POST RECIENTES . RECENT POSTS

06 August 2017

Ensalada de rábano y manzana con vinagreta de limón

Ayer sacamos un ratito para poner en practica algunos de los consejos de cocina de la revista Native Tongue, particularmente los tips de cómo preparar una ensalada perfectamente balanceada. En esta última edición te dicen exactamente qué elementos utilizar para que tanto el aderezo como la ensalada en sí combinen sabores que armonizan bien. 


De esa inspiración nació esta rica ensalada de rábanos, manzana dorada y repollo Savoy, aprovechando que los rábanos están de temporada.


Para el aderezo creamos un rico “limenaigrette” o vinagreta de limón. A continuación, les decimos cómo prepararla.

Para obtener la revista con todos estos tips, visita la página Web de Native Tongue. La revista es parte de una organización sin fines de lucro que tienen como fin proveer educación alimentaria a través de recetas nutritivas, técnicas de cocina y orientación sobre cómo comer saludable a comunidades de bajos recursos. 

Con cada revista que compres, estarás contribuyendo a esta linda causa.

Ensalada de rábano y manzana con vinagreta de limón – ingredientes

Vinagreta de limón:
  • ¼ Taza jugo de limón
  • 3-6 Cucharaditas de miel pura (dependiendo cuán dulce lo quieras)
  • 1 Pizca de cúrcuma
  • 1 Pizca de sal y pimienta
  • 1 Diente de ajo grande machacado
  • ½ Cucharadita de jengibre fresco machacado 
  • 1 ½ Cucharaditas de comino en polvo
  • ¼ Taza de chalota picadita
  • ½ Taza de aceite de vinagre extra virgen
Ensalada: (Para dos personas)
  • 1 Taza de lechuga romana picadita
  • 1 Taza de lechuga mixta 
  • ½ Taza de repollo (col) Savoy
  • ½ Taza de manzana dorada picadita
  • 4-5 Rábanos en rebanadas
  • ¼ Taza de nueces (usamos pecans)
  • ¼ Taza chalota picadita

 

Mezcla todos los ingredientes del aderezo con un batidor de mano hasta que la vinagreta se espese. Sírvela sobre la ensalada y listo.

Radish and apple salad with limenaigrette

Yesterday, we spent some time putting to practice some of the cooking advice from the Native Tongue Magazine. We particularly enjoyed the tips on how to prepare a perfectly balanced salad. In their last edition, they explain in detail how to combine the elements in both the dressing and the salad to better harmonize the different flavors.


From that inspiration, we prepared a delicious salad with radishes, golden apples and Savoy cabbage — also taking advantage of the radish season. For the dressing, we created a tasty limenaigrette that can even be used as a marinade for chicken. We’ll leave you with the recipe up next.

To get all the tips from the Native Tongue magazine, don’t forget to visit their website. This amazing non-profit food magazine provides food education and food literacy through tailored recipes, cooking techniques and healthier decision making for food insecure communities. With every magazine you purchase, you’ll be contributing to this great mission.


Radish and apple salad with limenaigrette – ingredients

Limenaigrette:

  • ¼ Cup of lime juice
  • 3-6 Tsps of raw honey (depending on your preference)
  • 1 Pinch of turmeric
  • 1 Pinch of salt and pepper
  • 1 Large clove of garlic, mashed
  • ½ Tsp of grated ginger 
  • 1 ½ Tsps of cumin
  • ¼ Cup of minced shallot
  • ¼ Cup of extra virgin olive oil
Salad: (Serves 2)
  • 1 Cup of chopped romaine
  • 1 Cup of mixed greens
  • ½ Cup of chopped Savoy cabbage
  • ½ Cup of diced golden apple
  • 4-5 Radishes, sliced
  • ¼ Cup of chopped pecans
  • ¼ Cup of minced shallot
Mix all the dressing ingredients with a whisk and serve over the salad. Voila.

03 August 2017

Breakin’ Bread: Native Tongue & Goose Island Happy Hour

Talk about a great mission! Chicago’s Native Tongue Magazine is an amazing non-profit food magazine that provides food education and food literacy through tailored recipes, cooking techniques and healthier decision making for food insecure communities.


A couple of weeks ago, they invited us to the event Breakin’ Bread: Native Tongue & Goose Island Happy Hour to help spread the word about the importance of empowering underserved neighborhoods. Contributions to the non-profit allow them to distribute copies of the magazine to families in need, as well as host food programs with helpful lessons that start with the grocery store and end at the dinner table.


