Odeliza Jacoba Recipes

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,

Mexican rice is a wonderful accompaniment not just for Latin inspired dishes, but almost any kind of dish; South Asian, Asian, and even North American, there are a lot of possibilities.

What I find helpful is do make the simple rice a day or so ahead, then create a larger batch, finally freeze some of the rice in smaller size zip lock baggies for a later time.

So that if you want to have some rice for lunch or a much rather lighter meal, simply take the individual zip lock packets out and re-heat.

I found this very helpful if my other half decides to invite someone over for a meal, I could easily take out three individual containers and create a stir fry dish or even roasted vegetables as a main with the rice as a side.

See what you can come up with…

Prep time: A day ahead for the basic rice and less than ten minutes the day off cooking

Cook time: Less than ten minutes the day off cooking

Serves: If larger batches up to 6 people

What you’ll need:

1. A rice cooker

2. 6 c of long grain white or brown parboiled rice

3. 8 c of home made vegetable broth-click here for my recipe- or salted water

4. 2 mashed garlic cloves

5. 1/2 yellow onion-diced

6. 1 fresh or dried bay leaf

7. 1 T cumin powder

8. 1 c tomato paste

9. A couple dashes of dried red hot chili pepper-depending on your tastes-

10. Freshly ground sea salt and black and white peppercorns

What to do:

For the day ahead:

1. Thoroughly clean the rice

2. Place in the rice cooker with the 8 c of broth or water

3. Add the bay leaf

4. Once done, store in one container in the fridge

For the day off cooking:

1. Heat- in medium- a large deep pan with safflower, grape seed, or any mild flavored oil you have in hand.

2. Saute the onions until it becomes clear. Add the tomato paste and some of the salt and pepper.

3. Add the already cooked basic rice without the bay leaf and ensure that the rice is coated with the onion-tomato base-.

4. Add the garlic, cumin, and dried chili flakes and incorporate into the rice.

5. Turn off heat and let cool before storing in the freezer. If serving that day, serve warm or room temp.

Enjoy!

Ciao,

Odeliza Jacoba

Odeliza

Mahalo Chicos,

Perfect Vegetarian Broth can be used for just about anything. It’s always useful to have on hand some homemade broth because it adds that ’slow cooked’ flavor to any dish. You can use it for a base for soups, sauces, curries, rice the possibilities are endless. Just use your creative input and see what you can come up with.

This Vegetarian Broth was originally created during my personal chef business days. Cooking for about 50 clients not counting individual family members can be really tough. Especially if you are a one man show in a kitchen that was smaller than a broom closet. Anyways, I’ve found ways to stream line.

One of which is this Vegetarian Broth that was one of my key ingredients for Rice Dishes, Curries and Sauces. I prepared this in advance and keep it stored in my fridge and some in the freezer-before the weekly mad rush-. In order to get the ’slow cook’ effect you actually have to cook it slow. Duh. Or if you have a slow cooker device by all means, use it!

Prep Time: about ten minutes

Cook Time: about one hour

Serves: 2.5 Liters

What you’ll need:

1. Large stock pot that will hold 3 liters of liquid or use two pots
2. 3 liters of plain water
3. A 2 liter container to store the already prepared broth
4. 1 bushel of celery including the leaves, thoroughly cleaned and roughly chopped
5. 2 carrots cleaned and cut in half
6. 3 large onions, cut in half
7. 4 garlic cloves pounded
8. 1 inch or so of pealed and cut in half fresh ginger
9. 1 inch of tamarind outer shell removed if you don’t have the actual tamarind use about 1/4 c of the paste
10. A few sprigs of fresh rosemary
11. A few sprigs of fresh thyme
12. A few sprigs of fresh sage
13. Some fresh oregano
14. Freshly crushed black pepper and sea salt

What to do:

1. Take the stock pot with the 3 liters of water, turn to medium heat. Add allot of freshly ground sea salt.

2. Place all the celery first, cover and allow to soften for about 5 minutes.

3. Place the carrots, onions, garlic cloves, ginger and tamarind, add a bit more freshly ground sea salt and cover, allow to sit for another 5 minutes.

