Salvadoran-Style Stuffed Masa Cakes (Pupusas Revueltas)
1 pound ground or shredded chicken breast
1 tablespoon vegetable oil
½ small onion, finely diced
1 clove garlic, minced
1 medium green pepper, seeded and minced
1 small tomato, finely chopped
½ teaspoon salt
5 cups instant corn flour (masa harina)
6 cups water
½ pound low-fat mozzarella cheese, grated
In a nonstick skillet over low heat, saute chicken in oil until chicken turns white. Constantly stir the chicken to make sure it is evenly cooked (let cool before shredding then return to skillet).
Add onion, garlic, green pepper, tomato, and salt, and mix well. Cook until chicken mixture is cooked through (internal temperature, 165 °F). Remove the skillet from the stove. Put the mixture in a bowl and cool in the refrigerator.
While the chicken mixture is cooling, place the corn flour in a large mixing bowl and gradually stir in enough water to make a stiff tortilla-like dough. When the chicken mixture has cooled, mix in the cheese.
Divide the dough into 24 portions. With your hands, roll the dough into balls. Press a hole in each ball with your thumb. Put about a tablespoon of the chicken mixture into the hole in each ball.
Fold the dough over to completely enclose it. Press the ball out with your
palms to form a disk.
In a very hot iron skillet cook the pupusas on each side until golden brown.
Serve hot. This is great with hot sauce.
1 tablespoon vegetable oil
½ small onion, finely diced
1 clove garlic, minced
1 medium green pepper, seeded and minced
1 small tomato, finely chopped
½ teaspoon salt
5 cups instant corn flour (masa harina)
6 cups water
½ pound low-fat mozzarella cheese, grated
In a nonstick skillet over low heat, saute chicken in oil until chicken turns white. Constantly stir the chicken to make sure it is evenly cooked (let cool before shredding then return to skillet).
Add onion, garlic, green pepper, tomato, and salt, and mix well. Cook until chicken mixture is cooked through (internal temperature, 165 °F). Remove the skillet from the stove. Put the mixture in a bowl and cool in the refrigerator.
While the chicken mixture is cooling, place the corn flour in a large mixing bowl and gradually stir in enough water to make a stiff tortilla-like dough. When the chicken mixture has cooled, mix in the cheese.
Divide the dough into 24 portions. With your hands, roll the dough into balls. Press a hole in each ball with your thumb. Put about a tablespoon of the chicken mixture into the hole in each ball.
Fold the dough over to completely enclose it. Press the ball out with your
palms to form a disk.
In a very hot iron skillet cook the pupusas on each side until golden brown.
Serve hot. This is great with hot sauce.
Beet and Egg Salad on Arugula
2 roasted beets (or pickled beets from a jar), sliced
2 hard boiled eggs, sliced
1/2 bag of washed arugula
If you are using pickled beets from a jar, rinse them in a colander first, so the liquid doesn't stain the eggs.
Lay the arugula on a platter, and decoratively overlap beet slices, and egg slices.
Basic Mustard Dressing:
1 tsp French Dijon mustard
2 Tbsp white balsamic vinegar
6 Tbsp of olive oil
pinch of kosher salt & pepper
Shake dressing ingredients in a jar. You will have enough for a few salads during the week.
Spoon a small amount of dressing over the beets, eggs and arugula.
Snip a few fresh chives over and enjoy!
2 hard boiled eggs, sliced
1/2 bag of washed arugula
If you are using pickled beets from a jar, rinse them in a colander first, so the liquid doesn't stain the eggs.
Lay the arugula on a platter, and decoratively overlap beet slices, and egg slices.
Basic Mustard Dressing:
1 tsp French Dijon mustard
2 Tbsp white balsamic vinegar
6 Tbsp of olive oil
pinch of kosher salt & pepper
Shake dressing ingredients in a jar. You will have enough for a few salads during the week.
Spoon a small amount of dressing over the beets, eggs and arugula.
Snip a few fresh chives over and enjoy!
Roasted Beet Salad with Oranges and Feta
- 1 bunch medium red beets, (untrimmed, about 1lb.)
- 2 naval oranges
- 2 cups baby salad greens
- 2 ounces feta cheese, (crumbled)
- 2 tablespoons balsamic dressing
Scrub beets and place in a large piece of aluminum foil. Wrap to for a packet.
Roast until tender when pierced with a knife. Working over a small bowl, but the oranges between the membranes with a small knife, letting the segments fall into the bowl.
Remove the beets from the foil and let cool slightly. Remove the peel (it should slip off after roasting) and cut into wedges.
Place green on a platter. Top with beets, oranges, and feta. Drizzle with salad dressing.
Warm Dressed Salad With Poached Egg
Add some grilled chicken, pancetta or mini crab cakes, or even a nice skirt steak to this to make a heavier salad. It will taste great!
Heat the chili oil in a large frying pan. Add the bread cubes and cook for about 5 minutes, tosses it occasionally, until they are crisp and golden on all sides.