“Adequate grocery stores and farmers markets are sparse in neighborhoods such as Austin, Englewood, and North Lawndale,” writes the online magazine. “Residents also aren't necessarily able to easily afford healthy and nutritious foods if a grocery store is nearby. Additionally, locals face another health challenge when their food options are limited to unhealthy fast food or low-quality convenience store items”



To learn more or to purchase this beautiful magazine, visit their site.

19 July 2017

Last 2 days of our Colorado Road Trippn’!

On day 7 in Colorado, we drove to Fort Collins for a great tour of the New Belgium Brewing, a craft beer brewery famous for their Fat Tire beer. Their 2-hour tour is probably the best brewery we’ve taken in the US and you have the opportunity to sample lots of free beer.


After the tour, we headed to the town of Estes Park for delicious food and great views of the Rocky Mountain National Park. It was snowing a lot in the mountains that day so it was particularly beautiful and lunch at the Himalayan Curry and Kabob was especially comforting.



Last day in Colorado! We woke up to an unexpected snowstorm, but we were still determined to make the most out of our last day. Our plan was to stay local and visit the Celestial Seasonings Tea Factory. It’s a free tour in North Boulder and you get to sample a lot of delicious free tea. We also walked around the University of Colorado and do a quick hike around the Flagstaff area. The highlight of this last day of course, was our amazing dinner at the Boulder Tea House.



This gorgeous building in the downtown area was completely built by hand without the use of any power tools in a place called Dushambe, Tajikistan as a gift to their sister city, Boulder. It’s considered one of the most attractive attractions, as well as a local favorite for great tea, food and atmosphere.

Don't miss a single day! Here's Day 1Day 2Day 3Day 4Day 5 and Day 6.

11 July 2017

Cassoulet rápido para el Día de la Bastilla

Piensa en una Feijoada francesa. El cassoulet es un platillo bien rústico originario del Sur de Francia. Se prepara con salchichas, diferentes cortes de cerdo y habichuelas blancas (frijoles). Incluso usan piezas de pato algunas veces. Lo cocinan lentamente en una olla de barro con vino y tomates triturados. ¿Suena bien, no? Pues les cuento que sabe todavía mejor.


Con el Día de la Bastilla a la vuelta de la esquina, nos dimos a la tarea de encontrar una receta francesa libre de lácteos y gluten. No es para nada una tarea fácil. Lo que nos gusta del cassoulet es que la puedes ajustar según lo que tengas en la nevera y si no tienes 4 horas para cocinarla a fuego lento, puedes intentar nuestra versión rápida que sabe igual de reconfortante.

Cassoultet Rápido – Ingredientes:
  • 2 Tazas de lomo de cerdo en cubitos
  • ¼ Taza de salchicha de cerdo molida
  • ¼ Taza de jamón cocido en cuadritos
  • ¾ Taza de cebolla picadita
  • 4 Dientes de ajo machacados
  • 1 pizca de all spice, sal y pimienta
  • 2 Zanahorias pequeñas picaditas
  • ½ Taza de vino tinto francés
  • ¼ Taza de pimiento verde picadito
  • 2 Tazas de caldo de vegetales
  • 1 Ramito de tomillo
  • ½ Taza de tomates triturados
  • 3 Tazas de habichuelas blancas cocidas
  • Aceite de oliva
  1. En un chorrito de aceite de olive, cocina la cebolla, el pimiento y el ajo. Añade la salchicha, el lomo de cerdo y el jamón. Cocina por unos minutos.
  2. Añade el resto de los ingredientes y cocina por 50 minutos. Asegúrate que el caldo cubra los ingredientes 1 pulgada. Añade agua si es necesario.
  3. Ajusta la sal y asegúrate que la salsa espese. De lo contrario, cocina por unos minutos más.

Quick Cassoulet to celebrate Bastille Day

Think French feijoada. Cassoulet is a very rustic dish from Southern France that is made with sausage, different pieces of pork and white beans. They even use duck sometimes. It’s cook slowly in a clay pot with wine and crushed tomatoes. Sounds good? Well, it takes better.


With Bastille Day coming up, we were on a quest to find a dairy free, gluten free French recipe. Not an easy task for sure. What we love about cassoulet is that you can adjust it depending on what you have on the fridge and if you don’t have 4 hours to cook it low and slow, no worries. We came up with a quick version that tastes just as comforting. We hope you enjoy it.

