Two (True) Panama Easter Stories

Panama Easter Story #1:

A friend was shopping and purchased two bottles of non-alcoholic sparkling grape juice at our local grocery. The checker said she couldn't allow her to buy it because it was Holy Week. My friend does not bear stupidity well. "Look, she said, it says non-alcoholic. What part of 'non' don't you understand?" She demanded to speak to the Manager. He agreed that it said "alcoholic" and whatever "non" meant was not important - it was Holy Week. That was the manager in one of Panama's finest groceries! My friend demanded to speak to the owner, whom she knows well. The manager turned a little pale around the ears and said, "Oh, sell it to her!" and stomped away.

Panama Easter Story #2:

I was standing on the balcony of our apartment on the 5th floor looking across the street at the refuse station which was, as usual, a bit untidy and swarming with pigeons. A young half-starved man, early 20s, a Kuna Indian, was feeding the pigeons bread. I was struck by the sweetness of this Easter scene: a starving young man, sharing his only food with the pigeons. Then with a quick motion, he grabbed two of them and stuffed them into his knapsack. End of story.

Please stay tuned, lots of delicious recipes and stories will be posted soon!

Melissa

by Chef Melissa - CookingDiva · April 08, 2007 · 10:05 AM
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Pescado Apanado y Ensalada de Frijoles Negros

Do not miss our previous related post: Food for the Soul: Holy Week and Lent in Latin America, with some delicious seasonal recipes...

Esta receta es deliciosa en cualquier época del año, de igual manera es perfecta para La Semana Santa o "Holy Week" en el calendario católico. Los ingredientes son muy fáciles de conseguir y el resultado es espectacular, por lo que no dudamos que se convierta en un platillo favorito en su mesa.

Ahora, sin más preámbulo, compartimos la receta:

Rinde 4 porciones 

Ingredientes

• 4 filetes de corvina pequeños (u otro pescado de su preferencia)
• 1 taza de pan molido sazonado con 1 cucharadita de hierbas aromáticas secas, 1 cucharadita de caldo vegetal en polvo ó sal, y 1/2 cucharadita de pimienta negra molida.
• 1 huevo, batido ligeramente con 1 cucharada de leche
• 1/2 taza de aceite vegetal para freir el filete

Procedimiento:

Enjuagar los filetes de pescado y secarlos cuidadosamente con papel toalla.

Colocar la mezcla de pan molido en un bol y el huevo batido con la leche en otro.

Pasar uno por uno los filetes de pescado por pan molido, luego por huevo batido y por último pasar nuevamente por pan molido y sacudir el exceso.

Calentar el aceite vegetal en una sartén y agregar los filetes. Cocinar bajo fuego medio hasta que estén doraditos, voltear y dorar el segundo lado. Retirar de la sartén con la ayuda de una espátula y colocar en papel toalla para escurrir el exceso de aceite.

Servir caliente con la ensalada de frijoles negros. Entrar en el link READ MORE para obtener la receta...

Food for the Soul: Holy Week & Lent in Latin America

In Panama and the rest of Latin America, Holy Week and Lent are among the most important dates on the calendar. Among the traditions of these dates is to prepare recipes where the main part of it is fish or seafood. Having this in consideration, and knowing the importance of the lent for many of you, we would like to share the following recipes from our collection.

• Codfish with Potatoes and Egg, Panamanian style (EN)
• Fish Fillets with Hot Buttered Garlic Sauce and vegetables (EN)
• Breadfruit and Crab Rolls (EN)
• Camarones al Ajillo (Shrimp in Garlic Sauce, Panamanian Style) EN
• Ceviche de Pescado, Panamanian Style (EN)
• Fiesta Lobster Lasagna (EN)
• Lobster Salad (EN)
• Atun con Lentejas a la Parmesana (ES)
• Filete de Pescado con Salsa de Tamarindo (ES)
• Pescado Relleno de Arroz con Coco, Tocino y Lemongrass (ES)

My most vivid and fondest memories deal with growing up in a Latin American country. Sharing glimpses of those experiences could be a wonderful way to draw our friends and readers into a deeper understanding of Latin American culture.

Semana Santa (Holy Week), along with other traditional festivities in this part of the hemisphere, combines the religious beliefs of the observers with music, costumes, food, or other cultural elements to create a memorable event for local participants and spectacular sight for the visitors. In a few words we could say these festivities reflect the combination of three main influences: indigenous, European, African, and the role of the Catholic Church in Latin American popular culture.

