tag:blogger.com,1999:blog-9341359574971680362024-03-12T17:21:51.955-07:00Cocina Sabrosainfohttp://www.blogger.com/profile/12882366066953602359noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-934135957497168036.post-44146425472884246282011-01-21T15:09:00.000-08:002011-01-21T15:09:57.452-08:00Caldo de Pollo con CalabasaThere's nothing like homemade chicken soup! It comforts the soul, it's a cure for the blues and even a temporary cure for a cold (at least I think so).<br />
Caldo de Pollo is Spanish for chicken soup and there are many, many varieties when it comes to the Mexican kitchen. There is the famous tortilla soup that includes strips of corn tortilla, and there is also the classic <i>caldo</i> with different veggies. Growing up, my mother made the classic <i>caldo</i> during the winter time with a side of Spanish rice :)<br />
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My favorite version of Caldo de Pollo includes a good amount of <i>calabasa</i>, Spanish for squash. I use zucchini and yellow squash in my <i>caldo </i>and believe me, it is <i>DELICIOSO</i>!<br />
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Notes:<br />
Making caldo is quite labor intensive and requires almost a full day of cooking. This is because I make the chicken broth homemade. Of course you can shave off about 3-4 hours of cooking time by using store bought chicken stock and buying a rotisserie chicken, but there is something about homemade broth that tastes so much better!<br />
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I hope you enjoy this recipe as much as I do. <br />
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<u>Chicken Stock:</u><br />
1 whole chicken cut-up, about 3-4 lbs. <br />
12 cups cold water (or enough water to cover the chicken and vegetables)<br />
1 large yellow onion<br />
2 carrots cut in half<br />
3 stalks celery, cut in half<br />
1 bay leaf<br />
3 stems of thyme<br />
3 stems of parsley<br />
2 cloves of garlic<br />
salt and pepper to taste<br />
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<u>Directions:</u><br />
Rinse off the chicken and put in large stock pot.<br />
Pour the cold water over the chicken. Put the water on high heat and bring to a simmer, then reduce heat to low and cook for about 1 hour. Foam will begin to form on top of the water so make sure to skim this off with a spoon. <br />
After 1 hour, add the vegetables, salt and pepper, and herbs and cook for 3 more hours on low. Continue to skim off the foam.<br />
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Take the chicken out of the pot and put aside (the meat might fall off the bones so be careful when taking the chicken out). Strain the stock using a cheesecloth lined mesh strainer. Pour the strained stock into a clean pot<i> </i>and set the chicken aside. Discard the vegetables and herbs.<br />
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<i><u>Caldo de Pollo con Calabasa</u></i><br />
2-3 zucchini<br />
2-3 yellow squash<br />
1 medium yellow onion<br />
1 15 oz can diced tomatoes<br />
1 can tomato paste<br />
1 small bag frozen corn<br />
salt and pepper<br />
Shredded Chicken<br />
*This is from the chicken used when making the stock. Once the chicken has cooled a little, start taking the meat off the bones and discard the bones and skin. Shred the meat and put aside.<br />
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<u>Directions:</u><br />
The strained chicken stock should be in the pot you want to use to make the <i>caldo</i>. Put the heat on medium-low and allow the stock to warm up again.<br />
Meanwhile, chop the onion and put into the pot. <br />
Cut the zucchini and squash so that they are in the round shape (see picture). Put into the pot and put heat on medium to medium-high.<br />
Add the can of diced tomatoes and begin to add the tomato paste. You can add as much tomato paste as you want, it just depends on how much you like the flavor of tomato. <br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Don't forget to add salt and pepper!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Let the vegetables cook for about 20 minutes, then add the chicken and let simmer for about 30-40 minutes.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Add the frozen corn and let cook for about 10 minutes. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Taste the <i>caldo</i> and add salt and pepper if needed.</div><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><u>Extras:</u></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I like to slice fresh avocado and add it to my soup. I also make a fresh pico de gallo and add it to my soup.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">If time permits, make some Spanish rice and put it in your bowl of soup along with the avocado and pico de gallo!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Oh yea, squeeze some fresh lime over your bowl of soup for that extra zing :)</div><br />