Quick Cassoulet – Ingredients:
  • 2 Cups of pork loin, cubed
  • ¼ Cup ground pork sausage
  • ¼ Cup diced ham
  • 3/4 Cup of diced onions
  • 4 Cloves of minced garlic
  • 1 Pinch of all spice, salt, pepper
  • 2 Small carrots, diced
  • ½ Cup French red wine
  • ¼ Cup green pepper, diced
  • 2 Cups of veggie broth
  • 1 Sprig of thyme
  • ½ Cup crush tomatoes
  • 3 Cups of white beans
  • Olive oil
  1. Sauté the onions, peppers and garlic. Add the sausage, the pork and ham. Cook for a few minutes.
  2. Add the rest of the ingredients and cook for 50 minutes. Make sure the broth covers the ingredients at least an inch. Add water if necessary.
  3. Adjust salt and make sure the stew thickens. Otherwise, cook for a bit longer.

05 July 2017

Navajo Tacos

El Fry bread es un básico de la cocina en más de 500 naciones indias americanas. Este humilde pan hecho de harina, sal y manteca puede disfrutarse solo, como una comida completa con carne y frijoles o como postre con un chorrito de miel. Es simple y delicioso. Sigue nuestra receta para preparar este pan y los famosos navajo tacos. Disfrútalo con tu familia y amigos en casa.


Navajo Tacos – Ingredientes
  • 2 Tazas de harina
  • ½ Cucharada de polvo de hornear
  • ½ Cucharadita de sal
  • 1 Taza de leche
  • ½ Taza de mantequilla, a temperatura ambiente
  • Harina extra para amasar
  • Aceite de oliva para freír 

  1. Mezcla la mantequilla con los ingredientes secos. Incorpora la leche lentamente. Mezcla bien y deja descansar la masa por 20 minutos.
  2. Trabaja la masa con las manos usando la harina adicional. Divide en 6 partes.
  3. Forma la masa en discos y fríelos en aceite de oliva hasta que estén dorados.
  4. Sirve con tus ingredientes favoritos para tacos. Nosotros usamos carne molida grass-fed, frijoles anasazi, queso cheddar de Wisconsin, guacamole y ensalada.
Navajo Tacos 

Fry bread is staple food in over 500 Indian Nations. This humble bread made from flour, salt and lard can be enjoyed by itself, as a meal with beans or meat or as dessert with a drizzle of honey. It’s simple and delicious. Follow our recipe to make this bread and delicious Navajo tacos. Try it at home with your family and friends.


Navajo Tacos - Ingredients

  • 2 Cups of flour
  • ½ Tbs. baking powder
  • ½ Teaspoon of salt
  • 1 Cup of Milk
  • ½ Cup of butter, room temperature
  • Extra flour to work dough 
  • Olive oil for frying 

  1. Mix the butter with all the dry ingredients. Slowly incorporate milk. Mix well and let the dough rest for 20 minutes. 
  2. Work the dough with the extra flower and divide it in 6 parts. 
  3. Mold dough into disks and fry in olive oil until golden.
  4. Serve with your favorite taco toppings. We used grass-fed ground beef, anasazi beans, Wisconsin mild cheddar, guacamole and salad.

30 June 2017

Más allá del Avo Toast

Las tostadas de aguacate ya no es el último grito de la moda. Hay tantas combinaciones deliciosas que puedes preparar en casa con tus ingredientes de temporada favoritos, quesos y proteína. Piensa en tostadas de humus o dip de habichuelas (frijoles), tostadas de mantequilla de almendra con fruta, de huevos revueltos con queso o de higos con prosciutto.


Aquí los dejamos con una de nuestras favoritas. En casa, nos encantan las verduras de hoja con algo saladito, como un huevo escalfado o solo tocineta o salami. Para hacer esta tostada, solo tienes que saltear col rizada picadita con cebolla, apio y salami en aceite de oliva y ajo. Sirve la ensalada sobre unas tostadas de pan italiano y ponles un chorrito adicional de aceite de oliva y cebolla roja picadita. ¡Es riquísimo!

Cuéntanos cuáles son tus combinaciones favoritas y nos encantará probarlas en casa. Qué tengan un fin de semana espectacular.

Beyond Avo Toast

Move over avo toast! There are so many delicious toasts you can do at home by simply piling on a combination of your favorite seasonal veggies, cheeses or protein. Think hummus toast or bean dip toast, almond butter with fruit, egg scramble with cheese or figs with prosciutto. 


Here’s one of our favorites. We love to add greens to toasts with the addition of something salty, whether it is a poached egg or just salty bacon or salami. To make this toast, we just sautéed a bunch of chopped kale, onion and celery with olive oil, garlic and local summer sausage. We placed the veggies on toasted slices of Italian bread. Then, added an extra drizzle of olive oil and diced red onions. So tasty!

Let us know about your unique combination and we’ll be happy to try them at home. Have a wonderful weekend!