You may ask why is that Catholic festivals play such a large part in Latin American culture? It is because it's related to the history of this region. Spanish (and Portuguese) conquerors brought their religious beliefs with them when they came to the Americas, and these beliefs blended with the beliefs of the indigenous tribes in this part of the hemisphere at that time. Then, these two groups blended their beliefs with those of the African slaves that were brought to the "new continent" by the conquerors. At the end, those are the factors which have blended along centuries to give Latin America a unique culture of its own.

There are many other elements of Semana Santa that complete this festival, including participation in a passion play that depict the events from the Last Supper until the resurrection of Jesus.

Those that participate wear costumes and the plays are done with reverence for the events that surrounded the death and resurrection of Jesus. Finally, torchlight processions and many special foods, especially fish and seafood dishes and an array of homemade sweets which are prepared in an almost ceremonial ritual that includes many family members participating in the preparation of the goodies. 

We will share some recipes to prepare sweets and dessert in an upcoming post, so stay tuned!

Semana Santa truly is one of the most religious and solemn festivals within Latin America. We would love to learn about your experiences during these days and the recipes you prepared. So, drop me a line or two at the comments section of this post or send me an email.

Un abrazo,

Melissa

by Chef Melissa - CookingDiva · March 22, 2007 · 12:15 PM
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Descubriendo nuevos sabores: Hamburguesa de Salmon y Espinacas

Hamburguesas de Salmón y Espinacas

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

Ingredientes              

• 1/2 libra de salmón fresco
• 4 tazas de hojas de espinaca frescas, limpias
• 2-4 cucharadas de pan rallado
• 1 huevo
• 2 cucharadas de cebolla picadita
• 1 cucharadita de jugo de limón
• 1 cucharada de mantequilla derretida o aceite de oliva
• Sal y pimienta al gusto

Procedimiento

Cocine las hojas de espinaca al vapor de 2-3 minutos, remueva del fuego y deje enfriar. Luego, escurra, colocándolas en un colador fino y presionando cuidadosamente para escurrir el exceso de líquido. Colóquelas en una tabla para picar y córtelas muy fino.

Moler el salmón en el procesador de alimentos o córtelo en trocitos con la ayuda de un cuchillo. Agregar los demás ingredientes y formar de 4-6 bolas con tamaños similares.              

Calentar una sartén y agregar unas gotas de aceite vegetal o rociar la sartén con aceite en aerosol. Colocar las bolas de masa, aplanando con una espátula levemente. Cocinar por ambos lados hasta que estén doraditas y servir caliente.

Para servir: pan integral, de hamburguesa o el de su agrado. Lechuga fresca, rodajas de tomate, cebolla y mayonesa si así lo desea.   (Rinde de 4-6 porciones)

Nota: El salmón es una fuente importante de ácidos grasos poliinsaturados de cadena larga omega 3, particularmente de ácido eicosapentaenoico (EPA) y de ácido docosahexaenoico (DHA).

Después del nacimiento, el omega 3 es aportado por la leche materna (otra de las innumerables virtudes de la lactancia materna). Se ha observado que deficiencias de este ácido durante el período perinatal produce alteraciones en la capacidad de aprendizaje, de concentración, y eventualmente en el coeficiente intelectual del niño, alteraciones que se reflejarían más tarde en la vida adulta.

Entonces, el omega 3 es requerido durante la gestación, durante la lactancia, durante la madurez, especialmente en las mujeres, y en la edad adulta, particularmente en la tercera edad.

by Chef Melissa - CookingDiva · March 18, 2007 · 05:00 AM
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Mango-Roasted Pork & Tuna Pie with Rich Cheese Pastry! Yum!

Yesterday morning I found out about Dulce Julian's Empanada Gallega Pascual. Julian is a devoted Chef friend from Buenos Aires-Argentina, and I happen to love most of his creations. After studying his recipe suggestion, I was inspired.

His "empanada Gallega" looked delicious. There were two problems thou. First, in Buenos Aires you can purchase freshly made puff pastry of really good quality at the supermarkets and delis. Since that is unheard of here in Panama, I had three choices: make the puff pastry, purchase one imported-frozen from the US, or think about something else. Well, I though about something else :)

Second, it is very hard for me to follow somebody else's recipe. Unless it is a classic dish that I know by heart from cooking school or from the zillion times I have prepared it....It always tastes better if you "invented IT."

