Salad Dressings: Six great ideas for healthful salads!!

Here are six healthy and very flavorful Salad Dressings you can make at home so you know the ingredients are good for you. Look through them and you'll see:

Cilantro Lime Dressing, Maple Mustard Dressing, Lemon Poppy Seed Dressing, Greek Yogurt Dressing, Citrus Basil Dressing, Peanut Salad Dressing. 

They are all easy to prepare and come together in a snap. Why not try them soon!

Ingredients

       FOR CILANTRO LIME DRESSING            

• 1 small avocado
• 1 handful cilantro
• 1 lime
• 1-2 Tbsp water
• 
  
• 
  FOR MAPLE MUSTARD DRESSING       
  
• 1 Tbsp maple syrup
• 1 Tbsp Dijon Mustard
• 1 Tbsp Balsamic vinegar
• 6 Tbsp flavorless oil avocado oil is my favorite
• 
  
• FOR LEMON POPPY SEED DRESSING      
  
• 
  6 Tbsp extra virgin olive oil
• 1 Tbsp Dijon mustard
• 1 Tbsp poppy seeds
• 1 Tbsp honey
• 1 lemon
• sea salt
• 
  
• FOR GREEK YOGURT DRESSING      
  
  
  
• 2 Tbsp mayonnaise preferably homemade
• 2 Tbsp plain Greek yogurt
• 1 tsp Dijon mustard
• 2 Tbsp water
• sea salt
• pepper
• 1/4 cup chopped fresh herbs basil parsley cilantro dill - or a mix of them
• 
  
• FOR CITRUS BASIL DRESSING     
  
  
  
• 1 cup basil leaves
• 1 Tbsp Dijon mustard
• 3 Tbsp flavorless oil avocado oil is my favorite
• 1 orange
• 1 lime
• sea salt
• pepper
• 
  
• FOR PEANUT SALAD DRESSING      
  
  
  
• 2 Tbsp unsweetened smooth peanut butter
• 1 tsp grated ginger
• 1 tsp grated garlic
• 1 Tbsp soy sauce
• 1 tsp sesame oil
• 1 lime
• 1-2 Tbsp water

Instructions

• Maple Mustard, Greek Yogurt, Lemon Poppy Seed, and Peanut salad dressings simply add ingredients to a sealable jar and shake to combine.
• Cilantro Lime and Citrus Basil Dressings add ingredients to a jar wide enough to fit your immersion blender and blend until smooth.

French Carrot Salad -or- “Carottes râpées” - very, very French Salad that pairs with everything...

 

 “Carottes râpées”, the very very French Salad that will make you smile in its simplicity. So economical and is a perfect "at home" quick lunch or light snack, easy ingredients and comes together in a snap.

You'll be able to see from the ingredients in this recipe that it can be used in many types of diets too.

The basic salad consists of: grated raw carrots (hence the name), dressed in some lemon and ground cumin. You could make it fancier by using colored carrots, using lime instead, increase the cumin or use ground coriander.

You'll need:

3 Tbls Extra Virgin Olive Oil 

3 Tbls fresh Lime Juice

1 tsp light honey

1/2 tsp ground Cumin

Salt to taste

1 lb Carrots, grated 

1/2 cup chopped Flat Leaf Parsley -or- Cilantro

Make the dressing, add the salt and carrots in a bowl and toss well, Parsley is added at the end, toss well.

Allow to rest 30 minutes to 2 hours before serving to let all the flavors come together.

It is a lovely palate cleanser when served as a side to the lovely but rich Croque Madame, some fatty pork or how about with a Raclette or heavy Mac N Cheese... I can also add that it's great as a standing midnight snack in front of the refrigerator or a quick, refreshing bite on a hot day. It's great at picnics or pot lucks...

So make this lovely salad and take it to the park so you can enjoy it outdoors on a sunny day!

Estofado de Lentejas y Chorizo - Platillo Español que te encantara!

Estofado de Lentejas con Chorizo - Otro platillo Español que nos regala sabores increibles pero sobretodo que es economico y muy facil la preparacion, teniendo los ingredientes es solo question de pocos minutos para tenerlo listo.

