Thursday, December 19, 2013

Appreciation for profession!

So as May comes to an end I sit back and remember how special it is to let those around know how admirable it is what they do for a living. There is no such thing as a bad job, only blind people who do not appreciate what they have. When I was forced to leave my passion for food career and jump into nursing I thought I would die...and I think deep down inside, my soul did. Almost 5 years later I can say that being a nurse has taught me many things. I get to help people heal and overcome very difficult moments which is just simply amazing and self gratifying. Do I think I will do this forever? Perhaps not but for right now it is what I am meant to do.

Therefore, not only is it nice to have a whole week celebrating nurses during this month, but all careers should be appreciated. Teachers, firefighters, environmental staff, cooks, secretaries etc... We all work hard and deserve to be recognize for what we do. So next time you are out with your friends simply tell them how much you appreciate what they do- because in a way they too are helping someone in need.




Here is my version of a yummy chicken recipe that I got from Kraft foods. Make sure you do NOT skip a step otherwise it may come just blah! ha ha..feel free to make your version.

Chicken and Potatoes

What you need:
1/4 C Classic ranch dressing
6 Skinless chicken thighs with bone
4 Bacon slices chopped
1 1/2 Lb Small red skin potatoes, washed, cut in half or quartered
1 Small chopped yellow onion
1 C (or more) of 3 cheese blend, shredded
1/2 C cream cheese, soft
2 Tbsp of chopped parsley
1 C Mild or spicy salsa



How to make:

Place chicken in a container and pour dressing over it. Let it marinade in fridge for 30 minutes turning it half way through. 
In a large pan cook the bacon until crispy. Set aside on paper towels to get rid of excess grease. To that same pan (with the bacon grease) add the onions and allow to cook for a minute, then add the potatoes and brown for about 5 minutes. Take the potatoes out and set aside. If you have little grease left over or none add a tbsp of evoo, and sear the chicken thighs quickly. Do this by placing them on high heat for 2-3 minutes on each side and set them aside.
In an oven proof baking dish (13x9 inch), place the potatoes, then the chicken on top of them. Place in a preheated oven (350 degrees Fahrenheit). Allow to bake for 1 hr until you feel the potatoes soft, or the internal temperature of the chicken is 165 degrees. Take out and spread the cream cheese on the chicken, pour the salsa around everything and sprinkle the shredded cheese. Put back in oven for a few minutes to allow cheese to melt.
Before serving add parsley.

~Enjoy!
        

Tuesday, October 22, 2013

Corn Salad

I love me some corn. Out of the can, grilled, in salads, in rice, even in dessert! It is a versatile little yummy, color popping, sweet or spicy under appreciated vegetable. In my opinion anyways... It is perfect for any BBQ because even if it doesn't go on the grill, it can travel as a side dish and in all honesty, I have yet to meet someone who doesn't like it. At least until now. Plus, it is used sometimes to make beer and Bourbon Whiskey..hmm I'm just saying!





Here is a quick simple way of making a side dish fit for any event.

Corn & Bean Salad

What you need:

1 Can of sweet low sodium corn
1 Can of Black Beans (seasoned preferably)
1/2 C of Red Bell Pepper Chopped
1/2 C of Green Bell Pepper Chopped
1/3 C Shallots Chopped
1/3 C Cilantro
1 Tsp of Minced Garlic
2 Limes Juiced
Salt & Pepper

Toss everything in a large bowl and let it sit in the fridge for a couple hours so that the flavors can marinate. You can add chili powder, chopped jalapeno and cumin for a different flavor twist. Also, you can adjust the amount of lime juice and cilantro- remember these are similar flavors and they can make it nice and bright.


~Enjoy!~

Sunday, September 29, 2013

How to let it go..

Another month has gone by and we are only getting closer to ending this year! Like I have said before, every time I embark on a conversation with a friend, family or a stranger there is one thing I keep in my mind- this is a learning opportunity. With that said just today I had a conversation with someone that is struggling with something that we all struggle with at some point in our lives. Anger.

