May 22, 2011 § 1 Comment
Guava and Cream Cheese Cupcakes, aka Ode to Miami Cupcakes
Recipe, adapted from Hungry Sofia’s recipe for Estrellitas (thanks!)
makes about 18 cupcakes
Ingredients, for the Cupcake
2 cups cake flour
1 t baking powder
1/2 t salt
1/2 cup unsalted butter, at room temperature
1/2 c unsweetened applesauce
1 cup + 4 T of sugar
4 large eggs
4 T skim milk
1 t vanilla extract
Ingredients, for the filling
14 oz guava paste
splash of rum
1T orange juice
Ingredients, for the frosting
16 oz cream cheese
1c confectioner’s sugar
2 t lemon juice (which I totally forgot to add, but probably would have been a good addition)
May 18, 2011 § Leave a comment
Browsing recipes online today, I wound up on Bitchin’Camero who just so happened to be featured on Miami New Times’ Short Order Blog a couple of days ago. I love stumbling across new blogs, and especially from people based in Miami. Growing up in Miami I’m just accustomed to certain ingredients and I love seeing how other people are using them too. Things like arepas, guava, cafe con leche, tostadas, yuca, and plantains are some of my favorite “Miami” foods.
Bitchin’Camero had me with her “from Miami with love” tagline, Miami-inspired foods, and beautiful photos.
May 11, 2011 § Leave a comment
A few weeks ago I was watching the Today show while getting ready for the day. Giada de Laurentiis was on the show along with her mother, and they were demonstrating a recipe for Eggplant Rollups (or something like that). While I don’t remember the name, I did remember the basic idea behind the recipe that included eggplant, mushrooms, garlic, and tomato sauce. I made a few adjustments of my own, and this recipe is easily adaptable to whatever filling you want to put inside the eggplant.
Stuffed Eggplant with Yellow Squash and Mushrooms
2 eggplants, sliced lengthwise
3 cloves of garlic, minced
2 yellow squash, chopped
6 oz. mushrooms, any kind you like, chopped
beans, any kind you like
2 c. tomato sauce
parmeasan cheese, to taste
March 27, 2011 § 2 Comments
Green pizza, or pizza topped with leeks and collard greens is packed with veggies and topped with just a bit of good quality cheese. It appeals to people who believe they don’t like vegetables. I adapted the recipe from In Praise of Leftovers and I usually change it up depending on what I have in the house.
Ingredients, for the topping
4 medium leeks, white and light green parts sliced into rings and washed very well
1 bunch of collard greens, de-ribbed, washed, and finely shredded (could sub any other leafy green like kale or swiss chard)
1 large garlic clove, minced
1 roasted poblano pepper, peeled and coarsely chopped (to roast – wash and dry, then coat with olive oil, put on a parchment covered baking sheet at 425 and roast until slightly charred, turning for even results)
squeeze of lemon juice
1/4 – 1/2 c. Gruyere cheese, shredded (I have also used Pecorino cheese.) Use the amount that suits you. Want a cheesier pizza, use more cheese. Just looking for the flavor, use less.
1 large ball fresh mozarella, thinly sliced
Preparation for the topping:
Heat olive oil in a large skillet. Add leeks, collard greens, garlic, salt, and pepper and saute for about 20 minutes until soft. Add poblano pepper, then lemon juice, and let cool for about 10 minutes.
February 28, 2011 § Leave a comment
I serve this Quinoa dish over a bed of baby spinach. The warmth of the quinoa wilts the spinach perfectly so there’s no need to cook it separately. Make sure you have enough time to roast the peppers. You could even do that a day ahead and have them ready when you want to prepare the dish. I’ve used red quinoa for this because I like the hardy texture. You could use any kind, or a combination.
Quinoa with Roasted Red Peppers, Chickpeas, and Feta
1 T olive oil
1 small onion, chopped
2 clove garlic, chopped
2 roasted red peppers, chopped (Coat 2 red peppers in olive oil. Put them in a preheated oven at 425 and roast while turning to make sure it’s even. Then put them in a plastic bag for a few minutes and the skin will easily peel off. Seed and chop.)
1 cup red quinoa, rinsed
2 cup vegetable broth (or water)
1 Teaspoon oregano, chopped
salt and pepper to taste
1 cup chickpeas
1/4 cup feta, crumbled
1/4 cup balsamic vinaigrette (mix of balsamic vinegar and olive oil with salt and pepper)
February 23, 2011 § Leave a comment
I drank this too fast to get a picture, but it was the perfect breakfast after a sweaty yoga class.
Morning Coffee + Protein Smoothie
1 c coconut milk
2 scoops (probably 2T total) protein powder (i use a plain one)
Via or another type of instant coffee
5 pitted dates
handful of ice
Blend coconut milk, protein powder, coffee, and dates until smooth. Add ice. Blend again. I have just a regular blender and it still worked pretty well mashing up the dates. There were bits at the bottom of the blender that I scooped out and added to the smoothie.
February 21, 2011 § Leave a comment
Over at Get Natured, I learned that Oprah and the rest of the Harpo crew are challenging themselves to go Vegan for a week. There are some interesting and useful resources on the website:
- FAQs about eating vegan – http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan
- Three weeks of meal ideas – http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan
- and more in the webpage they are calling the “Vegan Starter Kit” – http://www.oprah.com/packages/vegan-starter-kit.html
It’s simple and straightforward, and of course addresses the myths of eating vegan. Plus, I always love getting new meal ideas, which is why I was checking out Get Natured in the first place. Can’t wait to try her recipe for Breakfast Cookies!