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.

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)

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:

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.

Sautéed Broccoli Rabe

Broccoli was developed in Italy and is well established as one of the major anti-cancer foods. Over the past 20 years, numerous studies have concluded again and again that people who eat an abundance of broccoli have fewer cancers of the colon, breast, cervix, lungs, prostate, esophagus, larynx, and bladder. Broccoli contains indoles, which can help inactivate harmful estrogen that can promote the growth of tumors, sulforaphane, which stimulates cells to produce cancer-fighting enzymes, and beta-carotene, another cancer fighter.

Sautéed Broccoli Rabe

from Mike's Deli & Arthur Ave. Cafe

Makes 4 Servings

Ingredients:

• 1 pound broccoli rabe, tough stems trimmed away
• 2 to 3 tablespoons extra-virgin olive oil
• 4 to 5 garlic cloves
• Salt and pepper to taste

Directions:

Heat a large pot of water over high heat and prepare a large bowl of ice water for shocking.

Cut the broccoli rabe into 3-inch lengths. Blanch it in the boiling water for about 1 minute.  Remove and shock it for 1 minute in ice water to set the color. Remove and drain. In a medium sauté pan over medium heat, heat 1 tablespoon olive oil.  Sauté the garlic cloves until deep brown on all sides, being careful not to burn them, about 4 to 5 minutes.  Add the broccoli rabe to the pan.  Sauté for about 3 minutes.  Season with salt and pepper and serve drizzled with additional olive oil.

Recipe From "The Arthur Avenue Cookbook: Recipes and Memories from the Real Little Italy"

Arthur Avenue winds its way through the heart of the Bronx. Known to many as the "real Little Italy," the storied Arthur Avenue neighborhood has been home to a vibrant community of Italian-Americans for over a hundred years. Today, this area continues to thrive as visitors and residents stop to buy a fresh, crusty loaf of bread; to enjoy a meal at Mario's Restaurant; to dawdle for a while at Randazzo's raw bar on a warm summer afternoon; or to hear Mike's Deli owner Michele Greco belt out an aria from Rigoletto and spellbind his customers with tales of the Avenue's past.

About the Author:
Ann Volkwein is a food and lifestyle writer in New York City. Currently the features manager for AOL CityGuide, she holds a certificate from the Institute for Culinary Education and formerly worked as a culinary producer for the Food Network. She is a frequent contributor to Gotham magazine and a contributing editor for Explorers Journal. Her previous books include New York's 50 Best Places to Have Brunch and, coauthored with Luiz Ratto, The Healthy Table.

Buy the book here: http://www.amazon.com/Arthur-Avenue-Cookbook-Recipes-Memories/dp/0060567155

Roasted Autumn Vegetable Purée

Fall is here. The days are getting shorter, the nights are getting colder and it's the perfect time for some of these delicious fall comfort food.  

Roasted Autumn Vegetable Purée
Submitted By Natural Chef Julie S. Ong

Serves 6

Ingredients:

*1 small butternut squash 
*1-2 medium carrots 
*1-2 medium parsnips 
*1 small rutabaga 
*1 turnip 
*1 tablespoon safflower oil 
*1 teaspoon each fresh rosemary, thyme and/or sage (optional)
*2 cloves garlic, crushed (optional)
*water, as needed
*sweet white miso, to taste
*balsamic vinegar, to taste (optional)

Directions:

1. Preheat oven to 400° F. 
2. Cut vegetables into large pieces. 
3. Toss with oil, herbs, and garlic. 
4. Spread vegetables on baking dish in one layer. 
5. Cover and roast for 30 minutes. 
6. Uncover and bake another 15-20 minutes or until vegetables are tender.
7. Blend vegetables with enough water to achieve desired consistency. Place purée in a soup pot. Bring to boil, lower heat, and simmer 2 minutes. 
8. Season with sweet white miso, to taste. Garnish with balsamic vinegar.

About Julie S. Ong she is the Author of The Everything® Guide to Macrobiotics, she is a certified Natural Chef, Macrobiotic Counselor, and Spiritual Life Coach. A native of San Francisco, California, she received her B.A. in Psychology from the University of California, Berkeley. She is also a graduate of Bauman College, Holistic Nutrition and Culinary Arts in Berkeley, California, and a level four graduate of the Kushi Institute.

Visit her website: http://everythingmacrobiotics.com 

Chocolate covered Strawberries in June!

