Tag Archives: recipes
I tried this delicious english muffin bread sandwich because of my best friend who is from Argentina.
English Muffin Bread (English Muffin Bread Crumb)
English muffin bread sandwiches have their citizenship in argentina. History says that it was born on the confectionery called Ideal, located at 300 Suipacha st., where a group of English engineers gathered in the earlies 1900′s to share their homesickness.
To get a similar taste of their home breads, they asked the baker to prepare a bread similar to that what they had back home. Their wish was granted and out of the oven came “The English Bread” base of English breadcrumb sandwiches.
Nowadays, English bread is made in big bakeries or even factories as it needs bakery ovens with great capacity. It’s possible to make it at home, but it will be in smaller shapes than we the ones we know.
For this type of bread you need special box-shaped molds (like a shoebox) made of either brass or can, with a rectangular base and square lateral faces, that usually come in four shapes, small, medium, large, and extra-large, (the biggest one to contain around 22lbs of dough)
Use a cover that fits just the right size and creates an almost a watertight seal.
I didn’t even know it, but I used to make my own version at home since I don’t get time to go and buy them, it’s very light and I add whatever I want to it.
- A Square sprouted bread, whole wheat or grain bread.
- 9 slices of bread
- 12 cheese slices
- 12 slices of ham ( If you can get a substitue of ham that’s even better)
- 2 chopped hard boiled eggs
- 4 sliced tomatoes
- 100 g of chopped lettuce
- Mayo (Veggie)
- Take two bread slices and cut the corners, add mayo.
- Add ham and cheese to one slice and cover it with the other slice, just like you would do a common sandwich.
- On top of this let’s add more mayo and keep adding sliced tomatoes, chopped lettuce, and sprinkle it with our boiled chopped eggs..
- Add salt to your taste and cover it with another slice of bread to which we have previously put mayo to.
- Wrap with a humid cloth and put on the fridge for about 10 minutes if possible.
- Remove and cut it in 6 serving pieces because if we don’t, they won’t dry. It’s better to leave them on the fridge right until the last minute you eat them.
This is a simple soup with mild and exotic flavors simultaneously. I love this kind of foodbecause we don’t spend much time in the kitchen, but we get a delicious dish, nutritiousand different. I’m sure you will like them a lot and will benefit nutritionally greatly.
Benefits of the sweet potato and coconut
Sweet potato gives us:
- Vitamins and nutrients such as vitamins A, B6 and C, copper, iron, manganese, potassium and dietary fiber.
- Beta carotene is associated with the prevention of degenerative diseases, heart problems, asthma and rheumatoid arthritis.
- Antioxidants that regenerate and repair our body at the cellular level
- Carotenoids that help stabilize blood sugar levels in the blood and decreased resistanceto insulin.
To complet, coconut:
- Helps stimulate metabolism
- Aid to weight loss
- Soothes and heals skin problems (I am witness to that)
- It helps fight bacterial infections and viruses.
- Studies show that helps improve and even reverse the effects of Alzheimer’s.
- 2 sweet potatoes, peeled and diced
- 3 large carrots, peeled and diced short
- 2 stalks celery, diced
- 1 large yellow onion, diced
- 1 leek (leek), sliced thin
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, optional
- 2 tsp. Garam Masala (an Indian spice)
- 4 cups vegetable stock
- 1 tablespoon coconut oil or olive oil
- 1 can coconut milk
- sea salt and black pepper to taste
- Cinnamon and nutmeg for garnish
- In a large pot over medium heat, saute the ginger, garlic, celery, onion and leek incoconut oil until translucent and soft.
- Add Garam Masala and stir to release the flavor of the spice.
- Add carrots, sweet potatoes and vegetable stock. Raise the heat to high and boil hazta.As it boils, lower the temperature to simmer.
- Cover and simmer for 20-30 minutes or until vegetables are tender.
- Remove from heat and add the coconut milk.
- Puree soup with a hand mixer until thick and creamy. If you have no hand mixer, the mixer can be used regularly while taking note of when the soup is cold.
- Season with salt and pepper and garnish with a pinch of cinnamon and nutmeg.
This entry is a collaboration of Mayra Rodriguez from Estilo Familiar.
Author fo Estilo Familiar where she shares her journey to eat naturally while living the adventure of homeschooling, trying to manage your home efficiently and economically.
Mayra is also Latin cooking guide for About.com
This week for believers or unbelievers, for us who come from the same site and are of the same world, I share a recipe without meat so that you can do today. Blessings to all my readers, lots of light and peace to you, beautiful people!
4 quesadillas Preparation time: 20 minutes
Shrimp and cheese are a great combination and adding a fresh, spicy sauce pico de gallo and cream flavor create a balance of easy to make quesadillas.
- 4 flour tortillas
- 1 cup grated cheese
- 8 medium shrimp, shelled and deveined
- 1 tablespoon of lemon juice
- ½ cup pico de gallo
- 1 tablespoon corn oil
- ground pepper
- ½ cup Mexican cream
Cut each shrimp into 4 pieces, place in bowl and toss with lemon juice, some salt and pepper.
In a skillet heat oil over a medium heat-high, add shrimp. Cook, moving until shrimp is firm and cooked through (about 2 minutes.) Remove it from the flame.
Place a large skillet over a medium heat, place a tortilla in the skillet and top with ¼ of V & V supreme CHIHUAHUA ® cheese, ¼ shrimp and pico de gallo. Fold tortilla in half
Repeat the process with as many tortillas fit in the pan. Turn quesadillas occasionally to brown on both sides
You want to look your best when you have a special event , so follow this natural remedy to have your face glowing!
Lemon and Yogurt!
-Squeeze half lemon.
-Drain and mix with 3 tablespoons of yogurt.-Apply to the skin.-Leave it for twenty minutes.-wash out
(1 lb. 12 oz) diced Italian tomatoes with olive oil, oregano and garlic
2-3 tablespoons extra virgin olive oil
2-3 garlic cloves
1 carton chicken broth
cannellini beans, drain and rinsed
1 box ditalini pasta
1 cup red or white wine (optional)
good grated cheese
Sauté diced garlic in 2-3 tablespoons of extra virgin olive oil until golden.
Add the tomatoes with liquid, broth and wine; simmer for 30-45 minutes.
Add spices (basil, and thyme, oregano) to taste. If the consistency becomes too thick, add more broth or water as desired.
After it has simmered 30 to 45 minutes, add the beans and 3/4 box of the pasta (less if you want more of a soup consistency).
Cover and remove from heat. Soup will thicken from the starch in the beans and macaroni. Stir a few times and keep covered until the pasta is cooked.
Serve with lots of grated cheese on top.
You can make a large pot and serve hot, then leave the pot on the stove and can be served at room temperature – it gets more delicious as the day goes on and the next day.
Serve with garlic bread and a green salad and plenty of extra grated cheese on the table.