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Enjoy!infohttp://www.blogger.com/profile/12882366066953602359noreply@blogger.com0tag:blogger.com,1999:blog-934135957497168036.post-91461679664590077422010-09-17T15:45:00.000-07:002010-09-17T15:45:39.103-07:00Refreshing SangriaI have tried many versions of Sangria and I have to say, this is by far my most favorite!<br />
When my hubby and I were in Spain we had Sangria and it was so refreshing that I couldn't wait to get back to the States and try out some recipes.<br />
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I serve this Sangria at all my parties and it is always a hit. It is so simple, and I like to make it either the night before or the morning of my party to allow all the flavors to marry together and let the fruit soak up the alcohol.<br />
Enjoy!<br />
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<b>Ingredients:</b><br />
1 bottle of red wine (I prefer using Cabernet Sauvignon or Merlot)<br />
1/3 cup sugar<br />
1/3 cup brandy<br />
1/3 cup Cointreau<br />
1/2 cup lemon flavored vodka<br />
1 bottle (2 liter) lemon-lime soda<br />
1 lemon<br />
1 lime<br />
1 orange<br />
2 cups sliced strawberries<br />
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<b>Directions:</b><br />
Combine all ingredients, except for the strawberries and soda, in a pitcher.<br />
Put in the refrigerator over night (or a few hours before you serve). Add the strawberries and pour the soda in the pitcher right before you serve.infohttp://www.blogger.com/profile/12882366066953602359noreply@blogger.com0tag:blogger.com,1999:blog-934135957497168036.post-55140057545808393682010-08-14T20:12:00.000-07:002010-08-14T20:15:09.537-07:00Simple SalsaI have been eating salsa since I was a young girl! In my house we called it "chile" or "hot sauce." It wasn't until I was older that I realized people were calling it salsa. My family eats chile with just about everything, seriously.<br />
I got this recipe from my dad. He taught me this one so I am sharing it with you. I added a couple things that my dad doesn't use, like cilantro and more garlic. We like our chile spicy! The good thing about this recipe is that you can adjust the spice level by the amount of jalapeños you use. This is a simple, fresh salsa. <br />
Enjoy!<br />
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Ingredients:<br />
4 cups water<br />
4-5 jalapeños, depending on how spicy you like it<br />
2 14.5 oz. cans whole tomatoes (you might only use 1 depending on how spicy it is)<br />
1 8 oz. can tomato sauce<br />
1 medium white onion<br />
4 garlic cloves<br />
1/2 cup chopped cilantro<br />
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Directions:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LU-uJM2__JJ7-iwSxct_IdVv9Iw6KVh5tj24Lfi6HaSAWiHdb0BWGkqG1VeuwMuQMQv_HGMCFlxwGYRf6nY-e6LknRyOrtXRrb4kioI3IeD4d9Ru0UEhTl6JeJiqBpOH-OHnh7MWDKE/s1600/DSCN1058.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LU-uJM2__JJ7-iwSxct_IdVv9Iw6KVh5tj24Lfi6HaSAWiHdb0BWGkqG1VeuwMuQMQv_HGMCFlxwGYRf6nY-e6LknRyOrtXRrb4kioI3IeD4d9Ru0UEhTl6JeJiqBpOH-OHnh7MWDKE/s320/DSCN1058.JPG" /></a></div>In a medium sauce pan, boil water.<br />
Add the jalapeños to the boiling water and reduce heat to medium. Boil the jalapeños for about 30-35 minutes. Take the jalapeños out of the water and let them sit on a plate to cool down.<br />
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Half the onion, then cut each half into thirds. Place into a food processor.<br />
Take the skin off the garlic cloves and put into the food processor. Pulse a couple times to chop up the onion.<br />
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Cut the stems off the jalapeños and half each one. If you want to reduce the heat you can take the seeds out. I usually leave the seeds. Put the jalapeños into the food processor.<br />
Add the whole tomatoes and the cilantro and blend until well blended. <br />
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At this point if it's too hot, add the tomato sauce. Also you want to add the salt and blend again.<br />
Enjoy!<br />
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It is a beef stew that is slow cooked in a bath of herbs, jalapeños, spices, and cerveza! Typically you use beef tips or "beef stew". In this particular recipe, I used beef stew.<br />
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Ingredients:<br />
3 pounds beef stew meat<br />
4-5 tablespoons canola oil<br />
1 medium onion, chopped<br />
1 bell pepper, chopped<br />
6 cloves of garlic, minced<br />
1 14 oz. can diced tomatoes<br />
2 jalapeños, seeded and diced<br />
kosher salt<br />
fresh cracked pepper<br />
1 1/4 tablespoons comino (cumin)<br />
1 tablespoon chili powder<br />
1 tablespoon oregano<br />
1 bay leaf<br />
