Cocina Al Minuto de Nitza Villapol

Look what my Aunt gave me.  What a treasure, my Tia Nancy recently move to Spain and among all the wonderful things she gave me, she gave me this priceless treasure, well in Amazon it's priced and it's a pretty little penny.  But I would not sell it for all the tea in China.

Not only does it have all of my favorite recipes that Mi Abuelita use to make for me, it was a special gift from one of my favorite aunts.  

Stay tune, going to start cooking my way through it.  Making a few adjustments to make it a little healthier.  Except when it come time to make those Platanos a Tentacion (Temptation Plantains) that is just what they are a horrible, delectable  temptation.

FU FU or Mofungo

Since I'm Cuban it's FuFu for me.  And although not as tasty as the fried version of my Purto Rican friends, this is a little leaner, I think????

Ingredients

3 Green Plaintains (peeled and cut into small pieces).
1 Yellow Plaintain (not riped- peeled and cut into small pieces)
1 Medium Onion (Diced)
1 lb - Chicharon (Pork Grinds) --- (You can substitute masitas de cerdo fritas with mojo - friend pork chucks with mojo- recipe coming soon)
4 to 6 garlic cloves (minced)
2 Limes
1/4 Olive Oil

Preparation:

1. In a saucepan, cover plantains with lightly salted, cold water and bring to a boil.
2. Cook until plantains are soft (about 10 to 15 minutes).
3. Drain and mash the plantains. Set aside.
4. In a frying pan, add the olive oil sauté the diced onion and chopped garlic . Continue sautéing for about 5 minutes. Set aside and add the juice of the 2 limes5. chop the chicharon/pork chunks.
6. Fold all the ingredients together and thoroughly mixed. Transfer to a dish, cover and keep warm until ready to serve.

You can serve it just like this, with Bacalao a la viscaina (I will work on this recipe soon) or like I did here with Vaca Frita.

Buen Provecho!!

***I did this one with macitas fritas.  I just had a Root Canal I the dentist must of read my mind because the first food he mentioned that I could not eat was mofungo (he is Puerto Rican).  I wanted to cry, so me being my ingenious self  always thinking how to solve the problem at hand I cheated, I stopped at El Palacio del Jugo and bought one pound of already made masitas fritas and a little mojo.  It was scrumptious 

Re-Inventing Hamburger Patties

The other day I went to Publix and they were cooking something amazing, it tasty delicious, but when I went to look at the ingredients of course it was made with a jar of Alfredo sauce, the bugger was dipped in eggs then it was breaded with a box of Italian Bread Crumbs a HUGE NO NO! at our home.

So how did I re-invent this perfectly delicious meal. Here you GO!

Ingredients

4 lean burger patties
2 eggs
2 cups of Panko break crumbs (Japanesse Bread Crumbs)
1/2 cup of Parmesan cheese
2 TBS Garlic Powder (got to season those crumbs)
1/4 Cup Olive Oil
Salt and Pepper to taste

Mock Alfredo Sauce by David Liberman (CLICK HERE)
2 cups baby spinach (uncooked)

Instructions:

Mix together the Panko, Parmesan cheese, Garlic, Salt and Pepper together in a shallow dish.  Mix the eggs add a hint of salt and pepper to the egg, then start breading the burgers.  Once you have all the burgers breaded let them sit for 10 to 15 minutes.  I believe the breading sticks better if you just let them sit for a bit (just my opinion).  Add about 1/4 cup of Olive oil to a saute pan, now you can either saute them in a pan on medium heat  (I do it this way, we all need a little oil) or you can put them in the oven Brush a little Olive Oil on them place in a pre-heated (350) over, for about 15 to 20 minutes depending how you like them cook.

In the meantime place the Alfredo sauce in a large sauce pan in medium heat and add the spinach  just to wilt the spinach once they have wilted remove it from the heat put aside.

Once all the burgers are done place them on a serving tray, pour the Alfredo/Spinach sauce over them, serve with pasta or rice and enjoy.

Blogging Once Again

It's been over one year since I last posted.  I decided to start Weight Watchers again, yes again.  I want to post all the recipe that I make and are worthy of posting.  I am going to go through those 5 or more Weight Watchers cookbooks I have and start cooking.

To do list:
List what's for dinner for the week (imagine not having to think what's for dinner everyday)
Grocery list
Cook

Come back tomorrow.

CHICKEN, CHICKPEA, and PESTO salad

A Family Favorite
Boil the chicken with a little salt and pepper.

In a mixing bowl mix together 2 shredded cooked chicken breast halves. 1/2 large English cucumber, thinly sliced, 2 celery stalks, thinly sliced, and 1 can (15 ounces) chickpeas, rinsed and drained. Add 1/3 cub Basic Basil Pesto and a squeeze of lemon. Season with coarse salt and ground pepper.

