Paletas de arroz con leche cover.jpg

I don’t know if I’ve ever shared with you my sons obsession with popsicles.  He absolutely loves them and has become our thing to do every other weekend. He loves his usual jamaica with mint recipe (which reminds me, I need to share with you) but every so often we like to get creative.  This paleta de arroz con leche was inspired by my collaboration with Toma Leche and their Moo Money Consumer Loyalty Program. Did you know you could earn some dollars by purchasing those gallons of milk? Genius right? You can learn more about this program on MooMoney.com

Ok, so back to the recipe.  My mom makes the most incredible arroz con leche and it really is one of my fave desserts to have any time of the year.  I love to eat it warm, cold and now thanks to this recipe, frozen. I opted to add the raisins to the tip of the popsicle molds, but feel free to mix them in with the recipe of at the bottom of the pops.  I also suggest to stir in the rice thoroughly before pouring the mix into the molds, otherwise, you will be left with an uneven amount of rice per mold.

Hope you all enjoy and don’t forget to tag me with your recreations on the gram!

TIP: to remove the pops from the molds, soak them in luke warm water for a few of seconds (anything longer than a few seconds will make them melt from within)


PALETAS DE ARROZ CON LECHE

Makes 12 popsicles

INGREDEINTS

½ cups white jasmine rice, thoroughly rinsed

3 cups water

Sea salt

1 cinnamon stick

1 liter whole milk

1 cup sugar

1/2 lemon, its zest

Pinch fresh ground nutmeg

2 tbsp dried cranberries

Ground cinnamon






DIRECTIONS

In a medium saucepan over medium heat, add rice, water, cinnamon and salt.  Bring to boil. Reduce heat and simmer for 20 minutes. Add milk and sugar. Simmer for 10 minutes.  Add lemon zest and nutmeg. Simmer for another 15 minutes. Remove from heat and allow to cool.

Sprinkle cranberries and ground cinnamon evenly in each popsicle mold.  Fill each mold evenly with cooked rice mixture. Freeze overnight.

Posted on March 5, 2019 .

Rajas de Chile Poblano cover.jpg

Nothing warms my heart like a throwback to a Mexican mom classic like this Rajas de Chile Poblano con calabacitas.  My mom would make this often when I was a kid and when I eat it, it brings me back to those days in her kitchen listening in to the conversations she was having with my tias.  

I would serve this today at a pot luck of some sort or as a side dish to complement any Sunday supper meat or fish dish.  A lot of the flavor of this dish comes from the roasted poblano peppers. These chiles are also often called pasilla ancho fresco at some grocery stores.  They may be spicy if you are not used to spice, so if you are sensitive, I would recommend to reduce the amount used. I ended up using calabaza bolita Mexicana, but please feel free to use any variety of squash you find and like.  Just note that the cooking time may be reduced, based on its firmness. When in season, I also love adding squash blossoms to this dish, it not only adds a great flavor but it also makes for a beautiful elegant dish. If you opt to use them, add them at the same time as you would the epazote.

If you are ok with dairy and not a meat person, Have these over a bed of fluffy brown rice or toss them in with some quinoa for a great nutritious meal.

One last and eery important thing…this post was created in partnership with the California Milk Processor Board. They asked I spread the great news a bout their new Moo Money consumer loyalty program.   Beginning January 28, 2019 and running through April 28, 2019, eligible California consumers who register online at www.moomoney.com can immediately begin earning valuable points for every $1 spent towards a qualifying purchase of real dairy milk. So whenever you buy real milk, all you have to do is snap a picture of your receipt and submit it to www.moomoney.com to receive points into your account. Once you reach enough points, you will be able to convert those points into Virtual Reward Cards, which will be delivered to you via a link to a Virtual Reward Card PDF. The Virtual Reward Cards can be used anywhere MasterCard is accepted at any time prior to June 1, 2019. YES! money for milk. So get to our local grocer and stock up for this and many more creations I will be sharing in the weeks to come! Oh, and please do not forget to tag me on your creations on the gram. Would love to see what your rajas look and taste like!!!




