Coqui The Chef

Recipes on Coqui the Chef's Radio Show

2012-01-29T10:33:00.000-05:00

Servings Unlimited
Ingredients

1 good pen or sharpened pencil
1 notepad
your ears for listening
computer with internet access

Procedure
Select which radio show you want to hear. Find a comfortable chair sit down for 30 minutes with your pen or pencil write on your notepad all the savoring recipes, nutritious advice and health tips you will hear on "Cooking with Coqui the Chef" radio show. Enjoy!!

Note: Garnish with a little laughter.

Listen to On-Demand Episodes Gratis! FREE!

Read a little about our guests...

Nutrition: Will kids eat healthy?

Guest Dori Friedberg, NE, BA, CMT is a certified Nutrition Coach who is passionate about helping people achieve their goals centered on healthy food choices. Dori has worked in the health and wellness industry since 1997 and is confident that her abilities can help her clients create lasting and positive change, promote consciousness and give them an overall sense of control, joy and confidence.

Website http://healingthrufood.com

How to Nourish your Intimate Relationship through Food

Guest author and Natural Chef Julie S. Ong on how to spice up your love life through food.

There is a proven link between embracing a whole foods diet and a significant increase in libido, sexual vitality, and intimacy. As a certified Macrobiotic Counselor and Natural Chef, Julie S. Ong specializes in the natural approach to sexual health. By embracing a whole health approach, she can help you connect with your sexuality and nourish intimate relationships through the healing essence of whole foods. Website http://everythingmacrobiotics.com

Sabor Boricua! Ya tu sabe...

Guest Executive Chef and Food Service Consultant Boricua Chef JE Seary. We will be talking about Puerto Rican food and little inside tips on how to select your ingredients the smart way.
Website: http://web.me.com/jechef

Recipe Cards Hold Culinary History

2012-01-22T16:09:00.000-05:00

"Family recipe cards are about our culture, our roots, our history."

If you are someone who would grab your old recipe box before running out the door in a fire, you are not alone. Many of us, own historic family recipe cards with abuelita's writing or stained with salsa. They are important link to our past, one that deserves to be preserved for our future.

When the stock market crashed in 1929 it ushered in a new era of hardship that meant home cooks had to get creative and learn how to stretch their food dollars. For most families, meat was the most expensive, and hard to get, grocery item. Recipe cards helped make food go further were at the front of recipe boxes. Hearty, filling one pot soups and stews that used flavorful (but inexpensive) vegetables and beans as a substitute for meat, were popular.

But back in the day, neighbors will share their recipes cards with one another and help improve or add a little something extra to make the dish EXCELENTE! These days, you might turn to websites, blogs or TV celebs for answers.

In an effort to bring back people's love for cooking we published Coqui the Chef's limited edition recipe cards. The first in series is "Sofrito" just like abuelita used to make (except with all the doodling and food stains) Choose all organic ingredients RICO!!

Start or add to your collection today. Free shipping.

Cost $3

On occasion we announce the TOP 8 Fans who interacted the most on Coqui the Chef Facebook page. The first on the list was Victor Rodriguez from Vic's Nutrition and Fitness, as a token of our appreciation we sent him few gifts Coqui the Chef's recipe card "Sofrito" and some other goodies.

Victor Rodriguez from Vic's Nutrition and Fitness

So, do you have an old family recipe card? Please comment and share your thoughts

Recipe: Warm Chicken, Mushroom and Spinach Salad

2012-01-15T13:48:00.000-05:00

I am, what I am! -Popeye

Do you remember the adventurous and muscular man "Popeye"?

Did you ever wonder what was the secret behind "Spinach"?

Amazingly spinach contains: Vitamin A for vision, Vitamin C great antioxidant, Vitamin E for skin and heart, Vitamin K improves blood circulation and much more...

So what are you waiting for?? Start cooking!

I love comments and mi gente, be kind write a positive comment, rate the article, diggit, or pass it along.
Follow me on Twitter

Recipe: Warm Chicken, Mushroom, and Spinach Salad
Recipe Submitted by RecipeMatcher Chef

Servings: 4

Ingredients:
8 ounces, stems cut Spinach
1 tablespoon butter
2 tablespoons Vinegar - Balsamic
1 cup Wine - White (dry)
10 (trimmed, cut into 3/4 inch pieces) mushrooms
1 (chopped) onions
4 chicken breast
1 cup (coarsely chopped) Parsley
1 tablespoon Olive Oil
To Taste: Seasoning - Black Pepper and Salt

Procedure:
1. Preheat oven to 400 degrees F. Heat olive oil in a large skillet over medium heat. Press a tablespoon parsley onto sides of each breast. Season both sides with salt and pepper. Place breasts, skin side down, in skillet; cook until golden, about 8 minutes per side.

2. Remove chicken from skillet, and transfer to a roasting pan. Place roasting pan in oven. Roast until chicken cooks through, 15 to 20 minutes.

3. Meanwhile, return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet's bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar; cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat; stir in butter.

