The Art of Cubish Cooking

For me cooking has always had special meaning however as I've gotten older I've found that there are only a few foods that I truly enjoy cooking. These foods typically have special meaning and tie me to my roots.

Don't get me wrong, I love trying new recipes, trying to replicate dishes I've tried, and different places around town but my life doesn't revolve around food nor do I want to spend all day in the kitchen. Nor do I want to wash the pots, pans, and accoutrement that follow.

 I'm also incredibly lucky to have a husband who loves to cook so I don't have to and even though we don't always like the same things I so appreciate him and how hard he tries. I honestly believed that I wasn't a picky eater until I met my husband lol. All in all though I think our palates balance each other's well and there are always my three favorite words: Let's Eat Out. 

However when I do cook here are some of my favorite things to make:

1) Frijoles negros and arroz blanco (Black Beans and White Rice)

2) Ceviche

3) Maduros and Tostones

4) Maria Bonita soup

5) Shrimp burgers

6) Yuca con mojo (now that I have the recipe right)

7) Scrambled eggs with smoked salmon

8) Matzo ball soup

9) Turkey Chili (I blame my mom for this obsession ;) )

10) Pretty much anything that involves lime and avocado

If you notice, there is absolutely no baking involved in any of my favorites. That is because I am not a baker. My husband, however is. He makes beautiful challah loaves and rolls, cheesecakes, cakes, cookies, and other lovely leavened treats. It's not that I don't appreciate them I just feel too restricted. I love the freedom of the math of cooking, ie: adding, subtracting, substituting, and measuring by taste and texture. I also can devote more time to the other requirements of my cooking method. Here are the requirements to having a deliciously cooked Cuban meal.

1) All necessary ingredients. You can only imagine how many times I've had to make substitutions because I realized that I  was out of something at the last minute.

2) Cuban/Salsa/Latin music which must be played Loudly!

3) Dancing, lots of dancing. So much that I joke that my kitchen is made for dancing...and cooking

4) Can do attitude and fun!

Believe me what the promise in Simply Irresistible is true. Whatever you are feeling when you're cooking completely goes into the food, good or bad, so make it a delicious and happy memory. Whatever you do or make do it well and remember to pay homage to your creativity or like me, your raíces, or roots.

Growing up we ate a relatively Latin/Mediterranean/Middle Eastern American diet. This included a lot of chicken, fish, seafood, beans, rice, vegetables, and occasional beef and pastas. That's not to say that I didn't have traditional American food it's just not the first thing that I'd reach for. For my family the meal wasn't necessarily about the food but instead what many cultures call the Sobremesa.

Sobremesa in our family happened often times on Friday nights when my brother and I weren't busy with friends, BBYO, school, etc or our weekly Saturday or Sunday night dinners with our abuelos and the rest of our immediate family. When stayed in chances are Alle would make Arroz con pollo, Maduros or arroz con frijoles negros with quimbombó (okra) or berenjena (eggplant), and end with un cafecito or Cafe con Leche (because there is always time for un Cafecito). If we went out we'd go to one of abuelo's favorite restaurants, usually somewhere Chinese, Italian, Turkish, American, or somewhere he could get a good cup of soup. I never made plans that night unless I wanted to go out later because we were usually out with our family until at least 10pm.  

Looking back those were some of the best meals that I had ever had and I would give anything to sit in between my abuelos at a meal again. It is my firm belief that because of family traditions like this I always wanted to ensure that I had a place in my home wherever I lived to carry on this beautiful custom. We've already had some wonderful sobremesas of our own with our friends and family here and I look forward to many more to come.

I'll leave with a few cute quotes/images that I've found along the way.

What do you with two extra ripe bananas?? Add chocolate chips, of course!

So, in our quasi-cleaning spree the hubs reminded me that we have two perfectly ripe bananas crying out to be eaten. What do you do with two extra ripe bananas? Why make delicious Chocolate banana bread muffins, of course! And that's exactly what we did...and they were delish!!! Want the recipe?? You're welcome!

via http://theopenoven.blogspot.com/2012/07/chocolate-chip-banana-muffins.html

Chocolate Chip Banana Muffins

Dear loyal readers, have you noticed the change in my current status under my Who's Cooking tab? I am no longer unemployed, but slightly employed! What do I mean by being slightly employed, you ask? It means that I no longer have the luxury (or curse) of waking up at noon but that I work for my mother and her sister. Last Monday, the Ateneo School of Medicine finally relaunched Home Flavours to serve students and yes, that is where I work. Ish. I help around in preparing and serving the food, and when lunch is over, I go home and bake sweets to serve for the next day. 

Remember my Oreo Cupcakes, by the way? The students gobbled them up, ordering 2 at a time with their meals. They were a hit! So for tomorrow, I have a new treat for them: Chocolate Chip Banana Muffins. They like bananas a lot, and they also requested for desserts and snacks they can carry out and eat in class, seems like a good idea to indulge them.

