I am currently working on adding a bit of fun to the blog so I thought to start sharing from time to time some videos instead of pics. We have filmed a lot of recipes lately and I will incorporate them very soon.
So for the first video reference tutorial I chose the Greek salad because let’s face it: who doesn’t love Feta cheese? There are billion of ways to make this salad out there but I did stick to my mom’s recipe and this is the way I now make it at home.
Ingredients (serves 2) :
-1 cup sliced cucumber
-2 cups cherry tomatoes cut in half
-1/2 green pepper sliced
-1/2 red onion
-1 cup feta cheese
-1/4 cup olive oil
-1 tbsp. capers
-1 tbsp. oregano
-1/2 tsp. salt
Hope you guys enjoy! 🙂
If I had to choose my favorite Spanish dish it would be hands down: Gazpacho. I drink it all year-long even though it is a Spring/Summer recipe. There are tons of different ways to prepare this; some add bread, some use other colorful ingredients.
I have to say that with one arm (and one hand) it was quite challenging to pull the pictures off but I made my best effort. 🙂
Ingredients (serves 1):
- 3 cups chopped tomatoes (scoop all the seeds out)
- 1 cup chopped cucumber (peel and scoop the seeds out)
- 1/2 cup chopped onions
- 3/4 cup bell peppers (yup, once again all seeds out)
- 1 garlic head
- 2 tbsp. olive oil
- 1 tbsp. apple cider vinegar
- Salt and pepper to taste
Blend all the ingredients until smooth. Depending on the consistency you desire you can either add water or keep it creamy. I personally prefer it half and half. Since I have a big problem with textures in creams, I strain it in a big hole strain to keep it extra smooth.
Normally you can garnish it with some diced peppers, tomatoes, onions and cucumbers but since I am not at the top of my chopping game right now, I kept it simple.
Let cool in the fridge for at least one hour before serving.
You know those recipes that are extremely healthy but taste like…well…like sand in your mouth? This is not one of them. This recipe is really yummy and has actually no potatoes in it. I love to use it as a side with roasted chicken or a steak and best of all, I can eat this at dinner time.
Cauliflower is very versatile, remember this cauliflower pizza crust and the paleo flatbread?
Ingredients (serves 2 hungry people or 3 not so hungry ones 🙂 )
- 1 head of cauliflower
- 1 whole leek (green part included)
- 1 garlic head
- 1 whole egg
- 2 egg whites
- 1/3 cup almond milk
- 4 tbsp. olive oil
- Salt and pepper to taste
Heat your oven to broil. Chop the cauliflower, the leek and the garlic heads. Boil the cauliflower until tender. Set aside and let cool. In a pan pour 2 tbsp. olive oil and sauté your chopped leek with the garlic until semi-golden. Set aside to cool.
Pour your egg , egg whites, almond milk, sautéed leek with garlic and the remaining olive oil in your blender. Add salt and pepper to taste. Blend lightly for 1 min. Don’t over-blend because then it gets very liquid. Pour your mix in a Pyrex and cook in the oven until the top gets golden.
🙂 I like to sprinkle it with some paprika.
I was reading my past posts and realized that I am always in a hectic situation.
I have to sit down and learn to breathe. Between the recording, filming and writing my social life has gone down the toilet. But who am I kidding? I love being busy. The point here is that I have to squeeze in time to do other stuff and relax a little.
That being said, I am going to share with you guys a recipe that is quick, easy and once you learn it, it never fails. So when you find yourself in a busy (or lazy) day, this is your solution.
I made this and Jimmy loved it. This is my no-fail, fool-proof recipe. Let’s take out some tomatoes and let the magic begin!
- 1 1/2 cups cherry tomatoes
- 1 cup tomato puree ( I was feeling kind of lazy and used the canned version and I also had half tomato which I grated and added it too)
- 2 garlic cloves
- 2 tablespoons olive oil
- handful of chopped basil leaves
- Pasta of your choice (I used glutten-free)
- In a pan saute the garlic with the olive oil.
- Chop the cherry tomatoes in half (easiest way to do it) and add them with the tomato puree in the pan. Let simmer for 15 minutes. Add the salt and the chopped basil.
- In a big pot boil enough water for two portions of pasta, and add salt to the water. Once the water is at bowling point, add the pasta an let cook as instructed on the packaging. Once the pasta is cooked drain it and serve with the sauce.
- Easy, breezy… pasta al pomodoro. Enjoy!
I remember the time when I couldn’t stand the taste of almonds; for some reason it didn’t do it for me. Now, after all this intolerance nonsense that cause my migraines, I have come to good terms with it since it’s a fantastic alternative to normal milk (which I don’t like the taste of per se).
Back in Caracas I used to make my own almond milk because it was impossible to find it in stores but when I moved to Madrid I found in the “natural” stores sugar-free almond milk. When I tasted it it seemed kind of…well kind of non natural. The taste was very artificial and the texture did not seem right. After I took a look at the ingredients it said 7% almonds. Say whaaaaat? What about the other 93%?
So to make a short story even shorter, I now make my own almond milk at home and I’m very happy with it. I mix some dates and vanilla with the milk other times I add some cinnamon it all depends on your personal taste…
- 1 cup blanched almonds (soaked at least 8 hours or overnight)
- 2 1/2 cups water
- 3 dates or 2 tbsp stevia sweetener (optional)
- 1 tsp vanilla (optional)
The most important part here is to soak your almonds for at least 8 hours, 12 hours max. Once they have been soaked, you drain the almonds and put them in the blender. For each cup of almonds you add 2 1/2 cups water. I used to add 3 cups but the milk turned out watery and I like it foamy and thick. Then, if you like, you can add the dates and the vanilla.
Blend for at least three minutes then pour your mix into a cloth strainer and squeeze all the milk into a clean bowl. If you want you can set aside what remains inside the stainer and make some almond flour later. (I’ll leave the simple steps at the end of this post.)
Refrigerate your milk: it lasts for about 3 to 4 days in the fridge.
Almond flour: Set your oven on broil. Take out you oven’s tray and add a parchment paper. Take what’s left in the strainer and spread it on the tray. Leave in the oven for 15 min. Turn the oven off and let the flour cool inside the oven so it dries off. Once the flour is dry strain it in a sieve so you now have a fine type of almond flour. 🙂
The words food, recipe and easy are a perfect combo. I am craving Spanish food really bad these days. With all the boxes around me and the little kitchen supplies left, I am trying to do as little cooking as possible. I am keeping this recipes here so I can cook them once I settle down in my new home. I found these recipes on Martha Stewart’s site, so get the cocktails ready and let’s have some tapas!
1) Stuffed piquillo peppers.
2) Tortilla Espanola con chorizo
3) Fried herbed almonds
I crave pizza all the time. I have it from time to time but not as often as I would love to. I found many recipes to substitute normal crust with cauliflower crust and I told you guys I would try some of them in this post.
One small warning: your kitchen is going to smell nasty when you are boiling and draining the cauliflower…but it will be all worth it at the end!
Here is the recipe I followed from “Eat.Drink.Smile”.
I changed a little the toppings. I drained the cauliflower “rice” and put it in a clean cloth. You have to squeeze all the liquid out. I also didn’t use the microwave I just boiled my rice with enough water and a bit of salt. After many crusts gone wrong, I learned that it comes out pretty crunchy when you drain all the water from the cauliflower.
So let’s begin!