1/2 cup chopped cilantro<br />
1 12 oz. bottle of Negro Modelo<br />
2 - 2 1/2 cups water<br />
1 tablespoon flour<br />
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Directions:<br />
In a dutch oven, pour two tablespoons canola oil and turn the heat on medium-high. Add the meat to the pot. Season the meat with salt and pepper while it's in the pot (just a few sprinkles of both). Brown the meat.<br />
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This process might need to be done in two batches because of the amount of meat. I always brown the meat in two batches. Once all the meat has been browned, place the meat aside and add two more tablespoons of canola oil to the pot.<br />
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Add the onion and bell pepper to the pot and cook about 5-7 minutes. Add the garlic and cook 1 minute.<br />
Next, put the beef back into the pot and begin to add all the spices, cilantro and bay leaf as well as the beer.<br />
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Mix it around and add the tomatoes and water. Bring to a boil, then reduce to a simmer.<br />
Take out some of the juice and pour it into a bowl. Add the flour and whisk it in until it is completely mixed with the juice, then add back to the pot.<br />
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Simmer the carne guisada for about 4 hours, or until you like the texture of the meat. About half way through the cooking time, you can add a tablespoon of salt.<br />
The meat should be tender and almost falling apart.<br />
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As soon as the beans were ready, my mom would put some in a bowl for me and I would sprinkle some cheese on top (cheddar or queso fresco) and my goodness it was delicioso! <br />
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The recipe I am sharing with you is not the "traditional" one. Most recipes call for pork bacon, tomatoes, onion, and bell pepper. Since my husband is not a big pork eater I have omitted pork from my recipe. I also have omitted tomatoes, onion, and bell pepper and use those items when I make frijoles a la charra.<br />
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Ingredients:<br />
1 pound pinto beans<br />
4-5 cups of water<br />
1 12oz. bottle of Negra Modelo<br />
2-4 tablespoons kosher salt<br />
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Directions:<br />
Before you rinse the beans, look through them and make sure to take out any rocks and/or rotted beans.<br />
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Place the beans in a colander and rinse thoroughly. The beans might have dirt on them so make sure you rub them together as you rinse them.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGlhJL5WX2rB9rKhPi7fYjSeIQs4F5eFievEqLGcXnMB7Yz_lmSUX8EC6S3Ru37BioqDqavWcr-5EfCEeWXfNwXybU6eGu54xXsBX9m-jXIdyhTRzYgzN5zSXX2D4HOlz0JMPMEZukg0/s1600/rinse.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGlhJL5WX2rB9rKhPi7fYjSeIQs4F5eFievEqLGcXnMB7Yz_lmSUX8EC6S3Ru37BioqDqavWcr-5EfCEeWXfNwXybU6eGu54xXsBX9m-jXIdyhTRzYgzN5zSXX2D4HOlz0JMPMEZukg0/s320/rinse.JPG" /></a></div><br />
Put the rinsed beans in a dutch oven and add 4 cups of water. Bring to a boil.<br />
Add the beer and 2-3 tablespoons of salt.<br />
Reduce to a simmer and cover the pot. Let the beans simmer for 2 hours, and after the first hour check on them and make sure the liquid isn't low. If it is, add another 1/2 - 1 cup water.<br />
After about 1 1/2 hours, you can add 1-2 tablespoons if you want (just taste one of the beans and see if it needs more salt).<br />
Beans should be done in 2 - 2 1/2 hours.<br />
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¡Buen provecho!infohttp://www.blogger.com/profile/12882366066953602359noreply@blogger.com0tag:blogger.com,1999:blog-934135957497168036.post-40775851188237025872010-08-09T23:15:00.000-07:002010-08-12T20:54:56.564-07:00Perfect Pesto and Juanita's Spring Salad<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #351c75;"><b>I am posting this pesto recipe especially for my friend Jessica. She visited me a few months ago and I made dinner for her and she loved my pesto so much that I promised I would post it on my blog :)</b></span></span></span><br />
<div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #351c75;"><b></b></span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #351c75;"><b></b></span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #351c75;"><b><a name='more'></a></b></span></span></span><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #351c75;"><b><br />
