Homemade Banana & Oatmeal Muffins..."cuz it's cold outside"

I must say this in a public arena to free my inner self, GOOD FOOD MAKES ME HAPPY!! There... I said it! I love to eat and feed people!! (as if most people didn't already know this about me HA!) There is something utterly satisfying to me when I know my family, loved ones and I have eaten not only nutritious food but also delicious food. This strokes my womanly pride. I love to dazzle people with yummy food, its my love language! I think I have a Puerto Rican version of Bree Van de Kamp (Desperate House Wives) in me. I do hope a more sane and wholesome version of her though ha ha ha!


I have to say, I've been a bit discouraged about good food since I've been back to the USA. Don't get me wrong, I love me some good Chicago style Pizza, Mexican food, fat burgers and Jibarito sandwiches. Still, I miss so much about the way the Spanish view and enjoy food; Seems so much more to them. 


I love how the whole family will eat lunch together smack in the middle of the day. I miss how the smell of home-cooked food would fill my entire apartment building exactly at 2 in the afternoon, it was as if the entire country had stopped to eat together. If you stepped onto my terrace at 10AM, you could almost hear in unison the clinking of the spoons in every corner café. The ritual of eating great food and enjoying the people you love seem to be synonymous in Spain, and it is something I miss on a daily bases in this busy, hectic, and money driven country. 


Should Americans or anyone at that, have to pay criminally high prices for good quality food in order to feed their family something wholesome? The media can be quite overwhleming =/




ON A LIGHTER NOTE:


I made muffins tonight using the allrecipes.com recipe. I did alter it a bit! I'll clue you in, though most of these substitutes are pretty knows to most bakers. Hope these fill your home with that comforting warm smell as it did mine! Throw some crushed walnuts in there to change it up, delicious!

Ingredients : my substitutes in (....)

• 1 1/2 cups all-purpose flour (Whole Wheat Flour)
• 1 cup rolled oats
• 1/2 cup white sugar (Raw Brown Sugar)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt (low sodium salt)
• 1 egg (2 egg whites)
• 3/4 cup milk (FF Milk)
• 1/3 cup vegetable oil (Apple Sauce)
• 1/2 teaspoon vanilla extract
• 1 cup mashed bananas
• 
  
• Directions
• 
  
• 1. Combine flour, oats, sugar, baking powder, soda, and salt.
• 
  
• 2. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
• 
  
• 3. Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

"Just in time for cool fall evenings"...(Apple Crumble)

Crumble is really one of the simplest desserts you can make, which is why I like it so much! In a short time, you can whip up something that looks, taste and smells so lovely that people will ask for seconds for sure! Not to mention, it is so inexpensive it is to make. 


Growing up in a Puerto Rican family (and proud), our desserts mainly consisted of flans, cheese cake, rice puddings and coconut cream Popsicle most of the time. Crumbles, apple pies and anything of that sort was what I would see in movies, grocery stores or my "all American" friends houses for the holidays.


My very first crumble experience was actually made by my dear friend Rite. She is a lovely woman I met during my years in Spain. She is incredibly brilliant on so many levels and my life has definitely been enriched by her. Every time I make a crumble now, I think of her and how much she has inspired me to give my all in whatever  I do! Rite would use this mix of frozen berries and it was just delicious!! 




INGREDIENTS:

• 6 cooking apples, pared and sliced
• 2/3 cup sugar
• 3 tablespoons butter
• 1 teaspoon cinnamon
• 1 table spoon of lemon juice
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1 cup flour
• 1 pinch salt
• Cream or vanilla ice cream

DIRECTIONS:

• Preheat oven to 325°F.
• Butter a 9" pie plate.
• Pile apples in plate and sprinkle with 2/3 cup sugar, 3 TBS butter, cinnamon and lemon juice.
• In food processor, pulse butter and sugar until combined; add flour and salt, pulse till combined.
• Press this crumbly mixture firmly over apples. 
• Bake for 45 minutes or until apples are tender.
• Serve garnished with heavy cream (the way I like it), whipped cream or ice cream if desired.
• *Note:  I used Gala, but your favorite will do just fine. For variation, recipe can be made with frozen or fresh berries or peaches.

Thanks for reading. I'd love to see pictures of your crumble! Also if there are any yummy dishes you would love to share with me, I would be more then happy to feature your yummy recipe or video on My Terracita blog.


Un beso, Carissa


PS: This month I am giving away a free cookbook. Make sure you enter the contest by commenting on my page (https://www.facebook.com/myterracita). Leave a comment saying that you LIKED the page (not the post but the actual page), and also by SHARING my blog on your personal facebook wall! This is your way to show some love and get the word out about My Terracita.


