Recipes

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Humitas or Steamed fresh Corn Cakes

Published November 14, 2016 by teacher dahl

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Humitas are savory steamed fresh corn cakes made from a mixture of freshly ground corn, onion, garlic, cheese, eggs, and cream, which is placed inside corn husks and steamed. Humitas are hard to translate, if you’ve ever had an humita you know what it is, but to describe them to someone who’s never had them before is a little bit complicated. I guess you could compare them to fresh corn and cheese tamales (and explaining the difference between a tamal from Ecuador and tamal from Mexico is a completely different story).

Humitas are made using fresh corn, which is ground with other ingredients and then stuffed in a fresh corn husk and steamed. In Ecuador, humitas are very popular in the Sierra or Highland region, especially in cities like Loja, Cuenca or Quito, and they are typically eaten for breakfast or with the afternoon coffee.

Recipe for Humitas or steamed fresh corn cakes
Recipe for humitas or savory steamed fresh corn cakes made from a mixture of freshly ground corn, onion, garlic, cheese, eggs, and cream, which is placed inside corn husks and steamed.
Ingredients
6-7 fresh ears of corn, with husks
3 cups grated or crumbled cheese, mozzarella or a fresh farmers cheese
1 cup diced white onions, about ½ large onion
1 tsp ground coriander (optional)
2 garlic cloves, crushed
About 1 cup corn meal
¼ cup of heavy cream
2 eggs
1 tsp salt
To serve:
Aji de tomate de arbol or tree tomato hot sauce

Instructions
Remove the husks from the corn; try to keep each husk intact, the large ones will be used as wrappers for the humitas and the smaller ones will be broken into long strips to tie around the humitas.
To help make the corn husks more pliable place them in a pot of boiling water for a couple of minutes, then drain the water and save the husks until ready to use.

humita-1

Remove the silky hairs from the corn and use a knife to cut the corn kernels from the cob, if you don’t have a steamer save the cobs to use as a steamer.
Place the corn kernels, 1 cup of cheese, diced onions, crushed garlic, ground coriander, corn meal, cream, eggs, and salt in the food processor, mix until the corn is pureed.
In large deep pot place about 2 ½ cups of water and a steamer, the water should be just below the steamer, if you don’t have a steamer arrange the cobs on the bottom of the pan instead and cover them with some of the leftover husks.

humita-2

To fill each humita (see detailed instructions on filling above as well as pictures), use 2 of the large corn husks per humita, place them on top of each other, fold the left side of the husks, then fold the top half over the bottom half, this creates a semi-pocket, fill it with a spoonful of the mixture (how much mixture will depend on the size of the husks, the larger the husks the more filling you can add) and stuff some of theremaining cheese in the middle, now fold over the right side of the husk and tighten it up a little bit, use the thin strips to tie around the wrapper and keep it closed.

humita-3
Place the humitas in the pot on top of the steamer, I like to keep them slightly inclined with the open end on top. Place any leftover husks on top and cover well.
Place the pot on the stove over high heat until you hear the water boiling, reduce to a simmer and cook for about 35-40 minutes, the cooked humitas will be slightly firm to firm when they are done.

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Serve warm with aji de tomate de arbol or tree tomato hot sauce.

Notes
For the slightly more sophisticated variation of humitas, this version separates the eggs and beats the whites.
Ingredients:
Same as the previous humita recipe, with the following changes:
Add 4 tbs butter, elted
Approximately 1 ¼ cups corn meal (instead of 1 cup)
4 eggs, yolks and whites separated (instead of 2 eggs)
1 tsp baking powder
1 tbs sugar
½ tsp salt (instead of 1 tsp salt)

more-sophisticated

Instructions: Same as above, except add only the egg yolks to the food processor mix. Also add the melted butter, baking powder and sugar to the mix in the food processor. Beat the egg whites until they are stiff and incorporate the whites into the corn mix. Follow instructions above to assemble the humitas.

folding

Humita making process: How to fill and close the corn husks

The whole process of filling the humita mixture into the corn husks can be a little bit confusing until you get the hang of it. This is another part that people do differently depending on how they were taught.

