Butter....milk????

When I got to this country I enjoy the most delicious scones I had  ever try in my life, so of course I asked for the recipe, everything looked normal to me until I got to the ingredient call Buttermilk??? Is this some kind of concoction out of milk and butter???? So I decide to investigate a little more, and found this is something in Venezuela we call Suero nothing else but soured milk... Well now I know what it was but I didn't have no even a drop of the dear liquid, since I had never use before for this kind of recipes but to eat with arepa, but that is another story.

So I decide to go and buy some, but there was the snow, and it was so cold outside that I decide to leave for a different day, but my sweet daughter decided she wants to eat the scones that day so she would ask our neighbor (since she was the one with the original scones and recipe) if she may have some buttermilk she may spare and so she went to the neighbor house and ask her to our surprise she came with a new recipe and apologize for not having buttermilk but explain to us how she never bought it because it was so easy to make your own.

So I gathered some different methods here remembering how my own gram mother used to make it...

The cultured buttermilk; I remember when my grams was running low on Suero she kept always the last cup of it and mix it with a liter of fresh milk, she use to left it at room temperature, now I understand it wasn't the TAPARA in which she used to storage but the Streptococcus Lactic a bacteria that comes in the buttermilk commercial that not only is good for you to obtain the buttermilk but also is good for your stomach like yogurt or at least that's what my gramma used to say

No doubt you may do it in a clean glass jar, as I had done it several times...but this are the Taparas that my gramma use back in Venezuela.

 


The acid plus milk;

Basically buttermilk is sour milk so mix a cup of milk with one tablespoon of lemon or vinegar, let it sit for 5-10 min is going to curdle....mix it again and you have buttermilk.

With cream of tartar plus milk;

By now you  have figure out that the base for buttermilk is milk so we will use one cup of milk and 1 3/4 of cream of tartar, mix it well and let it sit for 5-10 min, when it curdle mix it back and you have homemade buttermilk.

Use as needed and enjoy you delicious Buttermilk.....(insert your dish name here, e.i. pancakes, biscuits, scones etc)........

Vegetables quiche

Cuando llega el verano y lo que provoca es comer solo ensaladas y frutas es cuando necesitamos algo delicioso que podamos comer tanto frio como caliente en la busqueda de una opcion para mi madre a quien le gusta sus comidas calientes, mientras yo las prefiero frescas o frias y con un monton de vegetales..... Asi llegamos a un acuerdo, mezclando una proteina ( la mas practica de todas) los huevos con un grupo de vegetales hacemos este delicioso quiche.

Yo considero que dos personas pueden comer de un quiche como este, con un acompañante de ensalada y para quienes lo comen como mi madre algo de pan tostado.

No se necesita nada especial, mas que lo que ya se tiene lo cual lo hace increiblemente versatil, rapido, practico y delicioso......mi estilo de comida.

Ingredientes:

Para la base;

2 tazas de harina de almendras

2 huevos

2 claras de huevos

2 huevos enteros 

1 taza de vegetales  ( yo uso esparragos,brocoli, alcachofas, o definitivamente una mezcla blanqueados) picados en trozos pequeños

1 taza de espinacas picadas bien pequenas

1/4 taza de cebolla

2 dientes de ajo muy picadito

1/4 taza de su queso favorito (havarti o mozzarella, incluso de queso vegano)

3 cucharadas de crema de coco ( usa lo que pongas a tu cafe.... Crema, half and half, leche) 

1/2 cucharadita de aceite de coco

Precalienta el horno a 350 F 

Mezcla la harina de almendras con los huevos y las claras hasta que este todo integrado entonces vierte en un molde para pie y aplana hasta cubrir el molde ( tambien puedes hacerlo en moldes para ponquesitos. Hornea por 15 a 20 min o hasta que se vea dorado.

Mientras en un sarten pequeno y ligeramente caliente colocar el aceite de coco con la cebolla y dejarlo cocinar un poco cuando se vean transparentes se agrega el ajo saltear por un minuto y agregar las espinacas cuando estas se hayan mezclado bien con las cebollas y el ajo se tapa por un par de minutos y se saca de el fuego. 

En una taza mediana se baten los huevos hasta que esten espumosos agrega todos los ingredientes y revuelvelos cuidadosamente viertelos en la base previamente horneada ( esto evitara que la base se humedezca y se ponga muy suave)

Hornea por 30 minutos, dejar enfriar por 5 minutos sobre una rejilla, puedes disfrutar acompañandolo de una ensalada.

Rice substitute..... Sustituto para el arroz

I grow eating rice in almost every meal if not in each one of them, so I am really affected to this lovely carb since long time ago I have fight against overweight but at the same time I dare to sit in from of rice and eat it up to the last grain.... I knew it was wrong but I couldn't fight against it, no untill I learned how to teach my taste buddies and my brain there was something we may enjoy alike rice but definitevely much better for my whole body.