4. Ensure the fresh vegetables are covered in water and add a bit more freshly ground sea salt.

5. Then add all the fresh herbs and cover. Turn the heat to the lowest setting possible and leave it alone for 50 minutes. Checking once in awhile to ensure the water does not bubble over and stirring gently ever so often to incorporate all the flavors together.

6. After one hour of cooking turn off and set aside to cool off. Once cooled take the container of your choice – I bought a cheap plastic pitcher with a cover just for this broth- and carefully ladle the broth a bit at a time. You may have some extra that can not fit into your container, I find that its useful just to place it any container handy such as; a large glass or bowl, and use it for that day’s cooking.

Enjoy!

Ciao,

Odeliza Jacoba

Odeliza

Mahalo Chicos,

Welcome to another addition on my Healthy Indian Cooking. Today I’d like to share with you another famous side dish or accompaniment of mine. Saffron Rice. Sounds luxurious does it not?

I like to pair this Saffron Rice with most of my curries from Thailand, Singapore, Indonesia as it tastes so wonderful together.

Prep Time: less than 5 minutes 

Cook Time: about 60 minutes

Serves: up to 4 people

What you’ll need:

1. a rice cooker
2. a serving dish
3. 4 c of long grain brown or white rice
4. 6 c of vegetable broth if you do not have in hand use water
5. salt and pepper
6. 1 t of Saffron threads lightly crush and dissolved in water, reserve the water and thread for cooking.
7. 2 T Turmeric Powder

What to do:

1. wash the rice of your choice several times to ensure you’ve removed as much of the starchy white substance. Then in the same container you’ll use from the rice cooker soak the rice with the vegetable broth or water for a few minutes.
2. add reserved saffron liquid and threads into the soaking rice. mix to ensure the ingredients soak in.
3. mix the turmeric powder into the rice.
4. add a bit of salt and pepper. Turn on the rice cooker and after serve warm or room temperature.

Enjoy!

Ciao,

Odeliza Jacoba

Odeliza

Mahalo Chicos,

One of my favorite and oh so universal vegetable is the spinach. One can incorporate spinach in just about any dish from around the globe.

I like to buy the spinach fresh from the Tuesday Farmer’s Market and then prep it for cooking through out the week.

Luckily its one of the vegetables my other half eats. Although I am not quite sure he favors spinach over peas which are much sweeter. Digressing.

My Spinach Coconut Brown Rice is a perfect dish for all seasons. Summer you can pair it with my vegetable loaf and winter a hearty root vegetable soup.

Prep time: Less than 5 minutes

Cook time: About 60 minutes

Serves: Up to 4 people

What you’ll need:

1. A rice cooker
2. 1 packet of fresh cleaned spinach about 3 cups
3. 1 can or 2 cups of coconut milk
4. 4 c of brown rice
5. 6-8 c of home made vegetable broth
6. fresh ground sea salt and black pepper

What to do:

1. Thoroughly rinse the brown rice. Let soak for 10 minutes in clean water.
2. After 10 minutes, add fresh ground salt and black pepper to taste along with 6 cups of the vegetable broth.
3. Turn on the rice cooker and make the necessary settings to cook the brown rice.
4. Meanwhile, chop the freshly cleaned spinach and set aside.
5. Once the rice is almost done, add the coconut milk and let sit without mixing in.
6. Finally, when the rice is complete and on warm setting, place the spinach on top and add a bit more fresh ground sea salt and black pepper.
7. Turn off and serve warm. If you are planning on serving a bit later in the day, don’t add the spinach until ready to serve. Cover the already cooked rice with the coconut milk and place in the fridge until ready to serve.
8. Once you are ready to serve it, warm it up in the microwave then place a the spinach after a few seconds to cook a bit.

Enjoy.

Ciao,

Odeliza Jacoba

Odeliza

Mahalo Chicos,

Most legumes are a great source for both protein and carbohydrates, chic peas ranks pretty high on the list for vegan and vegetarian protein sources. Not to mention how universal and simple chic peas are to prepare.

