11.10.2014

Beet Hash with Eggs + "One Pot" Cookbook Giveaway


"A new ingredient can transform a familiar recipe. Beets bring sweetness and rosy color to meet-free hash. The hearty dish would be welcome on a brunch or dinner table" - Martha Stewart.  

And welcomed this dish was on my table, yesterday for brunch. I am a beet lover and thankfully so is my family so when I was reading through Martha Stewart's new cookbook "One Pot" and found this recipe, I knew I would be making it soon. 
If you by now don't know about this book, let me tell you, it's great. It has 120+ recipes easy to put together, comfort and healthy food with minimal clean up is what this book offers. You'll find things like Provençal vegetable tian or skillet macaroni and cheese. One pot desserts are also in this book, try the skillet chocolate-chip cookie or the fruit skillet cake, both really good. Another favorite is her baked blackberry custard, who wouldn't want that? 


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10.21.2014

Getting Ready for Thanksgiving?

A side dish of oven-roasted vegetables is a must in our Thanksgiving table. I know, I’m pretty early on this post but I really wanted to share this in advance so that you try it and fall in love with it. Of course, this is not exclusive to Thanksgiving. This side dish would beautifully complement your dinner any day. Butternut squash, sweet potatoes and potatoes came together to create this simple but flavorful dish. Humble caramelized onions shine with these vegetables, adding extra sweetness. Tangy tahini sauce cuts through the sweetness, creating a nice balance. Toasted almonds, of course, provide the crunch and fresh herbs brighten the whole thing. All under one hour? Yes please! 

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10.06.2014

Last Garden Tomatoes + Homemade Ricotta

Is anybody else sad about saying bye to Summer fruit and veggies? God knows I love Fall but I’ll miss Summer produce really bad, especially tomatoes. Last weekend, we harvested the last tomatoes from our garden and I decided to make a warm ricotta, tomatoes and herb salad. As you might have guessed by now, I made the ricotta. If you never have made ricotta before, let me tell you, it’s one of the easiest cheeses to make and nothing beats homemade, and it’s even better if you can get fresh farm milk. 
There is something amazing about combining these flavors, the sweetness of the tomatoes and the warmth of the ricotta, sets the mood for an incredible dinner to come. I also sprinkled it with herbs also from our garden, mint, oregano and basil which enhances the flavor even more. A drizzle of a good olive oil and crusty bread perfectly complements this salad. I know everybody moved on to apple pies and butternut squash soups but, this is a great salad to properly bid farewell to Summer.  


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9.25.2014

Martha Stewart, Apple Cider and Recipe Cards

This week I was invited to the launch party of Martha Stewart’s newest cookbook, One Pot. I had the opportunity to meet her and even take a “selfie” with her. What’s that? the selfie is blurry? Well, that’s because I was shaking! I had MARTHA STEWART right next to me!  I also had the chance to talk to her a little bit and gave her a set of my new collection of recipe cards I illustrated to which she said “Oh they are so beautiful, thank you”. That made my day people. I am happy to announce that they are now available on my SHOP!

You can find these recipe cards HERE


Today’s recipe is just delightful. Nothing says Fall more than a cup of hot spiced apple cider, don’t you think? Last weekend we went apple picking at Lawrence Farms Orchards and of course I came back home with a bag of juice apples. Armed with spices and good apples, I pulled out the biggest pot I own and made a batch of cider. This recipe is simple to put together and so good, the spices not only perfume the cider but elevates the flavor and enhances this recipe. I hope you give it a try! 


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9.09.2014

Cucumber Water


This is an exciting week for my son Lucas, he started pre-K, yup, he is officially a big boy. He has been in school since he was 20 months old but I’ve always been with him during class, this is the first time on his own. I knew this day would come, despite that, it was hard to just hand him over to someone I met once. I teared up, I won’t lie but seeing him so happy and excited to start a new journey, made it a bit easier. 
Moving on to today’s recipe, I wanted to post here this cucumber water recipe I made for this Summer’s issue (which you can buy a printed copy HERE). I was thinking it was hiding inside the magazine when this should be in everyones repertoire. It’s very refreshing and simple to prepare so take advantage of it in these last days of Summer we have left. 