4. Remove chicken from oven. Place spinach on plates. Slice each breast into sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach, and serve.
~~~~~~
This recipe comes from RecipeMatcher.com They are home chefs that are just tired of buying groceries and still not knowing what to make. Their specialty is to find delicious recipes based on the groceries they have at home. Follow them on Twitter

Why watch food documentaries?

2012-01-08T19:53:00.000-05:00

By Tania Lopez

Why watch food documentaries? Well, that is a good question.

For the past several years I've watched several documentaries from religion, culture, taboo, american and international history but never food documentaries until...2011.

In May 2011 I was sent two complimentary invites through Twitter to watch the preview of Fork Over Knives in New York. While watching the movie I realized I don't know much about the American food industry. I go the supermarket, buy the ingredients, cook the food and eat it. Of course I select fresh but selecting fresh and organic food isn't enough. And what about fast food? Do we really know where that food is coming from? Do we know how they cook it? All those questions came to my mind during the movie some were answered and others were not. I wanted answers to those questions and that is when my curiousity for food documentaries began.

Food documentaries can be just about that FOOD history of food, making of food, buying food, processing food, food intake and more. There are so many of them, it is not easy to choose which ones won't allow me to drink three cups of Bustelo coffee just to keep me awake during the movie. I started to research a few. First I looked over their website, read their about page, watch the trailer and Youtube, read the Youtube comments, and Google for reviews. If one of the reviews sparked a question in me or was close to answering one of my previous questions, I knew I had to watch it.

Ok let me make this long story short and get to the point...

Here are MY TOP 6 FAVORITE FOOD DOCUMENTARIES

"With access to better information people invariably make better choices for their health..."
~Food Matters

1. Food, Inc
Website: http://www.foodincmovie.com/index.php
Food, Inc. exposes America's industrialized food system and its effect on our environment, health, economy and workers' rights.

2. Super Size Me
While examining the influence of the fast food industry, Morgan Spurlock personally explores the consequences on his health of a diet of solely McDonald's food for one month.
What surprised me the most about this movie was the part when a young kid was asked who is Jesus and who is Ronald McDonald. The answer will surprise you too.

3. King Corn
King Corn is a feature documentary about two friends, one acre of corn, and the subsidized crop that drives our fast-food nation. In King Corn, Ian Cheney and Curt Ellis, best friends from college on the east coast, move to the heartland to learn where their food comes from. With the help of friendly neighbors, genetically modified seeds, and powerful herbicides, they plant and grow a bumper crop of America's most-productive, most-subsidized grain on one acre of Iowa soil. But when they try to follow their pile of corn into the food system, what they find raises troubling questions about how we eat-and how we farm Written by King Corn

4. DIRT! The Movie
Website: http://www.dirtthemovie.org/
DIRT! The Movie--directed and produced by Bill Benenson and Gene Rosow--takes you inside the wonders of the soil. It tells the story of Earth's most valuable and underappreciated source of fertility--from its miraculous beginning to its crippling degradation.

5. Food Matters
Website: http://www.foodmatters.tv/
With nutritionally-depleted foods, chemical additives and our tendency to rely upon pharmaceutical drugs to treat what's wrong with our malnourished bodies, it's no wonder that modern society is getting sicker. Food Matters sets about uncovering the trillion dollar worldwide 'sickness industry' and gives people some scientifically verifiable solutions for overcoming illness naturally.

6. Food Stamped
Website: http://www.foodstamped.com/
Food Stamped is an informative and humorous documentary film following a couple as they attempt to eat a healthy, well-balanced diet on a food stamp budget. Through their adventures they consult with members of U.S. Congress, food justice organizations, nutrition experts, and people living on food stamps to take a deep look at America’s broken food system.

Comments appreciated...What is your favorite food documentary and why?

Wait, Faltan los Reyes!

2012-01-05T21:02:00.000-05:00

Los Reyes Magos...Dia de Reyes

resource ElBoricua.com

If you are Puerto Rican then you have to celebrate Los Reyes. After Christmas put a Reyes statue as a centerpiece on your dinning room table so the kids know - it's no over yet "faltan los Reyes."

Celebrate it Puerto Rican style, that is.... have the kids cut grass or greenery on January 5th and put it in a box under their bed. Put a small gift from Los Reyes in the box once they fall asleep - and don't forget to throw out the grass. Have a special and festive Día de Reyes meal that day. Take pictures of your children with their boxes. After dinner make it a tradition to sing a Reyes song

Los Reyes arrive before dawn on January 6th. For centuries Puerto Rican children have celebrated Los Reyes in the same manner as their grandparents did when they were children. January 6 is called Epiphany and is traditionally the day in which the Magi arrived bearing gifts for the Christ child. Even to this day in Hispanic countries throughout the world, January 6 is the day that children receive their Christmas gifts, in commemoration of the Magi's visit.

Víspera de Reyes

On La Víspera de Reyes (the Eve of Three Kings Day) Puerto Rican children cut grass to put in a shoe box under their bed for the camels to eat. Their "wish list" is placed on top of the grass. Grandparents, aunts, uncles and friends ask children to put a box under their bed too - just in case.

The Reyes only come if the child has been good all year and if the children are awake they bypass the house. On this night children sleep lightly listening for any strange noises, whispers, or maybe sounds of the camels' hooves, or any tale-tale signs of the Kings' arrival. Sometime during the night Los Reyes arrive and quietly leave their gifts for the children while their camels enjoy their snack.

In the morning the island is filled with the joy and the laughter of happy children enjoying their new bikes, skates, dolls, and other toys. It is a joyful day full of celebration. Later in the day a holiday dinner is prepared and friends and relatives join in the festivities. Relatives bring the children the boxes left under their beds now empty of grass but filled with gifts. What fun!

Click here to read more about the tradition and the 3 Kings...http://www.elboricua.com/losreyes.html

What is that on MyPlate vs. Healthy Eating Plate?

2012-01-04T13:13:00.000-05:00

A few months ago, I was interviewed about the U.S. Department of Agriculture's "MyPlate" brand new nutrition symbol for healthier eating. MyPlate is a new guide created for basic nutrition, which replaced the outdated and misguided food pyramid. What is really interesting is how the nutrition experts at Harvard School of Public Health (HSPH) in conjunction with colleagues at Harvard Health Publications unveiled their version of the basic nutrition symbol called "Healthy Eating Plate", a visual guide that provides a blueprint for eating a healthy meal. Finally a nutrition guide that points out the types of food our body needs to be healthy. They even add "Stay Active" to the the guide. Finally someone speaking my language.

Walter Willett, Professor of Epidemiology and Nutrition and chair of the Department of Nutrition at HSPH said “Unfortunately, like the earlier U.S. Department of Agriculture Pyramids, MyPlate mixes science with the influence of powerful agricultural interests, which is not the recipe for healthy eating. The Healthy Eating Plate is based on the best available scientific evidence and provides consumers with the information they need to make choices that can profoundly affect our health and well being.”