Siempre es bueno incorporar lentejas a la dieta y no solo por la nutricion que ofrecen sino por el buen sabor y lo flexibles que son para muchos platillos. Se pueden comer en sopa, ensaladas, guisados, se pueden preparar en frio o caliente y se pueden usar frescos o de frasco pero sobretodo son muy economicos y rendidores. Siempre me sorprende escuchar cuando las personas mencionan que no les gustan pues son ricas! 

Tambien, se encuentran versiones de paises alrededor del mundo todos con sus cualidades particulares, entre nuestros favoritos son estilo Griego, Mexicano y este Español. Este platillo se puede hacer para adaptarse a casi cualquier dieta cambiando ingredientes o añadiendo proteina y demas.

Ojala traten esta version para que se den cuenta lo sabroso que son las lentejas.... He aqui la receta:

Para preparar esto se necesita:  Receta para 4 o mas servicios dependiendo si se usa de plato principal con un buen pan o como acompañante:

• 250 g de Lentejas cocidas (valen en conserva)
• 1 Cebolla pequeña
• 2 dientes de Ajo
• 2 Zanahorias
• 1 Pimiento verde
• 2 Tomates
• 200 g Papas
• 200 g de Chorizo
• 2 hojas de Laurel
• 1 cucharada sopera de Pimentón dulce
• 2 cucharadas soperas de Aceite de oliva
• 1 cucharada de Vinagre de Jerez
• Sal marina
• Pimienta negra

Preparacion:

1. Si se usan lentejas de frasco o ya cocidas, se escurren las lentejas de su líquido de conserva para usar; si se usan secas sin cocer, se ponen en agua con 1 diente de ajo y un pedacito de cebolla y se cocen como por 15-20 minutos hasta que estan casi suavecitas, se terminaran de cocer con el resto de los ingredientes.

2. 
   

   Pelamos y picamos la cebolla y los dientes de ajo. Pelamos, lavamos y cortamos en rodajas las zanahorias. Pelamos, lavamos y troceamos las patatas. Retiramos el tallo y las semillas al pimiento y lo troceamos.

4. 
   

   Retiramos la piel al chorizo y lo cortamos en rodajas si se usa Chorizo Español. 

5. 
   

   Calentamos el aceite en una cazuela y sofreímos 5 minutos el ajo y la cebolla.

6. 
   

   Añadimos la zanahoria, la patata, las rodajas de chorizo, las hojas de laurel y el pimiento troceados, sazonamos con sal, pimentón y pimienta recién molida y cocinamos 5 minutos más.

7. 
   

   Incorporamos las lentejas escurridas y el vinagre, cubrimos de agua y cocemos a fuego bajo durante 15 minutos.

8. 
   

   Retiramos las hojas de laurel para servir.

9. 
   

   Y ya tenemos nuestras lentejas estofadas con chorizo listas para servir.

NOTA: Ahora, yo siempre hago cambios en todas las recetas dependiendo en lo que tengo disponible o como SIEMPRE SE PRUEBAN LAS RECETAS uno va tomando en cuenta el sabor y se pueden aumentar las cantidades o añadir nuevos ingredientes. En este caso tenia una chuletita pequeña de cerdo que me habia sobrado, cruda, y la inclui picadita junto con el ajo y cebolla; asi mismo encontre, dentro de los tesoros de mi refri pedacitos de pollo que los corte y los añadi tambien. No tenia chorizo Español sino Mexicano, lo añadi para sofreirse. Las especias fueron mas generosas que lo que muestra la receta pues segui mi paladar como de costumbre y nos gustan los sabores fuertes.

Entonces la moraleja es: Sobretodo, prueben, prueben, prueben.... no solo conoceran como responden los ingredientes sino estaran seguros que su platillo sera de SU gusto... 

Provecho!! 

Dijon Cream Sauce.- Sounds simple but tastes, oh so decadent...

 

Dijon Cream Sauce:  This simple sauce which comes together very quickly, can turn an everyday dish into something special. It tastes celebratory but easy enough for anyone to make.

Today I made it to go with some small white potatoes, cut in fourths, unpeeled which I had boiled for 10 minutes beforehand. Ten minutes later, while the steaks were cooking, the dinner came together....

