend. I'm an expert procrastinator.

How am I going to bring all of my photography props on a plane? It's not like I have boxes of plates and fabric, but at least a whole suitcase worth. Plus my iMac, camera, tripod, reflectors... the list doesn't seem to end. We'll see how this goes.

Meanwhile, I do have to eat lunch everyday. Today I prepared a simple Potato and Spinach Soup, or 'Cream'.

Turns out you don't need butter or cream to make a creamy soup. Not even a pot.

Just bake, boil, roast or even steam a whole potato, you can cook it any way you want, and that's your base. In a blender, add one cup of Rice Milk, some Salt and Pepper, then add the potato cut in half. To that, add a handful of Spinach, then puree. If you don't care to make it Vegan, just sprinkle Parmesan on top. A bit of Garlic would be nice too.

The result is a creamy and healthy soup that takes 10 minutes to make.  

Gluten Free Pumpkin Cake

2011-11-01T23:27:00.004-04:00

The whole house smells like pumpkins. It's a nice aroma. Even better, because it's not coming from a candle. It's coming from the oven, thanks to a delicious and healthy recipe. 

I was craving a warm, fresh from the oven cake. Didn't want anything too sweet, also it had to be Gluten Free. It started as a different recipe. I wanted to use up the last bit of Coconut Flour in the fridge, but after mixing all the wet ingredients, I couldn't find it. Instead, I added the last of the All-Purpose Gluten Free Cake Flour Mix plus a little extra Brown Rice Flour. 

I thought it was going to be an epic mess. Like most of my baking experiments. Surprisingly, this is what came out of the oven. A delicious and great looking cake with all the 'nooks a crannies' that are almost always missing from Gluten Free baking.

This is a moist and very flavorful cake, that's better enjoyed warm from the oven. I couldn't resist the honey flavor through the cake, so I ate three pieces before even snapping a picture. As soon as the photo shoot ended, I gave the rest of the cake to my Grandpa.

Please, be advised that the measurements below are an approximate. Since I didn't know if the recipe was going to work, I eye balled the amount of flour. Use your better judgement if you think the batter need a little less flour than noted. Also, it's not as sweet as a other cakes.

On another note, Click Here to read the great post that Javelin Warrior, from Cookin w/ Luv, wrote when he made my Cannellini Bean & Goat Cheese Tart w/ Oat Flour Crust.

1 cup All Purpose Gluten Free Cake Flour Mix
2/3 cup Brown Rice Flour
1/2 cup Honey
1/4 tsp Salt
1/3 cup Pumpkin Puree
1 tsp Cinnamon
1/4 tsp Nutmeg
2 Eggs
1 tsp Baking Powder

-Mix all the wet ingredients in a bowl. Mix all the dry ingredients in another bowl.

-Incorporate the dry ingredients into the wet ones, whisking well.

-Pour into a loaf pan (approximately 9 inches long). Bake at 350 for 35 minutes.

Pumpkin and White Bean Smoothie

2011-10-31T19:57:00.003-04:00

Since it's Halloween today, and I don't have any plans tonight (except to watch Dancing with the Stars), here is another recipe.

I've been experimenting with smoothies for the past weeks. Adding beans for body, bananas for sweetness and spinach for color.

The smooth texture comes from the white beans. Sounds weird, but it's truly delicious. You can't taste the beans at all. If you're adding any sweetener, use Honey (I don't like Agave). Its warm flavor suits the pumpkin and cinnamon in this drink.

Tomorrow I'll share a Pumpkin Cake recipe that I baked earlier.

makes one serving

1/3 cup Pumpkin Puree
1/4 cup White Beans (like Cannellini or Chickpea)
1/2 cup Almond Milk
1/4 tsp Cinnamon
a pinch of Nutmeg
1 small Ice Cube
Sweetener to taste, if any

-Mix everything in a blender under completely smooth. Serve immediately.

Strawberry and Pineapple Caipirosca

2011-10-31T12:26:00.007-04:00

Please, bear with me while I work on the blog design... once again. I'm 'perpetually unsatisfied', as I Tweeted last night. This time I'm taking matters into my own hands, by designing the whole thing myself.

There is a lot I didn't know about HTML coding, like for example: how it works. Now I understand why designers charge so much.