Now, you must be thinking "ugh, why talk about that?" But I urge to take a minute to read this and just let it sink in. People often act on impulse without taking into consideration who will get hurt. We are human and we all make mistakes. If there is one thing I have learned in life is that no person is ever worth carrying that anger inside your heart. Yes, it can be hard to forgive, but even if you never speak to that person again- the important part is healing the soul. There is nothing more sad than to see someone struggle with a heavy heart for years, so fight your inner demons, stop and let things go. Life is too short to live like that. I know, easier said than done...but how will you know that you can overcome that if you do not try?? ..Food for thought.



Here is a simple and different way to present mac'n cheese at your next get together. Play with the recipe, change the ingredients, but try the original first. It will not disappoint.

What you need:
1 Box of elbow pasta (I use the one that is made with veggies for extra flavor)
1 Cup of triple blend shredded cheese
1 Cup Parmesan cheese
1/2 Cup cherry tomatoes, cut in half
5-6 asparagus, blanched and cut into 1/2 in pieces
5 slices of your favorite ham cut into small squares
1/2 Cup milk
Italian bread crumbs
Cooking spray
Salt & pepper
Garlic Salt




How to make:

Pre-heat oven to 350 degrees.Cook pasta al dente (about 8-10 mins), make sure to salt the water. While it cooks, spray a mini muffin tin with the cooking spray and sprinkle each one with the bread crumbs. Mix both cheeses and add to drained past right after it is done cooking off the heat. Add the ham and season with garlic salt, and pepper (go easy with this stuff it can overpower the flavor). If you like it more cheesy you can add more cheese, if it is very gooey add a little of the milk to loosen it up. Use a tablespoon and spoon the pasta into each muffin space gently just to the top. Carefully place a piece of the tomato and of the asparagus on top. Sprinkle a little more of the bread crumbs on top and place muffin tin into oven for 10-15 mins or until the paste turns golden. Once you take it out of the oven let it sit for a few minutes before unmolding-- DO NOT skip this step, they will fall apart if you try to unmold too soon.
This dish will wow crowds..

~Enjoy!!!
 
 



Saturday, August 31, 2013

Seeing through my heart.

As the show goes on so does life. People have walked out of my life leaving me with precious lessons. I have met new and interesting characters that have brought me smiles and cool experiences...but above all I am now seeing more through my heart as opposed to with my brain. You are probably wondering what on earth is this woman talking about? Well let's put it this way. In life we are exposed to many different things and we are the only ones who can control how we react. By choosing to see more with heart I am making it a point to stop allowing the negative and bad things/people around me get the best of me. Instead, I am trying to live with the olive oil mentality.





I often teach this little piece of knowledge to the new nurses on the floor I work for. Every morning, rub yourself with olive oil- so that all the bad things can slide off and not get to you. Instead use your heart to reach out to those who need it. At the end of the day, there is only so much we can control and then life simply takes over. It is too consuming to waste energy and time in the dark things- therefore I challenge you today to see more with your heart and to "olive oil" yourself every morning.

Now for some yummy quick and simple marinade- trust me you will want to try this one!

Ginger Steak

What you need:
4 (8 Oz) sirloin steaks - about 3/4 inch thick
2 Tbsp low sodium soy sauce
1 Tsp ground ginger
1 Tsp dried basil
1 Tbsp yellow mustard
1 Tsp lime juice
salt & pepper
1 Tsp butter
1 Tsp EVOO

How to make:
In a small bowl mix all of the ingredients except the butter and evoo. Apply this to the steaks making sure that they are covered on each side. Set aside for 30 minutes or more if you desire. On medium-high heat place a skillet and add the butter and the evoo. Once you hear it sizzle add the stake sand allow them to sear 5-6 minutes on each side (I like my steak well done--don't judge!). Allow it to rest for a few minutes before you slice it otherwise the yummy juices will escape.

You can use another cut of meat, I last made it with flank steak and it worked just as good. You can always duplicate the ingredients depending on how much meat you are making. Also, if you do not have fresh ginger use the powdered one- and be careful with the salt- mustard and soy sauce can go a long way. Serve this with a simple salad, baked potato or white rice.

 
~Enjoy!~




Tuesday, July 9, 2013

Bring on the heat...and the storms...and the rain.

