Ingredients 1 Pound Rigatoni 1 Pound ground Beef 2 cloves garlic, finely chopped 1 Tablespoon Olive Oil 1/2 Tablespoon Butter 1 Onion, small diced 4 tomatoes, small diced 1 teaspoon dried oregano 1/2 teaspoon cinnamon, ground 1/2 cup white wine 1/2 teaspoon nutmeg, ground 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup fresh Basil leaves, cut in long thin strips 4 Sage leaves, cut in long thin strips 1/3 cup Pecorino Romano Cheese, grated Preparation Prepare a large pot with water with a pinch of salt and set it at low heat. Set at medium heat a saucepan…
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Continue ReadingIngredients 2 medium size eggplants 1 clove garlic, minced 1 Tablespoon fresh lemon juice 1 1/2 Tablespoon Tahini (sesame paste) 1 teaspoon salt Preparation Place whole unpeeled eggplant over a medium heat gas flame . Using tongs utensils turn eggplant on each side till skin is totally blistered and eggplant are soft from the inside. Soak eggplants in cold water for about 8 to 10 minutes to cool. Remove from water and drain completely. Peel eggplants and place in a food processor (if you prefer it creamy),or for more chunky texture: you can make it by hand. Pour tahini, lemon juice…
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Continue ReadingIngredients 2 cups of cherry tomatoes, cut in half 2-3 Persian cucumbers, diced 1 avocado, diced 3 Tablespoons fresh basil, long thin strips 1 Tablespoon dried mint 3 Tablespoon Extra Virgin Olive Oil 1 Tablespoon red wine vinegar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 teaspoon pomegranate molasses Preparation Place cherry tomatoes, diced cucumbers and avocados into a bowl. Whisk together extra virgin olive oil, red wine vinegar, and pomegranate molasses. Add salt, freshly ground black pepper, dried mint and mix all together. Pour over salad and toss gently. Stack leaves of basil and roll them tightly, then…
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Continue ReadingSuper crispy skin, tender and juicy. Baked in your oven. You’ll love it! Ingredients 3 large carrots, quartered 1 large onion, quartered 4 cloves garlic, chopped 4 large potatoes, quartered 1 cup butternut squash, quartered 2 Tablespoon dried basil 2 Tablespoon fresh sage leaves, chopped 2 Tablespoon dried oregano juice of 2 lemons 4 Tablespoon extra virgin olive oil 1 teaspoon paprika 1 teaspoon cayenne pepper 1 Tablespoon kosher salt 1 teaspoon finely ground pepper 2 Tablespoon balsamic glaze 1/4 cup white wine 2 Tablespoon Yellow mustard 1 Tablespoon butter Preparation Cover the center hole of a large Bundt cake pan with foil and place…
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Continue ReadingCut out your Fresh Organic Figs and make this rustic, chunky without pectin or refined sugars delicious Jam Yum! Ingredients: 12 ripe figs (cut in medium size pieces) 8 unripe figs (cut in medium size pieces) 2 cups granulated sugar juice of half lemon 1 teaspoon Balsamic Vinegar 6 pieces Gum Mastic (pulverized) 1 teaspoon Vanilla Extract Preparation: Wash, and rinse figs under cool water. Place 1 cup of granulated sugar in a large glass bowl. Add cut figs and toss well until they are completely coated with the sugar. Refrigerate for at least 2 hours covered with plastic wrap. Remove figs from…
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Continue ReadingIngredients 1 cup All-purpose flour, sifted 1 1/2 cups granulated sugar 1/2 cup powdered sugar, sifted 4 eggs, room temperature 3/4 cup olive oil or vegetable oil 1 teaspoon vanilla 2 Tablespoon instant coffee(dissolved into 1 Tablespoon of hot water) 1 cup unsweetened cocoa powder, sifted 1 cup of semi-sweet or dark chocolate chips 2/3 cup chopped walnuts Preparation Preheat oven to 325 grades Fahrenheit. Position an oven rack in the lower third of the oven. Spray lightly an 8×8 baking dish with cooking spray and line it with parchment paper, leaving an overhang on two opposite sides. Spray the parchment paper slightly too.…
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Continue ReadingRecipe will be posted soon! Delicious Brioche Sandwich
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Continue ReadingIngredients 2 boxes (5.1 ounces) instant banana pudding mix 3 cups whole milk(makes it smoother than low fat milk) 2 Tablespoon sweetened condensed milk 4 large ripe bananas sliced crosswise (1/8 inch thick) 1 teaspoon vanilla extract or rum 35-40 vanilla wafers 2 1/2 cups (cool whip lite) whipped topping(thawed) or heavy cream(8 oz.) whipped to stiff peaks(can also add powder sugar) Preparation In a large bowl, whisk together instant pudding mix, milk and sweet condensed milk for about 2 minutes or until mix is smooth. Stir in vanilla until is well incorporated. Set banana pudding aside. Spread a very thin layer…
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Continue ReadingIngredients for two Cachapas 2 cups fresh yellow corn kernels 1/4 cup whole milk 1 Tablespoon butter 1/4 cup cornmeal or harina pan venezolana (international aisles to find) 1 egg 1/2 teaspoon sugar 1/2 cup fresh grated mozzarella cheese or (authentic queso mano) Preparation Grind the yellow corn in a food processor or blender. Blend together yellow corn kernels, milk, sugar, cornmeal or harina pan, and butter until batter have thickened and well blended with a smooth consistency. Preheat a griddle or a cast iron pan over medium heat. Grease the griddle with a little butter (using a paper towel). Pour about…
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Continue ReadingIngredients 4 (6 ounces) cans water-packed tuna fish 2 Tablespoon mayonnaise 2 Tablespoon plain Yogurt 2 celery stalk, finely chopped 1 small red onion, finely chopped 2 Tablespoon fresh lemon juice 2 Tablespoon of Dijon mustard 6 slices of toasted homemade bread(see recipe on my site) 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 slices of Swiss cheese 6 slices of Roma tomatoes Preparation Open and drain the tuna cans completely. Empty tuna fish into a bowl. Add mayo, yogurt, chopped celery, onion, lemon juice, salt and pepper. Mix all ingredients and break any tuna chunks with a fork…