Use the corn husk to create a wrapper for the humitas, the larger ones will be used to make the wrapper and you can use pieces of the smaller husks to tie around the wrappers to keep them sealed. The bigger the husks the better, of course you’ll get to a point where the bigger ones are all gone or most of them will be small to start, so in that case I use 2 husks and place them on top of each other oppositely, i.e. top part of second husk should be placed on top the bottom part of the first husk, and not directly on top, on the side, the idea is to create a wrapper so you want to use both husk to overlap to increase the width.

sophie-final-pix
Next you can place a spoonful of the mixture in the wider part of the husks (upper or lower) and some cheese in the middle, and then close it or you can finish or semi-finish the husk wrapper and then stuff it with the corn mixture.

final-frame-humitas

To close the wrapper, fold the left side over the mixture (or where the mixture will be placed), then fold the other half of the husk over – I like to stuff them at this point -, and then fold the right side, if you don’t have any mixture in it you will see that this creates a small pocket that you can then fill with a spoonful of corn mixture, some cheese and some more mixture.

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One-Pot Pasta with Spinach and Tomatoes

Published November 11, 2016 by teacher dahl

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This pasta dinner is a game changer: You use just enough liquid to cook the pasta–no colander needed. Recipe adapted from our sister publication Southern Living.
Yield: Serves 4 (serving size: about 2 cups pasta mixture and 1 tablespoon cheese)
Total time: 29 Minutes

Ingredients
1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, finely chopped
1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
1 1/2 cups unsalted chicken stock (such as Swanson)
1/2 teaspoon dried oregano
8 ounces whole-grain spaghetti or linguine (such as Barilla)
1/2 teaspoon salt
10 ounce fresh spinach
1 ounce Parmesan cheese, grated (about 1/4 cup)

Preparation
1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
2. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
3. Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.
4. Stir to submerge noodles in liquid.
5. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
6. Uncover; stir in salt.
7. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes.
8. Sprinkle with cheese.
Riff: Use fresh grape tomatoes instead, and add fresh herbs.
Riff: Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells.
Riff: Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.

myrecipes.com

 

Chocolate Peanut Butter Cheesecake

Published September 13, 2016 by teacher dahl

cheese-cake

Ingredients  :

  • Crust
    6 Tablespoons butter, melted
    1½ cups graham cracker crumbs
    1 Tablespoon sugar
  • Cheesecake
    24 oz cream cheese – room temperature
    1 cup sugar
    Pinch of salt
    1 tsp vanilla
    3 eggs
    ½ cup sour cream
    ½ cup peanut butter
  • Gananche
    2 cups heavy cream
    12 ounces semi sweet chocolate, use bars not chips
    Instructions
    Crust
    Combine all ingredients and press into a 9 inch springform pan.
    Bake 8 minutes at 350. Cool.
  • Cheesecake
    Beat cream cheese and the sugar until smooth.
    Add salt, vanilla, eggs and sour cream.
    Add peanut butter.
    Pour into the pan and bake at 350 for 45 minutes.
    Let cool and chill overnight or 6 hours.
    My cheesecake had a HUGE crack-or 3-but no worries, the chocolate covers it and makes it look amazing when cut into!!!
  • Ganache
    Heat the cream in the microwave just until it bubbles.
    Have the chocolate broken up in a bowl and pour the cream over it.
    Let sit 2 minutes and then whisk smooth.
    Pour ganache over the cooled cheesecake and chill an additional 1-2 hours.

Fiesta Float

Published May 7, 2016 by teacher dahl

fiesta afloat

Cooking Tools Needed:
Bowl
Pan
Spatula
Measuring Cups
Ingredients
1 pack (200 grams) Graham Cracker
2 packs (250 ml each) All-Purpose Cream (refrigerated)
¼ cup Condensed Milk (sweetened)
1 can (832 grams) Del Monte
Fiesta Fruit Cocktail (drained)
Cooking Procedure:
Arrange pieces of graham crackers to cover bottom of an 8” x 8” or similar pan.

Mix all-purpose cream and milk. Spread a portion on top of graham crackers. Arrange a portion of DEL MONTE Fiesta Fruit Cocktail over cream. Repeat layering using the remaining graham, cream mixture and fruits.

Cover and refrigerate for a few hours or overnight. Slice and serve.

Optional: Crush remaining graham crackers and sprinkle on top.

*possible substitutes: 50-60 pieces broas, milk biscuits or chocolate cookies

Makes 16 servings

Health  Notes: Milk is rich in calcium and promotes strong bones and teeth.

Source: DelMonteKitchenomics

 

 

5 High-Protein Breakfasts That Are Easier Than Eggs

Published April 28, 2016 by teacher dahl

hpbrk

 

When we want to eat more filling protein at breakfast, most of us usually default to eggs. But some mornings are just too crazy for breaking out a frying pan and spatula (and who wants to do all those extra dishes?!). Luckily, eggs aren’t the end-all be-all of high protein breakfasts (though if you are in the mood for eggs, check out these 11 delicious egg recipes). Start your day with one of these easy, satisfying meals instead.