Life is indeed beautiful. Every single day we have an opportunity to reach out to someone in need, or to simply enjoy the little things around us. Most importantly, the second we wake up we should set a basic goal- that is to learn from everything you do and everyone you meet. This is my daily reminder as July arrives. It is my main goal to living a whole year doing random acts of kindness (aka RAK).
How simple would life be if we focused on being more positive, humble, thankful and giving? I know what you are thinking- what about the reality of life? bills, problems, conflict? well let me just say the following: There will ALWAYS be someone somewhere who is doing a lot worst!...ALWAYS! So take a deep breath and join me by making little changes in your life. I guarantee, it won't disappoint.




What better way to enjoy the typical rainy/sunny bipolar Miami summer than to experiment with some Mexican food? A few years ago a dear friend gave me a book from Bobby Flay based on the food he serves at MESA Grill in Las Vegas. She very carefully left me notes on all the dishes they tried so that perhaps someday I would have the courage to make them. While I did not particularly make the ones she highlighted, I did make a few of the dishes from this amazing book and let me tell you, with a few adjustments made to cater to those who had them...every single thing came out delicious.

For you first timers, follow the recipe! Once you feel comfortable then make your changes and get creative.





Red Chile Honey Glazed Salmon
What you need:
4 (8 Oz) salmon fillets
1/3 C honey
1 Tbsp ancho chile powder (find this at whole foods)
1 Tbsp Dijon mustard
kosher salt and pepper

How to make:
Whisk the honey, powder and mustard, add salt and pepper to taste.
Season salmon with salt and pepper. Grill or cook salmon for 3 minutes on one side. Brush the top with the glaze and flip to cook the other side until a golden crust has formed another 3 minutes (be careful not to overcook it). As soon as you take it off the heat, add a little extra glaze.
**Don't like it too spicy? skip the ancho and use either 1/2 tbsp. of Dijon or 1 tbsp. of regular mustard.

Yellow Corn Pancakes
What you need:
1/2 C yellow cornmeal
1/2 C apf (all purpose flour)
1 Tsp baking powder
2 Tbsp honey
1 egg, beaten
1/2 C + 2 Tbsp whole milk
1 Tbsp unsalted butter melted
Nonstick cooking spray

How to Make:
In a bowl combine the cornmeal, flour, baking powder, salt and honey. In a separate bowl, whisk the egg, milk and butter. Add the dry ingredients to the wet ones and mix until combined. In a large nonstick sautee pan over high heat, spray with nonstick cooking spray. Drop batter by spoonfuls to make 3 inch mini pancakes. Cook until light brown 1-2 mins on each side. Work quick so they do not burn. This makes about 12.
**Lactose intolerant? use lactose free milk, works just as good as whole milk. Like more texture? use medium grind cornmeal.



Street Corn
What you need:
4 ears of corn husks removed
Butter
1/2 C Mayo
1 Tsp Chili powder
1 Tsp Garlic salt
Black pepper
1 Lime
Foil

How to make:
Rub butter on corn (do not oversaturate) and carefully wrap with foil. Place on baking tray and roast in oven at 450 degrees 20-25 minutes. When done, turn off the oven but leave the corn inside while you prepare the sauce.
Mix mayo, chili powder, garlic salt and black pepper. Using a grater, obtain the zest of the lime (about 1 tsp), and add it to the sauce along with the juice (1 tbsp or more if you like).
Take the corn out and carefully unwrap it, slather the sauce over...and allow it to melt. Serve with extra on the side.
**Go easy on the garlic salt, taste as you add to adjust.



~Enjoy!!





Friday, June 14, 2013

Summer has arrived

Now that I am back at work after a long 2 month of recovery post surgery, I can say that my year of RAK can now continue with more ease. If you have been following the posts this year, I made it a goal to try and do as many random acts of kindness as possible with everything I do. Some days are easier than others but overall it has turned out to be rewarding. It has also made me think why it is so difficult to see the good in the world, and how much people hesitate to accept that there are people who do want to help others without getting in return... This is not meant to be understood, I believe some people are just meant to give because it is in our soul to give to those in need.



The dreaded summer is here. Yes, I said dreaded...even though I have been living in Miami for 20+ yrs I still cannot get used to the heat combined with humidity that our summer showers bring. This ironically is what every single Miami-an loves about this city. Some of the good things I do enjoy about the next few months though is the changes in local foods, the NBA finals, fresh mangoes, avocados and school is out- which means no traffic- and that is sweet music to my ears. What else is good for summer? entertaining! .. So here are some simple quick yummy recipes to make that I guarantee will be a hit. The best part is that they will not take forever to be ready.

