Sunday, July 28, 2013

Swai Fish with Mango sauce on a bed of greens and avocado

Do you love mangoes?  I do.  I go from delicious smoothies and desserts to delicious meals, like the one I am going to show you today.

Swai Fish with Mango sauce on a bed of greens and avocado

My hubby said: "Eso gana cualquier concurso" which means that the dish could win any contest.  It was very delicious indeed. I used Swai fish but I am sure that it will be amazing with any fish.


Mango sauce
  • 3 Swai fillets -cut in 1 inch pieces-
  • turmeric 
  • ground mustard
  • cooking spray -I used Canola-
  • 1 medium onion -chopped-
  • 2 garlic cloves -minced-
  • 1 small yellow sweet pepper -chopped-
  • 2 Tbsp olive oil
  • 4 ripe mangoes- slice mango and spoon out the flesh, then cut in squares-
  • 1 avocado -in slices-
  • 2 bags of arugula - you can use any greens-
  • salt and pepper to taste

Swai Fish with Mango sauce
  1. After you have the fish cut, spray with the cooking spray and drench it with the turmeric and ground mustard and leave it a few minutes. 
  2. To prepare the sauce, on a medium heat, saute the onion and pepper for about 5 minutes or until translucent.  Stir in the garlic and mangoes and allow to cook until fragrant. 
  3. Stir in the fish and cook through.
  4. In a serving platter, arrange the arugula and avocado.  Once the fish is ready, place it over the bed of greens.  

This recipe, is not only delicious, it is also very healthy.  You can substitute the salad for rice or any other side dish.  I hope you make this at home. If you do, please share your thoughts.

Buon Appetito!

Saturday, July 13, 2013

Homemade Hummus

It is a fact that many people are afraid of making Hummus. I just don't understand why. It is surely easier than making, for example, a chicken stew or than making black beans Cuban style.
Homemade Hummus
 This is how I make it.
  • 1 15.5 oz chick peas or garbanzo beans can -reserve 1/3 cup of the liquid-
  • juice of 1 lime
  • 2 small garlic cloves, minced
  • 2 tsp of tahini - I make my own, it is very simple too-
  • 1/8 cup olive oil -a little more might be necessary
  • pepper to taste
  • *Smoked hot paprika
  1. In the processor, put the garlic and garbanzo beans, process until creamy.  Then add the lemon juice, tahini, reserved liquid, pepper, half the olive oil and process some more. 
  2. Transfer the mixture to a serving bowl and garnish with the rest of the olive oil and this time I used smoked hot paprika, but you can use any toppings like olives and parsley.  Eat it with Pita bread or in sandwiches.
Please don't be afraid to make hummus, your taste buds will thank you.

Buon Appetito!

Friday, July 12, 2013

Potatoes and Broccoli Soup

There is nothing heartier than a bowl of soup. This one you can either have it warm or cold. Experimenting with different spices and ingredients has become the signature of my cooking. My hubby describes as "an explosion of flavors". This recipe is light and delicious.

Potatoes and Broccoli soup
  • 4 golden potatoes, peeled and cubed
  • 1 cups of coarsely chopped broccoli ( I use everything)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1 tsp dry rosemary
  • 1 tsp dry parsley
  • 1 tsp dry basil
  • 1Tbsp Extra Virgin Olive oil
  • 1/2 tsp butter
  • 1/4 cup cream
  • 1/3 cup shredded Gouda cheese
  • 1/3 cup 6 Italian cheeses (a little extra for serving)
  • Sea salt and pepper to taste
  1. Boil the potatoes until they are tender.
  2. Meanwhile in a large heavy pan, saute the onion until it is translucent. Mix in the garlic and all the spices and cook until fragrant, don't forget to stir all the ingredients together.
  3. With a slotted spoon bring the potatoes into the pan and kind of roast them in the spices, garlic and onion mixture. You want them to absorb the wonderful flavors. Add the butter.
  4. Boil the broccoli in the potatoes' water for about three minutes. Then bring it to the pan and cook it with the potatoes and spices for a couple of minutes. Reserve the potatoes/broccoli water.
  5. Once the water has cool off a bit, place the potatoes and broccoli mixture in the blender, pour the water and blend. You might need to do this in batches. I did.
  6. In a medium sauce pan, over medium heat, pour the pure mixture, stir in the butter, cream and cheeses, cook for about five minutes or until all the cheeses are melted.
  7. Top each individual serving with the additional italian cheeses.
Let me know what you think, I hope you enjoy it like we did.
Buon Appetito!