Adios!!

EGGPLANT FRITTERS IN MOLASSES (Berenjena frita con miel de caña)

You will love this tapa, one of my personal favorites! This recipe is from Claudia Roden´s cookbook "The food of Spain", great book to have if you like Mediterranean cooking.

Ingredients:

2 eggplants (about 1/4 pounds)

About 2 cups milk

Flour for dusting or dredging

Salt

Olive or sunflower oil for deep-frying

Molasses, orange blossom honey or other aromatic runny honey

Directions:

Peel the eggplants and cut them into slices about 1/3 inch thick. Put them in a bowl, add enough milk to cover, and put a small plate on top to hold them down. Let soak for 1 to 2 hours; drain.

Cover a plate with plenty of flour mixed with a sprinkling of salt. Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess. Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels.

Serve hot with a dribble of molasses or honey and a cold Malta drink and there you go!

*You can do these with a simple batter as well, they are equally as tasty =)

un abrazo,

cari

WIN A FREE COOKBOOK...

My Terracita is giving away 1 FREE COOKBOOK  choose from either "Tapas (revised) The little Dishes of Spain" by: Penelope Casas OR "Ultimate Everyday Cookbook " by: Kim Barnouin. 


To enter this contest simply visit my Facebook fan page at: www.facebook.com/myterracita?ref=ts and LIKE my page. Then leave me a comment letting me know you did it. For an extra entry SHARE the link to this listing on your Facebook page and leave me an additional comment letting me know you shared. I will choose and announce a winner at random on Sunday November 20th 2011. Winner will receive 1 free cookbook with free shipping (within continental US only!!) Best wishes, anyone of these book would be a great addition to any kitchen!

Penelope Casas, who introduced the classic little dishes of Spain to American cooks more than twenty years ago, now gives us a splendid updated edition of that seminal book—with fifty exciting new recipes and eight full pages of new color photographs showing tapas in all their glory.

Here are all the appetizer dishes that have long been a tradition in Spanish cuisine—mélanges of seafood in aromatic sauces; little ragouts of meat, sausages, beans; colorful salads and marinades; the omelets calledtortillas that enclose a variety of tasty tidbits; banderillas, zesty combinations on skewers; and empanadas, savory delights encased in pastry. The new recipes Casas includes reflect the influence of the innovative cooking in Spain today—dishes seasoned with soy sauce or balsamic vinegar; ingredients wrapped in flaky phyllo pastry; accents of goat cheese and arugula; foie gras in elegant presentations.

Author Kim Barnouin has grown as a cook, a nutritionist, and a mom. Now she delivers the “Ultimate” cookbook that will be for everyone looking for a healthier way to feed themselves, their families, and friends. Kim’s emphasis is on “easy,” and her kick-ass recipes feature seasonal produce (no fake meat or hard-to-find ingredients) and provide a versatility of tastes and cuisines, from Mediterranean to California-fresh. With almost 150 recipes, full-color photos, complete nutritional breakdowns, and simple “switch-outs” for quick variations, it will be the new “gotta have" on any healthy girls bookshelf.

Tortillas...My favorite lately!

I have been so thankful for good quality tortillas since back from Spain. I´ve rediscovered this wonderful Mexican flat bread this month. I´ve made pizzas for my daughter with them, breakfast burritos (with eggs & pico de gallo) and this here below is a whole grain quesadilla, topped with fat free yogurt, roma tomatoes, red onions, freshed chopped cilantro, and red pepper flakes! The taste is utter perfection and low calorie. A perfect lunch for me lately. Try this...it is so EASY and FAST to make!!! You can add black beans or some stir fry chicken breast for a protein if you like as well. "Delicioso"

Thanks to all who read this blog!

un abrazo (big hug),

Carissa

These are the band of tortillas I used:

Empanadas Argentinas y Olé

My husband was in a cooking mood today and was feeling excited about making Empanadas Argentinas. Usually his mom would make these for us, but since we are a million miles from his side of the family now, we started are own tradition today by making homemade Empanadas, Argentina style.

The wonderful thing about empanadas is how diverse their filling can actually be. So many countries have their own version of "The Empanada". You can fill them with anything you like really. I have found recipes for meat lovers all the way to spinach and cheese, and they are all so delicious! Today I am featuring my husbands version of his mom´s Argentinian empanadas. Hope you enjoy these as mush as we do! 

INGREDIENTS FOR 24 Empanads: 

Since I use my mother in law´s recipe, this here is in grams. 

You should have no problem converting this recipe into cups by an online converter. 

