Odeliza Jacoba Recipes

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 Chicos,

Chivto is a local dish served in Uruguay. It consist of a sandwich of thin meat, bacon, cheese, one whole cooked egg, tomato, lettuce, mayo., and ketchup. You can add peppers, onions, mustard as well.

I like to make my own chivto but Vegetarian style of course.

Serves: 2 people

Prep Time: Less than five minutes

Cook Time: Less than five minutes

What you’ll need and what you’ll do:

1. 2 hamburger buns toasted

2. ready made omelet for two people (if you have twice bake tofu and vege bacon even better)

3. 2 Slices Mozzarella cheese

4. Fresh beef steak or large tomato cut circular about 1 inch thick

5. Grilled bell pepper (red or green) already cut into thin strips

6. 2 lettuce leaves

7. Take the bottom bun, add the lettuce, tomato, cut omelet, cheese, and grilled bell pepper cover with top bun repeat with other bun.

Enjoy!

Ciao,

www.odefusion.com

Okay, so I am slowly learning how to posts photos up on this site. Here is  a picture of some simple scrambled eggs that I like to make for our family Sunday Brunch.

Serves: 2

Prep Time: Less than five minutes

Cook Time: Less than five minutes

What you’ll need and do:

1. 4 whites of large brown eggs

2. 2 t oilve mayonaise

3. 1 T butter for the skillet or non-stick pan

4. Freshly ground sea salt and black pepper.

5. In a mixing bowl, beat the egg whites with the mayonaise.

6. Heat your skillet to low-you don’t want it high because you can over cook the eggs that way- and add the butter.

7. Pour in the egg white mixture and start to cook.

8. When you see a soft texture to the eggs remove and add the freshly ground sea salt and black pepper corns. Serve warm.

Enjoy!

Ciao,

www.odefusion.com

Mahalo Chicos,

Broccoli pasta is very filling and has a homey taste to it you’d want to take a nap afterwards that’s how hearty this dish is. I like to make this dish when the weather is cold and when I am too lazy to make a bit more of a complicated dish. So this dish can be made by even the most inexpereinced cook.

Serves: Up to four people

Prep Time: About ten minutes

Cook Time: 60 Minutes

What you’ll need and do:

1. 4 c of fresh broccoli florets

2. 2 c of creamy ricotta cheese

3. 2 c param cheese

4. 2 c el’dente farfalla or noodle pasta

5. A few dashes of paprika

6. A few dashes of Green Tabasco Sauce

7. Freshly ground sea salt and black pepper corns

8. 2 C whole milk

9. Deep dish casserole dish

10. Cook pasta so that is is close to el’dente and cook the florets until bright green but with a bite to it.

11. Pre heat oven to 175 degrees C.

12. In your casserole dish, mix the ricotta cheese, param cheese, a few dashes of paprika, green Tabasco sauce, and freshly ground pepper and sea salt.

13. The florets should only take less than 3 minutes to cook, once it is done, tip in on to the casserole dish.

14. Depending on the package instructions of your pasta, once done, tip and mix well with the mixture of cheese and broccoli.

15. Add the milk ensuring that you mix well.

16. Bake for about 60 minutes.

Enjoy!

Ciao,

www.odefusion.com

Mahalo Chicos,

Grilled cheese sandwiches are a must in my household-unfortunately there is no real cheddar cheese anywhere in Uruguay-so I like to change it up a bit. This is when I came up with my Gourmet Grilled Cheese Sammies. You can have it for lunch, supper, snack, dinner, and even parties. Its an easy dish to make and a hit at my house!

Serves: Up to four people

Prep Time: Less than five minutes

Cook Time: Less than ten minutes total

What you’ll need and do:

1. Four slices wheat bread or white if you prefer

2. 1 c cream cheese

3. 1 c blue cheese

4. 2 slices mozzarella cheese

5. A lot of butter

6. Non stick skillet and food processor

7. In a food processor, mix the cream cheese, blue cheese together with a little butter until smooth.

8. Heat your non stick skillet with a lot of butter, ensuring that the butter does not burn use low heat to medium low heat.

9. Take the slices and fry on the already heated, pre-buttered skillet, ensuring that both side are toasted golden brown.

10. Take out of the non stick skillet and spread the cheese mixture and the slices of mozzarella. This will form two sandwiches.

11. Butter your skillet again and add the already prepared sandwiches. Take a paper towel or two and put on-top of the sandwiches. Take a heavy pan and place on-top of the sandwiches covered by the paper towel.  Take the heat on very low and press down the heavy pan until you squish the sandwiches-a little of the cheese mixture might come out, you want this-.