To prepare this sauce / dish, you'll need:

3 Tbls Butter

1/2 Medium White Onion, cut finely - I like to use Shallots

1/4 - 1/2 cup White Wine

1 cup Heavy Cream

2 - 3 Tbls Dijon Mustard

1 - 2 Tbls Tarragon, I used dry

2 slices Emmentaler Cheese, cut in very fine strips (this can be optional)

Salt & Pepper to taste

In a pan over Medium Heat, melt the butter and add the onions, mix and allow to sweat until very tender but uncolored. Add the wine and let it reduce "au sec" which means to almost dry. Keyword here is "almost" ok?

Once only a couple of teaspoons of wine remain you can add the heavy cream, mix well. Whisk the sauce and bring it to a gentle simmer. Let it reduce by half which should take about 10 minutes. Once the sauce is thick enough to coat the back of a spoon, it's ready for the finishing touches.

Add the Dijon and the Tarragon but you can use any other herb you like, we happen to love Tarragon! Mix well, decide on the thickness of the sauce, add the cheese, add salt and pepper and you're done.

I hope you will try this sauce so you too can enjoy the subtle flavors.... It's lovely!

Authentic Turkish Dolma, these are Sweet Bell Pepper Dolmas, amazing!!

 Turkish Dolmas.- Maybe you're aware of the different types of "Dolmas" there are, from Stuffed Grape Leaves, Tomatoes and Sweet Red Bell Peppers and more.... These will be Sweet Bell Peppers today.

You'll see how the combination of spices come together to give a flavorful stuffing plus a sauce that will finish the dish. Comforting, wonderful flavors that your family will love!

I'm using ground beef for these but you're not limited to red meat, I love the Lamb Stuffed Grape Leaves, but any stuffing will be amazing, ground pork, chicken, cheese, vegetables....

To make this recipe you'll need:    This makes 20 stuffed peppers, if you want less then divide the ingredients:

20 Bell Peppers, any color

1 tsp salt

1 tsp sugar

FOR THE STUFFING:

200 g ground meat

1 large onion, grated

1 Tbl salt

5 Garlic cloves, grated

1/3 cup Tomato sauce

1 Tbl Red Pepper paste

4 tomatoes

1/2 tsp Cumin, ground

1/2 tsp Allspice, ground

1/2 tsp black pepper, ground

2 Tbl butter, softened

1/3 cup Olive Oil

12 sprigs of Parsley, finely chopped

12 sprigs Mint, finely chopped

1 1/4 cup rice

FOR THE SAUCE:

2 cups hot water

1 Tbl Butter, softened

1/3 cup Tomato puree

1 Tbl Tomato Paste (if you don't have any then double Tomato puree)

1 tsp salt

1/2 tsp black pepper

3 pinch sugar

3 Tbl Olive Oil

PREPARATION:

· Remove the stems of the bell peppers by pressing your thumb down gently and take out the extra seeds. Thus, you will have a perfect hole for stuffing. · Mix the sugar and salt and rub inside of the peppers with the mixture to explode the cells so that flavors of the stuffing mixture will get into the skin of the pepper. · Cut the sides of the tomatoes and set aside to use them as lids. Grate the rest of the tomatoes for stuffing mixture. · Soak the rice into water for 15 minutes. · Combine the minced meat with the onion, salt, garlic and knead it. · Add the tomato puree, pepper paste, grated tomatoes, olive oil, butter, black pepper, cumin, and allspice. · Then add the rice, parsley and fresh mint and mix until all the ingredients are combined. · To make the sauce, mix the hot water, butter, tomato puree, tomato paste, salt, black pepper, sugar, and olive oil in a beaker. · Add 200 ml sauce to stuffing mixture to make it juicier and tastier. · With a teaspoon fill each pepper with the stuffing. Make sure that you don’t overfill your peppers. Rice should have enough space to expand while it cooks. Close the peppers with the tomato lids. · After filling the peppers place them tightly into a large, shallow, and oven-safe pot. · Pour the tomato sauce on peppers, cover with the lid, and start to cook it on high heat until it boils. Then turn the heat on low and cook for 25 minutes. · After 25 minutes, take the lid and place the pot into the oven, a little higher than the middle rack. Bake at 200C (392F) on upper and lower heat with fan for 30 minutes until partially browned. Your great Turkish dolma is ready to dig in. I strongly recommend serving with yoghurt.

Enjoy this wonderful dish!!!

