Category: New Favorite

New Favorite · Nicaragua

Nicaraguan Perrerreque (Corn Cake)

cathysmaha7 Comments

During my trip to Nicaragua, I had the opportunity to stay with a host family in San Ramon. My roommate, Sally, and I had the great pleasure of staying with Neyda and her family. We enjoyed many wonderful meals at Neyda’s home. One evening our ecotour group were treated to an evening of native Nicaraguan food and music. It was wonderful and highlighted by a light shower and a gorgeous rainbow.

Rainbow over San Ramon Nicaragua

The food served that evening included an unusual, sweet yet savory corn cake, baked in an outdoor wood-fired oven. The cake was baking when we arrived and like hungry baby birds, we all flocked to see what was in the oven. Our hostesses were kind enough to share the cake while it was still warm.  Heavenly! The three photos below were taken the night of our dinner in San Ramon.

Our Nicaraguan hostess serving corn cake
Nicaraguan Corn Cake

Once returning home, the hunt was on for corn cake.  My sister-in-law, Betty, discovered a similar recipe and shared it with our ecotour group.  I baked the corn cake to share with my gal pals.  By chance, I also brought a bowl of fresh pineapple and found it to be a wonderful side dish to serve with the bread.  This recipe is slightly sweeter than the cake in Nicaragua, but delicious.  A winner!  However, I will continue my search to match the exact experience of our memorable Nicaraguan dinner.

NOTE: During our special evening in San Ramon we were also served the traditional Nicaraguan Nacatamal, a steamed corn cake filled with meat and vegetables, steamed in banana leaves. They, too, were fabulous and will be covered in a separate post at a later date.  Stay tuned!

Cathy’s Nicaraguan Corn Cake

PERERREQUE (CORN CAKE)

1 pound fine white corn meal  (I used regular white corn meal and ground again with the food processor)
1 pound crumbly cheese, grated finely (try Monterey Jack or Wensleydale)
1 cup sugar
2 tablespoons margarine
½ teaspoon baking soda
2 ½ cups milk

  • Heat oven to 350 degrees.  Mix the corn meal with the cheese and sugar. Cut/crumble in the margarine.   Mix the baking soda into a little of the milk and pour into the dry ingredients.   Add the remaining milk until the mixture is well blended.
Corn Cake: Adding milk to cheese and dry ingredients
  • Place the cake mixture into a greased baking pan. The mixture should be about 1 inch thick.
Corn Cake batter ready for the oven
  • Bake for 30 to 40 minutes until the cake is golden brown. After this time, remove it from the oven, allow to cool and then cut into small pieces or squares before serving. I found the bread to be at it’s best when served warm, about an hour after baking.
Baked Corn Cake

Adapted from The New Internationalist Food Book

New Favorite · Skinny · Vegan

Mexican Quinoa Casserole…Vegan/Vegetarian OR not!

cathysmaha2 Comments

I love quinoa! There, I’ve said it. I love quinoa salad and always looking for new ways to cook with this protein-rich, healthy grain. This Mexican Quinoa Casserole is now an honored member of my recipe collection. I made the recipe without the ground beef and taco seasoning, enjoying every wonderful bite! If you are vegan, make it without the ground beef and substitute a vegan cheese. If you’re a meat lover, go for the whole enchilada…um, I mean casserole!

Colorful ingredients for Mexican Quinoa Casserole

MEXICAN QUINOA CASSEROLE

Mexican Quinoa Casserole served with sour cream

1 14.5 ounce can diced tomatoes
1 14.5 ounce can black beans, drained and rinsed
1 cup canned corn
1/4 cup green chiles
1/4 cup salsa
1/3 cup broth (vegetable or chicken)
1 cup toasted quinoa
1 pound lean ground beef (optional)
2 tablespoons taco seasoning mix (optional)
3/4 cup water (optional)
1 cup cheddar cheese, grated
sour cream
chopped fresh cilantro
wedge of fresh limes

  • Preheat oven to 400 degrees.
  • Mix together the tomatoes, black beans, corn, chiles, salsa, broth, and quinoa. Pour into a greased 2 quart baking dish and cover with baking lid or foil.
  • Bake for 30 minutes. Remove and stir and bake another 30 minutes.
  • While the quinoa is baking, brown the ground beef. Add taco seasoning and water. Simmer until water has evaporated. Stir in beef mixture with quinoa mixture. Top with grated cheese and brown under the broiler.
  • Serve with sides of sour cream, fresh cilantro and lime wedges.

Adapted from food.com by Captain’s Lady

Family Favorites · New Favorite · New Traditions

Green Chile Pie…any day, any time

cathysmaha3 Comments

My brother and his wife told me about this dish 20+ years ago and I collected the recipe but never made it…until…this summer.  I had the great fortune of attending a yoga retreat in Copper Mountain Colorado this summer with wonderful gal pals.  Our friend, Sue, made this dish for dinner one evening served with a salad and fruit and VOILA…it was a hit.

This dish is so easy and so tasty….my mouth is watering.  My grown daughters and significant others are also in love with this dish that can be served for breakfast, lunch or dinner.  Only three ingredients.  Can you believe it?  You won’t be disappointed!

IMG_4856
GREEN CHILE PIE

7 ounce can of green chiles
3/4 pound shredded, Monterey Jack Cheese
4 eggs

  • Grease a pie plate.  Spread chiles in bottom of pie plate.  Shred cheese and spread over the chiles.  Beat 4 eggs and pour evenly over the cheese.
Green Chile Pie ready for the oven
  • Bake at 275 degrees for 1 hour.  Cut into wedges or squares and serve with any of the following:  salsa, sour cream, fresh cilantro, guacamole.
New Favorite · Skinny

Cocoa Roasted Almonds…nuttin’ to it!