The full moon in June is considered "Strawberry MOON"
This name was universal to every Algonquin tribe.
However, in Europe they called it the Rose Moon. Also because the relatively short
season for harvesting strawberries comes each year during the month of June.

Vegan Chocolate Covered Strawberries

by Certified Natural Chef Julie S. Ong

Ingredients

• 6 ounces grain sweetened vegan chocolate or carob chips
• 20 strawberries with stems, washed and dried
• Optional: shredded coconut as garnish

Directions

Add vegan chocolate or carob chips into a medium heatproof bowl. Fill a medium saucepan with a couple inches of water and bring to boil over medium heat. Turn off heat. Put the bowl of chocolate or carob chips over the water to melt. Stir until smooth.

After chocolate or carob chips have melted, remove from heat. Line a sheet pan with unbleached parchment or waxed paper. Hold a strawberry by the stem, dip it into the melted chocolate or carob, lift and twist slightly, letting any excess drip back into the bowl. Lay strawberries on the parchment paper. Repeat with remaining strawberries until all are covered. Optional: Garnish with shredded coconut.

Allow chocolate or carob to cool, about 30 minutes.

~~~~~~~~~~~~~~~~
About Julie S. Ong she is the Author of The Everything® Guide to Macrobiotics, she is a certified Natural Chef, Macrobiotic Counselor, and Spiritual Life Coach. A native of San Francisco, California, she received her B.A. in Psychology from the University of California, Berkeley. She is also a graduate of Bauman College, Holistic Nutrition and Culinary Arts in Berkeley, California, and a level four graduate of the Kushi Institute.

Visit her website: http://everythingmacrobiotics.com

Romaine Summer Salad with Grilled Cajun Chicken

Summer is here and the time is right to eat Salad. The Summer heat can drive anyone nuts in the kitchen so why not have a simple refreshing meal. You'll love Coqui The Chef's new recipe. 


Try it out today!!

History:
According to Wikipedia, the United States popularized salads in the late 19th century and other regions of the world adopted them throughout the second half of the 20th century. Interesting, eh?


Romaine Summer Salad with Grilled Cajun
Chicken

Salad preparation:

Ingredients

• 1 bag of Romaine lettuce or a head of Romaine lettuce
• 2 carrots (julienne)
• 10 radishes (thin sliced)
• 2 apples (preferably Granny Smith)
• 10-15 dates cut in small pieces
• 3 lemons 
• 2 tbsp olive oil
• 1 hand full of toasted walnut cut into small pieces
• some croutons

Procedure

Mix the lettuce, carrots, radishes, apples, dates, salt and pepper together. Then cut and squeeze the lemons (adding lemon juice), add olive oil and mix. Top the salad with toasted walnuts and croutons.

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.

Coqui The Chef at the Puerto Rican Parade

Coqui The Chef wants to thank all the wonderful fans who stopped by to take pics with me and helped me enjoy the Puerto Rican Day Parade June 13, 2010

Get exclusive photos and videos at http://facebook.com/coquithechef

Favorite Dip: Hummus

Hummus Recipe
Submitted by Tara Mullen


Ingredients:

• 15 oz can of chick peas
• 2 tbsp lemon juice
• 1 clove crushed garlic
• salt and pepper to taste
• olive oil
• dash of paprika
• crackers and veggies for dipping

Directions:


Drain the water off the chick peas and reserve for later. Place chick peas, lemon juice, garlic, salt & pepper, olive oil & paprika in a food processor and blend. Slowly add some of the water from the chick peas and blend until the mixture is smooth but still thick. Refrigerate for about 30 minutes then enjoy with crackers & veggies. Keeps well in the fridge.


Tara Mullen - Life Purpose Coach, serving as a guide for individuals who want to explore a life of inspired purpose. Visit her website: http://inspiredjourney.net

New Recipe: Tuna Pasta Salad

Tuna Pasta Salad
Courtesy of KeyFood Recipes


Makes 6 servings


1lb. pasta
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/2 tsp. salt
1/2 tsp. black pepper
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 cup frozen corn, thawed
1 cup mushrooms, sliced
1 cup frozen peas, thawed