"Colache".- From the North of Mexico, more or less, a family favorite!

 

"Colache".-  It's supposed to be from the Noreast of Mexico but honestly I've seen it in a lot of places, one of those dishes that Grandma used to feed the kids.... I've never seen it in a restaurant but just in people's homes. Not in mine but I saw it at a Pot-Luck once and decided to make my own. There are many variations due to region, budget, weather, etc. This is the recipe my kids grew up with and holds fond memories for us....

I have to mention that when living in the US, the Zucchinni is dark green and slender and much more bitter than the tender "calabacita" in Mexico and so tasty. I tried everything to get rid of the bitterness of the Zucchinni but it only lessened a small bit, so try and get young and tender ones, ok? I've enclosed pictures of both, ok? You might need to go to a Mexican or Latin Market... First is Zucchinni, Second Calabacita....

Also called "Colichi" or "Calabacitas a la Mexicana" or "Guisado de Calabacita Tierna"....

To make it I used:

2 Tbl Butter, I always use Salted but that's just me

1/2 White Onion, chopped in small pieces

1/2 - 1 cup corn kernels, you can use frozen

1 tsp Dill, dried

Salt and Pepper, fresh ground

1 - 2 pinch Chile de Arbol Powder, I use a very hot Indian one we love

2  Calabacitas, cut in half lengthwise then sliced across

2  Roma Tomatoes, chopped, but you can use any kind you like

2 - 3 Garlic cloves, chopped fine

1/3 cup melting cheese, grated, your choice, we've used them all

1 Tbl Cilantro leaves, chopped

In a pan put the butter and once melted add the onion and stir fry until tender. Add the corn, the salt and pepper plus the chile (if you're using) and cook them together for 2 - 3 minutes

Now add the Calabacitas and allow to cook and soften for another 2 - 3 minutes. You can cover the pan if you like but just briefly

Once they've softened some, add the tomato and dill and mix everything together. Taste to check that your seasonings are good.

If you like the flavors you can add the cheese evenly over top, turn off the heat and allow the cheese to melt, once melted add the Cilantro and allow everything to rest for about 5 minutes before serving.

NOTE:    This is the basic, yet a very complete version, but I'm sure you can see how many things you could be adding, right? Vegetarian, Main Dish or Side Dish, be flexible and create your own version.

I have added Roasted Poblano Chile Strips, Red, Yellow or Green Bell Peppers, Caramelized Onions, Leeks, cooked potatoes, Carrots, Peas.... you get the idea

I hope you like this very simple dish, we love it!

BRIOCHE .- Easy recipe for amazing bread at home! Pretty foolproof too!

***
BRIOCHE.- A lovely egg bread with a toasted top, smooth and melts in your mouth. Ever have Brioche French Toast?...

Here is a very simple procedure to make a Brioche Loaf at home:

Ingredients you will need:

A stand-mixer with a dough hook. By hand is a long process.

A loaf pan

Parchment Paper

250 g of all purpose flour

25 g sugar

1 tsp of salt

3.5 g of dry yeast

3 - 4 whole eggs (3 if they're large / 4 small)

200 g butter room temperature

1 extra egg

HOW-TO:

1-    Put all dry ingredients into the bowl of your stand mixer with a dough hook. Flour, sugar, salt, yeast. Mix it up well so its evenly combined. Put the bowl of the mixer into the machine and turn on at medium speed to get the flour ready. 

2-    You will be adding the eggs -one at a time- allow to mix before adding another one. Keep the mixer working. It takes about 5-6 minutes for all the eggs to combine and make a pretty elastic dough.

3-     Notice when the dough changes texture, not as wet, elastic and doesn't stick to the bowl as much and slides off the dough hook. THIS IS THE TIME TO ADD THE BUTTER. A little at a time, just like the eggs, you add some and wait for it to be incorporated into the dough, then you add a little more....

4-    Be patient with the butter, it can take 20 minutes! The dough no longer sticks, from the dough hook or the bowl.  Put all the dough into a glass bowl to do the first rise, cover with plastic wrap and place in a warm spot in the kitchen, 1 1/5 hr or double the volume, sometimes 2 hours.

5-    Once it's risen, put some flour onto your work table and put the dough over it. You need to work the dough to absorb the flour and stop being sticky. You need to deflate the dough and then place it back in the bowl. This time the second rise will be 1 hr 15 minutes in the REFRIGERATOR. 

