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KarmaFree Cooking 1st Cooking Class Recap

28 Jan

You asked for it… and we heard you.

Last December we held our first KarmaFree Cooking class at the Centro Cultural Yoga Devanand kitchens.  A delicious vegetarian Puerto Rican Xmas menu designed to help the students discover and taste for themselves that traditional Xmas fare can be made vegetarian without losing any authenticity.

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The menu included:

Rosemary Almonds

Can be enjoyed as an Appetizer or Salad Topper or even as a homemade gift.  It’s a true KarmaFree Cooking favorite.

rosemary-almonds

Raw Yuca Pastelón – all the flavors of a traditional pastel in an easier to make format

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Brown Rice and Pigeon Peas – a classic of Puerto Rican cuisine

Arroz con Gandules

Yautía Fritters – the flavors of  alcapurrias, but without the filling

Frituras Yautia 3

A not so typical Salad – including some non-traditional salad ingredients and a delicious Parsley Garlic Dressing

A New Salad

My version of Tembleque – the quick, easy and vegan dessert we all love

Tembleque My Way

We had a lovely time during our cooking class.  To be honest, this is the first time I have taught an official class.  I have shared my recipes with my friends many, many times, but never in a class setting.  I hope the students who participated enjoyed it as much as I did.

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I would like to thank everyone who attended.  Some were personal friends, some are friends I have gotten to know thru the blog, others have been KarmaFree Cooking fans for a while…  I kinda felt like a celebrity when they told me that.  Your support and interest gets me going.  And it was real nice to have Adriana from Great Food 360 with us and specially to have her take the most awesome pics ever.  I need to ask Santa for a new camera STAT.

But I also want to send a special shout-out to my friend Angie… she was my co-instructor in this class and she ROCKED!!!  She’s my friend, but she was also one of my first vegetarian cooking teachers.  She was the “owner” of the Brown Rice and Pigeon Peas and Raw Yuca Pastelón Recipes.  We always talk recipes and it was a delight to have her on the team.

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Also, a special thanks to my mom… she was the official picker-upper and was in charge of doing the dishes, helping us keep the space clean for the students to cook.  Goes to show you the value of having someone helping you keeping things tidy in the kitchen.

Please visit the links of the recipes in the class above… and stay tuned for our next class coming up on February 1st.  

Yautía Fritters

27 Dec

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.

Frituras Yautia - INgredients

Here are the results… I hope you enjoy them as much as the cooking class students did.

Frituras Yautia 3

YAUTÍA FRITTERS

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
  1. Add all the ingredients in a food processor and blend until you create a puree.
  2. With a spatula, scrape off the sides of the bowl of the food processor to make sure all the mix is evenly pureed.
  3. Using a skillet with about ½ inch of oil over medium high heat, fry the fritters creating small mounds with 2 spoons.
  4. When they’re golden brown on both sides, transfer them to a plate with paper towel to soak up any extra oil.

Processing Frituras yautia

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.

Masa Frituras Yautia

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.

Tembleque, my version…

23 Dec

I have several recipes for tembleque here in KarmaFree Cooking…  All of them I have made, all of them I have enjoyed… but none of them I have developed myself.

My friend Aniette told me she makes a recipe she got from YouTube and that her Houston friends, who have never had tembleque, loved. Aniette has never tasted the actual recipe, because she’s allergic to coconut. And no offense to her Houston friends, but the texture of the recipe is not what tembleque should be like… IMHO. It was more like a coconut mousse, not tembleque.

What I really enjoyed about the youtube recipe was that it only had 4 ingredients. Tembleque is a simple recipe that shouldn’t be complex or difficult to make. To me, tembleque is the perfect recipe to teach at a Xmas-themed cooking class.

So I made about 4-5 batches of  tembleque before I felt comfortable to teach who to make it at the most recent KarmaFree Cooking cooking class. The results are tasty, jiggly and smooth like a tembleque should always be.

Tembleque My Way

TEMBLEQUE, My Way

2 cans coconut milk (one large 25oz can)
1 cup water
6tbs cornstarch
2/3 cups brown sugar
¼ tsp salt
1 or 2 sticks of cinnamon
Ground Cinnamon to taste
  1. In a large saucepan or small pot at medium high heat, add the coconut milk. Feel free to use a larger pot than you think you might need so you’ll have enough space to stir the mix.
  2. Add the sugar, salt and stir well with a wooden spoon.
  3. Add 1 cup of water to the cans to “wash them” from any leftover coconut milk. Add the cornstarch to this water to create a slurry. Mix well with a small whisk and add to the pot on the stove.
  4. Stir the mixture kinda constantly to avoid the cornstarch to fall to the bottom of the pot and create lumps. When the mixture feels it’s starting to thicken, lower the heat so the bottom doesn’t scorch. Continue stirring making a figure 8 until the mixture coats the back of the spoon and when you run your finger thru the coating the side do not come together again.
  5. Transfer to a heat resistant mold or transfer to individual plastic cups for individual servings. I like 3oz cups. They’re a nice little serving and if you want some more, just have 2.
  6. Allow to slightly cool for about 20 minutes on top of the kitchen counter. After that, transfer to the fridge to cool and set for about 2 hours. The final product will set but still be “jiggly” when you shake the mold or cup.

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Whole Wheat Bread Budín

20 Nov

I had not shared this recipe with you guys because at some point… this recipe was helping me make a living. When I was still figuring out this thing of working by myself, on the side, I was baking some things under the KarmaFree Cooking banner. I baked lots and lots of carrot cakes, made tons of hummus, veggie dips and red bell pepper dips. I also baked a lot of these budíns… especially for my friend Vanessa, may she rest in peace!  She would order one from me almost every week…

This whole wheat bread budín is the Puerto Rican version of a bread pudding. The cool thing is it needs no egg custard to cook or any pre-soaking, like many recipes I have seen made at the Food Network. Just whiz the bread on the food processor, mix the rest of the ingredients and BAKE!!!

See why this was so cool to make for sale?? I hope you enjoy it as much as my friends enjoyed it when I was cooking for them…

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Whole Wheat Bread Budín

1 lb package of 100% whole wheat bread
1 quart of milk, I usually use a box of Parmalatt milk
2 cups brown sugar
6 tbs melted butter or you can use 5tbs of coconut oil too
1/2 tsp salt
1 tsp vanilla powder or extract
Cinnamon to taste
1 cup of raisins
8oz guava paste
  1. Process the bread in a food processor until you get crumbs.

2.  Transfer the bread crumbs to a large bowl and mix the rest of the ingredients, except the guava paste.

3.  Transfer to a 9 x 13 pan. I used to make this whole recipe to make 3 smaller size pans for sale. A lasagna pans is what the supply shop used to call this size. If I had one here I would measure it.

4.  Bake in a 350F oven for 45 minutes. I turn off the oven at 45 mins, but leave the pans in for an extra 10 minutes with the residual heat. That will ensure the budín is cooked, yet not too dry on the outside.

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5.  After the budín has cooled off a bit, in a small sauce pan, add the guava paste with a little bit of water to make it into a pourable spreadable sauce. Pour on top of the budín as a glaze.

You just serve it directly from the pan… cut it into squares and serve your guests or bake sale customers.

Acerolas are here!!

11 Jul

I’ve seen them called Caribbean cherries… we just simply call them acerolas. And they’re in season.

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They’re tart and sweet and they make the best juice and fruit compotes.

Have you ever had acerolas? What do you like to enjoy them?

 

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