24 November 2016

Here's to a decade of Thanksgiving

Every couple remembers their first Thanksgiving. It was probably not the tastiest, or the prettiest. You probably forgot to defrost the turkey or maybe cooked it breast facing down after staring at the thing clueless for a good 20 minutes. (Not my proudest moment, I admit.) Yet, somehow, you survived it and you remember it fondly. Those old Facebook pictures make you realize how much you’ve grown together.


This year being a particularly tough one, we wanted to get some perspective and pay tribute to our first year here, back in Texas. We both still remember vividly leaving our whole lives behind to start a new one in the States. There was no blog back then. And there wasn’t in fact, a lot of anything. We came here empty handed to put our degrees to good use, to make friends, to become part of a community, and honestly, just to enjoy a better quality of life.

And we found that. We found most of it.

This is our home now and for that we are thankful. A lot of good people still keep us going. This is still the place that encourages us and inspires us to become the better version of ourselves. So in the spirit of making things better and being thankful, we wanted to revisit and share with you some of our first Texas recipes and also add a couple that just go well with those country flavors.


Scratch the turkey for this dinner. The right thing to cook here was a good ol’ brisket with a delicious guava glaze to make it all better. We also prepared a simple potato salad with peas and carrots, very similar to the one we used to enjoy at Mr. Natural in Austin. And because green beans are such a staple, we were inspired by those Texas green beans cooked in tomato and bacon. We turned the same ingredients into a panzanella salad with toasty French bread cubes and queso fresco. Lastly, while plantains are not super traditional in Texas, cooked in rum and sugar, they go great with our guava-flavored brisket.

A good glass of Segura de Viuda’s cava was great to start the meal with a spread of green olives, artichoke hearts and local cheese. And for dessert, a fluffy pumpkin pound cake with fresh raspberries was simply the perfect ending.


Everything came together beautifully with rustic table arrangements of green spray roses and purple kale. We were going for a sweet country look and spray roses are pretty great for small floral arrangements. They add a touch of romance and elegance for very little money. We also placed a few seasonal fruits to add a pop of color.

We hope you also enjoy a wonderful meal with those you love. Cook something delicious, make it a point to laugh and think back to how far you’ve come. We are thankful for cool foodies like you.


Guava glazed brisket – Ingredients (serves 3-4 people):
  • 2 Pound brisket
  • ½ Cup of sliced onions
  • ¼ Cup of chopped carrots
  • 4 Cloves of garlic, grated
  • Salt and pepper to taste
  • Olive oil to taste
Guava glaze:
  • ½ Cup of guava paste
  • 2 teaspoons of spicy brown mustard
  • ¼ Cup of butter
  • 1/2 Cup of water
  1. Marinade the brisket overnight with salt, pepper, garlic and olive oil. 
  2. Preheat the over at 350 degrees. Place brisket in baking pan with onions and carrots. Cover with aluminum foil and cook for two hours. 
  3. Meanwhile, prepare the guava glaze by combining all the ingredients in a medium sauce pan at medium heat. Cook until the paste is well dissolved with the rest of the ingredients. Adjust the thickness with water. 
  4. Once the brisket is ready, smother the sauce and carve in slices. 

Austin style potato salad – Ingredients:
  • 2 Russet potatoes, diced
  • 1 ½ Cup of frozen peas
  • 1 Cup of carrots, diced
  • Olive oil to taste
  • Salt and pepper to taste
  • 3 Teaspoons of organic mayonnaise 
  1. Boil potatoes and carrots with a pinch of salt until tender. 
  2. Add the cup of frozen peas when the potatoes are almost done and cover with a lid. Drain and let it rest. 
  3. Then add the mayo, salt and pepper to taste and a drizzle of olive oil. Mix well. 

Green bean and bacon panzanella salad – Ingredients:
  • 5 slices of thick cut local bacon
  • 2 Cups of cubed French bread
  • 3 Cups of fresh green beans
  • 1 ½ Cups of small tomatoes, diced
  • 1/3 Cup of crumbled queso fresco
  • Olive oil, salt and pepper to taste
  1. Boil or steam the green beans until tender. Set aside. 
  2. Cook the bacon until crispy and crumble. (We place a cast iron on top of the bacon to make sure it gets super crispy.)
  3. Mix all ingredients, drizzle with olive oil, sprinkle salt and pepper to taste. Mix again.

Amarillos en almíbar (Sweet plantains in syrup) – Ingredients:
  • 2 Ripe plantains, sliced
  • ½ Cup of coconut or regular rum
  • Cinnamon to taste
  • ¼ Cup of sugar
  • 2 Teaspoons of butter
  • Olive oil to fry plantains. 
  1. Fry plantains with a little olive oil for abut a minute on each side. Remove excess oil with paper towel. Set them aside until they cool down.
  2. Place the slices in a pot with sugar, butter and a sprinkle of cinnamon. Once the butter melts, add the run and cover with a lid for about 4 minutes.
  3. Then, open the lid and cook until rum is fully absorbed. 

