Descubriendo nuevos sabores: Ensalada de Arroz Integral con Pollo

(Receta publicada originalmente en la Revista Ellas del 16 de Marzo del 2007)

Energía

El arroz integral es el grano sin pulir, el cual conserva la fina capa que rodea al grano, en la que reside la mayoría de sus nutrientes. Es un cereal básico que posee sustancias valiosas para la buena función de nuestro organismo, entre las que se encuentran proteínas, grasas, carbohidratos, minerales, glucosa, vitamina E, A, vitaminas del grupo B y aminoácidos esenciales. En pocas palabras, es una deliciosa fuente de energía, de fácil asimilación y nos ayuda en la digestión.                           

Tip: Si consta de poco tiempo para preparar este arroz, que generalmente toma de 30-45 minutos para su cocción, le sugiero que intente prepararlo en la olla de presión, agregando la cantidad de agua sugerida por el fabricante, por 10 minutos solamente, bajo temperatura media. Una vez pasado el tiempo, apagar el fuego y dejar que el vapor salga de la manera tradicional.

Ingredientes              

• 2 tazas de arroz integral
• agua, cantidad sugerida por el fabricante
• 1 cucharada de caldo de pollo o vegetales en polvo
• 1/2 pollo asado, deshuesado y cortado en trocitos
• 1 receta de salsa para condimentar

Siga leyendo...

The Gilded Fork & From the Tropics: Panama Gourmet re-design

Champagne returns! ...in flan, soup, and sauce, along with some beautiful caviar canapes bursting with color and flavor.

The Gilded Fork's February recipes are DD (divine+delicious.)

Learn about Sparkling Wines around the world...Sparkling bubbles bringing an elusive magic to white wine. Just beautiful!

Featured Food Site of the Day on Thursday February 23.

Have you seen Chef Mark's post on the lovely proposal dinner he did for Valentine's day? So romantic. I LOVE it!

Panama Gourmet's re-design is almost finished. We just need to update the Spanish version. I'll keep you posted. Take a look HERE.

Thank you Joelle for the beautiful theme!

Let me know what your thoughts are.

Hugs,

Melissa

P.S. My dearest Cannella hosted a San Valentine's virtual party, and the delicious round-up is HERE. She was the winner of the New Year's dinner recipe & photo swap that we hosted in the beginning of the year. If you cooked  something delicious on February 14 and blogged about it,  we invite you  to send her the link to your post, your name and the name of your blog, so she can add you to the round-up.

Tambien quiero agradecer a Cordoba WebLogs y a Ciudad.Com por la mencion del dia de hoy. El primero publica desde Cordoba, Argentina, y el segundo desde Buenos Aires, una de mis ciudades favoritas. Abrazos!

Por cierto, ahora que estamos en Español, hace ya rato queria invitarles a que visiten Sazon Gourmet. Es un compendio de mis blogs favoritos de habla hispana. No duden en escribirme si creen que se me ha escapado alguno.

Visit Tasty Recipes - Chef Melissa's recipe and post index.
Tags: meme, food blogs, cookingdiva, chef, panama, recipes, food & drink, food, recetas

by Chef Melissa - CookingDiva · February 23, 2006 · 01:12 PM
Permalink · Comments (12) · TrackBack (0) · Categories: Food & Drink · General · RECETAS - Arroces · RECETAS - Aves · RECETAS - Postres · Tropical Fruit and Vegetables

Global Voices & WHB #16: Cooking with Culantro

My latest article has been published at Global Voices: "Global Fusion: Creating Delicious Food one Meal at a Time."

This week's topics cover: the "Madrid Fusion" event, Pork Education, A Consumer Report from Bermuda, Homemade Cheese Making, Brazilian Mango Fever, From Venezuela with Love, Roots to be Cooked, The Year of the Pom, Going South, and Queen lemon Beauty.

We would love to hear your comments!

Now, my contribution to Kalyn's Weekend Herb Blogging #16: "Cooking with Culantro"

About this plant: "Culantro" (Eryngium foetidum) is a strong flavored, aromatic herb native from Mexico and Central, and South America. It is cultivated widely all over the world, and it is used extensively in Latin American and Asian cooking. In Panama we use culantro to prepare "Sancocho de Gallina" (Panamanian chicken soup),  different types of rice, tamales, marinades, sauces, etc. In Puerto Rico it is used to prepare beans, asopao, soups, stews, etc.

The "culantro" is also known as: "recao", "long coriander", "ngo-gai", "spiritweed", "black benny", "recao de monte", "false coriander", "Mexican coriander", among many others.