 

banana pb shake

 

Peanut Butter–Banana Shake
In blender, combine 1 cup fat-free milk, 1 sliced ripe banana, and 2 Tbsp creamy peanut butter. Blend until smooth.
NUTRITION (per serving) 391 cal, 17 g pro, 46 g carb, 5 g fiber, 28 g sugars, 17 g fat, 2 g sat fat, 250 mg sodium

 

barley

 

Overnight Barley Bowl
TOTAL TIME: 5 minutes + chilling time / SERVES 1
Stir together ¾ cup plain yogurt and ½ c uncooked barley. Cover and refrigerate overnight. To serve, sprinkle with 1 Tbsp coconut flakes and ½ cup halved cherries.
NUTRITION (per serving) 426 cal, 18 g pro, 80 g carb, 13 g fiber, 25 g sugars, 5 g fat, 4 g sat fat, 150 mg sodium

beet juice

 

Beet-Ricotta Smoothie
TOTAL TIME: 10 minutes / SERVES 2
Place ¾ cup water; ¾ cup orange juice; ¾ cup ricotta cheese; 2 med beets, trimmed and chopped; 1½ cups frozen strawberries; ¼ cup walnuts; 1″ piece fresh ginger, peeled; and ½ tsp cinnamon in blender. Blend on high until smooth, about 1 minute.
NUTRITION (per serving) 376 cal, 15 g pro, 33 g carb, 6 g fiber, 19 g sugars, 22 g fat, 9 g sat fat, 150 mg sodium

chick pea

Savory Chickpea-Red Pepper Yogurt
TOTAL TIME: 5 minutes / SERVES 1
Sprinkle yogurt with ⅛ tsp each cayenne and cumin. Add ¼ cup jarred roasted red peppers, sliced thin, and ¼ cup premade roasted chickpeas.
NUTRITION (per serving) 230 cal, 16 g pro, 19 g carb, 4 g fiber, 8 g sugars, 11 g fat, 3 g sat fat, 370 mg sodium

Source: Prevention .com

 

6-Layer Salad: Yummy and Perfect for Summer Eating

Published April 12, 2014 by teacher dahl

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We are going to have some recipe fun this week where we will be sharing 5 recipes (one each day) that in the end could be a super yummy 5-course summer meal and guaranteed to please all pallets 🙂  We love these recipes and some are our unique recipes and some are sharing some from our friends that we have adopted and make and love!

With that, the first one is a 6-Layer Salad.  This one is really, really, yummy and very easy to make, serve and even take to events.  Linda from our church has shared this with us after a few times of indulging in this salad goodness at potlucks!

It is 6-layers and only 7 ingredients!

Here’s the ingredients:

  • 1 head of lettuce cut to shreds
  • 1 16oz. package of Frozen Peas
  • 1 Tbs. Sugar
  • 1 cup mayo
  • 16 oz. container cottage cheese
  • 2 Cups of Shredded Cheese
  • 1 12 or 16 oz package of Bacon cooked and crumbled

How to make:

  • Cook bacon and crumble.  I have to be honest and tell you we rarely have bacon for three reasons: 1. I don’t like pork and since I am the cook, I decide what gets cooked and eaten, 2. If I were to eat any pork, it would be bacon occasionally already, but since I HATE cooking bacon, then it is even less often, 3. It is expensive! But we recently shared how to get FREE natural and nitrate free bacon, so especially if you got this, I would recommend it for this salad 🙂  However, I have a trick to cooking bacon that works well for crumbles for recipes, dishes and casseroles.  I take the strips uncooked and stack them and cut into about .5″ – 1″ pieces and place in a big stock pot! I then cook them on medium for a long time until much of the fat cooks off and they are crispy! Then drain and cool on paper towels.  I like cooking it this way to prevent grease from going all over my kitchen and easier clean-up!

  • Then cut the lettuce into shreds and place as the bottom layer in a 9×13 pan
  • Then add the layer of frozen peas
  • Sprinkle the sugar on the peas layer
  • Then mix the 1 cup mayo mixed with the 1 16oz. container of cottage cheese and add this layer on top of the lettuce, peas and sugar
  • The add the layer of 2-cups of shredded cheese
  • Finally add the cooled crumbled bacon on top
  • Then Wha La! A super yummy  6-layer salad!
  • Then just scoop and serve!

6-layer salad

This is what is looks like in the end!

source: Thrifty couple.com

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