Lamb Tagine

           This is a traditional Moroccan Lamb Tagine with cinnamon & Carrots. I preferred to cook it because it’s my favorite dish.  Tagine remind me of my city Fez, this  place where Tagine is a popular dish in most restaurants and houses. Tagines are a historically  made in Berber clay pot. Traditionally we prepare Tagine on top of a portable clay called (Majmar),which is much cheaper than a stove.  It will take a long time for tagine to be cooked but that is the secret for a healthy and delicious taste.

Ingredients:

 1: half pound lamb

2: one big red onion diced

3: four or five carrots cut into small pieces

4: one piece of cinnamon steak

5: Salt & pepper to taste

6: Moroccan olive oil

7: garlic crushed 

8: one bunch of Persil.

Below are general cooking and preparation instructions

On a medium flame using a tagine, seal the lamb until brown using a little oil, then remove and set aside. Add all spices (dry and seeds) and roast in the tagine, then add onions, Persil and garlic and fry until golden brown. Add the stock, lamb, and salt & pepper to taste, bring to boil then cover with tagine lid and simmer on a very low flame or in the oven on 160 C for 1.5-2 hours.  Cinnamon and carrots should be added in the last 30 minutes of cooking. Hope you find this recipe worth a try. bon appétit ......

Yummy Empandas

Cheese empandas was the first food I remember ever seeing someone cook when I was a little girl. My grandmother use to make them for me, my sister and my cousin every summer vacation we went with her to Puerto Rico. She taught all three of us how to make them at a very young age. They are extremely easy to make and cook really fast. So you can make them if you're in a hurry or if you simply don't want to spend hours of cooking to fulfill your hunger because these cheese empandas hit the spot!
Ingredients:

• A package of discos (dough for turnover pastries)
• Shredded cheese of your choice
• Oil
• Frying pan
• A rolling pin
• Fork
• Tablespoon
• Measuring cup

Instructions:

1. Make sure the discos have defrosted so you are able to flatten them with the rolling pin. (If you do not have a rolling pin that is not a problem you can flatten them using your hands.)
2. Once flatted put a tablespoon or two of cheese in the center of the flatten disco.
3. Fold over the disco so both of the ends touch.
4. Take your fork and press down on the sides to close the disco. (Do that on both sides)
5. Put your stove and a medium level heat and fill your frying pan up with a cup and half of oil.
6. Once the pan starts boiling place the cheese filled discos into the boiling oil.
7. Make sure to check them often and once they are golden flip them over so the other side becomes golden as well.
8. Once both sides are golden take them out and place them on a plate.
9. Make sure to take a paper towel and dab any extra oil that is on them.
10. AND NOW YOU FREE TO ENJOY YOUR YUMMY CHEESY EMPANANADAS! 

                                     

                                  HOPE YOU ENJOY AS MUCH AS I DO!!!! :)

Darren's Roti w/ Curry Chicken( Caribbean Style)

  This recipe is actually a favorite of mines. Its one my Mother makes which she learned from her mother and I'm trying to learn too. Also, its a quite popular dish amongst West Indian and Caribbean culture. It's usually eaten like a taco or burrito, but can be eaten in various ways. I call it the Caribbean burrito.



Ingredients:
 1/2lb Flour
1/2 lb Chicken
 Potato(optional)
 Curry Powder
 Seasoning
 1 rolling pin
  Water (varied)
 Medium bowl
 Skillet

Directions:

1. First you pour your flour into the bowl, then you add the water (the amount you need is varied) and as you are adding it, use your hands to mix them together until the flour becomes thick (if it is too soft then add some more water until it gets thick).

2, After you mix your flour you will need to cut up your chicken and seasoned it. If it is already cut up then you will just need to add the seasoning. Next, add your chicken to a cooking pan and put the fire on low to let it steam.

3. Back to your flour. Take a small portion of the flour and roll it in to a ball (baseball size is perfect). Then, you take your rolling pin (if you do not have one then you can use a large size glass bottle) and roll out the flour ball in to a circle. Add it to the skillet( Do not add a large amount of oil to the skillet, 1 tbsp is perfect). Flip it once it starts to brown and once both sides are brown it is done.

4. After your chicken has steamed you will need to add a half ounce of cooking oil to the pot. After that you will need to add the curry powder. Once the oil starts to simmer, you will then need to add about a half cup of water and add your potato then cover it down. You will know it is done when your potato gets soft.

5. Enjoy :)

Dulce de Coco

Dulce de coco (Coconut and milk fudge) is a desert we Spanish people make for any type of holidays.  It’s one of my favorite desert I love making. It’s simple and has a good taste. Dulce de coco is a very popular dessert in Dominican Republic. It’s a type of desert that we truly love. It’s delicious. Every time one of my family member travels to my country I ask them to bring me a Dulce de coco because the Dulce de coco made in Dominican Republic has a better taste. Below are the ingredients and procedures to make this famous traditional Dulce de coco.

