Ingredients of a Woman » Archive for December 2009

A spin to Arroz Blanco (White Rice)

This rice is easy to make, a little spin to the plain white rice.

Every time I make this rice, people can’t really tell what’s exactly in it, mmhhhh, my secret is now in your hands.
Rice 2 copy

You need to make your favorite version of white rice, steam, fry, with butter or olive oil. I did steam with garlic, that’s it.
Once your white rice is done, transfer it to a large bowl, let it cool down a bit…
Rice Bowl

add the chopped cilantro,

Add cilantro

and toss.
Toss 1

Add the juice of 2 lemons or limes, I prefer limes.

Toss some more…And you are done my friend!

Adding two ingredients to the equation, easy math, I like it.


1/2 Lb White Rice already cooked
1 bunch of cilantro (chopped)
2 limes (the juice)

Let the rice cool down, add the chopped cilantro and toss,
add the lime juice and toss some more.

Buen Provecho!

Filed under: Busy woman, Home Ingredients, In the Kitchen

Tostones -Fried Plantains

The term comes from “tostar” which means to toast.
Tostones, also known as “Patacones”, are a Caribbean favorite side dish or snack.
I became hooked on tostones the first time I tried them, how can anyone resist all that crunchy goodness?
Salted Tostones

I eat them with salsa and some times with some oozy melted cheese. I have them with any saucy dish too.

You need three green unripe plantains:
Green Platains

Green Platains close up

Peel them…
Pealed plantains

Pealed plantains 2

and cut them into slices, about 1 to 1 1/2 inches think.
sliced plantains

Preheat the oil in a deep frying pan, add the plantains.
To the oil

All to the oil,
To the oil_ALL

Fry each side until golden,
Flip the tostones

it will take about 2 to 3 minutes..
Flip the tostones 2

This is my secret weapon, called “Tostonera” or “Sope machine”

To the tostonera


Smash each piece until flat.
Flat 2

Back to the oil for another hot bath.
Back to the oil

Bubbly bath..
Back to the oil ALL

Flip them again and make sure they get a firm surface.
Flip the flat

Drain on paper towel.
On a sheet of paper

Season with salt as soon as they are out of the frying pan.

Serve with cheese or salsa or both.
Tostones and cheese


Oil, for frying
3 green unripe plantains

1. Peel away the plantains’ skin and cut them into slices, about 1 to 1 1/2 inches thick.
2. Preheat the oil in a deep frying pan, add the plantains and fry each side until golden, about 2 minutes. Make sure to not overcook.
3. Smash each piece until flat.
4. Fry the plantains again until the surface is firm.
5. Drain on a paper towel.
6. Season with salt.

Buen provecho!

Filed under: Home Ingredients, In the Kitchen

Drowned Eggs -Huevos Ahogados

When it comes to eggs, it can’t get simpler than Huevos ahogados. A Mexican egg dish, the name translates to “Drowned Eggs”, drowned with love in a semi thin salsa (sauce).
Huevos Ahogados

A brothy dish, for a cold winter morning. They also work well for brunch.

You need four eggs for two portions.. I like my portion to be four, but that’s just me, love Huevos Ahogados.
4 Eggs

Use your favorite salsa, green, red, hot, mild,….
Salsa Roja 1

Salsa verde

This time I used spicy red, mmhh, mmhh..
Salsa roja

Bring the salsa to a simmer, carefully crack each egg and let Miss. Salsa & Mr. Egg be joined.
Sprinkle some fresh pepper.
Eggs in boiling sauce

Cook for about 3 to 4 minutes or until they are done (no more transparent white).
Serve them hot.
Drowned Eggs_Serve them hot

I like serving mine in cazuelas (clay bowl), not only for the look but because cazuelas retain the heat for a longer time.
Eggs in Cazuela

Use some fresh cheese and cilantro to garnish and warm tortillas to devour them.
Huevos Ahogados



4 Eggs
4 Cups of tomato sauce (you could use any kind of sauce you like)
Salt and pepper to taste
Fresh cheese and Cilantro to garnish

In a medium saucepan, bring the salsa to a simmer, add the eggs, salt and pepper, and let the eggs cook.
Serve while they are warm. Garnish with fresh cheese and cilantro.

Buen provecho!

Filed under: Home Ingredients, In the Kitchen

Neighbors –The Cat

We took a walk through our neighborhood and look who I found, right in front of what I think is his house..
Neighbor_The Cat_yes I have blue eyes
He’s always coming to visit me in the mornings, spying through my windows with his elegant walk, like he’s walking on the entrance of a red carpet event.

He was enjoying the day, “Mmmhhh, nice weather..meowNeighbor_The Cat

What? Is that you? I think, that’s you, yes, you lady, the new neighbor..”
Neighbor_The Cat_is that YOU

“What are you doing?”Neighbor_The Cat_what are you doing here

“Grrrrrr…. Are you spying on me?!” “You are, aren’t you?!”
Neighbor_The Cat_GRRRR

“Yes, my eyes are BLUE, get over it.”Neighbor_The Cat_yes I have blue eyes

Arrogant cat. I know he likes me, how do you explain he looks through my windows every morning?

Filed under: ARTS, Photography

Marie Curie

women who inspire… under construction..

Filed under: Women Who Inspire

Chicken in apple and raisins’ sauce

   The taste of this chicken is sweet and sour, juicy, fruity like, mmhhh.. Chicken in apple and raisins sauce

Season the chicken with salt, pepper and cumin.

If you have time, let it marinate for 30 minutes, if not, just continue with the recipe, the result is tasty anyway.
seasoned chicken

Peel off and dice two apples.
Diced apples

A hungry hand, stealing my apples… ghhrrrrrr..
stealing apples

Add a can of diced tomatoes and mix, pour in the raspberry jam already dissolved in the apple cider vinegar, the chicken stock, stir and bring to a boil.
fry chicken

Last, add the diced apples, a cup of raisins and the French tarragon.
chicken apples raisins

Let the sauce reduce until you get something like this:
reduced sauce

Serve with white rice,
Chicken in apple and reaisins sauce with rice

or tostones.
Chicken in apple and raisins sauce


1 ½ Lbs. Of boneless chicken thighs
2 tablespoon of Olive Oil
Fresh grounded pepper
2 garlic cloves
2 apples (peeled and diced)
1 cup of raisins
1/2 cup of Apple Cider Vinegar
2 cups of water (or chicken stock)
1 can of diced tomatoes
2 tbsp. of raspberry jam
½ Onion (sliced)
French tarragon about 2 tbsp.

1. Cut the chicken into small pieces and season with salt, pepper and cumin. If you have time let it marinate for thirty minutes.
2. Heat the olive oil and add the sliced onion and garlic cloves, add the chicken and let it cook over medium heat.
3. Reduce the heat and add the tomatoes.
4. Dissolve the raspberry jam in the apple cider vinegar, then mix with the chicken stock and add to the chicken.
5. Add the apples and raisins.
6. Sprinkle the French tarragon and let the sauce reduce.
7. Serve with tostones (fried plantains) or white rice and warm corn tortillas.

Buen Provecho!


Filed under: Home Ingredients, In the Kitchen


About_pic 2
My name is Alba H. Rodriguez, I love being a woman, and want to celebrate each and one of you out there. Join me!

Filed under: All Ingredients