Tasty Plan

Curried Scrambled Eggs

Sat, 18 Feb 2012 22:26:09 -0500

I typically dislike breakfast. And when I go to brunch I can never find something to eat. Everything is covered in either bacon or sugar. And while I have been avoiding eggs for a while, I am rediscovering as a super food.

The secret to scrambled eggs is low heat and constant whisking. The secret to great scrambled eggs is curry powder, maybe some Parmesan. Perfect for breakfast, lunch, or brunch, the combination of flavors is mind-blowing. You will never eat plain scrambled eggs again!

Curried Eggs

Olive oil
2 eggs
½ teaspoon curry powder
Pinch of salt
2 tablespoons milk, or milk substitute
Parmesan, optional
Several cilantro leaves

In a small saucepan, heat oil over low heat. In a clean bowl whisk eggs, add salt, curry powder, and milk. Pour mixture into hot pan and stir constantly with spatula. Cook until scrambled, but still runny. Add Parmesan (if using) and cilantro. Serve hot.

Red Beet Risotto

Sat, 18 Feb 2012 17:57:50 -0500

I discovered beets through the Food Network. Ina Garten demonstrated the ease of vegetable perfection through roasting. I fell in love. And, ever since I roast beets all the time. Sweet, salty, crispy edges.

Growing up, beets were not part of our typical meals, probably because our understanding of beets was limited to the canned bitter version. Every time I tell my dad I am making them he grunts in disgust.

I haven’t really experimented with beets, until now. This risotto is a perfect combination of sweet and savory, with a hint of bitterness. The red hue is intense and beautiful. This recipe is meant for a special occasion.

Red Beet Risotto

1 tablespoon olive oil
½ medium onion
½ teaspoon of salt
1 teaspoon cumin
½ teaspoon curry powder
2 garlic cloves
½ inch slice fresh ginger
2-3 small beets (depending on size)
5-6 cups vegetable broth (warm)
½ cup beer
½ cup Arborio rice
1-tablespoon butter
Handful fresh cilantro
Parmesan (optional)

In a small-medium saucepan, heat vegetable broth until ready to simmer. Maintain at that same temperature as you make the risotto.

In a medium pot, heat olive oil over medium heat. Add sliced onions, salt, cumin and curry powder; cook until soft (5- 7 minutes). Slice beets, garlic and ginger thinly, add to pot once onions are soft. Cook for three to four minutes. Add Arborio rice and cook again for a couple of minutes. You want to thoroughly coat the rice with the liquids and spices. Add beer and cook until mostly evaporated. Half a cup at a time, transfer vegetable broth into the risotto pot. Stir every so often until all the broth has been absorbed. Continue adding broth until rice is cooked. This should take twenty to twenty-five minutes. The best way to know is by tasting. Once rice is cooked, taste for seasoning. Turn burner off, add butter and cilantro and stir vigorously for two minutes. This step will make your risotto creamy and luscious. If using, sprinkle a couple teaspoons of Parmesan cheese. Serve hot and devour.

Black Beans and Rice

Thu, 09 Feb 2012 21:32:00 -0500

This one is for Nate, who I taught how to make this recipe years ago. It makes me smile, thinking of the aroma of my grandmother’s black bean perfuming his Rotterdam apartment.

I love making rice and beans. It grounds me and reminds me of home, it reminds me of my family, and of my childhood. It reminds me of why I love cooking, especially when for others. And how food brings people together, most of the time.

This recipe is simple, and takes almost no effort to make. It is healthy, and super cheap, perfect for anyone. Even Mark Bittman lives by the power of rice and beans. The best part of this recipe, it that it tastes even better the next day, once the flavors party together overnight. I encourage you to try this recipe, fall in love with it, then make it again, and again.

Rice

serves 4

1 ¾ cup water
1 cup rice (which ever you prefer)
1 teaspoon salt
1 tablespoon olive oil

In a medium sauce pan bring water, salt, and oil to a boil over medium high heat. Add rice, and stir once. Let water absorb, lower heat to medium low, cover, and cook for 20 minutes. As tempting as it might be, it is best to not uncover until the 20 minutes have past. It keeps the rice loose, and prevents it from getting sticky.

