Odeliza Jacoba Recipes

Mahalo Chicos,

Los Dominguez (LD) located in the lower floor of Montevideo Shopping center telephone number 622.0525, sells almost all specialty liqueurs, American spices, already made salad dressings, imported and local sweets, American ketchup, mustard, you name it.

I spend too much money there and the manager knows me by first name, or at least the happily dubbed “La Hawaiiana”.

Its a great place to find nutella butter and all sorts of nuts, loose leaf teas and olive oils. I’ll have to post my recent ticket items so you can gage the prices.

I’d have to say that their prices are a bit less expensive than the larger chain grocery stores, but with the same exact items.

Check them out if you are ever in need of some REAL Hot sauce. Oh, I’d have to warn you on the hot sauce, its a rather new “concept” for the masses here, so the prices are a bit off.

Ciao,

Odeliza Jacoba

Odeliza

Mahalo Chicos,

I personally enjoy summer’s bounty of fresh fruits and vegetables. I especially appreciate green beans and white beans because of their flavor and heath benefits.

My three bean summer salad is a great addition for a nice romantic picnic on the beach or even a quiet late evening supper with your love one.

Prep time: Less than 5 minutes

Cook time: Less than 5 minutes

Serves: Up to 2 people

What you’ll need:

1. Pot for boiling water with about 4 cups of water
2. A vegetable steamer or any sort of drainer you can use to place the beans on top of the pot of boiling water
3. A large salad bowl or any sort of bowl
4. A small bowl
5. 200 grams or so of fresh green beans rinsed, tips cut off and cut into 1/2 inch
6. 200 grams of so of fresh white beans rinsed, tips cut off and cut into 1/2 inch
7. 1 can of chic peas or white beans drained and rinsed
8. 1 c of balsamic vinegar
9. 1/2 c of already prepared mustard
10. 1 t of dried red chili flakes or extra if you like it hot
11. Lime
12. a bushel of cilantro coarsely chopped
13. 1/2 slice of a cucumber peeled, seeds removed and cubed
14. 1 c of extra virgin olive oil (evvo)
15. Freshly ground sea salt and black pepper corns to taste

What to do:

1. Take the pot with the 4 cups of water and bring to a boil
2. Place the two beans on the steamer or drainer and place on top of the pot
3. Meanwhile, take the small bowl and in it mix the balsamic vinegar, evoo, mustard, chili flakes and salt and pepper until combined thoroughly. Set aside.
4. After less than 5 minutes remove the two beans let cool off for a few minutes and take a large bowl place the chic peas and two beans in it.
5. Mix the dressing reserving a tablespoon for later
6. Add the cucumber and cilantro
7. Cut the lime into wedges and garnish
8. Use the reserved dressing as a dip
9. Add freshly ground sea salt and black pepper corn to your taste

Enjoy!

Ciao,

Odeliza Jacoba

Odeliza

Hola Chicos,

I eat between 4 and 6 meals in a day and on my off training days I eat about 4 super clean meals. This spicy Greek tuna salad is one of my most favorite meals. Its delicious and healthy all at the same time.

Plus really quick and so easy that anyone can do it.

Prep time: Less than 10 minutes

Cook time: No cooking required just assembly

Serves: 1 person

What you’ll need:

1. Medium bowl for mixing
2. 1 can of water packed tuna
3. 1 c of extra virgin olive oil
4. A few sprigs of chopped parsley
5. A few springs of chopped green onions
6. 1 medium to small cubed purple onion
7. 1/2 c dried red chili flakes
8. 4 diced green chilis
9. 4 cubed cherry tomatoes
10. 1 T capers
11. 1/2 fresh or jarred red bell peppers cubed
12. 1 small jarred artichoke hearts
13. 1 lime
14. Fresh ground sea salt and black pepper corn for tastes

What to do:

1.  Take ingredients 2 thru 12 and mix in the bowl.
2. Cut the lime and squeeze onto the mixture.
3. Add the salt and pepper to your tastes.

Enjoy.

Ciao,

Odeliza Jacoba

Odeliza

Hola Chicos

2008! Ah 8 a good luck number in many Asian and South Asian Countries. In the U.S. most people refer to 8 as the bad number and 7 as the good number.

I know I might sound a bit odd by starting a blog like this, but “bali wala” which means “who cares?” cause I don’t.

Every new year I’d spend with my half Chinese and German mother she’d prepare some noodle dish. Noodles in China and other parts of Asia are looked upon as good luck and long life charms. Even during birthdays and special occasions mom would make some sort of dish that included noodles.

So every time I make a noodle dish I think of her. Though I’d have to say that I make noodle dishes quite often as my other half loves Italian food. Thankfully we live in Uruguay where Italian ingredients such as good quality canned tomatoes, dried tomatoes, and good quality brand noodles are much more affordable.

This dish was my top requested meal from my personal chef clients and party guests. Everyone tells me you can eat it either warm, cold or even room temperature and it still taste deliciouso.

Prep time: less than 15 minutes

Cooke time: less than 15 minutes

Serves: Up to 4 people

What you’ll need:

1. A wok or large stir fry pan
2. A noodle pot or a large pot to boil the noodles
3. 1 box of thin spaghetti or any spaghetti you have on hand
4. 1 cubed red bell pepper
5. 1 cubed green bell pepper
6. 2 shallots thinly sliced
7. 1/2 bushel of fresh cilantro coarsely chopped
8. 1 to 1 1/2 c of Greek cheese or goat cheese
9. 1/2 c graded Parmesan Reggiano Cheese
10. 1 to 1/2 c cherry tomatoes
11. 2 c low sodium soy sauce
12. 1 c balsamic vinegar
13. Freshly ground sea salt and black pepper corns
14. 1/2 c dried red chili pepper flakes
15. Powered garlic a pinch or so
16. Twice baked tofu, friend tofu, or if you don’t have tofu in hand use an egg white omelet.

What to do:

1. Bring several cups of water to a boil in the noodle pot. Be sure to add plenty of freshly ground sea salt or any salt you have in hand. You want to have a flavor full noodle when you are done.
2. In the wok, add some olive oil and saute the onions, bell peppers and the egg white omelet or tofu. Add the garlic powder and remove from wok.
3. Once the noodles are el’ dente remove and add a bit more olive oil to the wok. Add the noodles, 1 c balsamic vinegar.
4. Turn off heat and add the already cooked ingredients, cherry tomatoes, and the soy sauce.
5. Plate the noodles on a nice serving dish, dress with cilantro, chili flakes and two cheese.

Enjoy.

Ciao,

Odeliza Jacoba

Odeliza