Wednesday, May 23, 2012

Pasta alla Vodka



A few weeks ago while I was watching a cooking show, my boys saw this dish and asked me to make it for dinner.  Since I had all the ingredients in my pantry I didn't hesitate to give this recipe a try.  It was easy, tasty and delicious!

Ingredients:

1 lb. pasta (recipe called for Penne, but you can use any tubular pasta of your choice)
3 garlic cloves, minced
1 whole medium onion, chopped finely
3 Tbsp. butter
2 Tbsp. olive oil
1 cup vodka
One 14-ounce can tomato puree or tomato sauce 1 cup heavy cream 1 generous pinch red pepper flakes, plus more if needed
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
Grated Parmesan, for serving
Fresh basil leaves, chiffonade (optional)


Directions:

Cook the pasta according to package directions.


Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes and basil, if desired.


Source:  Recipe courtesy of "Ree Drummond - The Pioneer Woman" - Slightly adapted.

Friday, May 18, 2012

UPDATE - Actualización

I am so excited to report that my mom is back at home!  Thanks so much for all your love and prayers on her behalf.  The past two days have been a roller coaster of emotions with ups and downs. Her heart test was good enough to let her go home (under special care instructions) which was a great praise to the Lord, but at the same time, through this test the doctors discovered that she has fluids in her lungs and some kind of lung disease associated with her heart disease. They ran a CT scan this morning and will give her results in two weeks. By then, we will know how advance it is and what to expect for the days to come.

Please continue to intercede for her.  Her heart is only irrigating blood to 85% of her body and as I told you before "it looks" very tired.  Please also pray that she can keep losing weight in order to help with this problem and somehow "help her heart" to have an easier job.

The Lord has blessed us so much these days and blessed my mother in such a sweet way too.  Thanks for taking the time to read the updates and continue to pray for this "sweet old lady" that is 5,000 miles away.  It means more than you know to each of us!

Love,

Mohana

"Trust in him at all times, O people; pour out your hearts to him, for God is our refuge: - Psalm 62:8

__________________________________________________

¡Estoy feliz de contarles que mi mamá está de vuelta en casa! Muchas gracias por todo su amor y oraciones por ella. Estos últimos dos días han sido como una montaña rusa de emociones con altos y bajos. Su examen al corazón salió lo suficientemente bueno como para dejarla ir a la casa (con instrucciones de cuidado especiales) lo cual fue una tremenda respuesta del Señor, pero al mismo tiempo, por medio de este examen los doctores descubrieron que tiene líquido en sus pulmones y algún tipo de enfermedad asociada a su insuficiencia cardiaca avanzada. Le hicieron un scanner a los pulmones esta mañana y le darán los resultados dentro de dos semanas. Ahí recién sabremos que tan avanzada está y que esperar para los días que vengan más adelante.

Por favor continuen orando por ella. Su corazón sólo está irrigando sangre a un 85% de su cuerpo y como les comenté anteriormente su corazón se ve "muy cansado" Por favor también oren para que pueda seguir bajando de peso de manera que esto ayude con su problema y de alguna forma "le ayude" a su corazón a tener un trabajo más fácil.
El Señor nos ha bendecido tanto estos días y ha bendecido a mi madre en una forma muy dulce también. Gracias por tomarse el tiempo de leer estas actualizaciones y continuar orando por esta "viejita linda" que está a 5,000 millas de distancia de mí. Esto significa mucho más de lo que ustedes imaginan para cada uno de nosotros en este lado del hemisferio.

Con amor,

Mohana

"Esperad en él en todo tiempo, oh pueblos; derramad delante de él vuestro corazón; Dios es nuestro refugio." - Salmos 62:8

Monday, May 14, 2012

Trading a recipe for a prayer request

I've used this site mainly to post food recipes and my experience creating new dishes.  Today, I have a special request.

As you read in my last post, my mother lives in Vina del Mar, Chile.  I live in Birmingham, Alabama.  Yesterday, I got an email from my brother.  On Mother's Day, my mom had a severe stroke and heart problems.  She's been hospitalized and her condition was critical.

Today, I found out that she is doing better, slowly improving.  It seems like her stroke will not leave her any residuals... praise the Lord for that!  but her heart is still weak.  Please lift her up in prayer.  We need your prayers more than you can imagine!

Thanks!
Mohana


He usado este sitio principalmente para publicar recetas y mi experiencia creando nuevos platos.  Hoy, les tengo una petición muy especial.

Como pudieron leer en mi publicación anterior, mi madre vive en Viña del Mar, Chile.  Yo vivo en Birmingham, Alabama.  Ayer recibí un correo de mi hermano.  En el día de la Madre, mi mamá tuvo un infarto cerebral severo y problemas cardiacos.  Ella está hospitalizada y su condición de salud era crítica.

Hoy, logré averiguar que está un poco mejor, lentamente mejorando.  Al parecer el infarto cerebral no dejó secuela... ¡bendito sea Dios por ello!, pero su corazón aún está débil.  Les pido que por favor oren por ella.  ¡Necesitamos sus oraciones mucho más de lo que imaginan!

¡Muchas gracias!
Mohana

Thursday, May 10, 2012

Strawberry - Nutella Cake, a perfect dessert to celebrate your Mother!

Mother's Day is just around the corner.  If you need some inspiration to celebrate your mom with a delicious dessert, this is the perfect recipe for you!

Strawberry season came a little bit earlier this year because of our mild winter, which means we started our favorite strawberry recipes earlier too!