Black Beans

serves 4

1 tablespoon olive oil
½ large onion
2 cloves garlic
¼ green bell peper
1 inch fresh ginger
1 teaspoon cumin
1 teaspoon salt
1 can black beans (GOYA)
2 cups of water
1 teaspoon sugar
handful of cilantro

Chop onions, mince garlic, and slice green pepper. Heat olive oil in a pot over medium heat, add onions and cook until soft (about 7 minutes). Add garlic, pepper, and ginger. Add salt and cumin, and mix. Cook for another couple of minutes. Add can of beans. Using the can as a measuring cup, add a cup and a half of water. Bring beans to a boil, and then reduce heat to medium low. Add sugar, and cook for 25-30 minutes. Depending on your taste you might want to cook beans longer. I like them thick, so I let them sit in the pot for a little longer for them to develop the right texture. Once ready to serve add a handful of cilantro leaves. Serve hot over rice.

Gnocchi in Carrot Cumin Sauce

Thu, 02 Feb 2012 20:54:00 -0500

Lets face it. It is a weeknight; you get home exhausted from work, hopefully not at eleven, with the least amount of energy to cook anything that requires more effort than punching three digits on the microwave’s touch pad. It is O.K. don’t feel guilty, it happens to everybody.

This is a simple, healthy alternative to ramen. It takes maybe ten minutes to make. But it is a healthy, nutritious, easy to make alternative to the salty cardboard solution. While pasta is easy to make, it takes ten minutes to cook, and can get pretty boring after a while. How many times a week can you eat tomato sauce? Or a variation on a butter sauce for that matter? This dish will freshen up your pasta. It is prepared with a light carrot sauce. No butter, tiny bit of olive oil, and lots of flavor, without the guilt. I am not saying gnocchi is the healthiest alternative within the pasta aisle, but it is sure delicious.

The only thing you need is carrots, onions, garlic, fresh oregano, cumin, and store-bought gnocchi. And if you don’t have gnocchi, any other type of fresh paste will do.

Gnocchi in Carrot Cumin Sauce

1 tbsp olive oil
½ medium onion
salt to taste
2 cloves of garlic
1 ¼” slice of fresh ginger
2-3 carrots
1 tbsp. cumin
1 spring fresh oregano
About a cup fresh gnocchi

You can add Parmigianino Regiano if in the mood.

Bring water to a boil in a large pot with about a spoonful of salt.

In a medium saucepan heat olive oil. Add onion and salt, and cook until soft. Add garlic, ginger, carrots, cumin and oregano. Cook until carrots soften. Transfer to a food processor and puree until smooth. Bring sauce back to the pan, and keep temperature at low. If the sauce is too thick, add a ladleful of pasta water to soften. Cook gnocchi in bowling water for around five minutes, transfer to the carrot sauce, mix and serve. At this point you can add the cheese if using. Devour!

The Raw Brownie

Fri, 27 Jan 2012 23:24:00 -0500

Happy Birthday to me! There is no better way to celebrate it than with this post: a delicious chocolaty (raw) brownie. Yes, you read that right. And before you close your browser, or move on to the next, read carefully. This is truly delicious, moist cake, for which you do not need to turn the oven on for. All you need is five basic ingredients, a trusty blender, and an hour for cooling. This effortless recipe leads to a magical combination of sweet, dense, chocolate flavor, without the guilt. When have you ever read ‘brownie’ and ‘guilt free’ together in a sentence?

It is still January, so you might as well stick to your resolutions, right?

This recipe is adapted from Sarah B. amazing My New Roots. Even though I have been following her for a while, I had never tried her recipes. She is amazingly inventive, and focused. Though mostly raw and vegan, her photographs are beautifully crafted.

Even though I am good about eating healthy, I try to be allowing enough to enjoy buttercream once a blue moon. Nevertheless, I have been dying to try this recipe, but have not gotten to it since recently. In a new kitchen, without my trusty kitchen aid, or a reliable oven (crazy, I know!) I resorted to this recipe for chocolaty birthday comfort. I hope you enjoy it as much as I did; otherwise I would not post about it!

The Raw Brownie

Adapted from My New Roots

2 cups whole walnuts
½ cup cocoa powder
¼ tsp. sea salt
¼ tsp. cinnamon
2 ½ cups Medjool Dates (pitted)
1 cup unsalted roasted almonds (roughly chopped)

In a food processor, chop walnuts until finely ground. Add sea salt, cocoa powder, and cinnamon; mix until well incorporated. Add one date at a time, until they are all mixed in. Pour into a blow and add chopped almonds. Transfer into a baking dish, I used a bread pan, and press until compact. Cover with cling wrap or wax paper, and refrigerate for two to three hours. You can also put in freezer for half an hour and transfer to refrigerator. Take out, cut into squares and devour. Keep in refrigerator in a lightly sealed container.

