Citrus Cake made with Extra Virgin Olive Oil

Why Olive Oil and Not Butter??

Because olive oil contains vitamin E, it helps to naturally maintain the freshness of baked goods and creates moist cakes. Olive oil in the batter is the secret to a moist and tender cake!! Also Olive oil cuts back on the cholesterol and saturated fat content of desserts!! So why not? :D

Ingredients

• 3/4 cup extra virgin olive oil
• plus additional olive oil for greasing pan
• 1 1/2 teaspoon of grated orange or lemon zest
• The juice of a orange (about 1/4 cup) or 1 1/2 tablespoon of lemon juice
• 1 cup all purpose flour (not self-rising)
• 5 eggs yolks
• 4 egg whites (1 egg white from the 5 eggs wont be used in this recipe)
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 1/2 tablespoons sugar
• 1/4 cup limoncello
• 4 tablespoons powdered sugar, sifted

Preparation

Put oven rack in middle position and preheat oven to 350°F. Grease pan with some olive oil and line bottom the pan with parchment paper. Oil parchment paper.

Beat together all 5 eggs yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick, about 4 minutes.

Reduce speed to medium and add the olive oil and the orange/lemon juice until mixture in combined. Using a silicone or wooden spoon, stir in flour mixture until just combined. Do not beat.

Clean the beaters and in medium-high speed beat egg whites with salt in another large bowl until foamy. Then add sugar little by little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Gently fold the whites mixture into yolk mixture, mix one third of the whites then fold in remaining whites gently but thoroughly. Add the grated orange or lemon zest and mix.

Transfer batter to the pan and gently rap against work surface once or twice to release any air bubbles.

Sprinkle top evenly with remaining 1 1/2 tablespoons sugar.

Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes.

Cool cake in pan for 10 minutes, then run a thin knife around edge of pan and remove from the pan.

Cool cake to room temperature, about 1 1/4 hours.

Optional for Serving

Heat limoncello in a small saucepan and whisk in powdered sugar until dissolved. Drizzle over cake slices before serving.

*** This recipe I found it and modified from the internet ***

Arepas Saborizadas con Pesto, rellenas con Ensalada Caprese y Prosciutto

Esto fue un invento que se nos ocurrió ayer.... quedaron deliciosas!!

Ingredientes

1 taza de harina de maíz

2 tazas de agua tibia

3 cucharadita de sal

Pesto

Queso mozzarella

Tomate en rodajas

Hojas de Albahaca

Prosciutto

Aceite de Oliva

Preparación

Preparar la masa a su gusto. La manera que yo la preparo es la siguiente. Coloco agua tibia con sal en un bol y voy adicionando la harina poco a poco disolviendo la harina con el agua hasta lograr la consistencia deseada. De esta manera no se forman grumos. Todo a mano. Después agregarle 1 o dos cucharadas de pesto dependiendo del gusto. Amasar con las manos bien y hacer pelotas de masa del tamaño deseado e ir aplastando con la planta de la mano dándole vueltas. Arreglar el círculo que no queden grietas. Colocar las arepas en un plato y cubrir con un papel toalla húmedo.

Colocar la rejilla del horno justo en el medio y precalentar el horno a 350F.

Calentar un sartén de teflón o un budare (plancha de hierro) bien caliente y engrasar con aceite de oliva. Colocar las arepas y esperar unos 4-5 minutos que doren, mover el sartén con la mano de atrás hacia delante hasta que la arepas se mueven y rotar y dorar la otra cara.

Colocar las arepas en el horno por 30 minutos aproximadamente hasta que abomben.

Sacarlas con cuidado y envolver en una toalla de cocina para que se permanezcan calientitas.

Rellenarla con pesto, mozzarella, prosciutto y albahaca.

Buen Provecho :)

Sarabelle

Shrimp Ceviche Avocado Tostadas

This is a very refreshing dish! Great for the summer or all year around!! Super easy to make and very impressive!

I chose to make it today because I am feeling my throat a little bit funny and felt like eating something spicy!! Hope you make it and enjoy it!