YOU be the judge. Which basic nutrition guide do you feel gives the best advice you need to eat healthy? Tell me what you think post your comment below

VS.

Raffle!! Support "Coqui the Chef's Project...Eat and Drink Healthy" and you could win Coqui the Chef's pilón!

Go to

http://coquithechef.com/donateandwin/

THE EASIEST HOLIDAY RECIPE IN THE WORLD

2011-12-26T14:24:00.000-05:00

Thanks to Lifemoves Health for the recipe "like" their page for great tips and advice about well-being and pre-natal care...http://www.facebook.com/lifemoveshealth

Read about their upcoming events and articles at http://conta.cc/u27LBO

When you think of the holidays, you think of delicious eats! But where can you find the time?
We recommend that you keep it simple, starting with the easiest holiday recipe in the world--Cinnamon tea!

Cinnamon Tea

Fill 1 ˝ quart pot or kettle with water
Add 1-3 cinnamon sticks
Bring to a boil and lower heat to simmer for another 10 minutes (watch that there is adequate water in the pot/kettle while simmering)
Pour into a cup and enjoy-it is naturally sweet!*

(*You can add any type of milk, though for its digestive benefits, drinking the tea without milk is best)

What else is there to cinnamon? Read on!

(*facts collected from this source)

-Several studies suggest that cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes.*

-In some studies, cinnamon has shown an amazing ability to stop medication-resistant yeast infections.*

-In a study published by researchers at the U.S. Department of Agriculture in Maryland, cinnamon reduced the proliferation of leukemia and lymphoma cancer cells.

It has an anti-clotting effect on the blood.*

-In a study at Copenhagen University, patients given half a teaspoon of cinnamon powder combined with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within one month.*

-From Wikipedia, it has shown to have anti-viral properties.

-Dr. Oz recommends it for anti-aging. Cinnamon - to decrease blood sugar levels and lower cholesterol.

And the countdown begins...

The hours for the Coqui the Chef Project are rapidly going down, soon the videos will no longer be visible online. Sad but true. We are now counting on you to help make the cooking show and community events possible. Let's combat diabetes and obesity together. Are you in? hurry we only have a less than 53 hours.

Check out our fund raiser project here: http://kck.st/t2SMw1

SPECIAL REWARD!!
Pledge $10 or more RIGHT NOW and get "Coqui the Chef's Holiday Menu Cookbook" (elec. format) as a complimentary gift delivered to email inbox right away!

Recipes like Beef Stew (Sancocho), Fried Plantains with Mango/Peach Lime Salsa (Tostones con Salsa de Mango/Melocotón y Limón), Stuffed Potato Balls (Papas Rellenas al Estilo Boricua), Octopus Salad (ensalada de pulpo), Passion Fruit Bread Pudding (budin de pan con parcha) and much more...

A Special Holiday Moment...

2011-12-20T11:06:00.000-05:00

A Special Holiday Moment...
Are you ready for some Holiday cooking? There's no better way to celebrate the holidays than cooking at home. Filling your home and kitchen with the sweet and enticing aromas of cinnamon, coconut, vanilla and baked cookies. What is even more fun being able to control the amount you put of sugar, salt, and other ingredients into your food and desserts. NOW, that is a great way to spend your holidays! Check out my holiday cookie recipe and start filling your home with delightful aromas.

Holiday Cookies with Fruit (kids cooking) Since the children will be home from school for the holidays, rather than trying to find a way to keep them occupied so you can cook, make them your assistants. You can ask each child to name the cookies after themselves. Encourage them to make a few changes to the standard recipe to personalize it as "theirs."

Holiday Cookies with Fruit

Ingredients:

1 stick of salted/unsalted butter
1 cup of regular sugar of your choice (click here to select a healthy/safe sugar)
1/2 cup brown sugar
1 teaspoon vanilla extract (clear one)
1 organic egg
3 cups of flour
Fruit/jelly of your choice: cranberry, strawberry, blueberry, mango, peach etc.

Procedure:

In a mixer, by hand or blender add butter, sugar, brown sugar, vanilla extract, egg blend well. Now add flour mixer little by little. Once done make medium balls and place them on the oven tray. With your thumb, press down making a small hole in the middle of the cookie dough or make slightly small holes with a straw and add the fruit/jelly. Place in the oven 350 degrees F until done.

Photos from the Holiday event with Coqui the Chef in Spanish Harlem. Special thanks to Fonseca Fotography and our 16 year old Photography intern Kassy for these wonderful photos that captured the moment.
Click here to see all the photos: http://www.facebook.com/media/set/?set=a.10150462022136037.378027.21844716036&type=3&l=e4640a89ed

Sadly Coqui the Project...Eat and Drink Healthy! is coming to an end only 8 days left and far away from reaching the fundraising goal. Plans for the cooking show and other community events will be put on hold for a while maybe a year or so until funding or sponsors are available again. 'Til then we hope you liked the video and all we accomplished in 2011.
If you haven't seen the video yet check it out today! Watch the video and bloopers here: http://kck.st/t2SMw1

Holiday Recipes: Coquito, Holiday Cookies and Arroz con Dulce

2011-11-29T14:35:00.000-05:00

Are you ready for some Holiday cooking? There's no better way to celebrate the holidays than cooking at home. Filling your home and kitchen with the sweet and enticing aromas of cinnamon, coconut, vanilla and baked cookies. What is even more fun being able to control the amount you put of sugar, salt, and other ingredients into your food and desserts. NOW, that is a great way to spend your holidays!
Check out my holiday recipes and start filling your home with delightful aromas.

Coquito Recipe Lite and Regular Version
Coquito is an eggnog-like beverage traditionally served in Puerto Rico during the holiday season, along with other holiday food.
Get the recipe here: http://bit.ly/iSXBu1

Puerto Rican Rice Pudding (Arroz con Dulce)
Rice puddings are found all over the world. The recipes vary within every single country. Puerto Rican Rice Pudding (Arroz con Dulce) is a typical dessert served during the holiday season in Puerto Rico combined with delicious food, great music and festive merry-making.

Get the recipe here: http://bit.ly/lmOiou

Holiday Cookies with Fruit (kids cooking)
Since the children will be home from school for the holidays, rather than trying to find a way to keep them occupied so you can cook, make them your assistants. You can ask each child to name the cookies after themselves. Encourage them to make a few changes to the standard recipe to personalize it as "theirs."

Get the recipe here: http://bit.ly/tTqsWB

A Hispanic kitchen needs...pilon and tostonera

2011-11-18T10:00:00.000-05:00

That was delicious!
There’s nothing more satisfying then to have someone utter the words, those sweet words, “that was delicious!” But soon after your applauding guests fade away, you realize you’re still staring into an empty pan. We always wonder if our next dish is going to be a disaster. Sometimes cooking a great meal can be as easy as having the right tools, ingredients and of course passion.

Being Puerto Rican, I have learned to appreciate our love affair with food. I can remember our kitchen and seeing my abuelita (grandma) going at it like some mad scientist. The smell of spices and herbs filled the lab as it slowly cooked for the base of her yellow fluffy rice. Her hands filled with spices and the sound of clinking pots, let me know that something magical was happening.