Welcome to another addition of my series on Healthy Vegetarian Indian Cooking. My chic pea and vegetable curry can be made into many different meals for your family. More said, the longer the curry sits in the fridge the more the flavors absorb into the chic peas and vegetables.

I like to accompany this curry dish with simple home made pitas, some brown rice cooked in jeera and home made vegan broth, and some simply cut cucumbers and tomatoes. Its healthy, delicious, and can take you back to that quaint Indian dive you miss.

Prep Time: less than5 minutes

Cook time: about 60 minutes or less depending if you have rice cooked already

Serves: up to 4 people

What you’ll need:

1. a large deep dish pan or large shallow pan
2. 2 cans of chic peas drained and rinsed
3. 1 medium carrot peeled and cubed
4. 1 large yellow potato peeled and cubed
5. 1 large onion diced finely (I used my food processor)
6. 2 cloves garlic diced finely (I like to mix the onion with the garlic in my food processor)
7. 1-2 c plain no sugar yogurt
8. 2-3 T Home Made Curry
9. 1 t Hot chili powder or 1 fresh red chili diced finely
10. 3 cardamom pods
11. fresh ground sea salt
12. ghee or plain butter

What to do:

1. Bring the pan of your choice to low heat and add a little of the ghee or plain butter. Don’t let the butter burn.
2. Add the already diced onions and garlic and mix well into the butter. Add a little salt and mix well.
3. Add 1 T Home Made Curry sauce and mix well. Then add the already cubed fresh vegetables and mix well. Salt a bit more then add some more butter.
4. Tip the chic peas in the pan then mix the remaining tablespoons of Home Made Curry, cardamom pods, and chili powder or if using fresh chilies the already diced.
5. Fold in the yogurt and let simmer on very low heat for 3 minutes.
6. Turn off and cover and let sit until ready to serve to allow the flavors to soak in more. And remember the longer the curry sits the better in taste. If you are planing on serving this dish at a much later time, place it covered in the fridge since its got yogurt.

Enjoy!

Namaste,

Odeliza Jacoba

Odeliza

Swadika Chicos,

As a female would greet someone in Thailand. Shesh, I miss the place so much, I have to go back soon. We’ll see… With the gas prices so high now, a first class or even business class ticket is way way over the budget. For that matter, economy is way way over too!

So instead, I thought I’d recreate some of my favorite Thai staples that my Thai brother used to prepare for me in his restaurant. Surprisingly, I never ate Thai fried rice in Thailand, I ate just simple steamed jasmine rice. But still oh so yummy. In memory of my romantic Thai get way with my other half I wore my black south sea pear earrings on the Playa today. Along with a hand painted batik I purchased from a really sweet Thai lady that wrote my name out in Thai.

I hope you enjoy my Thai fried rice. It’s vegetarian but oh so hearty that even a meat eater would appreciate it.

Prep time: 5 minutes

Cook time: About 30 minutes

Serves: Up to 4 people (1/2 to 3/4 c)

What you’ll need:

1. A large frying pan such as a wok
2. sesame oil or olive oil for frying
3. 6 c of day old brown or white long grain rice
4. 4 egg white omelette’s
5. 1/2 bag of frozen peas
6. 1 bushel of cilantro
7. 1 bushel of scallion cut into 1/2 inches
8. 1 large purple or yellow onion cubed
9. 2 cloves of garlic minced
10. 1 large tomato cubed
11. 1 medium cucumber skin and seeds removed and cut into circles
12. 1 c chili powder or more if you so desire
13. 1/2 T fish sauce (omit if you don’t like the flavor)
14. 1 c soy sauce
15. 1/2 c of fresh mung beans
16. 2 limes
17. 1 c lemon juice
18. salt and pepper to taste

What to do:

1. Warm the work to low heat
2. add a little oil
3. lightly saute the onions, garlic, tomato and frozen peas for about two minutes ensuring that the garlic does not brown. Remove and place in a bowl or container for later.
4. add a little more oil and keep on medium heat while you fry the egg whites. Remove and place in the same bowl as the vegetables.
5. add a little more oil and add the rice in the wok, pan fry for about 1 minute. Add the fish sauce if you are using, chili powder, lemon juice, chili powder, 1/2 c soy sauce (reserving the other half for later). Fold all ingredients ensuring the flavors coat the rice.
6. after about 2 minutes turn off heat. Add already sauteed ingredients in the wok and fold into the rice.
7. I like to use a pretty serving dish, you can use what ever you like. Plate the rice, decorate with scallions, mung beans, cilantro, cucumbers and wedged lime. Add salt and pepper and remaining soy sauce to taste.