There's still a few details that need sharpening, which I'm still working on. Like the banner, font colors and size, etc.

I have a question for you: Does the background look uniform to you through the entire site? Can you see the detail in it? It's supposed to be light gray with a subtle texture to it.

This drink is what's holding me through the afternoon. An entire day of coding awaits me. Not fun.

I got the idea for this drink from a Martha Stewart magazine (of course!). It's refreshing, sweetened only by the natural sugars in the fruits.

It's nutritious while at the same time giving me just the right amount of buzz. Enough to help me get through all of the coding.

Makes two 4 ounce servings. Substitute the Vodka for water if you want.

1/4 cup Vodka, cold
1/4 cup Water, cold
4 Strawberries, fresh or frozen (about 70 grams)
1/3 cup Pineapple chunks, fresh or frozen (about 70 grams)
2 small Mint Leaves, fresh

-Puree everything in a blender and serve immediately.

Cannellini Bean & Goat Cheese Tart w/ Oat Flour Crust

2011-10-27T10:38:00.008-04:00

Have you seen the documentary Food Inc.? I just finished watching it, right before writing this post. Wow, I have no words. It was not my first food related documentary, but the images and message of this one, really stuck with me. I hope you have the chance to watch it and take in the message.

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Two days ago I made a huge pot of Cannellini beans because I was craving any type of bean dip. Then the image of warm dip inundated my mind.

I was picturing a salty, crusty, warm dip for lunch. That image quickly turned into one of little tarts.

Experimenting with with different types of Gluten Free crusts has been fun. I get to play in the kitchen a lot. Oat Flour doesn't make a flaky crust, but is very flavorful and healthy.

for the crust, makes about 8-9 tarts

You'll need either small tart pans, or a mini muffin pan to use as a mold.

3/4 cup Oat Flour
2 tsp Grapeseed Oil (or any other oil)
2.5 tbsp cold Water
Salt, to taste

-Mix all the ingredients in a bowl until they're well incorporated and the dough isn't dry anymore.

-Take about 2 teaspoons of dough in you hand and form a ball. Place in the mold and shape it with your fingers to fit the mold.

-Bake for 10 minutes at 350 degrees.

for the filling
This will make more than what you actually need. Use the leftovers as dip or sandwich spread.

3/4 cup Cannellini beans, cooked
2 ounces of Goat Cheese
1 tsp dried Parsley
Oregano, fresh
Salt and Pepper, to taste

-Put all the ingredients in a food processor except the fresh oregano. Process until completely smooth. You may need to add a little liquid (I used rice milk) to make it smoother.

-Fill the tarts. Bake for 10 minutes at 350 degrees. Top with fresh oregano and serve warm.

Mangú - Mashed Plantains

2011-10-25T22:45:00.003-04:00

*This is my most recent article for HonestCooking.com, to get the recipe Click Here. 

I’ve never been to the beautiful Dominican Republic, but having lived  my entire life so close to it (Puerto Rico), I’ve had the pleasure of  tasting most of their classic dishes. Mangú is one of them, probably the  most well known Dominican dish (and definitely my favorite). It’s made by mashing green (unripe)  plantains and traditionally eaten for breakfast.

A friend from high school first introduced me to it.  Her mom used to add vinegar to the plantains themselves before mashing,  which gave them that extra kick of flavor that I craved the most. Years  later, another Dominican friend told me that the vinegar is optional,  but should always be added to the onions instead.

Different variations exist. Some people add bacon or chopped salami  to it. Other people mix the onions right in, adding a splash of vinegar  to the mix. 

When it comes to fat, I prefer a fat free version (girls,  right?), but you can either add some butter or olive oil to make it  smoother and more flavorful. One thing that can’t be missing from your  plate is a fried egg on the side.

I had been planning to post this recipe for a while, but there's never enough Mangú left to take some pictures. A post from Aunt Clara's Kitchen inspired me to finally make some and not eat the whole thing before photographing the dish.  

Click Here for the recipe

Potato Pizza for One w/ Whole Wheat Garlic Crust

2011-10-24T19:55:00.002-04:00

As much as I love all whole grains, I haven't made my peace with whole grain pizza crust. It always ends up mealy and flavorless. So I took a cue from my newest favorite pizza place, and added mashed garlic to the crust. It helped a lot in the flavor department. I wasn't able to taste the strong wheat flavor.

