Tomato Tart with Gruyere Cheese

Today was Farmers Market and i always get a little too excited when i see fresh produce. A stand with fat juicy tomatoes got my attention. I was sold. While walking home i was thinking of a recipe that would include my tomatoes and remembered a tomato tart recipe my mom makes.
The name “tart” sounds all sweet and pretty and dainty. This, is not. It will knock your socks off. I changed my moms recipe a bit and i would say that its better, but just a tad better.

I made my own pie crust and I highly recommend making your own if you have the time. It  may seem intimidating, but the more you make your own the better and more comfortable you become with the process. trust me on this – making your own dough is really easy once you stop over analyzing and just go with how the dough feels and acts for you in the moment. okay this kinda makes me sound crazy, but read your pie dough, see where its at, add more flour if needed or water if needed- you will get the hang of it! Practice makes perfect. As always enjoy!

tomatotart
INGREDIENTS- 1 cup all-purpose flour
– 3/4 teaspoon fine salt
– 1 stick cold unsalted butter, cut into 1/2-inch pieces
– 1/2 cup plus 3 tablespoons Gruyere cheese
– 2 tablespoons extra-virgin olive oil
– 1 large onion, thinly sliced
– 2 1/4 pounds heirloom tomatoes
– Kosher salt
–  1/2 cup shredded mozzarella cheese
– 1/4 Parmesan cheese
– 1/4 cup Greek Yogurt
– 3 tablespoons breadcrumbs
– 3 tablespoons chopped fresh chives
– 3 tablespoons chopped fresh parsley
– 1 teaspoon chopped fresh thyme
– Freshly ground pepper

INSTRUCTIONS
For the Crust:
– Mix the flour and fine salt in a large bowl.
–  Add the butter and 3 tablespoons Gruyere and mix.
– Drizzle in 4 tablespoons ice water and knead until the dough comes together
– Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes.
– Put the dough between 2 sheets of parchment paper and roll into a 13-inch round.
– Transfer the dough to a 9 1/2-inch deep-dish pie plate or individual pie plates and crimp the edges.
– Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat the oven to 350 degrees F.
– Line the crust with foil, then fill with dried beans or something to press down the foil. Bake until the edges are golden, about 20 minutes.
– Remove the foil and beans and continue baking until golden all over, 10 to 15 more minutes.
– Transfer to a rack to cool.For the filling:

– Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until golden.Let cool.
– Thinly slice the tomatoes and toss with 1 teaspoon salt in a colander. Let drain, gently tossing occasionally, about 30 minutes.
– Increase the oven temperature to 375 degrees F.
– Combine the remaining gruyere, parmesan, mozzarella, greek yogurt, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, 1/4 teaspoon each salt and pepper, and the sauteed onion in a bowl.
– Spread in the crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tablespoon olive oil and season with pepper.
– Bake until the tomatoes are browned, about 50 minutes.
Top with the remaining 1 tablespoon each chives and parsley.

Poached Pears with Chocolate Hazelnut Crumbs

Yes, it as good as it sounds! I gotta say i´ve never tried this and all the credit has to go to Sukaina from Sips and Spoonsfuls. Hats off to her cuz shes just plain genius. The only little thing I added from her recipe was Grand Marnier Liqueur for a little kick. Hope you enjoy this as much as i did!

poachedpears

INGREDIENTS
– 1 ½ cup all purpose flour
– ¾ cup sugar (i used brown sugar)
– 120 gms Earth Balance vegan butter, room temperature
– 120 gms dark chocolate, chopped (for vegan use vegan chocolate)
– 3 tbs cocoa powder
– 4 tbs coffee powder
– ½ cup hazel nuts, chopped
– 5 pears
– mixture of whole spices such as 1 cinnamon, 1 star anise and 3 cloves
–  Grand Marnier Liqueur

INSTRUCTIONS:

