Tag Archives: pasta

Green is for Spinach…

2 Mar

I did not grew up eating “greens” …  I only knew spinach was something “kinda gross” that Popeye ate out of a can to become strong and powerful.

I can’t recall when my perception of spinach changed, but I am thankful it did.  Spinach is now my go to salad green, especially baby spinach, that’s so ready available in every supermarket nowadays.

So in celebration of St. Patrick’s Day, I wanted to celebrate my love for spinach.  Cooked, raw, frozen and thawed… all this recipes take advantage of the goodness of spinach.  I hope that if you’re still on the fence about spinach, to give a few of this recipes a try… they might change your mind too.

Spinach Recipes Collage 2015 - ENG

 

Spinach Salad with Strawberries

Spinach Salad with Figs, Blue Cheese and Balsamic Vinaigrette

Spinach Fried Quesadillas

Spinach Pinwheels

Spinach-Stuffed Mushrooms

Spinach Croquetas

Smoked Gouda Rissotto with Mushrooms and Spinach

Bucatini with Goat Cheese, Spinach and Tomatoes

Spinach and Almond White Lasagna

Kick-butt Spinach and Mushroom Lasagna

Quinoa Pasta with Baby Spinach and Lemon Vinaigrette

Sweet Plantain Canoes Filled with Creamed Spinach and Pine Nuts

If I had a Valentine… what would I cook for him?

15 Feb

I love going out to dinner to a nice, fancy restaurant as much as the next girl… especially, if someone special is inviting.  But experience has taught me that on Valentine’s Day or around that date, it’s the WORST TIME to go out to dinner.  There may be some exceptions, of course…  but usually during this time, restaurants are extremely crowded, putting extra pressure on all the staff.

To me,  it’s more romantic to plan something special at home.  Make something you know you’re extremely good at and that you know your partner will love – for the awesome flavors, but also for the effort and care you put into it. Besides, when you have dinner at home… dress code is optional. ;)

Unfortunately, this year, I am spending Valentine’s weekend with a nice construction crew who’s remodeling my tiny, little kitchen into a very chic and modern tiny, little kitchen. And to top it all…  no romantic Valentine for me this year.

But… let’s play pretend.  If I had a romantic Valentine to invite over for dinner, what would I cook for him to let him know how much I care?

This is my menu…

Vegetarian Valentine 2015

Start with a Spinach, Arugula, Figs and Blue Cheese salad with a Balsamic Vinaigrette

Main course would be the exquisite Baked Pasta with 4 Cheeses,  that usually floors anyone who has it for the first time.

On the side, and because we’re in Puerto Rico, I need to have sweet plantains with vanilla and cinnamon.

And for dessert, I would make a batch of Carob Syrup to dip some strawberries in…  I would even add a pinch of cayenne to keep things interesting.

 

Do you like my menu??  What are your go-to dishes if you want to show someone you care?

Pasta with Marinated Tomato Arugula Salad

15 Sep

This is my attempt to update one of my classic go-to recipes, Pasta with Marinated Tomatoes.

Lately I’ve been splurging on all the different varieties of tomatoes available in the market so I mix the best, most colorful tomatoes I can find and marinate them with arugula and even sometimes baby fresh spinach to make for a great un cooked, wilted salad pasta that’s a whole meal in one bowl.

Hope you enjoy it as much as I do…

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PASTA WITH MARINATED TOMATO ARUGULA SALAD

2-3 cups of tomatoes – cherry, grape, zebra, any kind of tomato you prefer…
3 tbs olive oil
2 cloves garlic, smashed
6-8 fresh basil leaves or 1 tbs freeze-fried basil leaves
3-4 handfuls of baby arugula or baby spinach – or a combination of the two – somewhat chopped
2 ounces of goat cheese
¼ cup grated Parmesan cheese
Salt and Freshly Ground Pepper to taste
3 cups of dried pasta – I use quinoa penne pasta, and the amount should be enough for 4 people

 

  1. In a large bowl, add the tomatoes either halved or quartered, depending on their original size.  I halve the small ones and quarter the larger ones.  Add the smashed garlic cloves, drizzle olive oil and season with salt, pepper and basil leaves.  Mix well to combine.  Add the arugula leaves and toss again.  The olive oil and juices of tomatoes will wilt the arugula a bit… that’s our goal.

InstagramCapture_54412aa1-cf5a-4864-838f-4abfc909476e_jpg

2.  While the tomatoes and arugula marinate and wilt, cook the pasta according to the packages direction.  Remember to salt the water well before adding the pasta to the water.

3.  Toss the tomatoes and arugula once in while the pasta cooks… it should take about 10-12 minutes.  I usually turn the stove off after 12 minutes, cover the pot and leave it covered for about 5 minutes more.  The pasta will turn out perfect every time and you save 5 minutes of electricity each time you make pasta…

4.  When pasta is done to your liking, drain the water saving a bit of pasta water.  I usually just don’t drain it completely… and leave some water in the bottom of the pot.  Return the pasta to the pot you cooked it in.

5.  Remove the garlic cloves from the marinated tomatoes/arugula mixture and add it to the pasta.  Toss well to combine.  Add the goat cheese in small pieces to help it melt with the heat of the pasta and pot.  Season with grated parmesan cheese and a small drizzle of olive oil, if you prefer…

 

To me this is one of the most satisfying lunches… and it’s great to eat on the days when I train.  It has complex carbs and delicious veggies with some protein from the quinoa pasta and cheeses.  Mmmmmmm…  I might make myself this today again.

Romantic Mains to Impress

10 Feb

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

My Plate

Roasted Stuffed Tomatoes over Pasta

Roasted Stuffed Tomatoes - 3 tom

Spinach-Stuffed Mushrooms

My Maggiano's Mushrooms

Eggplant and Goat Cheese Bake

??????????

Asparagus Tart

ASparagus Tart - Before 2 KFC

Korean Seasoned Tofu

Sesame Sauce

Chame’s Spinach Salad with Figs and Blue Cheese

Chame's Salad

Poached Pears with Blue Cheese and Almond Praline

pear-w-blue-cheese-2-comp

Recap of our 2nd KarmaFree Cooking Class – Love Yourself First

7 Feb

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??

Clase Cocina KFC - Feb 2014 2

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.

RECETAS - KFC2

 

 

Here was our class menu:

Pasta with Marinated Tomatoes over Brown Rice Pasta

 Pasta with Marinated Tomatoes - KFC2

Quinoa Pasta with Fresh Baby Spinach and Lemon Vinaigrette

 Pasta with Spinach KFC2

Spinach Salad with Macerated Strawberries

 spinach-strawberry-salad-comp

Baked Sweet Plantains with Cinnamon and Vanilla

 Platanos maduros - KFC2

Poached Pears with Blue Cheese and Almond Praline

 Poached Pears - KFC2

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.

Plato Completo - KFC2

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.

Tomates Marinados - KFC2

Pinchos de Mozz Tom - KFC2

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!!!

GRUPO - KFC2

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.

 

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