My favorite time was when we would go to the whole foods market. She always weighed the veggies and fruit with her hands and then smelled, squeezed, and stared at the texture for a long time. I honestly thought she was crazy and that we would never get out of the market, but then I noticed everyone was doing the same thing…then I thought, "that must be what makes the food so good.” As I got older, I realized that was the best way to pick them.

Now as an adult my friends and I tell jokes “You know you’re Puerto Rican when…..” well you know. It’s funny because it’s true. I might not have a wooden machete on the wall that says Puerto Rico on it, but I do have my pilón (mortar and pestle) and tostonera (wooden press for making fried plantains) . I could just imagine my family’s expression if I didn’t. When my grandma came over to my place for the first time, she went to the kitchen and asked if I bought the pilón. When I told her no, out came the wooden spoon and she hit me on the head with it. (For the record, my grandma is not abusive she just shows her tough love...the tough way.)

Oh, and don’t get me started on the herbs and spices! If the food didn’t have the fresh cilantro or spice, well...olvidate! (forget it!) I explain to grandma that I live in the city not in the country and I can’t grow my own herbs and spices. “Then buy this brand”, she would say to me. As long as I found the brand she recommended, I knew in my heart my meals would taste fantastic. I’ve always admired her sense of taste and love for freshness.

If you ever find yourself staring into an empty pan remember you can never go wrong if it’s fresh and from the heart. I’ve learned that the kitchen is a magical place where with the right ingredients, tools and a dash of love you just might surprise yourself.

Are you ready for some Good COOKING?

Get limited edition Coqui the Chef recipe card when you purchase Coqui the Chef's tostonera and pilón on his online store visit: http://coquithechef.com/merchandise.html

How to Wrap a Tortilla!

2011-08-28T15:50:00.000-04:00

Want your chicken tortilla to taste RICO? Then try Chicken Fajita Marinade from Summer Grilling with Coqui The Chef cookbook. You can purchase the cookbook on the Merchandise tab.

Special thanks to Steve Frankl The Tortilla Guy for bringing Coqui The Chef the best tortillas ever!! Check out his Facebook page and ask for tortilla samples! Tell him Coqui The Chef sent you.

The Tortilla Guy Facebook page: http://facebook.com/thetortillaguy

Yo canto Co-qui, co-qui, co-qui, qui, qui, qui!

2011-08-14T20:04:00.000-04:00

Sometimes we need a little something to remember our LOVE for the coqui. Enjoy!!

El co-qui, el co-qui a mi me encanta,

Es tan lindo el cantar del coqui,

Por las noches al ir a acostarme,

Me a-dor-me-ce can- tan - do a-si.

Co-qui, co-qui, co-qui, qui, qui, qui!

The co-qui, the co-qui so delights me.

With his song i need never count sheep.

Ev'ry night when i lie on my pillow,

Here's the singing that lulls me to sleep.

Co-qui, co-qui, co-qui, qui, qui, qui!

Sadly, three of the 16 species of the coquis in Puerto Rico are highly endangered. The web-footed Coqui, el Coquí Palmeado, and the Mottled Coqui, el Coquí Eneida, are classified as threatened in Puerto Rico. El Coquí Dorado is the most endangered of the three.

Read and print out this beautiful folktale about The Song of Coquí

Many, many years ago, when the earth was still covered with trees and green and flowering plants, and the animals lived together in peace, the islands of the Caribbean were ruled by la cotorra, the parrot, La Iguaca. Queen Iguaca was a wise and caring ruler, but she was saddened by what she saw in her native island of Puerto Rico. click here to read more...

How did that get on MyPlate?

2011-08-06T17:49:00.006-04:00

Coqui the Chef on "MyPlate" Interview by Lisandra Lamboy

Earlier this summer the USDA and our first lady Michelle Obama did away with our pyramid and released a brand spanking new nutrition symbol for healthier eating entitled myplate! I knew Coqui the Chef would have lots to say about this so I decided to go visit him in his little cacique.

Balancing Calories

Enjoy your food, but eat less.
Avoid over sized portions.

Foods to Increase

Make half your plate fruits and vegetables.
Make at least half your grains whole grains.
Switch to fat-free or low-fat (1%) milk.

Foods to Reduce

Compare sodium in foods like soup, bread, and frozen meals ― and choose the foods with lower numbers.
Drink water instead of sugary drinks.

courtesy of New York Post

Here is a sample of MyPlate entrée:
The old food pyramid is ancient! The New York Post asked Three chefs adapt their dishes to the new noshing rules

Eric Ripert, Lidia Bastianich, and Bill Telepan to create their ideal MyPlate entrée (the USDA's new icon designed to replace the food pyramid). Eric Ripert (of course) made barely-cooked salmon with ratatouille, instant black wild rice, and "strawberries with honey for dipping in a side of Greek yogurt."

LL: Hi Coquito! So what do you think about America’s new nutrition symbol and guidelines for healthier eating Coquito?

Coqui the Chef: Bueno, I definitely think it’s an improvement from what we had before:

I could never really tell how many fruits and vegetables I was supposed to eat by looking at the mypyramid symbol. The new symbol makes it muy claro that our meals and snacks should always include a fruit or a vegetable. Por ejemplo, you could add strawberries and bananas to yogurt, peppers and tomatoes to omelettes, have vegetable-based soups for lunch and prepare a salad every time you have dinner. Si quieres, you should visit www.fruitsandveggiesmatter.gov they have a calculator that tells you exactly how many fruits and vegetables your body needs a day to stay healthy.

LL: Thanks for letting me know about that calculator, I’m definitely going to try it when I get home! On to my next question, what do you think about the advice given about balancing calories and avoiding over sized portions?

Coqui the Chef: Si, si…this advice is definitely important. Think about the way our typical plate looks like, it is usually overflowing with white rice, beans and lots of meat like pollo o carne asada (chicken or roasted beef). We need to start thinking less is better, rather than more is better. I know people who get really upset when they don’t get a plate filled with food. They think that they aren’t getting enough for their money. But, unfortunately those huge portion sizes aren’t doing you any good since they are giving your body more calories than what it really needs. Remember, all the calories that your body doesn’t use up during the day gets stored in your body as fat, and fat as we all know is difficult to get rid of. I know it’s not easy to tell if you’re eating the right amount of food so if you need some help with that, just visit WebMD’s Portion Size Guide. Print it so that you can put it on your refrigerator and always have it handy.

LL: That’s a great guide to have; I’m definitely going to put that on my fridge. So for my last question, what do you think about their recommendation to limit sugary drinks and drink water instead? What should people who don’t like the taste of water drink?

Coqui the Chef: Sugary drinks are a big problem para nuestra gente! The NYC Department of Health states that “a 20-ounce bottle of soda can contain 16 ½ teaspoons of sugar,” which can add up to 250 calories extra a day to our diet. They also found that the number one consumers of sugary beverages live in the Bronx and are between 18-44 years old, so it is really important that we think twice before buying that soda at la bodega every day. Remember if you don’t like drinking water you need to stick to drinks that contain 25 calories or less for every 8 oz. serving. Visit the website for more recommendations from the NYC Department of Health and Mental Hygiene’s “Pouring on the Pounds” campaign

LL: Well thanks for your time Coquito, you sure have a lot great advice to share with us.

Coqui the Chef: De nada, any time you want to come chat just visitame! Cuidate! Coqui, coqui…

Latin Inspired Cupcakes

2011-07-30T21:24:00.001-04:00

Where can you find the most delicious, saboroso, mouth-watering cupcakes?