Ingredients

*1 coconut

*4 cups of evaporated milk, or 6 cups of full milk

*1/2 cup of sugar

*4 cinnnamon sticks

*1 teaspoon of vanilla extract

 Instructions:

1. Crack the coconut in half

2. Peel the coconut completely not leaving a dark spot from the cover of the coconut.

3. Cut the halves into slices or cubes.

4. Wash and pat dry.

5. Put the slices of coconut in a food processor until it is cut into little tiny pieces. (If you would like your coconut in bigger pieces stop the processor if not continue the processor)

6. Mix all the ingredients in an iron pot and boil it in a very low heat.

7. Stir regularly to avoid it from sticking onto the pot.  

8. When it reaches a yogurt-like thickness remove it from the heat for approximately 45 minutes let it chill before serving.

&& WAH-LA Here's YOUR DULCE DE COCO ! ENJOY IT !

Rainbow Cupcakes:Food Art 1064

Rainbow cupcakes is a creative and easy way of making your bland and simple cupcakes into a colorful and fun dessert. I first saw this recipe on  a Tumblr blog about 2 years ago. I usually make these cupcakes with my god son for his birthday. He always enjoys seeing the finish product and its super easy for both of us to make together. I would say this recipe relates to me because I'm the type of person that just loves color. No matter what I wear I always make sure I incorporate some type of color in my outfit. The cupcakes also remind me of a tie-dye shirt I use to have around when I was in the 3rd grade , which was my favorite shirt at the time. 

Ingredients:

• Any type of cake batter (I used Pillsbury white cake mix)
• 2 Eggs
• Food Coloring (Red, Blue, Green and Yellow)
• 1/4 cup of Olive oil
• A cup of water
• Any choice of frosting (I used Strawberry)
• Sprinkles

Directions

 
1. Take out a large bowl and mix the cake batter , both egg , olive oil and the water together.
2. Split cake batter evenly into 4 smaller bowls.
3. Put at least 3 drops of different color food coloring into each bowl and stir until color appears.
4. Place cupcake sheets into cupcake holders and begin pouring the batter into each one
5. Use a different spoon for each colored batter and place colors on top of each other (MAKE SURE YOU DO NOT STIR THE COLORS TOGETHER)
6. Places in the oven set at 400 degrees and bake for 15 minutes
7. Let them cool for about 20 minutes then decorate however you like.

Food art 1064

Linguine and marina sauce has been a big part of my life for as long as I can remember, being italian it is what we eat almost everyday. I'm doing a simple recipe thats easy to understand and can be made by anyone. 

Ingredients

1 Tbs olive oil extra virgin

1 clove of garlic

1 onion

24oz of tomato sauce

16oz of linguine

 Salt, oregano, Basil and pepper to desired taste.

Prep time-5-7

cook time-20-30
 

1. Chop 1 clove of garlic fine and saute in olive oil.

2. Dice 1 onion and saute in the same olive oil with the garlic.

3. when the onions start to brown add 24oz of tomato sauce bring to a boil stir every 1-2 min for
5-7min add  a pinch of oregano salt and pepper.

4. bring water to a boil in a separate pot add a pinch of salt and a drop of oil to the water so the pasta will not stick together. once the water is boiled add the pasta and keep the pasta boiling till desired softness.

5. Drain pasta and enjoy.

Food Art: Spring Stuffed Tomatoes

Tomatoes are one of my favorite vegetables. They have many health benefits, are delicious and perfect to prepare in different sauces, to grill, or to eat fresh with pasta, meat, soups, salads, or sandwiches. Moreover, I find different ways to enjoy their unique taste during the warm seasons, so I prepare  Spring Stuffed Tomatoes because is a light and fresh recipe, and it taste the best.

Ingredients:
-six tomatoes
- two cans of tuna
-half cup of rice
-two spoons of mayonnaise
-green olives
-yellow corn
-carrots
-salt
-black pepper

For decoration:
-radish
-celery
-red peppers
-mint leaves

Preparation:
1) In a pot on the stove, boil two cups of water with a pinch of salt and some olive oil, and cook the rice until all the the water is absorbed.

2) Open the cans of tuna and drain their water.

3) Cut the celery and the red pepper in Julianne.

4)With a knife, make a hole in the tomatoes and take away their seeds and their juice helping yourself with a small spoon. Spread the tomatoes with some salt.

5)In a large bowl, mix the tuna, the cooked rice, some chopped olives, the corn, some black pepper and the mayonnaise.

6) With the mixed ingredients, stuff the tomatoes and place them on a plate.

7) Decorate the tomatoes with celery, radish,carrots and mint leaves.

8) Place the stuffed tomatoes in the refrigerator at least one hour prior to serve. The tomatoes are perfect to be served with a green salad. Enjoy!