DIRECTIONS

In a medium frying pan over medium heat, add vegetable oil and butter until butter has melted and fully incorporated into the oil.  Add onions and sautée until fragrant and translucent, about 7 minutes stirring constantly. Add squash, continue stirring until squash has begun to tenderize.  Add Poblano peppers, and kernels. Stir for 3 minutes. Add milk. Stirring continuously, season with salt and pepper. Add epazote sprigs. Allow to cook until squash has cooked through, about 10 minutes. Remove from heat. Stir in creme fraiche. Toss in queso panela. Serve

RAJAS DE CHILE POBLANO CON CALABACITAS

Serves 4

INGREDIENTS

1 tbsp grapeseed oil

1 tbsp unsalted butter

½ cup yellow onion, julienned

2 cups Mexican squash, cut into 1 ½  in cubes

2 Poblano chiles, grilled, peeled, and cut into small ¼ in strips

1 ½ cups fresh corn kernels

1 3/4 cups milk

¾ cup creme fraiche

3 epazote sprigs

Salt and pepper

For garnish

1 cup Queso Panela, cubed



Posted on February 26, 2019 .

Sopa de Elote_cover.jpg

It has been freezing in LA (yes anything below 70 is freezing to me), and if you are anything like me than I bet you are craving a nice bowl of hot steamy soup.  Soups are one of my favorite things to cook in the winter and early spring. They keep in the fridge for a while and can be packed the next day for my son and husband’s lunch. I keep them warm by packing them in a thermos, like this one.  The recipe below I got from my mama. She makes an incredibly delicious sopa de elote for us everytime we visit her in Oaxaca. The sweetness of the corn and richness of the milk make this the perfect pairing (and because a glass of milk provides 8 grams of high quality protein, it makes me feel like I’m eating healthy ;)) Make sure you get great quality corn when you are at the market, these will make world of a difference when making the soup.  If you opt for lactose free milk, cook the milk for only 7 minutes after you’ve stir it in. Remove from heat and cover for another 5.

And do go that extra mile to fry up those epazote leaves, the flavor and crispiness of both the fried epazote leaves and croutons elevates the flavor of the soup to a whole other level.  

Hope you all enjoy this recipe.  It is definitely a classic that I grew up eating at home and reminds me of my childhood. Also, this post was created in partnership with the California Milk Processor Board. They asked I spread the great news a bout their new Moo Money consumer loyalty program .   Beginning January 28, 2019 and running through April 28, 2019, eligible California consumers who register online at www.moomoney.com can immediately begin earning valuable points for every $1 spent towards a qualifying purchase of real dairy milk. So whenever you buy real milk, all you have to do is snap a picture of your receipt and submit it to www.moomoney.com to receive points into your account. Once you reach enough points, you will be able to convert those points into Virtual Reward Cards, which will be delivered to you via a link to a Virtual Reward Card PDF. The Virtual Reward Cards can be used anywhere MasterCard is accepted at any time prior to June 1, 2019. YES! money for milk. So get to our local grocer and stock up for this and many more creations I will be sharing in the weeks to come! Oh, and please do not forget to tag me on your creations. Would love to see what your sopas look like!


DIRECTIONS

In a medium saucepan over medium heat, add vegetable oil and butter until butter has melted and fully incorporated into the oil.  Add corn kernels, onion and garlic. Over medium heat, stir constantly until fragrant and kernels reach a semi translucent color and tender, about 10-15 minutes.  Stir in milk. Allow to cook for 15 minutes under medium heat, stirring occasionally. Season with salt and pepper and allow to cool. Remove 3 tablespoons of corn kernels with a slotted spoon and reserve.

Pour the saucepan ingredients in the blender and puree until it has reached a smooth and creamy consistency.  Return to saucepan and simmer over medium heat. Mix in the reserved kernels. When serving, garnish the plate with fried epazote leaves and croutons.  

SOPA DE ELOTES

Serves 4


1 tbsp. vegetable oil

1 tbsp. unsalted butter

4 cups fresh off the cob corn kernels

½ yellow onion, finely minced

2 garlic cloves, finely minced

2 ¼ cups of milk

Salt and pepper to taste.

For garnish:

9 epazote leaves, fried

Cornbread croutons


Posted on February 20, 2019 .