Pumpkin Pound cake – Ingredients:
  • 3 ½ Cups of flour
  • 6 Eggs
  • 1 ½ Cups of butter
  • 1 ½ Cups of pumpkin pure
  • 2 Cups of sugar
  • 3 Teaspoons of cinnamon
  • 1 Teaspoon of nutmeg
  • 1 Teaspoon of baking soda
  • 1 ½ Teaspoon of baking powder
  • 1 Teaspoon of salt
  1. Preheat oven to 350 degrees and grease baking bread pan.
  2. Combine flour, spices, baking powder, baking soda and salt.
  3. Combine sugar and butter in a bowl until creamy. Add the eggs one by one, until well mixed. Then, add the pumpkin pure.
  4. Combine wet ingredients with dry ingredients and place in bread pan. Bake for about 50 minutes or until toothpick inserted in center comes out clean.

21 November 2016

Verdelicias Magazine: Fall Winter 2016

¡Nuestra revista de otoño e invierno ya está aquí! Nos divertimos muchísimo preparándola para todos ustedes. Haz clic aquí y encontrarán nuevas tendencias para la cocina, noticias acerca del blog y muchas recetas deliciosas con ingredientes de temporada. Disfruten desde un chili calientito de vegetales o un arroz con gandules sueltecito hasta un bizcocho de zanahoria saludable. Esperamos que esta época les traiga alegría y momentos muy divertidos. 


Our Fall & Winter magazine is here! We had so much fun putting this together for all of you. Click here and you’ll find new trends to update your kitchen, news about the blog and lots of tasty recipes with seasonal ingredients. Enjoy everything from a warm veggie chili or a fluffy arroz con gandules to a sweet, but healthy carrot cake. May this season brings you lots of joy and fun times.


10 November 2016

Stuffed Delicata Bites

Simplicity is key to a happy holiday season. And of course, this includes everything going on in the kitchen. It should be all about simple ingredients, light seasoning and quick preparation. The following recipe is a great example of what that means. Our stuffed pumpkin bites highlight the sweet, nutty flavor of the delicata squash without piling on the calories or fat, and you can even make them in advance for a family dinner.


Stuffed Delicata Bites – Ingredients
  • 1 Delicata squash
  • ½ Cup of finely chopped onions
  • 2 Cups of finely chopped kale
  • 1 Cup of wholegrain bread, in small cubes
  • 1 Cup of fresh spinach 
  • 1 Cup of shredded carrots
  • 1 Pinch of salt and nutmeg
  • 2 Cloved of garlic, mashed
  • 1/3 Cup of veggie stock
  • Olive oil
1. Cut the delicata squash into 2 inch slices. Then, cut in half and remove seeds. Roast with a little salt and olive oil at 350 degrees until tender (about 35 minutes.)

2. Meanwhile, sauté the onions with a good drizzle of olive oil. Once translucent, add the garlic and carrots. Cook for a couple of minutes before adding the rest of the veggies. Cook for another 2 minutes and add the bread. Sprinkle the nutmeg and salt. Add the stock, mix well and cover with a lid. Turn off the heat and let it sit for a couple of minutes.

3. Stuff the squash and serve with seasoned rice or a salad.

01 October 2016

Veggie Chili Mac

Hay tantos platillos clásicos americanos que damos por sentado. Nada más con ir al dinner de mi comunidad para darme cuenta de todas las opciones increíbles que tienen en su menú. Tienen muchísimos open-face sándwiches, sopas, cacerolas, platos al horno y otros platos que algunas personas consideran poco saludables. Sin embargo, preparados de la manera indicada, estas recetas pueden contener menos grasa e ingredientes más nutritivos y de temporada.


Tomemos al Chili Mac como ejemplo. Se puede reinventar la receta tradicional de chili para conseguir un platillo alto en nutrientes. Y se puede hasta reemplazar la pasta regular por una que ofrezca mejores beneficios, como la pasta sin gluten. Esa fue precisamente la receta que hicimos el fin de semana pasado y quedó buenísima. Aquí le dejamos la receta.



