Archive | April, 2010

Adobo Alternatives

12 Apr

I need my food to be seasoned well…  us Puerto Ricans love savory dishes.  Not to be confused with spicy.  We do not typically use chilies or hot spicy peppers in our cooking, but we do season our food well with adobo – a mixture of spices, herbs and salt that give Puerto Rican food is unique flair.

I mentioned you how to make your own adobo mixture here… but if you’re too lazy ( like I have been known to be) or you feel you want to try things before investing in making your own mix, there are a few natural and vegetarian alternatives you  can try from your local health food store.

        

 

Both Spike and Herbamare can be found in your local health food… these are made from natural ingredients, sea salt and without adding any chemical preservatives.  I have been using both for a number of years now.   I use them to season stews, rices, mushrooms, veggie burgers, etc.  Give these seasonings a try… you’ll see how your food will bring you even more enjoyment…  Bon Appétit!!!

Horseradish Potato Pastelón

6 Apr

I am in love with anything with horseradish in it… cheese, mustards, etc.  And to show my appreciation towards horseradish, I decided to create this pastelón.  It’s really a clean-your-fridge recipe… but delicious in its own right. Confirmed by my friend Jonathan, who was my guinea-pig for the day…

 

HORSERADISH POTATO PASTELÓN

About 2 lbs of potatoes – russet or red-skinned potatoes work well here
4 tbs of butter
¼ cup of milk
1 tbs grain mustard
1 tbs prepared horseradish
½ yellow onion, chopped finely
2 garlic cloves, chopped
1 cup of shredded carrots
½ cup of broccoli, cut into small pieces
¼ cup of grated Parmesan Cheese
Olive oil
Himalayan Pink Salt and Freshly Cracked Black Pepper

 

  1. Boil the potatoes in salted water in a medium sized pot.  I tend to just put enough water to only cover half of the potatoes.  That way they boil and part steam and cook faster in my experience than if you submerge them all in water.
  2. While the potatoes cook, we prepare the vegetable filling…  In a medium skillet over medium heat we add a bit of olive oil and sauté the chopped onions and garlic for a few minutes.  Add the shredded carrots and mix well with the onions and cook until the carrots and onions soften, about 3-4 minutes. Lastly, add the broccoli florets, mix in with the rest of the ingredients and let cook for about 1-2 minutes.  Season with salt and pepper.  Then turn off the stove and let the broccoli cook with the residual heat from the skillet.
  4.  When the potatoes are cooked and fork tender, drain the water and mash the potatoes in the same pot you cooked them and add the butter, milk and mash them well with a potato masher.  Add the mustard and horseradish.  Season with Salt and freshly cracked black pepper.  Mix it all in well. 
  5. Spray a glass baking dish with Canola Oil spray and place 1/3 of the potato mixture at the bottom of the dish and spread it all as evenly as possible.  On top, add the vegetable mixture in one even layer.  Lastly, top with the remainder of the potato mixture.  Finish with a layer of sprinkled parmesan cheese on top.
  6. Bake in a 350F oven for about 30 minutes until the cheesy top has a nice golden brown crust.

Healthy Lifestyle Change for APRIL– Eat only Whole Grain flours

1 Apr

Whole grain flours are much more nutritious than white refined flours.  Whole-grain flours have insoluble fiber very necessary to help our intestines eliminate properly.  There are several benefits to transition from white-refined baked goods:

  • Baked products made with whole-grain flours have more flavor
  • Whole-grain flour has fiber that helps our system with constipation issues
  • Fiber has complex carbohydrates to help you feel more satisfied longer after eating
  • Whole-grain products contain more nutrients

Instead of buying at the grocery store the regular, same-old white bread you usually buy, you’ll now purchase instead:

  • 100% whole-wheat bread – it’s important to read the labels, because there are many sandwich bread brands out there that contain some form of whole-wheat flour, but still the main flour is white.  The label should say 100% whole-wheat and the first ingredient in the list should be whole-wheat flour.
    • Now, there are brands of whole-wheat semi baked baguettes too.
    • Local bakeries, even Pan Pepín in Puerto Rico, bake whole-wheat pan criollo – order this the next time you order a sandwich in a local panadería
    • Buy whole-wheat pita breads – these are great for sandwiches and even for pizzas.  They come in a small and larger sizes.

 

   

     

 

  • Whole-wheat or whole-grain pastas
    • In any major supermarket now there’s a variety of whole-wheat and alternative grain pastas in a variety of presentations – penne, macaroni, lasagna and fettuccini noodles, among others.
    • Try some alternative grain pastas – like those made out of Rice, Brown rice, Quinoa, etc.

 

 

  • Baked Goods made from Whole-Wheat or Whole Grains
    • In many supermarkets and health food stores there’s a wide variety of baked goods made from whole-wheat and other whole grains, such as:
      • Guava Pastelillos – Made in Las Marías, here in Puerto Rico
      • Health Food stores carry several boxed cake mixes made with whole-wheat or alternative flours, for the Baker who does not feel comfortable making cakes from scratch.
      • But if you’re comfortable making things from scratch here are a few cake and cookie recipes you can certainly try:

It’s not that difficult to transition from white/refined baked goods to whole-grain… it just takes a few different choices when we go to the grocery store will bring much more health and nutrition to our lives.  Try it… you will not regret it.

Follow

Get every new post delivered to your Inbox.

Join 642 other followers