Rápido y Fácil: Nieve de Nuez

Como la semana pasada me pegó un no sé qué y me comi un bote gigantesco de nieve en el transcurso de 4 días casi inconscientemente hasta que me pesé y vi que había subido 4 kilos, pues se me ocurrió que de repente a ustedes les pueden dar ganas de hacer lo mismo y se vale! Entonces, aquí les paso una receta de nieve de nuez...

INGREDIENTES:

1 litro de leche

250 gramos de azúcar

50 gramos de nuez

1 cucharadita de Maicena (harina de maíz refinada)

PREPARACION:

Se pone la leche a hervir junto con el azúcar y la maicena bien disuelta, cuando empiece a espesar, se le agrega la nuez MOLIDA y se retira del fuego. Se deja enfriar y se vacía en moldecitos. Se meten los moldes al congelador y antes de que se congele la nieve completamente, se despega la nieve de las orillas, se bate con una cuchara y se mete al congelador de nuevo para dejar congelar completamente.

¡Buen provecho!

En Español

Ahora que se ha acabado mi clase, ahora que ya no tengo que seguir actualizando este blog para mantener una calificación, ahora puedo hacer con el lo que se me dé la reverenda gana. Ahora es que lo puedo convertir en el blog de recetas de mis sueños, un blog EN ESPAÑOL.

Claro, no dejare de escribir de vez en cuando una que otra palabra, una que otra oración y una que otra receta en inglés por que, a fin de cuentas, soy y he sido bilingÜe durante la mayor parte de mi vida, aunque siempre me ha gustado más el español.

En resumidas cuentas lo que pueden esperar ahora son recetas en español, un blog que se actualizará con menos frecuencia, y a una escritora más contenta.

¡Hasta pronto!

Sangría

My favorite...orange juice and red wine... chilled! Perfect for this kind of weather.

INGREDIENTS-

1 bottle red wine

1 1/2 cup orange juice

1 ounce gin

1 ounce cointreau or brandy

1 can lime soda (7up or Sprite)

5 teaspoons sugar

2 large red apples, diced

1 orange cut up in stone chips (peel included)

1 lemon cut up in stone chips (peel included, and no, for those of you who speak Spanglish better than anything else a lemon is NOT a limón, it is a LEMON, LIMA in Spanish, bigger and yellow-er)

DIRECTIONS

Mix all the ingredients with a large ladle, then add the apple, orange and lemon. After, refrigerate for 1 1/2 minimum so the flavors become one. You can serve it with ice cubes, but it's better if its just chilled.

Empanadas with Chorizo and Potatoes

YES! Mexican Chorizo!! so all of you can get the MEXICAN INFLUENZA hahahaha... but, if you are not an ignorant person, you'll know that there is no way you can get influenza by eating pork, mexican or not mexican... sooo, here's the recipe:

By the way, these empandas are appetizer sized, and this recipe is for 12 mini empanadas. Also, this recipe, as well as a few others, was extracted from a can of some Nestle product and it is delicious!!

INGREDIENTS:

2 cups all-purspose flour

1 tbsp sugar

1 teaspoon baking powder

1/2 teaspoon salt, divided

3 tbsps chilled butter, cut into pieces

9 tbsps ice water, divided

1 teaspoon cider vinegar

2 ounces fresh chorizo.. THERE IS A GREAT BRAND OF CHORIZO 'GARCIA' OR SOMETHING SIMILAR, AT HEB

2 cups diced Yukon gold potato

1/4 teaspoon hot paprika

cooking spray

1 large egg white, lightly beaten

DIRECTIONS:

Lightly spoon flour into dry measuring cups; level with knife. Combine flour, sugar, baking powder and 1/4 teaspoon salt in a food processor; pulse 2 times or until homogenized. Add butter; pulse 4 times or until it resembles coarse meal. With processor on, slowly add 1/2 cu ice water and vinegar through food chute (OK HERE, YOU WILL HAVE TO USE THE WHISK or stop the blender, add and then pulse again if, like me, you don't have a 'food chute'), processing until combined (do not form a ball). Gently press mixture into 2 (5 inch) circles on plastic wrap; cover. Chill for 1 hour.

Cook chorizo in a large nonstick skillet over medium-high heat until brown, stirring to crumble.

Place potato in saucepan; cover with water. Bring to boil. Reduce heat, simmer for 8 minutes or until tender; drain. Place in large bowl, mash. Add chorizo, paprika and remaining 1/4 teaspoon salt; stir until well combined.

Preheat oven to 425.