Chili Mac de Setas – Ingredientes
  • 1 Chalota grande o shallot picadita
  • 4 Dientes de ajo picaditos
  • 1 Pimiento amarillo picadito
  • 3 Tazas de setas picaditas (Las cremini y oyster son muy buenas)
  • 3 Tazas de tomates frescos triturados
  • 1 Cucharadita de comino (o al gusto)
  • 1 ½ Cucharadita de chili powder (o al gusto)
  • 1 Lata de habichuelas (frijoles) pintos orgánicos
  • Queso cheddar blanco para echare encima (opcional) 
  • Cebollines para echare encima (opcional)
  • ¼ Taza de aceite de oliva
  • Macarrones sin gluten 
  • Sal al gusto
  1. Sofríe la cebolla, pimiento y ajo en aceite de oliva hasta que esté dorado. Añade el tomate triturado, las habichuelas y especial, y cocina por 15 minutos a fuego mediano.
  2. Añade las setas y una pizca de sal, y cocina por otros 10 minutos
  3. Sirve sobre pasta sin gluten y ponle un poco de queso y cebollines por encima. (Opcional)

Reinvented classics: Veggie Chili Mac

There are so many classic American dishes that are taken for granted. Just take a look at the menu of your local dinner. You’ll find open face sandwiches, soups, casseroles, roasted dishes and other specialties that many people believe can’t be good for you. However, prepared the right way, these recipes can be done with less fat and healthier, seasonal ingredients.


Take Chili Mac for example. You can reinvent the traditional chili recipe to make a very high nutrient dish. And replace the regular pasta with something a little bit healthier, like gluten-free pasta. That’s exactly what we did last weekend and it was delicious. Check out the recipe and let us know what you think.


Mushroom Chili Mac – Ingredients
  • 1 Large shallot, chopped
  • 4 Cloves of garlic, chopped
  • 1 Yellow pepper, chopped
  • 3 Cups of chopped mushrooms (cremini and oyster work great)
  • 3 Cups of freshly crushed tomatoes
  • 1 Teaspoon of cumin (or to taste)
  • 1 ½ Teaspoons of chili powder (or to taste)
  • 1 Can of organic pinto beans
  • White cheddar cheese to top chili (Optional) 
  • Green onions to top the chili (Optional)
  • ¼ Cup of olive oil
  • Gluten-free macaroni 
  • Salt to taste
  1. Sauté onions, peppers and garlic with olive oil until translucent. 
  2. Add crushed tomatoes, the beans and spices, and cook for about 15 minutes on medium heat. 
  3. Then, add the chopped mushrooms and pinch of salt, and cook for another 10 minutes. 
  4. Serve over your favorite gluten-free macaroni and top with the cheese and green onions. (Optional)

17 September 2016

Shakshuka

Huevos cocidos en salsa de tomate. De eso se trata el Shakshuka. Se le añade un poco de pimentón ahumado y pasta de harissa y listo. Este platillo del Medio Oriente se ha convertido en uno de nuestros favoritos y es buenísimo para el brunch, el almuerzo y hasta para la cena con unas tostaditas de pan y unos vegetales verdes por el lado.


Como nos sobraron tantos tomates de los que compramos en el mercado, este plato nos pareció perfecto para aprovecharlos antes de que se nos echaran a perder. Aquí te dejamos con la recetas para que nos digas qué te parece.

Shakshuka a la Verdelicias – Ingredientes
  • 4 ½ Tazas de tomate picadito (Como taza y media por huevo ½)
  • 3 Huevos
  • ½ Taza de cebolla picadita
  • 4 Dientes de ajo picadito
  • 2 Cucharitas de pimentón ahumado
  • 1 Cucharitas de harissa
  • Sal y pimienta al gusto
  • 8 Aceitunas (Opcional)
  • Perejil al gusto


  1. Sofríe las cebollas y el ajo en aceite de oliva. Una vez estén transparentes, añade la paprika y cocina por otro minuto.
  2. Añade los tomates y cubre con una tapa. Cocina por 5 minutos más antes de añadir el harissa. Sasona con sal y pimienta al gusto y cocina hasta que la salsa de tomate se espese. 
  3. Con una cuchara, crea unos espacios para colocar los huevos. Cúbrelos con la tapa y cocina por unos 4 minutos o hasta que los huevos estén a tu gusto. 
  4. Sirve con las aceitunas y el perejil. 

Shakshuka

Eggs cooked in tomato sauce. What’s not to love about Shakshuka? You add a little smoked paprika and little harissa paste, and this Middle Eastern dish could easily be one of our new favorites. It’s great for brunch, for lunch or dinner with toasty bread and some veggies on the side. 



Since we went a little overboard buying tomatoes at the market, this recipe is perfect to save those tomatoes that are about to go bad. Check out the recipe and let us know what you think.


Shakshuka a la Verdelicias – Ingredients
  • 4 ½ Cups of chopped tomatoes (About ½ cups per egg)
  • 3 eggs
  • ½ Cup of onions, chopped
  • 4 Garlic cloves, minced
  • 2 Teaspoons of smoked paprika 
  • 1 Teaspoon of harissa
  • Salt and pepper to taste
  • ¼ Cup of olive oil
  • 8 Olives (Optional)
  • Parsley to taste
  1. Cooked the onions and garlic in the olive oil. Once they become translucent, add the paprika and cook for another minute. 
  2. Add the tomatoes and cover with a lid. Cook for about 5 minutes before adding the harissa. Season with salt and pepper to taste and cook until sauce becomes thick.
  3. Use your spoon to create “pockets” to add your eggs. Cover with a lid and cook for about 4 minutes or until eggs are done to your liking. 
  4. Serve with olives and parsley.