Meanwhile, bring a pan of water to boil. Break each egg into a small bowl and carefully slide it into the water, one at a time.
Divid the salad leaves between two plates, Remove the croutons from the pan and arrange them over the salad leaves. Wipe the pan clean with a paper towel. Then heat the olive oil in the pan then add the garlic and vinegar. Cook over high heat for 1 minute. Pour the warm dressing over the salads.
Place a poached egg on each salad. Top with a small amount of the cheese shavings, and ground pepper.
- ½ small loaf whole wheat bread
- 3 tablespoons chilli oil
- 2 eggs
- 4 ounces mixed salad leaves
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, (crushed)
- 1 and ½ tablespoons balsamic vinegar
- 2 ounces Parmesan Cheese, (shaved)
- ground black pepper
Heat the chili oil in a large frying pan. Add the bread cubes and cook for about 5 minutes, tosses it occasionally, until they are crisp and golden on all sides.
Meanwhile, bring a pan of water to boil. Break each egg into a small bowl and carefully slide it into the water, one at a time.
Divid the salad leaves between two plates, Remove the croutons from the pan and arrange them over the salad leaves. Wipe the pan clean with a paper towel. Then heat the olive oil in the pan then add the garlic and vinegar. Cook over high heat for 1 minute. Pour the warm dressing over the salads.
Place a poached egg on each salad. Top with a small amount of the cheese shavings, and ground pepper.
Cheese Toasts
- 2 eggs
- 1 and ½-2 cups parmesan cheese, (grated)
- 4 slices pumpernickle bread, (buttered)
- 2-4 halved tomatoes, (optional)
- ground black pepper
- fresh parsley, (for garnish)
- 2 tablespoons mustard, (can use whole grain or dijon)
whisk the eggs lightly and stir in the grated cheese, mustard and pepper.
Put the buttered bread slices face down in a shallow baking dish. Divide the cheese mixture among the sloces of bread, spreading it out evenly.
Bake for about 12 minutes or until it is nice and golden. If using the tomatoes this would be the time to place them in with the bread slices just for a short time. Serve immediately, and garnish with the parsley.
Gingerbread
- ¼ cup light-brown sugar
- 2 cups all purpose flour
- 1 cup whole wheat flour
- ½ cup milk
- 2 large eggs, (slightly beaten)
- ½ cup dark molasses
- 2 teaspoons ground ginger
Preheat the oven to 350 degrees. Grease an 8 or 9 inch square baking pan.
In a large bowl, combine the oil and brown sugar mixture. In another bowl sift the flours together, then add the brown sugar mixture until well blended.
Add the milk, eggs and molasses and stir to blend. Fold in the ginger. Pour into the pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Dust with some confectioner's sugar and top with some whipped cream
Scrambled Eggs and Crab
- 2 lbs fresh crab meat
- 1 tablespoon butter
- 1 lb seeded and peeled tomatoes
- 3 small onions, (diced)
- 8 eggs
Sprinkle with little parsley and cracked pepper before serving.
Raisin Bread French Toast with Sauteed Pears
- 3 tablespoons butter
- 2 firm pears , (ripe, cored and cut into thin sliced wedges)
- ¼ cup orange juice
- 6 eggs
- ½ cup milk
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sugar
- pinch ground nutmeg
- 8 slices raisin bread
In a large shallow bowl, beat the eggs, milk, cinnamon, nutmeg and sugar. Place 4 slices of the bread in the egg mixture and let soak for about 2 minutes. Turning once.
In the same pan over medium-high heat, melt 1 table spoon of the butter. Working with 4 slices at a time, transfer the soaked bread to the pan and cook, turning once, until golden brown. Repeat with the last 4 slices.
Serves 4
Lemon Ricotta Pancakes
1 cup part-skim ricotta
2 large eggs
2 large egg whites
1/2 cup all-purpose flour
1 tablespoon vegetable oil
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
2 tablespoons mild honey, such as clover, sage or star thistle
In a blender, mix the ricotta, eggs, egg whites, flour, oil, lemon zest, salt and 2 teaspoons of the honey until smooth.
Meanwhile, heat a nonstick griddle over moderately low heat. Working in batches, pour 2 rounded tablespoons of the batter onto the griddle for each pancake, allowing enough room for them to spread slightly. Cook the pancakes until the bottoms are golden, the tops are slightly set and small bubbles appear, 2 to 3 minutes. Flip the pancakes and cook until golden, about 1 minute longer. Transfer the pancakes to plates, drizzle with the remaining 4 teaspoons of honey and serve.
2 large eggs
2 large egg whites
1/2 cup all-purpose flour
1 tablespoon vegetable oil
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
2 tablespoons mild honey, such as clover, sage or star thistle
In a blender, mix the ricotta, eggs, egg whites, flour, oil, lemon zest, salt and 2 teaspoons of the honey until smooth.
