Odeliza Jacoba Recipes

Mahalo Chico,

I prepared the quinoa the other day using a rice cooker. The end results had the texture of risotto with a slight bite to it.

Today, the already prepared quinoa was used in replace of oatmeal for breakfast. It takes time to get use to the smokey woodsey flavour, but we shall see.

Ciao,

Odeliza

Mahalo Chico,

Quinoa (<–click to find out details) is available at punta caretas Disco supermercado for sixty pesos at 400 grams.

Ciao,

Odeliza Jacoba

Mahalo Chico,

My asparagus quiche is a quick go to meal when one is too busy to create a more elaborate dish. I pair it with a house salad and its ready to go.

Serves: Up to four servings

Prep Time: Less than five minutes

Cook Time: 40 minutes

Prep and prepare:

1. Already prepared pie crust and baking dish

2. 4 asparagus: steams cut, steamed, and chopped

5. 1 c fresh ricotta cheese

6. Dash of dried oregano

Prepare:

1. Preheat oven to 195 degrees celsius.

2. Place pie crust on baking dish and lightly oil.

3. Mix ricotta, asparagus, and oregano in a bowl. Once mixed, place in pie crust. Bake for about 30-40 minutes.

4. Serve with a house salad.

Enjoy!

Ciao,

Odeliza Jacoba

Mahalo Chico,

Refried pinto beans, a dish you can pair with salsa fresca, quesadillas, and some Mexican rice.

Put it all together and you could make a burrito. When we have Mexican meals for lunch or dinner my other half loves to put everything together and make a burrito out of it.

Serves: 2 people

Prep Time: Up to five minutes

Cook Time: Up to 8 minutes

What you will need and do:

1. 1 can of rinsed pinto beans

2. 1 bay leaf

3. 1 small onion: cubed

4. A dash of garlic salt

5. Grape seed or your cooking oil

6. Heat a small pot with the cooking oil and cubed onions. Allow the onions to be clear.

7. Add the beans and garlic salt. Cook for about 3 minutes or until a bit tender, take a fork or potato masher and mash the beans. Add a bit of water so that it is not dry and holds a creamy texture. Turn off heat and place the bay leaf on-top, cover and leave for 3 minutes.

8. Plate and serve with some salsa fresca.

Enjoy.

Ciao,

Odeliza Jacoba