It’s incredible when you have the opportunity to live outside your native country, how you turn more patriotic than the flag.
I developed this recipe as part of a special post for my friend Marixsa’s blog, Mamá Boricua en Brooklyn. She’s sharing a series of articles celebrating the Puerto Rican Parade in NYC under the moniker Abrazos Boricuas. She was gracious to invite me to share a bit of my experience living and experiencing the Puerto Rican Day Parade for the first time, 20 years ago!!! Can you believe it?!?!
If you want to read more about my story and the pride I feel about flaunting my “mancha de plátano”, please visit Mamá Boricua en Brooklyn. And to her readers who are visiting KarmaFree Cooking for the first time, we welcome you with open arms. Here I share many vegetarian recipes recipes that express my love for my beautiful Island, Puerto Rico. This is one of them… enjoy!
SWEET PLANTAIN CANOES FILLED WITH CREAMED SPINACH
4 sweet ripe plantains
1 bag of fresh baby spinach
1 medium onion, chopped
1 garlic clove, smashed
4 oz of cream cheese
A splash of half & half or milk
A pinch of nutmeg
2 tbs of pine nuts
1 cup of grated mozzarella cheese
Salt and Pepper to taste
- Bake the plantains in their own skin… cut a Little bit of the ends and you make a shallow slit on the inside of the plantain from one end to the other. Place in a baking sheet covered with parchment paper side to side and bake in a 350F for about 30 minutes.
- While the plantains cook, we prepare the filling… In a large skillet over medium heat, add a drizzle of olive oil, the onions and garlic clove. Sweat slowly for the onions to cook and the garlic to infuse its flavor, without browning.
- When the onions are cooked and translucent, remove the Garlic clove and add the spinach in batches to the skillet. It might seem like too much, but the spinach will wilt down a lot. Cover the skillet for a few minutes to help the wilting process. Mix the spinach and the onions well to help the spinach wilt and for the flavors to meld together.
- Add the cream cheese in pieces to make it easier to melt with the spinach. Season with salt, pepper and nutmeg. You’ll end up with a creamy spinach mixture. If you feel the mixture is tight, add a splash of milk or half and half.
- When the plantains are cooked, take them out of their blackened skins and place in a baking dish all 4 plantains together side by side or in individual lasagna dishes or even shallow ramekins might work well too.
- Place the plantains with the natural curve to the top. If you made the slit to the skin previously, now make the slit slightly deeper to fill the plantain on the inside. Place ¼ of the spinach mixture over each plantain. Sprinkle the pine nuts over the plantains evenly and cover them all with the grated mozzarella cheese.
- Return the plantains to the oven for a few minutes at 350F to melt and brown the cheese a bit.
Enjoy these plantain canoes with a nice salad and rice with corn on the side.
Even though I am not currently dating someone special… I still like to cook something nice, even if it’s just for myself.
After all, Valentine’s Day is a day to celebrate LOVE and there are many ways to express and celebrate love – love towards your parents, love towards your kids, love towards your siblings, love towards your pets, love towards your partner, love towards your neighbors, your family in general, your co-workers, your friends and most of all, LOVE TOWARDS YOURSELF. Because, if you don’t love yourself, how do you expect others to love you too???
Here are a few ideas I have cooked in the past to impress a few loved ones… hope you choose to make one to impress YOURSELF!!!
Cheese, Spinach and Mushroom Manicotti
Roasted Stuffed Tomatoes over Pasta
Eggplant and Goat Cheese Bake
Korean Seasoned Tofu
Chame’s Spinach Salad with Figs and Blue Cheese
Poached Pears with Blue Cheese and Almond Praline
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.
Orzotto… to be honest I do not know if this is an official Italian term or not. But I decided to use the term to refer to this orzo pasta made to resemble a risotto. Makes sense now, no??
I have been playing for a few weeks not with dried mushrooms to give added flavor to my dishes. This is one of my better experiments lately… I hope you enjoy it as much as I do.
The beauty of this dish is that it cooks almost by itself; no need to be over the stove stirring rice to get a creamy consistency. The creaminess so characteristic of risottos comes from the cheeses blended into the orzo pasta. I used my trusted Sargento 6-cheese Italian cheese blend, Sargento Parmesan and a newfound favorite, crème fraiche.
This is one of the recipes I’ve developed to fuel myself up before training for the half marathons I’ve been doing the last few months. It’s easy, it’s filling and it’s nice enough to make even for a romantic dinner.
ORZOTTO WITH MUSHROOM AND SPINACH
½ cup whole-wheat orzo pasta
1 cup water
1 ounce of dried mushrooms – porcini or your favorite kind will do fine here…
1 tsp Knorr vegetable stock or ½ vegetable bouillon cube
½ onion, chopped
2 tbs of olive oil
5-6 white button mushrooms, chopped
1 sprig of fresh thyme
3-4 handfuls of fresh baby spinach
3 tbs crème fraiche
3/4 cup Sargento shredded 6-cheese Italian cheese blend
¼ cup Sargento shredded Parmesan cheese
- Bring 1 cup of water to a boil in a small sauce pan. Turn off the heat and rehydrate the ounce of dried mushrooms in this water. Cover and let the mushrooms soak for about 30 mins.
