I don't know anyone who doesn't like tostones, what the Colombians call patacón pisa'o. Anyone with Latin blood running through his or her veins knows what I mean. In Venezuela (where I come from) we eat tostones alone, with garlic, with salsa rosada (as pictured), with coleslaw, and some people serve them with stew meat or chicken and avocado on top. Tostones or patacones are the perfect side dish when on the beach you have fried fish or simply enjoy a fish hervido. I'm not a fried food person, but when it comes to fried plantains, it's worth the sacrifice. Then, we will go back to dieting.Continue Reading >
Today's video is a very simple recipe that I make at least once a week. A couple of days ago I made it because my 10-year-old son was taking his writing FCAT and the night before told me: "Mom, my morning breakfast should be high protein. Can you please make scrambled eggs that are pure protein?" I couldn't help but laugh at the occurrences of this creature that has become a walking encyclopedia and speaks as if lecturing at an Ivy League college. Truth to be told: this recipe is prepared with butter, eggs and a splash of milk. The milk is the "magic" ingredient (a trick my mom passed to me), ensuring the eggs are as moist as the one served at five-star hotels.
Today's recipe is not only an easy one, but the most delicious dip you will ever have. It's made with fried eggplant and stewed with onions and chopped tomatoes. The resulting stew can be served as a tapa to be eaten with pita bread (this is a recipe from the Middle East), with tortilla chips or cassava, to accompany a meat dish with rice, chicken or fish, and also to eat with pasta. Also, you can serve this dish warm or cold. I love keeping it in the refrigerator and have it available any time. I hope you like my recipe, which was passed to me by my Venezuelan Syrian friend Faviola.
A few days ago, a friend brought me some green plantains. So we decided to make mangú: the easiest and most traditional and delicious Dominican recipe. Believe me when I tell you, once you've had mangú, you want it again and again. So without further ado, let me share this recipe with you. It can be prepared in a trice and is both economical and delicious!
After discovering the wonders of spaghetti squash I decided to make this video to show you how can you make spaghetti out of a squash. Since I'm a pasta and pesto lover, spaghetti squash is now a staple in my kitchen and the perfect substitute for pasta with a ton less of the calories.
The best thing about this healthy, delicoius salad, besides the fact is cheap and of course super nutritious (because it's made out of legumes) is that is absolutely the easiest dish you'll ever make. I would say it could not be easier: it's prepared with a cup of each of the ingredients--a cup of baked beans, a cup of cooked red beans, a cup of chopped and blanched beans (which end fully cook in the vinaigrette), a cup of chopped onion, a cup of chopped parsley and a cup dressing prepared with olive oil, red wine vinegar, honey, salt and pepper. And it's just de-li-ci-o-us! I hope you like it!
The bread in the picture is my first roscón de reyes ever. I looked forward for years, but after all the food in December and in January I always try to be more restrained. As this Christmas I behaved well and even lost two pounds, I decided to reward myself with this wonderful roscón: a sweet, fluffy bread, delicious to eat a with a glass of of milk and better if with a hot chocolate or a champurrado. Happy Día de Reyes!
We all hate dandruff, I know. Any of us that have had to deal with this very pesky condition knows that there's nothing we wouldn't do to free ourselves from its itchy, annoying grasp. The battle rages on, even while all those anti-dandruff shampoos out there sometimes seem to do nothing for our poor scalp. What's a girl to do?
Well, have I got some amazing natural remedies that will help you say good-bye once and for all to those flakes. These remedios caseros will not only banish dandruff, they'll help your hair look radiant and healthy.Continue Reading >
The first thing I have to say is these are NOT my hallacas. In Venezuela there are as many hallaca recipes as there are families. The taste and flavor of these corn tamales wrapped in plantain leaves, undisputed protagonists of the Christmas table, is a secret passed from generation to generation and is usually not written anywhere. These are Chuky Reyna's hallacas. Chuky is a friend and colleague based in Miami.
By far, these are the best hallacas I've ever eaten and Chuky said they are her mom hallaca's replicas. Generous as her mom, she's sharing the recipe that know is written for the first time for all our MamásLatinas readers.