– Preheat the oven to 200 degrees.
– Peel the pears but leave the stalks intact. Put the pears into a pan with the Gran Marnier Liqueur,  1 tbs coffee and your spice mixture.
– Add enough water so that they are fully immersed. Boil on medium heat until a skewer can easily pierce the pears (about 30 minutes).
– Set the pears aside on a cooling rack.
 – Mix all the rest of the ingredients together so that it resembles breadcrumbs.
– Take 5 ramekins and place a poached pear into each one. Fill the ramekins all the way to the top with the crumble mixture. Pat down gently.
– Bake in the oven for approximately 30 minutes. Serve immediately.**i garnished it with melted chocolateESTASI

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 Sí, es tan bueno como suena! Tengo que decir que nunca habia probado las peras de esta forma  y todo el crédito tiene que ir a Sukaina de Sips y Spoonsfuls. Le rindo el sombrero porque es una genia. La única cosita que le agregué a su receta fue licor Grand Marnier para darle un toque más rico. Espero que lo disfruten tanto como yo lo hice. Buen Provecho!
INGREDIENTES
– 1 ½ taza de harina
– ¾ taza de azúcar (yo usé azúcar morena)
– 120 gramos de mantequilla amarilla, a temperatura ambiente
– 120 gramos de chocolate negro, en trozos
– 3 cucharadas de cacao en polvo
– 4 cucharadas de café en polvo
– ½ taza de avellanas, picado
– 5 peras
– Mezcla de especias enteras, tales como 1 canela, anís  y 3 dientes de clavo de olor
-Licor Grand Marnier
INSTRUCCIONES:
– Precalentar el horno a 200 grados.
– Pelar las peras, pero dejan los tallos intactos. Poner las peras en una sartén con el  Gran Marnier, 1 cucharada de café y su mezcla de especias.
– Añadir agua suficiente para que estén totalmente sumergidos. Hervir a fuego medio hasta que un palillo puede perforar fácilmente las peras (unos 30 minutos).
– Establecer las peras a un lado en una rejilla para enfriar.
– Mezclar todo el resto de los ingredientes juntos de modo que se asemeja a migas de pan.
– Tome 5 moldes y colocar una pera cocida en cada uno. Llenar los moldes hasta el final a la parte superior con la mezcla de migajas.
– Cocinar en el horno durante unos 30 minutos. Sirva inmediatamente.

Italian Pesto

We had such a busy weekend that i wasnt able to touch my computer at all! I went to my first Rose Bowl flea market and it was so much fun. I wanted to stay more time but Dan and a friend of mine wanted to watch a Chargers game so we had to leave early. – Snooze!-

After a looooong day, we finally finished watching Pablo Escobar: Patron Del Mal (tear) and I can finally finish my book. So while reading “Orange Is The New Black” for some reason i was urged to make pesto. God knows why. Maybe because i bought some cute little basil plants at the flea market i felt the urge to destroy them. So i put my book down, closed all the doors of the house so Dan wouldn’t hear the food processor going off at 1:15am! Yup, im crazy!

I made BIG batch of pesto, stored it in my fridge, and then use them to transform my food all week into amazing globe-trotting flavorful grub. This recipe i got from Food Network and it was just perfect! Simple, easy, flavorful Italian pesto you can use to dress up your pasta, sandwiches, you name it. Enjoy!

ITALIANPESTO

INGREDIENTS
– 2 cups packed fresh basil leaves
– 2 cloves garlic
– 1/4 cup pine nuts
– 2/3 cup extra-virgin olive oil, divided
– Kosher salt and freshly ground black pepper, to taste
– 1/2 cup freshly grated Pecorino Romano cheese
INSTRUCTIONS

– Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
– Add 1/2 cup of the oil and process until fully incorporated and smooth.
– Season with salt and pepper.
* If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.** If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

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Tuvimos un fin de semana muy ocupado y fue imposible poder sentarme enfrente de la computadora! Fui a mi primer Flea Market en el  Rose Bowl y fue muy divertido. Yo quería quedarme más tiempo , pero Dan y un amigo mío querían ver un partido de NFL , así que tuvimos que irnos temprano . – aburrido –

