Tag Archives: potato

KarmaFree Cooking’s 3rd Vegetarian Cooking Class

12 Apr

Celebrate the moms in your life with a delicious breakfast in bed feast, filled with lots of love and great vibes.  This will be KarmaFree Cooking’s 3rd vegetarian class…  we are so excited you keep us asking for more!!!!

Come over to our kitchen and learn some easy-to-make vegetarian recipes that are all delicious.  You’ll learn also some new techniques and ingredients you can integrate into your daily vegetarian lifestyle.

 

KarmaFree Cooking's Vegetarian Class

 

The menu for this cooking class will be:

  • Tofu Scramble with Mixed Vegetables
  • Mustard Roasted Breakfast Potatoes
  • Fruit Salad and some ideas on how to best combine fruits for maximum nutrition
  • Breakfast Smoothie and some information on add-ins you can incorporate to boost the power of that breakfast drink
  • Carrot Muffins with Creamy Cream Cheese Frosting

Class will be held in Spanish, but if you are not fluent, we can certainly accommodate any English-speaking students.  Just let us know in advance to be prepared with recipe handouts, etc.

When:  Saturday, April 26       9AM – 12:30PM

Where: Centro Cultural Yoga Devanand,  824 Calle 13 SO, Caparra Terrace, San Juan, PR

Instructors:  Madelyn Rodríguez and Angie Cruz

Donation: $35

Bring your apron, pen, paper and lots of interest to learn something new… and impress your mom on Mother’s Day or any other day with your new vegetarian cooking skills.

Spaces are limited… so please visit the event in FaceBook and click GOING so we know how many people are interested.

For more information, please call 787-273-0236 or email me at karmafreecooking{at}yahoo{dot}com.

Potato Spinach Gratin with Goat Cheese

27 Jan

After I came back from Peru, I decided to make some new potato recipes to celebrate my love for potatoes. Peru boasts to have over 1,000 potato varieties and had the chance to eat some of them. Something we noticed from the potatoes we had in Peru is the Peruvian potatoes seem to be denser and drier than potatoes in our neck of the woods.

We might not have such a wide variety, but we sure have available some tasty spuds – the russet being the most popular or ubiquitous of them all.

Ever since the trip I was brainstorming potato ideas and this one was a particular one I wanted to try… a combination of scalloped potatoes and creamed spinach. Two very rich traditionally considered side dishes, blended together to make one killer vegetarian main entrée.

Spinach Scalloped POtatoes

POTATO SPINACH GRATIN WITH GOAT CHEESE

1 small onion, thinly sliced
1 tbs olive oil
2 cloves garlic, finely chopped
½ bag of baby spinach
1 cup heavy cream, divided
¼ tsp freshly grated nutmeg
1 tbs butter, to grease baking dish
2 large russet potatoes
4 oz fresh goat cheese
Kosher Salt and Freshly Ground Pepper
  1. Pre-heat oven to 350F.
  2. Butter the inside of a 8-by-6-by-2-inch (6-cup) baking dish.
  3. In a large skillet over medium heat, add the olive oil, onions and garlic and cook for about 5 minutes, until the onions soften. Add the fresh baby spinach in batches of about 2 handfuls. Season with salt and pepper. Cover the skillet for about a minute to help the spinach wilt and smother itself. Continue adding spinach in increments and smother it so it wilts. Season with salt and pepper after adding each batch of spinach.
  4. Add ½ cup of heavy cream and stir together with the onion and spinach mixture. Season with grated nutmeg and allow the cream to bubble and reduce to a creamy consistency. This will take about 10 minutes. Set aside to cool off a bit while you work with the potatoes.
  5. Wash the potatoes well and slice using a mandolin… please be careful and use the guard whenever you use a mandolin to slice anything. Place in a large bowl.
  6. Mix together the sliced potatoes with the creamed spinach, the ½ cup left of heavy cream, most of the crumbled goat cheese. Season with salt and pepper.
  7. Transfer the potato/spinach mixture to the buttered baking dish. It can be messy, but go in batches so you can accommodate the potatoes as flat as possible. Press down to smooth the potatoes and pour all the heavy cream left in the bowl. Place the remaining goat cheese crumbled over the top.

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8.  Bake for approximately 90 minutes, until the potatoes are very tender and the top is browned and bubbly.