Medicinally, the leaves and roots are used in tea to stimulate appetite, soothe stomach pains, eliminate gases, improve digestion, and as an aphrodisiac!

Today we are sharing a recipe to prepare a delicious "Arroz con Frijoles Negros y Chimichurri de Culantro" (Black Beans and Rice with Culantro Chimichurri). If you can not find culantro in your area, you can substitute "cilantro".

Happy Holidays with plenty love, the LATINO way!

There is something about having "Latino blood" in our veins. There is something very special about being born in a Latin American country. My heart has deep roots of love and tears that travel deep,...to the center of our planet Earth. There is a cry of the long gone times that took away many of our traditions and childhood friends. There is a song with perfume of roses, and a thousand butterflies that travel along with the wind in this precious land.

When I was growing up, I used to ask my mom WHY I had freckles in my face. With a smile, every time she said..."you got them from me, and you can not change that.... In the family we all have freckles: we got them from your great great grandmother who came from France." I probably was ten years old or younger when I began questioning about my "turkey-egg-like" freckled face. I tried all the fading creams I could afford with the weekly saving of my daily allowance. None of them worked. Then, one day I woke up and realized I was wasting my time with all that nonsense imaginary war I had started with the freckles of my great great granny. Since that day everything made sense and I loved every sassy little caramel colored shade in my face. I loved my roots.

Too far the Land of Long Ago! BUT the people, the same people who one day came from far away lands and made Panama their home; they have brought gold to our culture. THIS time, I am not talking about "GOLD", the one that holds the atomic number 79. This time I am referring to the kind of "gold" that enriches a culture, the one that in silence shines (...sometimes loud too!) and shares the goodness of many lands in just only one.

This is our country: Welcome to Panama! And now, it is yours too! :)

I have been working on an article with plenty delicious recipes to honor and celebrate the "Sweet Tooth" from Panama and Latin America, and I will post it soon...before the new year arrives. BUT, today after seeing what my friend and colleague, Chef Elena from the "El Amor por la Cocina" blog has rescued from her family memoirs and traditions, I thought it was a fantastic idea to share with you the LOVE and lust for our roots we have engraved in every cell of our body.

Today you will learn how to prepare: "MY FATHER'S NEW YEARS DAY BARBECUE" (or How to roast a pig the Cuban way). Including:

• Lechón Asado a la Cubana (Roast Pork, Cuban Style)
• Arroz Congrí (Red Beans with Rice)
• Yuca con Mojo (Boiled Cassava with Garlic Sauce)

We hope you enjoy the beautiful holiday season, with delicious meals featuring food from all over the world (including our recipes, of course!).

Stay tuned and make sure to come back to get a fantastic selection of holiday desserts from Latin America.

Do not forget to participate in our worldwide campaign "A Menu For Hope II", to help the people affected with the earthquake in the Kashmir region of Pakistan. Just donate $5 for a chance to participate in the raffle of fantastic prizes donated by food bloggers from all over the world. For more information visit my previous post: "A Menu for Hope - Un Menu por la Esperanza II".

God bless you!

Chef Melissa

Tags: a menu for hope, food blog events, cookingdiva, chef, panama, unicef, holiday menu, recipes, new years dinner, panamanian chef, roast pork, barbacoa

by Chef Melissa - CookingDiva · December 15, 2005 · 05:45 PM
Permalink · Comments (14) · TrackBack (1) · Categories: General · RECETAS - Arroces · RECETAS - Carnes · RECIPES: appetizers · RECIPES: beef · RECIPES: vegetarian · Tropical Fruit and Vegetables

Huevo montao a caballo, pero de lujo!

Ayer cuando visitaba la casa de mi padre, nos reiamos al recordar los viejos tiempos. Aquellos tiempos cuando eramos chicos y mi madre salia de compras y nos quedabamos en casa a merced de las habilidades culinarias casi nulas de mi querido padre! El menu siempre era el mismo: arroz blanco con un huevo (frito a la perfeccion por supuesto!) montado -a caballo-.

Entonces, en ese mismo instante, fue cuando la iluminacion gastronomica me llego de repente---como un balde de agua en pleno carnaval! Y desde ese momento el huevo montao a caballo no fue el mismo. Yo me iba a encargar de reivindicarlo y llevarlo a la gloria culinaria. No desesperes, le suzurraba..., no sera mucho el tiempo que pase hasta que alguno de mis queridos cocineros de restaurantes en la localidad realice que te pueden servir bonito, bien vestido y sazonado como debe ser! Y el huevo con su arrocito sonrio y fue feliz, para siempre! Casi que lloro de la emocion. Y para demostrarles que no es un cuento de hadas, aqui les paso la receta. Que lo disfruten!