In "Brooklyn Cupcake Bakery" located at 335 Union Avenue (bet. Grand & Maujer), Brooklyn, NY 11211

They have a variety of flavors including coquito, flan de queso, guava con queso, tres leche and many more. In the bakery, you can sit, drink café, and eat your cupcake while looking at awesome Graffitti Artwork produced by the kids from the Paint Straight Program.

If you live in Brooklyn or in New York pass by and treat yourself to a cupcake, tell them Coqui The Chef sent you. My dream is that they name a cupcake after me "Coqui the Chef Cupcake" Hey you never know!

I love treats! Every now and then I like to treat myself but to control my appetite for treats and keep my body healthy...I created the "T Policy" which states "Treat your body to one treat only on days that have a T"

“To eat is a necessity–to eat intelligently is an art.” - La Rochefoucauld

Here are some of my favorites:


Guava Cupcake

Coquito Cupcake

Visit their Facebook page for 10% off coupon and much more...http://www.facebook.com/pages/Brooklyn-Cupcake/118507368193740?sk=wall

How to use your palate for a better diet...

2011-07-25T18:51:00.001-04:00

Every bite leaves a taste in our mouth, but what happens when we eat processed foods?

First let me introduce one of the tools you are equipped with your PALATE.

What is a palate and what does it do? It's located on the roof of your mouth in between the nasal cavity and the oral cavity (see diagram below)

A palate is a person's appreciation of taste. Developing the palate requires an ability to retain the information to memory. For example, when a family member/friend cooks a meal, what happens when you eat it? The taste triggers a memory.

diagram courtesy of Wikipedia

The Caribbean has become more Westernized as they are more exposed to fast foods exported from the United States. They have increasingly become prone to Western diseases. Remember when your grandparents talked about how they raised their own garden, chickens, cows etc... and used them in their meals. Remember the taste? Your palate does. Your body does too.

recaito from Puerto Rico

Ultimately, eating processed food can cost you money and your own health. There’s something special about cooking your own meals the benefits can led you to a healthier and happier life. Various food processing companies aren't interested in your health. They are running a business and their need to make money is stronger than worrying about what's inside the products they sell. Therefore, they make these products more sugary, salty and saturated with savory fat.

Most people suffer from high rates of diseases such as obesity, diabetes, cardiovascular disease and cancer.

Try to eat less processed food. Make dietary changes NOW!!

Make health-promoting and planet saving changes in what and how you eat!

Do you ever wonder how you change the world one bite at a time?

Quotes are often used on social networking sites, making people think, making people comment or like the status. Below are some quotes you can use to send a message to those you love and to those who just need to open their eyes.

Quotes:

Cooking Life Tip:"Pass down memories to your children, bring them to the kitchen and make a meal they'll remember, not only from their palate but also from their heart."

Cooking Life Tip: "Save your recipes, before it's too late. Ask your mom, dad, grandparents, etc... for their traditional family recipes then take a pen and paper, now start writing!"

"If it came from a plant, eat it; if it was made in a plant, don't" ~ Michael Pollan

"If you say grace, ask for food that will keep us, and the world healthy" ~Food, inc.

"You can change the food system. Buy from companies that treat workers, animals, and the environment with respect" ~Food, inc.

Coqui the Chef is building a success team...

2011-07-15T15:55:00.002-04:00

Hey everyone, Coqui the Chef located in New York, is building a success team!

Are you interested in starting up or enhancing your resume or portfolio?
AND want to support a great cause?

Then join US!!

By joining, you help Coqui The Chef spread the message about healthy eating and fun cooking with cooking demos for local communities, participation in health fairs/carnivals, visit to public schools, and much more. Be a part of a partnership that endeavors to break the cycle of unhealthy eating and processed foods. Processed food is a big contribution to our health problems but it also causes the gap in our connection with fresh ingredients: fruits, vegetables, meat, dairy, etc. We’ve forgotten the value of natural/organic food. We’ve stopped giving them the respect and love they deserve.

Since his latest appearances on TV and the news, the demand for Coqui the Chef has grown tremendously. Check them out here: http://bit.ly/oSm3Cc

Coqui the Chef is looking for volunteers and interns who are:

professional photographers to accompany him to promotional events,
videographers for his new video blog (YouTube Channel)
voice over actor for puppet cooking show (Bi-lingual Spanish and English)
cooking assistants for demos
certified nutritionists to help with website content and the development of Coqui the Chef's nutritional curriculum.
assistants/virtual assistant with copy writing experience

Please answer the questions on the form below and submit your resume and/or portfolio.

Subject: *
Full name *
E-mail Address: *
Website (if applicable)
Phone *
State *
Country *
Preferred contact method *	email phone
Why do you want to be a volunteer in our organization? *
How much time would you like to volunteer? *
What skills and qualifications do you have that will help you in this position? *
What kind of rewards do you need to stay motivated? *
How do you like to be recognized? *
What kind of people do you most enjoy working with? *
How do you feel about working with people different from yourself? What did you learn? *
Are you willing to attend orientation/training sessions to assist in your volunteer role? *	yes no
Describe one project/activity for which you had total responsibility from the beginning to the end. *
Do you have available transportation if needed? *	yes no
How comfortable do you feel speaking in front of a group? *	very comfortable somewhat comfortable not at all comfortable
What, in your opinion, makes a good listener? *
Attach your resume/portfolio:
Have a question?

Verification Code:
Enter Verification Code: *


* Required

Recipe: Tahitian Mango Ginger Soup

2011-06-24T19:57:00.001-04:00

Special recipe contribution from Dori Friedberg Certified Nutrition Coach

RECIPE: Tahitian Mango Ginger Soup

Coqui the Chef interviewed Dori and asked her...

What are the nutrition facts for mangos?
Mangos are a rich source of soluble fiber, vitamin C, magnesium, calcium, iron and beta carotene.

Are the mangos high on sugar bad for diabetics?
Mango can be safe for diabetics because the sugar in them, as well as other fruits, are low GI. This means they promote a gradual increase in blood sugar and not a spike. Fruit juices should be avoided because of the added sugar.

What are the health benefits mango provides? for example, do they lower risk of cardiovascular disease?
Mangos can help protect against cancer due to the high amount of antioxidants present. They can also help with digestion due to the enzymes they contain. They also lower cholesterol, prevent heart disease, and if the skin is applied directly to the face, they can help with acne.

Tahitian Mango Ginger Soup

by Dori Friedberg certified Nutrition Coach

Yields: 3 servings

Ingredients:

3 ripe mangoes, peeled and pitted (about 3 cups)
Juice of 1 orange, tangerine of tangelo (about 1/3 cup)
¼ cup purified water
2 tablespoons fresh lime juice
1 tablespoon raw honey
1 teaspoon gingerroot, peeled and minced
¼ teaspoon curry powder
¼ teaspoon sea salt
3 mint sprigs (optional for garnish)

Procedure:

Put the mango, orange juice, water, lime juice, honey, ginger, curry powder and salt in a blender. Blend on medium until very smooth and relatively thick, about 60 seconds. For the best flavor, chill the soup for at least 4 hours before serving. Garnish each bowl of soup with a mint sprig, if desired. Store in tightly sealed container in the fridge for up to 48 hours.

