Category Archives: Eating Light

Celery Stalk Healthy Benefits | Wasabi Bloody Mary

CELERY

Apples walk away with most health accolades, and spinach leads the healthy veggie brigade. Compared to them, celery is somewhat unsung, but once you read it’s incredible–and nearly endless–list of health benefits, you will quickly join its growing list of lovers.

  • Celery is a great choice if you are watching your weight. One large stalk contains only 10 calories! So, add celery to your shopping list and enjoy it in your salads, soups and stir-fries.
  • Celery reduces inflammation. If you are suffering from joint pains, lung infections, asthma, or acne, eating more celery will bring much-needed relief.
  • It helps you calm down: Celery for stress-relief? Oh yes! The minerals in celery, especially magnesium, and the essential oil in it, soothe the nervous system. If you enjoy a celery-based snack in the evening, you will sleep better.
  • It regulates the body’s alkaline balance, thus protecting you from problems such as acidity.
  • Celery aids digestion: some say celery tastes like “crunchy water,” and that is the reason it is so good for your digestive system. The high water content of celery, combined with the insoluble fiber in it, makes it a great tool for easy passage of stool. Note: because celery has diuretic and cleansing properties, those with diarrhea should avoid eating it.
  • It contains “good” salts. Yes, celery does contain sodium, but it is not the same thing as table salt. The salt in celery is organic, natural and essential for your health.
  • It cares for your eyes. One large stalk of celery can deliver up to 10 percent of your daily need for Vitamin A, a group of nutrients that protects the eyes and prevents age-related degeneration of vision.
  • Celery reduces “bad” cholesterol: There is a component in celery called butylphthalide. It gives the vegetable its flavor and scent. Guess what: this component also reduces bad cholesterol! A Chicago University research shows that just two stalks of celery a day can reduce bad cholesterol (LDL) by up to 7 points!
  • It lowers blood pressure: An active compound called phthalides in celery has been proven to boost circulatory health. Raw, whole celery reduces high blood pressure.
  • It can amp up your sex life: and this is not just hearsay. Dr. Alan R. Hirsch, Director of the Smeel and Taste Treatment and Research Foundation, says two pheromones in celery–androstenone and androstenol–boost your arousal levels. They are released when you chew on a celery stalk.
  • Celery can combat cancer: Two studies at the University of Illinois show that a powerful flavonoid in celery, called luteolin, inhibits the growth of cancer cells, especially in the pancreas. Another study suggests that the regular intake of celery could significantly delay the formation of breast cancer cells.

Useful Tips:  Choose celery with upright stalks that snap when bent. The leaves should be fresh and crisp.  When selecting celery, remember this rule of thumb:  The darker the color, the stronger the flavor.   Freshly chopped celery retains its nutrients much better than if you chop and store it even for a few hours.  Steamed celery not only retains its flavor, but also most of its nutrients–up to 99 percent of them, in fact!

Sake Bloody Mary
Sake Bloody Mary

Making new traditions for the past two years with my sister, Felicia. Day trips at the beach are among the most honored family traditions with my sister.  Excitement, with very little stress, and over all fun times at the beach. Our day starts at our favorite spot Pop’s Garage on the boardwalk in Asbury Park down at the Jersey Shore. Felicia will have her Mimosa and I the Bloody Mary. By the way Asbury Park is a great place to shop, dine, stroll the boardwalk or enjoy the beach and surf. The city has a wonderful downtown mixed with restaurants, clubs with a mix of art galleries, antique and retail shops. After several hours in the sun, we head out to McLoone’s Asbury Grille for our afternoon drinks and lunch with it’s fine casual menu in a relaxed atmosphere with both indoor and outdoor seating. Great!!

