5 - burgers with a twist

I don’t agree with the “don’t eat anything” diet, here some comfort food with a twist J

La verdad es que no estoy de acuerdo con las dietas de “no comer nada”, esta es mi version de la comida chatarra

Ingredients :

·         Extra lean ground beef ·         Blue cheese ·         Green onions ·         Salt and pepper ·         Lettuce ·         Tomatoes ·         Basil ·         Kalamata olives ·         Cucumber ·         Celery ·         Olive oil ·         Lemon juice ·         Tortillas

·         Carne molida sin grasa ·         Queso azul (se llama asi ?) ·         Cebollines ·         Sal y pimienta ·         Lechuga ·         Tomate ·         Albaca ·         Aceitunas kalamata ·         Pepino ·         Apio ·         Aceite de oliva ·         Jugo de limon

What I did :

·         Mix the ground beef with some blue cheese, green onions and salta and pepper… use ingredient to taste ·         Make some hamburger patties J ·         Cook in pan or grill until all juices are released, cook for as long as you want depending on how rare you want them ·         While hamburgers are cooking chop lettuce, tomatoes, cucumbers, celery and make a salad, dress it with lemon, salt and olive oil and add some olives ·         When hamburgers are ready take them out and take out all juice and add a couple of tortillas to heat them up ·         Put burger in tortilla add a couple of basil leaves and tomato slices et voila!

* Mezclar la carne, el queso, los cebollines y la sal y pimienta – usar cantidad deseada. * Formar carne en forma de hamburguesa * Cocinar las hambuerguesas en un sarten o en la parrilla por tiempo deseado. * Mientras las hambuerguesas se estan haciendo, cortar la lechuga, tomate, apio y crear una ensalada.  Usar el jugo de limon, sal y aceite como aderezo y agregar aceitunas * Cuando las hambuerguesas esten listas usar el mismo sarten para calentar las tortillas. * Poner las hamburguesas  en las tortillas y agregar un par de hjas de albaca y rebanadas de tomate… y listo !

Bon Apetit!

craving

http://www.napastyle.com/catalog/product.jsp?productId=2150&parentCategoryId=517&categoryId=666&subCategoryId=861

interesting - check it out!

Check out this article in the NYT
it is all about replacing eggs with flax seeds - pretty cool!!!!

http://bitten.blogs.nytimes.com/2009/09/04/replacing-eggs-with-flax/

4 - Asian Soup (sort of)

Thank you Paula for suggesting to make the blog bilingual

So yesterday I was at my yoga class and was wondering what to make for dinner, I decided to make a stir fry of chicken and veggies (asian style) with some brown rice – but when I got home as I was making the veggies I changed my mind and turned it into a soup! This soup is very easy to make and it is yummmmm!

Gracias Paula por la sugerencia de hacer el blog bilingue

Ayer estaba en mi clase de yoga pensando en lo que iba a hacer para la cena, y decidi hacer un salteo de pollo con verduras al estilo oriental con arroz integral – cuando llegue a mi casa y estaba en el medio de la preparacion del salteo, cambien de rumbo y decidi hacer una sopa ! Esta sopa es super facil de hacer y super rica !!!!!

Ingredients - Ingredientes

*2 medium chicken breasts – thinly sliced *vermicelli noodles *chicken stock (I used 1 chicken flavored cube) *1/2  chepped red bell pepper *2 cups chopped cabbage *1 medium chopped onion *grains of 1 ear of corn *4 cloves of chopped garlic *2 tblsp oil *1 tblsp dried (or fresh!) parsley  *pepper (to taste) *hot sauce (to taste) *soy sauce (to taste) *water *1 lemon *cilantro

*2 pechugas de pollo medianas – cortada finita *un paquete de fideos de harina de arroz (transparentes) *caldo de pollo *1/2 pimenton rojo (u otro) *2 tzs de repollo rallado *1 cebolla mediana cortada en trozos *granos de un choclo *4 dientes de ajo cortada en trozitos *2 cch aceite *1 cch de perejil seco (o fresco!) *pimienta (a gusto) *salsa picante (a gusto) *salsa de soya (a gusto) *agua *1 limon *cilantro

