This was a post I should have written to publish early in January. Well, it’s already early in February and this will have to do.
This salad was part of our first KarmaFree Cooking class last December. And what’s different about a salad you should ask… well, besides trying to instill into people’s minds the importance of eating a large green raw salad every day, we wanted to introduce some new and different ingredients people might not use raw in a salad. Can you pick them out in this picture here???
Scroll down to see if you guessed right…
Raw pumpkin and raw beets… They’re usually eaten cooked, but these are sweet and delicious additions to any salad.
I know that all you folks who are going thru winter might not crave something cold and raw like salad when it’s cold outside… but eating a healthy portion of raw veggies each day will certainly keep the cold and doctors away.
Here are the components of our Salad:
Green leaf lettuce
Yellow Bell Pepper
Sliced Red Onion
Toss all the ingredients in your desired proportions together in a salad bowl. Dress with your favorite dressing. May we suggest a healthy serving of our Parsley Garlic Dressing.
Parsley Dressing…. GONE!!!!!
May your winter be pleasant and your salad bowl is always full.
Last week we had our 2nd KarmaFree Cooking class and our theme was Loving ourselves first thru our Food. Sometimes, we only cook nice things when we’re cooking for others. But why not cook something nice even if it’s just us in the house??
The recipes we shared are old and new KarmaFree Cooking recipes that work well made just for one person, for two or for a crowd. These are simple, quick and delicious recipes that work well to make just for you on a solo movie night at home and just the same are not much more effort making for a large dinner party.
Here was our class menu:
Pasta with Marinated Tomatoes over Brown Rice Pasta
Quinoa Pasta with Fresh Baby Spinach and Lemon Vinaigrette
Spinach Salad with Macerated Strawberries
Baked Sweet Plantains with Cinnamon and Vanilla
Poached Pears with Blue Cheese and Almond Praline
Even though these were all recipes we had shared in the blog before, it’s never the same reading and making them on your own as seeing how I make them, after I have made them over and over and over again. Your words… not mine.
The class is not only about sharing recipes and techniques. We also talked about alternative pastas… we talked about my favorite olive oils and vinegars. We also talked about microplanes and rasps to grate lemon zest and how I do not like to rinse pasta after I drain it. We also shared how the same ingredients for the Marinated Tomates can be used in a bruschetta as an appetizer or skewered to make for a fancier passed hors d’oeuvre.
I am so grateful for all of those who attended… we had a larger class this time around. Some repeats and some new students. I want to give a great shout out to Adriana from Great Food 360 who attended once again and contributed with the wonderful pictures. She rocks!!!
Again to my lovely assistants Angie and Mom… who help me with the little things that keep the class rolling smoothly.
Hope you can join us for the next installment… Late April. Mark your calendars – Recipes to celebrate Mom. I am already planning the menu.
I learned to make these fritters from Mili at the Yoga Center. She was always a champion of having something fried in our Saturday menus…
I have always been a great fan of anything fried, but to be honest, never made these yautía fritters myself. So why in the world did I want to include them as part of a Cooking Class menu??? Beats me…
So I had to prepare fast, real fast to make a recipe that I could replicate time and time again, and that it tasted as good as Mili’s always did. Thank goodness yautías and most viandas are on sale during Xmas because they’re used in so many typical recipes.
Here are the results… I hope you enjoy them as much as the cooking class students did.
2 medium sized yautías, peeled and cut into small pieces
1 green banana, peeled and cut into small pieces
3 tbs sofrito
2 large garlic cloves, peeled and cut into smaller pieces
1 tsp salt
1 tbs olive oil
Sprinkling of paprika
Frying oil – Grapeseed oil or Canola Oil
- Add all the ingredients in a food processor and blend until you create a puree.
- With a spatula, scrape off the sides of the bowl of the food processor to make sure all the mix is evenly pureed.
- Using a skillet with about ½ inch of oil over medium high heat, fry the fritters creating small mounds with 2 spoons.
- When they’re golden brown on both sides, transfer them to a plate with paper towel to soak up any extra oil.
These fritters are easy… and delicious. You can make them in a cinch. Perfect for an impromptu parranda. They taste like an alcapurria without the filling.
When we were making them at the cooking class, Angie told me if we had left a bit of the soy filling from the yuca pastelón, we could’ve demonstrated how this masa works for an alcapurrias too.
You know I am not a cilantro fan… When a recipe calls for cilantro I usually substitute with flat-leaf parsley or I just omit it at all.
But there is something I have learned about cilantro in the last few years… I can tolerate it, even enjoy it, when I use only the leaves and not the stems of the cilantro plant. The stems remind me too much of the taste of recao. It’s too strong for me and gives me acid reflux. I know… not pretty. I noticed this once when I was cooking the now-famous veggie sancocho recipe after a retreat. I did like Ina Garten and shaved the leaves off the stems of the cilantro and used only that to “season” the sancocho. The other “more experienced” cooks were appalled at my “waste” of perfectly good cilantro stems. But many of the soup eaters thanked me afterwards because the cilantro flavor was subtle and not over powering at all after a few days of fasting.
Fast forward to the other day when I wanted to make something to bring to a party and I had an over abundance of avocados in my hands. I decided to make an avocado without tomatoes so it would stay as creamy as possible without the watery residue tomatoes sometimes leave atop guacamole. At the store there was no flat-leaf parsley so I went with the traditional and very much cheaper cilantro.
This guacamole was an absolute hit… People were asking me for the recipe all night. I wished I had posted this recipe already so I would not have to repeat myself so many times that night.
1 large avocado, cut into small pieces
1/2 medium onion, finely diced
The juice of 1 green lime
A generous handful of fresh cilantro leaves, chopped
A drizzle of olive oil – about 1 tbs
Salt and Pepper to taste
- Mash everything together in a medium sized bowl.
- Let it stand in the fridge for a few hours so the flavors meld together.
You can make this with fresh avocados, but it also works with frozen avocados. Just defrost them and get rid of any water that separates from the pulp when the avocado is thawing.
Leslie is a new friend I run with in Boca Ratón… She is a salad lover like me.
I always end up talking food with everyone I meet and this is one of Leslie’s favorite salads to make. I hope you enjoy it as much as Leslie and I enjoy it.
SPINACH AND GOAT CHEESE SALAD
Baby Spinach leaves
Goat Cheese crumbles
Spiced Nuts – like almonds or pecans
Dress with Balsamic Vinaigrette (recipe follows)
- Mix all the ingredients in a large salad bowl and dress with Balsamic Vinaigrette. Toss well to combine.
¼ cup extra-virgin olive oil
2 tbs balsamic vinegar
1 tsp Dijon mustard
Salt and Pepper to taste
- Mix all the ingredients in a small glass jar and shake well.