12. Slice in two’s and serve.

Enjoy!

Ciao,

www.odefusion.com

Mahalo Chicos,

Since I am on a Brunch or Breakfast fetish this week, I thought I’d end the rest of the week with my all time famous Breakfast Toasts. Its basically a french toast but not sweet, it has an omelet flavor to it and since its so hearty it could be a snack or a meal all on its own.

Serves: Up to four people

Prep Time: Less than five minutes

Cook Time: Less than Five minutes

What you’ll need and do:

1. 4 pieces of any kinda of bread; wheat or white-I use wheat-

2. 4 egg whites

3. 1 small onion finely chopped

4. A pinch of dried red chili flakes

5. Freshly ground sea salt and vinegar

6. Combine numbers 2 through 5 in a mixing bowl

7. Dip each piece of bread until soaked through

8. Heat your non-stick skillet

9. Fry the toast on each side until the egg and the bread are cooked through and it has a golden color to it.

10. Repeat with the rest of the pieces of toast until done.

Enjoy!

Ciao,

www.odefusion.com

Mahahlo Chicos,

My peanut sauce is great for dipping as well as a sauce for noddles, and rice dishes. For this post I’ve created a dish called peanut noodles with roasted vegetables. Its hearty and has a burst of South Asian flavor. Not only does it taste delicious, its really easy to make even the most in-experienced person in the kitchen can create this gourmet dish.

Serves: Up to 2 people

Prep Time: About 8 minutes or less

Cook Time: About 30 minutes or less

What you’ll need and do:

For the Peanut Sauce:

1. C creamy peanut butter or what ever peanut butter you have on hand

2. 1 c red whine vinegar

3. 1 c soy sauce

4. 1 c warm water

5. Mix everything in a bowl and set aside.

For the Roasted vegetables:

1. Bell peppers, asparagus, potatoes, tomatoes, you can use just about any kind of vegetable minus the tomatoes being fruit and all.

2. Once you’ve selected your vegetables make sure they are cut and cleaned. Brush olive oil and add some freshly ground sea salt and black pepper corns.

3. Pre-heat your oven to 200 celsius to broil. Broil the vegetables until roasted.

4. Remove, from oven and allow to cool while you prep the plate.

For the Noodles:

1. I like to use buck wheat noodles, but you can use any noodles you like just ensure that they are not glass noodles or soft clear noodles of any sort as it does not go well with the roasted vegetables.

2. Prepare the noodles as per the pack instructions.

3. To prep the plate, add the noodles, then some mixture of the roasted vegetables, that add some of the peanut sauce.

Enjoy,

Ciao,

Odeliza Jacoba

Odeliza

Mahalo Chicos,

Seitan ‘the other white meat’, is something that I use often in replace of recipes that call for meat. Unlike my friends in the North, my seitan is not pre-made for me and does not resemble any sort of ‘meat’ replacement. The seitan that is available in Uruguay is the gluten flour only. Granted there are some seitan products-very little- out there in the local Supermercados. But as I’ve posted it in previously, it tastes, well, one must require an acquired taste to the Uruguayan seitan products. Or one must have missed out on the potential flavors of seitan its self. Therefore enjoying the flavors offered here. Enough said

I like to use my seitan recipe for so many different flavors from around the globe that even my carnivore friends don’t notice there is a slight difference. I enjoy deep frying the seitan and making it into ‘crispy chicken’, also I use said recipe and create ‘BBQ’ Seitan sandwiches.

Like I said, can’t go wrong if you do it right the first time:

Serves: Up to 12 cuts

Prep Time: Less than five minutes

Cook Time: 2 hours

What you’ll need:

1. 1 c gluten flour

2. 1 c white rice flour

3. 1 1/4 c plain cold water

4. Large mixing bowl

5. 8 c of already made vegetable broth

6. A dash of plain grape-seed or non-flavor oil

What to do:

1. Bring the vegetable broth to a boil in a large pot.

2. Assemble the seitan by pouring the white rice flour and gluten flour in a large mixing bowl.

3. Make sure it is sifted well.

4. Pour the cold water and start to assemble into a ball.

5. Take out and assemble into a tube like shape, cut into 2 inches thick pieces, and place in the already warm vegetable broth.

6. Cook for 2 hours, checking ever so often to ensure that the seitan does not stick to one another add a dash of oil.

7. Allow to dry and there you have your first step to a really potentially great dish. Stay tuned for the ‘Chicken Fried Seitan’ recipe.

Ciao,

Odeliza Jacoba

Odeliza

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