Chocolate Chip Banana Muffins

1/2 cup butter, melted

3-4 bananas, mashed

4 eggs

1 1/2 cups all purpose flour

1/2 cup brown sugar

1/4 cup caster sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp vanilla

chocolate chips

makes 12 muffins

Peel bananas and place them in a large bowl. Mash.

Beat in the eggs, melted butter and vanilla.

Add the flour, sugars, baking powder, baking soda and salt with the banana mixture and beat until smooth.

Fold in as many chocolate chips as your heart desires or your diet allows. I didn't put a lot in the batter because I'll also put some on top of the muffins.

Line your muffin tins with muffin liners and fill them with batter until the rim. You'll want them to mushroom on top when they're done. Sprinkle more chocolate chips on top if you want (I did).

Bake at a preheated oven at 350 degrees for 25 minutes or until the muffin tops are golden brown. Wait about 2 to 3 minutes before transferring to a tray to cool, so that the muffin tops avoid sticking to the tin.

I'd like to think that these muffins are healthier than other banana muffins out there, in spite of the chocolate chips present. I don't use banana extract because that crap is evil, only fresh, ripe bananas. Also, I tried putting less sugar in them, letting the natural sweetness of the bananas and chocolate chips do their magic.

Valentimes Day with the Krugels

Since this was our first Valentimes, yes I know, it's spelled wrong :), as a married couple I decided to take some well deserved flex time off and cook dinner for the hubby. Since I've been working so many late nights lately and we've been watching our girlish figures I haven't made authentic Cuban food for him. So...no time like the present.

The original plan was to have:

Frijoles Negros con Arroz Blanco (Black beans with white rice)

Pollo al Mojo de Ajo (Chicken in a garlicy citrus sauce)

Fried Bananas courtesy of my friends at Goya

Salad with mixed greens, goat cheese, balsamic dressing, and homemade croutons

And, if I could pull it off in time, Yucca

Unfortunately because neither the HEB or Kroger near our house had Yucca or any semblance of Goya products we ate, a delicious salad, followed by black beans and rice, and semi-decent chicken al mojo.



All in all, it was a great night and we event picked up some beautiful dormant roses for our yard. If all goes to plan we will be enjoying these beautiful babies in our backyard this summer or possibly fall.

Peace roses

Oregold roses



This is what happens when I don't want to spend $5 on puppy ice cream...

So as many of you know I have a penchant for pampering my pup and I have found a great recipe for "Frosty Paws"! For those of you unfamiliar with "Frosty Paws" here's more about this great product, http://www.nestleusa.com/en/Brands/Ice-Cream/Frosty-Paws.

"Frosty Paws" typically run around $5 a pop and only have 4 per container. With as many treats as Manny goes through we used to only buy them for special occasions, however now with this new recipe, he can have them all of the time!!

*Side note, I used a blender and ice cube trays because well...it was easier....

Manny tested and approved!

Step 1

Find two hungry puppies (or kitties, ferrets, hedgehogs, etc. who love store bought Frosty Paws) after a long day in the pool. Pictured here.

Step 2

Assemble all your ingredients. I like doubling the batch.

2 lb – 32 oz container of plain yogurt
Peanut Butter
Honey
1-2 Ripe bananas
Plastic containers
Spatula, masher and small ladle
Love

Step 3

Take 1-2 peeled, ripened bananas and put them in mixing bowl and mash ‘em. Mash ‘em hard. Mash ‘em good.

Step 4

Empty entire container of yogurt into bowl. You can use any kind of plain yogurt. I would not use non-fat unless Fido needs has some serious love handles, but you’re his master.

Step 5

Squeeze some honey on top. I would say around 2-4 tblsp – but I like to “feel” the measurements. I’m kind of rebellious that way.

Step 6

Add the peanut butter.  You can use as little as 1/4 cup to 1/2 cup. I even use a little bit more sometimes. Once again, I “felt” this one up. I use this creamy PB because we go through PB in our home like it was, well PB. The dogs love this kind. Feel free to use all-natural, organic or whatever. Be careful using chunky if you have small nugget dogs like Chee-waw-was. Do not need Pepe being rushed to the vet for choking on peanut chunks.

Step 7

When you have all these together, mix it really well so everything is combined.

Step 8

It should look like this. I am sure you women who have babies know of this particular substance.

Step 9

WHOOPS! Don’t forget the LOVE!!! This is mandatory ’cause love makes it all happen. 

Step 10

Start ladling into little containers. If you have smaller dogs, I suggest filling up ice cube trays. They are perfect for small dog treats and you can give them 1 or 2. What I like about these containers is that if they do not want the rest, you can put the lid on and back to the freezer you go!

Step 11

After they are filled, bang them lightly on table to settle and wipe off any messes around rim.

Step 12

Pop the lids on!

Step 13

Put in freezer next to edamame and Reese’s. Breakfast of Champions.

If you have done this correctly, then you will no doubt have happy doggies!

Enjoy and I hope you all found this helpful!

Shrimp Burgers? Say What?