358 cal, 18.5 g fat (2.9g sat fat); 21g protein: 27.5g carb; 6.2g fiber.

Pesto

Coarse Salt and Pepper
1 garlic clove, peeled
1/4 cup toasted pine nuts
3 cups packed fresh basil leaves
(2 1/4 ounces)
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan

Roughly chop the garlic. Add to a food processor with pine nuts, basil, and 1 tablespoon oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with Salt and pepper.

Per Tablespoon. 113cal; 11.8g fat (1.7 g sat fat); 1.3g protein; 1g carb; 0.5g fiber.

NOTE: I have done it adding pasta and omitting the cucumber and celery, yummy also.

Grilled Caponata

Oh This one is absolutely delicious. I make it over the weekend and have enough in the fridge to eat during the week. It's yummy hope you give it a try.


Recipe courtesy Bobby Flay


Serves:
4 servings

Ingredients

* 1 medium eggplant, cut in rounds
* 1 large red onion, cut into 1/4-inch thick slices
* 4 plum tomatoes, cut in rounds
* Olive oil
* Salt and freshly ground black pepper
* 1/4 cup pitted kalamata olives
* 2 tablespoons capers, drained
* 2 tablespoons golden raisins/gran-raisins
* 2 tablespoons pine nuts, toasted/pistachios
* 1 tablespoon chopped garlic
* 1/4 teaspoon red pepper flakes
* 1/4 cup red wine vinegar
* 2 teaspoons honey
* 1/4 cup finely chopped flat-leaf parsley

Directions

Heat your grill to high. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper, to taste.

Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove to a cutting board and cut into quarters.

Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to a medium bowl and add the olives, capers, raisins and pine nuts.

Mix together the garlic, red pepper flakes, vinegar and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified.

Pour the dressing over the vegetables, add the parsley and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.

Tomato, Spinach and Feta Omelet

Per Serving: Calories 176

Fat 10g (56.2% calories from fat)

Protein 14g

Carbohydrate 4g

Dietary Fiber 1g

Cholesterol 358mg

Sodium 512mg



Ingredients

Makes 2 servings

4 large eggs

1 cup baby spinach, chopped

1/2 tsp dried oregano

1/4 tsp salt

1 plum tomato, sliced

2 tbsp feta cheese, crumbled

1/4 red onion, thinly sliced (optional)



Directions

Combine eggs, spinach, oregano and salt in a medium bowl. Beat until well blended. Lightly coat a 9-inch nonstick skillet with cooking spray, heat over medium heat.



Pour egg mixture into skillet. Cook until bottom is lightly browned and firm, about 5-6 minutes. With a spatula, flip the omelet to the other side and cook 3 minutes more. Transfer omelet to a platter. Sprinkle tomatoes and cheese on one half (and onions, if desired) and fold over other half to cover.



Let stand 1 minute to warm tomatoes and cheese. Cut in half.

This recipe is courtesy of Eggland's Best.

I make it for one, use 1/2 the ingredients, use 2 egg whites and one egg instead of 2 eggs.

Dave Lieberman’s Fettuccine Alfredo

This is absolutely delicious, no one will ever know it's not the real thing.

Ingredients

Serves 4

1 lb cooked whole wheat pasta

1 head cauliflower, cored removed and broken into small florets

2 tbsp olive oil

3 shallots, minced / 1/2 a large onion (Vadalia/sweet)

2 garlic cloves.

1 cup chicken stock

1 1/2 cup grated parmesan cheese, plus more for garnish

Salt and black pepper to taste



Directions

Steam the cauliflower for 20 minutes until very soft. In a small sauce pan, heat the olive oil over medium-low heat and cook the shallots until soft and translucent, stirring often, for about 10 minutes. add the garlic and cook about 2 minutes. Add the chicken stock and cook for 5 minutes longer. Set aside to cool.



In a large blender, combine the cooked cauliflower and the shallot-chicken stock mixture and puree until silky smooth. Pour the puree into the sauce pan and heat over medium heat until steaming. Remove from the heat, toss in the cooked pasta and add the grated Parmesan cheese.

I added the garlic you can take it out if you like

Season to taste with salt and pepper and divide between 4serving bowls. Top with more Parmesan cheese.

You can easily cut this recipe in half. Left overs are great also. ENJOY.

I Would love to hear from you if you make it.

Pecan Crusted Chicken Tenders

Recipe was inspired by Rachel Ray, but I twinged it a bit.