Bloody Mary | Two of my favorites

Drinks

Wasabi Bloody Mary

  • 1 OZ SMIRNOFF PROOF VODKA
  • 3 OZ TOMATO JUICE
  • 6 DASH(ES) WORCESTERSHIRE SAUCE
  • 3 DASH(ES) HOT SAUCE
  • 1 PINCH(ES) PEPPER
  • 1 SQUEEZE(S) WASABI
  • 1 Celery Stalk

Homemade Sake Bloody MarySake & Shōchū Bloody Mary

  • 3 cups tomato juice or V8
  • 1 1/2 cups Shōchū
  • 3 tablespoons Sake
  • 2 tablespoons Teriyaki sauce
  • 2 tablespoons pickled Ginger brine
  • 2 tablespoons Mso paste
  • 1 tablespoon lime juice from 1 lime
  • 2 teaspoons Wasabi powder, plus more to taste
  • 2 tablespoons Togarashi  (red chili peppers Japanese condiment)
  • 6 lime wedges from 1 lime
  • 1/4 cup Kosher salt
  • 12 pieces pickled ginger
  1. In a large pitcher, combine tomato juice, sochu, sake, teriyaki sauce, ginger brine, miso paste, lime juice, wasabi powder, and 1 tablespoon togarashi. Stir well until miso paste is fully dissolved.
  2. On a small plate, combine salt and 1 tablespoon togarashi. Run a lime wedge around the rim of 6 tall beer or Collins glasses and coat edge with salt-togarashi mixture. Place a lime wedge on the edge of each glass and fill with ice.
  3. Pour cocktail into glasses and garnish with a cocktail skewer threaded with 2 pieces of pickled ginger.

Peace and Mind

Chef EdieM

Herring |Toast |Salted Cucumber |Horseradish

Herring is one of the best sources of vitamin D as well as other vitamins, proteins and minerals. Vitamin D plays a prominent role in the body’s absorption of phosphorus and calcium and in the formation of bones.

Herring & Toast

Like crisp bread and potatoes, numerous studies show that those who frequently eat fish are healthier. Herring, like salmon and other fatty fish, contains valuable Omega-3 polyunsaturated fatty acids that promote a healthy heart, regulate blood pressure, reduce blood clotting and strengthen the immune system.  Maybe you are a big fan of Herring or maybe you’re not. But don’t judge because you never had it prepared right, however if you don’t appreciate Herring you miss a fish that’s good for you, Omega 3 source, Vitamin D, Vitamin D12 and  besides being good for your health and all that for a very cheap price.

Let’s make this happen,

A potent combination of fresh Herring, pungent horseradish and refreshing cucumber that’s a smashing start to any meal, here is what is needed to make it happen.  30 minutes to 1 hour preparation time | Serves 4

Ingredients:

½ Cucumbers, peeled, thinly sliced on a mandoline

4 tbsp Grated fresh horseradish

2 Heaped tablespoon crème fraîche

2 tsp English mustard powder

4 fresh Herring fillets

Salt | Freshly ground black pepper

1 Tsp butter

To serve:

4 Slices soda bread, toasted, buttered

1 Red onion, thinly sliced

1 Lemon

Preparation Method:

  1. For the salted cucumber and horseradish, place the cucumber slices into a colander and sprinkle with plenty of salt. Mix well and leave the contents to drain over the sink for half an hour.
  1. Rinse the salt off the cucumber with cold water, then leave to drain. Gently wring out any excess moisture from the cucumber with your hands, then set aside.
  1. In a clean bowl, mix the horseradish with the crème fraîche and mustard powder, making sure the mustard powder is well combined with no lumps. Set aside.
  1. Season the Herring fillets on their skin side with salt and freshly ground black pepper.
  1. Heat the butter in a frying pan until it is foaming. Add the fillets skin-side down. Place a heat-proof plate onto the cooking fillets, as this will make sure they stay flat and cook evenly. Cook for 4-5 minutes, or until nearly cooked through, then turn the fillets and cook for 30 seconds, or until just cooked through.
  1. To serve, place a small handful of the cucumber onto the toast. Place the cooked Herring fillets onto the cucumber. Place a dollop of the horseradish sauce on top and garnish with a little of the sliced red onion and a squeeze of lemon.