</b></span></span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #351c75;"><b>Ingredients:</b></span></span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #351c75;"><b>1/4 cup walnuts</b></span></span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #351c75;"><b>1/4 cup pine nuts</b></span></span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #351c75;"><b>3-4 tablespoons chopped garlic (about 9-11 cloves) </b></span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #351c75;"><b>*This really depends on how much garlic you like, and how big the cloves are.</b></span></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: 13px;"><b>5 cups fresh basil leaves</b></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>1 1/2 teaspoon kosher salt</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>1 teaspoon freshly ground black pepper</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>1 1/2 cups olive oil</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>1 1/4 cup freshly grated Parmesan cheese</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b><br />
</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>In the bowl of a food processor (with a fitted steel blade) add the walnuts, pine nuts, and garlic. Process for about 20 seconds. </b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>Add the basil two cups at a time, processing between each addition. Add the salt and pepper.</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>While the processor is running, add the olive oil through the feed tube and process until it's a nice puree. </b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>Add the Parmesan cheese and process for another minute or so. Pesto is done!</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b><br />
</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>If you do not use the pesto right away it is best to store it in an air tight container (like Tupperware), but make sure to place plastic wrap directly on top of the pesto to press out the air. Store in freezer.</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>You can serve this pesto on pasta (which is what I did for Jessica), use it as a spread for sandwiches, put it in eggs--you can use it for anything really! </b></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7pgMV-t5OkNvD2n7EqLgnXOIUfVFRSZF0tA5rCzYGbI2hM38nS2-q2ihWfj1NUwo_TH7SyBGEq5h__6krZT_IihaCUN5oREbNH2JKyAEWKWrpGBa8KccaWiRkgQ5UuCB46oL_fNqJ794/s1600/DSCN0885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7pgMV-t5OkNvD2n7EqLgnXOIUfVFRSZF0tA5rCzYGbI2hM38nS2-q2ihWfj1NUwo_TH7SyBGEq5h__6krZT_IihaCUN5oREbNH2JKyAEWKWrpGBa8KccaWiRkgQ5UuCB46oL_fNqJ794/s320/DSCN0885.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b><br />
</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b><br />
</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>Spring Salad</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b><br />
</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>Ingredients:</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>1 bag dark leaf lettuce mix salad, pre-washed (unless you buy fresh dark leaf lettuce)</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>1 - 1 1/2 cups chopped walnuts</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>1 pink lady apple</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>goat cheese</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>3 scallions</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>1 cup cran-raisins (optional)</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>1/4 cup canola oil</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>2 teaspoons granulated sugar</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>2 teaspoons kosher salt</b></span></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlad_mypCnKVqEwbIbQYb2XpVNM6PJuuGpancpxJ2SvCmNq-CBrOA6AeapwdHJpg5z4tQEmFJMaOgT0rZZSIzc4coOH1PjSi9lnOyVwQhGwMCTgqrPysmyo-GpqXluDaHwy5ZIBdeWsgk/s1600/DSCN0884.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlad_mypCnKVqEwbIbQYb2XpVNM6PJuuGpancpxJ2SvCmNq-CBrOA6AeapwdHJpg5z4tQEmFJMaOgT0rZZSIzc4coOH1PjSi9lnOyVwQhGwMCTgqrPysmyo-GpqXluDaHwy5ZIBdeWsgk/s320/DSCN0884.JPG" /></a></div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b><br />
</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>Place the lettuce in a salad bowl. In a small pan, heat canola oil and add the walnuts. Allow the walnuts to fry but not burn, about 2-3 minutes. Mix around the walnuts a few times so that they do not burn.</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>Take the pan off the flame and add the salt and sugar, mixing it around to make sure it evenly distributes among the walnuts. Set aside.</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>Chop the scallions using both the green and white parts. Thinly slice the apple only using about half of the apple, unless you love apple a lot and want to use more!</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>Add the chopped scallions to the salad, then add the sliced apple. Take the goat cheese and add as much as you want. Typically I add LOTS of goat cheese because Ben and I love it! </b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>*At this point you can add the cranraisins if you want.</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b><br />