If you add your personal touch, you will create something that has never been tasted before :)

Back to the pie, for the crust I prepared a crunchy-golden, finger-licking Rich Cheese Pastry. (It is based on a rich shortcrust pastry, with parmesan cheese.) For the filling I used 2 cans of solid tuna packed in water (drained), left over chopped pork ribs baked in mango sauce from last night's dinner, some sour cream, 2 fresh eggs, Swiss cheese, fresh corn, fresh oregano leaves, fresh cherry tomatoes cut in halves, and freshly ground pepper and salt to taste. That's it's all I guess.

The crust was so perfect, tasty, golden and crunchy---OH! All the guests I had for lunch enjoyed it to the last bite, including myself.

I am so happy today  was a no-diet day :)

Truly scrumptious!

See you later,

Melissa

Visit Tasty Recipes - Chef Melissa's recipe and post index.

Tags: cuaresma, food blogs, cookingdiva, cooking, panama, recipes panama, food & drink, food, chef melissa

by Chef Melissa - CookingDiva · April 14, 2006 · 01:00 AM
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Fish Fillets with Hot Buttered Garlic Sauce & Vegetables

Be adventurous and serve this delicious sauce with shrimp, mejillones or your favorite seafood. Head over to "Camarones al Ajillo" for complete instructions.

Ingredients:

Sauce:

• 15 cloves garlic, peeled (add more if you want)
• 1/2 cup green bell pepper, stems and seeds removed, and chopped
• 1 cup onion, chopped
• 3 1/2 Tablespoons fresh cilantro or parsley, minced
• 1 1/2 Tablespoons freshly squeezed lime juice
• 8 Tablespoons hot melted butter or olive oil
• Salt and freshly ground black pepper to taste

Vegetables:

• 2 tablespoons olive oil, divided
• 3 tablespoons butter
• 2 cups fresh, cleaned vegetables (broccoli, carrots, baby potatoes, etc) chopped
• 1/2 cup dry white wine
• 1 tablespoon fresh oregano leaves
• 1 teaspoon sugar

Fish: 1 pound trout, salmon, or corvina fish fillets, freshly ground pepper to taste

Instructions:

1. Sauce: Place the garlic in a small sauce pot with enough water to cover them. Bring the water to a boil, and then lower to a simmer until the garlic cloves are soft (about 20 minutes). Drain the water and refresh the garlic cloves with cold water. Allow to cool. Mince the cooked garlic. Melt butter in a sautee pan, add the chopped onion and cook until translucent, then blend in the chopped bell pepper and cook for one more minute. Add the lime juice, cilantro (or parsley), chopped cooked garlic, and cook for 3-5 minutes.
2. Vegetables: in a skillet over medium heat, warm 2 tablespoons of olive oil. Cut the vegetables and add to the pan. Saute for 2 minutes. De-glaze with the wine, add a tablespoon of water and cook for 3-5 minutes. Season with salt, sugar, fresh herbs, pepper and stir. Cook for 2 more minutes an set aside.
3. Fish: In a nonstick pan over medium heat, warm the remaining  tablespoon of butter. Add the fish fillets and cook until browned, about 3 minutes on each side. Season with salt and pepper and remove from the pan.
4. To serve: transfer the fish to a platter and arrange the vegetables around it. Top the fish with the garlic sauce. Serve Immediately. Buen Provecho!

(4 servings)

A big hug!

Chef M

Visit Tasty Recipes - Chef Melissa's recipe and post index.

Tags: cuaresma, food blogs, cookingdiva, cooking, panama, recipes panama, food & drink, food, chef melissa

by Chef Melissa - CookingDiva · April 13, 2006 · 05:01 AM
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La Receta del Dia: Camarones al Ajillo (Shrimp in Garlic Sauce, Panamanian Style)

Today's QUESTION: "Why is True Love like STRANSKY Steel Ware? Visit Tasty Design to know the answer!

Now, lets talk garlic:

The use of garlic is just about as old as man himself. And the herb's medicinal properties have been known for about as long. Immigrants in the early part of the past century, and our ancestors from pioneer stock, where quite happy to eat a clove or two of garlic whenever they needed an energy boost or simply to fight off a cold.

If you look through the ancient stories from just about any part of the world, you will find garlic mentioned as a curative and tonic, able to help solve minor medical conditions and a few major ones as well.

