Treasures from the Farmers' Market

Basil, Fresh Garlic, Leeks, Green Tomatoes, Broccoli, Zucchini, Carrots, Oranges and Strawberries

Chanterelle Mushrooms

Baby Artichokes, Asparagus, Portobello and Shiitake Mushroom, and Serrano Peppers

Watermelon

Avocado Oil, Oranges, Kohlrabi, Cheese and Butter, Tomatoes, Tomatillos, Strawberry, Potatoes, Micro-Sprouts and Fuchsia Flowers

Pink Lady Apples

Mix Greens, Kumquats, Tomatoes, Serrano Peppers, Red and Yellow Onions, Broccoli, Cauliflower, Asparagus, Oranges, Lemons, Strawberries and a Bouquet of Lettuces

Black Radish

Tomatoes and Sweet Baby Bell Peppers

Eggplant and Cucumber

Easter Capirotada

It is funny how one's palate changes over time. I remember how much my mom used to try to get me to like Capirotada, a Mexican bread pudding she prepares during Lent time. I never liked it! Or, at least that 's what I thought. 

Capirotada is a dessert made with weird ingredients. I was reading in an old cook book called "Nuevo Cocinero Mexicano en Forma de Diccionario" a recipe for Capirotada that calls for tortillas, onion, garlic, tomatoes and cheese - how weird is that? This book was first published in 1888 (my copy is from 2007) so new versions of Capirotada had emerged since then. My mom never used garlic but I remember one of her versions with onions, tomatoes, cheese and tortillas. In the last years, to make it more appealing to her grandchildren, she dropped the onion and tomatoes but she kept the cheese and tortillas. I still didn't like it. The only thing I ate from her dish was the tortillas; they always tasted good to me.

People in my family look forward to Good Friday and Easter Sunday because this is the only time Capirotada is made in our homes. This week I was reading about the syrup made for this dish. It is made with water and piloncillo and it is very simple but very good. This got me thinking and I decided to make my own version of this Lenten food. I came up with two recipes that my family liked and I will be able to enjoy in years to come. You can find a more traditional recipe in this link but here is one of my not so traditional recipes.

Easter Capirotada

2 eggs, beaten

1 teaspoon ground Mexican canela (ground cinnamon)

8 ounces piloncillo (can be substituted by 1 cup of brown sugar or maple sugar)

3 1/2 cups whole milk

1 stick of Mexican canela (cinnamon stick)

1/2 teaspoon pure vanilla extract

1 french bread sliced and toasted

1 cup ricotta cheese

1 tablespoon maple sugar

1/2 cup dried cherries

1/2 cup dried apricots

1/2 cup chopped pecans

1/2 cup slivered almonds

3 tablespoons unsalted butter, melted

In a large bowl beat the eggs with the ground cinnamon and set aside. In a deep saucepan place the piloncillo, milk and cinnamon stick. Heat slowly until all the piloncillo has melted creating a syrup.  Simmer for a few more minutes stirring with a wooden spoon to prevent scorching the milk. Turn off the heat, remove the cinnamon stick and stir in the vanilla. Allow to cool to room temperature and add to the eggs.

In a greased baking dish, spread half of the toasted bread in a single layer. In a separate bowl, mix the ricotta cheese with 1 tablespoon of maple sugar and spread the mixture on top of the bread. Arrange the dried fruit and nuts on top of the cheese. Top with a second layer of bread, dried fruit and nuts. Pour the egg and milk mixture evenly over the surface. Cover with plastic wrap and, with your hands press bread gently to soak the liquid. Cover with foil and let rest overnight or at least three hours in the refrigerator.

When ready to bake, heat the oven to 350°F, remove the plastic wrap and bake for 35 minutes covered with foil. Reduce the temperature to 300°F, brush the melted butter on top of the pudding and continue baking for another 20-30 minutes longer or until the bread is completely set. 

Let cool for at least 15 minutes before serving. It is good warm or at room temperature.

Happy Easter!

No Story, Just a Recipe

The recipe is for homemade granola. I always  use Kim's  recipe as a base and I add my favorite nuts, dried fruits and spices (click on the link to see recipe).

This one has pepitas instead of sunflower seeds. The mixed nuts are almonds and pecans and I used dried cranberries.

This one was made with olive oil instead of butter. I used pepitas and Mexican canela. For the mixed nuts, I used almonds and pine nuts plus I added 1 tablespoon of toasted coconut flakes and I used cardamon for an added flavor. I added dried apricots and dried Michigan cherries.

Homemade granola is an excellent thing to eat for breakfast or as a healthy mid-day snack.

