Odeliza Jacoba Recipes

Mahalo Chicos,

I like to make these potatoes a few hours earlier before a meal, once it’s meal time, all I have to do is pop it in the microwave and poof! Meal in minutes. I like to serve these baked potatoes with a whole steamed artichoke and as a dip simple olive oil mayonnaise.

I think I will make it today but, forgive me for the pictures as for some reason I can’t load my edited pictured on this particular site.

Serves: 2 people

Prep time: Less than five minutes

Cook time: Less than thirty minutes in the oven and less than five minutes in the microwave.

What you’ll need and do:

1. 2 large potatoes

2. 1/c c soft ricotta cheese

3. Freshly chopped up dill

4. Freshly ground sea salt and black pepper corns

5. A few pinches of paprika

6. Olive Oil

7. Foil Wrap-optional-

8. Baking pan

9. Cut potatoes length wise and scoop the insides out carefully.

10. Mix the ricotta cheese, dill, salt and pepper, and paprika in a small bowl.

11. Add the mixture to the already prepped potatoes and place them onto the baking pan.

12. Pre-heat oven to 180 degrees C on broil.

13. Liberally add the olive oil and some more salt and pepper onto the stuffed potatoes.

14. Place in oven too cook for less than 30 minutes.

15. Let cool and place in air tight container in the fridge.

16. If using foil, remove foil, place on a plate, and microwave for about five minutes or until cook thoroughly serve some more freshly chopped up dill and a few more pinches of paprika.

Enjoy!

Ciao,

www.odefusion.com

Mahalo Chicos,

I like to combine balsamic and soy sauce to make a dressing for my cold noodles as well as my Asian inspired salads. Its really simple, quick, and tasty that any home cook can do it.

Serves: Up to 4 people

Prep Time: Less than five minutes

Cook Time: NONE

What you’ll need and do:

1. A mixing bowl

2. 2 c balsamic vinegar

3. 1/2 c low sodium soy sauce

4. 1 c extra virgin olive oil

5. 1 shallot diced

6. A pinch of dried red chili flakes

7. Powdered ginger

8. Asian Spice powder

9. 2 c warm water

10. Freshly ground sea salt and vinegar

11. Mix everything in a bowl, add some freshly ground sea salt and vinegar, and store in air tight container in the fridge until ready to serve. Will lasts about three days.

Enjoy!

Ciao,

www.odelizajacoba.com

Mahalo Chicos,

As I mentioned in my most recent post I like to prepare a family tradition of Sunday brunch every Sunday of the week. And my Swiss potato pancakes are a hit along side one of my famous omelettes. Its a really hearty dish that you can make for any meal.

Serves: Up to 2 people

Prep Time: Less than five minutes

Cook Time: Less than five minutes

What you’ll need and do:

1. 2 white potatoes

2. shredder of some sort like a food processor or manual shredder

3. 2 egg whites

4. 1 small sweet onion already julienned

5. Some freshly ground salt and pepper to your tastes

6. A few dashes of dried red chili flakes

7. Grape seed oil or safflower oil

8. Shred the potatoes

9. In a mixing bowl add the egg whites, salt and pepper, chili flakes, onion, and finally the shredded potatoes. Make sure that it is mixed well.

10. Heat your deep pan with about an inch or so of oil. Make sure the oil is not too hot that it could just burn the pancakes.

11. take a spoon full of the pancake mixture and add to the already heated pan with oil. Repeat this until the pan is filled with oval shaped pancakes.

12. Turn when golden brown on on side and ensure golden brown on the other side.

Enjoy!

Ciao,

www.odefusion.com

Mahalo Chicos,

On my three most recent post I share with you how to make home made egg roll or rather lumpia wrappers, the vegetarian fillings, and home made sweet and sour sauce. Now I will share my favorite starter dish to any South Asian feasts. My Vegetarian Thai Rolls are light yet filling that one can eat it as a meal by it’s self.

Serves: Up to four depending on how much wrappers you make

Prep Time: Less that 10 minutes

Cook Time: Less than 3 minutes

What you’ll need and do:

For the Filling:

1. About 2 c already made glass noodles cut into small inch size, if you don’t have any glass noodles you can use any noodle of your choice.

2. 1 medium carrot shredded

3. 1/2 c shredded white cabbage

4. 1 onion cut julienne style

5. 1/2 c soy sauce

6. Freshly ground sea salt and vinegar

7. Mix all the ingredients in a bowl and get ready to prepare the Thai rolls.

8. Take about 1/2 t of the mixture and place in the center of the wrapper.

9. Take one egg and use the a little of the egg to seal the wrappers.

10. Take the left and right sides of the wrapper and fold, then roll on one side the wrapper until you reach the end, before you reach the end seal with a little of the beaten egg.

11. Keep going, its a long tasks but the rewards are wonderful.

12. Heat a deep oil pan and get ready to fry the Thai Rolls.

13. Fry a few at a time ensuring that the head is not too hot and that you do not burn the rolls. It should only take a matter of a seconds per each side.

14. Take a plate with a paper towel on top and place the already deep fried rolls so that some of the oil can come out.

15. Serve with the home made sweet and sour sauce.

Enjoy.

Ciao

www.odefusion.com

Mahalo Chicos,

My two most recent posts share a family recipe on homemade lumpia wrappers and homemade sweet and sour sauce. Now I will share my own vegetarian version for the lumpia fillings

Serves: Up to 4 people depending on how much lumpia wrappers you make.