About Dori Friedberg, NE, BA, CMT is a certified Nutrition Coach who is passionate about helping people achieve their goals centered on healthy food choices. Dori has worked in the health and wellness industry since 1997 and is confident that her abilities can help her clients create lasting and positive change, promote consciousness and give them an overall sense of control, joy and confidence.
Dori studied nutrition at Bauman College of Holistic Nutrition and Culinary Arts and became a Certified Nutrition Educator in 2008. She also received her BA in Liberal Studies with an emphasis on Physical and Mental Health from California State University Fullerton in 2007. She received her Massage Therapy Certification in 1997 from the Touch Therapy Institute in Encino, CA. Integrating all 3 areas of study into a practice of individualized and supportive holistic care, Dori strives to be a team player for her clients and to teach them life lasting skills to achieve sustainable health and to be healthy examples for their loved ones and their community.
Dori is available for one-on-one nutrition coaching sessions, group classes, cooking/food demonstrations, personalized educational grocery shopping trips and kitchen pantry clean outs.
Visit her website: http://healingthrufood.com/

Read what the Press thinks about Coqui The Chef!

2011-06-03T19:44:00.004-04:00

Thank you for your support and donations.
Here's an update of Coqui The Chef adventures...

On May 13 Segundo Ruiz Belvis Center invited Coqui The Chef as guest of honor to celebrate the Segundo Ruiz Belvis 184th Birthday. Who is Segundo Ruiz Belvis?
Ruiz Belvis was born in Puerto Rico. He was a lawyer and abolitionist. In the 1800's he became involved with politics and took up the cause of abolitionism in the island.

See more photos...http://on.fb.me/jEcPMs

On May 22 Bx Week Food and Arts Festival was an amazing event! Coqui The Chef was a hit with adults and children.

See more photos...http://on.fb.me/j4TyNy

On May 29 Coqui The Chef helped young entrepreneurs from Starting Bloc promote their ideas for Recycling. We think they made a awesome impression on the judges. GO GREEN!!

Read what the Press thinks about Coqui The Chef!

NY Daily News Article: Coqui the Chef, frog mascot who will hop in Puerto Rican Day Parade, tells kids to eat right
read more...http://nydn.us/lvYNcV

Gothamist website: Bronx Woman Wears Frog Costume To Get Puerto Ricans To Eat Right
read more... http://bit.ly/mBpNgG

Zagat buzz: Want Your Kids To Eat Better? Send Them To the Giant Frog
read more...http://bit.ly/kevZ3C

When is your birthday?
When is your birthday? Will you share it with Coqui The Chef?

Comment your birthday on Facebook's Coqui The Chef Notes, just the month and day will do, DO NOT post year.
For example my birthday is: November 11

When your birthday comes up, Coqui The Chef will post a Happy Birthday to you on his Facebook/Twitter and mail you a birthday card!

Post it here: http://on.fb.me/kr2kjj

Donate & Win! Be eligible for Foodie Dad gifts.
It's simple just donate $5 or more, save your Paypal receipt and
the winner will be announced on June 13. Check out the cool gifts...http://bit.ly/gFX5IG

Food, Aprons, Cookbooks...Yeap, I'll be there!

2011-05-17T11:44:00.000-04:00

After the Bronx Week Parade, the fun continues on Mosholu Parkway with over 100 vendors; food from some of the borough’s most popular restaurants; artists and crafts people, courtesy of the Bronx Council on the Arts; and a live music concert throughout the day.

Come by Coqui The Chef's booth!

We'll have lots of goodies for you!

*taste "Salsa Tropical Appetizer"
*free Coqui The Chef tattoo
*purchase cookbooks
*T'shirts
*Aprons
and much more...
When: Sunday May 22, 2011
Time: Starts at 12pm
Where: MOSHOLU PKWY Reviewing Stand at Van Cortlandt Ave East

Coqui The Chef at The Bronx Puerto Rican Day Parade

2011-05-13T20:25:00.006-04:00

You can totally join us, because it's free!
Except for the flags.
Those you should bring, they aren't free. :)

The Bronx Puerto Rican Day Parade, Inc “La Borinqueña” is about to celebrate its 24^th year as the Bronx Largest Multi Ethnic Organization, and YOU are invited to JOIN US!

Come and see Coqui The Chef march in the parade!

WHERE: Grand Concourse from 176th Street to 167th Street.

WHEN: Sunday May 15^th 2011

TIME: Starts at 1pm

BRING: Puerto Rican flags, attire, love, and grandma. It'll be fun!

Come and Celebrate with us our music, culture, dance and our passion for life and food.

NOTE: Can't come or live far away? Watch the parade online LIVE at http://nitelineradio.com

Follow: http://twitter.com/bxprparade

Like: http://facebook.com/bxprparade

Celebrate MOM with a Sweet Poem! Celebra a tu MAMÁ con un Poema Dulce y Bello!

2011-04-28T15:06:00.007-04:00

Dear Friends,

Mother's Day is arriving and I still haven't had a chance to write a loving poem to my mom, would you help?

The poem can be short 100 words or less in English or Spanish and it doesn't have to be about my mom it can be about your mom too or a mother figure! Your poem will help inspire me. The person with the most inspirational and loving poem will be featured on my blog AND join me as my guest in this year National Puerto Rican Parade on June 12 in New York City. (parade details: http://bit.ly/jEtzJC) Travel arrangements for outside New York residents are not included.

Deadline is Saturday May 7, 2011 please include a photo of your mom or mother figure with the poem. Everyone can enter!
Submit your poem and photo here-->http://bit.ly/l23PAi

Below is a sample of a loving Spanish poem from Ali Rodriguez to her mom...

MADRECITA DEL ALMA QUERIDA
“Que en mi pecho yo llevo una flor, qué me importa el color que ya tenga, si es que al fin, tú eres Madre una flor”

¿Recuerdas mi vieja, cómo de pequeñitas solíamos cantar esa canción? Y ahora que tú te nos has ido por más de cinco años, cómo puedo decirte lo mucho que te extrañamos - Sí, todas nosotras - .tus hijas, tus nietas y nietos, biznietas y todos los que te queremos y respetamos a través de los años. Te extrañamos enormemente.

Gracias Mami, por tus visitas espirituales que al principio solían asustarme y ahora, casi no puedo esperar por tu presencia, por tus enseñanzas y sobretodo, por la sabiduría que has dejado atrás para que nosotras podamos aprender a través de tus ejemplos.

Gracias mi vieja. Sabes que te quiero mucho. Estas palabras, a través de mi pluma, van dedicadas a tí en nombre de tus tres hijas: Alejandra, Teresa y Luz María. Que Dios te bendiga mi Mami Linda, y que te mantenga en Su Gloria, ahora y siempre.

About Ali R. Rodriguez, Business Coach and Passionista Expert, http://VisionForSuccess.biz
_____________________________________________________________

Mis queridos amigos del alma,

Tengo un concurso fantástico para el Día de las Madres y como está por llegar, necesito su ayuda.

El concurso consiste de que me envien amorosos y lindos poemas dedicados a sus mamás. Yo aún no he tenido la oportunidad de escribir un poema de amor a la mía por lo tanto, les agradacería que escribieran un pequeño poema dedicado a sus mamás, para que ustedes sean mi inspiración y mi Musa.

El poema puede ser corto de 100 palabras o menos en Ingles o Español y puede ser de tu mamá también o de la persona que los crió, ya que existen tantas figuras maternales en nuestras vidas y sería amorosísimo que sean honradas en esa forma!

Y el premio del concurso es que la persona con el más lindo, amoroso, cariñoso poema y contenido de más inspiración, hará presencia en mi blog y se unirá a mí como mi invitado de este año a la Parada Puertoriqueña el 12 de Junio, 2011, en la ciudad de Nueva York, (detalles aqui http://bit.ly/jEtzJC) gastos de viajes fuera de Nueva York, no están incluidos.

Por favor, enviar una foto de su mamá o figura maternal con el poema antes del Sábado, 7 de Mayo, 2011. Todos pueden participar!
Incluye su poema y foto aqui--> http://bit.ly/l23PAi