</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>Quick Balsamic Vinaigrette Dressing</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>Pour about 1/2 cup balsamic vinegar </b></span></span><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: 13px;"><b>into a bowl. </b></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>Add 1 tablespoon Dijon mustard, and 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper.</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>While whisking the liquid mix, slowly add 1 cup extra virgin olive oil. *You can add more balsamic vinegar if you want, or more salt and pepper.</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b>DONE!</b></span></span></div><div><span class="Apple-style-span" style="color: #351c75; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b><br />
</b></span></span></div>infohttp://www.blogger.com/profile/12882366066953602359noreply@blogger.com1tag:blogger.com,1999:blog-934135957497168036.post-48577465698184623462010-08-09T11:28:00.000-07:002010-08-12T20:58:59.393-07:00Cupcakes!<b><span class="Apple-style-span" style="color: #990000;"><br />
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<b><span class="Apple-style-span" style="color: #990000;">I decided to bake some cupcakes, as this recent cupcake craze is driving me insane! </span></b><br />
<b><span class="Apple-style-span" style="color: #990000;">I searched for some vanilla cake recipes and buttercream icing recipes and came up with a great vanilla cupcake and a SUPER sweet icing. </span></b><br />
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<b><span class="Apple-style-span" style="color: #990000;"><a name='more'></a></span></b><b><span class="Apple-style-span" style="color: #990000;"><br />
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<b><span class="Apple-style-span" style="color: #990000;">Ingredients:</span></b><br />
<b><span class="Apple-style-span" style="color: #990000;">1 1/2 cups unsalted butter, room temperature (VERY important that butter is room temperature!)</span></b><br />
<b><span class="Apple-style-span" style="color: #990000;">2/3 cup white granulated sugar (I place a vanilla bean in my sugar jar to allow the sugar to absorb the flavor and scent of the vanilla bean. This adds extra vanilla flavoring)</span></b><br />
<b><span class="Apple-style-span" style="color: #990000;">3 large eggs </span></b><br />
<b><span class="Apple-style-span" style="color: #990000;">1 1/2 teaspoon vanilla extract</span></b><br />
<b><span class="Apple-style-span" style="color: #990000;">1 1/2 cups all purpose flour</span></b><br />
<span class="Apple-style-span" style="color: #990000;"><b>1 1/2 teaspoon baking powder</b></span><br />
<span class="Apple-style-span" style="color: #990000;"><b>1/4 teaspoon salt</b></span><br />
<span class="Apple-style-span" style="color: #990000;"><b>1/4 cup milk (I used whole milk)</b></span><br />
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<span class="Apple-style-span" style="color: #990000;"><b>Preheat oven to 350 degrees.</b></span><br />
<span class="Apple-style-span" style="color: #990000;"><b>In my stand mixer I beat the butter and sugar until it was fluffy, then added the eggs one at a time and the vanilla extract.</b></span><br />
<span class="Apple-style-span" style="color: #990000;"><b></b></span><span class="Apple-style-span" style="color: #990000;"><b>In a separate bowl, I combined the dry ingredients (flour, baking powder, salt) and whisked them together. </b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbOoNIgzRCPqOlLIOQZznrrVDCmxWqgzDIO611tO4TrRsVjYJcEtKUqLdUTOD1aaHjvBY0TAYb-e0tKcm27Ugdq5xjhGFm08VG_OioMDplS0OvrVb4qW3c959EJ4EZtbMwwIX0MuJxL8/s1600/DSCN0987.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbOoNIgzRCPqOlLIOQZznrrVDCmxWqgzDIO611tO4TrRsVjYJcEtKUqLdUTOD1aaHjvBY0TAYb-e0tKcm27Ugdq5xjhGFm08VG_OioMDplS0OvrVb4qW3c959EJ4EZtbMwwIX0MuJxL8/s320/DSCN0987.JPG" /></a></div><span class="Apple-style-span" style="color: #990000;"><b><br />
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<span class="Apple-style-span" style="color: #990000;"><b>I turned the speed to low on the stand mixer and added the dry mix alternatively with the milk. </b></span><br />
<span class="Apple-style-span" style="color: #990000;"><b>Make sure the scrape the side of the bowl so that everything is mixed together!</b></span><br />
<span class="Apple-style-span" style="color: #990000;"><b>I used a muffin tine and lined it with paper cups. With an ice cream scoop I evenly distributed the batter to each muffin cup about 3/4 full. </b></span><br />
<span class="Apple-style-span" style="color: #990000;"><b>I baked the cupcakes for about 18 mins. </b></span><br />