Get creative, change ingredients- this is the best way to learn your way around the kitchen and make it yours.

Brie en Croute
What you need:
1 Round shape brie cheese
Apricot jam or preserves
Sliced almonds
Dried cranberries and/or pomegranates
Pillsbury biscuits
1 Egg- beat, and add a couple teaspoons of water to make an egg wash.



How to make:
Open one container of Pillsbury dough biscuits and lay flat on a clean surface. You can put it directly on the sheet tray you will use for the oven- it will be easier as opposed to having to pick it up and transfer it. Spread apricot jam or preserves generously on top of the brie, sprinkle almonds, cranberries and pomegranates- you put as much or as little as you want. Fold the dough on top of the cheese gently, like if you are wrapping a gift. You can use a separate piece of dough to decorate as you wish. Brush egg wash on top of the whole cheese, cover all the dough. This will make it golden and crispy.
Bake for 15 minutes or so at 350 degrees. Keep a close eye for all ovens are different. When you see the color turn golden and some cheese begins to ooze through then it is ready. You can serve this with crackers, better right out of the oven. IF the biscuit dough is falling apart, gently press the edges together with your fingertips. Do not get frustrated if it is not perfect. It looks better that way.


Bean dip with a twist
What you need:
1 Can black beans, drained
1 Can chickpeas, drained
1 15oz tostitos medium chunky salsa (or any salsa of your choice)
1 C Mexican blend shredded cheese (or more if you want)
1 Can corn, drained
1/2 C Whipped cheese
1/2 C Sour cream
1/3 C bacon bits (optional)

 

How to make:
You can assemble this in layers starting with the beans, chickpeas, corn, salsa, bacon, cream cheese, sour cream and end with shredded cheese. I like to mix everything up to the bacon first. Then mix the cream cheese with the sour cream and layer it on top of the bean mix, ending with the shredded cheese. Place in oven and bake for about 10 minutes at 35 degrees. Then switch to broil to finish melting the cheese. Serve this with chips, my preference is with tostitos lime chips. It pairs very well with this dip.

Tips for entertaining:
Keep it simple. Use recipes that do not require a lot of cooking.
Think about outside temperatures. If you are hosting outside, be careful with mayo based sauces that can go bad- same with food.
Use quirky decorations- it does not have to match, use natural things like old jars, flowers etc..
Do not make things that will be bigger than mouth bites or too saucy. Minimize the potential mess and make it easy to eat.
Above all... have fun.




~Enjoy!




Monday, May 27, 2013

Free because of the brave!


Yay for Memorial Day…cookouts, beach, long weekend, drinks and fun under the sun... or is it?? I get that some people take this holiday as an opportunity to relax, but everyone should also take a moment and reflect on what this day really means. It should be a time to think about some amazing ideals that make up those brave soldiers who risk their lives for our freedom every day. Faith, family, duty, commitment, heroism, honor, responsibility…
 

So why are so quick to rush through life without thinking about the things that are the most important? It is so easy to forget how hard we work to get what we have. It is easy to go out and relax at a beach, or go on vacation but what about those in a dessert without a warm meal or those who cannot sleep because they are on duty making sure nobody gets hurt?

Did you know that a few years ago Congress passed the National Moment of Remembrance Act?  It asked Americans to pause for one minute at 3:00 p.m. local time and think about those who have made the ultimate sacrifice. So next Memorial Day- please make sure that not only this is done, but share that moment with your family and with those loved ones because those “fun” moments become a reality because of those soldiers fighting for us.
 

Now, on to the good food. You can use this as a side dish, as a snack or like I did as a healthy lunch. I recently went to this neat place called Robert Is Here- it is family run farm style selection of fresh fruits and vegetables, homemade jams, shakes and smoothies etc. Now I have all these veggies to use and that is how this recipe came about.

Veggies Gallore!