~~~~~
Como un ejemplo, quiero que léan la amoroso poema escrito por Ali Rodriguez a su mamá...

Gracias a todos por su participación

That was delicious!

2011-03-05T22:34:00.002-05:00

There’s nothing more satisfying then to have someone utter the words, those sweet words, “that was delicious!” But soon after your applauding guests fade away, you realize you’re still staring into an empty pan. We always wonder if our next dish is going to be a disaster. Sometimes cooking a great meal can be as easy as having the right tools, ingredients and of course passion.

Being Puerto Rican, I have learned to appreciate our love affair with food. I can remember our kitchen and seeing my abuelita (grandma) going at it like some mad scientist. The smell of spices and herbs filled the lab as it slowly cooked for the base of her yellow fluffy rice. Her hands filled with spices and the sound of clinking pots, let me know that something magical was happening.

My favorite time was when we would go to the whole foods market. She always weighed the veggies and fruit with her hands and then smelled, squeezed, and stared at the texture for a long time. I honestly thought she was crazy and that we would never get out of the market, but then I noticed everyone was doing the same thing…then I thought, "that must be what makes the food so good.” As I got older, I realized that was the best way to pick them.

Now as an adult my friends and I tell jokes “You know you’re Puerto Rican when…..” well you know. It’s funny because it’s true. I might not have a wooden machete on the wall that says Puerto Rico on it, but I do have my pilón (mortar and pestle) and tostonera (wooden press for making fried plantains) . I could just imagine my family’s expression if I didn’t. When my grandma came over to my place for the first time, she went to the kitchen and asked if I bought the pilón. When I told her no, out came the wooden spoon and she hit me on the head with it. (For the record, my grandma is not abusive she just shows her tough love...the tough way.)

Oh, and don’t get me started on the herbs and spices! If the food didn’t have the fresh cilantro or spice, well...olvidate! (forget it!) I explain to grandma that I live in the city not in the country and I can’t grow my own herbs and spices. “Then buy this brand”, she would say to me. As long as I found the brand she recommended, I knew in my heart my meals would taste fantastic. I’ve always admired her sense of taste and love for freshness.

If you ever find yourself staring into an empty pan remember you can never go wrong if it’s fresh and from the heart. I’ve learned that the kitchen is a magical place where with the right ingredients, tools and a dash of love you just might surprise yourself.
Are you ready for some Good COOKING?

You can purchase Coqui the Chef's tostonera and pilón on his online store visit http://coquithechef.com/merchandise.html

Dulce de Leche Flan (Spanish Custard)

2011-02-22T14:32:00.008-05:00

Contribution from
Pastry Chef Susie Marrero
Click to visit Sweet Creations by Susie

6 Servings
Ingredients:
~Caramel:

1 cup sugar (substitute with organic brown sugar)
¼ cup water

~Flan:

5 Whole eggs
3 egg yolks
13 oz dulce de leche (Goya or Nestle La Lechera)
1 cup whole milk
1 cup heavy cream
1 teaspoon vanilla extract

Procedure:
1. Prepare the caramel, put 1 cup of sugar in a small pot with ¼ cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color. Don't overboil/burn.
2. Immediately pour an equal amount of the caramel into each dish or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the dishes in a large roasting pan and set aside.
3. Preheat the oven to 350° F.
4. In a medium bowl, using an electric mixer. Mix the eggs, egg yolks and 1 ½ tablespoon sugar for 2 to 3 minutes. Add the dulce de leche, heavy cream, whole milk and vanilla extract and mix for 1 more minute.
5. Carefully pour an equal amount of the flan mixture into the caramelized dishes in the roasting pan. Then add hot water to the roasting pan, until the water comes half way up the sides of the dishes.
6. Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.
7. Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.
8. To serve, carefully run a knife around the edge of the dish, cover with a serving plate, flip it over and gently remove the dish allowing the caramel run over the sides.
Enjoy with a tasita de cafe!
Tip: Garnish with your favorite fruit strawberry, mango, etc.

Tropical Island Meal

2011-01-17T18:05:00.002-05:00

Tropical Island meal with Coconut Rice, Grilled Cajun Chicken, Veggies and Avocado
Family Tip:
Bring a bit of summer to your living room with an indoor picnic. Spread a blanket on the floor and pretend you're somewhere warm and sunny while you enjoy your meal.

Ingredients for the coconut rice:

1 tablespoon of coconut oil
1 cup of white rice/brown rice
1/4 coconut milk (recommend Silk Pure Coconut Milk)
1 cup of water
1 pinch of salt
Tip: garnish with toasted coconut flakes

Procedure:
Rice: combine water, coconut milk, coconut oil add salt, bring to boil (medium heat) add the rice. Stir, reduce heat and cover. Cook for 12 to 20 minutes. Garnish with toasted coconut flakes and serve.
For toasted coconut flakes:
Turn oven to 325 degrees.
Lay the coconut flakes on a baking sheet, making sure they are in a single layer. Place the baking sheet into the oven for approximately 5 minutes. Check on the flakes periodically, in order to achieve the level of toasting you want.
Remove the flakes from the baking sheet, as the heat from the sheet will continue to toast the coconut

Grilled Cajun Chicken preparation

Ingredients:

1/2 tbsp of Cajun seasoning
1/2 tbsp of garlic powder
1/2 tbsp of dry oregano
1 tsp of paprika
2 to 3 sprig of thyme
2 to 3 sprig of rosemary
1/2 tsp of cayenne pepper
1 tsp of brown sugar
1/2 tbsp of fresh ground pepper
1 tbsp of salt (add it 1 minute before you grill the chicken)
1/2 tbsp of olive oil
4 chicken breast (butterfly cut)

Procedure
Mix all the ingredients together except for the salt. Marinate the chicken and keep in the refrigerator for 2 hours. Take out the chicken let it set to room temperature before grilling. Then add the salt and grill it until the chicken's breast internal temperature is 160 degrees.

Sauté Veggies

Ingredients

1 1/2 cups onion (sliced half moons)
1 clove garlic (crushed)
2 teaspoons olive oil
1 whole red pepper (sliced into strips)
1 whole yellow pepper (sliced into strips)

Saute onions and garlic in oil until semitransparent. Add peppers and saute for 1 minute and serve.

Two New Coquito Recipes

2010-12-26T13:46:00.005-05:00

Coquito Lite and Coquito Regular

(Puerto Rican Egg Nog)

Coquito Lite

from Coqui The Chef

Serves 10

Ingredients:

1 1/2 cup of Fresh Coconut Milk
1 13 oz can of coconut cream (Coco Lopez)
1 12 oz can of 2% low fat evaporated milk
2 eggs
2 egg yolks
1 cup of organic heavy cream
1 tsp ground cinnamon
1 tsp vanilla flavor
Bacardi Rum (optional)