Después de un laaaaaargo día, finalmente terminamos de ver Pablo Escobar : Patrón Del Mal y ahora puedo terminar mi libro. Así, mientras leía “Orange is the New Black” , por alguna razón me dieron ganas de hacer pesto. Dios sabe por qué. Tal vez porque compré algunas plantas de albahaca en el mercado y sentía la necesidad de destruirlas. Así que puse mi libro a un lado, cerré todas las puertas de la casa para que Dan no escuchara el procesador de comida de  a la 1:15 am! Sí…estoy consciente que estoy loca!

Hice un montón de pesto así que lo guarde en un gran contenedor para luego utilizarlo para transformar mi comida durante toda la semana. Esta receta es de Food Network y es simplemente perfecta! Simple, fácil, y sabroso pesto italiano que pueden utilizar para mejorar tu pasta, sándwiches, lo que sea. Buen provecho!

pesto

INGREDIENTES
– 2 tazas de hojas de albahaca frescas
– 2 dientes de ajo
– 1/4 taza de piñones
– 2/3 taza de aceite de oliva extra virgen,
– Sal y pimienta recién molida negro, al gusto
– 1/2 taza de queso Pecorino Romano rallado

INSTRUCCIONES
– Combinar la albahaca, el ajo y piñones en un procesador de alimentos y pulsar hasta que estén picadas en trozos grandes.
– Añadir 1/2 taza de aceite de oliva y procesar hasta que se incorpore plenamente.
– Sazonar con sal y pimienta
* Si lo van a utilizar de inmediato, añadir todo el aceite restante hasta que quede suave. Transferir el pesto a un tazón grande y mezclar con el queso.

** Si la congelación, transfiera a un recipiente hermético y rociar aceite restante sobre la parte superior. Congele hasta por 3 meses. Descongele y revuelva en el queso.

Green Papaya Salad

Ive always wanted to make my own papaya salad ever since i tried it in a restaurant back home Tongs Thai Cuisine.  Ive been to a couple here in LA but hand downs nothing beats Tongs. Best thing is Mr. Tong grows everything himself and you know what that means don´t ya? ORGANIC! And im a sucker for organic. Due to my thyroid condition i´ve tried not to eat anything that could have growth hormones or ionizing radiation.  So if you are ever in Honduras be sure to pay him a visit. You can thank me later.

Back to the salad.Fell in love with it in Honduras, got myself a Thai recipe book and off with the cooking. I love Thai food because everything is so fresh and healthy and this Green Papaya Salad is no exception. If you are a closet vegan and want to impress your friends and family, make this and no one will give you any sh*t for it, just say its Thai and they´ll shut up. It’s also easy to make, low-calorie, and very nutritious. So try this recipe for dinner tonight! Enjoy!

greenpapaya

INGREDIENTS:
For Salad
– 1 small green papaya
– 1/2 cup roasted peanuts or cashews
– 2 cups bean sprouts
– 1 tomato, cut long strips
– 3 spring onions, cut into long matchstick-like pieces
– 1/2 cup fresh basil chopped
– handful of fresh cilantro
– 1 red chili, sliced, seeds removed (reduce or omit, to taste)
For Dressing:
– 3 tbsp soy sauce *
– 2 tbsp. grape seed oil (you can also use vegetable oil)
– 3 tbsp. lime juice
– 1 tbsp brown sugar
– 1/2  tbsp honey
– 1/4 tsp. chili flakes or cayenne pepper
* you can substitute soy sauce for fish sauce if you like

INSTRUCTIONS:

