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re inventing food re inventing food cuban american italian and what ever comes my way thursday may 23 2013 cocina al minuto de nitza villapol look what my aunt gave me what a treasure my tia nancy recently move to spain and among all the wonderful things she gave me she gave me this priceless treasure well in amazon it s priced and it s a pretty little penny but i would not sell it for all the tea in china not only does it have all of my favorite recipes that mi abuelita use to make for me it was a special gift from one of my favorite aunts stay tune going to start cooking my way through it making a few adjustments to make it a little healthier except when it come time to make those platanos a tentacion temptation plantains that is just what they are a horrible delectable temptation posted by all the days of our life at 9 29 pm 2 comments sunday may 5 2013 fu fu or mofungo since i m cuban it s fufu for me and although not as tasty as the fried version of my purto rican friends this is a little leaner i think ingredients 3 green plaintains peeled and cut into small pieces 1 yellow plaintain not riped peeled and cut into small pieces 1 medium onion diced 1 lb chicharon pork grinds you can substitute masitas de cerdo fritas with mojo friend pork chucks with mojo recipe coming soon 4 to 6 garlic cloves minced 2 limes 1 4 olive oil preparation 1 in a saucepan cover plantains with lightly salted cold water and bring to a boil 2 cook until plantains are soft about 10 to 15 minutes 3 drain and mash the plantains set aside 4 in a frying pan add the olive oil sauté the diced onion and chopped garlic continue sautéing for about 5 minutes set aside and add the juice of the 2 limes 5 chop the chicharon pork chunks 6 fold all the ingredients together and thoroughly mixed transfer to a dish cover and keep warm until ready to serve you can serve it just like this with bacalao a la viscaina i will work on this recipe soon or like i did here with vaca frita buen provecho i did this one with macitas fritas i just had a root canal i the dentist must of read my mind because the first food he mentioned that i could not eat was mofungo he is puerto rican i wanted to cry so me being my ingenious self always thinking how to solve the problem at hand i cheated i stopped at el palacio del jugo and bought one pound of already made masitas fritas and a little mojo it was scrumptious posted by all the days of our life at 12 30 pm 1 comment thursday may 2 2013 re inventing hamburger patties the other day i went to publix and they were cooking something amazing it tasty delicious but when i went to look at the ingredients of course it was made with a jar of alfredo sauce the bugger was dipped in eggs then it was breaded with a box of italian bread crumbs a huge no no at our home so how did i re invent this perfectly delicious meal here you go ingredients 4 lean burger patties 2 eggs 2 cups of panko break crumbs japanesse bread crumbs 1 2 cup of parmesan cheese 2 tbs garlic powder got to season those crumbs 1 4 cup olive oil salt and pepper to taste mock alfredo sauce by david liberman click here 2 cups baby spinach uncooked instructions mix together the panko parmesan cheese garlic salt and pepper together in a shallow dish mix the eggs add a hint of salt and pepper to the egg then start breading the burgers once you have all the burgers breaded let them sit for 10 to 15 minutes i believe the breading sticks better if you just let them sit for a bit just my opinion add about 1 4 cup of olive oil to a saute pan now you can either saute them in a pan on medium heat i do it this way we all need a little oil or you can put them in the oven brush a little olive oil on them place in a pre heated 350 over for about 15 to 20 minutes depending how you like them cook in the meantime place the alfredo sauce in a large sauce pan in medium heat and add the spinach just to wilt the spinach once they have wilted remove it from the heat put aside once all the burgers are done place them on a serving tray pour the alfredo spinach sauce over them serve with pasta or rice and enjoy posted by all the days of our life at 2 25 pm no comments monday april 29 2013 blogging once again it s been over one year since i last posted i decided to start weight watchers again yes again i want to post all the recipe that i make and are worthy of posting i am going to go through those 5 or more weight watchers cookbooks i have and start cooking to do list list what s for dinner for the week imagine not having to think what s for dinner everyday grocery list cook come back tomorrow posted by all the days of our life at 1 18 pm no comments friday june 18 2010 chicken chickpea and pesto salad a family favorite boil the chicken with a little salt and pepper in a mixing bowl mix together 2 shredded cooked chicken breast halves 1 2 large english cucumber thinly