1/2 cup red onion, chopped
2 6-oz cans tuna, drained and flaked


Cook pasta according to package directions. Reserve 1/2 cup of the pasta cooking water. Drain pasta and return to pot.


In a small bowl, combine reserved pasta water, olive oil, lemon juice, salt and pepper; mix well.


In large bowl, combine both bell peppers, corn, mushrooms, peas, red onion, tuna and cooked pasta.  Add oil mixture and toss gently before serving.

Oh, Where's Coqui The Chef?

We listed the clues he left in his home:

• A dead fly (yuck!)
• A cooked meal (yum!)
• His apron and chef’s suit(Oh my gosh, he’s naked!)
• Unfinished cookbook (Where will he write his recipes?)
• Unwashed dishes (lazy!)
• His favorite movie “Ratatouille” (Has he gone to Paris?)
• His favorite book “How to find the right female frog in 7 days”
• Has he run off to get married?

His kitchen utensils are under interrogation but they won’t talk. We miss him so much. Please help us solve the mystery. The Puerto Rican Parade is on Sunday June 13, 2010 and he hasn’t even practiced his latest melody yet.

CHICKEN SPINACH PARMESAN

INGREDIENTS.-

• 1 Tbsp olive oil
• 1 Boneless skinless chicken breast
• 1 Tbsp italian seasoned bread crumbs
• 1 Teaspoon grated parmesan cheese
• 2 Clove of garlic, crushed
• 1/4 Cup of marinara sauce
• 3 Handfuls baby spinach

PROCEDURE.-

Heat the oil in a nonstick pan over medium heat. As the oil is heating cut the chicken breast into 3 slices, then code it with bread crumb, cheese, salt and pepper to taste, pressing so the bread crumbs stick. Place chicken in the pan with the garlic and saute for 2 to 3 minutes on both sides.

Then in another fry pan saute the spinach with a little bit of olive oil and 1 clove of garlic until they are soft and tender.

For serving top with marinara sauce and flash it in the oven for 1 minute or so, take it out of the oven and plate it with more marinara sauce and spinach.

SAUTEED SHRIMP, SMOKED POTATO CREAM PUREE AND CRUSTACEAN SAUCE

FOR THE SHRIMP

• 20 Shrimps or about (1lb)
• 5 Cloves of garlic minced
• 5 Sprigs of thyme
• Salt and Pepper
• Vegetable or Canola oil

FOR THE POTATO CREAM PUREE

• 10 Yukon potatoes large size
• 70 Gr Shallots, emince ( minced )
• 1 Tsp of butter
• 4 Oz White wine
• 2 Oz Brandy
  
• 5 Gr Tarragon
• 5 Gr Thyme
• 5 Gr Rosemary
• 1 L Chicken stock
  
• 250 Gr Creme Fraiche
• Smoked Powder, to taste

FOR THE CRUSTACEAN SAUCE

• 1 Shallot emincer ( diced )
• 4 Oz White wine
• 1 Tsp of butter
• 2 Oz Brandy
• 2 Cups of crustacean broth
• Salt and Pepper

SHRIMP PROCEDURE:

1. Heat a pan with the oil, once is ready and hot add the sprigs of thyme, garlic and the shrimps and sauteed them until they have a pink or red color, once they are ready set aside for serving.

POTATO CREAM PUREE PROCEDURE:

1. Peel and cut potatoes in quarters or even a little smaller.
2. Sweat shallot in the butter, without obtaining any color and sweat them until they are translucent. Once they are ready FLAMBEE with brandy ( and remember if you are flambeing take the pan out of the burner, and then pour the brandy, and then put back again over the burner BECAREFUL ). Flambee until the flames are gone or for about 1 minute.
3. Then deglaze with wine and reduce by two - thirds.
4. Add potatoes, tarragon sprig, thyme, rosemary and chicken stock. Cook until potatoes are soft and tender.
5. Strain the potatoes, reserve the liquid, and remove the herbs. Put the potatoes in a blender, add the creme fraiche and some of the reserve liquid until the consistency is smooth or as you desire.
6. Season with salt, pepper, and add the smoked powder to taste.

CRUSTACEAN SAUCE PROCEDURE:

• Sweat the shallots in butter.
• Flambee with brandy until flame are gone or for about 1 minute.
  
• Deglaze with the white whine and reduce by two - thirds.
• Add the crustacean broth and let it reduce until neopant consistency.
• Season with salt and pepper to taste.

NEOPANT CONSISTENCY: is a stage of any liquid where the consistency is check with the back of the spoon and you can draw a line and stay.

Yam for Your Tummy!

According to About.com, the Yam is slowly becoming more common in US markets, the yam is a popular vegetable in Latin American and Caribbean markets, with over 150 varieties available worldwide.