Chef  EdieM

Ensalada de Bacalao | Cod Fish Salad with Mojito

Puerto Rican Codfish Salad | Ensalada de Bacalao

Ensalada de Bacalao (Codfish Salad)

Ingredients
2 lbs, dry/salted bacalao, desalted
4 white potatoes, boiled and cubed
1 large red onion, peeled and sliced into rings
3 tomatoes, sliced
½ green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
3 hard boiled eggs, shelled cooled and sliced
4 Fresh garlic cloves, thinly sliced
2 avocados, sliced
1 small jar of red pimientos, sliced
½ cup Spanish olives ½ cup olive oil 1 tbsp of white vinegar
Salt and pepper to taste

Let’s make this happen…

  1. Rinse codfish under warm running water to rinse off excess salt. Then add to a pot of boiling water, let it boil for about ½ hour. Drain the water, add fresh water and boil again for 20 minutes. Drain and let it cool.
  2. Shred or pull apart into bite size pieces using your fingers. Set aside to let drain and cool again.
  3. Clean, peel and dice potatoes into large cubes. Boil the potatoes for only 20 minutes. Let potatoes, sit and cool.
  4. Boil the eggs.
  5. Place the fish in the salad bowl as the first layer. Add the other ingredients except for the olive oil, vinegar & hard boiled eggs. Make other layers with the codfish and all the ingredients until all is used up., salt, and pepper. Combine vinegar & olive and drizzle over the salad. Gently toss until all ingredients are well coated with the dressing. Add sliced boiled eggs, & garnish with red pimientos.

Serves 6

Pairing: Ice Cold Mojito

Mojito Ingredients: Original recipe makes 1 cocktail Change Servings

10 Fresh mint leaves

½ Lime cut into 4 wedges

2 tablespoons white sugar, or to taste

1 cup ice cubes

1 ½ Ounces White Bacardi Rum

1/2 cup Club Soda

Let’s make this happen…

  1. Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice.
  2. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture.
  3. Fill the glass almost to the top with ice.
  4. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired.
  5. Garnish with the remaining lime wedge.

Note: If you’re going to muddle the mint leaves in the glass, add a little sugar to it too. The sugar is an abrasive and will grind up the leaves very well

Mojito Drinks

 

 

Enjoy Chef EdieM

Coconut Flan (Flan de Coco)

Let’s make this happen….

• ¾ cup white sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can coconut milk (Goya)
• 8 eggs
• 1/2 cup fresh shredded coconut
• 4 oz Philadelphia original cream cheese

Directions
1. Preheat oven to 350 degrees.

2. Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted and turned golden brown; then add 2 tablespoons of sweetened condensed milk. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.

3. Once the caramel has hardened, shred coconut over caramel.

4. Pour the condensed milk, coconut milk, cream cheese and eggs into a blender. Blend for 3-5 minutes until smooth. Pour into baking dish over the caramel.

5. Pour 2 cups of cold water into larger deep baking pan, then place glass baking dish into the larger baking pan. You want to prevent the burning of the caramel and helps keeps the flan from sinking. Bake in preheated oven for 45-60 minutes or until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight. Place flat dish over baking pan, flip and enjoy!

Latin Fusion for any Party

Latin Fusion for any Party  

I’ve complied all the fixing you’ll need for a very special Latin Fusion Party!  

Invite your family and friends over and impress them with a Bistro-Chic Style Latin Fusion Dinner Party.

 

Arroz con Leche/ Spanish Rice Pudding

Arroz con Gandules/Spainish Rice              

Pasteles/Latin Savory Cakes                      

Pernil/ Roast  Garlic Pork                             

Yucca con Mojo/Yuca with Garlic Sauce         

Pumpkin & Spanish Flan

Clam Soup with Garlic & Shrimp

Deep Fried Peppers Stuffed with Cod

Mini Meatball Sliders

Ginger Holiday Martini

Chef EdieM

 

 

Growing up and being Latina….
I was completely unaware that I was an American Latino until maybe the fourth or fifth grade. I realized it more and more during my lunch time, and while some of my classmates carried brown paper bags with them to the cafeteria, others got in line for the free lunch or ate at the corner deli shop. As for me, I had to walk home every day with my sisters back and forth for my lunch.

First, we were strapped for money (coming from large family of seven at the time) so I needed to go home and also the food was great especially the left-overs (e.g.) arroz con frijoles (rice and beans) and if there were no leftovers it was Jamón y queso y pan con mayonesa (ham and cheese sandwiches with mayo).

