There may not be fall foliage or pumpkin spice lattes aquí, pero it's definitely fall time and the abundant gourds - squash and pumpkin - in the market are proof! In this recipe, I used acorn squash to give the pasta a creamy texture, similar to mac and cheese. And the best part is that it only uses one pot (menos trips to the pila heyyyy). Ingredientes Serves 2
To prepare the squash:
Cut the squash in half. Using a fork, scoop out the stringy center with all the seeds (if you want, you can rinse off the seeds, dry them, and toast them for a snack). Cube the the halves, then cut away the skin from the pieces that have it. Once you have cubed and removed all the skin, chop the cubes into even smaller pieces (this will allow it to mush better into the pasta dish). In a deep pot, heat the oil over medium-high heat. Add the garlic, a dash of salt, and mushrooms, if you are using them. Saute the garlic and mushrooms until they are fragrant and beginning to stick to the bottom of the pan. Add the pasta and chopped squash and just enough water to cover everything. Stir it all together, then cover and let come to a boil. Allow to boil, stirring occasionally, until the pasta is al dente and the squash is soft. At this point, there should be only a small amount of water left. If there is still a lot of water, drain some until there is only about an inch of water in the bottom of the pot. Turn down the heat to low, and add the spoonful of powdered milk, salt, pepper, and cheese. Stir until the milk is well mixed in, everything has come together and has a creamy texture, and let simmer for another 30 seconds. Turn off and serve. Provecho! xx Chabi
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It's gotten hella cold here and when i'm chilly, I want chili. Since chili seasoning mix is not a commonplace tienda item, I made my own, In this recipe I used only beans but I've also made it with Protemás for an extra protein kick and a more meaty texture. Ingredients (serves 2)
In a soup pot, heat the oil over medium heat. Add the onions and peppers and cook about one minute.
Stir in the tomatoes and garlic, mushing the tomatoes a little with the spoon. Sprinkle about half of the seasoning mix into the pot, stir and let cook another minute. Add the beans, the packet of tomato paste and 1/4 cup of water, and stir well. Once the chili has come to a boil, stir in the remaining seasoning mix, then reduce heat to a simmer. Add more water, depending on how soupy you want the chili. Let simmer for another 3-5 minutes or until it has a nice texture/taste, turn off heat. Top with cheese, scallions, cilantro and serve. ¡Provecho! xx Chabi With all the veggies we have available to us in the mercado, stir-fries are one of my favorite meals to make. They are easy and versatile, depending on the spices and sauces you use. This version is made with a spicy-sweet ginger sauce and fried eggs. I used broccoli, carrot, and bell pepper, but you can use whatever veggies you like.
Ingredients
In a small bowl, beat the eggs. Heat a tbsp of oil in a frying pan over medium heat. Add the eggs to the pan and cook, stirring occasionally, until solid. Remove the eggs from the pan. Add the remaining tbsp of oil to the pan and reduce the heat to medium-low. Add the chopped veggies. In another small bowl, whisk together the soy sauce, vinegar, honey, ginger, turmeric and red pepper flakes. When the veggies have softened, and the onions are translucent, add the cooked eggs back to the pan and mix in with the veggies. Pour the soy sauce mix over the veggies and eggs and let cook for about 1 minute, then turn off heat. Serve alone or over rice or noodles. I topped mine with peanuts for a little crunch. ¡Provecho! xx Chabi These yummy no-bake bars use only 2 ingredients: popped amaranto (amaranth) and chocolate. In Guatemala, this quinoa-like grain is most often grown as a cash-crop and mainly used for atol. When popped it has a rice krispy-like texture and taste. If atol isn't your cup of tea (pun intended, duh), try these instead!
The Bars Over low heat, melt the chocolate in a saucepan, stirring constantly. When the chocolate is completely melted, turn off the heat and stir in the popped amaranto. Use enough amaranto to get an even chocolate-to-amaranto ratio. When the amaranto is evenly coated, turn it onto a flat dish. To avoid stickiness later, you can line or grease the dish (I used a coffee filter). Using a spoon, smoosh and shape the amaranto into a flat rectangle. Cover and let sit for a few hours until it hardens. When the rectangle has hardened, slice it into squares and voila! Bonus: amaranto, like quinoa, is a super-grain. Chocolate-y and healthy? Yass. ¡Provecho! xx Chabi *Adapted from a recipe by The Other Side of the Tortilla
I can’t be the only one that thinks of Courage the Cowardly Dog when they see an Eggplant, right? What does one do with those weird purple fruits that turn evil if not watered sufficiently?
Slice it, Bread it & throw it on your pasta. This recipe takes some extra ganas to prepare, but it’s worth it! Eggplant Parmesan
Italian Breadcrumbs
Vegan Parmesan Cheese
Pasta & Sauce
¡Provecho!
xx Juicy |
Authorjuicy & chabi - 2 chavas cookin up a storm Archives
November 2016
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