Without doubt, garlic helps digestion and elimination. Country after country, story after story all relate to garlic's ability to soothe the stomach and cleanse the system. How else do you explain the same stories cropping up in Spain, in India, in Egypt, in Iceland, everywhere there are written records? These stories did not travel from one geographic region to another. Each was created in the country of origin, and was based on the simple, empirical fact that when you give people garlic they generally get better!

If you are a garlic lover like me, do not miss my previous post and recipe: "The Joy of Garlic: Olive Roasted Head of Garlic". Besides keeping you all healthy, you will keep vampires and mosquitos away. That comes really handy sometimes!

Now, the scrumptious recipe to prepare "Camarones al Ajillo, Panamanian Style!"

Ingredients:

La Receta del Dia: Fiesta Lobster Lasagna

Mmmmmm, I have an idea! how about tempting your family and friends with a "Fiesta Lobster Lasagna" and bring the best of our Caribbean cooking to your table? It is my duty to take our national cuisine far beyond the traditional rice, beans and platano en tentacion! Yes, and I am working on it :)

But..., do not get me wrong---please, do not! I am very fond of fantastic memories of the food I grew up with, the food that my grandmothers, aunties, uncles and my mother cooked with love for all those years. Cooking from scratch was the secret, using the freshest ingredients available, the ones that glowed with inviting colors: the colors of life! Despite the fact that my Tio Lucho made the most heavenly tamales (which I can only assume he is now making in heaven for the angels themselves) I am willing to try other great cooks formulas, or modify my own...just to see how they measure up to his! :)

BUT, let's do not get away from the fiesta lasagna with lobster..., that by the way you could prepare with shrimps, fish, octopus, clams,...almost any kind of fish and seafood or a combination of both to your $$$ liking :)

As I mentioned in a previous post, during my last trip to the San Pedro island in Belize we went to one of the most famous restaurants in town: Blue Water Grill, owned by Chef Chris Aycock. At the time, the only thing that made sense to me on the menu was the lasagna. However, when it was brought to the table, it didn't resemble the lasagna we were used to having back home. The ricotta cheese that is commonly used to make lasagna was replaced with a bechamel sauce, and the use of lobster was such a non traditional event. After taking the first bite, I fell in love! It was the best lasagna I Have ever tried. The bechamel, made an unbeatable combination, along with the Parmigiano-Reggiano. I have doubled the amount of it because that should dominate.

Now, the recipe (after the jump!)

Dinner last night!

Dinner last night!
Hola desde Panama! as many of you know, I am on a diet program :)

To show you a proof of it, take a look at my dinner plate last night.

The plate was not small, ...the hand was just too big!

Will be back with my delicious recipes SOON!
Hugs,
Melissa

by Chef Melissa - CookingDiva · November 01, 2005 · 01:59 PM
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La Receta del Dia: Codfish with potatoes and egg, Panamanian style

This is a very tasty traditional Panamanian recipe -Bacalao con papas y huevos- and we eat it mostly in -Semana Santa- (Easter), but a good one could be eaten all year long I guess! There is no need to deprive ourselves of the good things, just do it in moderation :)

Ingredients for 6-8 servings:

Prep and cooking time: 25-30 mins.

1-1/2 pound codfish boiled and shredded
1 large white onion, cubed
2 medium bell peppers (if available, I use 1 green and 1 red), cubed
2-6 garlic cloves, chopped
1 tablespoon olive oil
1 pound potatoes
6 large eggs
2-3 cups tomato puree, or tomato sauce
1/2 cup dry white wine
Salt and pepper to taste and a pinch of sugar

Directions:

1.  Boil the potatoes and eggs 15 minutes, peel and cut them in cubes.

2.  Heat the olive oil and saute the onion, garlic, pepper until translucent then add the dry white wine, season with the salt, pepper and a pinch of sugar.

3.  Blend the tomato puree OR tomato sauce OR a combination of both) in and cook for 5 minutes. At this point add the cooked codfish and eggs and cook for 5 more minutes. Add water if the sauce seems too dry and heat throughout.

Serving suggestion: this yummy with just plain steamed white rice and fried ripe-plantains or bananas. Hmmmm...

Note: if you are using -salted codfish- you could boil it twice, changing the water after the first boil. Also, do not adjust seasonings until the very end to avoid making it extra super salty.

Enjoy!