sliced 2 celery stalks thinly sliced and 1 can 15 ounces chickpeas rinsed and drained add 1 3 cub basic basil pesto and a squeeze of lemon season with coarse salt and ground pepper 358 cal 18 5 g fat 2 9g sat fat 21g protein 27 5g carb 6 2g fiber pesto coarse salt and pepper 1 garlic clove peeled 1 4 cup toasted pine nuts 3 cups packed fresh basil leaves 2 1 4 ounces 1 2 cup extra virgin olive oil 1 4 cup freshly grated parmesan roughly chop the garlic add to a food processor with pine nuts basil and 1 tablespoon oil pulse until ingredients are finely chopped with machine running add remaining oil in a slow steady stream add parmesan and pulse to combine season with salt and pepper per tablespoon 113cal 11 8g fat 1 7 g sat fat 1 3g protein 1g carb 0 5g fiber note i have done it adding pasta and omitting the cucumber and celery yummy also posted by all the days of our life at 10 57 am 4 comments friday june 4 2010 grilled caponata oh this one is absolutely delicious i make it over the weekend and have enough in the fridge to eat during the week it s yummy hope you give it a try recipe courtesy bobby flay serves 4 servings ingredients 1 medium eggplant cut in rounds 1 large red onion cut into 1 4 inch thick slices 4 plum tomatoes cut in rounds olive oil salt and freshly ground black pepper 1 4 cup pitted kalamata olives 2 tablespoons capers drained 2 tablespoons golden raisins gran raisins 2 tablespoons pine nuts toasted pistachios 1 tablespoon chopped garlic 1 4 teaspoon red pepper flakes 1 4 cup red wine vinegar 2 teaspoons honey 1 4 cup finely chopped flat leaf parsley directions heat your grill to high brush the eggplant onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper to taste grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through grill the onions for 3 to 4 minutes per side until golden brown and just cooked through grill the tomatoes for 2 minutes per side until charred and slightly soft remove to a cutting board and cut into quarters remove the vegetables from the grill to a cutting board and cut into 1 2 inch pieces transfer the vegetables to a medium bowl and add the olives capers raisins and pine nuts mix together the garlic red pepper flakes vinegar and honey in a small bowl and season with salt and pepper to taste slowly drizzle in 1 4 cup of olive oil and whisk until emulsified pour the dressing over the vegetables add the parsley and stir gently to combine let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving posted by all the days of our life at 12 48 pm 2 comments thursday may 20 2010 tomato spinach and feta omelet per serving calories 176 fat 10g 56 2 calories from fat protein 14g carbohydrate 4g dietary fiber 1g cholesterol 358mg sodium 512mg ingredients makes 2 servings 4 large eggs 1 cup baby spinach chopped 1 2 tsp dried oregano 1 4 tsp salt 1 plum tomato sliced 2 tbsp feta cheese crumbled 1 4 red onion thinly sliced optional directions combine eggs spinach oregano and salt in a medium bowl beat until well blended lightly coat a 9 inch nonstick skillet with cooking spray heat over medium heat pour egg mixture into skillet cook until bottom is lightly browned and firm about 5 6 minutes with a spatula flip the omelet to the other side and cook 3 minutes more transfer omelet to a platter sprinkle tomatoes and cheese on one half and onions if desired and fold over other half to cover let stand 1 minute to warm tomatoes and cheese cut in half this recipe is courtesy of eggland s best i make it for one use 1 2 the ingredients use 2 egg whites and one egg instead of 2 eggs posted by all the days of our life at 11 13 am no comments older posts home subscribe to posts atom my blog list afroculinaria buy recipesfromtheamericansouth on a holiday sale 8 months ago life s lessons healthy habits i have picked up along the way 1 walk 30 minutes a day every day 2 cut out must the fats because you still need a little fat in your food and in your body 3 plan your meals 4 cook the same thing for everyone in the house 5 east fruits and vegetables 6 no more cheese only fat free i rather not eat it at all since i do not like to eat any fat free processed foods the only low fat i eat are 1 majo 2 sour cream 3 cream cheese i do try to limit all of it if you add lemon juice olive oil salt pepper and garlic powder to steam veggies and salads you and your kids will be more likely to eat them no cheese now let s help each other out about me all the days of our life view my complete profile breakfast blog archive 2013 4 may 3 cocina al minuto de nitza villapol fu fu or mofungo re inventing hamburger patties april 1 2010 6 june 2 may 2 february 2 2009 10 december 1 august 1 june 2 may 2 april 1 february 1 january 2 2008 27 october 3 september 3 august 4 july 2 april 7 march 8 followers the magnificent seven blog subscribe to posts atom posts all comments atom all comments grab a button picture window theme powered by blogger