Remove dough from refrigerator, halve each disc. Place 1 dough portion between 2 sheets of wax paper. Roll into 1/4 inch thick; cut 2 (3 inch) circles with biscuit cutter. Repeat with remaining dough.. DUH!. combine excess dough, roll to 1/4 thickness and cut 4 (3 inch) circles with biscuit cutter. Working with 1 circle at a time (cover remaining circles with damp towel to prevent drying), spoon 1 tbsp potato mix into center of each; fold dough over filling. Press edges together with fork to seal. Place empanada on large baking sheet coated with cooking spray. Repeat with remaining dough circles. Combine remaining 1 tbsp water and egg white. Brush tops of empanadas with egg mixture lightly. Bate at 425 for 20 minutes or until lightly browned.

Enjoy!!

Weekend Success

Okay, this is a recipe I came out with during the weekend. On Saturday I had some friends over for dinner, I was expecting them around 9pm. Thing was, it was already 8 and I had no idea what I was gonna feed them. All in all I was expecting 1o people, so it had to be a lot of food. As I was thinking, the idea of sandwiches crossed my mind, however, I thought, they can always fix themselves a sandwich at home... so they had to be sandwiches with a twist. I love Italian so the first ingredients that came to mind were baguettes and salami. HEB is 2 minutes away from my house and they sell delicious salami and fresh baguettes, sooo tah dah!! I set out for HEB and these are the things I bought:





INGREDIENTS-





1/2 pound hard salami (sliced, #1 cut or something like that... I just ask the guys there to cut it at 1)


1/2 muenster cheese (sliced, same cut)


3 Italian baguettes (the thin, long ones... not the ones they sell in pairs in plastic bags!!!)


pesto with sun dried tomato (any kind will do but careful not to buy only the sun dried tomato pasta.. make sure it's green with a little red!, also don't go for the ones in the 'cooking connections' area if you are looking to save money, rather, look for pesto in the 'international' aisle...)


mayo


turkey ham (thin slices)


1 large can black olives (no seeds!)





DIRECTIONS-





Preheat oven to 250


Cut the baguette kind of like how the guys at Subway do, I also removed some of the soft bread from the inside so more of the ingredients would fit in. Cut up the olives in half, set aside.
Spread mayo on lower half, then spread about a teaspoon of pesto on top side. Cut muenster cheese slices in half (triangles), cut salami circles in half also, get the ham out and fill up your baguette. Cheese first, salami after, ham on top.


After the filling is done, press top half of baguettes over lower half to pack it all in. Cut in two to three pieces and place sandwiches on ungreased trays. Place them in the oven and let bake for about 1o minutes.


After you get them out, spread yet another tablespoon of pesto over the ham. Then, spread the olive halves over the ham. Finally, cut into 3 1/2 to 4 inches pieces and enjoy!





Note: you might want to add another baguette depending on how many people you're serving these to, or how much they eat! with these quantities, each person got about 2 pieces.

Note 2: you can find 'Helga the Salami Fairy' here:

http://cartoongoddess.wordpress.com/?s=helga+the+salami+fairy

Oatmeal Cookies

INGREDIENTS-

1 cup flour
1/2 teaspoon baking soda
200 grs margarine
1 cup brown sugar
1/2 regular sugar
1 egg
2 tbsps vanilla extract
1/2 chopped pecans
1/2 cup raisins
3 cups oatmeal (Quaker)

DIRECTIONS-

Preheat the oven to medium temperature (?!). Mix the flour with the baking soda and set apart. Beat the margarine, both sugars, egg and vanilla extract until creamy. Add the flour mix little by little. After that, add the pecans and raisins to the mix. Add the oatmeal to the mix 1 CUP AT A TIME. Whisk after adding each cup. Blend until mix looks uniform.
Place teaspoonfuls of mix onto ungreased cookie sheets. Leave enough space in between for cookies to expand. Bake for 10 to 12 minutes. After baking, place cookies on a rack to let them cool.

Cookies will still be soft after coming out of the oven, however, they will get harder as they cool.

Palmito Tortilla

One word: PALMITOS!. Hearts of palm are one of my favorite ingredients. They are tasty, not expensive and can be eaten in a million ways. Be it a salad, pizza, a dessert or a tortilla, palmitos will do everytime.

INGREDIENTS-

1 tbsp butter or margarine

1 large can heart of palm

3 eggs

1/2 cup sliced onion

1 tbsp water

1 green pepper sliced

salt and pepper to taste

DIRECT-

Separate the whites from the yolks and whisk the whites hard until stiff peaks form. Add the yolks one by one, then add the salt, pepper and onion. Add the sliced palmito hearts and green pepper to the mix.

Melt the butter in a pan over a low flame. Pour the mix in the pan, cover and let it set up for 3 to 4 minutes. After that, turn the tortilla over and wait until it browns evenly.