6-    Now prepare your loaf pan by using a spray or butter. Over this cut a piece of parchment paper fitted to the mold to prevent any sticking. Believe me you want to do this!  

7-    Once the second rise is done, put some flour on the work table and place the dough there. Work the

dough so it's even and shape it to your liking. I've seen 3 large balls, or a long piece covering the mold.

8-    You will need to rest the dough before baking. You can wait until it doubles its volume or about 30 minutes is good.  Be sure to pre-heat your oven to 180 C or 350 F so it will be ready when you are.

9-    Get your extra egg in a dish, your food brush and beat the eggs until even color. Dip the brush into the egg and use it to paint over the entire top of the loaf. Cover it well.

10-  Place the loaf into the oven for 25 minutes but watch it around the 20 minute mark. Once it's nice and golden, you'll know it's time to take it out of the oven. Enjoy!!

I have been wanting to make Brioche, since sometimes there is none at the Bakery, thought i'd give it a go, and here you are. It's a simple recipe, just follow the steps, it's worth it. The bread is lovely, light and airy, a sweet butter egg flavor and I can see making more to make Brioche French Toast or our ever favorite for the holidays, Brioche Bread Pudding!!!

Green Goddess Dressing.- An old time ingredient that shouldn't be forgotten, so tasty!!

 I remember Green Goddess Dressing while I was living in New York a long time ago but since then not much yet I just had a salad and it reminded me how good it is and saw no reason to forget about it. If you try it, you too while agree with me. Tangy, creamy and lovely!

I wanted to make a salad, but not just our regular Caesar Salad which we love but something else just for a flavor change and I found a mention to this dressing from an old Chef and decided to make it since I had all the ingredients, and you know what? It's fabulous!

This is what I made: A Bacon, Lettuce and Tomato Salad with some extra things I had in the refrigerator, it was perfect.

Ingredients:

Iceberg Lettuce, cut in strips

Baby Romaine Lettuce, cut in strips

1/3 cup Cilantro Leaves, chopped

2 Tomatoes, without seeds, cut into small squares

6 Strips of Bacon, cooked and torn into bite size pieces

1/2 cup or more of shredded or strips of cheese, your choice, I had Gouda

2 Eggs, hard boiled, peeled and cut in half

Salt and Pepper as needed, or not

Green Goddess Dressing:

1 Large Avocado, ripe

1/2 cup Cilantro Leaves

1/4 cup Olive oil, I had Leek Oil from frying some leeks

3 Tbsp Mayonnaise, either home made or Avocado Mayo, your choice

2 Tbsp Lemon juice, fresh only

1 Tbsp White Wine Vinegar

1 Garlic Clove, large, peeled, smashed with your palm

Salt and Pepper to taste

Water if needed to give you the texture you like

NOTE: You can also add shredded chicken, beef or anything you have, other types of cheese, Cherry or Grape Tomatoes cut in half, Avocado slices, Black Olives or get creative.

Ingredients for the Dressing:

Place all ingredients for the dressing in a blender or similar and process until smooth. Insure it's not too thick and add a little water at a time so it's smooth and pourable.

Once the salad ingredients are ready on plates or bowl, finish with the Salad Dressing and serve. Enjoy!

CAUSA PERUANA DE ATUN.- Un platillo frio con mucho sabor!....

CAUSA PERUANA DE ATUN.-  Se considera que este platillo es de origen Precolombino y muy querido por el pais de Peru.

Se prepara con papa amarilla pero realmente se puede preparar con cualquier clase de papa, se requiere una textura suave, se amasa con el aji. Durante el Virreinato, entre siglos XVI y XIX, se le agreo el limon que venia de Asia y que hasta tiempos presentes aun se aplica.

Un platillo de variados sabores que armonizan entre si, es perfecto para el verano, para un dia de campo, como plato saludable, para reuniones y grupos grandes pues se puede preparar de antemano  tenerlo listo cuando se necesite. Tiene varios pasos y puede ser un poco tardado, pero si se quiere hacer mas liviana la tarea, cada paso se puede preparar por su propia vez solo dejar el ensamble para el dia deseado.