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<span class="Apple-style-span" style="color: #990000;"><b>Buttercream Icing:</b></span><br />
<span class="Apple-style-span" style="color: #990000;"><b>4 cups confectioners sugar (plus two more cups if needed)</b></span><br />
<span class="Apple-style-span" style="color: #990000;"><b>1/2 cup milk</b></span><br />
<span class="Apple-style-span" style="color: #990000;"><b>1 tablespoon vanilla extract</b></span><br />
<span class="Apple-style-span" style="color: #990000;"><b>1 cup unsalted butter, room temperature</b></span><br />
<span class="Apple-style-span" style="color: #990000;"><b>Any color dye if you want the icing to have color. I used red dye. </b></span><br />
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<span class="Apple-style-span" style="color: #990000;"><b>In my standmixer, I beat the butter until it was light and fluffy. I then added the milk and vanilla extract and beat for about 3 minutes.</b></span><br />
<span class="Apple-style-span" style="color: #990000;"><b>I added the 4 cups of granulated sugar and let it mix for about 2 minutes. I added another 1 1/2 cups because the icing was too wet. </b></span><br />
<span class="Apple-style-span" style="color: #990000;"><b>**This buttercream recipe is very sweet--I am currently testing other recipes and will post one once I get an icing that isn't too sweet. </b></span><br />
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</span></b>infohttp://www.blogger.com/profile/12882366066953602359noreply@blogger.com0tag:blogger.com,1999:blog-934135957497168036.post-40674852753039159872010-08-08T23:12:00.000-07:002010-08-12T21:01:36.482-07:00Tacos de Pescado, Elote-Style Corn, and Cilantro Lime Rice<div class="separator" style="clear: both; text-align: center;"></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Today I put to use some of the fish that my esposo, Ben, caught when he went fishing in Alaska. We fried Pacific Cod and made fish tacos!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ben breaded the fish by dipping the fillets in egg wash, dipped the fillets in buttermilk, and then in panko crumbs. Panko crumbs are Japanese bread crumbs and are nice and flaky. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After Ben completed this process he put the breaded fillets in the refrigerator and let them sit for about 15-20 minutes. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, I made cilantro-lime rice. I boiled a mix of 2 cups chicken stock and 1- 1 1/2 cups water (I eye-balled it). I then added 2 cups of long grained rice, the zest of two limes, the juice of two limes, and roughly chopped cilantro to the liquid mix. Once everything was mixed in nicely, I reduced the heat to a simmer and covered the sauce pan and let the rice cook about 20 minutes. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ben roasted some corn on the grill and when it was done I sliced off the kernels of the corn, put them in a bowl, and mixed mayonnaise, paprika, cayenne pepper (not too much), and a few pinches of salt. Yummy--and very similar to eating elotes (roasted corn on the cob). </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOOLS0iHwGT6iahlVkS0m_uukoL3sXSzrbfSEWLLTV8iQLNk8RZB_ApKrReEBds0yiWJYlEbsXNpUDdLybsw6PMc2fX5JFWY6BI3koWp9KWt_kUQhNuDjGn9peoLSADlTzM_yfOS17tfY/s1600/DSCN1024.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOOLS0iHwGT6iahlVkS0m_uukoL3sXSzrbfSEWLLTV8iQLNk8RZB_ApKrReEBds0yiWJYlEbsXNpUDdLybsw6PMc2fX5JFWY6BI3koWp9KWt_kUQhNuDjGn9peoLSADlTzM_yfOS17tfY/s320/DSCN1024.JPG" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">During this time, Ben took the fish and began pan frying it in an iron cast skillet for about 6-7 minutes on both sides. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I had pickled some cabbage overnight so we made the tacos using corn tortillas, fried cod, pickled cabbage, avocado slices and Ben put a few pieces of goat cheese on his taco. We ate the elote-style corn and cilantro-lime rice as sides and I must say...it was DELICIOSO!! </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is a super delicious recipe and I hope it turns out as sabroso for you as it was for us! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHtC5OXPsdNh-6bbT5ITiHa-Xk-VN-PX4KQ0SV8XM6O7bWwXMuQ8MqKOGrPKEoMmcIz8eD6RLMrcyIdH3ZH7xEpMl1_7D6xtGN6qaHP4mAbcwGQq0LuWZp-KanELvJws18lrXq9oTVn5o/s1600/DSCN1032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHtC5OXPsdNh-6bbT5ITiHa-Xk-VN-PX4KQ0SV8XM6O7bWwXMuQ8MqKOGrPKEoMmcIz8eD6RLMrcyIdH3ZH7xEpMl1_7D6xtGN6qaHP4mAbcwGQq0LuWZp-KanELvJws18lrXq9oTVn5o/s320/DSCN1032.JPG" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Until next time...Adios from la Cocina Sabrosa :) </span><br />
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</span>infohttp://www.blogger.com/profile/12882366066953602359noreply@blogger.com1