MASA (Dough):

500g all purpose flour. 

2 table spoon of fine salt

2 medium egg

200g of pig or cow fat / butter or shortening room temperature

9-10 table spoons of lukewarm water 

Preparations for Masa:

1. Mix flour and salt together

2. Add the soft butter into dry mix and break it up until you get a crumbled texture

3. Add beaten egg to mix and incorporate

4. Add water all at once and start to work the masa till you have a firm round ball

5. Refrigerate for 30 mins in a tea towel

6. Divide into 24 equal pieces and  roll into small balls.

7. ONCE MEAT IS COOLED with a bit of flour and a rolling pin roll out masa to the width/size of a typical Mexican corn tortilla

8. Fill your masa disks with a large table spoon of meat mix in the center. Fold over flap and pinch the edges shut.

9. Brush empanada with a bit of egg wash and place on a backing sheet. Ready to bake

*You can find on youtube many videos showing how to pinch the empanada shut. Really, it is quite easy!

INGREDIENTS FOR MEAT FILLING:

1 Onion (red/white/ or yellow) diced

4 cloves of garlic minced

2 LB of lean ground meat (we prefer beef)

1 Table spoon Oregano

1 table spoon of dry Parsely

2 Tea spoon Salt

1 Tea spoon Black Pepper

8 Green Olives chopped

2 Medium eggs boiled and chopped

3 Table spoons Olive oil to stir fry onion, garlic and meat

*tip...fill Empanads with meat, sugar, rasins and cinnamon for an Arab twist. Message me for recipe =)

Preparation:

1. Saute onions for 2 minutes, then add minced garlic. DO NOT BROWN THE GARLIC at all. once the garlic has been tossed around for a few seconds add meat. 

2. Add salt, pepper, and dry oregano and parsley.

3. Brown meat and make sure that there are no raw parts, use a fork to break it up. 

4. Simmer for a few minutes and remove from heat. You don´t want your meat too dry, because it will continue to cook in oven for almost 20 min. 

5. Add hard boiled egg and olives to meat mix

6. Taste for salt levels, dd some if necessary though I doubt you would need more salt since olives add a bit of their own salty flavor to the mix.

 7. Let meat cool while you prepare the dough for filling

*Cook at 350 degrees for about 18-20 minutes

Cream of Broc & Cheddar Soup

Hey, we actually just arrived to Chicago 7 days ago. BIG BIG change for us after being in Spain almost 5 years. Gladly the fresh crisp chill of Fall has welcomed us in. This Cream of Broc and Cheddar Soup is perfect for this time of year. I am so excited to share this easy homemade soup with you. My family and I felt so warm and cozy inside the other night after a warm cup of this stuff. Hope you enjoy this as much as we did. I even got my little brother to have some, he never eats anything green lol. Please feel free to let me know of any special ingredients you put in your Broccoli soup. Besos!

INGREDIENTS (6-8 People):

2 LB / 1 Kilo of Broccoli

2 Liters of Homemade Chicken Stock (write me for recipe if you need one)

1 1/4 Cup of Heavy Cream

6 Pieces of French Bread Toasted/ or whole wheat

1 Cup Grated Cheddar or more

1/2 cup Grated Parmesan 

1/4 Raw Onion Blended

Pinch of nut meg

Salt to taste

INSTRUCTIONS:

I made the broth/ stock after deboning a whole chicken we had thrown on the grill the day before. If you would like to have my homemade chicken stock recipe, please write me. 

Now....Boil Broc in the homemade chicken broth till tender. Blend together in a food processor/blender/ or hand blender...anything will do as long as your outcome is a smooth puree.

Once Broccoli and broth are blended, add a fresh cut 1/4 of an onion, this will give it a nice kick! 

Then, add toasted bread to give the puree a bit of "body". You control the texture you like. If you like it thicker, then add more bread. I suggest adding one at a time. If by chance, you make it too thick, add a bit of water or left over chicken broth to thin out. See, not hard at all. 

Next incorporate the heavy cream, stir and bring to a simmer. Now add cheeses. I use blocked cheddar and roughly shredded it in the hot soup, Vuala! You are done! Keep in mind the cheddar and Parm are a bit salty, so do not add too much salt to your  chicken stock.

To sever this use a bread bowl, a mug, or a deep bowl with a piece of grilled cheese on the side, anything you like really. Cream of Broc and Cheddar soup is so fun, healthy and suitable for the fall, I think everyone should give it a

whirl. 