Still the crust wasn't as good as I expected. I only had whole grain pastry flour, not regular. But my craving blinded me, which led me to make pizza anyway.

The result was a flat and crispy, but very flavorful crust. Not the fluffy and chewy crust I wanted. I blame the lack of gluten in the flour. But today I bought regular whole grain flour to make more pizza later during the week.

This pizza is low fat, topped with crispy slices of potato drenched in garlic, fresh spinach and fresh goat cheese.

This pizza makes one serving.

for the crust

1/3 cup Water
2/3 cup Whole Grain Flour
1 Garlic clove
1/2 tsp Coarse Salt
1 tsp Parsley
1 tsp Yeast
1/4 tsp Sugar

-In a small bowl pour the water and sugar. Warm up in the microwave for 20 seconds. Add the yeast, mix well and let it rest for 5 minutes.

-Mash the garlic and salt together until it turns into a paste.

-To the water/yeast mixture, add the flour, garlic and parsley. Mix well with a spoon. Once a dry dough has formed, continue kneading in your hands for 2 minutes. Put it back in the bowl, cover and let it rise for 30 minutes.

-Flatten and shape it as round as you can. Set aside.

for the toppings
1 small potato
1 Garlic clove
1/2 tsp Olive Oil
1/4 tsp Coarse Salt
Handful of Spinach
1 ounce of Goat Cheese

-Thinly slice the potato, as thin as you can. Set aside.

-Mash the garlic ans salt into a paste. Add it to the potatoes with the oil. Using your hands, make sire every potato slice is covered in the oil and garlic mixture.

-Place on top of the crust, covering most of the surface. Bake at 400 degrees for 10-15 minutes, until the potatoes are done.

-Take out of the oven, place the spinach and cheese on top.

-

Full Breakfast & A Day at the Beach

2011-10-20T12:33:00.002-04:00

I've said it before, Breakfast is my favorite meal of the day. It sets the tone for the entire day. If you start the morning right, everything else just sort of falls into place (at least I'd like to think so).

This is an easy breakfast that requires minimal work from your part. In under 30 minutes you have a complete meal. It works even for a 10 people brunch because it basically cooks itself.

Serve with tea or coffee and you're done.

My best friend called me yesterday to invite me to the beach. I had a busy day but blew it all off because in two months I'll be moving to the US, that means I have to make the most of my time here.

Puerto Rico is known for its amazing beaches, and we happen to have one only five minutes from our homes.

We got there at around 2 p.m., when the sun was bright and hot. I brought my camera to capture a few pictures of our day at the beach.

We indulged in Empanadillas (Turnovers) and Medalla (a puertorican beer).

The palm trees in that beach have been there for years. They're very tall with thick trunks.

We left at around five, when the light was warming up. Every photo taken after four, has a slight beige tone to it, which I love.

The waves were low and the water warm. Even though it's not beach season, there weren't many algae in the water.

Overall, it was a great day.

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serves one, but it's really easy to adjust for more people

1 small Potato

1 Egg

a sprig of Fresh Oregano

1/2 tsp Olive Oil

Coarse Salt (I used Fleur de Sel)

Black Pepper

-In a small pot, fill with water just to cover the egg, bring to a boil. As soon as it comes to a boil, turn off, let it rest for 10 minutes so the egg can continue cooking. Then peel and cut in half.

-Cut the potato into wedges, drizzle olive oil, and sprinkle with salt and pepper. Cook in the oven at 400 degrees for 20 minutes. Serve, then sprinkle with fresh oregano.

Gluten and Egg Free Chocolate & Pear Tart with Spiced Honey Glaze

2011-10-18T17:08:00.005-04:00

I've had a good week so far. Two of my recipes have been featured in different sites.

The Barley Risotto from last week, was featured in Women's Health Magazine. And my Gluten Free Cinnamon Bun Muffins were featured in Lolo Magazine.

Sometimes I ask myself if this whole 'blogging thing' has been a huge mistake. It's a lot of work, but things like that makes it all worth it. Isn't the goal of every food blogger to have their recipes liked? I'm still in that stage where every single comment on a recipe makes my day.

