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.
After a week without eating solid foods, you certainly want to maintain your system as clean as possible. We are encouraged to eat only fruits and salads after we finish our spiritual retreats.
This was the salad I made right after we came back to the “land of the eaters”… it was improvised by what was freshest at the market on New Year’s Day, but it turned out to be so delicious, that we prepared it exactly the same for a few days after because I got so enamored of the flavors.
This is my way to get you enamored with salads too… hope it works!!!!
MIXED GREEN SALAD
2 large handfuls of Baby Arugula
1 large handful of Baby Spinach
1 handful of Alfalfa sprouts
1 Tomato, sliced
¼ cup sliced Almonds
¼ cup dried Cranberries
Lemon Vinaigrette – Lime juice, Extra Virgin Olive oil, Salt and Pepper
- Combine the first 6 ingredients in a large salad bowl. Squirt the juice of ½ a lemon, drizzle some olive oil and season with salt and pepper. Toss all the ingredients with your hands to combine well.
- Eat immediately… as the lettuces will wilt if you let this salad sit for too long.
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!!!