– Stir all ‘Dressing’ ingredients together in a cup. Make sure honey dissolves fully. Taste-test for sweetness and spice, adding more honey or chili to taste. Set aside.
– Use a sharp knife to peel the green papaya, then slice it in half and use a spoon to scrape out the seeds. Using the largest grater you have, grate the papaya. (If you dont have one then you can use a potato peeler to create thin, ribbon-like strips.) Place in a large bowl.
– Add sliced tomato, spring onion, chili or cayenne, bean sprouts, and most of the basil. Pour over the dressing, tossing well to combine.
– Add nuts and toss again. Taste-test the salad. If not sweet enough, add a little more honey or a sprinkling of sugar. If not flavorful enough, add a little more soy sauce. If too sweet or salty, add more lime juice. Add more chili for a spicier salad. It all depends to what you like.
– To serve, scoop into individual bowls or onto serving plates. Top with remaining basil leaves plus fresh cilantro and top with more peanuts.

Healthy Mango Mousse

Healthymangomousse
We have ALOT of mangos. ALOT! So ive been trying to figure out what to do with them before they go bad. Yesterday was a Mango smoothie and today is a velvety mango mousse. I made a hippie vegan version simply because, personally, i dont drink cow milk. I omitted the heavy cream,gelatine and eggs and substitute it for coconut creamer.  I found  So Delicious Coconut Milk Creamer has no fat and has only 10 calories per 1 tablespoon. On top of that, it is gluten-free, dairy-free, and has organic ingredients. With this recipe you CAN have your cake and eat it too! I made these yesterday so Dan could eat them tonight and maybe take some to a wine party we have tomorrow. GONE. ALL.OF.THEM! So its a sign they are that good. Enjoy!

INGREDIENTS:

2 large mangos, stones and skins removed, flesh chopped (about 1 pound mango flesh)
1 teaspoon fresh lime juice
6 1/2 ounces So Delicious Coconut Milk Creamer
Handful chopped mangos for garnish

INSTRUCTIONS:
– Blend the mango flesh to a puree in a food processor or blender. Stir in the lime juice.
In a bowl, whisk the 61/2 ounces of So Delicious Coconut Milk creamer until you can create a peak. (like whipped cream)
Fold 1/3 of the coconut whipped cream into the mango mixture. Add the remaining coconut whipped cream and gently fold the into the mango mixture until well combined.
Spoon the mango mousse into a large serving dish or into individual serving glasses, and chill in the refrigerator for 2 hours.
To serve, sprinkle over the chopped mangos.——————————————————————————————————————————————–Tenemos una gran cantidad de mangos. GRAN CANTIDAD! Así que he estado haciendo recetas que lleven mango para que no se pudran. Ayer era un licuado de mango y hoy es un delicioso y cremoso mousse de mango. Hice una versión hippie vegana porque, personalmente , yo no tomo leche de vaca. Omití la gelatina y los huevos por completo y la crema de leche la substitui por crema de coco. Encontre en el super crema de coco marca So Delicious , no tiene grasa y tiene sólo 10 calorías por 1 cucharada . Además de eso , es libre de gluten, sin leche , y tiene ingredientes orgánicos.
Con esta receta usted puede degustar de un postre delicioso sin perder la figura! Hice esto ayer para que Dan lo probara hoy y llevar algunos a una reunion que tenemos mañana. YA NO HAY NADA! NADA. Señal que le encantaron y seguramente a ustedes les gustara tambien. Buen Provecho!

INGREDIENTES:
2 mangos grandes picados
1 cucharadita de jugo de limón fresco
6 1/ 2 oz de crema de coco So Delicious Coconut Milk Creamer
Mango picado para decorar

INSTRUCCIONES:
– Licuar el mango en un procesador de comida o licuadora hasta que se haga puré . Agregue el jugo de limón.
– En un bowl , batir los 6 1/2 onzas de crema de coco hasta que se asemeje a la crema batida.
– Doblar 1/3 de la crema batida de coco en la mezcla de mango. Agregue la crema batida de coco restante y mezcle suavemente  hasta que esté bien combinada.
– Vierta el mousse de mango en un gran plato hondo o en copas individuales , y dejen enfriar en la refrigeradora por 2 horas o más.
– Para servir, colocar mangos picados

Last Day of Detox!!