Prep time: Less than ten minutes

Cook time: Less than ten minutes

What to do:

1. 4 egg whites

2. 1 c been sprouts

3. 1 c cooked peas

4. 1/2 c shredded carrots

5. 1 shredded cabbage

What to do:

1. Take all ingredients and cook as if you are cooking any omelette.

2. Cut into bite size pieces and reserve for the lumpia.

Enjoy,

Odeliza Jacoba

Odeliza  

Mahalo Chicos,

This recipe was handed down to me by my mother. I like to use it as a dipping sauce for deep fried things like vegetarian lumpia, vegetable tempura, and so much more.

Serves: About 1 cup

Cook time: Less than five minutes

What you’ll need:

1. 1/4 c vinegar

2. 1/4 c white granulated sugar

3. 1/4 c water

4. 2 t cornstarch

5. 1 T water

6. 1 T cooking oil

2 T tomato catsup of any kind

What to do:

1. Combine vinegar, sugar, salt, water and cornstarch in a mixing bowl.

2. On low heat, heat the cooking fry the tomato catsup.

3. Add the vinegar mixture and boil until thick. You can add a few drops of red food coloring to achieve that Chinese red.

Enjoy.

Ciao,

Odeliza Jacoba

Odeliza

Mahalo Chicos,

Here is another family recipe that I like to use when creating my own home made egg rolls or ‘lumpia’ would call it.

Hope you enjoy…

Serves: Up to 4 thin wrappers

Prep time: Less than five minutes

Cook time: Less than one minute each wrapper

What you’ll need:

1. Small flat cooking pan

2. 2 large brown eggs

3. 1/2 c cornstarch dispersed in same amount of water

4. Three bowls

5. Cooking oil

What to do:

1. Separate the whites from the yellows.

2. Beat the whites until frothy.

3. Fold yellows in with the whites.

4. Fold in already dispersed cornstarch.

5. Heat small pan with cooking oil ensuring that the oil is dispersed thoroughly.

6. Spoon about 2 T of mixture, tilting the pan to ensure that it is cooked evenly-I have a small circle cooking pan that helps for this purpose-.

7. When it is thoroughly cooked gently lift off wrapper from pan and cover with semi wet kitchen towel to prevent from dry. I like to make these a day ahead of time before I start with the actual ‘lumpia’.

Enjoy.

Odeliza Jacoba

Odeliza  

Mahalo Chicos,

I just found out that I get so much better Internet reception in my living room than I do in my office so my trusty and old computer does not bug out on me-so far-. My spicy island dressing is a must if you want to create the perfect island style salad and cold noodles.

Serves: 2 cups

Prep time: Less than ten minutes

Cook time: NONE

What you’ll need:

1. A mixing bowl that can be refrigerated

2. 1/2 c real honey

3. 1 c grape seed oil

4. 1/4 c dark sesame oil

5. 1 c white sesame seeds

6. 1/2 c dried red chili pepper flakes

7. 1/4 c low sodium soy sauce

8. 1/4 c dark brown sugar

What to do:

1. Mix everything in your mixing bowl set in the fridge covered with film and allow to sit a day ahead so that the flavors absorb more.

2. On the day of serving wait until the final preparation to dress your dish.

Enjoy.

Ciao,

Odeliza Jacoba

Mahalo Chicos,

The blue cheese in Uruguay is delicious, for those that live in Uruguay you would appreciate the complement as most cheese offered goods are bland and boring here.

Anways,  I like to prepare a simple blue cheese dressing for most of my term of a ‘California Salad’.

You could also use this dressing for other dishes, for instance, risottos, fondues, and so much more.

Serves: Up to two plates

Prep time: Less than 5 minutes

Cook time: None

What you’ll need:

1. A blender, I have a small one just for these purposes so if you are thinking of making other homemade dressing I suggest to purchase one.

2. 1/4 c real blue cheese

3. 1 T Lemon Vinegar

4. Salt and pepper to taste

5. 1 c extra virgin olive oil

What to do:

1. Blend everything listed above in your small or large blender. Ensuring that the dressing is creamy yet slightly liquid.

2. Place in a container until ready to serve.

Enjoy!

Odeliza Jacoba

Odeliza

Mahalo Chicos,

My bakes sweet potato is not only great for your health, but also delicious and can be made a day or two ahead of time.

I like to prepare larger batches because some days I don’t really want to cook. Everyone has those days where an avid cook or even a professional chef such as myself would like a break from the kitchen duties.

So I experiment with dishes that will come out just a fresh as if I created it that very same day. This is one of them.

Prep time: No less than 5 minutes

Cook time: About 25 minutes

Serves: 4 people

What you’ll need:

1. A large baking dish well oiled

2. 3 large sweet potatoes, thoroughly cleaned, and cut any shape that is convenient for you.

3. 2 fresh rosemary sprigs

5. Fresh oregano

6. Two shallots of normal size, already julienned

7. Garlic powder

8. Freshly ground salt and pepper

What to do:

1. Prep the oven for about 200 c

2. Clean the potatoes, ensuring that you scrub well, since we will be using the skins for added nutrients and color.

3. In a bowl, mix the already cubed and cleaned potatoes, add some oil: grape seed or non flavor oil, add the rosemary sprigs, oregano, shallots, garlic powder and salt and pepper. Mix well and tip onto the baking dish.

4. Bake for about 10 minutes or until lightly tender. Allow to cool and store in the fridge for up to a few days.

5. Then when ready to serve the potatoes in a microwave safe dish and set until the potatoes and soft.

Enjoy.

Ciao,

Odeliza Jacoba

Odeliza