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8.27.2014

Yummy Supper Book Giveaway!

I’ve been ask many times what’s my favorite part of blogging? There are a few answers to that but without a doubt one of my favorite parts is the connection I make with people. Today, I’m very excited to share this book written by the super talented Erin Scott from Yummy Supper. I’ve been following Erin for quite some time and I always enjoy her stories, honest recipes and her beautiful photography, all reflected on her book. 

Yummy Supper is a book filled with great recipes your whole family can enjoy. Living with celiac disease, Erin has developed many gluten free recipes. In her book, she has very useful tips for those who are starting or already live a gluten-free life. Also, a comprehensive list of items she keeps on her pantry, including brands she trusts. 
I already made a few recipes from her book, a beautiful pistachio pesto, steamed mussels and most recently, ruby red grapefruit fizz. The next on my list is a recipes she has for bourbon-braised short ribs, they look divine! Are you hungry yet? HERE is a link to more information on where to get this must-have book!! 

We are giving away to one lucky winner a copy of Erin Scott’s Yummy Supper 100 Fresh Luscious & Honest Recipes from a {Gluten Free} Omnivore. All you have to do is to leave a comment below. The winner will be announced on Wednesday, September 3. Good luck!

CONTEST CLOSED

Winner Announced!

Congratulations Kate @ Babaganosh.org


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7.28.2014

"Latin Summer" Magazine

Ceviche and Plantain Chips 

It’s finally here, the Summer magazine I’ve been working on is ready! I always get really excited when I make a magazine because I put a lot of thought and work into it and all I want is for you to see it. This issue is themed “Latin Summer.” I basically gathered some of my favorite latin recipes I love to make over the Summer. You will find things like ceviche, mojitos, cucumber water and corn tacos, all perfect for a casual dinner or a gathering over the weekend. I hope you like it as much as I do! By the way, I’m already working on Fall’s :). 

Corn Tacos with Poblano Peppers

Roasted Chicken with Salsa Verde

You can also buy a printed copy HERE





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7.16.2014

Basic Tomato Sauce

A long overdue post, my recipe for basic tomato sauce. A good tomato sauce recipe, it’s pretty essential to have on hand as the amount of dishes you can make with it are endless. I wait all year to make this sauce because as you know, tomatoes are sweet and juicy at this time of the year so I need to stock up not only for now but for a few months after.
This recipe calls for 8 pounds of tomatoes, and that’s not even the largest batch I’ve done. I’m completely obsess with this sauce because it’s so versatile, you can spice it up, use it in soups, pasta is the obvious of course, baked eggs, anyway, you get my point. Of course, you can make half of the recipe or If you are a fan of canning, this is a delicious excuse. Ok, less blah, blah, blah and more recipe, enjoy! 


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7.09.2014

Sweet Corn Cakes


Have you been abusing corn lately?  I have. Grilled, boiled, salads and my recent obsession, sweet corn cakes, I’ve been eating corn like it’s going out of business. How can I not? They are so sweet at this time of the year. In Honduras when it’s corn season, you’ll find so many amazing recipes. Corn is used in many “unusual” ways like “atol de elote”  which is a warm drink made out of sweet corn puree, milk and cinnamon. Oh, so perfect for those cold days. Of course, the traditional tamales are a must as well as  the sweet corn cakes. 
This versatile corn cakes, makes incredible brunch recipes. This recipe I made today is a combination of Honduran corn cakes and a dish from Mexico called huaraches which has a fried masa base with different toppings. Chorizo is a common topping on Mexican huaraches, it’s delicious but I’ve replace that for sauté mushrooms. I love the flavor combination on this dish, the beans and mushrooms against the sweetness of the corn, it’s a fantastic combo. Also, a fried egg on top of these sweet corn cakes is never a bad idea. Try this recipe, make it for a Sunday brunch along with a few cocktail, trust me, it won’t disappoint! 