Un abrazo,

Carissa

Churros & Chocolate

Now with fall approaching I can only think about CHURROS & CHOCOLATE!!! Definitely one of my favorite "caprichos". This special treat is enjoyed all through out the year here is Spain.  I have come to love churros especially during the fall/winter months.  A warm, crisp, and savory churro dipped into a rich cup of chocolate fudge, gatta have it! "Churros" are a simple fritter in the shape of a large french fry. You could say that they are the Spanish equivalent of a donut. If you search online you will find dozens of recipes for "churros con chocolate", this one has not failed me yet! Hope you enjoy a piece of Spain in your home while having this delicious treat.


Ingredients: serving 2-3

• 1 cup white flour
• 1/4 tsp baking powder
• 1 cup water
• 1 Tbsp vegetable oil
• 1/8 tsp salt
• 1 tsp granulated sugar
• oil for frying
• several Tbsp granulated sugar to sprinkle or honey

  Preparation:

  • This churros recipe makes 2-3 servings for breakfast, about 3 large churros each serving. In the case additional servings are needed, prepare in batches so churros are warm when served.

  Pour vegetable oil, such as canola or corn oil into a large heavy bottomed frying pan. Make sure there is about 2 inches of oil in the pan to cover the churros. There should be enough oil so that they float freely while frying. Set pan aside.

  In a medium sauce pan, pour 1 cup water. Add oil, salt, sugar and stir. Bring water to a boil.

  While waiting for water to boil, dry the cup used to measure the water and use it to measure flour, since it is necessary to have equal parts flour and water. Pour flour into a medium-sized mixing bowl and add baking powder and stir.

Churros dusted with sugar and cinnamon

Once water boils, remove saucepan and begin heating oil in frying pan.

Slowly pour boiling water from saucepan into flour mixture - stirring constantly with a fork until it is a smooth dough without lumps.

Note: Dough should not be runny like a batter, but rather a sticky smooth dough.

Immediately spoon dough into a churrera (a large cookie press) or pastry bag.

Carefully squeeze dough into hot oil (350-375F degrees, use a thermometer for perfect results) and fry until golden brown. Remove with a slotted spatula or long-handled fork. Place on a paper towel to drain.

Once drained, cut into manageable lengths. Sprinkle with sugar and cinnamon and serve. 

QUE RICO!!!!


-un abrazo,
carissa

Cari´s essentials in the kitchen

The same way every woman needs some good "girl talk" and most men need that time of the day where they can disconnect from life and think absolutely about nothing, us foodies need some essentials to work with in the kitchen =)

Here is a list of fresh foods, herbs, and kitchen basics I make sure to have stocked. Hope this will make trying these recipes much easier for you. After living in Spain I have been extremely spoiled with FRESH INEXPENSIVE VEGETABLES & FRUITS.  Wow, I can not stress enough the difference this will make in your cooking, your life, and in the lives of those you feed. Eating fresh is beneficial in so may ways: 

Mercado San Miguel: Madrid

Always try to buy fresh local produce. Locally grown food always taste better and is healthier for you too. This food has not traveled as far, so has not lost its vitality. Support your community and farm families. Know where your money is going. This act will develop a stronger sense of community where you live. I always feel better about spending my husband´s hard earned money towards someone we actually know and see weekly. There is so much to say about this topic.  For more on this check out greengrow.org.

Mercado La Boqueria: Barcelona

Now, we are moving back to America in 10 days!!!! WOW!!! I realized that I need to start thinking in ounces and cups again, shouldn´t be too hard for me =)  I am really looking forward to rediscovering the American food culture and farmers markets again. Any of you "Chicagoans"  feel free to pass any local secrets along.

Cari´s essentials in the kitchen:

Good Quality Olive Oil
Red Wine Vinegar/ Balsamic
Plain non fat Greek yogurt
Garlic & Onions
Green peppers
Tomatoes
Lemons
Eggs

Dry Spices a few essentials:
Fresh ground pepper/ Dill/ Parsley flakes/ Paprika (sweet and spicy)/ Bay leaf/ Cumin/ Curry powder/ Onion powder/Garlic powder/Celery salt/Coriander/ Nutmeg/ Ground red pepper and Red pepper flakes

Fresh Aromatic Herbs:
Basil/Parsley/Cilantro/Rosemary/Thyme...The list goes on
*Let me just say having fresh herbs growing in a pot, on the back patio is NO WORK AT ALL!!! You always have them available and if you don´t need them that day, you can just appreciate their blooms as they grow. They don´t go bad like the store bought ones do so fast.

Some of my other favorites in the kitchen:
Heavy cream
Brown sugar
Honey
Cinnamon
Raisins
Slivered Almonds or assorted nuts (great on last minute salads)
*If you live on the coast or have access to a great sea food market, the "catch of the day" is usually the best value.

