I managed to get my hands on the Zumba Lover’s Cookbook, impressive from cover to the end. It is a colorful book filled with pictures of almost all of the recipes. Many of the recipes express Latin flare but it is not definitely not limited to that style of cooking. The cookbook is a collection of recipes from lovers of the Zumba dance work-out classes.
The cookbooks is filled with recipes for soup, appetizers, smoothies, salad and more, eating light never looked so good. Among some of the recipes to be found are the matcha green tea smoothie, Greek barley salad, vegetarian posole, Lebanese cucumber salad, and mean bean tacos(filled with avocodo, blackbean, corn and more wrapped in lettuce).
The Yuca con Chicharron is a typical dish of Honduras and El Salvador that for preparation Boil the cassava with a little salt until soft. Prepare the chirmol chopping and mixing diced tomatoes, onion, green pepper and chili pepper, salt, pepper and vinegar or lemon.
Chop cabbage finely and then washed with hot water or chlorinated water.
Cassava can be eaten warm or hot. Place pieces in a bowl and add in order: cabbage, chilmol and finally the pieces of pork .
Leg can also be made with pork in tomato sauce instead of pork or both
2 lbs. Cassava
10 oz. chopped cabbage
chicharron to tasteSauce:
1/4 of tomato sauce
1 pinch of salt
1 pinch of pepper and cumin
2 tbsp. vegetable oil
1 cube of chicken
1 1/2 cup hot water
onion to taste
In the minds of many bread lovers, when you’re talking biscuits, you already have our full attention. So add a little to spice, or should I say herbs and spices, to our lives with these Vegan herbed buttermilk biscuits. It’s truly a show-stopper.
Yield: 12 biscuits
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon fresh parsley minced
1 tablespoon fresh chives, minced
1 teaspoon fresh thyme, leaves stripped from the stems
4 tablespoons vegan margarine, cold
3/4 cup cold soy milk
1 teaspoon lemon juice
A Michelada is a popular Mexican cocktail or cerveza preparada (prepared beer) that became popular in Mexico in the 40s when people started mixing beer with hot sauce or salsa. Michelada is prepared differently in various parts of Mexico. This is just one variation.
* Salt (any coarse salt will do)
* Cubed ice
* 1 lime, juiced
* 1 12 oz. can or bottle Mexican beer
* 1/2 tsp. hot sauce of choice, e.g. Tabasco (optional)
* 1/2 tsp. Worcestershire, Maggi or soy sauce
* 3 oz of Clamato
Cut one lime in half. Use one half of the lime to juice the rim. Make sure the glass is cold beforehand, so the salt sticks to it. Place the rim of the glass in your salt tray. Gently, but firmly, press the rim into the salt, turning the glass so the salt builds up on the rim.Fill the empty salted glass with ice. Put each half of the lime into the hand-juicer and squeeze so that the juice is over ice. Add Clamato and sauces to taste — a couple of drops will usually do the trick. Pour the beer (any of the better Mexican varieties are the best) into the glass, over the ice, lime juice, and sauces. Stir well with a long spoon.
Read 8164 times since November 2010 to October 2014
Rok n Sushi has a decent happy hour where the prices of course are slashed on sushi. I was also able to enjoy a moderately priced beer. From the outside, this strip mall doesn’t look like much to write home about but the inside has a sleek contemporary Japanese decor.
The seaweed on the day I went was bit tough but all in everything else was fine and my dining partner enjoyed her soup. My experience was not outstanding but it was good.
In honor of MCCN’s Anniversary Mario Batali has provided his favorite recipe for Baked Penne with Eggplant Pasta alla Norma. Recipe courtesy of Mario’s book: Molto Italiano (ecco 2005)
The success of this dish relies on the quality of the eggplant. Older, larger eggplant tend to hold bigger seed pockets and can be bitter, so look for small- to medium-sized eggplants, of any variety. If you cannot find ricotta salata, try a young pecorino or provolone.
Makes 6 servings
2 Pounds small to medium eggplant, cut into ¼-inch-thick slices Salt and freshly ground black pepper.
6 Tablespoons extra-virgin olive oil
1 Pound penne
2 Cups Basic Tomato Sauce (see below)
1 Cup Toasted bread crumbs
½ Cup freshly grated pecorino romano
An 8-ounce of ricotta salata, for grating
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
Meanwhile, in a 10- to 12-inch sauté pan, heat 3 tablespoons of the olive oil over medium-high heat until almost smoking.
Working in batches, sauté the eggplant slices, seasoning them with salt and pepper, turning once, until golden brown on both sides.
Transfer to a plate lined with paper towels to drain.
Preheat the oven to 375° F.
Grease a 9-by-12-inch baking dish with 1 tablespoon of the olive oil.
Cook the penne in the boiling water for 2 minutes short of the package instructions; it should still be quite firm.
Drain and rinse under cold water until cool. Drain very well, place in a large bowl, and toss with 1 cup of the tomato sauce.
Cover the bottom of the baking dish with ¼ cup of the tomato sauce. Top with half the bread crumbs, then add half the pasta.
Arrange half of the eggplant slices, overlapping them slightly, on top of the pasta.
Dot about ¼ cup of tomato sauce over the eggplant, and top with half of the pecorino and half of the basil.
Top with the remaining pasta, arrange the remaining eggplant over the pasta, and dot with the remaining tomato sauce.
Sprinkle with the remaining pecorino and basil, and then the remaining bread crumbs, and drizzle with the remaining 2 tablespoons olive oil.
Bake for 45 minutes. Let rest for 10 minutes before servings.
Place a generous portion of pasta on each plate, grate ricotta salata over, and serve.
Basic Tomato Sauce Recipe courtesy of Molto Italiano (ecco 2005)
¼ cup extra-virgin olive oil
1 Spanish onion, cut into ¼-inch dice.
4 cloves garlic, thinly sliced
3 tablespoons chopped fresh thyme
½ medium carrot, finely shredded
Two 28-ounce cans whole tomatoes.
Makes 4 cups DIRECTIONS
In a 3-quart saucepan, heat the olive oil over medium heat.
Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes.
Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.
Add the tomatoes, with their juice, and bring to a boil, stirring often.
Lower the heat and simmer until as thick as hot cereal, about 30 minutes.
Season with salt.
The sauce can be refrigerated for up to 1 week or frozen for 6 months.