Tonight I will be posting my Portabella Mushroom Tacos with Salsa!
Stay Tuned :)
Wednesday, December 16, 2015
Sunday, December 13, 2015
How to Cut a Pomegrante
It's pomegranate season everyone! This has to be one of my favorite fruits and every winter this is something that I cannot wait till it hits the shelves. I tend to only buy what it is in season, and I strictly believe in this method. I love to grow my own fruits, veggies and herbs and you really learn to appreciate the change of seasons.
Many people are usually turned off by the idea of cutting their own pomegranate and are usually a bit intimidated by the thought. No need for this! It is much easier than you think, and the outer shell is not as tough as it may seem. Not only is it delish and healthy, but personally it is aesthetically pleasing to look at. It almost looks like a honey comb on the inside.
Just like in previous post I will have a Secret Recipe Tip, for some that have a delicate palate.
You will need a work area that you are not concerned with getting some liquid on the counter, because depending on how ripe the fruit is, depends on how much liquid it will give once sliced open.
You will need:
1 Large Pomegranate
Cutting Board
Gloves (optional) - I prefer bare hands.
Extra Sharp Cutting Knife - Save yourself stress
A Bowl
The gloves are optional only because I find it easier to peel it apart without them. However, this could get a little messy and the red liquid from the fruit tends to bother a lot of people. DO NOT WORRY, THIS DOES NOT STAIN! Firs, start by cutting off both ends and then I like to cut the pomegranate in half and then in quarters. This make it easier to peel it apart and for the seeds to fall right off.
I did not photograph the actual peeling process for two reasons: 1. I was alone with no help, and 2. It is honestly not a good idea to get liquid all over the camera.
Basically what you need to do is just comb through the seeds over the bowl. They fall out on their own almost, this is a very gentle and slow process. If some of the casing falls in, do not panic, just wait to be completed removing all the seeds from this piece and go throough the seeds and remove anything that is white or seems out of place. Gently break and work your way through each piece, you will now see how soft the shell of the fruit really is.
Repeat over again until complete.
Ta-Da mouth watering serving of pomegranate!!
"Secret Tip of The Recipe": Now, not all pomegranates are going to be as ripe or as sweet as the last. When this happens, what I like to do, is serve myself what I am going to eat at that moment, and take 1 packet of equal and sprinkle it over the serving. Not always using the entire packet, depending on much I plan on eating. This will kick it up a notch.
Enjoy, Happy Eating! :)
Many people are usually turned off by the idea of cutting their own pomegranate and are usually a bit intimidated by the thought. No need for this! It is much easier than you think, and the outer shell is not as tough as it may seem. Not only is it delish and healthy, but personally it is aesthetically pleasing to look at. It almost looks like a honey comb on the inside.
Just like in previous post I will have a Secret Recipe Tip, for some that have a delicate palate.
You will need a work area that you are not concerned with getting some liquid on the counter, because depending on how ripe the fruit is, depends on how much liquid it will give once sliced open.
You will need:
1 Large Pomegranate
Cutting Board
Gloves (optional) - I prefer bare hands.
Extra Sharp Cutting Knife - Save yourself stress
A Bowl
The gloves are optional only because I find it easier to peel it apart without them. However, this could get a little messy and the red liquid from the fruit tends to bother a lot of people. DO NOT WORRY, THIS DOES NOT STAIN! Firs, start by cutting off both ends and then I like to cut the pomegranate in half and then in quarters. This make it easier to peel it apart and for the seeds to fall right off.
Basically what you need to do is just comb through the seeds over the bowl. They fall out on their own almost, this is a very gentle and slow process. If some of the casing falls in, do not panic, just wait to be completed removing all the seeds from this piece and go throough the seeds and remove anything that is white or seems out of place. Gently break and work your way through each piece, you will now see how soft the shell of the fruit really is.
Repeat over again until complete.
"Secret Tip of The Recipe": Now, not all pomegranates are going to be as ripe or as sweet as the last. When this happens, what I like to do, is serve myself what I am going to eat at that moment, and take 1 packet of equal and sprinkle it over the serving. Not always using the entire packet, depending on much I plan on eating. This will kick it up a notch.
Enjoy, Happy Eating! :)
Up and Coming Dishes
Christmas is around the corner, that means some exciting dishes are on their way:
Raspberry Swirl Cheesecake Bites
&
Veggie Pasta
Stay Tuned!
Raspberry Swirl Cheesecake Bites
&
Veggie Pasta
Stay Tuned!
Saturday, December 12, 2015
Crispy Baked Tofu
Only recently did I decide to convert over to being a vegetarian, but I am proud that my first post is a food that I have come to love. Tofu, does not cease to amaze me with all the things that I am able to do with it. Sauteed, fried, baked, roasted, and even in a smoothie !? The best part of all, it's so good for you. I know, I know it looks like white jello, yes I get that a lot but I have a couple of tricks up my sleeve, to help you be able to see pass this texture issue that so many seem to have. Now, I personally usually only use Non-GMO and Organic products. Growing up Hispanic, we were anything but short on food that was jam packed with flavor, which I think is where I get my twist on the traditional dish. When your abuela (grandmother) is in the kitchen cooking up something that you could smell from the front porch you already knew that something savory was on its way. I try to apply this method to just about anything, and yes that includes my tofu.
Of course you could use any brand tofu that you wish but I prefer: Nasoya Organic which could be found at a neighborhood market, and for this dish I used Extra Firm Tofu. After much trial and tribulation just firm tofu, does not get the job done for me, especially with this little trick that I learned due to a lot of testing. Many chefs and bloggers some times tend to leave out this step which will save you having to discard perfectly good tofu. (see below for tips). When I cook or bake anything, I treat it as if this was an art piece about to be placed on display, go ahead and really love what you are creating. So lets begin...
Ingredients:
1 Box of Extra Firm Tofu (Brand: Nasoya Organic)
1 Cup Plain Panko Bread Crumbs
Garlic Powder: To Taste
Pepper: To Taste
Salt: To Taste
Cayenne (spicy option)
1 Egg
Of course you could use any brand tofu that you wish but I prefer: Nasoya Organic which could be found at a neighborhood market, and for this dish I used Extra Firm Tofu. After much trial and tribulation just firm tofu, does not get the job done for me, especially with this little trick that I learned due to a lot of testing. Many chefs and bloggers some times tend to leave out this step which will save you having to discard perfectly good tofu. (see below for tips). When I cook or bake anything, I treat it as if this was an art piece about to be placed on display, go ahead and really love what you are creating. So lets begin...
Ingredients:
1 Cup Plain Panko Bread Crumbs
Garlic Powder: To Taste
Pepper: To Taste
Salt: To Taste
Cayenne (spicy option)
1 Egg
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