As my journey through school continued, my parents couldn’t help me with my homework the way other parents could because my parents lacked education. I was totally on my own when it came to my education. I lacked talent on building friendships during school yet strictly paid attention in class to avoid the risk of being a failure. I also had to translate for my parents, not like English to Spanish, but translate what was being said so they can comprehend the English language and as a young confused girl, this was the worst thing you could ask me to do since I had no idea what was going on!

I was bullied in school and in the neighborhood, because the way I looked, having pale skin, reddish blonde hair and green eyes – features people don’t typically identify as Latina. I was constantly asked and questioned, “Where are you really from?”, or “Can you speak Spanish, right”? Or constantly questioned why I looked different from my other siblings whom had dark skin and dark hair.

Indeed it was painful and rough for me growing up and did I mention it affected me socially, too. I couldn’t do a lot of things my friends could, such as sleepover or movies. Strict Latino up bringing parents or just punishment.

In the end “Yes, I am Latina,” proud of it and it was different and difficult then, but much, much better now.

Jumbo Shrimp Stuffed with Cilantro and Hot Chile

Jumbo Shrimp Stuffed with Cilantro and Hot Chile

What you will need to make the awesome dish!

8 – 10 jumbo shrimp, in the shell (about 1 1/4 pounds)

fresh thyme, leaves stripped

Juice of 2 limes (about 1/4 cup)

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt, plus additional for seasoning

Freshly ground black pepper

1 clove garlic, minced

1/2 large jalapeno, with seeds

2 scallions (white and green parts)

1 cup coarsely chopped fresh cilantro leaves

 

Let’s make this happen

Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and devein that runs down the center.

Rinse with lemon water (gives it that fresh taste) and pat dry shrimp. Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and black pepper, to taste, in a shallow bowl.

Lay the shrimp cut side down in the lime mixture, cover bowl with plastic wrap and refrigerate for 30 minutes.

In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Add the cilantro ( I like allot of it, but than again that’s me) and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp.

Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.

Bon Appetit from Chef EdieM ~ Have a Corona on me, with a side salad of mango’s and greens mix.

Roast Pork | Pernil Asado

Roast Pork | Pernil Asado This traditional Puerto Rican roast pork recipe results in a tender and succulent, melt in your mouth entree for the dinner table.  Pernil Asado is pork leg, pork shoulder or Loin, marinated in a sauce made with beautiful spices and beer, onion, garlic, scallions, achiote and cumin, then slow roasted in the oven for hours. A few minutes at the end of the slow roasting time crisps up the skin and you will have a hard time deciding if you like the tender meat or the crackling skin better!

 

 Ingredients

 1 (10 to 12 pounds) pork leg or shoulder with bone-in (I prefer without bone)

1 large white onion, diced

8 scallions, chopped

10 cloves garlic, crushed

3 tablespoons ground cumin

1 tablespoon achiote powder

1 ½ teaspoon dried oregano

2 tablespoons white vinegar

6 cups dark beer

Kosher salt |freshly ground black pepper, to taste

 Let’s make this happen:

  1.  Place pork in a large roasting pan that fits in the fridge and your oven.
  2. To make the marinade: Place all ingredients in the blender or food processor. Process until well combined.   
  3.  Make deep incisions on both sides of pork and rub the marinade all over the pork. Cover pan with plastic wrap and let marinate for 24 hours in the fridge.   
  4.  Pour the beer and ground achiote over the pork leg and let it marinate for another 24 hours, turning the pork every 8 hours. When ready to cook, remove from refrigerator and let sit at room temperature for 30 minutes.   
  5.  Place the oven rack in the lowest position and preheat the oven to 325F. Cover roasting pan tightly with foil and roast for about 5 to 7 hours or until tender. To keep the pork from drying out you will need to bathe the pork with the pan sauces, using a soup ladle, about every 20 minutes.   
  6.  When the pork is tender remove foil from pan and let broil about 5 to 7 minutes or until skin is crisp and crackling.

 Serve with:  Puerto Rican Rice and Pigeon Peas (Arroz Con Gandules) and or salad; read blog for recipes.

 Enjoy!

Chef EdieM