Thursday, March 20, 2014
Attempted to make "Bacalao guisado". Stewed codfish. It has sautéed in olive oil, eggplants, onions and tomatoes, tomato sauce black pepper and salt to taste.
I used Tilapia fish to shorten the steps of the recipe. If you use bacalao(codfish) you have to soak it and redial it and rinse it, to get rid of the salt in the fish.
Just too many steps for me, so that's why I used Tilapia fish.
Hubby's dinner, brown rice, some fried pork, a salad and a few avocados slices.
I used to eat bacalao guisado with guanimos(they're like gnocchi). I was trying to make the bacalao like my grandma Ana used to make it.
How do you make your Bacalao Guisado??
Tuesday, March 4, 2014
The weather is so cold and I had this little squash in my fridge screaming to get puréed so I researched recipes for something yummy and decided to make this and turn my purée into an aromatic delightful Moroccan dish with cinnamon and ginger. It's silky smooth with a little kick and the spices give it a indian flavor kind of flare. the red pepper flakes add spiciness and a bit of heat. I should rename it but I like that is warm, perfect for this cold winter days.
Fix yourself a bowl of this easy to make easy recipe and stay warm this long winter.
Warm Moroccan Butternut Squash Purée
Ingredients: Small squash cut into cubes, 1 shallot sliced, 3 small garlic cloves minced, 1 tsp Paprika, 1 tsp red pepper flakes, 1 tsp cinnamon, 1 tsp black pepper, 1/
2 tsp minced ginger, 3 cups of chicken broth or vegetable broth(vegetarian), 1 tbsp of olive oil.
Put all ingredients into a saucepan and cook on low/medium heat until squash is tender. Set aside to cool a little before putting it in a blender. Strain squash, save the broth. Purée the squash and add a little of the broth to desired consistency, it should be a little runny but thick consistency and silky smooth!
Enjoy it's spicy!!!
Perfect to warm up in this cold weather.