The word yam comes from African words njam, nyami, or djambi, meaning "to eat," and was first recorded in America in 1676.

In the Carribbean Yams are called Batata.

Sauteed Yams with Ginger and Lime
By Clean Food, Terry Walters

Healthy spring recipe

Serves 6

INGREDIENTS:

2 Tsp extra virgin olive oil
2 Tsp grated fresh ginger
1 Red onion, minced
2 Lg yams or sweet potatoes, peeled and shredded
3 Tsp lime juice
1 Teaspoon ground nutmeg
Sea salt and freshly ground pepper

PROCEDURE:

In large sauce pan over medium heat, saute ginger and onion in olive oil until soft ( about 5 minutes ). Add shredded yams and lime juice, and increase heat to medium-high. Stir continuously and saute 5 - 7 minutes or until yams start to soften. Season with nutmeg, and salt and pepper to taste. Cook 2 - 3 minutes longer. Remove from heat and serve.

Easy Salmon Recipe

Grilled Salmon with Vegetables Couscous and Artichoke Vinaigrette

By The Athlete's Palate Cook Book

Makes 4 servings

Vinaigrette:
6 Baby artichokes, cooked, or substitute with artichokes jarred in olive oil
1/4 Cup white wine vinegar
1 Shallot, sliced
1 tsp Dijon mustard
3/4 Cup extra virgin olive oil
1 tsp Chopped fresh tarragon

Place the artichokes, vinegar, shallot, mustard, olive oil, and tarragon in a blender and blend until emulsified. Warn over a low flame in a pot.

Couscous:
1/2 Medium tomato, diced
1/4 Cup chopped and cooked fresh asparagus
1/4 Cup fresh peas, blanched
1/2 Cup cooked couscous
2 Tsp extra virgin olive oil
2 Tsp fresh lemon juice
2 Tsp sliced basil
2 Tsp diced fresh chives

Toss the tomato, asparagus, peas, green beans, couscous, oil, lemon juice, basil, and chives well. Set aside.

Fish:
4 Salmon fillet, skin removed

Season the salmon with salt and pepper and sear on a grill pan for 2 minutes on each side, or until the fish opaque.

Divide the couscous mixture among 4 plates and drizzle with the warm vinaigrette (about 2 tablespoons per fillet. You will have leftover vinaigrette).

The Perfect Afternoon Cake

Chamomile and Almond Souffle Cake Recipe
by Mandy Aftel and Daniel Patterson

Servings 6 TO 8

INGREDIENTS:

1/4 Cup sliced almonds
2 oz. unsalted butter, melted, plus additional for buttering pan
Flour, for flouring pan

8 bags chamomile tea

6 oz. whole blanched almonds
6 oz. sugar, plus bit more for serving plate
Salt
4 lg. eggs, 1 separated
Zest of 1 lemon, finely chopped
1 oz. cornstarch
1/4 tsp. baking powder
Confectioners' sugar, for dusting

PROCEDURE

Preheat the oven to 300 degrees. Toast the sliced almonds for 15 minutes, stirring occasionally. Cool. Butter and flour a 9 in. cake pan. Sprinkle the toasted almonds on the bottom of the pan. Turn up the oven to 320 degrees.

Remove the chamomile tea from the bags. In a food processor, process the whole blanched almonds, sugar, a pinch of salt, and chamomile into a paste. This will take several minutes. If the mixture is dry, add 1 egg white to form a paste. Otherwise, add the white at the very end of the processing and combine.

Transfer the almond pasteto a mixer fitted with the paddle attachment. Add 1 yolk and 1 egg and beat on low for 1 minute. Add another egg and beat for another minute. Add the last egg and the lemon zest and beat for beat for about 5 more minutes, or until the mixture is light in color and increased in volume.

With a rubber spatula, fold in the cornstarch and baking powder until mostly combined. Use as few strokes as possible. Add the melted butter and fold in until just combined. If you overmix the batter, it will knock out the incorporated air.

Pour the batter a little more than halfeay up the sides of the prepared cake pan. Bake at 320 degrees for about 40 minutes, or until the top is just set. Because the cake is so tender, it will feel soft to the touch even when fully cooked.

Remove the cake from the oven and let it stand for 3 minutes. Sprinkle a plate generously with sugar and then turn the cake out onto the plate (because the cake is flourles, without the sugar it will stick to the plate. Cool fully, then cover until ready to serve. Dust with the confectioners' sugar, slice, and serve.