Ode to Miami Cupcakes

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)

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New (to me) Blog – Bitchin’Camero

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.

Thanks, Giada! (Stuffed Eggplant Recipe)

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

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Green Pizza (or Pizza with Leeks and Collard Greens)

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
olive oil
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.

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Quinoa with Roasted Red Peppers, Chickpeas, and Feta

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)

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