This is one of those recipes you get upon when you are bore of eating healthy vegetables steemed, to the point you dont even care if you send your diet to go buy cigarettes and get lost or you decide to become a lifetime rabbit....I think this is my turning point.

True be told, now I use it in my very latin meals like chicken and rice stew.... It taste amazing! And of course I stopped missing the rice. Oh by the way another plus to this discover I stopped needing a nap after meals; so here we go, Enjoy it.

"Rice"Broccoli 

9 - 12 oz Broccoli florets

Lemon peel shredded

Cook the Broccoli until tender, I do it for three minutes in the microwave almost completely close y a bowl with a lid or in a bag for three minutes.

If you want to boil it in a pot with boiling water put the Broccoli to cook for two minutes and shock it in ice cold water immediately to stop the cooking process.

Drain and dry very well, put in the food processor and chop it for ten seconds mix with the lemon peel and reserve in a container with lid.

Is smaller than rice but it makes a wonderful substitute if you are trying to eat carb free.

You may do the same process with cauliflower and you will have white rice ;-)

Serve like you would do with rice in the picture below you may see a way to use it.... Hope you enjoy it!

Yo creci comiendo arroz en casi cada comida si no es en cada una de ellas, asi que realmente me gusta este adorable carbohidrato desde hace mucho tiempo, he luchado contra el sobre peso pero a la vezme atrevia a sentarme frente al arroz y me lo comia hasta el ultimo grano....sabia que estaba mal pero no podia evitarlo, no, hasta que aprendi como enseñar a mis papilas gustativas y a mi cerebro que existia algo parecido al arroz que era definitivamente mucho mas saludable para mi cuerpo.

Esta es una de esas recetas que haces accidentalmente cuando estas tan aburrido de comer vegetales al vapor que no te importa mandar la dieta a comprar cigarrillos y que se pierda en el camino o convertirte en un conejo de por vida... Pienso que este fue mi punto de quiebre.

Para ser honesta, ahora lo uso en mis recetas mas latinas como el arroz con pollo....sabe increible! Y por supuesto deje de etranar el arroz. Ah por cierto otro punto a favor con este descubrimiento es que se detubo la necesidad de tomar una siesta despues de las comidas, asi que aqui vamos, que la disfrutes;

"Arroz" de Brocoli

1/2 kg de bróculi 

La piel de un limón rallada

Cocine el bróculi hasta que este tender ( suave pero firme) yo lo hago en unas bolsas en las que vienen especiales para microondas, las cocino tres minutos y listo. Pero si no te gusta la idea del microondas y prefieres hacerlo hervido, en una olla con agua hirviendo y suficiente sal coloca el bróculi déjalo cocinar por dos minutos sacalo del agua hirviendo y detén la cocción colocándolo inmediatamente en agua con hielo.

Pon el bróculi en el procesador de alimentos y muélelo por diez segundos, tiene que quedar un poco más pequeño que el arroz, colócalo en una taza con tapa y agrégale la cáscara de limón rallada tápalo y deja que los sabores se mezclen.

Es más pequeño que el arroz pero es un excelente sustituto si estas tratando de no consumir carbohidratos.

Puedes sustituir bróculi por coliflor si quieres "arroz " blanco

Sírvelo como lo harías con el arroz en la foto te muestro una manera de usarlo.

Espero que lo disfrutes

Philly "Cheesesteak"

Philly "Cheesesteak"

Ingredients:

2 tablespoons olive oil

2 medium onions, sliced as thin as possible 

1/2 cup sliced white mushrooms slices 

12 ounces of portobella mushrooms slices

1/2 Green pepper bell thinly slice

Salt and coarsely-ground black pepper

Cheese Whiz or provolone cheese slices

1 head Boston lettuce, leaves separated, cleaned and dried

Dill pickle spears

Preparation:

In a large frying pan over high heat, add olive oil and heat so that a drop of water will sizzle when you drop it in the oil; lower heat to medium. Add onions, pepper bells and white mushrooms, stir and cook until mushrooms darken and onions start to look transparent aprox 6-8 min. Add portobellas slices and cook for approximately 3 minutes** or until they are lightly browned. Add salt and pepper to taste.

If You are using cheese slices or cream cheese cook the portobellos for 1 1/2 min

heap cooked mushrooms mixture in a long length-wise pile across the frying pan, Lay cheese slices over mushrooms until melted. If using Cheese Whiz, melt in the microwave and pour over already serve mushrooms.

Take the letucce and using a spatula, scoop 1/2 the mushrooms mixture and cheese and lay on lettuce with cheese on top. If using melted Cheese Whiz, ladle it on top. If you're using Cheez Whiz, don't use too much or it can overpower the sandwich's taste.

Serve with a dill pickle.

Enjoy! 