- After that time has elapsed, strain the mushrooms, reserving the broth you have now created. Cut the mushrooms up in little pieces and set aside.
- In a medium saucepan over medium to high heat, bring back to boil the cup of water that now has become mushroom broth. Make sure you have 1 cup of broth before you start boiling again, if not, just complete the amount with some water. Add the vegetable stock gel or bouillon cube to this broth while it’s coming up to temperature.
- While the broth comes to a boil, in a medium sauté pan over medium high heat, add the olive oil and sauté the onions for a few minutes. Add the chopped fresh mushrooms and allow them to cook and brown on all sides. For this, you need to leave them alone for a few minutes at a time for the mushrooms to get some color. Add the reconstituted mushrooms and cook them with the browned fresh mushrooms. Strip the leaves from the fresh thyme sprig and add to the pan. Season with salt and pepper to taste. Set aside.
- When the broth is boiling, add the orzo pasta and mix in well to avoid the pasta sticking together. I partially cover the pot to maintain the level of boiling but be able to reduce the heat of the stove to medium.
- While the pasta is almost done, add the baby spinach to the pasta saucepot. Cover the pot and turn off the heat from the stove. Allow the heat from the pot and the stove finish cooking the pasta and spinach. After about 5-6 minutes, the pasta should be done and the water should be almost completely absorbed by the pasta. If you find there’s still too much liquid left, you can certainly strain it. But it does not need to be super strained because this broth will help us create the creamy sauce…
- Uncover the pot and stir in the cooked mushrooms, the crème fraiche, the shredded cheese blend and the Parmesan. Mix well to combine everything very well. I allow the pasta to stand cover for about 3-4 minutes while I prepare a salad or any other side dish. I find this helps the sauce to get creamy and all the flavors to fully combine.
The result is a creamy rice-like pasta… easy to make and even easier to eat. It is full of flavor because the pasta absorbed the mushroom broth we created.
Hope you are inspired to make this orzotto at home as well…
This post was inspired by products from Sargento Cheese. They did provide me with their cheese for use and review but the recipe, comments and opinions are all my own.
I prefer stove-top mac and cheese recipes to mac & cheeses you bake in the oven…
Why?? After the pasta is cooked and the cheese sauce is made, why do we need to cook it all over again??? I like a cheesey topping just like the next person, but I also like to have my macaroni with lots of sauce and unfortunately, baking dries much of the sauce out.
So this is a recipe that came about with no recipe in mind at all… My aunt likes when I make pasta in cheese sauces. I was in the supermarket and I started buying ingredients without knowing how I would make them in the end. The result was a great pasta dish that delighted not just the people who ate it with me initially, but my friends on the internet as well. So to all of you who were drooling over the pic on FB, here’s the recipe!!!!
This is a large recipe for me… I rarely ask you to make the whole box of pasta at once. This will feed about 8 people or 4 people with leftovers. You can certainly halve this recipe… I do it aaaaaaalllllllll the time.
SPINACH, TOMATO AND CHEESE MACARONI
1 box of whole wheat macaroni
½ bag of frozen chopped spinach
1 small onion, diced
1 tsp minced garlic
1 tbs olive oil
2 cups diced tomatoes
2 cups half and half
4 oz cream cheese
2 cups Italian blend shredded cheese
Salt and Pepper to taste
Parmesan Cheese, grated to garnish
- In a large pot, much larger than you think you’ll need, bring about a gallon of water to a boil. When the water reaches it’s boiling point, salt the water and add the pasta. Stir a few times so the pasta won’t stick together. Cook the pasta according to pasta directions until al dente.
- While the pasta cooks, we make the sauce… they’ll be done at about the same time.
- In a medium sauce pan over medium heat add some olive oil, the onions and garlic. If you have sofrito, you could add a tbs if you want as an added bonus. Sautee them for a few minutes so the onion softens. Avoid the garlic getting burned.
- Add the spinach still frozen… the heat from the pan will thaw it. Season with salt and pepper. Cover the sauce pan for a few minutes. This will help the spinach thaw quicker.
- When the spinach is thawed and looks more cooked, add the diced tomatoes and cream cheese. Stir well to combine. Afterwards, add the half and half and allow it to softly boil so the sauce will thicken in consistency. Season again lightly with salt and pepper. Stir a few times as the sauce is thickening to avoid any scorching on the bottom of the pan.
- When the sauce has gotten a tad thicker, but is still runny, turn off the stove and add the shredded cheese in small batches. Stir consistently and allow the cheese to melt into the sauce.
- When the pasta is done, drain it well… but even if a little water is kept it’s no big deal. Return the pasta to the larger pot and add the sauce to it. Stir well to combine. Try to stir carefully to avoid breaking up the pasta…
Serve with grated parmesan on top with your favorite salad ( we had to have avocados in Miami) and baked sweet plantains.
Tell me what you think… Are you brave enough to “invent” a pasta dish on the fly like that??? I want to hear from all my friends on FB that were ohhhh-ing and ahhh-ing when they saw the picture initially. Have you made it?? Tell me what you think. Gracias!!!