Procedure:
Put the eggs and yolks in a blender jar. Blend at high speed until the eggs are pale yellow and light. Stop the blender, add the coconut milk, cream of coconut and evaporated milk on at a time. Blend for a minute then add the heavy cream, blend again for one minute. Serve Chilled.
Note: for rum pour desired amount...suggestion: taste, pour, then taste.
~~~~~~~~~~~~

Coquito Regular

contribution from Fan Mark Rodriguez

Makes 1 gallon

Ingredients:

6 12 oz cans of evaporated milk
3 13.5 oz cans of coconut milk
2 cans of sweetened condensed milk
1 13.5 oz can (COCO LOPEZ)
6 egg yolks
1 bottle of either pure or imitation vanilla
Captain Morgan Dark Spiced Rum (optional)
ground ginger
ground nutmeg
ground cloves
ground allspice

Procedure:
1. In a big bowl, begin by emptying the cans of evaporated milk, coconut milk, condensed milk.
2. Empty the bottle of vanilla. With a whisk beat the egg yolks in a separate bowl then add into the mixture.
3. With the same whisk begin stirring the mixture blending in all the ingredients until you see and feel the texture as smooth.
4. Taking the cup from the blender, use a soup ladle to begin filling the blender cup with the mixture.
5. Once the blender cup is two-thirds full, scoop up a tablespoon of the coconut cream and put in into the blender cup.
6. Taking each bottle of spice one at a time, slowly tap three pinches on top of the mixture.
7. Place the cover onto the cup, place it on the blender and press the blend option.
8. Leave it on for about 90 seconds in order for the mix to gel together with the coconut cream and spices.
9. Using a funnel, take the blender cup and pour the mix into a one gallon glass wine jug or empty milk container.
10. Using a measuring cup, pour one cup of spiced rum into the jug.
11. Place the cap and shake the jug or container in order for the ingredients to mix well.

CONTINUE STEPS 4 THROUGH 11 UNTIL THE JUG/CONTAINER IS FULL.
Note: Depending on your tastes you can add more rum to make it stronger.
If you plan to share it with others, I recommend getting a few empty liquor or wine bottles and then filling them for distribution.
Place in the refrigerator to chill then enjoy!

Puerto Rican Rice Pudding (Arroz con Dulce)

2010-12-19T18:56:00.000-05:00

Rice puddings are found all over the world.
The recipes vary within every single country. Puerto Rican Rice Pudding (Arroz con Dulce) is a typical dessert served during the holiday season in Puerto Rico combined with delicious food, great music and festive merry-making.

Servings 6-8

Ingredients:

3 cups of water
4 tablespoons of shredded sweetened coconut
1 teaspoon of Kosher salt
1 1 inch piece fresh ginger, peeled and sliced
2 cinnamon sticks
1 14 oz. can coconut milk
1/3 cup of raisins
1/2 cup of organic sugar
1 cup of short grain rice
1 cup of water
1 teaspoon of vanilla flavor
ground cinnamon for garnish

Procedure:
In a large saucepan, combine the 3 cups of water, salt, cinnamon sticks, ginger. Bring to a boil. Pour the liquid through a colander into a bowl; discard the spices.
Combine the spiced water with the coconut milk, 1 cup water and vanilla flavor in a large suacepan. Bring the liquid to a boil. Add all the remaining ingredients except the cinnamon.
Reduce heat, cover, and simmer for 20 minutes. Remove the lid from the pan, stir, and cook for 15 more minutes , or until the rice is cooked. (all the liquid should be absorbed) Pour onto a platter and sprikle with cinnamon.

Tip: to garnish add a cup of diced mango/peach and 2 cinnamon sticks. When serving use a martini glass.

Holiday Cookies with Fruit (kids cooking)

2010-12-05T14:56:00.002-05:00

Holiday Cookies with Fruit

contribution by Grandma Chef

Ingredients:

1 stick of salted/unsalted butter
1 cup of regular sugar of your choice (click here to select a healthy/safe sugar)
1/2 cup brown sugar
1 teaspoon vanilla extract (clear one)
1 organic egg
3 cups of flour
Fruit/jelly of your choice: cranberry, strawberry, blueberry, mango, peach etc.

Procedure:

Coqui The Chef Introduces Macrobiotics to Latinos

2010-11-11T19:20:00.009-05:00

Coqui The Chef introduced Macrobiotics to Latinos on his Facebook page when he invited Julie S. Ong, natural chef and author of The Everything® Guide to Macrobiotics to be a guest lecturer. With obesity, high blood pressure and diabetes on the rise among Latinos, introducing Macrobiotics living and eating can help many Latinos see, feel and taste food in a whole different way.

"Macrobiotics teaches us to connect with our bodies and food," explains Tania Lopez, creator of Coqui The Chef.

The international event was enthusiastically attended by participants in a Question and Answer forum. Topics included a wide range of health conditions: eating disorders, headaches, emotional heartaches, skin disease, etc. Attendees walked away with a basic knowledge of do's and don'ts of healthy eating and lifestyle.

“This event fulfilled our goal to introduce whole grains and vegetables into daily eating habits,” says Tania Lopez.

"I am pleased with the way the event turned out. Speaking to people from many different cultures who have health conditions has inspired me to use food in different ways for international cuisine" says Julie S. Ong

Macrobiotics is about using whole foods to bring body, mind, and spirit back to harmony. This back-to-nature way of eating boosts energy and strengthens the immune system through seasonal foods and cooking techniques.

Want to find out more?? Click here to receive a transcript of the event!

Have YOU purchased Coqui The Chef Mini eCookBook?? NO! :( Click here to order NOW!

To get a copy of Julie's Book at http://everythingmacrobiotics.com/book.html

Coqui The Chef

Recipes on Coqui the Chef's Radio Show

Recipe Cards Hold Culinary History

Recipe: Warm Chicken, Mushroom and Spinach Salad

Why watch food documentaries?

Wait, Faltan los Reyes!

What is that on MyPlate vs. Healthy Eating Plate?

THE EASIEST HOLIDAY RECIPE IN THE WORLD

A Special Holiday Moment...

Holiday Recipes: Coquito, Holiday Cookies and Arroz con Dulce

A Hispanic kitchen needs...pilon and tostonera

How to Wrap a Tortilla!

Yo canto Co-qui, co-qui, co-qui, qui, qui, qui!

How did that get on MyPlate?

Latin Inspired Cupcakes

How to use your palate for a better diet...

A palate is a person's appreciation of taste. Developing the palate requires an ability to retain the information to memory. For example, when a family member/friend cooks a meal, what happens when you eat it? The taste triggers a memory.

diagram courtesy of Wikipedia

recaito from Puerto Rico

Most people suffer from high rates of diseases such as obesity, diabetes, cardiovascular disease and cancer.

Try to eat less processed food. Make dietary changes NOW!!

Make health-promoting and planet saving changes in what and how you eat!

Do you ever wonder how you change the world one bite at a time?

Quotes are often used on social networking sites, making people think, making people comment or like the status. Below are some quotes you can use to send a message to those you love and to those who just need to open their eyes.

Quotes:

Cooking Life Tip:"Pass down memories to your children, bring them to the kitchen and make a meal they'll remember, not only from their palate but also from their heart."

Cooking Life Tip: "Save your recipes, before it's too late. Ask your mom, dad, grandparents, etc... for their traditional family recipes then take a pen and paper, now start writing!"

Coqui the Chef is building a success team...

Recipe: Tahitian Mango Ginger Soup

RECIPE: Tahitian Mango Ginger Soup

Tahitian Mango Ginger Soup

Read what the Press thinks about Coqui The Chef!

Food, Aprons, Cookbooks...Yeap, I'll be there!

Coqui The Chef at The Bronx Puerto Rican Day Parade

You can totally join us, because it's free! Except for the flags. Those you should bring, they aren't free. :)

Celebrate MOM with a Sweet Poem! Celebra a tu MAMÁ con un Poema Dulce y Bello!

That was delicious!

Dulce de Leche Flan (Spanish Custard)

Tropical Island Meal

Ingredients for the coconut rice:

Grilled Cajun Chicken preparation

Sauté Veggies

Two New Coquito Recipes

(Puerto Rican Egg Nog)

Coquito Lite

Coquito Regular

Puerto Rican Rice Pudding (Arroz con Dulce)

Holiday Cookies with Fruit (kids cooking)

Coqui The Chef Introduces Macrobiotics to Latinos

You can totally join us, because it's free!
Except for the flags.
Those you should bring, they aren't free. :)