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Author: admin

Shrimp garden salad

Published: 26 June 2024
Written by admin
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Categories: Salads

The purpose of all my salads is to provide all nutrients you need to overcome the day ahead of you with the best of energies possible. I always want them to be a whole meal, not just a companion on your plate; they are the main dish.

One of my favorites, Kale Shrimp Carrots. I love chickpeas and love shrimps, so why don’t put them together.

Ingredients:

  • 1 cup of cooked Kale*
  • 3 slides of mozzarella cheese
  • 2 strawberries
  • ½ cup of cooked chickpeas**
  • 1 Zucchini***
  • ½ carrot
  • 2 tbsp of shredded parsley
  • ½ tbsp dried ginger
  • 1 cup of cooked shrimp****
  • Dressing:
  • 1 tbsp Olive oil
  • 1 tbsp Balsamic Glaze

Preparation:

As this salad is very colorful, I picked a white plate and salad bowl.

  1. Place the Kale to form a bed where all your ingredients will rest comfortably.
  2. Put the middle the mozzarella cheese
  3. As you can see in the salads pictures, the strawberries are cut in slices, so do that first and put them around the cheese to create a base crown.
  4. Place the cooked shrimp gently; I’m explaining in a separate article how I cook the shrimp.
  5. Sparkle around the strawberries the cooked chickpeas.
  6. Now is the zucchini’s turn to be part of the show, so make little rolls and place them on top of the cheese and surrounding the shrimp, as shown in the pictures.
  7. Sparkle carrots and parsley on top of the shrimp and; also add olive oil around and balsamic glaze to make it look nice.
  8. Salad ready to enjoy!

 Let me know your comments after tasting this delicious dish.

Arepas

Published: 25 June 2024
Written by admin
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Categories: Breakfast

I was born in Cuba and moved to Venezuela as a child, so I quickly adopted Venezuelan traditions and food costumes. Arepas are part of my blood. I grew up eating arepas almost daily as my mother mixed Venezuelan and Cuban cuisine.

Arepas are cornmeal cakes that originated hundreds of years ago in a region that now makes up Colombia, Venezuela, and Panama. Traditionally, they were cooked in a pan called a budare. But they can also be grilled, baked, or fried.

Venezuelan arepas tend to be smaller and thicker, while Colombian arepas tend to be sweeter, thinner, and stuffed with cheese.

 Ingredients:

  • 2 ½ cups water 
  • One teaspoon salt 
  • 2 cups pre-cooked white cornmeal (such as P.A.N.®) 
  • 2 tbsp of olive oil 
  • 2 tbsp coconut oil 

Preparation steps: 

  • Stir water, olive oil, and salt in a medium bowl; gradually stir in cornmeal with a fork or your fingers until the mixture forms a soft, moist, malleable dough. 
  • Form dough into eight 2-inch diameter balls; pat each to flatten into a 3/8-inch-thick arepa patty. 
  • Heat the coconut oil in a square skillet over medium heat; grill arepas in batches until golden brown, about 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle. 
  • Slice halfway through each arepa horizontally with a thin serrated knife to form a pita-like pocket.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes