Recipes and Tips for Foodies like you!

Zucchini Noodles with Pomodoro Chicken

I finally got around to making these zucchini noodles. I’ve been eyeing the recipe for a long time, but every time I found a recipe and skimmed the procedure, I would find that after forming the noodles, when the zucchini is still raw, you have to pat them dry a few times going through a drying process before cooking them. I know it doesn’t seem like a lot to do, but I swear that part of the procedure alone made me not want to make them. Then I found this recipe, which does require you to get organized ahead of time, but you just have to follow a few steps and there’s not a lot of active work. The first step is tossing the noodles with salt and leaving them in a strainer for 30 minutes. This will make the zucchini sweat, getting rid of excess moisture so you don’t get mushy noodles when they are cooked. Those inactive 30 minutes are important to me… I can’t do other things, like drink a cup of coffee (yeah, right!),  give my daughter a bath, answer some emails or get a load of laundry going. You get the idea. After the 30 minutes are up, you rinse them well to get rid of all the salt and then put them in the fridge for an hour or two, to dehydrate them further. This second step is optional, but I have always done it. You can stop at this step, and place your noodles in a sealed container so you have them ready whenever you want to cook them.

I’ve made this recipe 3 or 4 times already. I’ve tried them drizzled with olive oil, salt and pepper, I’ve had them with tomato sauce and Parmesan on top, and now I tried them as a side dish to a quick pomodoro chicken that I whipped up. At first I thought they would tear, but they hold their shape pretty well, you can even twirl them with a fork and eat them as if they were grain noodles! If you’re looking to substitute pasta in your diet, or are just looking for a new way to serve zucchini then please try this recipe, you will be glad you did.

Helga

Zucchini Noodles with Pomodoro Chicken

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Breakfast BLT with Cilantro Mayo

The last recipe from Cemaco’s Kitchen and Table Catalog, is a breakfast winner. Who says you have to go out for a proper egg english muffin? With this amazing Hamilton Beach breakfast maker this is a breeze. We have to be honest, at first we thought it was not going to work that well, but it does work! We sprayed the surface with a bit of cooking spray to make the eggs slip out much easier, and it worked like a charm.

We seem to have an undying love with BLTs, and this recipe proves it. We wanted to create a breakfast muffin that would not only keep you charged and satisfied throughout the morning, but also one that would have some twist to it. There, came in the Cilantro Mayo. To prepare it, we roughly chopped the cilantro and mixed it with the mayo in a small food processor. If you don’t have a small food processor, it’s ok. You can finely chop the cilantro and mix it by hand with the mayo.

To build the BLT, spread mayo on the muffin base, place the lettuce, bacon, tomato, avocado, and adding the egg on top! Close with the other half of the muffin with a little mayo as well. We are sure that you will love this breakfast BLT as much as we did, so check out Cemaco’s Kitchen and Table Catalog to get all of the products we have featured in this and all of the other recipes.

Helga & Kitty

BLT Breakfast Muffin with Cilantro Mayo

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Green Salad with Roselle / Rosa de Jamaica / Hibiscus Vinaigrette

One of our favorite recipes from Cemaco’s Kitchen and Table Catalog, this salad has a guatemalan touch with the hibiscus infused vinegar. The tartness of the hibiscus pairs perfectly with the Green Salad. Why green, you ask? Well, you have lettuce, green apple and celery. You can even add some green bell peppers if you like.

This salad recipe came together one Sunday afternoon when we had no tomatoes nor carrots for the salad. So we started with the lettuce, then celery for a good crunch, followed by the tartness of the green apples. That’s a good base. To make it better, we added both the grated parmesan cheese and the sliced almonds.

Now, the infused vinegar. We love to have a batch in the fridge at all times, specially during these summer days. This infusion gives this salad a bold and fresh lemon, tart, very berry-full flavor. And adding this to our crunchy salad, makes this combo a winner!

Helga & Kitty

Green Salad with Hibiscus /Roselle/Rosa de Jamaica Infused Vinegar

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