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Everyone in my life knows I’m a little nuts about nuts.  Last week I purchased a box of cocoa roasted almonds at my local King Soopers and loved them!  The bit of sweetness along with the nut crunch and cocoa blast was divine.

Cocoa Roasted Almonds

I searched the web and discovered a low-cal recipe: www.ehow.com/how_5850786_make-cocoa-roasted-almond-recipe.html

They were easy to make and store well.  I had dry ingredients left over, so I tried the recipe with English Walnuts.  They were equally wonderful!  Cocoa roasted almonds and walnuts are my new, favorite afternoon snack!

COCOA ROASTED ALMONDS

1 pound raw, shelled almonds
cooking spray
8 Stevia sweetener packets (next time, I’ll try it with powdered sugar)
1/4 teaspoon popcorn salt
2 teaspoons cornstarch
1/4 cup cocoa powder

  • Pour the almonds in a large bowl.  Spray the almonds lightly. Toss the almonds and spray again, to assure that the almonds are lightly coated.
  • In a small bowl, combine the Stevia, salt, cornstarch and cocoa powder. Pour the dry ingredients over the almonds and toss to thoroughly coat the almonds.
  • Line a baking sheet with parchment or wax paper. Bake at 250 degrees for 25 minutes, stirring every 8 minutes. Remove from the oven and place the almonds (or walnuts) on paper towels. Cool.

Each almond has about 7 calories.

Nuttin’ to it!

Recipe adapted from ehow.com Cocoa Roasted Almonds

Family Favorites · New Favorite · New Traditions

Refrigerator Crock Salad…a slaw with many faces

cathysmaha1 Comment

My Mother occasionally made this salad, often with fresh ingredients from her garden.  The last time I made this recipe was 15+ years ago for a Christmas party.  This week I resurrected the recipe and tried it out in several ways.  Each combination was wonderful.

Refrigerator Crock Salad

1)  Side dish to barbecue ANYTHING

2)  Pairs very well with fish and would be GREAT on fish tacos

3)  On a sandwich (daughter Sarah’s fiancé, Kyle, put it on a turkey, cheese, and ham salad combo sandwich).  Sounds incredibly weird, but delicious!

Besides being delicious, this salad keeps in the refrigerator for several days.  In fact it just keeps getting better and better.

REFRIGERATOR CROCK SALAD

1 head green cabbage
2 green sweet bell peppers
2 red or orange sweet bell peppers
4 carrots
2 onions
2 teaspoons celery seed
2 cups white cider vinegar
2.5 cups sugar

  • Shred cabbage, peppers, carrots, onions in a large bowl.  Soak in salt water for 2 hours.  Drain well.
  • In a separate bowl, combine the vinegar and the sugar.  Pour over shredded ingredients and refrigerate.  Let sit for a minimum of 3-4 hours before serving.
New Favorite · Skinny

Asparagus Goat Cheese Omelettes…indulging skinny style

cathysmaha1 Comment

Spring is just around the corner and while I really don’t care about swimsuit season, I do care about looking and feeling better and looking ‘fabulous’ for daughter Sarah’s summer wedding.

While I love to indulge in wonderful foods, I find that a healthy, Mediterranean style diet works well for me.  I tried this recipe and loved it.  Fresh asparagus and goat cheese with protein…a winner!  Each omelette only has 180 calories, an extra bonus.

ASPARAGUS GOAT CHEESE OMELETTES

1 cup liquid egg substitute or egg whites
4 eggs
1/4 cup fat-free milk
2 tablespoons chopped scallions or red onions
1/2 teaspoon thyme
1 tablespoon parsley
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound asparagus, trimmed and cut into 1 inch pieces
1/4 cup water
4 tablespoons crumbled reduced fat goat cheese

  • Whisk together egg substitute, eggs, and milk. Stir in the scallions, thyme, parsley, pepper and salt.
  • Place the asparagus in a microwaveable bowl and add water. Cover with waxed paper and microwave on high for 2 minutes. Stir. Microwave 2 additional minutes. Drain and pat dry.
  • Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour one-quarter of the egg mixture into the skillet, allowing it to cover the bottom of the pan. Cook for 2-3 minutes or until the bottom just begins to set. Sprinkle with 1 tablespoon goat cheese and one-quarter of the asparagus. Cook for 5 minutes, or until the eggs are almost set.
  • Using a large spatula, fold the omelet in half. Cook for 2-3 minutes or until the omelet is golden and the cheese is melted. Turn onto a plate and keep warm.
  • Coat the skillet with cooking spray and repeat for 3 additional omelettes. Garnish with chives, pieces of asparagus or goat cheese.

Adapted from South Beach Diet Cookbook

New Favorite · Skinny · Vegan · Vegetarian

Kale Chips…for the chipaholic in me!

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KALE CHIPS

My oldest daughter first told me about making kale chips.  I like kale and I LOVE chips so what’s not to like?  She didn’t have a recipe to give me but explained how she made them.  I tried it and was instantly a fan.  Good for me, crispy/salty and easy….a winner!

KALE CHIPS

1 bunch fresh kale
1 tablespoon olive oil
1 teaspoon sea salt (or flavored salt of your liking)

  • Preheat oven to 350 degrees. Grease the baking sheet.
  • Wash the kale and dry thoroughly.   Remove the stem from the kale leaves.
  • Tear the kale leaves into bite-sized pieces.
  • Place kale on greased baking sheet and sprinkle with olive oil and salt.
Raw kale with oil and salt
  • Bake about 10 minutes or until the edges brown.  Watch carefully because the kale burns easily.