He visto este platillo hecho igual pero cambiando el atun por: Pollo, Salmon, Cangrejo, Camarones, Pavo, vegetarianas  y veganas. Tambien tomando ventaja de la variedad de papas del Peru, se usan papas moradas, blancas  demas.... Rellena tu Causa con los ingredientes que mas te gustan....

Los ingredientes para este plato son:

1 - 2 Kilos de papas. Como Papa Dorada o Blanca
4 - 5 Chiles Manzanos
1 Chile Morron color naranja
Sal y pimienta al gusto
5 - 6 Limones Persas o limon sin semilla, esprimidos en jugo
2 latas grandes de atun, sin el liquido
1/3 taza de mayonesa
2 Tblsp de Cebollin, picado finamente
3 - 4 Aguacates, en rebanada delgada o hecho guacamole
4 Huevos duros cortados en cuartos a lo largo (opcional)
Hojas de lechuga, para una cama para presentacion puesta en una charola donde se
pondra la Causa  servir (opcional)

Preparacion:

1- Las papas se ponen en agua a cocer hasta que esten tiernas cuando se prueban con un cuchillo. Una vez cocidas se enfrian y se pelan. Se haran un pure ya sea con un procesador o tamizadas. Se reservan.

2- Se rostizan los chiles, ya sea sobre las hornillas de la estufa o en el horno hasta que estan basmtante quemadas (la piel) y se puedan enfriar, pelar, devenar y cortar en tiras. Se ponen en el vaso de la licuadora o de la batidora de inmersion y se convierte en un pure fino. Se le agrega sal.

3- En el recipiente de la procesadora o batidora se ponen las papas (se puede hacer la mitad primero) y se le agrega la mitad del pure de chiles y bastante jugo de limon y sal. Se prueba para que quede a su gusto. Se reserva.

4- En un recipiente se pone el atun, mayonesa, jugo de limon al gusto y se mezcla bien. Cuando el gusto este bien se le ponen los cebollines y se integran. Se reserva.

5- Los aguacates se ponen en un recipiente, se le puede poner mayonesa, sal y pimienta y jugo de limon mas el cilantro y se hace el guacamole. Se le puede poner chile picado si eso es su gusto. Se reserva.

En un molde redondo o rectangular, preferiblemente del tipo que el fondo es removible (para remover con mas facilidad y servir) como los que se usan para pasteles, se puede cubrir con "film" de plastico, de nuevo para remover facilmente para servir,

Se dividen las papas por la mitad. La primera mitad se extiende por el fondo del molde, llegando bien a todos lados como de un grosor de 1/4" a 1/2"  quede lo mas parejo e igual.

Ahora se le pone el atun preparado, extendiendo de la misma manera que las papas para crear otra tanda y quede parejo e igual. Se usa todo el atun.

La siguiente tanda se hara con el guacamole o rebanadas de aguacate (para rebanadas hay que ponerle algo de jugo de limon para evitar que se ponga oscuro y un poco de sal y pimienta) y de nuevo se extiende todo el guacamole para que cubra toda la superficie del molde, o sea otra tanda.

La ultima tanda que terminara el plato sera la ultima mitad de papas que se reservaron. Se extiende de nuevo muy bien y esto terminara el molde.

Se cubre el molde con plastico y se pone dentro del refrigerador para que solidifique y asi poderlo servir. Enfriar de 1 a 3 horas. NOTA: Se pueden usar aros de acero individuales haciendo las tandas normales y servir a cada persona.

Para servir se puede poner la Causa en una charola con hojas de lechuga abajo y la Causa sobre pero es opcional

Antes de servir se puede decorar la superficie de la "Causa" con lineas de mayonesa o Aioli, aceitunas negras o verdes, tiritas de Chile Morron Rojo, hojitas de Perejil o Cilantro, Cebollin y los huevos duros si se van a usar.

Espero que se den la oportunidad de probar este platillo tan rico que a todos gusta. Provecho!

Thai Spicy Basil Fried Rice.- One of my all time favorite dishes that brings me good memories and super flavor!!!

 Thai Spicy Basil Fried Rice.- This dish not only brings me wonderful memories but the flavor is so amazing that it's become one of my family's favorite too. Very easy to make, fast to prepare and brings a lot of flavor. 