Por supuesto que la versión original es con carne pero por aquello de comer rico y saludable una versión sin el contenido carnívoro me sabe fenomenal, aunque no le quiera cambiar el nombre siempre seguirá siendo mi ...

Philly "Cheesesteak"

2 cucharaditas de aceite

2 cebollas medianas finamente rebanadas

1/2 taza de champiñones blancos rebanados

12 oz de champiñones portobella o carne finamente rebanada

1/2 pimentón verde rebañado en tiras delgadas

Sal y pimienta fresca molida gruesa

Cheese whiz , queso crema o queso provolone en rebañadas finas

1 lechuga tipo Boston, con las hojas separadas, lavadas y bien secas

Pepinillos en cuartos a lo largo

Preparacion;

En un sartén amplio coloque el aceite déjelo calentar un minuto y agregue las cebollas, los pimentones y los champiñones blancos déjelos cocinar a fuego medio por 6 a 8 minutos hasta que la cebolla se caramelice, coloque los portobellas y cocínelos aproximadamente otros 3 minutos*  sal pimientelo a su gusto. Colóquelos en una línea en el centro del sartén.

*Si esta usando rebanadas de queso o queso crema rebanelo y coloquele el queso al minuto y medio y cocínelos por 1 1/2 min más 

Si esta usando cheese whiz colóquelo en el microondas por unos segundos hasta que se haya derretido y viértalo encima de los champiñones cuando ya estén servidos en la lechuga

Con una espátula sirva los champiñones en las hojas de lechuga preparadas, algunas personas le colocan salsa marinara o ketchup pero es completamente opcional

 Sirva un sándwich acompañado de un cuarto de pepinillo.

Espero que lo disfruten!

Zucchini???? But I want Pasta, Italian food!!!!

Since I am part Italian, I always thought that life without pasta was not life and so I grew up with pasta as a staple in my meals. Little did I know or imagine there is an allergy to gluten (main part of anything made of wheat, processed or not) so when I met this girl who used to not only get bloated but her legs would literally inflate in seconds, I knew there was something very wrong with it, but since that was my staple how could I keep my friends and my beloved pasta together?

If I had actually looked for a solution I would have never found it; I always thought that nothing but my mother's food could satisfy my voracious appetite.... But, here I was shredding pounds and looking for new ways to eat without carbs (yes, I've been evading my staple) but I couldn't do it any longer!! One blessed day my daughter took me to a restaurant, because she thought if I ate out maybe I would forget about my biggest craving, "The Pasta," and I thought well if I cannot eat pasta at least I will enjoy my sweet daughter's company and I will eat the craziest food they may have, asking them to remove any carb on it. So there we were in this amazing restaurant my daughter wanted to try and I was reading the menu, when something started "whispering" my name, but as soon as I looked at it, there it was, that wonderful word... "PASTA" and you.... Well most of you, know I am a one-mind-set-decision woman, so I looked away, and there were a few exquisite selection of dishes but nothing appealed to me, I wanted that pasta, so there it is! The reason why people get into a "Yo Yo lifestyle;" I said to myself as an excuse "I will have it and go back to my diet tonight, only my daughter will know and she won't sell me out", so I looked at her with a guilty face and said "I will have the pasta", she looked at me a little confused, then at the menu and again at me and she said "good choice mom! I am so proud of you, to come to this place and get the best choice you can".... Hey! Can you imagine she was cheering on my choice?! Either I went crazy or she didn't understand, so I decide not to ask her about it but to give my choice a second look, well let me tell you she wasn't crazy I only read Pasta but the dish was called "I can't believe it's not PASTA" before I could finish reading my daughter was telling the waitress what we wanted and like that I had ask for my first non-pasta dish... Just so you know, I have recreated it so many times that now I may say I am in love again.

"I can't Believe I... may have something like Pasta.

1 big zucchini sliced just like julienned

1/2 cup of marinara

3 tbsp of coconut cream (I use milk, cream, half and half...or what ever I may have in my pantry)

1/4 cup of mozzarella.. today I used a couple of  mozzarella sticks instead

Parmesan cheese for taste

Salt

Preparation:

Place the zucchini in a plate or in a colander and sprinkle with salt, 

While that is going on for a few minutes you may heat the marinara to almost boiling point,

Wash the zucchini removing all the salt, let the water run a minute over it and dry it as much as you can, put the cream in the sauce and mix..... Let it boil once.

 then add the mozzarella, turn off the heat and mix it well until the mozzarella is all gooey

It should something like this;

put the zucchini in, mix like you would do with regular pasta serve, sprinkle with some Parmesan  and Enjoy it.

I found out this restaurant has another location and they offer the zucchini noodles too, but with some kind of Bologna sauce, I will try it and let you know.

Tip: the middle of the zucchini may be cut in quarts and keep it to do a stir fry in a latter day, or to give thickness to a soup..... This gives me an idea, I will ask my mother about her zucchini creamed soup and I will share it with you!

                                Until next time!