9.  Allow to set for about 10-15 minutes before serving.

I make this in my toaster oven. It makes enough for 2 people or for me to eat twice. If you wish to double the recipe, use a 10 x 15 baking dish, same cooking time…

What to buy when traveling to Peru…

31 Jul

As you know, to me the best kind of souvenirs are edible souvenirs… something to eat and reminisce about the place I am traveling in.

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In Peru, these are my recommendations on what to bring home to remember your trip by:

Perurisimas Lays

Lay’s Perurísimas Potato Chips  – Peru prides itself for having 1,000+ potato varieties. We had the chance to taste some of them during our dinners. But for munchies, the best potato chips I’ve had in a while are Lay’s Perurísimas. These are similar to a Terra chip, but made with several varieties of Peruvian potatoes. With a very light sea salt touch. De-li-cious!!! I wanted to bring back several bags of these… I will be campaigning for Lay’s to distribute these in the US and Puerto Rico.

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Maras Salt, the Peruvian Pink Salt – Near Cusco there’s a place called Salineras, where Sal de Maras is harvested. Sal de Maras is a pink, very flavorful salt only available in Peru. You can buy it in any supermarket in the area. And I suggest you do so, because if you decide at the airport, you’ll be paying a hefty premium for forgetting it while you were buying your Perurísimas chips.

Sal de Maras Airport

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Maca – Lately, I’ve been hearing about all these add-ons you can add to your morning smoothies to make them more nutritious. Among these add-ons is maca powder. Maca is a Peruvian root, similar to a radish, which has been cultivated for many, many years. It is many times eaten as a cooked vegetable but for us outside of Peru, is more convenient to have it as a powder. Maca is said to help with anemia, boost energy, improve athletic performance and memory and even help with the symptoms of menopause. It’s also used for weak bones, depression, boost the immune system, erectile dysfunction and even to arouse sexual desire.

When I went to buy this at Whole Foods and saw it was a Peruvian thing… I waited to purchase it during our trip. I was lucky enough to find organic maca. I tried it first in a blended juice drink where they added maca to it. The taste is a tad bitter, but that may be a factor of the amount of maca they added to the drink. I only plan to add a tablespoon to my morning smoothie. Will report about the effects of it later on… OK??

Selva Naranja

Selva Brand Orange JuiceI have told you about my love for Orangina… so imagine this Selva Orange Juice is like Orangina, but without the fizz. It’s sweet and tart at the same time. It’s light and delicious. We bought a few bottles along the trip to have in our room to snack or to have for breakfast. I wish I could’ve brought a few bottles home with me. I would have if I had brought with me the super large Ziploc bags to make sure there wasn’t any spillage in my suitcase.

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Oatmeal Cookies from La Gran FrutaI’ve told you about La Gran Fruta… and these cookies make the best gifts for friends at home. Have them taste a little piece of Lima thru these cookies. They might crack into pieces, but no-one will care after they taste their deliciousness.

Ají Amarillo – My friend Mara is from Peru… and she urged me to bring home some ají amarillo, the one used to make salsa huancaína to serve with potatoes or sweet potatoes. I did not get a lot of time at the supermarket right before returning home, so I bought a packet of Ají Mirasol. I hope I bought the right thing. But in the near future I will ask my other Peruvian friend, Lucy, to share with me her papas a la huancaína recipe. We had a chance to have it at her Lima home and it was THE BEST papas a la huancaína we had the whole trip.

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And in a completely unrelated to food topic… I also bought myself a nice little knitted hat made from alpaca wool. It’s the Peruvian wool of choice. I bought it in a little town called Chincheros from the nicest and funniest Peruvian lady ever. She should have her own stand-up comedy show… so I do sometimes buy stuff that is not edible. Just so you know…  ;)

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Have you been to Peru also?? What did you bring as a souvenir?

Chili Verde

13 Mar

A few weeks ago my Serious Eats Water Cooler group issued a challenge… let’s make CHILI!!!

I am not a chili girl at heart, as my introduction to chili was Wendy’s chili with meat and beans. Never a fan of beans, therefore never enchanted with chili.

Wanting to partake in the chili challenge, I decided to give a stab to a vegetarian chili recipe. Mixing my Puerto Rican root vegetable “roots” with a few Mexican flavors, this vegetarian chili recipe is hearty and filling like a sancocho but with a nice spicy kick from the salsa verde. This is certainly something you can adjust to your taste.