Sarabelle <3

 Ingredients

• 1.5 pound bag of Large Shrimps peeled, deveined, and tail on.
• 1 tbsp sea salt
• 3/4 Cup freshly squeezed lime juice
• 1 tbsp Aji Amarillo paste (start with 1/2 and taste)
• 1/4 Cup extra virgin olive oil ;)
• 1/2 small red onion cut in thin strips
• 1 Red/Yellow/Orange Bell Pepper cut in slices
• 1/2 bunch cilantro, chopped
• 1 avocado, peeled, seeded and cut in 1/2 thin slices
• Corn Tostadas (They are corn tortillas fried)
• Salt and freshly ground black pepper, to taste
• Any other crispy veggie you like.... I will add radish!! :)



Preparation

Prepare a deep saucepan with enough water to cook the shrimp. Clean shrimps in cold water and remove the tails. Prepare a big bowl with ices and cold water. When the water start boiling, add sea salt, and dump the shrimp in the boiling water carefully. As soon as they all get pink about 1-2 minute (do not over cook the shrimp), strain the shrimp in a colander, and place them in the bowl with the icy cold water to stop them from cooking! In another bowl whisk together the aji amarillo paste, olive oil, and lime juice. Remove shrimp from the cold water. In a rectagular Pyrex dish (or something similar) combine the shrimps, oil mixture, onion, bell pepper, radish, cilantro, and green onions. You can serve inmediatly since the shrimps must be cold from the icy water or you can save it for later in the refrigerator. Serve on top of a crispy tostada with slices of avocados!! Finish it drizzling with your favorite extra virgin olive oil!! :)

Pork Coconut Milk Pineapple Red Curry

Coming soon.....



Pork Coconut Milk Pineapple Red Curry

 Ingredients

2 pound of lean pork loin
1 onion
1 leek
1 piece of ginger grated (about 3 inches)
1 lemon grass (optional)
2 slices of fresh pineapple cubed
3 garlics cloves
1 cup of Sugar Snap Peas
2 tablespoons (or by taste) red thai curry paste
2 cans of coconut milk
Salt and pepper
Extra Virgin Olive Oil
2 red halapenos
Cilantro
Cashews


Preparation

Jasmine Rice with Fried Noodles

Have you ever had them when you were a child? So you must be from South America or Lebanese!! :D

I think I learned this recipe in Venezuela from a Colombian lady that used to live with me and my cousins when I was in the university! I think its origin is Arabic (Lebanese). My girls love it! If you love rice you must try this recipe. It is delicious! It goes well with my easy creamy spinach chicken http://mymealsfromscratch.blogspot.com/2011/10/easy-creamy-spinach-chicken.html or any other type of protein!

Arroz con fideos fritos.... (Spanish translation)

Ingredients

2 tablespoon of extra virgin olive oil

1 garlic clove

1 cup of Jasmine Rice (or any other long grain rice!)

2 cups of water

2 nests of angel hair or vermicelli noodles (about 1/2 cup)
1 teaspoon of Salt
Toasted almonds or pine nuts to garnish (optional)


Preparation

Use a medium saucepan with a lid. Heat the oil over medium heat, crack the noodles with your hands and add them inside the pan, fried the noodles for about 2 minutes until noodles turn golden brown, stir them constantly so they don't get burn. Add the rice, salt, and crushed garlic. Stir all together and saute for 1 minute. Add water and bring it to boil. Reduce the heat to the lowest, stir, cover the pan with its lid, and allow it to simmer for 20 minutes. Serve with with toasted pine nuts or almond! Yum!

Sarabelle

Easy Creamy Spinach Chicken

This is one of the easiest meals that I like to make for my girls at least once a week or every other week. It is very easy to make, fast, and nutritious!! Also everybody in the family like it!! I came out with this recipe when my older daughter was around 2 years old. I wanted her to learn how to eat spinach but I was afraid that she could choke with the spinach leaves. One day I tried it this way and since them I haven't stop making this dish. I usually make rice with fried noodles (look for this recipe on my next post http://mymealsfromscratch.blogspot.com/2011/10/jasmine-rice-with-fried-noodles.html) or any type of pasta I have in my pantry. Hope you will start making and eating it too. I will guarantee that your kids will love it!! Don't tell them that there is spinach until they try it and they like it! Also leftovers if any ;) are great to pack in the lunch boxes next day!