Chef M/

by Chef Melissa - CookingDiva · May 28, 2005 · 11:56 AM
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La Cuaresma: Pescado o no Pescado? ese es el dilema

Como diria mi madrina querida Aura, creci en una familia -catolica apostolica romana-. Fui estrictamente educada en colegios y universidades catolicas, por lo que mi cuota de padrenuestros, avemarias, ayunos y vigilias estan hasta el tope. No me quejo para nada. He aprendido mucho sobre una cultura basada en la culpa, el arrepentimiento y el perdon: ingredientes indispensables para la salvacion.

Pero no me quiero emocionar ni desviar del punto que quiero tratar hoy: la comida en la semana mayor, o semana santa...como la conocemos por estos lares. Pero es que la tentacion de hablar de politica y religion me carcome el alma...disfruto argumentando cada vez que se toca el tema. En realidad prefiero callar por ahora (en esos temas). Por lo de que soy muy pasional en lo que emprendo, hablar de esas cosas puede hacernos salir lastimados. Ni modo, mejor me callo. Muy cierto el dicho: calladito se ve mas bonito!

La pregunta ahora, porque comer pescados y mariscos? Es por la culpa, la tradicion, por seguir una dieta, o porque es mas facil seguir la manada?

Yo diria que: el pescado es un delicioso alimento, nutritivo por demas que merece ser dignificado por sus propios meritos y no porque nos vaya a conducir a la salvacion eterna. NO SE CONFUNDAN. La salvacion esta en sus corazones, en el ser honestos, puros de corazon, luchar contra el mal y la corrupcion, y sobre todo en amar a Di_s sobre todas las cosas, hablar y contar con EL para todo. Por lo que esta de mas decir que el -comer pescado- nos va a llevar al cielo. Si fuese tan facil la cosa ya la corte celestial hubiese creado un cielo paralelo para hacerse cargo de la sobrepoblacion de las buenas almas.

Ya ven por que no me quiero poner a hablar de estos temas...? Se llama pasion por conviccion y experimentacion.

Que la pasen bien, saludos,

Chef M

by Chef Melissa - CookingDiva · March 26, 2005 · 11:20 AM
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La Receta del Dia: Ceviche de Pescado y Pulpo, with pineapple and golden raisins

Well, just because you asked for it...here I am with my second original -ceviche- recipe. To prepare this variation, you would need to start with one recipe for -ceviche de pescado- , the same one I shared with you a couple of days ago.

To make the story short (...very short, to tell you the truth), all you have to do is to drain all the juices out from the ceviche, prepare and add a very special dressing and a couple of extra ingredients. Then,...voila! you have just created a new, beautiful variation of ceviche. I assure you, people will talk about it for a long time.

So, wont let you wait any longer for this secret recipe...it`s all yours now :)

Ceviche de Pescado y Pulpo, with pineapple and golden raisins

Ingredientes:

• 1 recipe, ceviche de pescado Panamanian style (use 1 pound fish and 1 pound fresh -octupus- sliced paper thin like, when making the ceviche the day before)
• 1/2 cup golden raisins
• 1 cup fresh cut pineapple cubes
• 1 recipe, yogurt dressing (to make dressing: combine well 1 cup cream cheese, 3/4 cup original yogurt, and a few drops of worschestire sauce)
• Fresh cilantro, parsley or thyme (for garnish/optional)

Directions:

1. Drain all the liquid from the ceviche the pescado Panamanian style. Discard the juices, unless you want to refresh yourself with this invigorating tasty blend.(***)
2. Add the raisins and pineapple, blend to combine well.
3. Incorpore the simply-fantastic dressing, and stir well.
4. Serve as an appetizer or main course, and enjoy this beauty.

Serving ideas: It is always good to serve the ceviche on a bed of fresh greens, herb sprigs, cherry tomatoes, OR some very bright colored vegetable that makes contrast with the colour of the ceviche.

Tips: to make the dressing light, use fat free or light cream cheese and yogurt.

Serves 8-10

Enjoy,

Chef Melissa

by Chef Melissa - CookingDiva · March 15, 2005 · 09:13 AM
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La Receta del Dia: CEVICHE DE PESCADO, Panamanian style

This is a traditional summer appetizer and party food in Panama. We have such an abundance of marvelous superfresh fish, seafood, vegetables, fruits, and the always growing tendency of -fusion cuisine- finds interesting ways to transform this traditional, all time-favorite dish into a delicate or adventurous trip to the tropics. Welcome to my kitchen, my cyber friends. :)

The one recipe I am presenting today is the traditional, well loved -ceviche de corvina.  During the following days I will share with you variations and new ways to prepare and dress up this delicious ceviche.