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7.01.2014

Coconut Burnt Caramel Ice Cream - Dairy Free


Creamy, really creamy. Chunky and sweet with a burst of coconut. This is what I like to call an ice cream with an attitude. My favorite part is… the whole thing. The flavor of coconut mingling with the burnt taste of the caramel makes so much sense. There is not one thing  I don’t like about this ice cream, truly the perfect scoop. 

There is nothing subtle about this ice cream, the flavors are bold but not overwhelming and if you like texture in your ice cream, this is the recipe for you. On a different note, I’m excited to tell you that I’ve been working on another magazine, filled with Latin, Summery recipes! It’s looking great and I’m almost done, I can’t wait to share it with you!! In the mean time, here is this must-try recipe! 


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6.12.2014

Red Cabbage, Carrots, Celery and Toasted Cumin Salad

Crisp, light and flavorful, that is how I describe this salad. I love to make cabbage salad because I very much enjoy its crunchy texture, also, it stays crunchy even after 2 days in the fridge which makes it a great salad to make ahead of time. Very simple to put together, it’s hardly a recipe. The variations on it are endless, I sometimes add raw beets or shaved fennel instead of celery. Nuts and herbs are also a great addition. With that being said, there is something I love about the combination of these three vegetables, specially the celery. It completely brightens the salad and gives it a nice almost refreshing aftertaste. Also, the toasted cumin perfumes everything so nicely, it just leaves you wanting more. This is a good recipe to have, specially if you like to grill, this salad pairs well with both meat and fish. 


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5.29.2014

Strawberry Popsicles

I wait all year long for berries, rhubarb and all the good staff that comes with Spring. I love to go around the web and check out all the creative recipes my fellow bloggers come up with, inspired by the season like these strawberry S’mores bites, this raspberry tart or this hibiscus strawberry rhubarb iced tea. All three recipes look great.
Sometimes I feel that some recipes don’t need explanation. This strawberry popsicle recipe speaks by itself. No need to tell you how good it is or how easy it is to make. Besides, what can go wrong with fresh strawberries and orange juice, frozen on a stick?. See for yourself, it won’t disappoint! 


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5.20.2014

Maple and Apricot Frozen Yogurt


Yes, I went there, I pulled my ice cream maker out of the shadows and put it to work. The truth is, after this long and cruel Winter, I didn't think I would be eating anything out of an ice cream maker any time soon but, who can resist the temptation of frozen yogurt? Better yet, who can resist the temptation of apricot frozen yogurt, sweetened with maple syrup? I clearly couldn't and I'm here to tempt you. 


Creamy and refreshing, this recipe promises to cool you off during the coming Summer days. I might be thinking way ahead but hey, how is a scoop of frozen yogurt a problem these days?. Frozen yogurt is really simple to make and you can adjust this recipe to experiment with different fruits and take advantage of what Spring has to offer. 

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5.06.2014

Homemade Conchas


This “pan dulce” (sweet bread) is called “conchas” in Mexico or “semitas” in Honduras, I won't be surprised to find more names out there for it. Growing up, this was a classic treat to go with our coffee,  I remember a little bakery by my house that use to sell this fresh, out of the oven. The line of customers trying to get a few pieces was endless. 


I haven’t found a good concha around here but that’s ok because I have a good recipe. They are not hard to make but they do take their time to rise properly so, patience is on the ingredient list. They are not as sweet as they may seem. In a way, conchas remind me of a brioche although less buttery. The sweet part comes from the topping which is a mixture of flour, sugar and vegetable shortening or butter. By the way, this topping makes a fantastic base for a crisp, I have experimented with a few fruits already, it comes out really good. I'm working on a recipe with this topping, I'm hoping to post it soon, in the meantime enjoy this one! 


