Ingredients of a Woman » Busy woman

Eggplant Pasta with Garlic and Rosemary

   
The sauce in this recipe is robust in flavor and texture, yet so easy to make.
You could substitute the pasta for chicken. Or even add sausages.
It only takes about 10 minutes to prepare and about 25 minutes of total cooking time.

   
Here are the ingredients needed:
Also, some salt and freshly ground pepper.

   
I almost forget, Pecorino Romano or Parmesan cheese.
Eggplant with Garlic and Rosemary_Pecorino Romano

   
First, let’s start by cooking the pasta in salted boiling water.
Once it’s al dente, drain it, but wait! Save some of the water used to boil it, we are going to use 1 1/2 cup.

   
Halve and dice the eggplant. Also, dice the tomatoes.

   
Remove the leaves from the rosemary stems and finely chop them.
Eggplant with Garlic and Rosemary_RosemaryPause, inhale the aroma, pause, inhale again, continue.

   
In a large pan, heat the olive oil and add the garlic cloves. Cook over low heat until softened.

   
Then add the eggplant.
Stir over moderate heat until the eggplant begins to soften and change color.

   
Season with salt and freshly ground pepper.

   
Add the diced tomatoes.

   
Then the tomato paste and 1 ½ cup of the water used to boil the pasta.
Stir, then sprinkle the chopped rosemary.

   
Bring to a simmer and cook for about 8 minutes or until the eggplant is completely soft and the sauce is not runny.
Here is an easy way to find out if it’s done. Run a spoon through it and if your get to see the bottom of the pan, the sauce is done.

   
Pour the sauce over the pasta and toss to mix.

   
Serve immediately, with Pecorino Romano or Parmesan cheese.

   
Buen Provecho!
Alba H. Rodriguez

   
Ingredients
3 garlic cloves
3 tablespoons of olive oil
1 eggplant large
1 fresh Rosemary sprig
3 large tomatoes
1 can tomato paste
12 oz elbow pasta
Salt and freshly ground pepper
Pecorino Romano or Parmesan cheese

   
Preparation
First, let’s start by cooking the pasta in salted boiling water. Once is al dente, drain it and save the water used to boil it.
Halve and dice the eggplant. Dice the tomatoes.
Remove the leaves from the rosemary stems and finely chop them.
In a large pan, heat the olive oil and add the garlic cloves. Cook over low heat until softened.
Then add the eggplant. Season with salt and freshly ground pepper.
Stir over moderate heat until the eggplant begins to soften and change color.
Add the diced tomatoes.
Then the tomato paste and 1 ½ cup of the water used to boil the pasta.
Stir, then sprinkle the rosemary.
Bring to a simmer and cook for about 8 minutes or until the eggplant is completely soft. And the sauce is not runny.
Pour the sauce over the pasta and toss to mix.
Serve immediately, with Pecorino Romano or Parmesan cheese.

   
Buen Provecho!

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

14 days of Aphrodisiac Dishes -#12 Avocado-Cherry Salad

   
Avocados are high in vitamins A and C, niacin and minerals, including phosphorus and potassium.

I love Nahuatl, I do NOT know how to speak it, but I have a few friends, back in Mexico, that know how to. Avocado comes from the Nahuatl word “ahuacatl” which means testicle. They were known by my ancestors, the Aztecs, as “the fertility fruit”.
Avocado Cherry Salad

   
Today’s ingredients are:
Ingredients

I almost forget, we also need olive oil, about one tablespoon.
Olive Oil

   
Cut the cherries into halves and core them.
Cherries

   
Finely chop the basil.
Basil

   
We need about 1/4 cup.
Basil 2

   
Place the basil in a bowl and add the lime juice.
Lime juice

   
Add the vinegar.
Vinegar

   
Then the olive Oil. Season with sea salt and freshly ground pepper.
Olive oil

   
Whisk.
Whisk

   
Add the cherries.
Adding cherries

   
Cut the avocados in half, lengthwise and twist to split the two halves.
Avocado

   
Cube the avocados and carefully fold them in with the cherry-vinegar mix. If your avacados are too soft, you might want to drizzle them with the cherry-vinegar mix instead of folding them in.
Add avocados

   
We are done.
Avocado Cherry Salad

   
Buen provecho!