Corvina is one of our most common and highly rated fish for the quality of the meat, its white color and texture.

It is delicious just grilled with lime juice, served with some patacones (plantain chips)---hmmm, or arroz con coco (coconut rice), or arroz con porotos (beans and rice).

When you prepare ceviche, it is the lime (or lemon juice) that "cooks" the fish.

We are very proud of our internationally famous method of serving fish
tidbits. A mixed assortment can include squid, octopus, scallops, clams,
lobster, crab as well as longorones, a black shellfish similar to scallops. You can use what you have available or what you like the most...,
what insures a variety of textures and flavors.
Now the recipe:

Ceviche de Pescado

Ingredients:

2 pounds FRESH white-fleshed skinless fish fillets such as seabass, sole,
cod, or corvina
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh aji chombo (Habanero pepper), seeded and chopped fine
1/4 cup celery stalks, diced
1 teaspoon chopped cilantro
1 medium red onion, chopped fine (1/2 cup)
6 romain lettuce leaves (1 for each plate)
cherry tomatoes (optional)

Instructions:

1. Cut the fish into cubes 1/4 by 1/4 inches.
2. Soak the fish cubes in lightly salted water for 1 hour to tenderize. Drain well.
3. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, aji chombo, cilantro, onion, celery and refrigerate for 24 hours.
4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center and garnish with the cherry tomatoes, if using.

Serves 6

by Chef Melissa - CookingDiva · March 13, 2005 · 10:09 PM
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La Receta del Dia: Pie de Pescado con Espinacas - Fish and Spinach Pie

What a fantastic day it has been today...Tasty Design was born. We invite you to stop by and check out the great pictures and stories on tropical food.

From now on, I guess, we will be posting recipes in English and Español regarding the Tasty Design pictures of the day!

So, here we go,

Fish and Spinach Pie

Pie de Pescado con Espinacas:

Ingredientes:

1 lb de fresh fish

1/2 lb spinach, fresh

4 oz mushrooms

2 layers puff pastry

1/4 cup heavy cream

juice of 1 lemon

2 large eggs

olive oil

salt and pepper to taste

Directions:

1. Pre-heat the oven to 400º.

2. Clean, cut in chunks and marinate the fresh fish of your choice with the fresh lime juice, salt and pepper. Marinate 20 minutes in the fridge.

3. Clean and chop small the mushrooms and spinach.

4. Sautee the mushrooms and spinach in hot olive oil for 3-4 minutes or until have released and absorbed all the juices. Add the fish and sautee for 5 minutes more. Remove from stove and add the eggs and heavy cream. Season with salt and pepper.

5. Cover a mold with 1 layer of the puff  pastry and top with the fish-spinach filling. Cover with the second layer of puff pastry and make sure to seal the edges. Use little water to seal if it`s necesary.

6. Open a hole on the top and brush the pie with 2 beaten egg. Bake for aprox. 20 minutes or until it`s golden brown on top.

Enjoy! Chef M

by Chef Melissa - CookingDiva · February 10, 2005 · 03:33 PM
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La Receta del Dia: Atun con Lentejas a la Parmesana

Hoy les presentamos una receta muy simple, sin dejar de ser deliciosa, que se prepara con ingredientes que tenemos siempre a la mano en nuestra cocina...Una innovadora idea para deleitar a su familia con estos tan tradicionales ingredientes. Buen Provecho!

Ingredientes:

• 1 taza de lentejas


• 1/2 cucharadita de sal


• 3 cucharadas de aceite de oliva


• 1 cebolla mediana, finamente picada


• 1 pimenton verde, semillas removidas y finamente picado


• 1 diente de ajo, picado


• 3 tomates medianos, pelados, semillas removidas y picados


• 1 pizca de pimienta negra molida


• 1 lata de 6 onzas de atun, drenado el liquido


• 1/4 taza de queso Parmesano rallado fresco

Procedimiento:

Colocar las lentejas en una ollita y colocar agua hasta que las cubra por 1 pulgada.
Agregar 1/4 cucharadita de sal y cocinar a fuego alto hasta que hierva. Reducir el fuego a medio y cocinar por 25-30 minutos o hasta que esten suaves. Escurrir bien.