In regards to the chili debate – beans vs. no beans – this is certainly a bean-less chili that I hope will satisfy the most avid bean eater too. Enjoy…

chili verde 2 KFC

CHILI VERDE

1/4 cup extra-virgin olive oil
1 small onion, chopped
One large Yukon gold potato, peeled and cut into cubes
One white sweet potato, peeled and cut into cubes
1 large parsnip, peeled and cut into cubes
1 tbs sofrito
½ large green bell pepper
1 tablespoon cornstarch
1 cup whole kernel corn, I use frozen
1 vegetable bouillon cube
1 1/2 cup water
½ of a can salsa verde – I used Herdez brand
Kosher salt and freshly ground black pepper
Garnishes, such as crumbled cheese, chopped green onions, sliced avocados, lime wedges)
  1. Heat the oil in a heavy, large pot over medium heat. Add the onions, potatoes, sweet potatoes, parsnips, vegetable cube and sofrito. Season with salt and pepper.
  2. Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes. Mix in the cornstarch. Add the corn, the water and bring the chili to a simmer.
  3. Place the green bell pepper in a processor and mix with the salsa verde. Blend just until smooth. Add the sauce to the pot.
  4. Cover and simmer the chili 30 minutes, until the potatoes, sweet potatoes and parsnips are tender and the chili is reduced to a thicker consistency. Season with more salt and pepper if desired.

Thyme Rosemary Scalloped Potatoes

27 Feb

I loooooove potatoes and I love cheese too… But sometimes I want to take a break from cheese. Hey… don’t shoot me for saying this, but as the saying goes, “todos los extremos son malos” or all extremes have a dark side. And for me, eating too much cheese on a consistent basis does a number on me.

After I finish retreats, I try to avoid eating too much cheese. I seek recipes in my arsenal that do not rely on cheese. There are some, but not many. I must confess (*hangs head down in shame)…

I found this recipe by a daily email I receive from Cooking.com. It’s a Food & Wine recipe which they adapted from Daniel Boloud. So by me now adapting it once again, who knows if we’re either come full circle to the original recipe or taking it into a whole different place where chef Boloud never ever intended… either way, this recipe is a real keeper IMHO.

As you’ll read in the directions, I did it in a spring form pan. Some of the liquid seeps out, but the end result is really good still. Next time, I will make them individually in muffin tins and they will look cute and the liquid will stay with the potatoes. I will show you pics of that soon enough. OK??

scalloped potatoes

THYME ROSEMARY SCALLOPED POTATOES

1 tbs extra-virgin olive oil, plus more for the pan
1 small onion, minced
1 clove of garlic, smashed
1 tsp chopped thyme
1/2 tsp chopped rosemary
1 cup mushroom broth… left over from rehydrating some morels
½ vegetable bouillon cube
1 large Yukon Gold potato, very thinly sliced with a mandolin
Salt and Freshly ground pepper

 

  1. In a small saucepan, heat the olive oil. Add the onion, garlic clove and vegetable cube and cook over moderate heat, stirring occasionally, until softened, about 3 minutes.
  2. Add the thyme and rosemary and cook for 1 minute. Add the mushroom broth and bring to a boil. Cook over moderately high heat until reduced to 1/2 cup, about 10-15 minutes.

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3.  Preheat the oven to 400° and oil a round cake pan. I did it on my spring form pan, but make sure you wrap it tightly in foil to prevent leakages. Line the bottom of the pan with parchment paper and oil the paper.

4.  Arrange an overlapping layer of potato slices in the bottom of the pan. Season lightly with salt and pepper and spoon a small amount of the reduced broth on top. Repeat the layering with the remaining potatoes and reduced broth, seasoning each layer lightly. Pour any remaining broth on top. Cover the pan with a sheet of oiled parchment paper and then a sheet of foil and place in a sheet tray to catch any liquid.

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5.  Bake the potatoes until they are very tender, about 45 minutes to 1 hour. Remove the foil and paper and bake until the top is dry, about 10 minutes longer.

6.  Turn the broiler on. Remove the potatoes from the oven and let rest for 5 minutes. Take out of the spring form pan and broil it until the surface is lightly browned, about 2 minutes.

7.  Cut into wedges and serve.

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