What you need:

½ C garbanzo beans
½ C sweet corn
1/3 C chopped of each: zucchini, squash, carrots, eggplant, red pepper, mushrooms
4 asparagus stems, blanched, cut into ½ inch pieces
1 Tbsp tomato paste
1 Tbsp EVOO
1 Tsp Butter
1-2 Tbsp of balsamic vinaigrette
Sea salt, pepper, oregano
 
How to make:

On a large sauté pan, allow the evoo and the butter to melt for a couple of minutes on med-high heat. Add carrots first- they take the longest to cook (sauté for 2 mins). Then add the remaining vegetables. Allow to sauté for 3 more minutes. Season with salt, pepper and oregano. Taste and adjust seasoning as needed. Last, add 1 tbsp of the vinaigrette. If it is too dry, add a little more paste, if it needs a kick add the second tbsp. of vinaigrette.
You can accompany this with mediterranean couscus- lunch in less than 30 minutes!
 
~Enjoy~
 

Thursday, April 25, 2013

It came..and went! April that is...

The more you stop and evaluate your actions the more you can accomplish. This is true, and I wish people would do this. We all have the power to not only live happy, but to spread love and humanity to the world. I have come to realize that no matter how many hard things are going on in your life, there will always be someone who is in a harder situation. Each and every one of us carries a cross, and there are things that may be small or huge but we must learn to not only face them but learn from them.

I recently had surgery, and I have had a lot of time to reflect about everything and anything. Despite the fact that I had promised myself to do as many as one RAK (random act of kindness) daily, being limited due to mobility issues some improvisation had to take place. Regardless, I have been able to lend a hand- sometimes very successfully, sometimes not so much.


I wonder...why are people so guarded? The other day I went to a local coffee shop, and apparently someone had left without paying, I offered to pay and the cashier looked at me like I was crazy and would not let me. I told her, just to allow me to do it- and to pay it forward..but she just did not let me. We shall see what other anecdotes I collect on this journey. This will not stop me from trying to bring humanity into this world.

Until then, here is a fun way to use crescent rolls. You can do this with your kids, for a party, as a snack. Super easy and simple to do.
They can be salty or sweet...Get creative! There are gazillion things you can stuff them with.
Buy 2, because once you see how easy this is, you will want to make more combinations.

Italian inspired-
What you need:
Cherry tomatoes
Mozzarella
EVOO
Salt & Pepper
Additional: Italian spices, or just a little oregano

How to make: Chop cheese and tomatoes, sprinkle seasoning, and drizzle EVOO. place inside roll, roll gently so contents do not spill out. Bake according to container (this may vary depending on the brand you use)


For the sweet craving-
What you need:
Anything chocolate! Milk chocolate chips, nutella, marshmallows(mini), this one you can go crazy...you can even do peanut butter and jelly.Stuff it gently, and bake according to instructions.


Other alternatives:
As appetizers at a party: Cook cocktail sausages with your favorite recipe or just saute them in a little butter. Place 1 or 2, or chop them, add cheese (optional- mozzarella for melting factor) and bake.

Mini Brie bites:
 Cut small pieces of brie, spread apricot jam onto roll, place a piece of brie, and sprinkle sliced almonds and dried cranberries. Roll, and bake.


Enjoy...but most of all HAVE FUN!

Thursday, March 28, 2013

I love random trips...

Finally getting back on board after several weeks of chaos. My journey to a random act of kindness year continues, as different little stones are thrown in the road- but we will get to that later on. For now I wanted to share with you my second D.C. experience which was great just like the first one. I packed my bags and took off with 5 wonderful friends/co-workers who literally live the motto: "girls just wanna have fun". So...here we go. My trip to D.C as experienced through my delicious meals.


Busboys & Poets
"...a space for art, culture and politics to intentionally collide...we believe that by creating such a space we can inspire social change and begin to transform our community and the world."
- Busboys & Poets
 
This menu caters to vegans, vegetarians and even gluten free seekers. The vibe is laid back, warm and welcoming... Above you find some of the items we tried (none disappointed): Coconut tofu bites with plum sauce, blackened mahi mahi, crab cake, nachos with beef chili, sweet potato fries...Awesome food, great service!
 