This recipe has been a long time in the making. I'm not a fan of Pears, I'm more of an Apple kind of girl. But for variety's sake, I decided to make this Pear Tart.

An Almond Flour Crust, then on top a very rich Chocolate Custard (egg free) topped with Steamed Pears and a drizzle of Spiced Honey. Sounds decadent but it's very healthy (at least I'd like to think so).

Excellent for people with Gluten allergies as well as Vegans. Just substitute the butter for margarine and the honey for agave.

for the Crust

1 1/4 cup Almond Flour
3 tbsp Butter, melted (or Margarine)
2 tbsp Honey (or Agave)

- In a bowl, mix all of the ingredients and evenly pat the mix covering the bottom and sides of a round 8x8 inch tart pan. Bake at 300 degrees for 10 minutes. Keep an eye on it, it burns fast.

for the Custard
1 cup Rice Milk
3 tbsp Corn Starch
2 tbsp Cocoa Powder

-Mix all the ingredients in a heavy bottomed sauce pan. Add your sweetener of choice (I used Stevia). If adding Sugar, start with a third cup and build up from there. If using agave or Honey, you may need to add more cornstarch to achieve a very thick custard.

-Cook over medium heat whisking constantly until the custard has thickened (about 6 minutes). Set aside.

for the Spiced Honey Glaze
2 tbsp Honey (or Agave)
1/2 tsp Cinnamon
pinch of Nutmeg
pinch of All Spice (or Cloves)

-Mix everything and heat until the Honey softens a bit. Do this step right before drizzling over the Pears.

for the Steamed Pear

1 Bosc Pear, fresh, whole

-Steam the Pear whole and unpeeled for 20-30 minutes.

-Cut into four slices. Set aside.

To Assemble the Tart
-Pour the custard on top of the crust. Put the Pear slices on top of the custard. Then drizzle the pears with the glaze. Serve warm or chilled.

Coconut Milk Coffee

2011-10-18T00:14:00.001-04:00

It's not so often that I check my Twitter account. After all, I only have one because all the cool kids do. Monkey see, monkey do. But it has delivered a few good news over the months. Like the time my recipe was featured on Glamour Magazine online. That was a great day.

It has also allowed me to keep in contact with some blogger friends and discover new ones. Like last week, when Hannah from Nothing but Delicious sent me a Tweet to let me know she had visited my blog.

I immediately fell in love with her photography and recipes. This drink was inspired by one of her posts about Thai food.

The addition of Coconut Milk to coffee is genius. Definitely richer than any other milk, which gives this cold drink a nice velvety texture. Next time I'll try making a smoothie out of it.

I've posted before about my daily coffee routine (here and here).

To prepare: Put 2 ice cubes in a glass, pour some cold brewed coffee, add 1/4 cup of Coconut Milk and some sweetener. Mix well and enjoy.

Sweet Potato Roulade w/ Spinach, Portobello & Goat Cheese Filling

2011-10-17T15:35:00.003-04:00

A few years ago my brother moved out of the house to enter the NAVY, leaving behind all of his belongings. One of those things he left behind was a vegetarian cookbook.

Over the years, I had tried to make different recipes from that book, to no success. One time, I tried to make a Broccoli Soup that ended up tasting like dishwasher soap.

This Sweet Potato Roulade is surprisingly good. No flour goes in it! It's chock full of nutrients and strong flavors. I changed up the recipe a bit to suit what I already had in the fridge, I recommend you do the same.

For the filling, the possibilities are endless. Use pesto, roasted peppers, roasted onions, herbed cheeses, whatever you have in the fridge is fine. Just remember to apply only a thin layer of filling so the Roulade doesn't look bulky. About a cup of filling is perfect.

It does take over an hour to put together, but it's well worth the time and work. The texture of the roll itself, is soft, moist and eggy. But it doesn't taste eggy at all.

1 pound of Sweet Potato, raw
5 ounces of Goat Cheese, room temperature
4 Eggs, separated
1 tsp dried Parsley
1 small Onion, chopped (about 1/3 cup)
1 cup fresh Baby Spinach
3 or 4 Baby Bella Mushrooms (about 1/2 cup)
1 tsp of Oil
Salt & Pepper

-Peel and the sweet potato in small chunks. Steam until fork tender.