Pizza-Pasta

Every time I cook this dish I think of my nephew Andres. He, like many children, is not very fond of vegetables but he really likes pizza and, although I put lots of vegetables in this dish, he eats it without hesitation and he even ask for seconds.

Once upon a time, while camping in a motor-home with my family. I prepared this dish for the children, I thought they will like it because they could eat it with their hands like they would pizza. Adriana, Andres' mother, told me not to bother, "it has vegetable, they won't eat it," she said. I cooked it anyway and hoped for the best. That time I put chopped broccoli, spinach, mushrooms and onions along with lots of cheese. To everyone's surprise, the kids loved it and especially Andres who kept saying; "Tia this pizza is so good, I want more." 

Pizza-Pasta is a dish made out of leftovers. The main ingredient in this dish is leftover cooked pasta and the rest is up to your imagination.  I originally called this dish Torta de Pasta but Andres decided that it should be called Pizza-Pasta, so Pizza-Pasta it is.


Pizza-Pasta

1/2 pound angel hair pasta, cooked and at room temperature
5-6 sun-dried tomatoes, drained and chopped plus 1 Tbs. of the oil in which they were packed

2-3 small portabella mushrooms, clean and chopped
4 eggs

1/4 C. milk

1 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 C.  parmesan cheese, graded

1/2 C. fontina cheese, graded (any other melting cheese can be substituted for fontina)

1/2 white onion, chopped

2 garlic cloves, finely chopped
1-2 springs of thyme, finely chopped
1/2 tsp. crushed red pepper

1 1/2 Tbs. olive oil

2 Tbs. parmesan cheese, graded

chopped thyme for garnishing (optional)

Toss together the pasta, sun-dried tomatoes with their oil and mushrooms. In a separate bowl, whisk the eggs with the milk, salt and pepper. Stir in the next 6 ingredients. Add the pasta mixture and toss to coat.


Heat the broiler. In a large skillet (use one that can be transferred to the oven), heat 1 tablespoon of oil. Pour the pasta mixture in the skillet, pressing to form an even layer. Cook for about 3 minutes or until the bottom is golden brown. Sprinkle the top with 1/2 tablespoon of olive oil and 2 tablespoons of parmesan cheese. Transfer the skillet to the broiler and cook until the top is golden brown. Watch carefully, it only takes a few minutes. Cool to room temperature. Remove from the skillet, cut into wedges and serve at room temperature. 

This dish can be prepared with different vegetables and most kinds of pasta. I had prepare it with orzo and used basil instead of thyme, you can even add meat or chicken if you like. It is easy to prepare and very portable. Pack a small salad and a slice of Pizza-Pasta for a great lunch.

A Bright and Colorful Snack

I love beets. Crunchy red beets are my favorites. I can eat them raw or cook them any way I can think of; they are just great! I have been trying to get Rich, my husband, to eat beets but unfortunately, he hates beets... or does he?


I was at the farmers' market the other day looking for red beets. I couldn't find them but I saw beautiful golden beets that I couldn't resist. I got a bunch and brought them home. Then I thought to myself; "How can I get Rich to eat this?  Rich loves potato chips, he often eats them with his lunch. Bingo!  I'll make beet chips and while I'm at it, I'll throw in some butternut squash too; he'll love them."


A couple of days later, he was coming home for lunch and I prepared one of his favorite sandwiches - grilled cheese.  He says he likes my grilled cheese sandwiches because they have lots of cheese and they always have a surprise inside. This time I sautéed red onions and a couple of portabella mushrooms to put in with the cheese. I presented it to him accompanied with golden beet and butternut squash chips. At first he didn't know what it was. He started eating them and he said; "Umm, what are these? These are yummy." Although he ate more of the squash chips, he also ate a lot of the beet chips and he liked them! Which made me very happy because now I can buy them more often and we can enjoy a bright and colorful snack.

Butternut Squash and Golden Beets Chips
2 golden beets, peeled
1 small butternut squash, peeled
Enough oil to fry the vegetables (I used peanut oil but if not available, use another vegetable oil)
Sea salt to sprinkle over the chips

Using a mandolin or a very sharp knife, thinly slice the vegetables. Arrange, in a single layer, on a paper towel to dry. Meanwhile in a deep heavy pan heat the oil to a temperature of 375°F (if you don't have a thermometer you can test it by adding a small piece of dried bread. If it floats and becomes golden in 30-60 seconds the oil is ready).  Fry your vegetables in small batches to avoid cooling the oil too fast. Place a few slices in the oil and let them cook for 2-3 minutes turning them once; the beets take longer than the squash. They are ready when they start curving on the sides and they come up to the surface. Remove from the oil and drain on a paper towel or a paper bag. Sprinkle with sea salt while they are hot. Enjoy with your favorite sandwich or eat alone as a healthy snack.