By Admin, on May 16th, 2012% 
Quinoa Salad (Photo: Margarita Persico) Quinoa Salad By Margarita Persico Serves: 4 to 5 Ingredients 2 cups quinoa, cooked 2 cups lettuce leaves, mixed baby greens, romain or Boston lettuce 1/4 cup red onion slices ¼ cups mango, diced ¼ cup pineapple 8 each olives, large Spanish, stuffed with red peppers, slice 1/4 cup dried cranberries, chopped (optional) 1/8-cup currants, raisins or small dried fruits of choice 2 tablespoons basil, fresh, minced 1/4-cup walnuts or pecans . . . → Read More: Quinoa Salad Quinoa Salad
By Admin, on December 23rd, 2011% 
Vegetarian filling. Add more achiote. (Photo: Margarita Persico) Or may use traditional pork filling. (Photo: Margarita Persico) . Though this filling is for the “pasteles,” it can also be used as a side with jasmine rice, as Sloppy Joe’s or with the starch of your choice. To make the pasteles’ masa, click here. Ingredients 1 1/2 pounds meat — your choice or any vegetarian protein such as . . . → Read More: Filling for the Pasteles or Sloppy Joe’s Filling for the Pasteles or Sloppy Joe’s
By Admin, on December 20th, 2011% 
Pasteles (Photo: Margarita Persico) The Puerto Rican Pastel is of indigenous Taino heritage. In Puerto Rico, the “pasteles” (cakes similar to tamales) are a prized dish for very special occasions since it is very time consuming. The “masa” for the pasteles consists of green bananas, taro, pumpkin and some people use other vegetables. The pasteles are seasoned with the juice of the fillings, usually pork or chicken with chickpeas, spices and annatto oil (“achiote” seeds infused in oil). Some people as myself, make them vegetarian using chickpeas and tempeh or other vegetable protein. These pasteles . . . → Read More: Puerto Rican Pasteles — Making the Masa Puerto Rican Pasteles — Making the Masa
By Admin, on September 27th, 2011% 
Potato Knishes (Photo: Margarita Persico) If you are from New York, you probably know what a knish is. It is a Jewish pastry, dumpling like, comfort food traditionally stuffed with mashed potatoes, meat, vegetables, or a cereal such as buckwheat. My Mother’s Knish, a Westlake Village, California, knish deli is where I tried my first buckwheat knish. Usually a knish is wrapped in wheat flour dough. It is similar to the Puerto Rican rellenos de papas . . . → Read More: Knish Knish
By Admin, on September 19th, 2011% 
#gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } Avocado Sandwich was one of my Dad’s favorite quick lunches. Dad made salads that he put in sandwiches long before it was popular. Avocado salad was one of them. In NYC in the 1960s when avocados were difficult to find, my dad would ask . . . → Read More: Avocado Sandwich Avocado Sandwich
By Admin, on August 19th, 2011% 
Spinach Butternut Squash Risotto (Photos and Recipe: Margarita Persico) The sweet and astringent taste of the butternut squash and the spinach along with the saffron gives this risotto a special touch. For a side dish, a lettuce and spinach salad with nuts and apples, and steam or sauté green vegetables such as broccoli, kale or collard greens would make this dish complete for any occasion, including entertaining guest. Recipe below. Enjoy! Spinach Butternut Squash Risotto . . . → Read More: Spinach Butternut Squash Risotto Spinach Butternut Squash Risotto
By Admin, on July 20th, 2011% 
Split Pea Pancakes (Photo: Margarita Persico) With Indian roots and war linkage, Split Pea Pancakes are part of the traditional Indian food. Though now a unique and unusual food in the United States of America, these pancakes were prepared during World War I. Split Pea Pancakes was a substitute for wheat and meat. In the book: “Foods That Will Win The War and How to Cook Them,” food writer C. Houston Goudiss in 1918 recommended using . . . → Read More: Split Pea Pancakes Split Pea Pancakes
By Admin, on June 12th, 2011% 
Vegetable tower with mashed Yucca (Photo: Margarita Persico) Recipe courtesy of Rebecca Moya, OME Restaurant, San Pedro de Montes de Oca, Costa Rica Ingredients 3 slices of eggplant 3 slices of “zucchini” 3 slices of carrot 3 slices tomato 3 slices Onion 1 large Portobello mushrooms Instructions 1. In a large bowl, mix the vegetables with a little olive oil, red wine vinegar, salt, pepper, thyme, oregano and rosemary. 2. Put on the grill until . . . → Read More: Vegetable Tower with mashed Yucca Vegetable Tower with mashed Yucca
By Admin, on November 1st, 2010% 
Delicata means delicate. And this squash is delicate in taste, though it has a hard skin. One must be careful when cutting since its skin is as tough as a pumpkin. However, I find it easy to cut since they are small and weight under a pound. This yellow and green strip oblong shape squash is a treat. One squash will easily serve two people. Delicata Squash “Chips” by Margarita Persico Ingredients: One Delicata squash . . . → Read More: Delicata Squash “Chips” Delicata Squash “Chips”
By Admin, on October 20th, 2010% 
“Where’s the beef?” and the petite octogenarian whose voice has echoed into the subconscious of many viewers, including myself, of Wendy’s 1984 television advertisements series. But nearly two years later I was making beefless burgers in my kitchen. Why vegetarian? A Korean tourist asked me in a restaurant after a city tour of Tokyo (1988). He could not believe I was asking for a vegetarian meal. “But you are an American and you do not . . . → Read More: Veggie Burgers Veggie Burgers
|
|