Pea & Kale Soup

Sun, 22 Jan 2012 11:54:00 -0500

This is a belly warming, super soup. The combination of peas and kale is delightful, healthy, and light. You can put this together in less than 15 minutes for a lazy weekend lunch.

Pea and Kale Soup

Serves 3-4

Olive oil
2 cloves garlic
1 tsp salt and black pepper to taste
½ medium onion (sliced)
1 ¼ inch slice of ginger
1 bunch oregano
Half a bag of frozen peas
3 large Kale leaves (sliced)
3 cups vegetable broth, or water

In a medium to large saucepan, heat olive oil over medium heat. Add onions, salt, and cook for five to seven minutes. Incorporate garlic, ginger and oregano leaves. Cook until fragrant. Add kale, peas, and broth (or water). Bring to a boil, and then remove from heat. Ladle ½ cup and puree until smooth. Continue to add ½ cup at a time until all soup has been pureed. Pour back into the saucepan and heat. Taste for seasoning. Serve immediately with a drizzle of olive oil, Parmigiano, and fresh oregano leaves.

Cauliflower-Fennel Salad

Mon, 16 Jan 2012 22:43:44 -0500

Though not officially settled, I have now been living in a new place for a week. It is cramped, small, and totally disorganized. The walls and the floor do not always align, but I kind of love it. I am now living in a quaint neighborhood in Brooklyn, full of pastry shops, bakeries, and cute little restaurants. And though I haven’t had much time to cook, I am happy to share this quick simple recipe with you today. In the spirit of the New Year, this recipe is clean and light, with a lot of vitamins to help fight those nasty colds running around.

The beauty of this salad lies in the combination of flavors and textures. Like any good salad, you need an array of ingredients that will keep things fun and entertaining. (Think party in the mouth!) In this salad the cauliflower and fennel serve as perfect foils: soft-crunchy, sweet-salty. The peas, avocado, pistachios, and Parmigianino Reggiano, compliment the cauliflower and fennel beautifully. The only ingredients that need to be cooked are the cauliflower and sweet peas, which you can microwave with a bit of water for a couple of minutes in the microwave if feeling specially lazy. Why eat tomato and lettuce salad when you can eat this instead!

Cauliflower Fennel Salad

Serves 2-3

¼ large cauliflower head, florets
½ fennel bulb, thinly sliced
¼ cup sweet peas
½ has avocado, cubed
¼ cup shelled pistachios
Parmigianino Reggiano (optional)
1 tsp ground cumin
About a handful cilantro
Spear fresh oregano leaves
Spear of fresh fennel prawns
Salt and pepper to taste
2 tablespoon olive oil

In a medium sauté pan, heat a tablespoon of olive oil. Add cauliflower and cumin. Toss until florets are coated with olive oil. Add a bit of water (about couple tablespoons of water) cover, and cook for five minutes, or until tender. Add frozen peas, cilantro, and oregano. Remove from heat and let sit.

Slice fennel and cube avocado, and mix with remaining tablespoon of olive oil and fennel prawns. Once the cauliflower is lukewarm, incorporate into the bowl with avocado and fennel. Add pistachios and cheese, if using. Add salt if needed. Eat immediately.

After a serving of this, some warm baguette, and a large glass of wine, I am ready to continue unpacking: to a wonderful year in NYC. Cheers!

Blackout Chocolate Cake

Tue, 03 Jan 2012 18:11:37 -0500

Tasty Plan is moving back north! I am saying goodbye to the sunshine state, and trading it for some NYC love. I met a lot of interesting people here, and reunited with my best friend from high school. I had fun. But, this place is just not for me… The driving just drives me crazy.

I want to share this recipe, as the last baked in Miami; a transition into a hopefully good new life. I found it while looking for some New Year’s dessert inspiration… and am I glad I found it. You can make this cake in 45 minutes total. It is easy, and requires almost no effort to make if you have a stand-mixer. The best part, is that is has very little sugar, and almost no flour. Its intense flavor will leave you satisfied quickly, though, I confess, this cake is mildly addictive.

Arrivederci Miami, lets play in the snow!

Blackout Chocolate Cake

Adapted from So Good and Tasty

9 ounces good semisweet chocolate chips
8 tablespoons unsalted butter
1/3 cup cane sugar
4 eggs at room temperature, separated
1 tbsp good cinnamon
2 tablespoons flour
pinch of salt

Preheat oven to 350 Fahrenheit. Butter 8-inch spring form pan. Set aside.

In a double boiler, melt chocolate until glossy and smooth. Add half the egg yolks, sugar, cinnamon and flour. In a stand mixer, whip egg whites and salt until soft peaks form. Add the remaining sugar slowly, until egg whites hold their shape.

Fold the egg whites into the chocolate mixture using a rubber spatula. Be gentle not to deflate the egg whites. Mix until well incorporated, and no white streaks remain. Bake for 30 minutes, or until firm in the center. Cool. Sprinkle with powdered sugar. Serve. Eat!

Pea Pesto Crostini

Sat, 31 Dec 2011 15:10:00 -0500

This year was an intense one! It was filled with wonderfully good things and terribly bad ones. I’ve been the happiest and the angriest all at the same time. I have rediscovered how wonderful my friends and family are (I love you all!), and how evil and selfish some people can be. I learned that sometimes good things just happen, and trying your hardest doesn’t always lead to results. Most of the time you are just a consequence to life, and everybody else’s decision.

This blog has helped me channel it all, and find my voice through trial and error. I’ve cooked mostly healthy things, some naughty ones. I’ve learned a lot on photographing food, and that sunshine is any photographers best friend.

The foundation of this blog is vegetable based, easy cooking that is above all tasty and playful in nature. All the recipes here are easy to make, delicious, and with the exception of the occasional cake, healthy. I find my inspiration in Latin and Italian flavor combinations, to add a twist to traditional recipes. I am in a constant search for new flavor combinations.

At some point in my life (early college years), I decided that life is too short to waste time eating “bad” food. By “bad” I mean unhealthy, ill tasting food. From that day on, I decided to make an effort to cook more to ensure that what was in it was exactly what I wanted in it.

With a solid seven months of blogging under my belt, and 65 recipes, I more inspired than ever before. And even though I have a small crowd of readers, it makes me happy to know that someone, in the most remote corner of the world could be reading these words right now, and plan enjoy eating my food.

This is Tasty Plans last 2011 recipe. With all the parties and celebrations, there is always room for one last hors d’oeuvre recipe. This pea pesto is a delicious variation from the traditional stuff. No nuts, less oil, less calories, super healthy. Its intense green hue is festive and blissful. Toast some bread, moisten with olive oil, top with pesto, avocado, tomatoes, or cheese, some pine nuts and serve.

End of the Year Pea Pesto Crostini

Inspired from Giada de Laurenti’s “Giada at Home”

Pea Pesto

Makes about a cup

1 cup thawed sweet peas
5-6 green onions (white and green parts) or 1 clove garlic
¼ cup grated Parmigianino Reggiano
¼ cup olive oil
salt and pepper to taste

In a food processor puree all ingredients until smooth. Add water if necessary. Taste, add salt and pepper as needed. Will hold covered in the refrigerator for several days.

Crostini

½ French white or whole-wheat baguette
1 small avocado, sliced
4 cherry tomatoes, sliced
Handful of pine nuts
Couple tablespoons grated Parmeggiano Reggiano

Pre-heat griddle. Slice baguette into ½ inch thick slices. Brush Olive oil on both sides and place on griddle until golden. Smear a tablespoon of the pea pesto. Top with tomato or avocado slices, a couple pine nuts and a sprinkle of grated cheese. Serve immediately.

Chimichurri Hummus

Wed, 28 Dec 2011 08:12:00 -0500

Chumichurri is one of those things that is highly undervalued and underused. While designed as condiment for meats, I see great potential in it as a flavor booster in everyday dishes. Its basic components, garlic, parsley, cilantro, olive oil, are present inmost Latin foods. Using a tablespoon or two in pasta, rice dishes, quinoa, etc… can change the flavor profile without adding unwanted calories.

Here, I am blending it into one of my favorite foods to create a hummus that will blow your socks off. I am serious. This hummus is super easy to make, healthy, and oh-so flavorful. Perfect for entertaining, or for self-indulgence. Enjoy!

Chimichurri Hummus

1 8 oz. can chickpeas
1 tablespoon chimichurri
1 large garlic clove
2-3 tablespoons olive oil
handful parsley
salt to taste

In a food processor puree chickpeas, chimichurri, garlic clove, and olive oil. Pulse until smooth. Add parsley and continue to pulse. Taste, and add salt if necessary.

Coquito Cheesecake

Tue, 27 Dec 2011 10:54:45 -0500

Here it is: back-to-back coconut-rum extravaganza. This cheesecake is amazing; creamy fluffy, delicate, and decadent. The almond crust adds crunch and tecxture, with a mild nutty flavor.

Like all the other recipes at Tasty Plan, cheesecake batter is easy to make, and utterly delicious. The challenge, which is not really a challenge, is to prepare a bain-marie, for the cake to bake in. Bain-marie is basically a water bath into which you place a cake to bake, for even heat distribution. This prevents the cake from cracking.

I think this will be my last decadent recipe for a while, as we move into a new year, of clean, healthy eating. Lots of easy healthy recipes to come!

Almond Crust

1 ½ cup ground almonds
½ teaspoon vanilla
3 tablespoons melted butter
3 tablespoons sugar

In a bowl, mix all ingredients until well incorporated. Press into a 9-inch spring form pan, until the bottom is completely covered. Cook in a 350 degree oven for 10-15 minutes, or until slightly golden. Remove from oven and cool completely. Wrap and seal the bottom of the pan completely with aluminum foil. This will prevent water from getting into the cheesecake as it bakes in a bain-marie.

Coquito Cheesecake

2 8oz. packages cream cheese (room temperature)
1 8oz Greek yogurt
1 cup sugar
3 tablespoons all purpose flour
¾ cup coquito
2 eggs
2 tablespoons rum
1 pinch cinnamon
juice and zest half a lime

Preheat oven to 425 degrees Farenheit.

In a saucepan, bring 6 cups of water to a simmer. Leave at this temperature until ready to use.

In a blender, or food processor, mix cream cheese, yogurt, sugar, flour, and coquito. Blend until smooth. Add eggs, rum, and cinnamon. Pour into crust. Place baking pan, in baking sheet, pour water, and bake for 10 minutes.

Lower temperature to 250 degrees Fahrenheit, and bake for another 45 minutes. Remove from oven and release spring. Let cool completely. Place in refrigerator overnight.

Devour!

Coquito

Tue, 27 Dec 2011 09:51:44 -0500

I’ve been a little disconnected from the food blog world for a while. A lot has happened since my last post. And for the sake of privacy I will not go into detail, but let me say this: I got married (!!!), went on a honeymoon to Belize (will post about this soon), and came back to Puerto Rico for Christmas with the family. It’s been an amazing couple of weeks, and I am a bit sad to go back. These next couple of posts are some of the recipes I shared with my family and friends over the past couple of days.

Traditional Christmas in Puerto Rico revolves around the pig. Roasted on a pit, with a side of rice and gandules, and pasteles…all meat based “delicacies”. I steer clear from most traditional Christmas dishes and stick to the salad I’d make. Though generally satisfied, I’d indulge in desserts. My sister and I always make cheesecake. A couple of years ago I experimented with it, by adding Coquito, the traditional Christmas drink. People always give it as gift, and with a little extra, I decided it would be best to use it in dessert. Let me warn you, this is delicious and addictive. It hints of coconut and rum. The cinnamon adds warmth. This dessert is indulgent and delicate.

Before I get to the cheesecake, I wanted to share the recipe for coquito. Even though milk based, I love the ingredients that give it life: ginger, cinnamon, and cloves. And because the Holidays are not over yet, we can still party and make it for New Years, or three Kings Day. Enjoy!

Coquito

(adapted from El Nuevo Dia)

1 cup water
12 cloves
2 cinamon sticks
1 inch fresh ginger (peeled)
1 can coconut cream (Coco Lopez)
1 12 oz can evaporated milk
1 cup rum
cinnamon

Place water, cloves, cinnamon sticks, and fresh ginger in a saucepan. Bring to a boil, reduce heat to low and steep covered for 15 minutes. In a glass jar mix coconut cream, evaporated milk, and rum until well incorporated. Pour hot aromatic water through a sieve into the jar. Mix again. Cool completely for 4-5 hours in refrigerator. Transfer to a sealed jar presentation. Serve chilled, in a small glass, sprinkle with cinnamon.

Creamy Raw Nut Dressing

Mon, 12 Dec 2011 17:29:07 -0500

Creamy Raw Nut Dressing

I consider myself a salad expert extraordinaire. I’m sure I’ve mentioned this before, plenty of times. It has been my go to meal over the past seven to eight years. After years of experimentations I’ve collected an arsenal of tips. I want to talk about dressings.

Salad dressings can make or break a salad. Too much dressing: soggy. Too heavy: gross. Not enough dressing: dry and boring. When making a salad dressing, you need the perfect ratio of acidity and sweetness to fat. I like to mix the dressing ingredients at the bottom of a large bowl, add the salad ingredients, then a sprinkle of salt and toss. This should be done when ready to serve to prevent the greens from wilting. Heftier greens, like kale for example, can sit dressed for longer periods of time.

I usually stay clear of the heavy creamy dressings, and go for the super simple olive oil-balsamic vinaigrettes. But for special occasions, I like to embellish my salads with a little more “oomph”. The recipe I’m sharing with you today I learned to make several years ago. It is a simple and versatile, creamy and rich without the mayonnaise, cheese, or cream. When ground, the nuts become creamy and smooth. I found the original recipe in one of my mother’s old Puerto Rican Cookbooks. It called for pistachios, which I substituted for almonds. If you have pistachios, they are amazing on this dressing. The combination of mint, parsley, grapefruit, and olive oil is amazing. The nuts here serve as body to the dressing, giving it a thick, delectable, texture.

I like to use it mostly in salads, but you can also in cooked pastas, roasted vegetables or on toast for an easy quick lunch.

Creamy Raw Nut Dressing

Handful blanched almonds (about ¾ cup)
Juice and zest of half a grapefruit
Handful of parsley
5-6 leaves mint
¼ cup olive oil
Salt to taste

Place all ingredients, except for olive oil, in a food process. Pulse until smooth. Slowly add olive oil, while continuing to pulse until dressing reaches desired consistency. Pour over salad greens or pasta to use as dressing.

Fennel, Chickpeas, Quinoa

Wed, 07 Dec 2011 17:12:04 -0500

Fennel is one of those strange vegetables most people in the US steer clear of. To be honest, I don’t think I know anybody who actively uses it, maybe because it is just looks strange, non-commercial, and complicated. Here at Tasty Plan we love fennel! And I think the best part about it is how weird it looks. Let’s face it: it has a personality of its own. It is sophisticated and complex, without the price tag. Its mild anise flavor adds elegance to any salad when thinly sliced, or used instead/with onions in stews, risottos, soups… you name it!

I used both the bulb and the herb for this recipe. While the bulb softens and sweetens as it cooks, leafs add freshness.

Fennel Chickpea Quinoa

1 tbsp. olive oil
½ fennel bulb (sliced)
Salt to taste
Pepper to taste
1 (8 oz.) can cooked chickpeas, drained
1 cup quinoa
2 cups water (or vegetable broth)
Couple spears fennel leafs (chopped)
Chopped parsley

In a medium saucepan, heat olive oil over medium high temperature. Add sliced fennel and salt, cook for 3-5 minutes. Add chickpeas, and cook for another couple of minutes. Add quinoa and combine, toasting for another couple of minutes. You want all the juices from the olive oil and fennel to adhere to the quinoa. Add water, or vegetable broth (if using). Cook until water is absorbed, then cover. Quinoa should be ready in 10-15 minutes after covering. Add fennel leafs and parsley. Serve warm.

Spiced Cauliflower Soup

Mon, 28 Nov 2011 17:57:23 -0500

It’s been a while since my last post, two weeks to be exact. I think I was avoiding the stuff-yourself-to-death-day extravaganza. My apologies.

Throughout the past two years, I’ve become obsessed with a handful of ingredients. I keep using them over and over again; in salads, vegetable stews, quinoas, roasts, and soups. They add a lot of flavor, and marry beautifully to vegetarian dishes. Cumin, coriander, curry, cinnamon, and ginger add warmth, spice, and flavor. They work best together.

This recipe is simple. It is belly warming, and totally satisfying, without the guilt. This soup is perfect for this time of the year. Cauliflower is flavored with cumin, coriander, curry, cinnamon, and ginger to make a decadent, vegan soup.

Spiced Cauliflower Soup

Olive oil
¼ onion
1 large cauliflower head
1 tsp. cumin
1 tsp. curry
1 tsp. coriander
1 tsp. cinnamon
Couple slices fresh ginger
Salt to taste
Pepper to taste
2-cup (approx.) water

In a large skillet heat a tablespoon of olive oil over medium high heat. Sautee onions for a couple of minutes. Chop cauliflower into florets. Add to skillet with onions, and cook for a couple of minutes. Add spices and ginger. Add a couple tablespoons of water to pan, reduce heat and cover. Cook for about 10 minutes, or until tender. Transfer Cauliflower to blender. Add a coup of water, or vegetable stock if readily available, and puree until smooth. Add water until you reach desired smoothness. Serve hot with a couple of cilantro leaves.

Balsamic Dark Chocolate Truffles

Tue, 15 Nov 2011 12:10:51 -0500

Truffles have the power to make any chocaholic smile. They are small, elegant, indulgent treats. I used to indulge on the extra dark chocolate kind as a teenager.

Perfect as a holiday gift, these are easy to make, and surprisingly affordable. You can buy perfectly shaped truffles almost anywhere, but its more special if you make them yourself.

The process is simple. Make a ganache by melting chocolate, adding cream and a sweetener; cool, shape, decorate, and eat. You can substitute the balsamic for liquor (Cointreau, Scotch, Rum) or extract (vanilla, almond).

Balsamic Dark Chocolate truffles

(makes 8-10 truffles)

4 oz. Semi Sweet (or Bitter Sweet) Chocolate Chips
2 tbsp. heavy cream
1 tbsp. corn syrup
1 tbsp. balsamic vinegar
2-3 tbsp. cocoa powder (for coating)

Over a double boiler with simmering water, melt chocolate. Mix in cream, corn syrup and balsamic. Let cool for about an hour in the fridge. The ganache should be hard. Remove from fridge for a couple of minutes. Pour cocoa powder into a clean bowl. Using a teaspoon, scoop chocolate into hand and form into a ball. The warmth from your hands will slightly melt the chocolate, helping you mold it. Place chocolate ball into cocoa powder bowl. Cover completely and set aside. Store in refrigerator for up to 2 weeks. They can last longer in the freezer.

Honey Grapefruit & Almond French Toast

Sun, 13 Nov 2011 15:43:42 -0500

With the holidays around the corner, my mind is set on grapefruit season. This recipe uses the juice and zest of half a grapefruit, and is a perfect addition to a Holiday Brunch menu. Warm, sweet, and, wait for it, grapefruit-y!

After reading a recent post by Melissa Clark, I was inspired to test her tip. She suggests toasting bread slices before soaking in the custard. The reasoning: dryer bread absorbs better. I think it helps makes the French toast fluffier and moister.

Honey Grapefruit & Almond French Toast

SERVES 2-3

3 thick slices day old bread (ciabatta or challah work best)
2 eggs
2 tbsp. milk
1 tbsp. honey
juice half a grapefruit
zest half a grapefruit
1 tsp. almond extract
pinch of salt
butter to grease pan

Toast bread. Heat cast iron pan over medium-high heat. Add tbsp. butter and grease hot pan. In a large bowl, whisk eggs, milk, grapefruit zest, grapefruit juice, almond extract, and salt until frothy. Dip toasted bread in custard for one minute on each side, and place on hot pan. Cook for 3-5 minutes over medium heat, and flip. Toast should be golden in color. Repeat for each slice. Eat immediately with maple syrup (or honey) and fruits.

Black Bean Quinoa

Tue, 08 Nov 2011 12:09:00 -0500

We had a bunch of ~~dudes~~ guys over for dinner the other day. I usually struggle to feed this kind of crowd, as I am more of a grass grazing, vegetables-only kind of person. When people come over, I put my food ~~issues~~ preferences aside, and plan a meal.

When making food for a dinner party, I always try to make dishes that are fun, festive, flavorful, and filling. I usually stress out for a second, subconsciously brainstorm for a couple hours, and come up with a variation of the traditional grain-protein-salad combination. I start by choosing some sort of theme: a flavor combination profile that will guide my decision making when designing the meal.

Because we live in an omnivore’s world, I usually start with the protein. From there I pick a grain, such as rice, risotto, or quinoa, to which I can add flavor through herbs and spices. I usually treat the grain as the binding element between the protein and the vegetable. It is where I place most of the focus and creativity.

The theme for this dinner party was fresh, spicy Latin flavors. We cooked churrasco, a big bowl of black bean quinoa, and avocado drizzled with olive oil and white vinegar. Can it get any more Latin than that?

The multiplicity of colors and textures makes this dish fun and festive. This black bean quinoa salad is easy to make, and totally inexpensive, a perfect addition to your dinner party recipe repertoire.