Today is my last day of detox! For all you people that want to start a juice cleanse I encourage you to try it, at least 3 days or just substitute your breakfast or dinner for 1 green smoothie.You wont regret it.
We woke up pretty late today because we stayed up last night watching Pablo Escobar: Patron del Mal (Pablo Escobar: Boss of evil). WE.ARE.HOOKED. Its basically the life of Pablo Escobar from childhood to this death. Brutal stuff. And I cant help but to notice the eerie similarities that this (a story almost 30 years ago) resembles the one my country is living now. Sigh!
On to happier thoughts. So we woke up late, we ran to the Rose Bowl and back (about 4mi) and came home to make a delicious fresh mango and carrot juice blended with orange, pineapple, and just a hint of lime juice. It’s incredibly refreshing and makes a perfect post workout snack.
I still haven´t had lunch yet, but I´m sure i´ll have the second serving of the mango-carrot juice. Busy planning 2014 projects, will share with you once they´re rolling. Enjoy!

carrotman

Ingredients

– 4 carrots
– 2 oranges
– 3/4 cup frozen mango
– 3/4 cup pineapple
– Juice of 1/2 lime

Instructions

– Clean produce
– Juice carrot, oranges and lime
– Blend juices with mango and pineapple
– Pour over ice

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Hoy es mi último día de desintoxicación! Para todas las personas que quieren iniciar una limpieza de jugo los animo a que traten por lo menos 3 días o simplemente sustituir el desayuno o la cena con un jugo. No se arrepentirán!

Nos despertamos muy tarde hoy porque trasnochamos viendo Pablo Escobar : Patrón del Mal . Estamos enviciados! Es básicamente la vida de Pablo Escobar desde su infancia a la muerte. Cosas Brutal. No puedo dejar de notar las similitudes inquietantes que esta ( una historia de hace casi 30 años ) se asemeja a la realidad de mi país. Desde sus gobernantes incompetentes a una policía corrupta a un país entero viviendo en miedo porque quien manda es el narcotráfico. Esperemos que hayamos tocado fondo y que el nuevo gobierno nos de esperanzas.

Ahora a pensamientos más felices. Así que nos levantamos tarde , corrimos de la casa al Rose Bowl  (alrededor de 4millas) y regresamos a tomar un  delicioso jugo fresco de mango y zanahoria mezclado con naranja, piña y un toque de limón. Es increíblemente refrescante y hace un perfecto aperitivo después de cualquier entrenamiento .
No he almorzado todavía, pero estoy segura de que me tomare la segunda porción de jugo que sobro. Buen provecho!

Ingredientes

– 4 zanahorias
– 2 naranjas
– 3/4 taza de mango
– 3/4 taza de piñá
– Jugo of 1/2 limon

Instrucciones

– Limpiar bien los ingredientes
– Sacarle jugo a la zanahoria y naranja con el exprimidor
– En una licuadora mezclar el jugo de naranja, zanahoria y limon con el mango y la piña
– Verter sobre hielo

Detox Day 6

I didn´t post any of smoothie or juice recipes yesterday frankly because i didn’t make them. I wasn´t feeling like cleaning the juicer (ugh so much work) so i just walked over to Grassroots Natural Market and got a couple of Green Drink (Kale, Spinach, Cucumber, Celery, Carrot, Apple, Lemon & Orange) and a Wheatgrass Ginger Delight. First time drinking wheatgrass… not too shabby!
Today i woke up extra early thanks to one of my neighbors that would not stop making noise! Seriously, who mows the lawn at 6:15am?!?! Some people just don´t get it! So thanks to my lovely neighbor i got up and made breakfast. White egg omelets for Dan (will post later) and a Banana Coconut Smoothie for me. Banana makes everything better in my book.
For lunch i made a green juice. The key to a cleanse is eating 80% veggies and 20% fruits and i only follow this during lunch and dinner. I like my sugar in the morning. So for this Green juice i added kale, cucumber,celery and pineapple and honest to God you can only taste the pineapple.
A friend of mine asked me what the difference between a smoothie and a juice and its simple. Its like your favorite sports team- Olimpia vs Motagua, Real Madrid vs Barcelona, Yankees vs Red Sox, Miami Heat vs NY Knicks – sometimes it seems like strong supporters for each team would never dream of crossing over to support the other side. But unlike sports, there is quite a bit to be gained from sampling the best of both worlds. For smoothies you need a blender and you get the fiber from the fruits and veggies. meanwhile, you need a juicer for juicing and removes the insoluble fibers (but the soluble fiber remains in the juice). Its just a matter of personal taste.
Anywho, enjoy recipes for both smoothies and juices!