Meanwhile, heat a nonstick griddle over moderately low heat. Working in batches, pour 2 rounded tablespoons of the batter onto the griddle for each pancake, allowing enough room for them to spread slightly. Cook the pancakes until the bottoms are golden, the tops are slightly set and small bubbles appear, 2 to 3 minutes. Flip the pancakes and cook until golden, about 1 minute longer. Transfer the pancakes to plates, drizzle with the remaining 4 teaspoons of honey and serve.
Herb Frittata with Tomato Salad
4 large tomatoes, cored and diced
1/4 cup coarsely chopped mint, plus 3 dozen mint leaves, for garnish
Kosher salt and freshly ground pepper
1 cup chopped flat-leaf parsley
3 scallions, thinly sliced
3 garlic cloves, minced
1/2 teaspoon ground cumin
2 large eggs, lightly beaten
1/4 cup extra-virgin olive oil
Set a strainer over a bowl. In a medium bowl, toss the diced tomatoes with 2 tablespoons of the chopped mint and season with salt and pepper. Scrape the tomatoes into the strainer and let drain.
Meanwhile, in another bowl, toss the chopped parsley with the scallions, garlic, cumin and the remaining 2 tablespoons of the chopped mint. Stir in the eggs and season with salt and pepper.
In a large cast-iron skillet, heat 2 tablespoons of the olive oil. Pour in half of the egg mixture and tilt the pan to spread it into a thin pancake. Cook over moderately high heat, turning once, until browned and crisp, about 4 minutes. Transfer the frittata to paper towels to drain. Repeat with the remaining 2 tablespoons of olive oil and egg. Cut the frittatas into wedges. Spoon the drained tomatoes alongside, garnish with the mint leaves and serve.
1/4 cup coarsely chopped mint, plus 3 dozen mint leaves, for garnish
Kosher salt and freshly ground pepper
1 cup chopped flat-leaf parsley
3 scallions, thinly sliced
3 garlic cloves, minced
1/2 teaspoon ground cumin
2 large eggs, lightly beaten
1/4 cup extra-virgin olive oil
Set a strainer over a bowl. In a medium bowl, toss the diced tomatoes with 2 tablespoons of the chopped mint and season with salt and pepper. Scrape the tomatoes into the strainer and let drain.
Meanwhile, in another bowl, toss the chopped parsley with the scallions, garlic, cumin and the remaining 2 tablespoons of the chopped mint. Stir in the eggs and season with salt and pepper.
In a large cast-iron skillet, heat 2 tablespoons of the olive oil. Pour in half of the egg mixture and tilt the pan to spread it into a thin pancake. Cook over moderately high heat, turning once, until browned and crisp, about 4 minutes. Transfer the frittata to paper towels to drain. Repeat with the remaining 2 tablespoons of olive oil and egg. Cut the frittatas into wedges. Spoon the drained tomatoes alongside, garnish with the mint leaves and serve.
Ultimate BLT
This sandwich is great when you add some grilled chicken to make it a heartier dish with some fried or baked yucca fries.
Make the eggs over medium to over hard. Over easy tends to be a little sloppy but if you don't mind why should anyone else.
Put the slices of bread in the broiler on a cookie sheet. When it gets to the golden color desired, turn over and put the cheese on 3 of the slices, and again until it gets golden then take out and let cool off a little. Put mayonnaise on the slices of bread slices that don't have cheese. Layer then with tomato slices, spinach, egg, avocado slices and can never forget the bacon. Top it with your cheese sliced bread and slice in half. Enjoy!
- 12 slices bacon
- 2 teaspoons bown mustard
- 2-3 tablespoons syrup, (can substitute with honey or brown sugar)
- 6 slices a course country bread, (of course can always be substituted with reagular white or wheat sliced bread) make sure which ever of the bread you use that it is at least lightly toasted or grilled
- 1 large ripened tomato red or yellow
- 1 cup shaved gruyere cheese
- 3 eggs
- 6 slices avocado
- fresh spinach leaves
Make the eggs over medium to over hard. Over easy tends to be a little sloppy but if you don't mind why should anyone else.
Put the slices of bread in the broiler on a cookie sheet. When it gets to the golden color desired, turn over and put the cheese on 3 of the slices, and again until it gets golden then take out and let cool off a little. Put mayonnaise on the slices of bread slices that don't have cheese. Layer then with tomato slices, spinach, egg, avocado slices and can never forget the bacon. Top it with your cheese sliced bread and slice in half. Enjoy!
Pan De Yucca
2 lb. of yuca flour
2 egg yolks
2 teaspoons baking powder
2 1/2 cups of grated cheese (provolone, muenster, or native "queso de freir")
1/2 cup milk
Mix all of the ingredients together and shape into small rolls. Bake at 400 degrees F. until a pale golden.
makes about 15 rolls
2 egg yolks
2 teaspoons baking powder
2 1/2 cups of grated cheese (provolone, muenster, or native "queso de freir")
1/2 cup milk
Mix all of the ingredients together and shape into small rolls. Bake at 400 degrees F. until a pale golden.
makes about 15 rolls