Black Bean Quinoa

Serves 10

2 Cups Quinoa
4 Cups Vegetable Broth
2 tbp. cumin
2 tbp. curry powder
1 handful cilantro
2-3 green onions
½ yellow, red, or green bell pepper
1 cup cherry tomatoes
1 12 oz. can black beans
1 tbsp. olive oil
1 tbsp. white vinegar
juice of half a lime
1 tsp. sriracha

Wash quinoa to remove any whitish residue it might have. In a large pot combine vegetable broth, quinoa, cumin, and curry over medium-high heat. Bring to a boil and reduce to medium heat, Cook until the broth has been absorbed. Cover and cook for another 10 minutes over medium-low heat. Quinoa is ready when translucent and a white vein appears.

While the quinoa is cooking, slice tomatoes in half, chop green onions, cilantro, and pepper. In a large bowl combine vegetables, with olive oil, lemon juice, vinegar, and sriracha. Rinse black beans with water, and drain. Incorporate to the bowl with vegetables. Once quinoa is cooked, incorporate to the rest of the salad, and serve immediately.

Spicy Cilantro Salsa

Mon, 07 Nov 2011 10:01:00 -0500

This is a variation on the traditional chimichurri. This recipe makes a less oily more fragrant salsa. You can add this to anything that needs a kick. It is truly amazing, specially when having friends over for a BBQ.

Spicy Cilantro Salsa

Makes apprx. 1 cup

1 bunch cilantro
½ green pepper
3-4 green onions
½ habanero pepper (without seeds)
2 garlic cloves
1 tbsp. olive oil
1tbsp. white vinegar
½ water

Place all ingredients in food processor, and puree until smooth. Add water as needed. Serve with vegetables, meats, fish, or any other dish that needs spice.

Ginger Cardamom Cheese Flan

Fri, 04 Nov 2011 11:18:35 -0400

Flan is eaten everywhere. There are a million variations, and every country has its own twist on the basic recipe. In Puerto Rico, flan is made with four basic ingredients: eggs (lots of them), evaporated milk, condensed milk (amazing!), and caramel, to which you can add pumpkin, vanilla, cream cheese…. It is sweet, smooth, silky, and decadently creamy.

Making flan is similar to making cheesecake. You blend the ingredients, pour them into a pan, bake for an hour in bain marie, and refrigerate overnight. The difference is in the caramel. With a little patience, caramel is easy to make.

Having made both wet and dry caramel, I must confess I prefer making dry caramel; it is less unpredictable and develops a richer, nuttier flavor. I added cardamom and Ginger to the caramel, just for experimentations sake. The combination is amazing. A little spice from the ginger and aromatics from the cardamom make this recipe a knockout. Classic, with a twist.

And here is when it gets difficult. For the flan to develop the right texture, it needs to rest in the refrigerator overnight. The final product is irresistible. So as tempted as you might be to take a bite, don’t.

Ginger Cardamom Cheese Flan

Serves 10-12

Ginger Cardamom Caramel
1 cup sugar
1 tbsp. ground ginger
1 tbsp. ground cardamom

Put a clean, dry saucepan over a burner at medium to medium-low temperature. Once the saucepan warms up, pour sugar, ginger, and cardamom. The sugar should start melting at the bottom first. (It takes several minutes before anything starts happening, so I suggest being patient rather than turning the burner to high. Burnt caramel is not tasty.) Once the sugar starts to melt, mix gently. You want the sugar to develop an medium dark amber color. There might be a couple of stubborn pieces of sugar that wont melt; you can scoop those out later. If you over mix the sugar, it will become lumpy. Lower the heat, and let sugar melt into liquid. Once the caramel is totally liquid, pour into the cake pan where you plan to bake the flan. I used an 8 inch pan 2 inches deep. Cover the entire bottom of the pan with the caramel. This needs to be done quickly, to prevent the caramel from hardening. Set aside.

Flan

7 eggs
1 8 oz. cream cheese
1 12 oz. can sweetened condensed milk
1 14 oz. can evaporated milk
½ cup white sugar

For the bain marie you need a deep baking sheet, where you will place your cake pan into. Make sure it is large enough to fits the cake pan.

Preheat oven to 350 degrees Fahrenheit. In a pot pour approximately 8 cups of water and simmer until just boiling. Depending on the size of the baking sheet you might need to simmer more or less water.

In a food processor or blender, incorporate cream cheese, eggs (one at a time), condensed milk, evaporated milk, and sugar. Blend until smooth. Pour into the cake pan over the caramel. Completely cover in tin foil, and place in the baking sheet. Place in oven, and pout hot water into baking sheet, ensuring that water doesn’t get into the custard. Water should reach halfway up the cake pan. Bake for an hour. To check if flan is ready, insert a wet knife into center of custard. It should come out clean. Refrigerate for at least 8 hours, or over night.