Baked potato

Baked Potatoes with bacon and scallions

Baked, Grilling

Spanish Version

Since I was a little kid I was intrigued of baked potato, one of my childhood memories was this fast food venue called Mr. Potato were the main dish were this delights.

The right filling for a bake potato is probably has not the least caloric content, this is not an everyday recipe but it can be used in a special occasion.

For me the trick for a delicious filling is the proportion of cream, butter and potato.

This recipe it’s great for grilling or baked, perfect for a summer grill.

INGREDIENTS

4 large potatoes washed aprox 1 lb each.
1 lb butter
1 cup of sour cream
1 scallion stalk
4 Tbsp chopped fresh parsley
8 slices of cooked and chopped bacon
Foil paper

PREPARATION

Preheat the oven to 400 °F

Fol the potatoes with foil and bake them for at least 30 minutes, until pinched with a fork are very tender.

Remove from oven and let them cool down

With an oven mitten or a towel take each potato and cut the top and remove most of the content without getting to the skin, and put all the potato inside on a bowl.

Mix in the butter, sour cream, parsley, scallions and half of the bacon to make a tender and we’ll mixed purée.

Put the purée on a pastry bag

Fill each empty potato with the purée and sprinkle the remaining bacon.

Nutrition Facts
(for each potato)

Calories 1454
Carbs 82 g
Fat 117 g
Protein 15 g
Sodium 902 mg
Sugar 3 g

Healthy Nuggets

Healthy Chicken Nuggets

Baked, Easy to make, Healthy

Spanish Version

I’m an only child, however I grew up really close to my cousins, one of them, the closest to my age has two kids, the first one a boy named Asier being the first child and for his mother’s “Practicity” he got used to have for meal “chicken and fries” and chicken for him means nuggets.

Even when the frozen nuggets have an arguably protein content, the caloric content and nutrient quality doesn’t seems for me as the most suitables for kids, or grown ups for that matter.

When Asier comes home to visit he have this nuggets and enjoy them without a doubt, in fact he loves them, they are really easy to make and much more healthy.

Yield: 4 portions

INGREDIENTS

1 lb Skinless boneless chicken breast
1 beat ended eggs
1/2 cup sesame seeds
2 Tbsp mustard seeds

PREPARATION

Over a piece of foil paper or wax paper put the ground chicken and form a cilinder sausage, the diameter of it will be the size of your nuggets.

Put the chicken on the freezer for at least one hour until is firm enough to be able to cut it without loosing shape.

Preheat the oven on 350 °F

Set the a baking sheet with foil paper

On 1 small bowl beat the egg in a separate bowl mix the seeds

Slice the cilinder on not so thick portions (max. Half and inch)

Pass each nugget over the egg and then pass it over the seeds until it’s completely cover, if needs more pass again on eggs and seeds.

Put each nugget on the oven sheet, once done bake for 20 minutes or until reaching at least 165 °F inside

Let them cool and serve with your favorite dressing.

NUTRITION FACTS
(Serving per recipe 4)

Calories 287
Carbs 7 g
Fat 16 g
Protein 31 g
Sodium 59 mg
Sugar 1 g

 

Padron Green Peppers

Padron Green Peppers

Baked, Easy to make, Healthy

Spanish Version

There’s people important in your life and sometimes they are not aware of it, for me one of that people is Rafael, one of my best friends. A few weeks ago Rafa published on his Facebook his mother’s Padron Peppers picture and I compromise to him get the recipe and prepare them.

Padron green peppers are variety from the Capsicum annuum Peppers. It’s origin comes from the northwestern municipality La Coruña in Spain, being a variety their heat is from none to moderated and just a minor quantity ( approximately 20%) are particularly hot, this depends among other factors the quantity of water or sunlight during the growth process.

Rafael also it’s a believer of a healthy lifestyle, even he wrote the bookEn Buena Salud ” (which also was on the top 10 rank Amazon 2011 top books in spanish), thats why I decided to make this recipe two ways, traditional fried and on a reduced fat baked way.

INGREDIENTS

1/4 lb. Padron green Peppers (approximately 50 peppers)

1/2 cup. vegetable oil  (if frying)

2 Tbsp olive Oil (If Baking)

1/2 tsp de Sea Salt

 PREPARATION

Wash and dry the peppers

With a Paring Knife cut the tip of the peppers in half if small and in 4 the large ones

If you’re going to fry them:

Put the frying oil on a skillet to Medium High temperature.

Fry the peppers from one side and flip them over until slightly golden. (5 minutes aprox)

Remove from oil and place onmetal strainer lined with some paper towels, to absorb oil.

If you’re going to bake them:

Preheat Oven to 400 ºF

On a cup put the Olive oil and with a pastry brush paint each pepper on both sides.

Place each pepper on a baking sheet and bake for 12 minutes.

With thongs flip each pepper and bake 5 more minutes.

Remove from oven

Place the peppers on a plate and sprinkle the sea Salt.

Now, Just Enjoy!

The difference between both preparations is that, on the oven the flavor is deepest and smokey, meanwhile fried the cooking is faster and has a lighter taste.

