Odeliza Jacoba Recipes

Mahalo Chicos,

These meatless meat balls is an idea that my other half came up with. My most recent posts has a recipe for pinto been patties. I used this same recipe to create meat balls. It tasted wonderful and my other half said it had a great texture to it.

I’m still finding ways to incorporate these Pinto Beans in other recipes maybe I will try Thai food next.

We’ll have to invite our carnivore friends over and see what they have to say about it. Although, with such great manners, I highly doubt they’d give us a real opinion but I’ll be sure to pry it out of them and let you know.

Maybe you can cook up this dish and have some carnivore in your life try it out and you can tell me how it went.

Prep time: Less than five minutes

Cook time: Less that twenty minutes

Serves: Up to two people

What you’ll need:

1. One medium to large shallow pan and pasta pot

2. 1 can of Italian Tomato

3. 1 T of Hunt’s tomato paste

4. A few sprigs of fresh herbs: Rosemary, Oregano and one fresh Bay Leaf

5. 3 cloves of crushed garlic

6. 1/2 of a medium red or yellow onion: diced

7. 1 T of dried red chili flakes

8. Freshly ground sea salt and black pepper corns

9. 1 box of thick pasta

What to do:

1. In a large pot boil enough water to cover half or so of the uncooked pasta. Add a lot of salt and cover. Wait until it starts bubbling before you add the uncooked pasta.

2. In a sauce pot add the Italian Tomatoes, Hunt’s pastes, all the fresh herbs, garlic, onions, chili flakes, and freshly ground seal salt and black pepper corns over low heat.

3. Take the pinto bean patties and fry them a little over medium heat with some olive oil. Let sit.

4. Once the pasta is El’ dente, remove from water and do not rinse out.

5. By this time the sauce is done. Turn off heat and let sit.

6. Plate the pasta, then some of the ‘meat’ balls, and pour a little extra virgin olive oil before the sauce.

Enjoy!

Ciao,

Odeliza Jacoba

Odeliza

Mahalo Chicos,

My Asian inspired salad dressing is such a tasty and universal dressing/sauce that one could not go wrong. I like to pair this dressing with my homemade deep fried tofu in sweet soy sauce with some greens. Its a delicious dish and I am sure you and yours would enjoy it.

Serves: 2 people

Prep Time: Less than 5 minutes

Cook Time: None

What you’ll need:

1. A small bowl or any container that you could mix the dressing together

2. 1 c or so of olive oil mayonaise

3. 1/2 c soy sauce

4. 1/4 c apple cider vingear

5. 1/4 c mirin (optional)

6. 1 c white sesame seeds

7. Dried red pepper flakes

8. Freshly ground salt and pepper

9. 2 c extra virigin olive oil

10. 1/2 c water

What to do:

1. Wisk everything above in your mixing bowl. Cover with film, put in the fridge, and dress the dish when ready to serve.

Ciao,

Odeliza Jacoba

Odeliza

Mahalo Chicos,

My vegetable tapenade is wonderfully tasty and universal spread or dip. So far its been a hit at my homestead and now I have perfected the recipe so that I can share it with all of you folks.

Serves: Up to 2 cups

Cook Time: None

Prep Time: About less then 10 minutes

What you’ll need:

1. Food processor or mortar and pestle

2. 1/2 c mixed vegetables soaked in white vinegar

3. Green olives pitted

4. 1/2 t garlic

5. 1 c Extra Virgin Olive Oil

What to do:

1. Put all ingredients above in a food processor and process until blended into a smoth paste.

2. If using a mortar and pestle mash the vegetables first, than add the garlic and EVOO until it becomes a smoth pastes.

3. Store in an air tight container and will keep for about 5 days.

Ciao,

Odeliza Jacoba

Odeliza

Mahalo Chicos,

Street Conox located at Solano Garcia 2576 and Gupuzcoa telelphone number is 712.6669. I have yet the time or hunger to venture off and try this new place so you go and try it for me and tell me what you think.

Its a seems to be a different take on the gyros, but I am not sure. You know what I have said in the past posts; “Sometimes its best to stick to the way it was original created”. End of story.

Chaucito,

Odeliza Jacoba
Odeliza

Mahalo Chicos,

It’s winter time in Uruguay, but that does not mean my household has to be stuck eating squash soup and no spring and summer eats. So this side dish is a wonderful addition to entrees such as sammies and vegetarian lasagna or what ever you can come up with.

Serves: 2

Prep Time: Less than 10 minutes

Cook time: NONE

What you’ll need:

1. A basic Vegetable cutter

2. 2 Medium Carrots

3. 1 Granny Smith Apple

4. 1/2 c Golden Sultans

5. Some Extra Virgin Olive Oil

6. Some Dried Chili Flakes

7. Freshly ground sea salt and black pepper corns

8. 1/2 c salted sun flower seeds

9. 1 c Olive oil mayo or any mayo of your choice

10. Dashes of balsamic vinegar

What to do:

1. Grate the two carrots and set aside.

2. Grate the apple and set aside in a separate dish, dash a bit of lemon or any citrus to prevent it from browning.

3. Take a reasonable sized bowl and mix the mayo, olive oil, dashes of balsamic, chili flakes and mix well until the dressing becomes a rich brown.

4. Place the grated apple and carrots in the salad or mixing bowl. Add a few dashes of olive oil and grated salt and pepper.

5. Add the sun flower seeds and golden sultans on top, do not mix until you are ready to serve. Place in the fridge covered with film along with the dressing-in same mixing bowl- also covered in film.

6. Once ready to serve take the dressing and pour generously on-top of the salad, then mix well and serve right away.

Enjoy!

Chausito,

Odeliza Jacoba

Odelza