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4.30.2014

Condensed Milk Iced Coffee


I'm excited about this recipe, yes, an iced coffee recipe. Here is the story, I used to work in a Spanish specialty store where they sold a coffee called Cafe Bombon. It's essentially a shot of a strong espresso or coffee sweetened with condensed milk. I’m not sure which area of Spain it’s from but this coffee is such a treat, you must order it if you come across it. 


Ever since I discovered Cafe Bombon, my iced coffee have never been the same. I use strong espresso and while it’s still hot, I add the condensed milk which melts right in, I then add cardamom seeds for an extra layer of flavor, once it’s cool, whole milk is added. It’s really creamy and the cardamom perfumes the coffee beautifully, It is by far my favorite iced coffee. 


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4.21.2014

Shortbread Cookies


Don’t you love a good treat to go with your afternoon cup of coffee or tea? Well, if you’re still in search for that perfect treat, I have good news, I’m sharing this must-try recipe: Shortbread cookies. I actually made this batch for our Easter brunch, I made them the day before but it can be done a few days ahead or even weeks since they freeze well. They are great for gatherings, the perfect end to a good meal.


These cookies are buttery and crumbly with just the right amount of sweetness. They have lots of lemon zest which brightens them up. This is a great basic shortbread recipe that can be flavored with so many things like lavender, spices such as cardamon (which I do a lot). You can also dip them in chocolate, because let’s face it,  chocolate makes everything that much better, don’t you agree? 


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4.16.2014

Chocolate Swirl Meringues


Planning Luca’s birthday party has been keeping me very busy these past few weeks. Thankfully it’s over. The reason for this is, I take on the task of making everything myself, from designing the invitations to making the piñata and of course, making the food and sweets all from scratch. I love to do all of these, don't get me wrong, it’s just tiring. 


For the food, I made falafel sandwiches. I know, very unusual for a birthday party but they were quite a hit. I also made a few salads and simple sandwiches, chicken and tuna. His cake was THIS chocolate cake which is his favorite. I also made other treats, including these chocolate swirl meringues. I can't begin to tell you how good these were. They are light and airy with a chewy center and a crisp exterior. They simply melt in your mouth. The chocolate was just an extra bonus to this sweet treat, they made all the kids very happy. 


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4.10.2014

Pickled Cauliflower and Jalapeño


A quick update to post this pickled cauliflower and jalapeño recipe. I love to use this technique to preserve my favorite seasonal vegetables. I'm actually kind of late for this post which I did a while ago but, I figured, it’s never too late to share a good recipe. It’s really easy to put together and the end result is amazing, crunchy and slightly spicy cauliflower. Of course, the intensity of the heat can be elevated by adding more jalapeños. For this recipe, I only used one and I also added a few spices and lemon zest for a citrus note. Enjoy this recipe and next week I'm coming back with a chocolate swirl meringues I made for my son’s birthday and also, a piñata tutorial. Yes, you read well, I said piñata!! 


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3.24.2014

Tres Leches Cake

Tres leches is a cake I never get tired of. How could I? It has everything I look for, on a comfort dessert. As you may know, this cake is very popular in Latin America, it’s a cake you will often find in birthday parties or any celebration really. It must be made in advance, letting it rest preferably overnight, to give the cake time to really soak up the tres leches (three milks). 
This recipe is the most basic and simple.There are lots of different ways to make this cake, anything from fruit fillings to 4 leches (the addition of dulce de leche). The 4 leches is quite interesting, basically you make two or three layers, pour some tres leches mixture on a layer then, spread some dulce de leche. Repeat the process then pour the remaining milk mixture all over the cake. 
I love 4 leches but it’s on the sweeter side which is why you can only have a little piece but, oh boy, what a little piece of heaven that is. There are different toppings too, some people like whipped cream, some like meringue (in Central America, most people use meringue for tres leches). Finally, it’s all topped with whatever fruit you like or simply sprinkled with cinnamon. Here is my recipe, use it, abuse it, add your own twist, enjoy! 

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