This will be enough to start!
Un abrazo,
Cari

Tabbouleh meets Avocado

I LOVE TABBOULEH!!! Not sure if Tabbouleh has become as popular in your home this summer as it has in mine, but wow what a discovery! Once I fell in love with this extremely versatile salad, I thought I should introduce it to one of my all time loves, Mr Avocado! You can add anything to this salad: olives, pickles, fresh cheese, herbs, garbanzos, spices...the list goes on.

This summer tomatoes have been plentiful here in southern Spain. We also invested in some summer herbs for the windowsill, so thankfully both have been easily at hand. I hope you will love this salad as much as we have in the Solis home!

Fresh Mint

INGREDIENTS FOR 4 PEOPLE:

2 cups of dry couscous

1/4 cup of fresh mint chopped 

1/4 cup fresh parsley chopped

2 large lemons squeezed  *i might use more than this*
2 large table spoons of Olive Oil  *if it seems too dry add a tad more

4 large sized tomatoes chopped

1 1/2 large cucumbers (peeled and seeded)

1/4 grated onion
Salt and pepper to taste

*As much avocado as your heart desires

Mr Avocado

Finished Product

HELPFUL TIPS:

Just FYI Tabbouleh is traditionally made with Bulgur, a cereal food widely use in the Middle East. I used couscous instead. Here is a helpful link on how to cook couscous, just in case you need it.

Once you have cooked the couscous, or whatever starch you choose (* Bulgar, Quinoa, Brown or White rice*), allow some time for it to cool before adding all the yummy diced veggies. This salad should be served cooled.

Now you can start to thoroughly rinse, peel and dice all the veggies. I use plum or vine ripened tomatoes for this recipe, they seem juicier. Still, any variety will do just lovely. If you can find an assortment of colored tomatoes this would also be delicious and totally delightful for the eye to see!

This salad is supposed to have tons of bright flavor and pop in your  mouth, so that is where the lemon juice, mint and parsley come in.

Hope you have fun with this dish. There really is no wrong way to put this together. Just remember to allow the couscous time to cool and then add the avocado last so it does't get too beaut up when you are tossing things together.

*Accompany this salad with some homemade Hummus and baked pita chips and you just might
have a new Saturday night tradition.

A simple, yummy, and healthy dish to share

on your terracita <3 

Un  abrazo,

Carissa

Balsamic Grilled Chicken & Fig Salad

Grilled breast

INGREDIENTS:

MARINADE FOR CHICKEN:

4 Skinless/Boneless Chicken breast 

6 oz. Balsamic Vinigar

Drizzle of Olive Oil

Juice of 1 lemon 

1/4 Zest from 1 medium lemon

1/2 Cup Fresh Parsley chopped  

1 teaspoon of dry Rosemary

Salt and pepper to taste

(The longer the chicken marinades in this mix, the tastier it will be )

VINAIGRETTE  FOR DUMMIES:

Fresh Black Mission Figs

3 part Olive Oil to 1 part fresh lemon juice OR balsamic vinigar

Salt and pepper to taste

Shake it all up

SALAD & TOPPINGS

10 oz of Baby Spinach leaves rinsed and dried

8-10 Figs throughly rinsed peeled & cut into quarters

8 strips of turkey bacon, cooked and pat dry

Crumbled up Feta cheese or Gorgonzola (Blue cheese) which ever you like best

DIRECTIONS:

Not that you would need any further implications for this simple dish. This Salad is as good as it is easy! 

Fresh Baby Spinach

Here are a couple tips:

When you make the marinade for the chicken breast, make sure you  either salt the chicken first or just the marinade, not both.   I salt the chicken first and then add all the other  ingredients into a large bowl.  Let this sit for a good 30 minutes in the refrigerator.

Next, wash the baby spinach, or what ever green you would like to use. Set greens aside. Start browning the bacon and once that is done, allow some time for cool down and then break up into bite size pieces.

At this time you can work on your “Vinaigrette for dummies“ and prep for figs. I like to wash the figs but then I keep in the refrigerator till i am about to serve this up. Fig are such a nice sweet seasonal element this time of year (If you would like a saltier edge to this salad you could use large black olives). 

Once chicken is grilled up, set aside for a few minutes before you cut into long strips, this will allow the moisture to  disperse into the breast. Top this with some yummy cheese and drizzle your vinaigrette (or fav dressing) and you are all set!!!

Hope you enjoy this easy yet delicious summer salad.

Un beso,

Cari