11 September 2016

Pancakes de queso con guayaba

Una receta saludable tiene que tener buen sabor. Esa es nuestra filosofía. Y si tiene un toquecito caribeño, mejor todavía. Para nosotros es importante que sea reconfortante sin olvidarnos de nuestro estilo de vida equilibrado. Por ejemplo, nos encanta preparar pancakes todos los sábados, pero hemos aprendido a hacerlos utilizando harinas nutritivas y diferentes tipos de compotas de frutas y syrup hecho en casa.



Hace un par de semanas, encontramos inspiración en una combinación de sabores de nuestra infancia: guayaba con quesito blanco. Es lo que las mamás te sirven en los cumpleaños y fiestas de familia. Usualmente, te dan un pedacito de pasta de guayaba con queso en una galleta Ritz. Dulce con salado!

Decidimos derretir la tradicional pasta para hacer un syrup y añadirle queso a nuestra mezcla integral de pancakes. El resultado fue increíble. Tienen que probarlo, pero eso sí… un poquito del syrop es todo lo que necesitan. (Nosotros le pusimos un poquitín más por aquello de la foto.)


Pancakes de queso con guayaba – Ingredientes:

  • ½ Taza de harina integral
  • ½ Taza de harina regular
  • ½ Taza de avena
  • 2 Cucharadas de harina de flaxseed (semillas de lino)
  • 2 Cucharadas de azúcar orgánica 
  • 1 Cucharadita de baking powder
  • 1 Cucharadita de baking soda
  • 1 Huevo orgánico
  • 1 ½ Tazas de leche orgánica
  • ½ Taza de agua
Para cocinar:
  • Mantequilla
  • Queso blanco suave, en lascas (como queso vasco) 
Para el syrup:
  • ½ Taza de pasta de guayaba 
  • ¼ Taza de mantequilla
  • ¼ Taza de crema
  • ¼ Taza de agua
  1. En un procesador de alimentos, mezcla los ingredientes secos para preparar la mezcla de pancakes. Luego, incorpora los huevos, el agua y la leche. 
  2. Prepara los pancakes como lo haces normalmente, pero antes de virarlos, coloca unas lascas de queso y cúbrelo con un poco de la mezcla. Una sartén de cast iron funciona muy bien.
  3. Mientras, prepara el syrup mezclando todos los ingredientes en una cacerola. Ajusta el espesor al gusto añadiendo agua. Sirve con pedacitos de queso por encima. 

Guava Cheese Pancakes

Infusing healthy recipes with lots and lots of flavor is very important to us, especially if those flavors remind us of home. You want to be able to enjoy that comfort without completely falling off track, right? So for instance, pancakes on Saturday mornings are pretty much a necessity to us, but we try to make them a little more wholesome with healthy flours and different kinds of fruit compotes or homemade syrups.


A couple of weeks ago, we also found inspiration from a combination of flavors that is close to our hearts: guava and farmer’s white cheese. It’s what moms in Puerto Rico serve you at birthdays and holiday parties. They usually serve you a piece of guava paste and a piece of cheese on a Ritz cracker. It’s a great combo of sweet and salty.

We decided to melt the traditional guava paste to make a syrup and added cheese directly on our wholegrain batter. The result was A-mazing! You. Must. Try. This! (Just go easy on the syrup! We went a little overboard for the purpose of the picture.)

Guava Cheese Pancakes – Ingredients:
  • ½ Cup of whole wheat flour
  • ½ Cup of regular flour
  • ½ Cup of rolled oats
  • 2 Tablespoons of flaxseed meal
  • 2 Tablespoons of organic sugar
  • 1 Teaspoon of baking powder
  • 1 Teaspoon of baking soda
  • 1 Organic egg
  • 1 ½ Cups of organic milk
  • ½ Cup of water

For cooking:
  • Butter for cooking pancakes
  • Soft white cheese, sliced (Basque cheese will work)
For syrup:
  • ½ Cup of guava paste 
  • ¼ Cup of butter
  • ¼ Cup of cream
  • ¼ Cup of water
  1. In the food processor, mix all the dry ingredients first for the pancake mix. Then incorporate the wet ingredients. 
  2. Make your pancakes like you normally would, but before flipping them add a few slices of cheese and cover with a little bit of the batter. A cast iron skillet is great for this!
  3. Meanwhile, make your guava syrup by mixing all the ingredients in a pot. Adjust preferred thickness by adding water. Serve with pieces of cheese on top.