Acadiana: Cajun/Creole

Acadiana's contemporary décor captures the atmosphere of warm breezes and mysterious swamps. It is the only restaurant in the nation's capital to serve Louisiana cuisine at a heightened level of elegance.
                           - Acadiana












 
I cannot tell you how different this place is. Upscale true Louisiana kicked up food. Louisiana gumbo, pecan crusted snapper with leek bread pudding and cauliflower puree, New Orleans bbq shrimp
fried green tomatoes, and oysters to die for! French market beignets with coffee creme anglaise, and pecan tart that was just heavenly. Worth every penny...

Art & Soul: Brunch heaven..

Southern roots and decades of southern cooking – the region’s
best ingredients with a modern spin!
                                                         
This is a place for soul food with a twist...exceptional service and fresh ingredients. BLT Benedict with a delicate hollandaise sauce and extra thick bacon, short rib hash with poached eggs, chicken & waffles with a warm sweet and spicy maple glaze and a banana waffle with dulce de leche graham crumble and chocolate ganache-- pure bliss.

OK you get the point..nothing but a foodie paradise. Below you can see snapshots of some of the other places I went to including: Sprinkles Cupcakes, Filomena Ristorante, Julias Empanadas, Ben's Chili Bowl, Dukem Ethiopian, Nandos Peri Peri & Pinkberry.


 
 
Traveling and experiencing different cultures, seeing new places, meeting different people gives me a perspective on how incredible the world is. We are blessed to be able to do this and as long as I can I will continue to do so. After all trying all these different cuisines it's time to get creative in the kitchen. Let's see what comes out of this trip. I encourage you to step outside the box and try something totally new- BE BRAVE!!! -- Life is too short not to.
 


Thursday, February 28, 2013

Sharing my knowledge!

The end of February already??? yes indeed. So far my year of RAK (random acts of kindness) is going great. It feels so good to put a smile on someones face that I think this can become a way of living. To give without expecting to get anything in return is one of the most beautiful things in life you can achieve. I can only put it out there and hope other people catch on... it is time for the world to slow down and start caring for the simple things in life.


Recently I reached out to a friend who is on a mission to complete this bucket list he made, and as a birthday gift to him I gave him 2 cooking lessons of the cuisine of his choice and we had our first one a few weeks ago. He chose Italian food, and I must say- it went pretty well. I opted for a dish that was simple to make so that not only I could teach him how to put a healthy meal together but it would show him easy simple techniques. According to him, I did just that...and he has used some of his new culinary knowledge already.

With that said, here is the recipe...

Butternut Squash and ham Pasta

What you will need:

2 C cubed butternut squash
12 Oz whole wheat pasta
1/2 C Italian flat leaf parsley
1/2 C Pecorino Romano
4 Oz smoked ham, julienned
1 C mascarpone cheese
1 C chicken broth
2 Cloves garlic, minced
2 Tbsp evoo
Salt & Pepper



How to make:
In a large pot, boil water. Add plenty of salt once the water boils, and add pasta. Let it cook at least 10 minutes..whole wheat pasta takes longer than regular pasta, if you do not like it al dente then let it cook a little longer. You can continue with the rest of the recipe while it boils, otherwise once it is done drain and set aside. Make sure you save about 1 cup of the pasta water.
Sautee ham with evoo until brown on medium high heat. Add garlic, sautee for about a minute, add broth and bring to a simmer. Stir in squash and allow it to soften for about 15 mins. Stir in mascarpone cheese and set on low heat. Once melted, add half of the italian parsley, stir gently and add the pasta. If it is too dry you can add a little of that pasta water that you saved. Season with salt and pepper. When you are ready to serve, add the pecorino romano and top with the rest of the parsley.

Enjoy~



Wednesday, January 30, 2013

On to the next month...

I have survived my first month of this year with mostly good things happening around me. I am firmly following some of my resolutions and so far all is smooth sailing. One of the biggest things I have accomplished other than dropping 10 lbs, is having been able to participate in an amazing event. Feed My Starving Children is an organization that is faithfully trying to eliminate starvation in children throughout the world. They have different locations throughout the country where people can volunteer to pack meals of dry foods and then they ship these to places like Haiti, Angola, Colombia, India etc...



My place of employment is very involved with the organization and when they come to town they pass word to all the employees to volunteer. Well, I managed to get a group of about 15 people, from friends to co-workers and even my sister to do a shift. As a team we packed 23 boxes, as a whole we prepared meals for about 300 kids. What an AMAZING feeling!!!  Nothing is better than giving to those in need. I encourage you all to look into this organization, they just may be packing meals in your neighborhood.