Another thing I love about this dish is that it can be made with any type of protein you like or you can make it without animal protein, you can add veggies or change them around, plus you can take advantage of delivery white rice, that dry white rice that most people toss but for this is just perfect. I usually make plain white rice, leave it uncovered in the kitchen so it gets cold so you can use it later in the day, if it's dry it's fine. You will add flavors and sauce later and you will be amazed.

Here is what you'll need to prepare it:        

3 Tbl Oyster Sauce

2 Tbl Fish Sauce

2-3 Tbl sugar (more or less according to your taste)

1/4 - 1/2 cups oil (can be vegetable, peanut or sesame)

4 cups dry white rice

6 Cloves Garlic, crushed or press

2-3 Serrano Peppers, seeded and cut into fine strips (depends on heat level)

* Proteins: Cup of shredded chicken, pork, steak, shrimp, fish, tofu, etc. It's best if you cook these beforehand or use leftovers. You can also do without.

1 Red Bell Pepper, seeded and cut into thin slices (or green or yellow, your choice)

1 small Onion, thinly sliced (I like Green Onions, white and green parts separate)

1-2 cups Basil Leaves, cut in Chiffonnade, thin strips

1/2 Cucumber, peeled and sliced in small batons

1/4 cup Cilantro Sprigs

1-    Whisk together the Oyster Sauce, Fish Sauce and Sugar and reserve

2-    Over medium-high heat, heat the oil in a wok / cast iron / large pan until the oil begins to smoke.

3-    Add the garlic, Serrano Peppers, stirring quickly. Then add the protein you've chosen, onion, red bell pepper and the Oyster Sauce mixture and mix well. 

4-    Turn the heat to high and add the rice. Stir quickly so the rice breaks up and gets covered by the sauce and everything is well blended. Break up any rice that has stuck together with the back of a spoon. Keep tossing the rice and ingredients to heat really well and combine. 

5-    Remove from the heat and add the Basil Leaves. Garnish with the cucumber and cilantro for serving.

Wiener Schnitzel, a traditional dish from Austria.... The complete meal

 Weiner Schnitzel a very well know dish served in many cities in and around Austria and each country has their own versions. My favorite are the ones from Vienna so this is what I will show you. It's one of my family's favorites and we have it often and even though we live in Mexico, at the moment and we have what's called "Milanesa" we like the Vienna version much better. We like our version too but this one is excellent.

Schnitzel can be made with almost any type of meat, I've seen it with Venison, Pork, Beef, Chicken, Turkey, depending on your area and what's available. We've always preferred Pork. It's also made with a technique particular to Vienna called "souffleing" in order to create air pockets between the meat and the breading which I love. This is my preferred method and it's great. You need hot oil, I've also used lard once the meat is breaded in the traditional flour, egg, bread crumbs, not left for a long time but fried at once. You slip the meat into the oil and begin moving the pan front and back, lifting the pan handle slightly so the oil comes over the meat and this will puff it up. Once it begins to turn golden you can turn it over and finish cooking. You might need to practice the technique until you perfect it, it's worth it.

A traditional meal of Schnitzel is served with Austrian Potato Salad made with waxy potatoes, a flavorful Tomato Salad and a Cucumber Salad and finished with a big spoonful of Loganberry Preserves, fresh lemon slices for the meat and some fried Parsley as a garnish.

Some versions can be served with sauce, such as Mushroom Gravy or Cream Gravy but I haven't seen it in Vienna, maybe Germany or other countries surrounding Austria.

If your escalopes aren't thin, you will need a meat tenderizer or mallet to pound the meat between two plastic sheets or zip lock bag, put a little oil on the meat so it won't stick.

To prepare this dinner you will need:     

 4 Pork Escalopes

Salt and White Pepper to taste

1-2 cups All Purpose Flour, in a plate for dredging

2 eggs, in a plate for dredging, beaten

2 cups of dried bread crumbs, homemade or purchased

Oil or Lard, enough for about 2 cm in the pan. I use a cast-iron pan

Sliced fresh lemons

Loganberry Preserves or you can use Cranberry

500 g Small Waxy Potatoes cut in fourths, cook in boiling salted water. Add 1/4 cup finelly minced onion, fresh herbs, salt and pepper, White Wine Vinegar, pinch of sugar, toss well

500 g Grape Tomatoes, cut in half in a bowl tossed with White Wine Vinegar, salt and pepper and fresh herbs like dill and basil

1-2 Cucumber, peeled, cut in half lengthwise and sliced thin with 1/3 cup Plain Yogurt, White Wine Vinegar, salt and pepper, minced dill, pinch of sugar.