So, as many of you know, I currently have a love-hate relationship with Pinterest. For those of you not aware of its power, it has the charm of the Lotus Eaters in it's ability to entertain and inspire while taking up colossal amounts of lost time. However, Pinterest and my new favorite blog, introduced me to a recipe that has completely blown me away and will, not surprisingly, take over your taste buds...

Forewarning, I know that the words shrimp and burger don't necessarily sound like they go well together, but once you try these babies, you'll agree that they're a match made in heaven.

Ok!  To start off, whisk together the mayo (the recipe calls for light, but I just used regular), green onions, parsley, lemon zest, salt, pepper, and garlic.

Process a slice or two of whole wheat bread in the food processor to form crumbs.  You’ll need 3/4 cup of crumbs, but the number of slices needed to produce this amount will vary depending on the type of bread you use.  You could use white bread to make your crumbs too. Instead, I stumbled upon this delicious gem while shopping at the HEB. Same effect, twice the flavor!

Next process the shrimp until there’s a mixture of finely chopped pieces and larger chunks. Be careful and don't pulse them too much or they'll turn to mush.

Gently fold the bread crumbs and shrimp into the mayo mixture.

Gently form the mixture into patties. You may want to make them a little on the thin side so they don't fall apart or burn too easily. 

Cover the patties and refrigerate them for 30 minutes.  I ended up leaving them in for closer to 45, so they were more firm and easier to handle. 

A nonstick skillet is really useful for this recipe.  You can use a regular skillet, but you’ll need more oil or butter, and your burgers might stick even then. I used olive oil and added a small amount just to cover the bottom of the pan and to make sure that they didn't stick too much. 

Gently place the shrimp patties into the pan and cook for about 3-5 minutes on each side.  The cooking time will depend on how thick your patties are, of course.

Serve as-is, with lemon wedges on the side, or on buns with lettuce, tomato, and tartar sauce. I used homemade herb mayo (basil, italian seasoning, dill, parsley, and mayo)

Shrimp Burgers

Serves 4
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper
1 tsp chopped garlic
2 teaspoons olive oil
Lemon wedges (for serving)
1/2 cup of Goya Breadcrumbs
1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined 
3 tablespoons light mayonnaise
2 scallions, sliced thin

1. Add the shrimp to the food processor, pulse the shrimp until there is an even mix of finely minced and coarsely chopped pieces, about 7 pulses.

2. Whisk the mayonnaise, scallions, parsley, lemon zest, salt, pepper, and garlic together in a large bowl until uniform. Gently fold into the processed shrimp and breadcrumbs until just combined.

3. Scrape the shrimp mixture onto a small baking sheet, divide it into 4 equal portions, and loosely pack each into a 1 inch-thick patty. Cover with plastic wrap and refrigerate for 30-45 minutes.

4. Heat the oil in a 12 inch nonstick skillet over medium-high heat until shimmering. Gently place the shrimp patties into the pan and cook for about 3-5 minutes on each side.  The cooking time will depend on how thick your patties are, of course.

5. When plated, gently squeeze lemon on all patties and serve on a toasted wheat bun. Then enjoy it with someone you love :)

Crushworthy cooking: Chocolate covered bananas

Unless you live under a rock or don't have a TV you have to have heard about this ridiculous heat wave that has taken over. While I'm a beach baby and love to play in the water and sun, I'm also very well aware of my half Polaca skin, thanks to my dad's side of the family, and it's unfondness of all things hot (at least related to the temperature). With all of this, I've been searching for cool summer snacks that won't break the bank or my weight watchers points, so thanks to my guilty pleasure Pinterest, I've discovered my new go to snack. Drum roll please...

Milk Chocolate Covered Banana Bites

Here we go…

The ingredients:  Chocolate Candy melts (or Chocolate Chips), a Banana, Plate covered in wax paper.

Slice banana into even slices, unlike I did here.  Again, do as I say, not as I do.  Kidding. Although I wouldn’t slice them too thin or they’ll break during the Chocolate covering process.

Melt Chocolate Candy Melts according to package directions.  Usually you nuke them for 30 seconds, then stir, then another 30 seconds.  If using Chocolate Chips, melt in a saucepan in medium low, stirring often.

Melted Chocolate should look like this.  I usually add a tablespoon or so of Crisco to thin the Chocolate a bit for easier coverage. I added a little non fat milk to mine

Place one sliced banana at a time into the melted Chocolate.

Use a spoon to pour the Chocolate on the banana slice, then gently stir around to cover entirely.

Lift out the banana slice.

Shake or tap off the excess Chocolate.  It’s OK, you can eat it left over Chocolate later!  :)

Place in refrigerator for 30 minutes or more or until set. (I put mine in the freezer)

Voila!  Chocolate Covered Bananas!

Once done the bananas will be silky smooth and delicious! Not only are they amazing, they're relatively healthy too! You can even try dark chocolate instead or add nuts for an extra kick!

Stay hungry my friends!