What I did – Lo que hice

I only used one big pot for the entire process *fry onions and garlic until translucent in the oil *add chicken and pepper until chicken is superficially cooked *add 1  cup of water (or if you have chicken stock, use the stock) and let the flavors come out *add cabbage, peppers, corn, parsley, hot sauce and soy sauce (I am not using any salt, instead, the soy sauce will make it salty) *add water until everything is covered and there is plenty of liquid in the pot, let everything simmer for about 30 or 40 minutes *when everything is cooked, and you are satisfied with the taste, add the noodles and let simmer for another 10 minutes *serve hot and add lemon juice and cilantro to each bowl

Solo use una olla grande en todo el proceso *freir cebolla y ajo en el aceite hasta que queden las cebollas claras *agregar el pollo y la pimiento hasta que el pollo este cosido a medias *agregar agua/caldo y dejar que los sabores se mezclen un poco *agregar repollo, pimenton, choclo, perejil, salsa picante, salsa de soya (esta receta no tiene sal, la salsa de soya la hace salada) *agregar mas agua hasta que todo este cubierto con el liquido y haya bastante liquido en la olla.  Dejarla cocinando a medio fuego por 30 o 40 minutos *cuando todo este hecho, y el sabor este bueno, agregar los fideos de arroz y cocina por 10 minutos mas. *servir caliente y agregar jugo de limon y cilantro a los boles individualmente

Bon apetit !

3 - chiles rellenos

As I prepare to leave New Mexico, my palate also begins to say good bye to the unique cuisine and culinary artistry found here.  Last week I was at a farmer's market and bought a pound of freshly roasted green chiles (they were still warm in the bag) - perfect for some new Mexican style chiles rellenos.

ingredients

1- roasted green chiles (it can also be done with poblano peppers)
2- Monterrey cheese
3- 5 egg whites
4- flour
5- oil

what I did
* you need to peel the peppers, when peppers are roasted the skin is very easy to separate from the fruit... I took one at a time and under water (either bowl or flowing) I peeled them
* once the peppers are peeled, make a vertical slice from the top to halfway down the pepper and take out seed and white membrane (the spiciest part of the pepper)
* cut the cheese in wedges and stuff the peppers - make sure that they are not overstuffed, the cheese should fit easily inside

at this point I put the stuffed peppers in the fridge, since I was not going to have them till dinner, which is cool if you want to prepare in advance, or you can do it all at once

* make sure your stuffed peppers are dry (pat them dry with a paper towel)
* put some flower on a plate
* prepare an egg white batter by mixing the whites until stiff
* cover pepper with flower and then dip in egg white, set aside
* heat oil in a small pot, when oil is hot (it sizzles if you put a drop of water) place one or two chiles in oil, when batter on both sides of the pepper is hot, take out and place on a plate over a paper towel to soak in the excess oil

notes:  When I made them I was scared that the cheese was going to fall from the pepper when frying, this didn't happen, so don't worry too much if there is exposed cheese in pepper
I had this dish with a fresh tomato salad to balance all the fat from the cheese and frying, in new mexico it is traditionally served with Mexican style rice and beans...

bon apetit!

ode to cilantro

I do think that cilantro makes any dish better...

from a spicy salsa, to a salad or soup... 

2 - rice, beans and veggie salad

This summer I have been staying at home, I start grad school in a month and although I love to cook for my husband and for me, sometimes I am either too tired, depressed or uninspired to cook... today was such a day - but I had to eat, so I opened the fridge door and looked.

I noticed that I had some leftover rice and lots of veggies (tip - keep your veggies on top rack of the fridge so that you use them regularly!) so I made a super quick and yummy salad.

Ingredients

1 1/2 cups of rice

1/2 can garbanzo beans

1/4 red sweet pepper, chopped

1 medium tomato, chopped

1/2 cucumber, chopped

4 sticks of cilantro, chopped (or persley if you dont like cilantro)

1 lemon, juiced

4 olives, sliced

salt

pepper

olive oil

what I did:

mix everything together and enjoy!!!!!

suggestions: you can add any vegetables that you have in your fridge, like onions, lettuce, hard boiled egg, etc....

this is just an easy way to cook something fast from leftoever....

bon apetit!