February 27, 2014

Ajiaco (Colombian Chicken & Potato Soup)


This popular Colombian is delicious and very easy to make. 
Guascas, a South American herb, imparts a grassy flavor to the soup and can be found at Latin American markets.


Ajiaco 
Serves 2 to 4

2 chicken breasts
1 yellow onion, chopped
3 garlic cloves, chopped
salt & pepper to taste
1/4 cup olive oil
5 cups chicken stock
1 1/2 pounds red potatoes peeled and cut into 1" chunks
2-3 ears fresh corn, cut crosswise into quarters
1 bunch cilantro, chopped
1 1/2 tablespoon guascas

Heat the olive oil in a heavy medium size lidded pot, over medium heat. Add the chicken, onion, garlic and brown each side. Add salt & pepper. Pour in the stock and raise the heat to high. When the mixture boils, lower the heat to medium-low, then cover and simmer.
Cook until the chicken is tender, about 20 minutes. 
Transfer the chicken to a platter, reserving the cooking liquid in the pot. Cut or tear the chicken breasts into strips.
Place the potatoes in the pot with the leftover cooking liquid and set over medium heat. Cover and cook for about 5 minutes. 
Add the corn, the cilantro, and the guascas. Simmer with the lid on for 15 minutes, or until potatoes are tender but not overcooked. Return the chicken to the pot. Simmer another few minutes until the chicken is warmed through. 


Ladle the soup into individual bowls and top with avocado, capers, sour cream and chopped cilantro.


February 26, 2014

cornbread


Who doesn't love cornbread?
It is delicious and gluten free.



Ingredients

2 cups organic coarsely ground yellow cornmeal
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 egg
4 tablespoons unsalted butter, melted and cooled
1 1/2 cups buttermilk

Directions


Preheat your oven to 400°F. Place 12 cupcake silicone molds on a muffin baking mold.

In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well. In separate bowl, mix the egg, butter, and buttermilk, and whisk to combine well.

Mix dry ingredientswith the wet ingredients.  Mix until just combined. Pour the mixture into the prepared pan. Bake for 15-18 minutes, or until lightly golden brown on top, and a toothpick inserted in the center comes out clean. 
Serve hot & Enjoy!!!!








beetroot leaves {nothing goes to waste}

There was a time when I would discard beetroot leaves.
These days I don't let them go to waste.
They have a flavor similar to kale and Swiss chard.
Cooked or raw, beet greens are very rich in vitamins and minerals.


Try to select beet greens that have a dark, green color and fresh looking beet roots attached.



Cut most of the stem and give them a good wash.


Sautee them with extra virgin olive oil, purple onion,
garlic, balsamic vinegar and pine nuts.


Yesterday, I served them for lunch with a side of edamame.




February 25, 2014

healthy drinks


Are you a fan of healthy drinks?
I am!!! Love mixing fruits and vegetables
with yogurt, almond milk, coconut water…

This is my strawberry, red beet, Greek yogurt, blood orange, red grapefruit, and flax seeds smoothie. 



Blueberry, blackberry, chia seeds, almond milk, blue agave nectar and flax seeds.


February 21, 2014

chocolate & red beet chocolate cupcakes


A different and healthier version of a classic cupcake.
The beets make for very fudge like cupcakes.
Delicious!



INGREDIENTS FOR 12 CUPCAKES
1/2 cup roasted red beet puree
1 cup unsweetened almond milk
1 tsp white  or lemon juice vinegar
3/4 cup granulated sugar
1/4 cup corn oil
2 tsp pure vanilla extract
1 cup unbleached all-purpose flour
1/2 cup unsweetened organic cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt

INSTRUCTIONS

Preheat oven to 375°F.
Line a muffin pan with 12 paper liners.
Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes.
Add the sugar, oil, vanilla extract, and cup beets and beat throughly.
Add the flour, cocoa powder, baking soda, baking powder, and salt while mixing by hand or with a mixer.
Do not over beat.
Pour batter into liners.
Bake 20 minutes.
Transfer to a cooling rack and let cool completely.

ENJOY!






you can dust them with the cocoa powder
also great some dulce de leche for added sweetness 



February 19, 2014

vanilla chia seed pudding

Chia seeds are the latest super food
and one of the best sources of soluble fiber
and omega acids (even more than flax).
They are a ideal for people with gluten allergies.

I made vanilla pudding with chia seeds today.
It is really easy!!



For one serving:
In a small bowl, mix 1/2 Cup almond milk, 
2 Tablespoons chia seeds, 1 Tablespoon blue agave nectar,
1/8 Teaspoon pure vanilla extract, and a pinch of salt.
Mix well and refrigerate giving it a good stir after half hour.
Keep refrigerated at least four hours before serving.
Top it with your favorite fruit, seeds, and nuts. 
Enjoy!



My topping: fresh raspberries, chopped almonds & orange zest



February 16, 2014

baking on Sunday morning


nothing like the smell of
freshly baked banana bread!

Happy Sunday!!!









February 7, 2014

working on new toys


These days I'm working on toys
made with cotton and linen,
with crochet accessories,
and embroidered by hand.

Some bunnies have silk ears!

Stay tuned! Soon available in my SHOP!






 
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