Ingredients

* 1/4 cup Olive oil, for frying.
* 1 1/3 to 2 pounds chicken tenders
* Salt, garlic powder and freshly ground black pepper
* 1 cup all-purpose flour
* 2 egg whites and one whole egg beaten with a splash of milk or water
* 1 cup Homemade bread crumbs. (Wheat English Muffins or WhiteWheat)
* 1 cup walnuts, processed in food processor to finely chop
* 1/2 teaspoon nutmeg, freshly grated or ground
* 1 lemon, zested

Directions

Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt, garlic powder and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground walnuts, nutmeg and lemon zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.

(I place them on a cookie rack to drain, also the oil may get brown if you feel there are too many bread crumbs and the oil is burning just trow away that oil a put new one in, this only happens when you make large badges)

Cheesy Sloppy Joes

1/2 lb. lean ground beef/ground turkey
1 (10oz) Package frozen mixed Vegetables.
1 (6oz) can tomato paste
1 (1.3 or 1.5 oz) Package sloppy joe seasoning mix.
3 Whole Wheat Hamburger Buns/or whole-wheat English Muffins
6 (3/4oz) Slice Fat-Free Cheddar Cheese.

1. Heat a large non stick skillet over medium high heat. Add the beef and cook until browned, 4-5 minutes, stirring with a spoon to break it up. Discard any drippings.

2. Stir in the mixed vegetables, 1 1/3 cups water, and tomato paste, and seasoning mix; bring to a boil. Reduce the heat and simmer, stirring, until thickened, about 10 minutes.

3. Meanwhile, preheat the broiler; Place the buns, cut side up, on a broiler rack and broil 3 inches from the heat until toasted 1 - 2 minutes. (I put mine in the toaster). Top each bun half with 1 slice of cheese and broil until the cheese is melted, about 1 minute longer. Spoon 1/2 cup of the beef mixture on top of each bun half and serve at once.

Per Serving: (1 Sloppy Joe); 207 Cal, 4g Fat, 1g Sat Fat, 0g Trans Fat, 21mg Chol. 1,018 mg Sodium, 26g Carb, 5g Fiber, 19g Prot., 260mg Calc. Points 4 (this is for beef and Hamburger buns. I have not figured out the turkey and English Muffin, but it will be less if using white turkey ground

Rum Cake

NOT HEALTHY BUT FESTIVE

This recipe was giving to me by one of the original Bacardi. Well she was married to him. I love making it. It may not be the healthiest of recipes but it sure taste good.

Next year I'm going to work more on bringing you everyday food that are easy to make and good for you. Stay tune.

Rum Cake

* 1 1/2 cups pecan pieces, reserve 1/4 cup
* 4 whole eggs
* 1/2 cup water
* 1/2 cup of canola oil
* 1/2 gold rum, Bacardi
* 1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
* 1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)

Glaze

* 1 cup granulated sugar
* 1/4 cup water
* 1 stick butter
* 1/2 cup gold rum (recommended: Bacardi)

Frostic

* 3 cups confectioners sugar
* 5 Table spoons of Rum (or you can use water.) You may need more depends the consistency that you want it.


Directions

For Cake

Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med. about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.

NOTE**The glaze needs to be prepared approximately 10 minutes before cake is ready.

For Glaze

Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Should make approx. Pour into a large measuring cup that will hold that amount or more. Set Aside

Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

Frosting

mix the sugar and rum for make the consistency you desire.

pour over the cake.

Tomorrow yes Tomorrow

I'm starting WW again, but this time I'm sticking to it.
I'm going to start cooking the delicious recipes they have and sharing them with you all again. I have a new goal of loosing 50 lbs in one year, and I'm doing it now.

I'm always tired, my cholesterol is high but not high enough for medicine, my triglycerides are high also and my liver enzymes are also elevated. Everything can be made right by diet and exercise. So as I sit here today I'm drinking my last beer for a while and eating my last bunch of chips without measuring them. This time next year I will be healthy again, that is a promise I have made myself and my kids.

Today I'm making BBQ chicken and salad.

Mambo Rice

This one is yummy guys. If you like garlic, lime cilantro and parsley you will love this one.
Guy Fieri's recipe.

Ingredients

* 2 cups water
* 1 1/2 cups chicken stock
* 2 cups rice
* 1 cup chopped Italian parsley
* 1/2 cup chopped cilantro leaves
* 4 tablespoons minced garlic
* 1/4 cup freshly squeezed lime juice
* 2 tablespoons extra-virgin olive oil
* Kosher salt, to taste
* 2 teaspoons freshly ground black pepper

Directions

Add water, chicken stock and rice to a rice cooker. Cook until al dente.

Combine all other ingredients in a bowl.