Alba

   
Ingredients
1/4 cup fresh basil leaves (chopped)
2 limes (the juice)
1 teaspoon Balsamic vinegar
1 tablespoon olive oil
Sea Salt
Freshly ground pepper
20 cherries
4 avocados

   
Preparation
-Cut the cherries into halves and core them.
-Finely chop the basil.
-Place the basil in a bowl and add the lime juice, vinegar and olive oil.
-Season with sea salt and freshly ground pepper.
-Whisk.
-Next, add the cherries.
-Cut the avocados in half, lengthwise and twist to split the two halves.
-Cube the avocados and carefully fold them in with the cherry-vinegar mix.
-If your avocados are too soft, you might want to drizzle them with the cherry-vinegar mix instead of folding them in.

Buen provecho!

Filed under: 14 Days of Aphrodisiac Dishes, Busy woman, Food Marathons, Home Ingredients, In the Kitchen

Easy Chicken Soup for the Soul

   
So you are SICK! Headache, runny nose, nasal congestion and sneezing. And guess who has to make that chicken soup to bring you back to life? YOU! Yourself and only you.
Easy Chicken Soup bowl 3

I promise you this chicken soup is very easy. I make it every time I get sick. When my husband gets sick, I take more time and put more effort, just to show my looooove for him ;-) .

   
Simple but flavorful, and if your nasal passages allow it, very aromatic. Give it a try.

You can always adjust it to your taste, substituting oregano for cilantro or even for parsley.

   
I used two boneless chicken breast, only because they were already in my fridge. If you want to use two whole chicken breast with bones and skin, perfect! The broth will be even tastier.

   
Here are some more ingredients:

   
Ahhhh, I forgot the onion, half, only half.

   
I had a cold when I was making it, please also add 2-3 garlic cloves.

   
We also need some corn to give it more texture.
Corn

   
Now, it’s time to chop! I spent some extra time cutting the veggies into small pieces, just because I remembered my sweet Mom always made this soup when I was little, she always cut everything nice and small.
Hey! If you are feeling really sick, don’t bother chopping so much, just chop the veggies into large chunks.

   
One green bell pepper,

   
One large plantain.

   
Two celery stalks.

   
Two carrots.

   
Some fresh oregano.

   
One potato.

   
Place the chicken in a large pot, adding water, salt, the sliced onion, and the garlic cloves. Bring to a boil, then reduce the heat. We are basically poaching our chicken in a flavorful bath.

Once the chicken is cooked through, just FYI the juices should run clear…

   
it’s time to shred it. Be carefull, wait until is ready to handle, don’t burn your hands. I had done it so many times :-( .

We are going to add it back to the chicken broth.

   
And then the veggies. I started by adding the potatoes, corn, plantains and carrots, letting them cook first.

Let all the goodness simmer and release all those flavors until they are cooked.

   
Last I added the celery and herbs, in this case, fresh oregano. My celery has to be a bit crunchy not over cooked, that’s only my preference ;-)

   
Serve in a bowl.

Add some vitamin C, lime juice.

   
Feeling better?

Enjoy it!

Alba

   
Ingredients
2 Chicken breat
1 Large plantain
1 Green bell pepper
2 Carrots
2 Celery stalks
1 Potato
1 Can of corn
Salt
About 8 cups of water
1/2 Onion
2-3 Garlic cloves

   
Preparation
Bring the water with the chicken, salt, onion and garlic to boil, then lower the heat and simmer until chicken is cooked. Let the chicken cool down and shred it, then add it back to the chicken broth. Also add the rest of the veggies, except for the celery and oregano. The vegetables should be tender after 5-7 minutes. Finally add the celery and the oregano.
Serve with some lime juice.

Buen provecho!

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

A spin to Arroz Blanco (White Rice)

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

Add cilantro

   
and toss.
Toss 1

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

   
Toss some more…And you are done my friend!
Toss2

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

Alba

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

   
Preparation
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