Now time for some comfort food that is healthy and will be one keep around for when you are sick, or on a cold day... This is one of those that I just cannot get enough of!

My mamas lentils-

What you need:
16 Oz Dry Lentils
2-3 Medium size potatoes, peeled, cubed to about 1 inch size
3 Lb piece of pork tenderloin
1 heaping tbsp of sofrito or guizo (as mentioned in previous recipes)
1 Tbsp EVOO
Salt & Pepper
Ketchup
1 Beef Bouillon cube

How to make:
Soak the lentils in water the night before you make them in a container. The next day gently remove all the skins that are floating in the container. Slowly grab a handful of lentils and rub them with your hands to take off all (or almost all) the skins. This may take a few minutes, but trust me it is well worth it- wash them with water as you go until you see that most of them look a shade lighter. Rinse completely and place them in a pot with just enough water to cover them set on med-high heat and just when you start to see them boil add the potatoes. Allow to boil until the water has almost evaporated making sure the potatoes are soft but not falling apart.

In a separate pot cook the pork in water with salt and pepper until you can pull it apart with a fork. Set aside.

In a large pot on med-high heat, sautee the guizo with the evoo and the beef bouillon for a couple of minutes, add the pork and mix well and cook for another couple of minutes. Add this mixture to the lentils, add about 2 tbsp of ketchup and mix everything. Lower heat at this point. If the consistency is soupy, allow to simmer for a few minutes. Taste and adjust with salt, pepper and ketchup as desired. You can add a dash of powdered color if you would like.

Serve this on top of white rice.

Enjoy!







 



Thursday, January 3, 2013

Hello 2013!


Ahh that time of the year yet again...Resolutions, new outlook on life. Why is it that we must wait until January to re-evaluate our lives? It is so important to do this often so that we can recharge batteries and set new goals for ourselves. Oh and apparently the world did not get the memo from the Mayans about becoming extinct so what more can we ask for???? This year I plan on doing so many amazing things, that I just may have to share them all with you guys who take the time to read this blog. I have already started on 3 of my resolutions but until they are completed they won't be disclosed so stay tuned.



All I know is that we are truly blessed to be able to be alive, and that alone calls for celebration. I urge you all to take some time to enjoy the simple things in life. Laugh often, love more, and give whenever you can. Remember that you are the only one who can make that change happen. With that in mind- here is something that happened to me a couple weeks ago that keeps me pushing myself to "pay it forward". I went to celebrate a friends birthday and had to pay for parking. I didn't take out cash because I knew the machine took credit cards...well the machine was only accepting cash, and as I struggled to get my card back from the machine a couple drove by me and gave me their ticket with almost 3 hrs of parking paid already. All he said was "have a nice day" and I smiled and told them that I would for sure "pay it forward". And so my journey began January 1st, 2013 to do one act of kindness all 356 days of the yr. Crossing my fingers that it can be accomplished.

Cheers to a new year!!
****Even if you only do one favor or one act of kindness...that is all it takes to start the pay it forward movement!!!*****



Moist Banana Nut Bread

What you will need:

1 C regular sugar
1 C dark brown sugar
2 1/4 C flour
1/2 Tsp Cinnamon
1/2 Tsp freshly grated nutmeg
1/2 Tsp salt
3/4 C vegetable oil
3 Large eggs
1 Tsp Vanilla
1 1/3 Tsp baking soda
1/4 C buttermilk or sour milk
1 C chopped pecans
5 bananas (must be black or almost black)
1 C dried cranberries

  

How to make:

Pre-heat oven to 350 degrees Fahrenheit. If you do not have a nonstick silicone gel cake pan grease 2 loaf pans and set aside. In a small bowl dissolve the baking soda in the buttermilk and set aside. In a large bowl, mash bananas and combine with all the ingredients and add the buttermilk last. Pour into your container of choice and bake for 1-2 hrs depending on your oven or until toothpick or knife comes out almost clean.

Tips: Don't want to buy buttermilk? then make sour milk by adding 1 Tbsp of white vinegar to 1 C of milk. Also, dust the pecans and the cranberries in a little flour before adding them to the mixture so that they do not sink to the bottom while baking.