Ingredients

1 tablespoon of Extra Virgin Olive oil

1 Cup of White Wine (optional)

2 Cups of Organic Chicken broth

1 Cup of Heavy Cream

2+ pounds Fresh Organic Chicken thighs skinless and boneless (You could use chicken breast but it won’t be as juicer as with thighs)

1 Yellow or White Onion

3-4 Garlic's Cloves

4-5 cups of Fresh Baby Spinach chopped

Salt and pepper

Preparation

First wash the chicken thighs with fresh water and pad dry the chicken thighs with paper towel. Remove all the fat using your kitchen scissors. Cut the chicken in small cubes. Salt and pepper and leave on the side while you chop the onion and clean the garlic’s cloves. Heat the olive oil in a medium size pan on medium high heat; add the onion and garlic, and sauté until the onion is translucent. Add chicken and brown it turning the chicken constantly so it is all nice brown in all the sides. Add wine and cook the chicken until all the alcohol burns off. You will know all alcohol burned off when your stir the chicken and it is smooth and creamy about 5 minutes. Add chicken broth and let it simmer. Low the heat and cover and cook until the chicken tender about 20 minutes. Uncover and let it evaporate if it is too juicy. Add the chopped spinach until it turns dark green or wilted; about 1 minute. Add the heavy cream, low the heat, stir, and wait until it gets a nice creamy consistency. Do not let it boil. When it is done turn off the heat and remove the pan from the stove. Serve it with brown rice, Jasmine rice with fried noodles, or any cooked pasta!! Let me know if you make it!!

Sarabelle

Spicy Garbanzo (Chickpeas) Pork Chili!!

I know it is unbelievable that it has taken me so long to start writing my recipes in here! Well better late than never!! Today I will start my blog with the meal I cooked yesterday for dinner! Yes! Spicy Chili with a little variation!! Ground pork and garbanzo beans!! I know we all like chili specially when is chilly!! :) It is not 100% the case here in Miami but I have been raining a lot in past 3 days and temperature will be dropping slowly and hopefully this weekend it will be chilly!! Chili is the type of meal that is so easy to make and it always more enjoyable the next days of cooking!!! I personally don't like Red kidney beans that much so I decided to made my chili this time with garbanzo. You can substitute the beans with your favorite beans as well. Also I used ground pork because is more tasteful but if you don't eat pork go ahead and substitute the meat with your favorite ones!! If you are vegetarian forget about the meat and just leave the garbanzos!! Garbanzos are very high in protein and have so many health benefits that they will make a meal by themselves!!

Ingredients:

2 spoons of Extra Vigin Olive Oil (EVOO)
1 bag of garbanzo dry beans/chickpeas (I think it is about 1 pound in a bag)

1 pound of ground pork more o less. I just bought a small pack from Publix my closer supermarket!

1/2 of big white onion I think! Use common sense!!

3 garlic’s cloves or more! The more the better!!

1 leek (the white part only)

2 small carrots or none!

2 celery stacks

1/2 red bell pepper plus another 1/2 yellow bell pepper or any color you have!

Cumin, Salt, and pepper as much as you want!! I know I am really bad sometime with measurements!! :P What did I say?? ;)

Chicken broth a lot!! I used the organic one from Costco. Almost 2 cartons!! It depends how soupy you want yours.... jajajaja (I am so excited!!)

2 spoon of tomato paste

1 can of diced tomatoes with jalapeños. I used Del Monte. If you can’t find this type get the regular can of diced tomatoes and add one jalapeños!! When buying tomatoes from cans always look for the one that don’t have salt added if it is possible!! I try to avoid cans when I cook because they are full of preservatives and sodium!! It is so bad for you...

Chopped Cilantro for garnishing

Cheddar cheese. Cabot Cheese is my favorite! By the way you have to shred it yourself! :)

Sour cream!! Yes the fat one!! For serving too!! :)))

Preparation:

First rinse garbanzos in cold water. Boil the beans with water and salt for 3 minutes on medium high, turn off the heat, move the pan from the heat and let the beans rest in the hot water for about 1 hour!! In the meantime chop the onions, leeks, carrots, celery, and bell peppers in dices!! Peel garlic cloves!! First add some olive oil in a deep sauté pan, add onions, and sauté it until translucent. Add crushed garlic’s cloves and sauté for 2 more minutes. Add the rest of chopped veggies, salt, pepper, and cumin. Stir until you incorporate all the ingredients!! Transfer the whole mixture to the crock pot; add tomatoes, tomato paste, and chicken broth. Cook for 8 hours on high in the crock pot. If you are not using a crock pot you could either cook the beans in the pressure cooker first by themselves with salt only until they get soft and then cook them a little longer with the sautéed veggies, or you may want to cook the beans in a conventional way on your stove until beans are soft!! For serving you could garnish with chopped cilantro, cheddar cheese, sour cream, and a dash of your favorite hot sauce or perhaps your favorite olive oil!! ;) Hope you make it!! I would like to hear from you too!! Any addition or comment to this recipe is welcome!!

Sarabelle