Kar poon kai

Ciao,

Odeliza Jacoba

Odeliza

Hola Chicos,

Want to eat a healthy vegetarian option for meat loaf? I call it my Bean Loaf and its loaded with tons of proteins, healthy carbohydrates, and healthy fats.

Its a handy meal that can be eaten in so many versions I like to get creative with my Bean Loaf dish. Such as turn it into a Spanish Bean Loaf and use some of my universal Mexican Salsa as a topping (recipe of salsa posted on this site), garnished with some mild feta cheese, cilantro, and fresh tomatoes.

Or with some creamy mash potatoes and mushroom gravy on top. There are tons of ideas with this universal dish that you can easily come up with you own.

Prep time: 1 hour

Serves: 8

What you’ll need:

1. large stock pot
2. casserole or bread baking dish
3. olive oil for lining the baking dish
4. 1 c lentils
5. 1/2 c pinto beans
6. 1/2 c white beans
7. 1/2 c butter beans (All beans should be rinsed with water and set aside for when ready.)
8. 1 c day old brown rice
9. 4 c vegetable broth (plus a few extra cups of warm water)
10. 1 c drained spinach
11. 1 t dried oregano
12. 1 t garlic powder
13. salt and pepper to taste

How to make it:

1. Preheat oven to 190-200 Celsius
2. Bring large stock pot and 1 cup of warm water to medium heat.
3. Add garlic powder, oregano and brow rice. Let sit for 2 minutes or so. Don’t let the rice burn add more warm water if necessary.
4. Add all the beans and 4 c of vegetable broth. Let sit for about 10 minutes.
5. Turn off heat and add the spinach. Ensure you mix well into the bean loaf.
6. Add salt and pepper to your taste preference.
7. Transfer the bean mixture onto the casserole or bread dish.
8. Bake uncovered for about 35 minutes.

* I like to spread ketchup mixed with hot pepper flakes on the top and bake it for another 5 minutes or so.

Let cool and form a little before serving. Don’t worry if it comes out a little crumbly. Garnish with my home made Mexican Salsa and some brown rice. Or use your creative ideas and make it your own.

Enjoy.

Ciao,

Odeliza Jacoba

Odeliza

Hola Chicos,

Soup ala’ Day Old Bread is a recipe I came up with this year while bed written with a terrible flu virus for almost six months. What a way to start a recipe section?

As the title goes, its soup with day old bread. Its something so simple that you can have your other half make it for you while you lay in slumber.

Prep time less than 15 minutes

Serves 4

What you’ll need:

1. Soup Pot or any kind of pot that can hold about 4 cups or more of liquid
2. 1 c home made Mexican Salsa
3. 4 c Vegetable Broth
4. 1 c warm water
5. Any day old bread (i.e.: baguette, sour dough, dinner rolls, etc.)
6. About a cup of any kind of cheese or you may adjust the cheese amount to your liking
7. Salt and Pepper to taste
8. A dribble of Extra Virgin Olive Oil
9. A Splash of any kind of Vinaigrette (i.e.: balsamic, red wine, raspberry, etc.)

What to do:

1. Put soup pot and warm water to medium heat.
2. Pour vegetable broth let sit for 10 min.
3. Pour home made Mexican Salsa and let sit for 4 min.
4. Turn off garnsh with small pieces of cheese, smalls torn pieces of day old bread, oil, and vinegars.
5. Salt and Pepper to your taste.

Enjoy,

Odeliza Jacoba

Odeliza