coconut

BREAKFAST & SNACK 1: COCONUT-BANANA SMOOTHIE

INGREDIENTS:
– 1 1/2 bananas
– 1 cup coconut milk
– Ice

INSTRUCTIONS:
– Blend all ingredients
– Pour over ice

greenjuicepinea

LUNCH & SNACK 2: PINEAPPLE GREEN JUICE

INGREDIENTS:
– 1/2 pineapple or 2 cups
– 1 cup  kale
– 1 cucumber
– 3 celery stalks

INSTRUCTIONS
– Clean all produce
– Juice all ingredients with juicer
– Pour over ice

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Ayer no subi recetas de jugos ni batidos francamente porque no hice. No tenia ganas de limpiar el exprimidor ( ugh que trabajal ) así que camine a Grassroots Mercado Natural y compre un par de bebidas verde ( col rizada, espinacas , pepino, apio , zanahoria, manzana, limón y naranja ) y una de pasto de trigo con jengibre. Me tome un shot de pasto de trigo por primera vez … No estába nada mal!
Hoy me levanté extra temprano gracias a uno de mis vecinos que no paraba de hacer ruido ! En serio, a quien se le ocurre que cortar la grama a las 6:15am es buena hora?!? Así que gracias a mi querido vecino me levanté e hice desayuno. Un omelete de claras de huevo para Dan ( receta más adelante ) y un batido de Banano y Coco para mí. El banano todo lo cura.
Para el almuerzo hice un jugo verde. La clave para este tipo de limpiezas es consumir 80 % verduras y 20 % de frutas. Yo solamente lo sigo durante el almuerzo y la cena. Así que para este jugo verde he añadido la col rizada, pepino, apio y piña y honesamente sólo sabe a piña.
Un amigo mío me preguntó ayer cuál es la diferencia entre una limpieza de batidos y de jugos. Es muy sencilo. Es como su equipo favorito – Olimpia vs Motagua , Real Madrid vs Barcelona, ​​Yankees vs Red Sox , Miami Heat vs NY Knicks – a veces a los fans no se les ocurriria apoyar al otro. Pero a diferencia de los deportes, aqui si se puede aprovechar lo bueno de los 2 lados. Para batidos solo necesitan una licuadora y se obtiene la fibra de las frutas y verduras. Mientras tanto para una dieta de jugo, se necesita un exprimidor de jugos y este elimina las fibras insolubles (pero la fibra soluble permanece en el jugo ). Es sólo una cuestión de gusto personal.
Estoy divagando.  Disfruten de estas recetas para ambos batidos y jugos. Buen Provecho

DESAYUNO Y MERIENDA 1 : BATIDO DE COCO Y BANANO

INGREDIENTES:
– 1 1/2 banano
– 1 taza leche de coco
– hielo

INSTRUCCIONES:
– Mezclar todos los ingredientes en la batidora
– Verter sobre hielo

ALMUERZO Y MERIENDA 2: JUGO DE PIÑA
INGREDIENTES:
– 1/2 piña o 2 tazas de piña en cuadritos
– 1 taza de col rizada o espinaca
– 1 pepino
– 3 tallos de apio

INSTRUCCIONES
– Limpiar todos las verduras
– Agregar todos los ingredientes al exprimidor de jugo
– Verter sobre hielo