-While the sweet potatoes are steaming, separate the eggs. Put the yolks in one bowl and the whites in another. Set aside, unrefrigerated. Take the cheese out of the fridge as well.

-Preheat the oven at 400 degrees.

-Once the sweet potatoes are done, put them in a bowl. Using a hand mixer, whip them for 2 minutes until very soft and no lumps are visible. Add one ounce of the cheese, salt, pepper and parsley. Mix again until the cheese has completely incorporated. Add two yolks and mix well. Add the other two yolks and mix well.

-Whip the egg whites until stiff peaks form (while holding a spoon up). Add a third of the egg whites into the sweet potatoes and mix well. Add the rest of the egg whites in two additions, incorporating very softly. The mix should be almost double in size by now. It's important NOT to over mix the egg whites into the sweet potatoes.

-Immediately, Pour the mix into a 9 x 11 inch 'swiss roll tin' (any thin baking dish will do) that has been covered in parchment paper and greased. Bake for 15 minutes. Take out of the oven immediately and remove from the tin. Let it cool down.

-While the roll cools down, pour 1 tsp of oil into a skillet, add the onions and cook over high heat until browned. Add the thinly sliced mushrooms cook until soft. Season with salt and pepper. Turn off the heat and incorporate the spinach until wilted. Mix in the cheese.

-Spread the filling in an evenly thin layer on the roll. VERY carefully roll the loaf into shape. Cut slowly, with a serrated knife into one inch slices before serving.

Apple and Spinach Smoothie a.k.a Green Smoothie

2011-10-13T23:24:00.002-04:00

This is a very short post to tell you about my latest favorite drink. I've seen Green Smoothies all over the web for a while now, but never dared to try one. I cringe at the thought of Spinach in my Smoothie.

I'm not a Smoothie lover anyway, never drink them, except for Piña Coladas, if you can count them as Smoothies.

I took this picture the same day I made the Barley Risotto, hence the same napkin. I was too lazy to actually change napkins even though the backgrounds are different. I'm crazy like that.

Tomorrow I will share my favorite Smoothie recipe, with the addition of Spinach. And no, it's not Piña Colada, but it does have Pineapple.

Did you know that Piña Colada literally translates to 'Strained Pineapple'? But that's another post...

makes one Smoothie

1 whole Apple, cut in chunks, peeled
a handful of Spinach
1/3 cup Rice Milk
1 or 2 tbsp Honey
2 or 3 Ice Cubes (about 1/3 cup)

-Mix everything in the blender until completely liquified. Serve and drink immediately.

Goat Cheese & Spinach Barley Risotto

2011-10-12T15:59:00.002-04:00

I always thought of Barley as pig food. Something that I would feed to my pigs if I had a barn.

That's probably because all my Barley references come from movies. Whenever someone is eating Barley in a movie, it's always the 'crazy vegetarian'. Which made me think that it was gross and tasteless. What's good about boiled Barley, anyway? Nothing.

A few days ago, I decided to pick up a box of Pearled Barley from the grocery store, to experiment a little with it. I didn't want to put the word 'salad' next to Barley. That would only reinforce the 'crazy vegetarian' image in my mind. So, no Barley Salad for me, please.

Since Risotto is one of my favorite dishes, and there are thousands of Barley Risotto recipes on the internet, I settled on that.

This recipe is creamy and very flavorful, exactly what I was craving. A combination of a few recipes. Barley does have a bit of a bite to it, more so that cooked rice.

serves 3

1 cup Pearled Barley
4 cups of Vegetable Stock
2-3 handfuls of Spinach
2 ounces of Goat Cheese
1/3 cup chopped Onion
2 cloves of Garlic, cut in half
1 tsp dried Parsley
Salt & Pepper

-In a large pot, put the barley, 2 cups of stock, salt, pepper, onion, garlic and parsley. Cook over medium heat until the stock has almost evaporated.

-Reduce heat, add another cup of stock and stir. Stir every 5 minutes or so. Keep adding more stock until the barley is as creamy as you want it. You don't need to use the entire 4 cups of stock.

-When there is about 1/4 cup of creamy liquid left, turn off the stove, add the spinach and cheese and stir until well incorporated. Cover and let stand for 5 minutes. Serve.