Calentar una sarten bajo fuego medio-alto y agregar 2 cucharadas de aceite de oliva. Incorporar las cebollas, pimentones y ajo. Sofreir, revolviendo frecuentemente, hasta que adquieran un color brillante, aprox. 3-5 minutos. Agregar los tomates y cocinar hasta que la salsa tenga consistencia espesa, como 5 minutos. Remover del fuego y sazonar con el 1/4 de cucharadita de sal restante y la pimienta.
Pre calentar el horno a 375°. En un recipiente lo suficientemente grande, combine las lentejas con la salsa de tomate y el atun. Revolver hasta que este bien mezclado.

Colocar esta mezcla en un molde pyrex (1 quart) y distribuir el queso Parmesan encima, al igual que la restante cucharada de aceite de oliva esparcirla sobre el queso. Hornear por 15 minutos, or hasta que el queso se haya derretido y empiece a ponerse doradito.

Rinde 2-3 porciones

by Chef Melissa - CookingDiva · February 26, 2004 · 06:26 AM
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La Receta del Dia: Gazpacho (Sopa de tomate fria con camarones, garbanzos, pepino, maiz y cebollina)

Finalizadas las fiestas carnavalescas y el jolgorio que las caracteriza, damos inicio a una etapa de recogimiento y meditaciòn: la Cuaresma. Les ofreceremos entonces, recetas con pescados y mariscos, deliciosas y fàciles de preparar para que Ud. las disfrute con familiares y amigos.

Ingredientes:

• 3/4 libra de tomates maduros, picados


• 1 lata de 15 onzas de garbanzos, drenados y enjuagados en agua limpia


• 1/2 libra de maìz, fresco desgranado (puede usar de lata o congelado)


• 1 pimentòn verde mediano, removidas las semillas y picado


• 1 pepino mediano, picado


• 2 dientes de ajo, hechos puree


• 1/4 taza de cebollina, cortadas finas


• 7 ramitas de cilantro


• 1 cucharada de jugo de limròn


• 1 lata de 20 onzas de jugo de vegetales (V-8)


• 1/4 taza de salsa picante (o al gusto)


• sal y pimienta al gusto


• 1-1/4 libras de camaròn, pelado, limpio, cocido

Procedimiento:

Combinar los tomates, garbanzos, maiz, pimentòn, cebollina, dientes de ajo, cilantro y jugo de limòn en un recipiente grande. Enfriar en el refrigerador por 1 hora. En otro recipiente, combinar el jugo de vegetales y la salsa picante, sazonar con sal y pimienta, tapar y refrigerar por 1 hora. Revolver ambas mezclas y servir en platos "frios", adornando cada uno con los camarones, ramitas de cilantro y rebanadas de limòn.

Rinde 6 porciones

by Chef Melissa - CookingDiva · February 25, 2004 · 02:45 PM
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La Receta del Día: Camarones con Queso Feta y salsa de Tomate fresco

Ingredientes:

• 2 cebollas grandes, rebanadas delgaditas


• 1/3 taza de aceite de oliva


• 4 tomates grandes, pelados y cortados en cubos


• 3 cucharadas de perejil picado


• 3/4 libra de queso feta


• ¼ cucharadita de azùcar


• 1/8 cucharadita de pimienta molida fresca


• 1-2 ajos picados


• 2 libras de camarones grandes (o langostinos) limpios


• 1 tomate grande pelado

Procedimiento:Calentar el horno a 450 F por 10 minutos.
En una sartèn sofreir la cebolla en el aceite de oliva hasta que adquiera un color brillante (3-5 min.). Agregar los tomates picados, perejil, azùcar, pimienta y ajo. Cubrir y cocinar a fuego lento por 30 min., revolviendo ocasionalmente.
Engrasar un molde para hornear con un poquito de aceite de oliva. Arreglar los camarones o langostinos en el molde y agregar la salsa de tomate encima. Salpicar con queso feta y colocar el tomate entero pelado en el centro del molde. Hornear, destapado, el el horno de 450 F de 10-15 minutos, o hasta que los camarones esten cocidos y el queso derretido.

Decorar con ramitas de perejil. Servir caliente.

Rinde 6 porciones

by Chef Melissa - CookingDiva · January 19, 2004 · 09:20 AM
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