I hope you will try making this dinner as it is truly tasty and not hard to make, it's worth presenting it to your family and friends. Enjoy!!

Mediterranean Farro Salad with Lemonade Dressing: Lovely, Healthy and Bursting with Flavor!!

 Mediterranean Farro Salad with Lemonade Dressing: Not only super flavorful and flexible but nutritious and fun. You can change the ingredients to have the ones your family prefers, the dressing can be used for many other dishes. We first had something like this at our favorite Asian Restaurant in Las Vegas! You can tailor it to any dietary system too, vegan, vegetarian, etc.

You will need:                                

1 cup Farro

4 cups salted and boiling water

1 cup Arugula or other greens

2/3 cup Cherry Tomatoes, cut in half

1 cup cucumber, sliced

2/3 cup chickpeas, cooked and peeled

1/2 cup Sicilian Olives, pitted and sliced

1/3 cup red onions or scallions, minced

1 can artichokes, cut in quarters

2/3 cup fresh herbs, mint/parsley/basil, finely minced

Lemonade Dressing:

1 clove garlic, minced

1 tsp Honey & Mustard or Honey Mustard

1 cup Lemonade, sweetened or purchased

2 Tbls Basil, minced

1/2 lemon, juice only

1/2 cup Olive Oil

1/4 Salt or to taste

1-    Cook the farro in the boiling water until soft and chewy. Can take up to 45-50 minutes, don't overcook and let it become mushy. Drain and place in a salad bowl.

2-    Make the Lemonade Dressing. Place all ingredients in a glass contained or jar, close and shake to incorporate well.

3-    Pour about 1/4 cup of the dressing over the cooked farro before adding the salad ingredients to flavor the farro

4-    Add the salad ingredients to the bowl and toss well, then add more dressing and toss once more.

5-    Serve the salad and enjoy!!

PERUVIAN STYLE POTATOES WITH MANZANO CHILES!!!

PERUVIAN STYLE POTATOES WITH MANZANO CHILES.-

If you are familiar with Peruvian Cuisine than you are familiar with this style of potato preparation, i.e: Causa Peruana, but if you want a different spin on your mashed potatoes, you might appreciate this one.

You'll need:

1 - 4 White Potatoes
2 - 4 Chiles Manzanos
1 cup Chicken Stock
4 - 6 Talespoons Butter
Salt and Pepper to taste
1 - 3 Teaspoons Turmeric
1 - 2 Lemons, juiced

In a pot, placed clean potatoes and cover with water with 1 -3 teaspoons salt. Bring the water to a boil, then lower the heat to a gentle boil, cover and cook the potatoes until the are tender when you insert a knife. Allow the potatoes to cool a little so you can easily remove the peel. Slice in thin slices,

While the potatoes cook, place the Manzano Chiles in a pan, over high heat with a little oil and allow them to get charred. You can also char them in the oven, rubber all over with oil, or directly over a flame. Once all charred, place in a plastic bag and allow to steam to make peeling easier. Once cooled, peeled them, cut in half and remove the seeds and veins. You might want to wear gloves in case you are sensitive to chiles on your hands.

Once the chiles are cleaned, sliced them in strips and place either in a blender or in the blender cup of an immersion blender. Add about 1/4 cup chicken stock, salt & pepper and blend until very smooth.

Place the sliced potatoes in a food processor or run through a potato ricer to get a smooth paste. Taste the chile manzano puree, carefully, to gauge how spicy it turned out (Chile Manzano can go from mild to very hot) and add the chicken stock and turmeric while everything gets incorporated and smooth. Add half the butter and mix.

Place the potatoes in a pot over medium-low heat and add the rest of the butter, once melted and hot, add the potato mixture and heat and insure it's very smooth. Adjust seasonings and add the lemon juice, mix and reserve until ready to serve. Cover and turn off the heat,

NOTE: This way you can adjust the spice of the potatoes to your taste, add more salt and pepper or even more lemon juice and turmeric as well.  Enjoy!