Friday, April 19, 2013

veggie veggie

Summer is just on the corner, and the "bikini operation" has started! Let's continue wit some more veggie recipes. Last recipe was the green chile and cheese tamales, today Creamy Parmesan Spinach!

  • 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
  • 1/2 cup light sour cream
  • 5 tbsp light mayonnaise
  • 1/3 cup Parmigiano Reggiano
  • 1/4 cup scallion, chopped
  • fresh pepper to taste

    Combine all the ingredients in a medium bowl. Can be made one day in advance and stored in the refrigerator. Remove from refrigerator 30 minutes before serving. Makes about 2 cups.

    enjoy eating healthy!!


    Sunday, April 7, 2013

    mexican kitchen is back

    As I told several times before, I'm a huge huge huge lover of mexican food. If I had to choose one fav country when it's about food, I couldn't choose between China and Mexico.
    And as I also told you, I miss a lot Santa Fe. I miss a lot of things, but one of the things that I miss most, is the food.
    That mix between american and mexican food is unique! And I really really miss some days on the cafeteria of the university when the menud was baked cheese with pasta or tamales.
    So today, we're going with tamales!!! A really delicious mexican dash, spicy, of course, but REALLY yummy!!

    Actually, there are a lot of different kinds of tamales: pork, chicken... but my favorite is the green chile and cheese tamales!
    Actually, I think this is a more difficult recipe than others that I posted on the blog, so I tried to find the most simple recipe on the Internet, and I found this one on this blog



    2 cups instant masa
    2-3 cobs of corn (or 1 can)
    2 cups water
    2 vegetable bullion cubes
    1 cup vegetable shortening (optional)
    1 cup diced roasted green chilis
    20-25 large corn husk wrappers
    1 1/2 cup crumbled queso fresco (farmers's cheese)
    1 cup chopped cilantro


    • soak corn husks in water
    • steam corn on the cob for 20-30 min 
    • warm water to dissolve bullion cubes (or use 2 cups veggie broth)
    • mix together masa, broth, corn and shortening so that the consistency is thick like mashed potatoes
    • take 3-4 husks and rip into long strips that are about 1/4 in.
    • place about 3-4 Tbsp masa into the center of the corn husk
    • top with desired amount of green chilies, cheese, and cilantro (avoid overstuffing)
    • fold over the two lateral sides of the husk
    • fold over the top and then the bottom flap
    • make sure the bottom overlaps the top 
    • tie husk string so that it is taught but not too tight
    • repeat until ingredients are gone
    • place in steamer for 45 min to 1 hr (or until tamales puffed up)
    • serve hot with red and/or green sauce


    mexican food, just makes me drool!


    Monday, April 1, 2013

    Quote of the month

    it seems like yestarday we started March and today... APRIL!
    let's see how this month is going on!