NUTRITIONAL FACTS

Fried                  Baked
Calories              746                     407
Carbs                   36 g                    36 g
Fat                        71 g                    33 g
Proteíns                 6 g                      6 g
Sodium             936 mg                937 mg
Sugar                     0 g                     0 g

 

Cocoa Rich Brownies

Brownies

Baked, Basics, Desserts, Easy to make

Spanish Version

I keep doing this trip down memory lane, another of my childhood recipes were brownies, a finger food dated to the beginnings of the 20th century in Chicago, a mix between cookie and cake. There are many brownies versions, my first contact with them were via a tv ad of Pilsbury’s Brownies, from that boxed brownies until today things have changed a little bit, this recipe I found it a couple of years ago, it’s low in sugar and rich in cocoa, it’s a shame that it can’t be low far too, so you have to eat them moderately.

INGREDIENTS

1 cup unsalted butter, at room temperature
2 cups sugar
3,5 to 4 ounces bittersweet chocolate (85% Cocoa), melted and cooled
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened 100% Cacao Powder

Special Equipment: 13 x 9 in. Baking Pan

PREPARATION

Preheat the oven to 350° F. Line the baking pan with foil paper and spray it with oil.

Place the softened butter in a large bowl, and whisk until it is pale yellow and light. Add the sugar  and whisk until the mixture is light and fluffy.

Whisk in the cooled chocolate, then add the eggs one at a time, whisking after each addition.

Whisk in the vanilla, then sift in the flour and cocoa, fold them in until combined.

Transfer the batter to the prepared baking pan, smoothing it out   evenly, and bake in the center of the oven until the brownies have puffed slightly around the edges and are shiny on the surface, about 30 minutes. They will be very moist in the center. Remove from the oven and let cool before cutting into squares.

Soupe a l'oignon

French Onion Soup on a Bread Bowl

Baked, Main Course, Memory Lane

Versión en Español

The first time I had soup served inside of a bread bun was at the Fisherman’s Warf in San Francisco, at that time I had claim chowder, and I though it was great be able to eat everything, even the bowl.

My family says that my cousin Victor Manuel, was fond of this soup, and somwere in my memories I remember some restaurant’s ad with this soup served inside a bread loaf, so when I finally had the oportunity to do it that way, I couldn’t help myself and turned into something delicious.

The trick is isolate the liquid from the bread using cheese as a waterproof agent, so the bread holds shape and texture till the end of the service.

INGREDIENTS

2 lb medium onions, thinly sliced lengthwise
3 sprigs fresh thyme
2 Bay leaves
3/4 teaspoon salt
1/4 cup unsalted butter
3/4 cup dry white wine
4 cups low sodium beef broth
1 1/2 cups water
1/2 teaspoon black pepper
6 (7oz) small loaves of rounded thick crust french bread
1/2 lb sliced Gruyère cheese
1/2 lb sliced Emmental cheese
2 tablespoons finely grated Parmigiano-Reggiano

PREPARATION

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes.

Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

Put oven rack in middle position and preheat oven to 350°F.

Cut a circle on the top of each bread loaf and remove most of the crumbs, arrange the slices of Emmental so it’s completely covered on the inside, and place it on the oven for 10 to 15 minutes, enough time to melt and cover the inside without burning it.

Remove bread from the oven and preheat the broiler, discard bay leaf and thyme from soup, fill the bread loafs with soup and cover it with the Gruyère slices allowing ends to hang over the bread, then sprinkle with Parmigiano-Reggiano.

Put the breads back on the oven and Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

bread

French bread

Baked, Basics

Spanish version

One of the most relaxing things for me is making bread, that almost magical power of turning dust into a bread loaf, beso des, The bread Is so esas to do and so versatile that is worth trying at least once.

Bread making has it’s tricks to have soft crumbs or thick crusts, and we’ll be experiencing on different recipes

This french bread recipe originally uses fresh yeast, which is the one used at the bakery, however, the san francisco baking institute recommends the substitution with instant yeast using 40% of the weight of the fresh one on the recipe. I’m providing you with both in case you use one or the other.

This French bread recipe is basic and easy to do, once you are used to handling the dough you can begin experimenting with herbs, spices or different kind of flours

INGREDIENTS

7 cups all propose flour
1/4 cup sugar
2 tablespoons salt
7 tablespoons slated butter
1 oz fresh yeast or 2 tablespoons of instant yeast
3 tablespoons powder milk
2 cups lukewarm water

PREPARATION

In a large bowl mix all the dry ingredients including yeast

Add the butter and mix

Add water and mix the ingredients until incorporate

Pour over a slightly floured surface and knead until having a soft and elastic dough

Grease the bowl with butter or spray with cooking spray, bring the dogh back to the bowl and cover with a damp cloth for approximately 90 to 120 minutes until it double the size

Pressing with your fist deflate the dough and separate in 2, 4 or 6 portions, depending on the size of the loaf you want.

Extend the dough with a pin over the surface for a little less that half inch thick, fold I to a cylinder without pressing too much for baguette type loafs or fold the corners to the inside and turn it over for a rounded loaf.

Grease a baking sheet and put the loafs separated enough, cover them with the damp cloth until triple the size (approximately 2 hours)

Preheat the oven to 400 °F

Using water spray, spray some water over the loafs, with a very sharp knife cut lines over the loafs and bake them for 20 to 25 minutes until golden brown.

To obtain thicker crusts spray 3 or 4 times with water while on the oven (win 4 minutes intervals)

Remove from the oven and let them cool for at least 90 minutes before cutting.