I chose this recipe because of two reasons.  My mom loves strawberries and Chantilly cream.  I have lots of memories of my childhood, when my mommy was just enjoying a delicious "pastel" from the next door bakery with a cup of tea and  for every especial celebration she would request a cake with lots of cream on it!


My mom is five thousands miles away... this holiday makes me long even more for those days when I would surprise her in the morning once she woke up with a present or a crazy concoction. I miss her big hug and kiss.  Despite she is far away, I am so thankful to the Lord for blessing us with her love, and that my boys get to talk to her daily.  She is a hard worker lady. A woman of faith and devotion to the Lord. I am honored to be her child.  Te amo, mami!!!  Te mando amor, amor, amor!! :) Happy Mother's Day, 2012!

Ingredients:

- For the cake:
2 1/4 cups cake flour
1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 cups whole milk or buttermilk
4 large egg whites
1 1/2 cups sugar
2 tsp. grated lemon zest
1 stick (8 Tbsp.) unsalted butter, at room temperature
1/2 tsp. vanilla extract

- For the filling:
1 cup Nutella
1 cup fresh sliced strawberries
1 Tbsp. powder sugar
Simple syrup to moisten the cake
Chantilly cream

- For the Frosting (Chantilly cream):
1 quart heavy whip cream, cold (4 cups)
1 1/4 cup powder sugar


Directions:

- For the cake:  Preheat your oven to 350 degrees F. Butter two 9x2" round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper.  Put the pans on a baking sheet.

Sift together the flour, baking powder and salt. Then, whisk together the milk and egg whites in a medium bowl.

Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Pour the batter between the two pans and smooth the tops with a rubber spatula.

Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the touch. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.  Invert and cool to room temperature right side up.

- For the filling:   Mix the sliced strawberries with the powder sugar and let it macerate in the fridge.

- For the frosting:  Add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form. Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form. Be careful not to over-beat!

- To assemble the cake: place one cake layer on a cake platter and poke it with a fork.  Brush some of the simple syrup and spread a layer of Nutella (you can be as generous as you want).  Then, arrange the prepared strawberries in a single layer overlapping each other.  Cover this layer with the whipped cream frosting over the top.   Poke some holes on the second cake layer, brush it with the simple syrup and cover your cake base.  Frost the top and sides of the assembled cake. Smooth it and proceed to decorate as desired.  Refrigerate and enjoy!

(Note:  I personally love homemade cakes, but you can substitute the cake recipe for a regular white cake mix from a box if you wish)


For more delicious treats made by fabulous Chilean bloggers, please visit this link.

Source:  Cake layers - recipe courtesy of "Baking from My home to yours" by Dorie Greenspan.

Monday, May 7, 2012

Spinach Salad with warm bacon dressing


Summer is almost here and salads are a great hit.  Here I am sharing today, one of our favorites!  Easy to make and only takes a few minutes before you enjoy a healthier lunch :)


Ingredients:

8 ounces young spinach
2 large eggs, boiled and sliced thin
8 pieces thick-sliced bacon, chopped
3 Tbsp. red wine vinegar
1 tspn. agave or honey
1/2 tspn. Dijon mustard
Kosher salt and fresh ground pepper
4 large white mushrooms, sliced
3 ounces red onion (one small), very thinly sliced


Directions:

Remove the stems from spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat.  Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, agave and mustard.  Season with a small pinch each of salt and pepper.

Add the mushrooms and the sliced onion to the spinach and toss.  Add the dressing and bacon and toss to combine.  Divide the spinach between 4 plates or bowls and evenly divide de egg among them.  Season with pepper, as desired.  Serve immediately.

Source:  Recipe courtesy of Alton Brown - Slightly adapted.

Thursday, May 3, 2012

Thai infused Chicken - Zucchini Linguini


This is a great recipe, especially if you're trying to get ready for swimsuits season!  The use of zucchini noodles, make this dish healthier and even easier to prepare.


Ingredients:

4 zucchini squash, cut into spaghetti strips
2 Tbsp. unsalted butter
1 Tbsp. olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 Tbsp. Essence, or creole seasoning
1 1/2 tsp. salt
1 cup finely chopped yellow onion
1 Tbsp. finely chopped green bell pepper
1/2 cup sliced mushrooms
1 Tbsp. finely chopped habanero pepper (optional)
1 Tbsp. minced garlic
1 can of coconut milk
1 can of diced tomatoes
1/2 cup Parmesan cheese (grated)
2-3 Tbsp. chopped fresh cilantro


Directions:

- To prepare the zucchini noodles:  Wash and trim the tops and ends of the zucchini noodles.  With the help of a mandolin or a julienne peeler/slicer, cut the squashes into noodles.  Set aside.

- To prepare the chicken and broth:  Set a 12-inch saute pan over medium high heat.  Add the butter and olive oil to the pan.  Once the butter has melted, season the chicken with half tablespoon of Essence and 1/2 teaspoon of salt and add the chicken to the pan.  Sear the chicken until well browned on both sides, about 2 minutes.  Remove from the pan and set aside.

Add the onions, mushrooms, bell pepper and hot pepper (if using) to the pan and saute until fragrant, about 30 seconds.  Add the coconut milk, rest of the Essence, remaining 1 teaspoon of salt, and the chicken and bring to a boil.  Cook the sauce until the coconut milk is reduced by half, about 2 minutes.  Add the tomatoes and cook, tossing to incorporate for 3 to 5 minutes.  Add the zucchini noodles, tossing gently until they are tender but still keeping a nice texture (about 2 minutes).  Add some of the Parmesan, mix and serve.  Once plated, sprinkle the cilantro and left over Parmesan cheese on top.

Enjoy!