Remove rice from cooker and toss, separating with fork. Once rice is separated, slowly add the blended mixture.

Rice can be served hot or cold.
Enjoy it.

Grilled Pork Tenderloin with Guava Glaze

This one is for Tonya

ngredients

* 2 pork tenderloins (about 1 1/2 pounds each)
* 2 tablespoons canola oil
* Salt and freshly ground pepper
* Guava Glaze, recipe follows
* Orange-Habanero Mojo, recipe follows I used Jalapenos since my family does ot like the Habanero, I also used one lime and one lemon it taste better with the oranges but I did not have any.

Directions

Preheat a grill to high.

Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately.
Guava Glaze:

1 cup guava jelly, or apricot jam

1/4 cup Dijon mustard

1/4 cup freshly squeezed orange juice

Salt and freshly ground pepper
Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
Orange-Habanero Mojo:

2 tablespoons canola oil

1 small red onion, finely chopped

4 cloves garlic, finely chopped

1/2 cup fresh lime juice

3 cups freshly squeezed orange juice

1/2 habanero chile, seeded and finely chopped

2 tablespoons chopped fresh cilantro leaves

1 teaspoon cumin seeds

Salt and freshly ground pepper
Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.
Try this one is absolutely delicious and fast 30 to 40 minutes.

Got Spice

Yeap you name it I have it, I have Spanish, English, Italian, Thai, Indian and any other one you can think of other than scrapbooking I love to cook and collect spices. I cook most days and I cook different foods from different countries, for the vast majority of time my family is ok with the food but sometimes they beg me to please cook "regular" food.



And just for good measure I have a little extra. Can you believe that sometimes I can't find the spice I need. There are so many different spices I wish I could have them all.

I'll be back later with a new delicious recipe with only 4 ingredients.

Greek Salsa or Salad

This is good either way.

2 whole ripe tomatoes
1 sweet onion (med)
1/2 green pepper
1/2 yellow pepper
1 whole cucumber
1/4 cup parsley
1 cup of Greek Calamata Olives (Black Olives)
1/2 cup feta cheese.
1 tsp Cayenne pepper.
Salt & Pepper to taste
Olive Oil Vinegar

Chop all of the above into small pieces all the same sizes putting everything into the same bow. Mix all the ingredients together add salt, pepper, cayenne, oil and vinegar and mix well. You can eat it with crackers, chips or as a side salad, no matter how you eat it you will love it.

Diana's Quick and Easy Potato Soup

I made this the other night when I was in no mood to cook. I needed something quick and easy so I made this potato soup. I don't have exact measurements but go with it and try it I know you will love it, because it is yum yum yummy.

1 medium onion chop
1 tablespoon chives
1/2 to stick of butter
1 tsp of Salt
1 tsp of white pepper
32oz container of broth (Chichen or vegetables)
1 cup heavy cream (you can use low fat milk instead)
2 containers of ready made mash potato.
slurry (3 tablespoons of corn starch 1/4 cup of heavy cream/or milk.)

Melt butter and saute onions, add salt and pepper to taste. Once the onions are translucent add the container of broth 3/4 cups of heavy cream and little by little start whisking in the mash potato. once all the mash potato is whisk and you see the consistency if is too watery add the slurry if not leave it as is. let cook for about 20 minutes and serve top with chives.

quick and easy very tasty.

Tuscan Vegetable Soup, Ellie Krieger,

Ingredients
1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional
Directions
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

Serve topped with Parmesan, if desired

Try this one out it is So Yummy and quick.
It's what's for dinner tonight.

VACA FRITA (Fried Cow)

2 lbs Flank or Roast (I use Flank but if you want less fat use sirloin roast for less fat, You can also use chuck roast )
3 bay leaves
1 whole onion
1 whole green pepper
1 whole garlic cut in half
Salt and pepper
You can put this in your slow cooker with about 2 to 3 cups of water, and let it cook all day. Save the broth for soup.Remove the beef and let cool for a bit. Shred it all up and add the following ingredients.
1 juice of one lime
1 jice of one lemon
2 cloves garlic finely minced
4 tablespoons Olive oil
1 large onion thinly sliced
fresh parsely as desired
salt and pepper
you can leave it overnight or just 1 hour then in a large frying pan add olive oil and fry the meat and onions until slightly brown. Sprinkle parsley and squeeze more lime juice if desire.

put over white rice.

Happy New Year

been gone for a while, I'm going to start posting new recipes at least once a week, they will be healthy but maybe once in a while we will have one not so healthy.
The family went to Boston, and "BABY IT WAS COLD OUTSIDE". It was the first time Natalie saw snow, and she enjoyed it a lot.